Design your own peanut butter cookies

Flour

190 g, about 1 1/2 cups, makes one typical batch.

Start from a recipe

1. Peanut butter

   165 g · 88%

   40%median 88%208%

   In the middle: 51% of recipes use more, 48% less.

   Peanut butter is fat, protein and flavor at once; more of it makes a denser, crumblier cookie that spreads less.

2. Butter

   115 g · 61%about 1/2 cup

   15%median 61%91%

   In the middle: 49% of recipes use more, 50% less.

   Butter on top of the peanut butter makes the cookie richer and helps it spread; some recipes use none.

3. Sugar

   215 g · 112%about 1 cup

   56%median 111%168%

   In the middle: 42% of recipes use more, 52% less.

   Brown sugar keeps it soft and chewy, white sugar crisps the edges.

4. Egg

   55 g · 30%about 1 large egg

   0%median 30%50%

   In the middle: 50% of recipes use more, 50% less.

   Egg binds a dough that peanut butter makes crumbly.

5. Leavening

   5 g · 2.5%

   0.3%median 2.5%4.8%

   In the middle: 49% of recipes use more, 49% less.

   Baking soda browns the cookie and lets it crack as it spreads.

6. Salt

   1.5 g · 0.9%

   0%median 0.9%2.1%

   In the middle: 49% of recipes use more, 45% less.

   Salt matters more when the peanut butter is unsalted.