Easy Peanut Butter Cookies Recipe You'll Love
Incredible PEANUT BUTTER COOKIES! Easy Peanut Butter Cookie Recipe
➜ ORDER My New COOKBOOK!
➜ SUBSCRIBE:
➜ STORE:
➜ Blog:
➜ Instagram:
➜ Twitter:
➜ Business inquires: hi@dzunglewis.com
➜ Mailing Address:
P.O. Box 2786
Toluca Lake, CA 91602
Classic Peanut Butter Cookies
1 ½ cup all-purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp kosher salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 cup creamy peanut butter
1 large egg
1 vanilla extract
In a bowl, mix the flour, baking soda, baking powder, and salt. Set aside.
In another bowl, cream the butter and the sugars until fluffy. Add the egg, vanilla extract, and peanut butter. Mix well and then stir in the flour mixture until thoroughly combined.
Scoop onto a baking sheet and use a fork to create little cross hatch in the center of the cookie.
Bake in a preheated oven at 350 for 10-12 minutes until golden brown.
Let it cool for 5 minutes and enjoy!
© 2021 Honeysuckle®
All Rights Reserved.
Sarah's Simple Peanut Butter Cookie Recipe - Everyday Food with Sarah Carey
How long have you been an Everyday Food fan? This week, we're letting you take a peek into the EDF archives by sharing a few of our favorite videos ever. Enjoy these classic clips and get ready for a brand new batch of videos next week!
Sarah Carey bakes peanut butter cookies from crunchy peanut butter and brown sugar.
Subscribe for more easy and delicious recipes:
---------------------------------------------------------------
PREP: 20 MINS TOTAL TIME: 45 MINS
YIELD:Makes 48
INGREDIENTS
1 1/2 cups crunchy peanut butter
1 cup packed light-brown sugar
1/2 cup (1 stick) softened unsalted butter
1 large egg
1 1/2 cups all-purpose flour, (spooned and leveled)
1 teaspoon baking powder
COOK'S NOTE
Store in an airtight container at room temperature up to 1 week.
DIRECTIONS
STEP 1
Preheat oven to 350 degrees. In a medium bowl, whisk together flour and baking powder; set aside.
IN THIS STEP: How to Measure Flour
STEP 2
In a large bowl, beat peanut butter, sugar, and butter until smooth. Beat in egg. Gradually add flour mixture, beating to combine.
STEP 3
Pinch off dough by the tablespoon; roll into balls. Place 2 inches apart on parchment-lined baking sheets. Using a fork, press balls in a crisscross pattern, flattening to a 1/2-inch thickness.
STEP 4
Bake cookies, rotating halfway through, until lightly golden, 18 to 22 minutes. Cool cookies on a wire rack.
---------------------------------------------------------------
Check out the full recipe here:
---------------------------------------------------------------
Want more? Sign up to get my video recipe email, served daily.
Get recipe emails:
Like Everyday Food:
Follow Everyday Food:
Everyday Food Pinterest:
Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Peanut Butter Cookies - Everyday Food with Sarah Carey
! BonusWeek #bonusweek2013
3-Ingredient Peanut Butter Cookies Recipe
Quick and easy 3-ingredient peanut butter cookies. These peanut butter cookies are gluten-free (flourless) and it takes only 25 minutes to make them. Perfect cookie recipe for peanut butter lovers.
Full printable version:
More Peanut Butter Recipes:
Easy Peanut Butter Mousse:
Peanut Butter Stuffed Chocolate Chip Cookies:
No-Bake Chocolate Peanut Butter Oatmeal Bars:
Peanut Butter Cheesecake:
Classic Peanut Butter Cookies
FOLLOW ME:
Instagram:
Facebook:
Website:
My favorite kitchen equipment:
Ingredients:
1 cup (250g) Peanut butter
1 Egg
3/4 cup (150g) Sugar
Directions:
1. Preheat oven to 350F (175C). line a baking tray with a parchment paper.
2. In a large bowl mix peanut butter, sugar and egg.
3. Roll into 16 small balls. place then onto prepared baking sheet. Flatten each ball with a fork, making a crisscross pattern.
4. Bake for 8-10 minutes, until cookies begin to brown. Transfer to a cooling rack and Let cool.
Peanut Butter Oatmeal Cookies with BRIAN!! | Preppy Kitchen
Chewy and soft, these Peanut Butter Oatmeal Cookies come together quickly with pantry staples and no chilling time! Packed with peanut butter flavors and oatmeal, these peanut butter oat cookies are always a delightful snack that is both filling and delicious.
RECIPE:
If you’re a fan of oatmeal and peanut butter, then these peanut butter oatmeal cookies are the perfect cookie for you. They’re tender and chewy on the inside and just the right amount of crispy on the outside. I love how they’re not too sweet and only require pantry staples. They’re so quick and easy that even your kids can help out. Plus, we’re all supposed to have more oatmeal in our daily diet, right?
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Tiktok:
Instagram:
Pinterest:
Website:
Amazon:
Facebook:
How to Make the Best Peanut Butter Cookies | Allrecipes.com
Get the recipe @
See how to make amazing peanut butter cookies that are dense and flavorful. And they are flour-free!
Facebook
Twitter
@Allrecipesvideo
Pinterest
Easy Peanut Butter Blossom Cookies
These ULTRA-easy, melt-in-your-mouth peanut butter blossoms have lots of peanut butter flavor and a big kiss of chocolate right in the middle. Peanut butter and chocolate are a match made in heaven, add cookies into the mix and everything’s coming up roses!
Full Recipe:
These peanut butter cookies are so fun to make and basically foolproof making them a great addition to your cookie rotation. P.S. I hope you have a rotation of cookie recipes you work though, you deserve a treat!Do you think the red one's look like Santa's hats? Christmas cookie time appoaches!
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Facebook:
Instagram:
Pinterest:
Website: