Classic Peanut Butter Cookies (SO EASY!!!) | Thick, Soft, and Chewy ????
The best chewy #PeanutButterCookies are thick, soft, and practically melt in your mouth with every single bite. As for the best Peanut Butter Cookie recipe, easy is key, and dependable results are a must.
It should take less than 15 minutes to whip up, require zero chill time in the fridge, and yield perfect #cookies every time, without fail.
Here, you'll find both that cookie and that recipe. In addition to the easiest, most dependable recipe for Chewy Peanut Butter Cookies, we'll also uncover the secrets behind making a thick and chewy #PeanutButter Cookie, why this is a Peanut Butter #Cookierecipe without baking soda, plus, a list of 9 Must-Have Tips for perfect cookie results!
These are some seriously easy Chewy Peanut Butter Cookies to make, making them perfect for baking with kids! Here's why:
The batter takes less than 15 minutes to whip up!
There is zero chilling required.
They finish their stint in the oven in just 12 minutes!
Get the full recipe (and TONS of other cookie recipes) at
How to Shape Peanut Butter Cookies
How to shape peanut butter cookies with a fork. Very easy, lol.
Peanut Butter Cookies Recipe
Learn how to make a quick foolproof peanut butter cookies that will definitely become your family’s favourite.
This recipe will make 25 cookies, 5 cm (2 inches) in diameter.
Ingredients:
60 g (1/4 metric cup) of room temperature coconut butter
90 g (1/3 metric cup) of natural crunchy peanut butter*
45 g (3 tbsp, packed) of brown sugar
125 g (1 metric cup) of well sifted all purpose flour or plain flour
1 small beaten egg or 1/2 of large beaten egg
1/8 tsp of fine sea salt
1/8 tsp of baking soda
1/2 tsp of lemon juice
Instructions:
In a mixing bowl, combine all the ingredients and form a soft dough**.
Place the dough on the working surface, between two plastic film wraps.
Roll the dough until 1 cm (1/2 inch) thick.
Use a round cookie cutter or a shot glass to shape the cookies to 4 cm (1 1/2 inches) in diameter.
Slightly press with a fork to create the fork pattern a.k.a the hashtag pattern.
Transfer the cookies to a baking sheet, refrigerate for 15-30 minutes.
Preheat the oven to 190C (375F).
Bake the cookies for 10-12 minutes or until lightly golden.
Freshly baked cookies have a soft texture and will solidify once they are cold.
Let them cool down completely before serving.
Note:
*This recipe requires crunchy peanut butter, but it could be replaced by the smooth one.
**This cookie dough could be made ahead of time and kept in the fridge (up to 3 days) or freezer (up to 7 days) before baking.
More peanut butter desserts:
Peanut Butter Fudge:
Date and Peanut Bites:
For more recipes visit:
Baking Delicious Peanut Butter Cookies | Paul Hollywood's Easy Bakes
In this video, Paul shows how to bake his delicious and moreish Peanut Butter Cookies. Full instructions and ingredients are below...
160g butter, softened
275g smooth peanut butter
135g caster sugar
135g soft light brown sugar
2 medium eggs
250g plain flour
1 tsp baking powder
50g salted peanuts, roughly chopped
In a large bowl, cream the butter, peanut butter and sugars together using an electric whisk until smooth and fluffy. Mix in the eggs, one at a time.
Add the flour with the baking powder, and chopped peanuts. Mix well to form a stiff dough..
Tip onto a large sheet of baking paper or cling film and roll the dough into a cylinder, 28cm long and 9cm wide. Wrap in the paper or cling film and place in the fridge for at least 2 hours to firm up.
Heat your oven to 170°C/Fan 150°C/Gas 3 and line 2 baking trays with baking paper.
Unwrap the dough, cut into 16 equal slices and place on the prepared trays. Bake for 14–16 minutes until the cookies are golden, risen and slightly cracked on the surface – they will still be soft when you remove them from the oven.
Leave the cookies to firm up on the tray for a few minutes before transferring them to a wire rack to cool completely.
#PaulHollywood #EasyBakes #PeanutButterCookies
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3-Ingredient Peanut Butter Cookies
Here is what you'll need!
3-INGREDIENT PEANUT BUTTER COOKIES
Makes 25-30 cookies
INGREDIENTS
1 cup peanut butter
½ cup sugar
1 egg
PREPARATION
1. Preheat oven to 350ºF/180ºC.
2. In a large bowl, mix together the peanut butter, sugar, and egg.
3. Scoop out a spoonful of dough and roll it into a ball. Place the cookie balls onto a nonstick baking sheet.
4. For extra decoration and to make them cook more evenly, flatten the cookie balls by pressing a fork down on top of them, then press it down again at a 90º angle to make a criss-cross pattern.
5. Bake for 8-10 minutes or until the bottom of the cookies are golden brown.
6. Remove from baking sheet and cool.
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What's Wrong With That Instrumental_FullMix.aif
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3 INGREDIENTS PEANUT COOKIES RECIPE | EGGLESS & WITHOUT OVEN | PEANUT BISCUIT RECIPE | N'Oven
#PeanutCookies #BiscuitRecipe #Eggless Cookie
3 INGREDIENTS PEANUT COOKIES RECIPE | EGGLESS & WITHOUT OVEN | PEANUT BISCUIT RECIPE | N'Oven
INGREDIENTS & PROCESS:
1 CUP ROASTED PEANUT
BLEND UNTIL SMOOTH PASTE
POUR IN BOWL
¼ CUP FLOUR
2 TBSP POWDER SUGAR
MAKE DOUGH
GREASE OIL IN MOULD
PLACE BAKING PAPER
BRUSH OIL
MAKE ROUND SHAPE
CRUSHED PEANUT
PLACE IN A PAN
PRE HEAT 5-7 MIN.
PLACE THE MOULD
COOK FOR 20-25 MIN. LOW MEDIUM HEAT
BAKE FOR 15-18 MIN.
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