Peanut Butter Cookies. These cookies were for sure the best Peanut Butter cookies I ever made. I too added just a little more flour and a little more Peanut Butter. The peanut butter cookie recipe that most resembles modern peanut butter cookies, and introduced the now familiar cross-hatch pattern, first appeared in Ruth Wakefield's Toll House Tried and True. This classic peanut butter cookie recipe is thick and chewy, dusted with sugar, and downright delicious. A peanut butter cookie is a type of cookie that is distinguished for having peanut butter as a principal ingredient.
Learn how to make classic peanut butter cookies.
Quick and easy to prepare and super delicious!
Peanut butter cookies are always a classic hit to enjoy with your family and friends.
You can cook Peanut Butter Cookies using 7 ingredients and 5 steps. Here is how you cook it.
Ingredients of Peanut Butter Cookies
- It's 1.5 cups of peanut butter.
- Prepare 1.5 cups of brown sugar.
- You need 5 tbsps of butter, melted.
- Prepare 3 of large eggs.
- You need 2 of tsps baking soda.
- Prepare 2 of tsps vanilla extract.
- You need 2.75 cups of old-fashioned oats.
These peanut butter cookies are quick, simple, and fun to make, which means that you will be enjoying them in no. With just three ingredients, these simple peanut butter cookies will delight kids and grown-ups alike - and they're gluten-free, too. In my opinion, peanut butter "cookies" made from peanut butter, sugar, and egg aren't very cookie-like. Peanut butter cookies are nothing new in our kitchens and certainly nothing new on Sally's Baking Along with oatmeal raisin cookies and chocolate chip cookies, peanut butter cookies rank high on.
Peanut Butter Cookies step by step
- In a mixing bowl, combine the peanut butter with the brown sugar and melted butter. Using an electric mixer or a large spoon mix until well combined. Add the eggs, baking soda and vanilla, and mix well. Add the oats and mix until they’re evenly incorporated. Pop in the fridge for 15mins..
- In the meantime, preheat the oven to 180C/350F. Line two large baking sheets with parchment paper and set aside..
- Place 2 tablespoons of dough per cookie onto the prepared baking sheets (use an ice cream scoop if you have one). These cookies spread while baking, so leave a a bit of space around each one..
- Bake 8 to 10 minutes, until they’re just starting to turn golden around the edges. Do not overbake. They will flatten and harden more as they cool. Let the cookies cool for 10 minutes before transferring them to a cooling rack. In the meantime, bake your next round of cookies..
- They can be stored in an air-tight container for several days..
Peanut butter cookies seem so effortless. Just throw peanut butter and some other random ingredients in your kitchen into a bowl, bake, and voila! — peanut butter cookies! Creamy peanut butter - I like using creamy "non-natural" peanut butter in this recipe. Feel free to use crunchy peanut butter or natural if that's what you have at home (the cookies will still be delicious!). Soft peanut butter cookie recipes will contain more fat.