Best 7 Everybody Loves Em Peanut Butter Cookies Recipes

WORLD'S BEST EASY PEANUT BUTTER COOKIES

Steps:

• Place ingredients in a bowl and mix to combine. It will be soft, too soft for scooping. Refrigerate for 10 minutes.
• Meanwhile, preheat oven to 180C / 350F (standard) or 160C/320F (fan / convection).
• Line 2 trays with parchment paper.
• Place 1 tbsp scoops of the dough onto the trays (I use a cookie scoop) 5cm/2" apart.
• Dip a large fork in a bowl of hot tap water (stops fork sticking to dough). Press down on the dough, then press 90 degrees the other way (watch video) so the cookie is 1 cm / 2/5" thick. Re-dip fork in water as required.
• Put both trays in the oven and bake for 10 minutes, swapping the trays halfway through, or until light golden on the surface and golden on the edges. (Or longer if you want crisper cookies)
• Leave to cool on the tray. Store in an airtight container for up to 4 - 5 days.

CLASSIC PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper.
• With an electric hand mixer, cream together the butter, granulated sugar, and brown sugar. Add the peanut butter and egg and mix until combined.
• In a separate bowl, add baking powder, baking soda, salt, and flour (sift flour once measured). Add to the peanut butter mixture, mix until combined.
• Form dough into 1" balls. Place the balls about 3-inches apart on the prepared baking sheet. Flatten in a crisscross pattern using a fork.
• Bake 8-9 minutes until cookies just start to turn golden at the base. Remove from the oven and allow cookies to cool 5 minutes then transfer on a wire rack.

EASIEST EVER PB COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment or a silicone mat.
• With an electric mixer, beat together the peanut butter, brown sugar and egg until well combined. Stir in the chocolate chips with a wooden spoon.
• Lightly wet your hands and form the mixture into 12 balls. Place the balls about 1 inch apart on the baking sheet. Lightly wet the tines of a fork and press a criss-cross pattern into the top of each cookie. Lightly sprinkle them with flaky sea salt.
• Bake until just starting to brown, 12 to 15 minutes. Let sit for 5 minutes on the baking sheet, then remove to a rack to cool completely before eating.

EVERYTHING COOKIES

Steps:

• Preheat the oven to 375 degrees F.
• Cream the butter and sugars. Add the vanilla and eggs. Next, add the flour, baking soda and salt. Add in the granola and oatmeal. Fold in the apricots, cherries, pecans and raisins.
• With a cookie scoop or two spoons, drop onto cookie sheets and bake for 12 to 14 minutes. Cool on a rack. Eat, and feel unguilty because there's no chocolate in this cookie.

PEANUT BUTTER COOKIES

Steps:

• Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.
• Heat oven to 375°F.
• Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.
• Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.

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.

SUPER-EASY PEANUT BUTTER COOKIES

Steps:

• Heat oven to 325 degrees F.
• Mix all ingredients with large spoon until well blended.
• Roll into 24 balls; place, 4 inches apart, on baking sheets. Flatten with fork.
• Bake 20 min. or until lightly browned. (Do not overbake.)
• Cool 5 min. on baking sheets; transfer to wire racks. Cool completely.