Peanut butter cookies. Very good cookies with just a little tweaking. 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. 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.
In a large bowl, mix all ingredients.
Scoop level tablespoonfuls and roll into balls.
You can have Peanut butter cookies using 8 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Peanut butter cookies
- Prepare 200 g of peanut butter.
- Prepare 60 g of roasted peanut, crush it.
- You need 150 g of caster sugar.
- It's 375 g of plain flour.
- You need 200 ml of vegetable oil.
- Prepare 1 1/4 tsp of salt.
- It's 2 of egg yolks.
- Prepare 45 of roasted cashew nuts.
Add the rest of the ingredients. Roll into balls and press down with a fork dipped in sugar or flour. In a large bowl, cream together sugar and butter. Mix in peanut butter and vanilla until smooth and creamy.
Peanut butter cookies instructions
- Mix all the ingredients, except for egg yolks and cashew nuts.
- Take one table spoon of the mix, make it a round, and push the middle a little bit, and put one cashew on it. Repeat the step untill all the mix used. (Brush the egg yolks to the cookies before put on the cashew).
- Bake in the preheated oven 350°F for 20-25 minutes.
If you prefer a more crumbly, shortbread peanut butter cookie -- look no further! This is the best peanut butter cookie recipe I have ever tried! How to Store and Freeze Peanut Butter Cookies. To freeze before baking, line a sheet pan with foil and then add the balls of cookie dough. Press with a fork to make cross-hatch marks, and then freeze until solid.