When you are looking for a guilty pleasure treat, these cookies fit the bill! They are easy and simple, even kids will have fun making them. They are balanced so the flavors don’t take over the peanut butter. This is due to the ratio of fats in the recipe. The peanut butter flavor is front and center in the cookies.However, you want to avoid natural peanut butter as it tends to be oily and can change the texture of the cookies. Commercial brand creamy peanut butter aids in the super soft texture of these cookies.Vegetable shortening acts as the key ingredient used to keep the cookies soft and tender.If you enjoy this recipe, you may also want to try my chocolate peanut butter cookies. The addition of creamy peanut butter also aids in the super soft texture of these cookies. Adding shortening prevents the cookies from spreading, so they bake up thicker and softer. You’ll find these cookies are anything but dry.īutter, eggs and brown sugar contain moisture, and when mixed with flour, the evaporation of moisture is slowed. You can thank the moisture in this recipe for this. It won’t fall apart in your hands, but it will practically melt in your mouth. These easy peanut butter cookies are thick and sturdy without crispy edges. These have a lot of similarities to my peanut butter cup cookies. You can taste and smell the peanut butter in these cookies! The recipe calls for creamy peanut butter, and I’m sure you’ll love the rich flavor. Chilling the dough helps prevent the cookies from spreading which will also lend a hand in the soft texture. The dough for this recipe is easy to put together, but it does require at least one hour of chill time. If you are in a perpetual time crunch like so many working parents, make the dough ahead and bake later. They take only 3 simple steps to create delicious cookies. Take them to fundraisers, cookie exchanges and celebrations.Īs a limited ingredient recipe, these cookies are an easy starter recipe for kids or beginning bakers. To store raw cookie dough, place in an airtight freezer bag in the freezer for up to 3 months.Make fast, easy and simple soft peanut butter cookies for your family. Store completely cooled baked cookies in an airtight container on the counter for about a week. HOW TO STORE BAKED COOKIES & RAW COOKIE DOUGH: Serve with a cold glass of milk or a scoop of vanilla ice cream. White Chocolate Chip Chocolate Cookies – Scrumptious chewy chocolate cookies with white chocolate chips have made it to the top of my cookie craving list. These cookies are out of this world delicious!īest Ever Chocolate Chip Cookies – The perfect chocolate chip cookie with just the right amount of sweetness, chewiness and texture! Serve with cold milk for absolute perfection! These are by far one of my favorite cookies.ĭouble Chocolate Chip Cookies – Brownie like double chocolate cookies are the perfect balance between a cookie and a brownie. Thumbprint Cookies with Strawberry Jam – Soft and chewy thumbprint cookies sprinkled with powdered sugar are the absolute perfect treat. When done, transfer cookies to cooling rack. Transfer to oven and bake for 9-11 minutes until edges are golden. Gently press dough down with back of fork in crisscross pattern. Roll about 1-1/2 tablespoons of dough into a ball and transfer to baking sheet. Line a baking sheet with parchment paper or silicone baking mat. Place dough in the fridge to chill for one hour. In another bowl, combine flour, baking soda and salt.Īdd dry ingredients to the wet ingredients and mix over medium speed until well incorporated. (You can also mix in a bowl with a fork or rubber spatula.) In the bowl of your stand mixer, cream together brown sugar, white sugar, peanut butter and butter. How to make the best soft peanut butter cookies: parchment paper – This will prevent the cookies from sticking to your baking sheet.measuring cups and spoons – For properly measuring all of your ingredients.cooling rack – To cool the cookies after baking.stand mixer or hand mixer – To mix your cookie dough.You can also use gluten-free flour for this recipe. Salt – I almost always use sea salt in my recipes but you can use any cooking salt you have on hand.Īll-purpose Flour – Extremely versatile flour perfect for baking cookies. Vanilla Extract – A good quality pure vanilla extract is best. White Sugar – White granulated sugar or cane sugar both work in this recipe.īaking Soda – To assist in the rising process. Peanut Butter – Smooth or chunky peanut butter both work great.īutter – Salted or unsalted butter both work great in this recipe.īrown Sugar – Light or dark brown sugar both work great in this recipe. Ingredients you need to make Peanut Butter Cookies:
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