Easy Delicious Peanut Butter Cookies
You’ll love these ULTRA-easy peanut butter cookies. They’re full of peanut butter flavor and have the perfect balance of salty and sweet with a wonderfully soft, melt-in-your-mouth texture. This cookie is a classic for a reason!
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Peanut Butter Cookies but you need a spoon (worst rated recipe)
Making the worst rated peanut butter cookies recipe from yummly. These peanut butter cookies we're only 4 ingredients but failed to become a cookie. This is probably one of the worst recipe fails we've seen.
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Chocolate Peanut Butter Cookies
These delightfully golden-colored sweet crunchy peanut butter cookies is made by baking a mixture of sugar, peanut butter, egg, baking soda and chocolate chunks.With just 5 ingredients that are readily available at home who can’t not try this Peanut Butter cookies recipe? Follow our video recipe that shows step by step instructions to make peanut butter cookies in most simple way
Written recipes at
Ingredients
1 cup brown sugar
1 cup peanut butter
1 large egg
1 teaspoon baking soda
½ cup chocolate chunks
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Irresistible Peanut Butter Chocolate Chip Cookies
My peanut butter chocolate chip cookies pair a buttery, chewy cookie base with crunchy peanuts and chocolate chips. Just 30 minutes to chill!
Recipe:
Ingredients
1 cup unsalted butter, melted and then cooled until no longer warm to the touch (226g)
1 cup granulated sugar (200g)
1 cup light brown sugar, firmly packed (200g)
1 cup creamy peanut butter (264g) (see note)
3 Tablespoons honey
2 large eggs, room temperature preferred
1 teaspoon vanilla extract
3 ¼ cups all-purpose flour (410g)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 ½ cup milk chocolate chips (255g)
1 heaping cup dry-roasted peanuts, coarsely chopped (140g)
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Instructions
00:00 Introduction
00:21 Combine melted, cooled butter, both sugars, and peanut butter in a large mixing bowl and stir well.
01:13 Add honey, eggs, and vanilla extract and stir well until batter is cohesive.
02:00 In a separate, medium-sized mixing bowl, whisk together flour, baking powder, baking soda, and salt.
02:45 Gradually stir dry ingredients into wet until thoroughly combined.
03:47 Add chocolate chips and peanuts and stir well.
04:27 Cover bowl with plastic wrap and chill in the refrigerator for at least 30 minutes and up to 5 days.
04:45 Once dough is nearly ready to bake, preheat oven to 350F (175C) and line several baking sheets with parchment paper.
04:53 Remove dough from fridge and scoop into about 2 Tablespoon-sized balls. To make cookies more uniform and round, roll them between your palms into a smooth ball before placing on baking sheet. Space cookies at least 2” apart.
05:42 Transfer baking sheet to center rack of 350F (175C) oven and bake for 11-12 minutes. Cookies may appear slightly underdone in the centers, this is fine. Allow cookies to cool completely on baking sheet before removing and enjoying.
Notes
Peanut butter
May substitute crunchy peanut butter. For best results, avoid “natural” peanut butter where the oil separates out on top, as this can give the cookies a poor texture.
Storing
The cookie dough becomes quite firm when stored longer than several hours and will need to sit at room temperature until softened enough to scoop and roll.
After baking and cooling, store cookies in an airtight container for up to one week.
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Ridiculously Big, Thick Peanut Butter Chocolate Chunk Cookies
These are the biggest, fattest peanut butter chocolate chunk cookies you'll ever make! My recipe is simple and loaded with chunks of semisweet chocolate in every bite.
Recipe:
Ingredients
1 cup unsalted butter, softened (226g)
1 cup creamy peanut butter (260g)
1 cup light brown sugar, firmly packed (200g)
½ cup granulated sugar (100g)
1 egg + 1 large egg yolk
1 teaspoon vanilla extract
3 cups all-purpose flour (375g)
1 Tablespoon cornstarch
½ teaspoon baking soda
¾ teaspoon salt
8 oz chocolate bars, coarsely chopped (226g)
Sea salt for sprinkling on top, optional
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Instructions
00:00 Introduction
00:28 Combine butter, peanut butter, and sugars in a large mixing bowl and use an electric mixer to beat until light and fluffy.
01:36 Add egg, egg yolk, and vanilla extract and stir until combined.
02:17 In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt.
02:49 With mixer on low-speed, gradually stir dry ingredients into wet until completely combined (be sure to scrape the sides and bottom of the bowl and no dry spots should be remaining).
03:28 Add chopped chocolate and use a spatula to stir into the cookie dough until well-incorporated.
05:10 Cover bowl with plastic wrap and refrigerate for 30 minutes. While dough chills, preheat oven to 350F (175C) and line baking sheets with parchment paper.
05:20 Once dough is chilled, remove from refrigerator and scoop into large 2 ½ 0 Tablespoon-sized balls and roll between your palms to make a smooth ball.
06:03 Place on parchment-lined baking sheets, spacing cookies at least 2” apart.
06:15 Transfer to 350F (175C) oven and bake for 13-15 minutes (edges may be just beginning to turn light golden brown). Allow cookies to cool completely on baking sheet before removing and enjoying.
Notes
Peanut Butter
You could use crunchy or creamy peanut butter. I recommend using classic peanut butter and not the “natural” sort that separates, as the cookies won’t turn out as shown with natural peanut butter.
Chocolate
I like to use semisweet chocolate bars but you can use milk chocolate or your favorite type of chocolate instead.
Storing
Cookie dough may be prepared in advance and refrigerated (tightly covered) for up to 5 days. Baked cookies will keep in an airtight container at room temperature for up to one week.
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4 Ingredients Chocolate Peanut Butter Cookies
4- Ingredients Chocolate Peanut Butter Cookies
4 Ingredients chocolate peanut butter cookies are so easy to make and require only 4 Ingredients.
4 Ingredients peanut butter cookies are glutten-free and it only take 25 minute to make them.. give it a try you will love it.
2 Ingredients peanut butter cookies without egg
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