Peanut Butter Base Archives - Cookies for Days

Peanut Butter Cookies

admin — Wed, 01 Nov 2023 13:10:36 +0000

Prepare to go nuts for these peanut butter cookies! Creamy, rich and a guaranteed melt-in-your-mouth texture, they’re nutterly insane.

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Peanut Butter Cookie Recipe

Here’s the deal – peanut butter cookies are a classic for a reason! Delicious, sweet + salty, soft, slightly chewy and crumbly – they may just be the perfect dessert. And this recipe for peanut butter cookies? Well, it’s an instant winner.

These soft peanut butter cookies will impress every single time! Ideal for any occasion, they shine on a dessert table or as an after school snack with a tall glass of milk. Equal parts delicious and cute (can you call a cookie cute??) their nostalgic taste & famous look will win over any crowd. AND this peanut butter cookie recipe is a cinch to whip up!

Ingredients in Soft Peanut Butter Cookies

Creamy peanut butter – I always use classic peanut butter, not the natural kind! But you CAN use the natural stuff, if desired – it will just spread more!
Salted butter, softened – I use salted butter in all of my recipes. Feel free to sub unsalted, you may just need to add a little extra salt to the dough.
Granulated sugar – Equal parts granulated & brown sugar to give us that yummy soft & chewy texture.
Brown sugar
Egg
Milk
vanilla extract
All-purpose flour – If you need to make these gluten-free, just use a 1:1 GF substitute like Bob’s Red Mills.
baking powder
Salt

How to Make Peanut Butter Cookies

Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper or lightly grease it.
In the bowl of a stand mixer or with an electric hand mixer, combine creamy peanut butter and softened salted butter. Beat them together until creamy.
Add granulated sugar and brown sugar to the peanut butter-butter mixture. Beat until light and fluffy.
Add the egg, milk, and vanilla extract to the mixture. Beat until well combined.
Gradually add the dry ingredients (flour, baking powder and salt) to the wet mixture, mixing until the dough comes together. Be careful not to overmix. The dough will be very soft.
Scoop out portions of the dough using a #40 scoop and roll them into 1 to 1.5-inch diameter balls.
Roll each dough ball in granulated sugar to coat the exterior.
Arrange the sugar-coated dough balls on the prepared baking sheet, leaving space between them.
Use a fork to create a crisscross pattern on the cookies by gently pressing down on each dough ball.
Place the baking sheet in the preheated oven and bake the cookies for 8-10 minutes, or until lightly golden around the edges.
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes.
Transfer the cookies to a wire rack to cool completely. Enjoy!

How should I store peanut butter cookies?

Once cooled, store your cookies in an airtight container on the counter for 3-5 days! These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months.

Are there any creative mix-ins or flavor variations I can try out with my peanut butter cookies?

Oh boy, yes! You can add in anything from chopped up peanuts to mini m&m’s to chocolate chips – just don’t criss cross the top if you decide to add something in!

Can I use natural peanut butter in peanut butter cookies, or should I stick to the regular kind?

You can use natural, if you’d like! Just be aware that your cookies will spread more because the fat content is different.

Other Classic Cookies to Try!

Peanut Butter Cookies

Prepare to go nuts for these peanut butter cookies! Creamy, rich and a guaranteed melt-in-your-mouth texture, they’re nutterly insane.

Course Dessert

Cuisine American

Keyword peanut butter cookies

Prep Time 15

Cook Time 8

Calories 3696kcal

Ingredients

1 cup (246g) creamy peanut butter
1/2 cup (139g) + 2 Tbsp salted butter, softened
1/2 cup (115g) granulated sugar (plus extra for rolling)
1/2 cup (123g) brown sugar
1 egg
1/4 cup (59ml) milk
1 tsp vanilla extract
2 cups (304g) all-purpose flour
1 tsp baking powder
1/2 tsp salt

Instructions

Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper or lightly grease it.
Combine creamy peanut butter and softened salted butter. Beat them together until creamy.
Add granulated sugar and brown sugar to the peanut butter-butter mixture. Beat until light and fluffy.
Add the egg, milk, and vanilla extract to the mixture. Beat until well combined.
Gradually add the dry ingredients (flour, baking powder and salt) to the wet mixture, mixing until the dough comes together. Be careful not to overmix. The dough will be very soft.
Scoop out portions of the dough using a #40 scoop and roll them into 1 to 1.5-inch diameter balls.
Roll each dough ball in granulated sugar to coat the exterior.
Arrange the sugar-coated dough balls on the prepared baking sheet, leaving space between them.
Use a fork to create a crisscross pattern on the cookies by gently pressing down on each dough ball.
Place the baking sheet in the preheated oven and bake the cookies for 8-10 minutes, or until lightly golden around the edges.
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes.
Transfer the cookies to a wire rack to cool completely.

Nutrition

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Nutter Butter Cookie

admin — Wed, 18 Oct 2023 12:34:11 +0000

Peanut butter fans, it’s time. This homemade Nutter Butter cookie copies the store-bought version we all know and love – but with an even better peanut-buttery, crunchy, melt-in-your-mouth texture.

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Nutter Butter Recipe

It may sound a little nutty (ha, yes, pun intended), but I am inordinately obsessed with Nutter Butters! So obviously I had to make my own nutter butter recipe so I can eat them whenever I want, for a fraction of the price (because really, $5 for a small package is not sustainable for how often I want them). This little nutter butter sandwich cookie features two buttery, crackery, melty cookies and creamy, sweet peanut butter filling. And, they’re WAY better than what you get in the red plastic package.

So if you’re looking for a crisp & creamy peanut butter cookie, look no further than this nutter butter recipe. You’re going to love how easily they come together and how utterly bingeable they are! Store these bad boys in an airtight container for up to 4 days or freeze them for up to 3 months (and pull them out to enjoy whenever you want!!)

Ingredients in Nutty Butter Cookies

Salted butter, softened – I always use salted butter! You can use unsalted and add a pinch of salt to the dough.
Peanut butter – Use creamy peanut butter here and NOT the natural kind.
Brown sugar
Granulated sugar
Egg
Vanilla
All-purpose flour – There isn’t a ton of flour in this recipe, this means the dough will be super sticky (it is supposed to be) but it also means we can get that hard, crackery, melt in your mouth cookie that is super similar to a nutter butter.
Cornstarch
Baking soda
Salt

Peanut Butter Filling

Peanut butter
Salted butter, softened
Powdered sugar
Heavy whipping cream – You can use milk instead of cream, you will just need significantly less.

How to Make Nutter Butter Cookies

Preheat the oven to 300° F. Line a cookie sheet with parchment paper or a silicone liner and set aside.
Cream together the butter, peanut butter, brown sugar and granulated sugar until light in color and fluffy in texture.
Add in the egg and vanilla, mixing until combined.
Add the flour, cornstarch, baking soda and salt. Mix until fully incorporated. The dough will be extremely sticky.
Use a 2 tsp cookie scoop to portion out the dough into equal portions and arrange on your cookie sheet. The cookies will flatten and spread. If you do not have a 2 tsp cookie scoop, you’ll want to refrigerate the cookie dough for 15-20 minutes to make the cookie dough easier to handle.
Bake at 300° for 15-17 minutes or until they have flattened and the edges are golden brown.
Remove from the oven and allow the cookies to cool on the pan completely.
While the cookies are cooling, make the peanut butter filling.
First, combine the peanut butter and butter until smooth by either using a stand mixer or electric hand mixer.
Add the powdered sugar to the bowl and mix until well combined and thick.
Slowly add in the heavy whipping cream, mixing until you have a thick but creamy consistency.
Either place in a piping bag or drop a small amount of the filling onto the bottom of one cooled cookie and then sandwich the filling with another cookie to create your nutter butter sandwich.
Repeat until all sandwiches are made. Enjoy!
Store in an airtight container for up to 4 days.

How should I store nutterbutter cookies?

Once cooled, store your cookies in an airtight container on the counter for up to 4 days!

Can I make these with other nut butters?

I haven’t tried to, but you probably could. Just be aware that they likely won’t be as sweet!

Recipes for Peanut Butter Lovers!

Nutter Butter Cookies

Peanut butter fans, it’s time! This copycat Nutter Butter cookie boasts a peanut-buttery, crunchy, melty texture you'll love!

Course Dessert

Cuisine American

Keyword nutter butter cookies

Prep Time 45

Cook Time 16

Servings sandwich cookies

Calories 142kcal

Ingredients

1 cup salted butter, softened
1/4 cup peanut butter
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
1 1/2 tsp vanilla
1 2/3 cup all-purpose flour
1 tbsp cornstarch
1 tsp baking soda
1 tsp salt

Peanut Butter Filling

1/2 cup peanut butter
2 tbsp salted butter, softened
1 cup powdered sugar
2-3 tbsp heavy whipping cream

Instructions

Preheat oven to 300° F. Line a cookie sheet with parchment paper or a silicone liner and set aside.
Cream together the butter, peanut butter, brown sugar and granulated sugar until light in color and fluffy in texture.
Add in the egg and vanilla, mixing until combined.
Add the flour, cornstarch, baking soda and salt. Mix until fully incorporated. The dough will be extremely sticky.
Use a 2 tsp cookie scoop to portion out the dough into equal portions and arrange on your cookie sheet. The cookies will flatten and spread. If you do not have a 2 tsp cookie scoop, you’ll want to refrigerate the cookie dough for 15-20 minutes to make the cookie dough easier to handle.
Bake at 300° for 15-17 minutes or until they have flattened and the edges are golden brown.
Remove from the oven and allow the cookies to cool on the pan completely.While the cookies are cooling, make the peanut butter filling.

Peanut Butter Filling

First, combine the peanut butter and butter until smooth by either using a stand mixer or electric hand mixer.
Add the powdered sugar to the bowl and mix until well combined and thick.
Slowly add in the heavy whipping cream, mixing until you have a thick but creamy consistency.
Either place in a piping bag or drop a small amount of the filling onto the bottom of one cooled cookie and then sandwich the filling with another cookie to create your nutter butter sandwich.
Repeat until all sandwiches are made. Enjoy!
Store in an airtight container for up to 4 days.

Nutrition

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Classic Peanut Butter Hershey Kiss Cookies

admin — Wed, 04 Oct 2023 13:17:49 +0000

Peanut butter cookies are my weakness, plain and simple. But top them with a hershey’s kiss & they’re downright addictive! You’re going to love these classic peanut butter Hershey kiss cookies!

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Peanut Butter Blossoms Recipe

Let me tell you, these peanut butter blossom cookies are a classic for a reason! Perfectly soft, chewy and peanut butter-y, rolled in sugar and then topped with a slightly melty Hershey’s kiss? They’re absolutely drool-worthy. While peanut butter kiss cookies are often made around the holidays, they aren’t just a Christmas cookie.

Break these peanut butter kiss cookies out for any occasion and watch how quickly they disappear! Perfect for parties, hangouts and after school / late night snacks – this cookie is guaranteed to bring smiles wherever it is served (and without a ton of work!)

What ingredients are in Peanut Butter Kiss Cookies?

Creamy peanut butter – Don’t use the natural peanut butter. Use something like jiffy!
Salted butter, softened – I always use salted butter! You can use unsalted, just add an extra pinch of salt to the dough.
Granulated sugar – Equal parts granulated and brown sugar ensure the cookie is soft with the perfect flavor.
Brown sugar
Egg
Milk – The milk will help the cookies spread just slightly and give the cookie a soft, creamy consistency.
vanilla extract
All-purpose flour
baking powder – The baking powder will help the cookies puff up and stay soft.
salt
Hershey’s Kisses – Pro tip: unwrap the kisses while the cookies are in the oven.

How to Make Peanut Butter Blossom Cookies

Preheat your oven to 375°F (190°C) and line a cookie sheet with parchment paper or a silicone baking mat.
Using a mixer, blend together the peanut butter, butter, white sugar, and brown sugar until well combined.You will want to mix it for a couple of minutes so it gets nice and fluffy and light in color.
Next, add the egg, milk, and vanilla, and beat until the mixture is smooth and fully incorporated.
In a separate bowl, combine the flour, baking powder, and salt.
Gradually add the dry flour mixture to the peanut butter mixture, mixing until a dough forms.
Roll the dough into tablespoon-sized balls and then roll into sugar. Place your cookie dough balls on your prepped cookie sheets. Ensure there’s about 2 inches of space between each cookie.
Bake the cookies at 375°F (190°C) for 7-9 minutes. Be cautious not to overcook; these cookies are best when they are soft and just cooked through.
As soon as you take the cookies out of the oven, gently press a Hershey’s Kiss into the center of each one.
Allow the cookies to cool, giving the chocolate time to set, before serving.
Enjoy!

How should I store my peanut butter blossom cookies?

Once cooled, store your cookies in an airtight container on the counter for 3-5 days! These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months. I have a post all about how to freeze cookies if you need more guidance!

Are there any creative variations I can try with my peanut butter blossom cookies?

Absolutely! I would recommend switching up the type of Hershey’s kiss you use. Specialty flavors like Hershey’s hugs, special dark chocolate, or lava cake could be really good!

More Peanut Butter Love!

Classic Peanut Butter Hershey Kiss Cookies

Peanut butter cookies are my weakness, plain and simple. But top them with a hershey’s kiss & they’re downright addictive! You’re going to love these classic peanut butter Hershey kiss cookies!

Course Dessert

Cuisine American

Keyword Christmas cookies, classic peanut butter hershey’s kiss cookies, peanut butter blossoms

Prep Time 15

Cook Time 8

Servings cookies

Calories 103kcal

Ingredients

1 cup (246g) creamy peanut butter
1/2 cup (139g) + 2 tbsp salted butter, softened
1/2 cup (115g) granulated sugar
1/2 cup (123g) brown sugar
1 egg
1/4 cup (59ml) milk
1 tsp vanilla extract
1 1/2 cups (228g) all-purpose flour
1 tsp baking powder
1/2 tsp salt
36 Hershey's Kisses, unwrapped

Instructions

Preheat your oven to 375°F (190°C) and line a cookie sheet with parchment paper or a silicone baking mat.
Using a mixer, blend together the peanut butter, butter, white sugar, and brown sugar until well combined.You will want to mix it for a couple of minutes so it gets nice and fluffy and light in color.
Next, add the egg, milk, and vanilla, and beat until the mixture is smooth and fully incorporated.
In a separate bowl, combine the flour, baking powder, and salt.
Gradually add the dry flour mixture to the peanut butter mixture, mixing until a dough forms.
Roll the dough into tablespoon-sized balls and then roll into sugar. Place your cookie dough balls on your prepped cookie sheets. Ensure there's about 2 inches of space between each cookie.
Bake the cookies at 375°F (190°C) for 7-9 minutes. Be cautious not to overcook; these cookies are best when they are soft and just cooked through.
As soon as you take the cookies out of the oven, gently press a Hershey's Kiss into the center of each one.
Allow the cookies to cool, giving the chocolate time to set, before serving.
Enjoy!

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Fluffer Nutter Cookies (Peanut Butter Marshmallow Cookies)

admin — Wed, 27 Sep 2023 11:50:03 +0000

Peanut butter lovers, this one’s for you!! Marshmallow + peanut butter team up in your new favorite treat – the fluffernutter cookie.

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Fluffernutter Cookie Recipe

Sweet, gooey, and utterly irresistible – you’re bound to be obsessed with fluffernutter cookies. These cookies are a spin off of a classic american sandwich, the fluffernutter, which is literally marshmallow fluff and peanut butter nestled between two slices of bread, because #health. And while that may sound tasty, fluffernutter cookies are WAY better.

The best recipe with marshmallow fluff, fluffernutters appeals to the kid in all of us who just wants to eat peanut butter + sugar for lunch. I can’t wait for you to try these fun, unique, delicious cookies!

Peanut Butter Fluff Cookies Ingredients

Butter – I always, always use salted butter!
Creamy peanut butter – Don’t use natural peanut butter, these cookies haven’t been tested with it!
Brown sugar – Using majority brown sugar will help the cookies stay super soft.
Granulated sugar
Egg
All-purpose flour
salt
Baking soda
Marshmallow fluff – Don’t mix the marshmallow fluff completely into the dough- leave it swirled in there. Just mix in quick, short spurts.

How to Make Fluffernutter Cookies

Preheat the oven to 350° F.
Line your baking sheet with parchment paper or a silicone baking mat. Set aside.
In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, peanut butter, brown sugar and sugar until well combined. This will take approximately 2 minutes until it is the right texture.
Scrape the sides of the bowl and add in the egg. Mix until combined.
Add the flour, baking soda and salt, mix until the sticky dough forms.
Add the marshmallow fluff in a few separate dollops to the mixer bowl. Mix in short spurts until the marshmallow fluff is marbled through the cookie dough.
Scoop out the dough in 1 1/2 tbsp portions (#40 scoop) and arrange on a parchment lined cookie sheet.
Bake at 350° F for 11-13 minutes. The cookie will spread some and the edges should start to turn golden brown when they are ready to come out of the oven.
Allow the cookies to completely cool on the pan.
Enjoy! Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.

Fluffernutter Cookies Recipe Storage

Fluffer Nutter Cookies FAQS

Can I make fluffernutter cookies gluten-free?

Yes, you can! Simply replace the flour with a 1:1 gluten-free flour substitute! I like to use the King Arthur brand – you can grab it here. Then just double check and make sure your peanut butter and marshmallow fluff are gluten-free and you should be good to go!

More like these Fluffernutter Cookies!

Peanut Butter Marshmallow Cookies (Fluffernutter Cookies)

Peanut butter lovers, this one's for you!! Marshmallow + peanut butter team up in your new favorite treat – the fluffernutter cookie.

Course Dessert

Cuisine American

Keyword fluffernutter cookies

Prep Time 15

Cook Time 12

Servings small cookies

Calories 214kcal

Ingredients

1 cup salted butter
3/4 cup creamy peanut butter
1 cup brown sugar
1/4 cup granulated sugar
1 egg
2 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
4 oz marshmallow fluff

Instructions

Preheat the oven to 350° F.
Line your baking sheet with parchment paper or a silicone baking mat. Set aside.
In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, peanut butter, brown sugar and sugar until well combined.
Scrape the sides of the bowl and add in the egg. Mix until combined.
Add the flour, baking soda and salt, mix until the sticky dough forms.
Add the marshmallow fluff in a few separate dollops to the mixer bowl. Mix in short spurts until the marshmallow fluff is marbled through the cookie dough.
Scoop out the dough in 1 1/2 tbsp portions (#40 scoop) and arrange on a parchment lined cookie sheet.
Bake at 350° F for 11-13 minutes. The cookie will spread some and the edges should start to turn golden brown when they are ready to come out of the oven.
Allow the cookies to completely cool on the pan.
Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months. Enjoy!

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Reese’s Peanut Butter Cookies

admin — Fri, 14 Jul 2023 11:57:50 +0000

Peanut butter + chocolate = a love story for the ages. And these Reese’s peanut butter cookies? They make that love shine.

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Reese’s Peanut Butter Cookies

I don’t think I’m exaggerating when I say that a Reese’s cup might be America’s favorite candy. Which, by association, means that Reese’s Cake is everyone’s favorite caked and Reese’s peanut butter cup cookies should be America’s favorite cookie. Right?

If that logic doesn’t convince you, your first bite of these peanut butter cookies with Reese’s cups in them will! With a creamy peanut butter base and delicious chocolate + peanut butter sprinkled throughout, you are going to feel like you died and went to delicious dessert heaven. Whip these up and thank me later – you’re guaranteed to make it your new obsession cookie.

Reeses Cookie Recipe Ingredients

Creamy peanut butter – You can also use chunky peanut butter, if desired.
Butter – I like to use salted butter, but you can also use unsalted and add an extra pinch of salt to the dough.
Margarine – you can use all butter in place of half butter, half margarine. But the margarine will help the cookie spread more and give the edges of the cookie a melt-in-your-mouth buttery crisp texture.
Brown sugar
Granulated sugar
Egg
All purpose flour
salt
Baking soda
Peanut butter chips – PB chips just to really make the peanut butter the star of the show!
Chopped Reese’s cups – You can chop up Reese’s cups or you can just chop up one giant Reese’s peanut butter bar if you can find one! I love doing that so I don’t have to unwrap a million Reese’s cups.

How to Make Reese’s Peanut Butter Cup Cookies

Preheat the oven to 350° F.
Line your baking sheet with parchment paper or a silicone baking mat. Set aside.
In the bowl of a stand mixer or with an electric hand mixer, cream together the peanut butter, margarine, butter, brown sugar and sugar until well combined.
Scrape the sides of the bowl and add in the egg. Mix until combined.
Add the flour, baking soda and salt, mix until the sticky dough forms.
Mix in the chopped Reese’s and peanut butter chips.
Portion the dough out into approx 2 1/2 tbsp portions. I use two scoops from my #50 scoop for each cookie. Roll into a ball and place on the prepared baking sheet.
Repeat with the remaining dough. Flatten the cookie dough so it looks like a hockey puck.
Bake at 350° for 11-13 minutes. The cookie will spread just slightly and the edges should start to turn golden brown when they are ready to come out of the oven.
Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.
Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.

Peanut Butter Reese’s Cookies Recipe Substitutions

Can I substitute the peanut butter cups with another candy?

You absolutely can! You can use this recipe as a peanut butter base and throw whatever else you’d like into the mix. It would be extremely good with chocolate chips and pretty much any chopped candy bar you love.

Reeses Peanut Butter Cookies Storage

More like these Reese’s Peanut Butter Cup Cookies

Reeses Peanut Butter Cookies

Peanut butter + chocolate = a love story for the ages. And these Reese’s peanut butter cookies? They make that love shine.

Course Dessert

Cuisine American

Keyword reese’s peanut butter cookies

Prep Time 15

Cook Time 11

Servings large cookies

Calories 245kcal

Ingredients

1/2 cup creamy peanut butter
1/2 cup butter
1/2 cup margarine
1 cup brown sugar
1/4 cup granulated sugar
1 egg
2 cups all purpose flour
1/2 tsp salt
1/2 tsp baking soda
1/2 cup peanut butter chips
1 cup chopped reese's cups

Instructions

Preheat the oven to 350° F.
Line your baking sheet with parchment paper or a silicone baking mat. Set aside.
In the bowl of a stand mixer or with an electric hand mixer, cream together the peanut butter, margarine, butter, brown sugar and sugar until well combined.
Scrape the sides of the bowl and add in the egg. Mix until combined.
Add the flour, baking soda and salt, mix until the sticky dough forms
Mix in the chopped Reese’s and peanut butter chips.
Portion the dough out into approx 2 1/2 tbsp portions. I use two scoops from my #50 scoop for each cookie. Roll into a ball and place on the prepared baking sheet.
Repeat with the remaining dough and then flatten the cookie dough balls so they look like a hockey puck.
Bake at 350° for 11-13 minutes. The cookie will spread just slightly and the edges should start to turn golden brown when they are ready to come out of the oven.
Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.
Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.

Nutrition

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Small Batch Peanut Butter Cookies

admin — Fri, 09 Jun 2023 13:00:00 +0000

Is there a food that you crave all the time? Mine is a peanut butter cookie. So I created a small batch recipe – because some days you just need a warm, chewy, homestyle peanut butter cookie without the fuss of baking 48 of them.

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Small Batch Peanut Butter Cookies

There’s something inherently comforting about a peanut butter cookie, with its golden-brown edges, rich, creamy center, and that distinct taste of nostalgia. They honestly live rent-free in my mind 24/7. But most days, I don’t need a ton of peanut butter cookies to satisfy the craving.

Enter: small batch peanut butter cookies. This recipe is sure to become one of your favorite repeats. Perfect for the days you just NEED a warm, yummy, toasty peanut butter cookie without the hassle of baking a billion. This recipe is here whenever the fancy strikes – be it for an after school snack, a quick lunch break, or a midnight baking sesh. The perfect amount of the perfect peanut butter cookie every time.

What Do I Need to Make Peanut Butter Cookies?

Creamy peanut butter – You can absolutely sub crunchy peanut butter if you prefer! But it should be noted that I use Jif or Skippy, not natural peanut butter haha.
Butter
Brown sugar – This helps keep these cookies softtt.
Granulated sugar
Egg yolk – Because this is a small batch recipe, we only need the yolk of one egg.
All purpose flour
Salt
Soda – The soda will help promote the slight spreading and browning of the cookie while baking.
Peanut butter chips – These are completely optional, but hear me out – they’re totally worth adding.

How to Make Small Batch Peanut Butter Cookies

Preheat the oven to 350° F.
Line your baking sheet with parchment paper or a silicone baking mat. Set aside.
In the bowl of a stand mixer or with an electric hand mixer, cream together the peanut butter, butter, brown sugar and sugar until well combined.
Scrape the sides of the bowl and add in the egg yolk. Mix until combined.
Add the flour, baking soda and salt, mix until the sticky dough forms.
Mix in the peanut butter chips.
Portion the dough out into a heaping 3 tbsp portion (# 24 scoop). Roll into a ball and place on the prepared baking sheet. Repeat with the remaining dough.
Flatten the cookie dough so it looks like a hockey puck. Press the cookie with a large fork for the design on top, if desired.
Bake at 350° for 13-15 minutes. The cookie will spread just slightly and the edges should start to turn golden brown when they are ready to come out of the oven.
Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.
Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.

How do I properly measure the peanut butter?

Scoop your peanut butter into a measuring cup with a spoon. Overfill the cup and then level it off with a knife! Voila! You can spray your measuring cup with non-stick spray prior to filling with peanut butter to make the removal of the peanut butter *that* much easier.

How do I shape the cookies for even baking?

Portion your dough out using a cookie scoop (I love this set of scoops)! Place the dough balls on the baking sheet, spreading them out evenly and bake!

More Delicious Cookies

Small Batch Peanut Butter Cookies

The food I crave all the time? Peanut butter cookies. So I created a small batch recipe – for the days you NEED a warm peanut butter cookie.

Course Dessert

Cuisine American

Keyword peanut butter cookies

Prep Time 15

Cook Time 14

Servings cookies

Calories 202kcal

Ingredients

1/4 cup creamy peanut butter
1/3 cup butter
1/3 cup brown sugar
1 tbsp granulated sugar
1 egg yolk
2/3 cup all purpose flour
1/4 tsp salt
1/4 tsp soda
1/2 cup peanut butter chips (optional)

Instructions

Preheat the oven to 350° F.
Line you baking sheet with parchment paper or a silicone baking mat. Set aside.
In the bowl of a stand mixer or with an electric hand mixer, cream together the peanut butter, butter, brown sugar and sugar until well combined.
Scrape the sides of the bowl and add in the egg yolk. Mix until combined.
Add the flour, baking soda and salt, mix until the sticky dough forms.
Mix in the peanut butter chips.
Portion the dough out into a heaping 3 tbsp portion (# 24 scoop). Roll into a ball and place on the prepared baking sheet. Repeat with the remaining dough.
Flatten the cookie dough so it looks like a hockey puck. Press the cookie with a large fork for the design on top, if desired.
Bake at 350° for 13-15 minutes. The cookie will spread just slightly and the edges should start to turn golden brown when they are ready to come out of the oven.
Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.
Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.

Nutrition

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Peanut Butter Chocolate Chip Cookies

admin — Tue, 17 Jan 2023 19:19:08 +0000

Peanut butter chocolate chip cookies are a delicious and irresistible treat that is perfect for any occasion. Made with creamy peanut butter, rich chocolate chips, and a hint of vanilla, these cookies are sure to satisfy your sweet tooth.

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Peanut Butter Chocolate Chip Cookies Recipe

In my opinion, every one needs a go-to recipe for peanut butter cookies with chocolate chips. This is a great recipe to have in your wheelhouse because it has that classic peanut butter cookie flavor, and isn’t too difficult to make.

Ingredients for Chocolate Chip Peanut Butter Cookies

Creamy Peanut Butter – You’re welcome to use crunchy peanut butter, but I prefer creamy for this recipe.
Softened Butter – I always use salted butter, but if you only have unsalted you can just add an extra pinch of salt to the dough. If you like a buttery, crispy, melt in your mouth edge to your cookies, try using half butter and half margarine.
Brown Sugar
Granulated Sugar
Egg
Vanilla
All Purpose Flour
Salt
Baking Soda
Chocolate Chips – You can use your favorite kind, or even substitute peanut butter M&M’s. My favorite are Ghiradelli Milk Chocolate Chips.

How to Make Peanut Butter Cookies with Chocolate Chips

Begin by preheating your oven to 350°F.
Prepare a baking sheet by lining it with parchment paper or a silicone baking mat, then set aside.
In the bowl of a stand mixer, or using an electric hand mixer, cream together the peanut butter, softened butter, brown sugar, and granulated sugar until fully combined.
Scrape the sides of the bowl with a rubber spatula so that all ingredients make it into the mixture.
Then add the egg and continue to mix until well combined.
Now it’s time for the dry ingredients. Add the flour, baking soda, and salt, and continue to mix until a sticky dough forms.
Fold in the chocolate chips and mix until those are evenly distributed throughout the dough.
Now, portion the dough into about 2 1/2 tbsp balls. I use two scoops from my #50 cookie scoop for this and then roll the dough together into a ball.
Place your medium sized cookie dough balls onto your prepared baking sheet.
Slightly flatten each cookie dough ball so it looks like a hockey puck – this will give the cookie th perfect shape after baking.
Bake the cookies in your preheated oven for about 11-13 minutes. The cookie will spread just slightly and the edges will begin to turn golden brown when they’re ready to be removed from the oven.
Allow the cookies to cool directly on the pan for about 5 minutes before transferring to a wire cooling rack.
Store cookies in an airtight container & ENJOY!

How To Store Leftover Peanut Butter Cookies:

Place your leftover cookies in an airtight container at room temperature and they will stay fresh for up to 3 days. After about 3 days, they will start to get stale. So if you’re hoping to bake these cookies in advance or want them to last longer than 3 days, be sure to store them in the freezer!

How To Freeze Cookies:

You can freeze leftover cookies by placing them in an airtight container in your freezer for up to 3 months. When you’re ready to eat them, let the cookies thaw on the counter for a few minutes, or heat up in the microwave for a few seconds so they taste fresh out of the oven.

Recipes Similar to Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

Course Dessert

Cuisine American

Keyword peanut butter chocolate chip cookies

Prep Time 15

Cook Time 15

Servings small cookies

Calories 206kcal

Ingredients

3/4 cup creamy peanut butter
1 cup salted butter
1 cup brown sugar
1/4 cup granulated sugar
1 egg
1/2 tsp vanilla
2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
2 cups chocolate chips

Instructions

Preheat the oven to 350° F.
Line you baking sheet with parchment paper or a silicone baking mat. Set aside.
In the bowl of a stand mixer or with an electric hand mixer, cream together the peanut butter, butter, brown sugar and sugar until well combined.
Scrape the sides of the bowl and add in the egg and vanilla. Mix until combined.
Add the flour, baking soda and salt, mix until the sticky dough forms.
Mix in the chocolate chips.
Portion the dough out equal sized portions. I usually use two scoops from my #50 scoop for each cookie to make a larger cookie or 1 1/2 tbsp for small cookies. Roll into a ball and place on the prepared baking sheet. Repeat with the remaining dough.
Flatten the cookie dough so it looks like a hockey puck.
Bake at 350° for 11-13 minutes. The cookie will spread just slightly and the edges should start to turn golden brown when they are ready to come out of the oven.
Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.
Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.

Nutrition

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