Peanut Butter Cookies Made With Self Rising Flour
- June 22, 2022
Mix together (don't beat) the sugar, peanut butter, and vanilla JUST until blended.Use a fork to flatten each cookie to about 1/2" thick, making a cross-hatch design (dip it into flour or sugar to keep it from sticking). .
3 Ingredient Peanut Butter Cookies
They come out soft, chewy, and slightly crisp with a delicious melt-in-your-mouth texture and rich peanut butter flavor.They're tender, perfectly sweetened, and packed with peanut butter deliciousness in every bite.The ingredients for this recipe are all common pantry staples, so there's a good chance you already have everything you need to make them.The process of making this peanut butter cookies recipe is just as easy as you'd expect - maybe even easier.And since it's so simple, you can easily double or triple this recipe for a bigger group - which is a great idea because these cookies disappear from the plate fast.Next, add the peanut butter and sugar to a bowl and give them a mix with a rubber spatula to combine.Finally, take these dreamy peanut butter cookies out of the oven, pour yourself a glass of milk, and enjoy!You can store the peanut butter cookies in an airtight container at room temperature for up to 5 days.For the refrigerated cookie dough, you can leave it right in the bowl and cover it tightly with plastic wrap.When you're ready to bake, follow the instructions above and add a couple of minutes to the cooking time.By the way, I've got a great gluten free chocolate chip cookie recipe on the blog you should totally checkout next!Try making these peanut butter cookies with your family during the holiday season - they taste even better when you made them with the ones you love! .
Chewy Peanut Butter Cookies – Feast Glorious Feast
I’m not kidding, I’ve eaten roughly eleventy million of these things since I came up with the idea!The reason it took so many tests is because I was determined to make a peanut butter version of my Chewy Ginger and Chocolate Chip Cookies.But because the peanut butter adds extra fat and volume and liquid, the recipe needed some tweaking.The reasons that I wanted to adapt that recipe and method is because I simply love the chewy texture of the finished cookies.I hate creating unnecessary washing up and waiting for cookie dough for 24 hours is way out the realms of my patience.Or for an easier to eat option, warm one cookie for 10 seconds in the microwave and top with a scoop of ice cream and a little sauce!In reality, a few cookies and and a cup of tea or glass of milk is a mini feast in itself.Variety is the spice of my life so I also like to grab a couple of ginger cookies too.Throw in a bag of Popcorn Snack Mix and some Sticky Toffee Cupcakes and you’ll have friends for life.The rest of the saltiness comes from the peanut butter and bicarbonate of soda which can’t be changed.Golden Syrup is a very British product often with no direct equivalent available in other countries.Unusually for many cookies, I’ve used white caster (superfine) sugar for this recipe.Additions are you best option to be flexible here as it has the least chance of affecting the bake, texture and spread of the cookies.For an autumnal twist with notes of treacle and cinnamon, you should try my Chewy Gingerbread Cookies – they’re really delicious.You will need to make a few swaps to create a vegan peanut butter cookie however.Please note that this recipe may contain other allergens not referred to above and any variations suggested have not been tested unless otherwise stated.This recipe uses one mixing bowl or saucepan and doesn’t need any electrical equipment.There are no hard and fast rules so many items can be sensibly substituted to achieve the same results.Whist this peanut butter cookie dough doesn’t need any chilling time, it does sit and wait to be baked fairly well.But if you do need to wait, make sure to roll the dough into balls before leaving it.I do prefer to leave my cookie dough balls to thaw before baking as usual.You can bake from frozen but you will need to reduce the oven temp a little and keep an eye on them.The more you flatten the cookie dough balls on the baking tray, the more they will spread and crispier they will be.Don’t forget to let me know in the comments if you try making this recipe – I want to know what you think and if you made any substitutions, how did it turn out?Hit one of the share buttons to save this page to your Pinterest boards so you can come back and find it at anytime!Make sure you SUBSCRIBE to my newsletter and avoid missing out on any of my newest and bonus content.Plus you’ll receive a copy of my FREE 7 Day International Meal Plan!Also please don’t forget to follow me over on my social media channels over at Facebook, Twitter, Instagram and Pinterest. .
Old Fashioned Peanut Butter Cookies
I’ve tried almost a dozen recipes for homemade peanut butter cookies over the years, but I always come back to this one, because they are the best!These are the classic peanut butter cookies that I grew up with, and I’ve never found one that I like better.I like them best with crunchy peanut butter, but we hardly ever have it because my boys prefer creamy on their PBJ’s.Like most cookies, they pretty much beg for a tall glass of cold milk.Since ovens vary, and smaller cookies bake faster, you have to go by doneness rather than time.I haven’t found a brand of natural peanut butter that works as well in baked goods.FORM: Scoop cookie dough into tablespoon sized balls.Use a fork to press a criss cross pattern on the top of each cookie dough ball.But I usually just opt for plain ole’ simple peanut butter cookies.If you prefer, you can just flatten the cookies slightly with your palm or the bottom of a glass dipped in sugar.After they cool completely, place them in an airtight container and they will last at room temperature for 5-6 days.If you want to freeze them, place them in a heavy duty freezer ziplock bag.To serve them, either let them thaw at room temperature, or heat them in the microwave for a few seconds.Roll dough into balls and place on silicone lined or lightly greased cookie sheets.Let sit on pans for 3-5 minutes, then remove to wire racks to cool.Notes If using crunchy peanut butter, I like to overfill the measuring cup a bit.Recommended Products As an Amazon Associate and member of other affiliate programs, I earn a small amount from your purchase, no cost to you.OXO Good Grips Medium Cookie Scoop Nutrition Information: Yield: 48 Serving Size: 1. .
Peanut Butter Oatmeal Cookie Recipe
Crispy on the outside, chewy on the inside – it’s my idea of perfection and these Peanut Butter Oatmeal Cookies fit the bill.Gobble them up and pass them out in one sitting / or pop them in a zip top bag and store them in the freezer for when your sweet tooth strikes.Peanut Butter Oatmeal Cookies 5 from 8 votes Print Recipe Pin Recipe Prep Time 10 mins Cook Time 12 mins Total Time 22 mins Course Dessert, Snack Cuisine American Ingredients 1/2 cup butter at room temperature.melted chocolate optional Instructions Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.In a large stand mixer, cream together the butter and sugar for 2-3 minutes.Once the cookies are removed from the oven, let them sit on the baking sheet for a few more minutes before transferring them to a cooling rack.Repeat the process with any remaining dough and store the cookies in an air tight container.Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking.