Peanut Butter Cookies Peanut Butter Cookies

Author: Canadian Living

A Saturday baking day staple, these cookies were a favourite of Janice's dad.

  • Portion size 60 servings
  • Credits : Canadian Living Magazine: March 2007



Line 2 rimless baking sheets with parchment paper; set aside.

In large bowl, beat butter with peanut butter; beat in granulated and brown sugars. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, whisk flour with baking soda; stir into butter mixture until blended.

Roll by rounded 1 tbsp (15 mL) into balls. Place, 2 inches (5 cm) apart, on prepared pans. With fork, press to flatten to 1/2-inch (1 cm) thickness.

Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until golden on bottoms and edges are darkened, 12 to 15 minutes. Transfer to racks; let cool. (Make-ahead: Store in airtight container for up to 1 week or freeze for up to 3 months.)

Nutritional facts Per cookie: about

  • Sodium 66 mg
  • Protein 2 g
  • Calories 97.0
  • Total fat 5 g
  • Cholesterol 14 mg
  • Saturated fat 2 g
  • Total carbohydrate 11 g


  • Iron 3.0
  • Folate 6.0
  • Calcium 1.0
  • Vitamin A 3.0
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Peanut Butter Cookies