How to Make the Best Chewy Peanut Butter Cookies
Test cook Erin McMurrer harnesses the power of science to make the best Chewy Peanut Butter Cookies.
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Peanut Butter Blossoms
Peanut butter blossoms made with the absolute softest, butteriest peanut butter cookie base.
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Print the full recipe here:
Ingredients
10 Tablespoons unsalted butter softened to room temperature (141g)
2/3 cup light brown sugar tightly packed (135g)
¼ cup sugar (50g)
1/2 cup creamy peanut butter (140g)
1 large egg
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour (188g)
1 Tablespoon cornstarch
¾ teaspoon baking soda
3/4 teaspoon salt
1/2 cup granulated sugar for rolling
24 Milk Chocolate Kisses unwrapped
Instructions
00:00 Introduction
00:15 Combine butter and sugars in the bowl of a stand mixer (or you may use a large bowl and an electric mixer) and beat until well combined (about 1 minute).
00:45 Add peanut butter, and stir well.
01:02 Add eggs and vanilla extract and stir until well-combined.
01:09 In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt.
01:32 Gradually add flour mixture into the peanut butter batter, pausing occasionally to scrape down sides and bottom of bowl so that all ingredients are well-combined.
01:42 Cover dough with plastic wrap and Place in the refrigerator and chill for 30 minutes to one hour*
Preheat oven to 375F (190C) and line cookie sheets with parchment paper.
01:53 Pour remaining 1/2 cup of sugar into a small bowl and set aside.
02:04 Once dough has chilled, remove from refrigerator and roll into 2-teaspoon-sized balls. Roll completely in sugar and place on prepared cookie sheet at least 2 apart.
02:18 Bake on 375F (190C) for 8 minutes.
02:37 Within a minute or so of removing cookies from oven, gently but firmly press a Hershey Kiss into the center of each cookie. Allow to cool completely on cookie sheet.
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Soft and Chewy Peanut Butter Cookies
SOFT AND CHEWY PEANUT BUTTER COOKIES
Ingredients:
1 cup creamy peanut butter
1/2 cup (1-stick) unsalted butter (softened)
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg
2 teaspoons vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon sea salt
Instructions:
Preheat oven to 350 F. Line 2 baking pans with parchment paper or use a silicone mat.
In a large mixing bowl, cream together the peanut butter, butter, sugar and brown sugar. Beat together until smooth & creamy using a stand mixer or hand mixer.
Add the egg and vanilla extract and continue to mix until well combined.
In a small mixing bowl, whisk together the flour, baking soda and salt. Stir in the flour mixture to the butter and sugar mixture and mix until well combined.
Use a cookie scooper or spoon the dough into 1 inch balls.
Using a fork, press down on each ball of dough to flatten, creating a criss-cross pattern.
Bake for 8-10. Do not over bake. Let cool on the baking sheet for a few minutes and then transfer to a wire rack.
Recipe adapted from:
Enjoy
XO Diana
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PRODUCTS I USE:
Silicone Baking Mats:
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Ozeri Digital Food Scale:
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Reynolds Kitchen Parchment Paper:
KitchenAid Artisan Design Mixer with Glass Bowl (candy apple red):
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ABOUT ME:
Name: Diane (but please call me Diana, everyone else does :)
Age: Older than most people think
Occupation: Registered Nurse
Passion: Baking
Hometown: Birmingham, AL
Favorite Dessert: German Chocolate Cake, scratch that, CAKE
*Disclaimer: This video is NOT sponsored. I use affiliate links. As a customer, you do not pay any more or less because of an affiliated link. A small percentage of the sale will go to the person who generated the link. Thank you for your support of my channel!
Hershey's Peanut Butter Blossoms (Childhood Favorite!)
Peanut Butter Blossoms are a classic cookie that is perfectly moist and flavorful. These soft and chewy gluten-free treats are full of peanut butter and topped with a Hershey’s kiss. This recipe is delicious at a Christmas or holiday party or just on a weekday afternoon!
RECIPE:
How to Make Hershey's Kiss Cookies (Peanut Butter Blossom Recipe)
Heat oven to 375 degrees.
Beat on medium:
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1/2 cup butter, softened
1 egg
Stir in:
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
Roll the dough into 1 in. balls, and then roll the balls in granulated sugar.
Place the balls 2 in. apart on an ungreased cookie sheet.
Bake for 8-10 mins.
Place a Hershey's Kiss on top as soon as they’re out of the oven.
Move to a cooling rack.
Enjoy!
#PeanutButterBlossoms #HersheyKissCookies #ChristmasCookies
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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