Peanut Butter Cookies. 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. Learn how to make classic peanut butter cookies. Quick and easy to prepare and super delicious!
If crunchy peanut butter is used, the resulting cookie may contain peanut fragments.
Peanut butter cookies are always a classic hit to enjoy with your family and friends.
These peanut butter cookies are quick, simple, and fun to make, which means that you will be enjoying them in no.
You can have Peanut Butter Cookies using 9 ingredients and 3 steps. Here is how you cook that.
Ingredients of Peanut Butter Cookies
- It's 1/2 cup of unsalted butter, softened.
- It's 1/2 cup of brown sugar, lightly packed.
- You need 1/2 cup of granulated sugar.
- Prepare 1 of large egg.
- Prepare 1 cup of peanut butter.
- It's 1/2 teaspoon of vanilla.
- Prepare 1 1/2 cups of all purpose flour.
- You need 1/4 teaspoon of salt.
- Prepare 1/2 teaspoon of baking soda.
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. Line two baking sheets with parchment paper. 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
- Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper and set aside..
- In the bowl of a stand mixer, or in a large bowl with an electric mixer, cream the butter, brown sugar and granulated sugar until light and fluffy. Add the egg, peanut butter and vanilla and mix well. Add the flour, salt and baking soda and mix until well combined..
- Form the dough into tablespoon sized balls and place two inches apart on the prepared baking sheets. Press down to about a half inch thick with a fork, making the classic cross hatch pattern with it. Bake the cookies for 8-10 minutes, then let them cool on the cookie sheet for 5 minutes before removing them to a wire rack to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months..
Soft peanut butter cookie recipes will contain more fat. Fat adds tenderness and flavor to cookies. When making chewy peanut butter cookies, it's important to mix flour properly—according to the. These soft and chewy peanut butter cookies, with that classic crosshatch pattern on top, are the perfect I believe that these peanut butter cookies are the first baked cookie recipe on my blog! Recipe courtesy of Food Network Kitchen.
