Peanut Butter Cookies Preppy Kitchen
Butter Cookies

Peanut Butter Cookies Preppy Kitchen

  • July 6, 2022

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.Adding peanut butter to cookies creates an amazing soft consistency with a very delicate, velvety crumb.If you’re using a natural peanut butter make sure to give it a VERY good mix before adding.Sift flour and baking powder together into a large bowl then whisk to combine.Roll the cookie dough into one inch balls and place on baking sheet lined with parchment paper.If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.The cookies will be VERY soft just out of the oven so let them rest for a while on the baking sheets before transferring to a wire rack; when cooled they will be firm enough to handle and quite delicious.Peanut butter cookies are denser than most and will not spread out in the oven very much and would not bake evenly if the fork marks were not there to flatten them out and really press them down.There’s no need to use a sweetened peanut butter but if that’s what you have on hand it will work just fine, you make want to decrease the sugar by 2 tablespoons though.If you’re using a natural peanut butter without stabilizers make sure to mix really well after opening the jar.Any brand that you enjoy the taste of plain will be a great for this peanut butter cookie recipe!If you’ve tried this easy peanut butter cookies recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you! .

Peanut Butter Blossoms

Peanut Butter Blossoms

Peanut Butter Blossoms

Peanut butter and chocolate are a match made in heaven, add cookies into the mix and everything’s coming up roses!I hope you have a rotation of christmas cookie recipes you work though, you deserve a treat!You can cover and chill if you’re making the dough in advance but the cookies can be rolled and baked immediately.Bake at 375F for about 7 minutes then remove and place your kiss in the middle of each cookie, pressing gently.If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.Rolling in sugar is optional but it gives an extra crunch and bit of sparkle which is nice.You can make and chill the dough a few days in advance but allow it to warm up a bit before rolling as it will be quite firm.You’ll see the cookies puff up, small cracks will form and the bottom will just start turning brown.Part of it depends on the size of your cookie but don’t worry, you can add them in a bit early or late!These peanut butter blossoms are perfect for holiday cookie platters ESPECIALLY when you roll them in colored sanding sugars.You can find these in the baking aisle of most grocery stores, buy them online, OR make your own.If you’ve tried this Peanut Butter Blossoms Recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you! .

Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

These decadent peanut butter chocolate chip cookies have a tender texture and SO MUCH peanut butter flavor, which is nicely complemented by lots of chocolate and giant flakes of sea salt to balance the whole thing out.This soft and chewy peanut butter chocolate chip cookie recipe makes a BIG batch of cookies but you’ll find they disappear very quickly so don’t think you’ll be able to squirrel away that much extra dough to freeze and bake later!Preheat the oven to 350 degrees, then start off by sifting the flour and baking soda into a bowl.You can now add the vanilla and salt in at this point then continue running your mixer reducing the speed to low.Adding or subtracting a few tablespoons of peanut butter actually makes a noticeable difference in this recipe.I recommend using 370g for a cookie with TONS of peanut butter flavor and an ultra tender texture.You can use smooth or crunchy peanut butter in this recipe but make sure you’re either using a stabilized spread like Jiffy.If you like a chewier soft cookie then under-bake them (approximately 10 minutes) so the edge is just turning color.If you’ve tried these chocolate peanut butter cookies then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! .

Peanut Butter Oatmeal Cookies

Peanut Butter Oatmeal Cookies

Peanut Butter Oatmeal Cookies

Chewy and soft, these Peanut Butter Oatmeal Cookies come together quickly with pantry staples and no chilling time!Make sure the butter is soft enough so when you press into it, your finger leaves a dent.Beat in the eggs and vanilla on medium speed until well combined, stopping to scrape down the bowl as needed.Add the flour, baking soda, and salt, mixing just until almost combined with the mixer on low.Let cookies cool on the pan for 5 minutes before transferring to a wire rack.If your brown sugar has hardened, don’t worry, it’s an easy fix!Don’t overbake the peanut butter oat cookies, as they’ll continue to bake as they cool.Room temperature egg will mix more evenly into the creamed butter.Place your egg into a bowl of warm water for a couple of minutes.Doing so will quickly bring it to room temperature if you have forgotten to take it out of your fridge ahead of time.Measure your flour correctly to avoid dry and dense cookies.If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.Store any leftovers oat cookies in an airtight container for up to 5 days at room temperature.To freeze, use the cookie scoop, portion out the raw dough on a lined sheet pan in a single layer. .

Oatmeal Cookies

Oatmeal Cookies

Oatmeal Cookies

These delicious oatmeal cookies have a touch of cinnamon and JUST the right combination of crisp on the outside, yet soft and chewy on the inside amazingness.Those ones were doughy and full of preservatives but homemade oatmeal cookies are actually AMAZING and such a crowd pleaser.Try my chewy oatmeal chocolate chip cookie recipe if you are craving something extra.If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.Your cookies are done when the edges start to brown , The centers will not be raw but they aren’t fully set either.If you forgot to leave your butter out on the counter for a few hours don’t worry!If you’ve baking up a small batch of cookies and want to save dough for later use wrap well with no air pockets and it will keep for up to a week in the refrigerator and 2 months in the freezer.Frozen dough needs to warm up a bit so transfer to the fridge for a few hours to overnight before scooping.Just fold the oats, and nuts if you’re using them, by hand with a spatula or wooden spoon at the end..Combine the butter and sugars in the bowl of your stand mixer and beat together until well mixed.Scrape the bowl down one final time and fold the oats in to make sure they’re evenly distributed.Use a small ice cream scooper and place the cookies on a baking sheet lined with a silpat or parchment paper.If you’ve tried this oatmeal cookie recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you! .

Butter Cookies

Butter Cookies

Butter Cookies

These holiday staples are delicious any time of the year and the best part is the dough can be made months ahead and baked of for an amazing on demand treat!They’re light and not too sweet so I can eat them en mass and still have a skip in my step.If you forgot to leave your butter out on the counter for a few hours don’t worry!Add the room temperature butter to the bowl of your stand mixer.Cream the butter and sugar together until lighter in color and fluffy in consistency.Cut into slices and bake until just turning golden at edge.If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.Sanding sugar gives a nice crunch to the edge but it’s totally optional.Just form the dough into a disk, wrap and chill then roll out to 1/4 inch, cut and bake.A butter made from the milk of cows allowed to graze on grass will in my opinion have a nicer more buttery taste but use any brand you love.The cookies spread less as the fats are hardened and take longer to melt in the oven.If you’ve tried this butter cookie recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you! .

Sugar Cookie Recipe

Sugar Cookie Recipe

Sugar Cookie Recipe

These easy no-spread sugar cookies are great for cutouts and decorating with icing, they're perfectly sweet, and totally delicious.Unlike other sugar cookies that become a gloopy mess at room temperature this dough is easy to work with and needs minimal chilling.Sift the flour, corn starch, and salt in a large bowl.In your standing mixer fitted with a paddle attachment, cream the butter and sugar together.Pour in the flour mixture and mix until everything is well incorporated, making sure to scrape the bowl down.Put the dough in a plastic bag, flatten it together, then chill it in the refrigerator so it firms up.If your butter isn’t room temp just cut the sticks into a few slices and microwave on 50% power in 5 second bursts.If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and then use a knife to level it off.If you have a glob or two of butter that doesn’t get mixed with the flour then it will loose shape and melt when baked.You’ll notice it handles better at room temperature than other cookie doughs and really stays together instead of getting stuck to your fingers or the work surface.For a recipe like this the chill time is only there to let you handle the dough without marring the surface of the cookies.Recipes without cornstarch may need hours of chill time for the dough to fully set up.Various brands of butter add different amounts of salt to their product.Using unsalted butter helps to control the amount of salt in a recipe and give people a uniform result no matter where they live.If you’ve tried this sugar cookie recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you! .

Monster Cookies

Monster Cookies

Monster Cookies

These delicious monster cookies are packed with peanut butter, oats, M&M's, and chocolate chips.These soft and chewy monster cookies have BIG notes of peanut butter and chocolate and some added texture from old fashioned oats.For an added bit of monster fun try popping some candy eyes on top of the cookies just after baking.Add the white and brown sugars then beat until lighter in color and fluffy.You’ll be mixing a bit more in the next step so don’t worry about a few patches of dry ingredients here or there.Scrape that bowl down one last time, I often find a little bit at the very bottom that’s not fully mixed.Press in a few candy-covered chocolates and chips onto the surface and then bake for 10-15 minutes or until the edge is set and JUST turning golden and the middle has puffed up.If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.Chilling the dough is an important step, it prevents the cookies from spreading out and lets the flavors come together a bit more too.You can bake a partial batch then place the remaining dough in a freezer bag and keep it for months.Monster cookies were invented in 1971 by Dick Wesley – a University of Michigan photographer and Cub Scout Leader.If you’ve tried this monster cookies recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you! .

Birds Nest Cookies

Birds Nest Cookies

Birds Nest Cookies

These Birds Nest Cookies are the cutest little Easter treats the whole family can make together.These no-bake cookies are made with chocolate chips, butterscotch chips, peanut butter, and chow mein noodles before being topped with little colorful candy eggs!These festive birds nest cookies are a delightful kid-friendly treat that only requires 5 ingredients to make!These no-bake cookies are the perfect balance between sweet, salty, and savory and even double as an edible holiday decor!Their shapes make for the perfect “branches” for the nests, and the saltiness balances out the chocolate flavors.Place 3 candy eggs in the center of each mound, so it looks like a bird’s nest.Let the birds nest cookies stand until fully set, about 3 hours.If you cannot find mini chocolate eggs, try jelly beans, M&M’s, or even peeps!If you cannot find chow mein noodles, try using chopped pretzels in their place.Store any leftover cookies in an airtight container for up to 1 week in the fridge. .

Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

These DELICIOUS oatmeal chocolate chip cookies are so easy to make and basically irresistible!They make wonderful presents and store well for a perfect anytime treat.Combine the butter and sugars in the bowl of your stand mixer and beat together until well mixed.It never hurts to add a few chocolate chips on top of the cookie dough balls.If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.You could also serve with vanilla ice cream or sprinkle them with sea salt.You might want to only bake up a partial batch of oatmeal cookies and save some dough for later.Wrap the dough well with no air pockets and it will keep for up to a week in the refrigerator and 2 months in the freezer.Frozen dough needs to warm up a bit so transfer to the fridge for a few hours to overnight before scooping.Properly stored in an airtight container these oatmeal chocolate chip cookies will keep for up to two weeks.If you’ve tried this oatmeal chocolate chip cookie recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you! .

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