Chilled dough for 3 hours but cookies flattened out and My first try resulted in underdone peanut butter pancakes, and overdone peanut butter frisbees. Isn’t it the best! 252 calories; protein 4.5g 9% DV; carbohydrates 29.7g 10% DV; fat 13.6g 21% DV; cholesterol 35.8mg 12% DV; sodium 209.4mg 8% DV. of vanilla and, because I like my peanut butter cookies very peanut buttery, an additional cup of peanut butter. creamy peanut butter. In a large bowl, cream together sugar and butter. If you do an experiment, please share with us how it goes as I’m sure a lot here would like to know as well. Delicate peanut butter flavor. This is an easy peanut butter cookie recipe anyone can bake, and so fun to make with kids. I think I’m measuring correctly, Natasha…I’m questioning whether there’s a flaw in my creaming technique…I always took “creaming” to mean, whip room temp butter like mad for a couple minutes, then gradually add sugar, resume whipping like mad, slowing only to incorporatethe peanut butter, the egg and vanilla then gradually adding the flour, baking powder, soda, salt and salt. The recipe was simple and easy! I used margarine instead of butter, and baked at 350 for 12 minutes. Bake 8-9 minutes until cookies just start to turn golden at the base. I love to eat bananas, but can’t stand banana bread or banana pudding. Roll dough into 1 inch balls and then roll in sugar. Line 2 large baking sheets with parchment paper. Flatten in a crisscross pattern using a fork. Thank you for sharing that great review with me! Just for something a little different I threw in a package of chocolate/peanut butter swirl chips. Hello! I find the weight needs to be accurate for for the flour in these recipes. In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Add 1/4C more peanut butter. Please let us know how it turns out! That’s just awesome Beth! 24 Servings Original recipe yields 24 Servings. I’ve been making this recipe for years. Once they are cooled to room temperature, transfer the cookies to an airtight container and it will help to keep cookies soft. When I am not in the kitchen, I enjoy spending quality time with my husband and 5 children. This recipes was really delightful! You can chill the dough for less time than the 3 hours the recipe calls for, but it does help the cookies to keep their shape if the dough is completely chilled, which it should be by the 3 hour mark. These look so delicious and easy! I think I baked my cookies for about 6 or 7 minutes. One look and you know what the cookie is, right? Hi Holden, I’m curious if the dry ingredients are the culprit here. Elise Bauer is the founder of Simply Recipes. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Press the … are these cookies going to spread or do i flatten these a lot. Alas, I’m doing something wrong…I always end up with a bowlful of crumbly bits, not any sort of ‘batter.’ I then have to form a handful of crumbs into a hand-squeezed ball whose form recrumbles at fork’s first sight. I of course had some Justin’s peanut butter and thought meh, I’ll just make these cookies with them and hope for the best. We will be making this again! I chilled as stated and cooked them at the mentioned lower temp of 300 degrees for 15 minutes and they turned out amazing. * Percent Daily Values are based on a 2000 calorie diet. Hello Sandy, I honestly haven’t tried that yet to advise. However, here are some great ideas for addons: You’ll want to enjoy the cookies within two days of baking for the best results. Stir the dry ingredients into the sugar butter mixture. Hello Antonina, yes you may use salted butter just omit the salt in the recipe. Good luck and enjoy! 4 Shape the cookies: Shape the dough into 1 1/4 inch balls. Hello Corinne, I haven’t really tried that yet to advise. Read my disclosure policy. Thanks for the recipe! My whole family loved them!! Also, I baked them on 350 for about 9 minutes or so- but watch carefully not too over bake them! Preheat the oven to 350°F. serving count. I lost the criss/cross pattern. Hi Leslie, to bake the fresh dough, 300 degrees F for 15 minutes works, as you said. Hi! More Peanut Butter Cookie Recipes Peanut Butter Spider Cookies Rating: Unrated 28 This is a fun Halloween treat that is easy enough for kids to help create. Bake for 12-15 minutes. Nutrient information is not available for all ingredients. came out great ❤️. I cooked them for 10 minutes, and was tempted to leave them in a few minutes longer, as they felt a bit soft still. I am Valentina, the creator behind the food blog Valentina’s Corner where I share our family’s favorite recipes. I baked them at 350 for 9 minutes. Your comment may need to be approved before it will appear on the site. If yes, what is the good amount to use? (It helps to dip the fork in sugar to keep it from sticking to the dough.). They are as classic as Sugar Cookies and Chocolate Chip Cookies. I’ve brought them to several gatherings and parties, they are definitely a hit. Made these for first time. Use your favorite store-brand peanut butter and a combination of white and brown sugar. Cream butter, peanut butter, and sugars together in a bowl; beat in eggs. For one, cool the dough longer than an hour. Hi Jeff, great question! Remove from the oven and allow cookies to cool 5 minutes then transfer on a wire rack. I’m glad you enjoyed that! Break off cherry tomato sized chunks of dough and place, well spaced apart, on the trays. This tool adjusts ingredient amounts only, not method or nutrition information. Please try again later. Mix in the peanut butter and the egg. This is similar to other recipes I’ve tried, but adds more peanut butter — always a good thing. Chilling makes all the difference to keep them from spreading too much as they cook. We spiffed up this post to make it sparkle! I have a ton of recipes but always online looking! In a separate bowl, add baking powder, baking soda, salt, and flour (sift flour once measured). Flatten each ball with a fork, making a crisscross pattern. Thank you! Don't flatten the cookies down too much unless you want a crunchy cookie. Next time, when you’re finished with the dough, it should have the consistency of play-doh. I made them and they turned out great! When we need cookies in a snap, this is our best go-to recipe - easy, fast and super delicious! Hi natasha I saw in facebook that someone maked the same fudgy brownies I just want to say for you., Hello Natasha Information is not currently available for this nutrient. 2 Chill the dough: Wrap dough in plastic and refrigerate at least 3 hours. After reading some very helpful comments, I made a few minor changes. Used the 300 degree for 15 min version and the texture is amazing. Next time I would omit the salt as my peanut butter was salty enough but they were still incredibly good. also added 1 teaspoon vanilla. Hi Tasha, refrigerate the dough for up to 3 days, and freeze it for up to…3 months? This post may contain affiliate links. They baked beautifully and tasted devine. Sorry, our subscription service is unavailable. Absolutely amazing! Less Flour, More Peanut Butter. $13.99 One of our favorite recipes! Thanks. I added chocolate chips to my batch and they are so good. Please do not use our photos without prior written permission. Hi Malak, you are so welcome. I use gluten free cup for cup baking flour and added an additional 1/4 cup for this recipe. Place the balls about 3-inches apart on the prepared baking sheet. Please add some gluten free (GF) bread, cake and food recipes. First time commenting? My family likes peanut butter cookies to be a little softer/chewier so I increased the flour by 1/4 cup and also added 1/4 cup more peanut butter. To freeze before baking, line a sheet pan with foil and then add the balls of cookie dough. The melting butter and peanut butter doesn't need any help going flat. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Perfection. Thanks for your help! I made them super soft and gooey. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown. Made these about 2 weeks ago and they were great, I took them to the shop I work at and the guys loved them even though they had spread to become sheet cookie (I made them after work and only refrigerated about an hr so I could get some sleep) Is it ok to make the night before and bake the next night? Allrecipes is part of the Meredith Food Group. 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 Recipes in 1936. The cookies are soft and packed with peanut butter flavor. So glad you like these! The cookies are well balanced--crispy edges, chewy centers. There aren't any cute fork imprints, but after your cookie has turned into a manhole cover, you don't see the fork marks anyways. My recommendationns are as follow: Cook for 8 minutes on 350. Add comma separated list of ingredients to include in recipe. Will the end result be different if I mix it by hand with a rubber spatula? Thankyou soo much for writing back Valentina…. I was a little concerned when I took the dough out of the fridge, as it was a bit hard. instead of using sugar with the fork I used cinnamon. After forming the dough into balls, I dipped them in sugar and with sugar side up, gently created a criss-cross pattern on top. Baked cookies can be stored in an airtight container for about 5 days before drying out. This is a fabulous recipe. An electric mixer just makes it a little faster but it can always be done by hand. Save my name, email, and website in this browser for the next time I comment. Would it work to use cashew butter instead of peanut butter? They were absolutely atrocious. Chill the dough before shaping dough balls, AJ. Fantastic Cheri, I’m so glad you like the cookies! I had a question, how long days can you keep the cookie dough in the fridge and freezer? How can I keep cookies from expanding? We grew up flattening them with fingers, so they always looked different than everyone else’s. Good luck and enjoy! Transfer the frozen cookies to an airtight container and freeze for up to 3 months. I love these cookies! This is 2x the amount of my previous recipe AND they have less flour, so you can be sure today’s cookies are dense with flavor! I end up with some really dense batter never blending with the majority of what’s in the bowl, the crumbly little balls. Fish Tacos Recipe with Best Fish Taco Sauce. Take them out anyways, and carefully move them from the hot baking sheet to a cool, flat surface (like plates, not racks!!).