Easy Peanut Butter Cookies Recipe You'll Love
Incredible PEANUT BUTTER COOKIES! Easy Peanut Butter Cookie Recipe
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Classic Peanut Butter Cookies
1 ½ cup all-purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp kosher salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 cup creamy peanut butter
1 large egg
1 vanilla extract
In a bowl, mix the flour, baking soda, baking powder, and salt. Set aside.
In another bowl, cream the butter and the sugars until fluffy. Add the egg, vanilla extract, and peanut butter. Mix well and then stir in the flour mixture until thoroughly combined.
Scoop onto a baking sheet and use a fork to create little cross hatch in the center of the cookie.
Bake in a preheated oven at 350 for 10-12 minutes until golden brown.
Let it cool for 5 minutes and enjoy!
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How to Make Peanut Butter Cookies
Learn how to make classic peanut butter cookies. Quick and easy to prepare and super delicious!
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Ingredients:
Makes 25 cookies
3/4 cup (185g) peanut butter (creamy)
1/2 cup (110g) unsalted butter, soft
1/2 cup (100g) white sugar
1/2 cup (100g) brown sugar
1 egg
2 cups (250g) flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
Method:
1. Preheat oven to 180C/360F. Line baking sheet with parchment paper.
2. In a large mixing bowl cream together white sugar, brown sugar and butter until fluffy, about 3 minutes. Beat in the egg and vanilla extract, until combined. Mix in the peanut butter until smooth and creamy.
3. In a medium bowl stir flour, baking powder, baking soda and salt.
4. Add the flour mixture to the peanut butter mixture and beat until well combined. Place the batter in the refrigerator for 30 minutes.
5. Roll the batter into 1-inch (2.5 cm) balls. place the cookies on the baking sheet, leave about 2 inches (5 cm) apart. Flatten cookies, using a fork, in a crisscross pattern.
6. Bake the cookies for 10-12 minutes, or until lightly browned around the edges. Let cool 15-20 minutes.
How to Make SOFT PEANUT BUTTER COOKIES {Recipe Video
How to Make SOFT PEANUT BUTTER COOKIES I Tastes of Lizzy T
__________↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ ______________
Everyone needs a classic, old-fashioned peanut butter cookie recipe. Make bakery-style, soft peanut butter cookies at home with this simple recipe.
BAKERY STYLE, SOFT PEANUT BUTTER COOKIES
Time to share another of our “famous” bakery style cookie recipes! (Famous= popular in our family. ???? ) I love my cookies soft, slightly underbaked, and THICK. Oh, yeah, and they have to be straight from the oven. That is, barely cooled off enough to not burn my hand. If I had to choose one of our bakery style cookie recipes as my favorite, these soft peanut butter cookies would be at the top of the list. Why? Well, because of a few reasons:
1: They’re peanut butter cookies, and I looooovvvveeee peanut butter! (Obviously!)
2: These cookies are thick and soft. No hard, crispy edges here.
3: Lastly, they are moist. A lot of times peanut butter cookies are very dry and crumbly, especially the kind you buy from the store. You could have the classic peanut butter cookie look, but unfortunately, I’ve had to second guess myself before grabbing a cookie. Some types of peanut butter cookies are so dry, you can barely taste the peanut butter. Thankfully, these cookies are not that way. In fact, these cookies are bursting with peanut butter flavor and stay soft!
Ingredients
1 cup butter softened
1 cup creamy peanut butter
1 cup granulated sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
3 large eggs
4 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1/4 cup granulated sugar for sprinkling
Instructions
In a mixing bowl, cream the butter, peanut butter and sugars. Add vanilla and mix. Add the eggs, one at a time, beating well after each addition.
In a separate bowl, mix the flour, baking soda and salt. Add to mixture in mixing bowl and mix until well combined.
Use a large cookie scoop (or whatever size scoop you'd like!) and roll the dough into balls.
Place the dough balls on a non-stick baking mat. Use the tins of a fork to make a criss-cross pattern, pressing down into the cookie dough. Sprinkle extra white sugar on the tops of the cookies. Refrigerate the cookies for 30 minutes.
Bake the cookies at 375 degrees for 9-10 minutes. If you like cookies to be soft, be sure not to overbake them. They shouldn't be browned at all.
Store in an airtight container.
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At Tastes of Lizzy T, our mission is to revive the thrill of preparing and sharing food with family and good friends. In our drive through culture, we are losing the joy of preparing your own meals. We’re about creating healthy, heartfelt comforting food. Starting as a mother and daughter school project, Tastes of Lizzy T is now an international blog where we share our life journey of a family that loves to cook, serve, and eat fresh, traditional, and wholesome food. We’re reviving old memories and creating new, one recipes at a time.
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Martha Stewart Makes 4 Cookie Recipes | Martha Bakes S6E7 Never Enough Cookies
Learn to make the perfect cookie for every occasion. Next from Martha Bakes, four fantastic cookies: fruit-and-nut filled giant kitchen sink cookies, vanilla sugar cookie sorbet sandwiches, and maple-pecan shortbread squares all so good you'll never buy store-bought again. Plus, the most decadent double-chocolate sandwich cookies. Can we ever have enough cookies?
#Cookies #Homemade #Baking #Recipes
0:00 Introduction
0:04 Giant Kitchen Sink Cookies
6:00 Sugar Cookie Sandwiches
11:02 Maple-Pecan Shortbread Squares
15:13 Double-Chocolate Sandwich Cookies
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This episode originally aired as Martha Bakes Season 6 Episode 7.
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Maple Pecan Shortbread Squares -
Double Chocolate Sandwich Cookies -
Chocolate Filling Sandwich Cookies -
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Martha Stewart Makes 4 Cookie Recipes | Martha Bakes S6E7 Never Enough Cookies
How to Make Peanut Butter Cookies - Easy Peanut Butter Cookie Recipe Soft and Chewy
Print this recipe here on my website:
In this episode of In the Kitchen with Matt I will show you how to make peanut butter cookies. This recipe is easy to make and the peanut butter cookies wind up being soft and chewy and oh so delicious. If I can make them, you can make them, let's get baking!
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Ingredients:
1 cup of peanut butter (250g)
1/2 cup of softened unsalted butter (115g)
1/2 cup of light brown sugar (packed) (100g)
1/2 cup of white granulated sugar (105g)
1 egg
3 tbsp. of milk (45ml)
1 tsp. of vanilla extract (5ml)
1 1/4 cup of all-purpose flour (150g)
1 tsp. of baking powder (5g)
1/4 tsp. of salt (1g)
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Transcript:
Hello and welcome back to In the Kitchen with Matt, I am your host Matt Taylor. Today I am going to show you how to make peanut butter cookies, mmm, yummy. This homemade peanut butter cookie is really is to do, if I can do it, you can do it, let’s get baking. All right first we are going to preheat our oven to 375 degrees. We have one cup or peanut butter, and what we are going to do is take our butter, we have one half cup of softened butter, one half cup of light brown sugar, one half cup of white granulated sugar, and with a hand mixer or stand mixer, let’s go ahead and cream this all together. Okay once we are done let’s go ahead and scrape the sides. Okay, now we have 3 tablespoons of milk, let’s add that, start the, cream it together, scrape the sides, one egg, cream that in together, 1 tsp. of vanilla extract. And then let’s scrape the sides one more time, and then we take 1 and ¼ cups of all purpose flour, add one tsp. of baking powder, 1 fourth tsp. of salt. And then with a fork or a whisk or you can sift it together; let’s mix this all together. All right, come back to our peanut butter, and then we are going to add this, about a third of a time, add the flour to the peanut butter mixture. Let’s turn on the mixer, scrape the sides, add another third of the flour, okay, and then let’s add the rest of the flour, and scrape the sides one more time. Okay once we are done mixing, let’s go ahead and clean the beaters. As a kid, my favorite part of cookie making was actually licking off the beaters, some how my mom always would clean off a ton, to where, like that, to where I would barely have any to lick off. And now our dough is ready to go. All right, now it is time to roll out our cookies. So what you do, I just take a table spoon, you can use whatever method you want, this just helps to get the same amount of cookie, and just get some dough here, and then I am going to roll it into a ball like that, and then you place it on a cookie sheet, and then what you are going to do is you are going to take a fork, and you are going to push it down like that. And you can leave it like that shape, or you can come in to this other side and go like that, all right, now, optionally what you can do also, what I like to do, if you want extra sweet cookies, go ahead and take your dough and roll it into sugar, all around like that, pretty cool, go ahead and do the same thing. And if the edges start to split a little bit, that is totally fine, you can just come in here and push them back together, if you want a nice perfectly formed cookie, pretty cool, and now I am going to finish rolling those out. Now I am using a silicone-baking mat, this is an artisan mat brand, it is not necessary, you can use parchment paper if you like, I really like these artisan mats, it really helps the cookie to not burn on the bottom, and you can re-wash it, they last a long time, I will put a link down below if you want to pick one up, this batch is ready to go. So what we do is bake these in the oven, 375 degrees for 8 to 10 minutes, or until the edges get slightly brown, on to that step. All right after they come out of the oven, just let them set on the cookie sheet for about 5 minutes then transfer them over to a wire rack to cool completely.