FutureStarr

Peanut Butter Cookie Recipe:

Peanut Butter Cookie Recipe:

Peanut Butter Cookies Recip

The hash mark may be one of the most prevalent symbols in modern life, but it’s been the “mark” of peanut butter cookies for more than eighty years, and for good reason. Pressing a hash mark into each cookie ensures this dense dough will flatten out and bake evenly. While using this kitchen-tested recipe ensures your peanut butter cookies will turn out perfectly. It’s been in Betty’s back pocket for quite some time, and you can bet this recipe isn’t going anywhere soon. Home cooks from all over have claimed this to be the best peanut butter cookie they’ve ever made—and we certainly agree! Soft and chewy with the perfect salty-sweet balance, these tender cookies will disappear at every potluck, party, or cookie exchange. For an added bit of sparkle, roll your cookies in coarse sparkling sugar just before baking. 

If You Love This Recipe Try These Out!

If you’ve tried this easy peanut butter cookies recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you! (Source: preppykitchen.com)

Can I Make the Dough in Advance?

Yes, the dough can be made up to 3 days in advance but you’ll need to let it rest at room temperature for about 30 minutes or so before scooping and shaping. The fats of the peanut butter will solidify in the fridge so it won’t be as easy to work with until it returns to to room temperature.

Here’s What You’ll Love:

My first piece of advice… make a double batch so you can freeze the cookie dough. No need to thaw, just bake for an extra minute or two. You never know when a cookie emergency will rear its head. You might not have time to make cookies from scratch, but you’ll have frozen peanut butter cookie dough. That’s a lifesaver!

Soft Peanut Butter Cookies Are Crispy on the Outside, Soft and Slightly Chewy on the Inside, and Ready in 15 Minutes! No Chill Time Required!

These Peanut Butter Cookies are the best cookies to put in your recipe box! A family favorite cookie that’s taken YEARS to get PERFECT! (Source:

How Do I Make Peanut Butter Cookies?

Peanut butter cookies could not get any easier, I promise you, just don’t forget to preheat your oven first. Beat together the butter and peanut butter until creamy, then beat in both white and brown sugars along with the vanilla extract. The egg goes in and your cookie batter should be light and creamy. (Source: cafedelites.com)

How Do I Adjust the Recipe If I Only Have Salted Butter on Hand?

A good rule of thumb when replacing salted butter with unsalted butter in a recipe is to reduce the salt by 1/4 teaspoon per stick of butter. Since this recipe only uses 1/4 teaspoon of salt, I recommend still adding a tiny pinch of salt.

Peanut Butter Chocolate Chip Cookie

Peanut Butter Chocolate Chip Cookies are big, thick, chewy, and soft and loaded with peanut butter and chocolate flavor. They are outrageously good! No stand mixer required. Download my FREE Cookie Customization Guide here.

Why Are My Cookies Crumbling?

This is a great question, and one I get asked a lot. (It happens to me more often than I’d like to admit.) The main reason you have a crumbly cookie is because you’ve added too much flour. You might think the dough looks too wet when you mix it, so you think, “I’ll just add a little flour and see.” But this just results in a crumbly cookie.

This Feature Is Not Available With Your Current Cookie Settings.

You can update your privacy settings to enable this content. Please enable all cookies to use this feature. (Source: www.goldmedalflour.com)

Ingradients:

Very good cookies with just a little tweaking. I added 1 tsp. of vanilla and, because I like my peanut butter cookies very peanut buttery, an additional cup of peanut butter. Just for something a little different I threw in a package of chocolate/peanut butter swirl chips. Because the dough is made with butter, chill the dough till somewhat firm and you won't end up with thin cookies...no need to add more flour! Read More

Very good cookies with just a little tweaking. I added 1 tsp. of vanilla and, because I like my peanut butter cookies very peanut buttery, an additional cup of peanut butter. Just for something a little different I threw in a package of chocolate/peanut butter swirl chips. Because the dough is made with butter, chill the dough till somewhat firm and you won't end up with thin cookies...no need to add more flour!

Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. If you have any questions about flour measuring check out the YouTube video I made about it.

In a large heat-safe bowl, microwave the butter until melted. Vigorously stir in the peanut butter into the hot butter until well combined. Stir in the granulated sugar and brown sugar until well combined. Add the eggs and yolk, one at a time, stirring well after each addition. Add in the vanilla. Gradually stir in the flour mixture. Stir in the chocolate chips. The dough may be a little loose and slightly crumbly. If it's unbearably crumbly, that's likely due to the brand of peanut butter. Add 2 tablespoons of milk if that's the case.

After you mix up the wet ingredients, you’ll add the dry ingredients and mix them in until just combined. Then, scoop the cookie dough, roll each ball in some granulated sugar, place them on the prepared baking sheets, and press each one down with the tines of a fork in a criss-cross pattern. The fork marks will help flatten the cookies so that they spread as they bake in the oven.

Excellent recipe! Best peanut butter cookie ever according to my 6-year-old grandson. It was a hit!! I thought they would fall apart bc, not all of them were shaped perfectly. They seemed to separate a bit but I just rerolled them and they came out just fine. I made 17 of them and baked 11-12 min. Also, I put a bit less sugar than the recipe called for and they were still sweet and perfect. Don’t worry if they appear soft when you remove them from the oven as they harden a bit as they cool off. Easy simple ingredients. The recipe is a keeper. (Source: cafedelites.com)

 

Related Articles