Best 6 Classic Peanut Butter Cookies Recipes

CLASSIC PEANUT BUTTER COOKIES

Steps:

• Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
• In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
• Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

CLASSIC PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees. Whisk flour, baking soda, and salt in a medium bowl.
• Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, 2 to 3 minutes. Mix in eggs, then peanut butter.
• Reduce speed to low. Add flour mixture in 3 batches, mixing until just combined after each addition. Cover with plastic wrap, and refrigerate 30 minutes.
• Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 1 1/2 inches apart. Press cookies with fork tines to flatten and create a cross-hatch pattern. Bake until golden brown, 14 to 16 minutes. Let cool on sheets 5 minutes. Transfer cookies to wire racks to cool completely.

CLASSIC PEANUT BUTTER BLOSSOMS (KISS COOKIES)

Steps:

• Stir together the flour, baking powder, salt, and baking soda. Set aside.
• In another bowl beat the butter and peanut butter on medium speed for 30 seconds.
• Add in sugar, and brown sugar and beat until fluffy. Then add in egg, milk, and vanilla. Beat well.
• Add the dry ingredients and mix until well blended.
• If dough is sticky, chill for an hour.
• Shape dough into 1 inch ball and roll in additional sugar.
• Place on ungreased cookie sheet and bake at 350 for about 10 minutes or til done.
• Remove from oven and press in a kiss in each cookie.

CLASSIC NO BAKE CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Over medium heat, stirring frequently, bring the sugar, butter, cocoa, and milk to a boil.
• Boil the mixture for one minute.
• Remove from heat and add the peanut butter, vanilla, and oats.
• Mix together, then plop onto sheets of waxed paper, using a couple of spoons.
• Let cool - they should harden within about an hour.

CLASSIC PEANUT BUTTER COOKIES WITH QUINOA FLOUR

Steps:

• Mix butter, peanut butter and sugars. Beat in eggs.
• In a separate bow sift flour, baking powder, baking soda, and salt together.
• Stir flour mixture into peanut butter mixture. Refrigerate for 1 hour.
• Preheat oven to 375°F.
• Roll into 1 inch balls, flatten, and place on greased baking sheet. Bake for 10 minutes or until cookies begin to brown. Do not over-bake.

CLASSIC PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375°.
• In medium bowl combine flour, baking soda, baking powder and salt.
• In mixer bowl cream butter or margarine, peanut butter, brown sugar, and 1 cup granulated sugar until light and fluffy. Beat in eggs and vanilla. Gradually beat in dry ingredients until just combined.
• Shape tablespoonfuls of dough into 1-inch balls and roll in remaining 1/3 cup granulated sugar. Place 3-inches apart on 2 ungreased cookie sheets. With sugar-coated tines of a fork, press and flatten each ball, making a criss-cross pattern.
• Bake 8-10 minutes, until golden.
• Cool on cookie sheets 5 minutes; transfer to racks to cook completely.