How To make Peanut Butter Cookies with Variations

How to Make Peanut Butter Cookies

Learn how to make classic peanut butter cookies. Quick and easy to prepare and super delicious!

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Ingredients:
Makes 25 cookies
3/4 cup (185g) peanut butter (creamy)
1/2 cup (110g) unsalted butter, soft
1/2 cup (100g) white sugar
1/2 cup (100g) brown sugar
1 egg
2 cups (250g) flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract

Method:
1. Preheat oven to 180C/360F. Line baking sheet with parchment paper.
2. In a large mixing bowl cream together white sugar, brown sugar and butter until fluffy, about 3 minutes. Beat in the egg and vanilla extract, until combined. Mix in the peanut butter until smooth and creamy.
3. In a medium bowl stir flour, baking powder, baking soda and salt.
4. Add the flour mixture to the peanut butter mixture and beat until well combined. Place the batter in the refrigerator for 30 minutes.
5. Roll the batter into 1-inch (2.5 cm) balls. place the cookies on the baking sheet, leave about 2 inches (5 cm) apart. Flatten cookies, using a fork, in a crisscross pattern.
6. Bake the cookies for 10-12 minutes, or until lightly browned around the edges. Let cool 15-20 minutes.

Chocolate Peanut Butter Levain Style Cookies!- The Scran Line

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RECIPE:
225g - 1 cup unsalted butter, softened
315g - 1 1/2 cups granulated sugar
2 large eggs
50g - 1/2 cup Dutch process cocoa powder
225g - 1 1/2 cups all-purpose flour
150g - 1 cup cake flour
3/4 tsp baking soda
1 tsp cornstarch
1/2 tsp salt
600g - 3 cups peanut butter chips

Preheat your oven to 410°F. Line three baking sheets with baking paper. Set aside.

Add the cocoa powder, all-purpose flour, cake flour, baking soda, cornstarch and salt to a small mixing bowl and use a whisk to combine. Set aside.

Add the butter and sugar into a large mixing bowl. Use an electric hand mixer to cream until pale and fluffy. About 3 minutes. Add the eggs one at a time and mix each time until well combined. You’ll want to scrape down the bowl before you add each egg. Add the dry ingredients and use a wooden spoon or spatula to mix everything until a dough forms and no dry ingredients are showing. Add the peanut butter chips and mix until evenly distributed in the dough.

Use a large ice cream scoop (holds 3 tbsp) to double scoop balls of dough. So all up the dough balls will be 6tbsp in size. You don’t want to shape these into balls, leave them a rough ball shape but flatten slightly before baking. Add 4 cookies on each tray before baking. Bake for 7 minutes. Cookies will be very fudgy and soft when they come out of the oven. Let them cool completely on the tray before serving.

Notes
Cookies can be stored in an airtight container for up to three days.

Chapters:
0:00 3 easy ways to help grow this channel!
1:31 Intro to Levain Cookies!
1:58 Let's make cookies!
4:26 How to scoop cookies!
5:23 Time for a taste test!
6:21 Don't forget to subscribe!

Reese’s Peanut Butter Chip cookie recipe - make peanut butter cookies from scratch!

These chewy and delicious easy Reese's peanut butter cookies are loaded with delicious Reese’s peanut butter chips, they truly are the best peanut butter cookies! Unlike most peanut butter cookies these cookies have a chewy texture, they are not hard or cakey like most peanut butter cookies! The combination of butter and peanut butter plus the addition of corn starch gives these peanut butter chip cookies the perfect soft peanut butter cookies texture. The addition of Reese's peanut butter chips makes these peanut butter chip cookies extra tasty!

Peanut Butter Chip Cookie Recipe:

Ingredients:
1 Cup all purpose flour
1/4 Teaspoon sea salt
1/2 Teaspoon baking soda
1/2 Tablespoon corn starch
1/2 Cup butter (melted and cooled)
1/2 Cup peanut butter
1/2 Cup packed brown sugar
1/3 C White granulated sugar
1 Large egg (Room temperature)
1 C Reese's peanut butter chips + 1/4 cup for the tops

Directions:
Preheat your oven to 350F/175C. Line 2 cookie sheets with parchment paper (optional). In a medium bowl combine flour, salt, baking soda and corn starch, Whisk until combined. In the bowl of a stand mixer, or in a large bowl if using a hand mixer combine butter, peanut butter and both sugars. Mix on medium low for around 2 minutes until it is well combined. Add in the egg and continue mixing until well incorporated. Add in the dry mixture and mix on low until the dough comes together. Add in 1 cup of the peanut butter chips and mix with a spatula. Use a 1.5 Tablespoon cookie scoop (or 2 spoons) to scoop out balls of cookie dough and place them on the prepared pans, ensuring that you leave room for spreading. Place the remaining peanut butter chips on top. Bake for 8 - 10 Minutes, or until the bottoms are just golden brown. Allow to cool on the pan for a few minutes before moving to a wire rack to finish cooling completely. This recipe makes 18 cookies and they will keep at room temperature for 3 days (but I promise they won't last that long). These can also be portioned into dough balls and frozen for up to 2 months. Just allow the dough to come to room temperature before baking!

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Classic Peanut Butter Cookies Recipe

Learn how to make a Classic Peanut Butter Cookies Recipe! - Visit for the ingredients, more recipe information, and over 650 additional original video recipes! I hope you enjoy this Classic Peanut Butter Cookie!

Soft and Thick Peanut Butter Cookies | Sally's Baking Recipes

These soft, thick, melt-in-your-mouth peanut butter cookies may be the only peanut butter cookie recipe you ever use again. You need just 9 ingredients, and the dough can be adapted in many ways to make different variations.

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BAKING SCIENCE ????‍????????how does different temperatures of butter effect your cookies?