PEANUT BUTTER COOKIES
Buttery soft Peanut Butter Cookies! These are a classic cookie, but I'd bet that this recipe is a little different from the classic you're used to... this recipe uses all butter and no shortening!
Provided by Sam Merritt
Categories Cookies, Dessert
Time 56m
Number Of Ingredients 11
Steps:
- Combine butter, peanut butter, and brown sugar and ¼ cup granulated sugar in a large bowl (or in the bowl of a stand mixer) and use an electric mixer to beat until creamy and well combined.
- Add egg and vanilla extract and stir until well-combined.
- In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
- Gradually stir the flour mixture into the peanut butter mixture. Make sure to pause periodically to scrape the sides and bottom of the bowl to ensure all ingredients are well-combined.
- Cover mixing bowl with plastic wrap and place peanut butter cookie dough in the refrigerator to chill for 30 minutes to one hour (start with 30 minutes, if the dough is too sticky or your cookies are coming out of the oven too flat, chill for an additional half an hour. This dough may be chilled overnight if you'd like).
- Preheat oven to 350F (175C) and line baking sheets with parchment paper.
- Once dough has chilled, remove from refrigerator and scoop into heaping 1 ½ Tablespoon-sized balls.
- Roll the cookie dough between your palms until smooth and then roll thoroughly in additional granulated sugar. Place on prepared cookie sheet, spacing cookies at least 2" apart.
- Use the tines of a fork to gently make a criss-cross pattern on the surface of each cookie by slightly pressing down.
- Bake on 350F (175C) for 9-12 minutes. Edges should be just turning golden brown but the cookie centers should appear slightly under-baked, allow cookies to cool completely on the cookie sheets and the centers will finish baking (but remain soft and chewy) as they cool on the cookie sheet. Don't over-bake or the cookies will be dry.
- Allow peanut butter cookies to cool completely on baking sheet before enjoying.
Nutrition Facts : ServingSize 1 cookie, Calories 184 kcal, Carbohydrate 21 g, Protein 3 g, Fat 10 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 27 mg, Sodium 183 mg, Fiber 1 g, Sugar 11 g
BEST SUPER SOFT PEANUT BUTTER COOKIES
THE best super soft peanut butter cookies (seriously though, the actual best). Sink your teeth into that perfectly soft and chewy texture and you'll see why these are the only peanut butter cookies you'll ever need!
Provided by Tiffany
Categories Dessert
Time 23m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees and very lightly grease a baking sheet or line with a baking mat.
- In a medium bowl whisk together flour, baking soda, and salt. Set aside.
- In a large bowl cream together butter, peanut butter, brown sugar, and 1/4 cup granulated sugar for 2-3 minutes until light and fluffy. Mix in egg and vanilla until blended.
- Add dry ingredients to wet ingredients and mix until combined (do not over mix). Roll dough into balls (two regular size cookie scoops or about 3 tablespoons, the balls should be fairly big - this is the key to a super soft texture!)
- Roll cookie dough balls in remaining 2 tablespoons sugar, then place on baking sheet 2-3 inches apart. Use a fork to gently press a criss-cross pattern into each cookie dough ball, only pressing ball down about half way.
- Bake for 8-9 minutes - DO NOT OVER BAKE. The cookies should just begin to crack on top. Allow to cool 1-2 minutes on baking sheet, then transfer to a cooling rack. Store in an airtight container at room temperature up to 5 days (they are softest on day 1 and 2!).
Nutrition Facts : Calories 116 kcal, Carbohydrate 17 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 7 mg, Sodium 117 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
THE LAST PEANUT BUTTER COOKIES RECIPE YOU'LL EVER TRY
These are the most amazing cookies. They are crispy on the outside, soft on the inside and freeze so well. You can't even tell they were frozen! The best part - they are drop cookies, no shaping necessary. If you love nuts, use crunchy peanut butter and add the nuts, if not, use creamy PB and 2 cups of peanut butter chips. Cook time is for one batch. Dough keeps well in fridge so you can bake a batch every day and have fresh cookies!
Provided by momofallboys
Categories Drop Cookies
Time 25m
Yield 80-100 cookies
Number Of Ingredients 11
Steps:
- Cream peanut butter and margarine, add sugars and mix well.
- Add eggs and mix until creamy.
- Add remaining ingredients.
- Chill for one hour-I usually skip this step and chill between batches.
- Drop by teaspoonful onto cookie sheets- do not flatten.
- Bake at 325°F for 15 minutes.
- Cool on cookie sheets for about 5 minutes then transfer onto newspaper- the newspaper soaks up extra grease so the cookies don't become crumbly, little trick I learned from my MIL- this is also optional.
- Edited to add - Immediately after the cookies are completely cooled I always transfer them to an airtight container. Several posters have mentioned the cookies get hard if you leave them out. I have never had that problem - these cookies have always stayed soft and moist if they are stored in an airtight container.
PEANUT BUTTER COOKIES
No mixer is required to make these craggy rounds that deliver all the comfort of eating a spoonful of peanut butter straight out of the jar - but with the creamy-candy richness of peanut butter chips in each bite. (If you're a crunchy peanut butter person, you can throw in whole salted nuts, too.) Because of their low proportion of flour, these little disks develop fudgy centers inside lightly crisp edges. There are countless varieties of peanut butter in markets and all yield different cookie results. These use natural peanut butter, which is just peanuts blended with salt, so they taste especially peanutty.
Provided by Genevieve Ko
Categories cookies and bars, dessert
Time 45m
Yield About 50 cookies
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Whisk flour, baking powder and salt in a small bowl. In a large bowl, using a wooden spoon or spatula, smash and mix butter and both sugars together until smooth and creamy. Add peanut butter and stir until incorporated. Add egg and vanilla, and stir until well combined. Add flour all at once and fold gently until dry bits disappear, then fold in the peanut butter chips and peanuts, if using, until evenly dispersed.
- Using a small cookie scoop or a measuring tablespoon, drop rounds of dough on a prepared sheet, spacing 1½ inches apart. Bake until just dry on top and set along the edges, 10 to 11 minutes. Do not overbake. Scoop and drop dough onto the second sheet while the first bakes, then slide into the oven when the first comes out.
- Place the baking sheets on racks to cool completely. The cookies will keep in an airtight container at room temperature for up to 1 week or in the freezer for up to 2 months.
CLASSIC PEANUT BUTTER COOKIES
Makes great cookies!
Provided by Shirley Sadler
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h25m
Yield 24
Number Of Ingredients 9
Steps:
- Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
- In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
- Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 29.7 g, Cholesterol 35.8 mg, Fat 13.6 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 5.9 g, Sodium 209.4 mg, Sugar 18.2 g
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- Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and both sugars together on medium speed until smooth, about 1-2 minutes. Add the eggs and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the peanut butter and vanilla, then beat on high speed until combined.
- Add the dry ingredients to the wet ingredients, then mix on low until combined. With the mixer running on low speed, add the peanuts, if using. Dough will be thick and soft.
- Cover and chill the dough for 1 hour in the refrigerator (and up to 2-3 days). If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
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