Peanut Butter Cookies Lab326 recipes
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Soft Peanut Butter Sugar Cookies with Fluffy Chocolate Frosting

Mel · melskitchencafe.com · 2020 · 40 cookies

Against 326 peanut butter cookie recipes

Less peanut butter than 95% of recipes and less sugar than 97%.

See how all 326 peanut butter cookie recipes compare →

Get the method at melskitchencafe.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 326 peanut butter cookie recipes, per 100 g of flour.

  • Less peanut butter than 95% of recipes: 39% of the flour weight against the typical recipe's 88%, about half as much.
  • Less sugar than 97% of recipes: 52% of the flour weight against the typical recipe's 111%, about half as much.
  • Less leavening than 94% of recipes: 0.5% of the flour weight against the typical recipe's 2.5%, under a third as much.
  • Less egg than 89% of recipes: 15% of the flour weight against the typical recipe's 30%, about half as much.
Peanut butter: 39%, 4th percentileButter: 43%, 19th percentileSugar: 52%, 3rd percentileEgg: 15%, 11th percentileLeavening: 0.5%, 5th percentileSalt: 0.5%, 29th percentilePeanutbutterButterSugarEggLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (19)

  • 1 cup salted butter (softened)≈ 227 g
  • 1 cup creamy peanut butter (see note)≈ 258 g
  • 1/4 cup neutral-flavored oil (vegetable, canola, avocado, etc)≈ 55 g
  • 1 1/4 cups granulated sugar≈ 250 g
  • 3/4 cup powdered sugar≈ 90 g
  • 1/2 teaspoon baking soda≈ 3 g
  • 1/2 teaspoon cream of tartar≈ 1.6 g
  • 1/2 teaspoon salt≈ 3 g
  • 2 tablespoons sour cream≈ 29 g
  • 2 large eggs≈ 100 g
  • 1 teaspoon vanilla extract≈ 4.2 g
  • 5 1/4 cups all-purpose flour (see note)≈ 656 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1/2 cup granulated sugar (for dipping)≈ 100 g
  • 1/2 cup salted butter (softened)≈ 114 g
  • 1 tablespoon sour cream≈ 14 g
  • 1/2 teaspoon vanilla extract≈ 2.1 g
  • 2 cups powdered sugar≈ 240 g
  • 1/3 cup unsweetened or Dutch-process cocoa powder≈ 29 g
  • 1/4 cup heavy cream≈ 60 g

flour 656 gbatter 1676 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 326 recipes. Shaded: the middle half. Tick: the median.

  • Peanut butter39% · 4th percentile
  • Butter43% · 19th percentile
  • Sugar52% · 3rd percentile
  • Egg15% · 11th percentile
  • Leavening0.5% · 5th percentile
  • Salt0.5% · 29th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
7 to 8 minutes
median 11 minutes

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