Desserts · Cookies
Peanut butter cookies
The fork-crosshatch classic from everyone's childhood: peanut butter, butter, two sugars, and the pattern that's the law. Chewy middle, sandy edge.
- Time
- 27 min (15 prep + 12 cook)
- Servings
- 24
- Per serving
- 161 kcal
- Protein
- 4 g
Ingredients
- 1 cup peanut butter250 g
- 1/2 cup butter, softened115 g
- 1/2 cup granulated sugar100 g
- 1/2 cup packed brown sugar110 g
- 1 egg50 g
- 1 tsp vanilla extract5 g
- 1 1/3 cups all-purpose flour160 g
- 3/4 tsp baking soda4 g
- 1/4 tsp salt2 g
Every ingredient links to its food page — same data, same score, same formula.
Steps
- Cream the peanut butter, butter and both sugars until fluffy, then beat in the egg and vanilla.
- Fold in the flour, baking soda and salt.
- Roll into 24 balls and press each with a fork twice, crosswise. The crosshatch isn't decoration — peanut butter dough is dense, and flattening it is the only way the middle bakes.
- Bake at 175°C for 10–12 minutes until just set and barely coloured. They firm up on the tray; browned equals dry.
Alternative
Why this score
engineered against fullnessFat and refined carbohydrate converging the way engineered food does; dense calories with little protein, volume or fiber to fill you up.
Three routes to fullness — one is enough
What pulls it down
Computed on the finished dish, not an average of the parts: 3869 kcal goes into the pot, 796 g of ingredients comes out as ~630 g of food → 614 kcal per 100 g. Cooking moves water, and energy density is the score's biggest lever — so we show the math. Full formula here.
Per
- Calories
- 614
- Protein
- (9%)
- 14 g
- Fat
- (52%)
- 36 g
- Carbohydrates
- (39%)
- 61 g
- of which sugar
- 36 g
- Fiber
- 3 g
- Sodium
- 519 mg
Percentages are the share of calories from each macronutrient.
Computed from the ingredients' USDA data — nothing typed by hand. Every number is traceable, every score recomputable.
More desserts
Photo: AI-generated. Nutrition and score are computed from the ingredients with the published formula — this recipe hasn't been kitchen-tested by us yet.