Easy Peanut Butter Cookie Recipe
Easy Peanut Butter Cookie Recipe: Sometimes you just need those classic, soft peanut butter cookies (consummate with the criss-cross design on pinnacle, of grade). Yous can make this easy cookie recipe on a moment's discover, they're that uncomplicated!
And if yous like peanut butter, you really need to check out this Erstwhile Fashioned Peanut Butter Pie recipe or this No Bake Dessert: Brownie Peanut Butter Cup Cheesecake Trifle!
Why y'all'll honey this recipe
We love a quick, easy and tasty cookie recipe around here, and this soft peanut butter cookie recipe is definitely that!
I've seen so many different variations on classic peanut butter cookies, but I'm kind of an old fashioned daughter at centre and so of course my favorite would be old fashioned peanut butter cookies (you lot won't notice whatsoever chocolate chips, raisins or basics in this one)!
These easy peanut butter cookies are soft and not crunchy at all. If that's what you're into, continue reading!
Jump to:
- Why y'all'll love this recipe
- Ingredients for like shooting fish in a barrel peanut butter cookies
- Instructions to make peanut butter cookies from scratch
- Substitutions
- Variations
- Storage
- Expert tips and FAQs
- Related Recipes
- Like shooting fish in a barrel Peanut Butter Cookie Recipe
Ingredients for easy peanut butter cookies
This recipe calls for 8 super elementary ingredients – I can well-nigh guarantee that you have them all in your kitchen already!
- one 1/two cups all purpose flour
- 1/2 loving cup unsalted butter
- i cup creamy peanut butter
- i/2 loving cup brownish sugar
- i/ii cup white carbohydrate
- 1 teaspoon vanilla extract
- i large egg, brought to room temperature
- 3/4 teaspoon baking powder
- Powdered sugar (optional)
Instructions to make peanut butter cookies from scratch
- Preheat your oven to 350°.
- Sift the all purpose flour and baking pulverisation together in a small basin and set aside.
- Cream the butter and both sugars (white and chocolate-brown) in a stand mixer with the paddle attachment on medium speed for 4-5 minutes or until it looks light and fluffy.
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Add butter and both sugars -
Mix on medium speed
- Add together the peanut butter to the butter and carbohydrate mixture and mix on low until combined.
- Next, add in the egg and vanilla, mixing until just combined.
- Add the sifted flour mixture into the peanut butter mixture and mix until just incorporated.
- Using a cookie scoop (or a tablespoon), scoop out your dough and roll information technology into golf game brawl sized balls. Place dough balls on a parchment lined baking canvass.
- Flatten your peanut butter cookie dough balls with the tines of a fork in a crisscross pattern.
Hint: You can dip your fork into some powdered saccharide before pressing it into the dough to avoid having the fork stick to your dough assurance!
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Use a cookie scoop to scoop out dough -
Hint: Dip your fork in powdered saccharide
- Bake for 8-x min in your 350° oven or until your cookies outset to look golden brown on the edges.
- Allow the cookies to absurd on a baking canvas and then move them to a wire rack to cool completely.
Note: If you want a softer peanut butter cookie, only allow them cool on the baking sheet for a minute or two. If you lot prefer a firmer cookie, let them cool on the baking sheet for 5 minutes earlier moving to the wire rack.
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Like shooting fish in a barrel peanut butter cookies. -
Relish!
Cascade yourself a glass of milk, fill upwardly a plate, and bask!
Substitutions
Typically, peanut butter cookie recipes call for creamy peanut butter BUT that doesn't mean you can't switch it up. If you like a bit of texture in your cookies feel gratuitous to substitute crunchy peanut butter instead of creamy.
If you demand a peanut-gratuitous cookie, you tin substitute the peanut butter for another type of nut butter (sunflower, almond, hazelnut, etc.) or a nut-complimentary peanut butter. Just be certain to read labels closely to ensure you aren't exposing yourself or your guests to any of their allergens.
Variations
If you aren't every bit much of a fan of old-fashioned cookie recipes as I am (no judgment here, all cookies are skilful cookies), y'all can effort these Peanut Butter Chocolate Chip Cookies for a new twist on an old classic!
Storage
Store your peanut butter cookies in an closed container for up to a week.
These cookies also freeze well. Identify them in an closed, freezer-rubber container (or a large ziploc freezer handbag) and freeze for upwardly to a month. When yous are set up to eat them, allow them thaw at room temperature and enjoy!
Expert tips and FAQs
What's the all-time peanut butter for peanut butter cookies?
Typically, peanut butter cookie recipes call for creamy peanut butter BUT that doesn't hateful y'all can't switch it up. If you like a bit of texture in your cookies feel free to substitute chunky peanut butter instead of flossy.
It is possible to use natural peanut butter for peanut butter cookies, just since the consistency of natural peanut butter is and so unlike from flossy peanut butter you lot may notice a departure in the finished product. You may need to experiment a bit with the recipe and endeavour adding a scrap more than flour until you reach the desired consistency.
Why do you lot put fork marks on top of peanut butter cookies?
Since peanut butter cookies are quite dense, flattening them with a fork helps them cook more than evenly. While you might be able to get away with only flattening them once, the criss-cross/crosshatch pattern you get from flattening it twice ensures a consistent thickness beyond the cookie (and it looks pretty, too)!
How exercise y'all get the perfect fork marks on top of peanut butter cookies?
The main reason for messy fork marks on top of your peanut butter cookies is that the fork tends to stick to the thick dough.
To fix this, just dip your fork in powdered saccharide (aka icing sugar) earlier you flatten each dough ball! Be sure to re-dip before each fourth dimension y'all flatten to make sure your fork doesn't stick and create messy marks on your cookie dough ball.
If you love easy cookie recipes, then you'll too love these no-bake chocolate oatmeal peanut butter cookies and these red velvet cake mix cookies besides!
Easy Peanut Butter Cookie Recipe
Sometimes you just need those classic, soft peanut butter cookies (complete with the criss-cantankerous pattern on pinnacle, of grade). You can brand this easy cookie recipe on a moment'southward notice, they're that simple!
- 1 1/ii cups all purpose flour
- 1/2 cup butter unsalted
- 1 cup creamy peanut butter
- 1/two loving cup brown carbohydrate
- 1/2 cup white sugar
- 1 teaspoon vanilla excerpt
- 3/four teaspoon baking powder
- 1 large egg room temperature
- powdered sugar (optional)
Preclude your screen from going dark
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First, preheat your oven to 350°.
-
Adjacent, mix (sift with a fork) the all purpose flour and baking pulverisation together in a modest basin and set aside.
-
In a stand mixer, mix the butter and both sugars (white and brownish) with the paddle attachment on medium speed for 4-5 minutes or until it looks light and fluffy. (You tin can utilise a hand mixer as well if that's what yous adopt!)
-
Add the peanut butter to the butter and sugar mixture and mix on depression until combined.
-
Next, add together in the egg and vanilla, and mix until just combined.
-
Add the sifted flour mixture into the peanut butter mixture and mix until but combined.
-
Using a cookie scoop (or a tablespoon), scoop out the dough and scroll information technology into golf ball, sized balls. Identify dough balls on a parchment lined baking sheet. (Or you can use a silicone baking mat that we love using for our cookie recipes!)
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Side by side, using a fork, gently press the tines in to each peanut butter cookie dough balls with the tines of a fork making a crisscross pattern.
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Bake for viii-10 min in your 350° oven or until your cookies start to look golden brown on the edges.
-
Allow the cookies to cool on a baking sail and so movement them to a wire rack to cool completely.
HINT: You lot tin can dip your fork into some powdered carbohydrate before pressing it into the dough to avert having the fork stick to your dough balls!
NOTE: If yous want a softer peanut butter cookie, just let them cool on the baking sheet for a infinitesimal or two. If yous prefer a firmer cookie, let them cool on the baking sheet for 5 minutes before moving to the wire rack.
STORAGE:Shop your peanut butter cookies in an airtight container for up to a week.
These cookies also freeze well. Place them in an closed, freezer safe container (or a large ziploc freezer handbag) and freeze for up to a calendar month. When you are ready to eat them, let them thaw at room temperature and relish!
Serving: ane cookie | Calories: 163 kcal | Carbohydrates: 17 g | Protein: iv g | Fat: 10 g | Saturated Fat: 4 g | Polyunsaturated Fat: 2 k | Monounsaturated Fatty: 4 g | Trans Fat: 1 g | Cholesterol: xviii mg | Sodium: 88 mg | Potassium: 89 mg | Cobweb: 1 g | Carbohydrate: 10 g | Vitamin A: 129 IU | Calcium: 12 mg | Iron: 1 mg
Nutritional information is based on tertiary-political party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Let us know how information technology was!
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Source: https://fantabulosity.com/easy-peanut-butter-cookie-recipe/
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