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Top Rated Peanut Butter Cookie Recipes
I have to admit that baking is not my forte. I used to love baking in high school and would always be popping this or that in the oven, but I fell of that bandwagon once college hit and have stayed off ever since.So, when I decided to tackle these cookies, I knew that I had to study up on what I was getting myself into because I was a little rusty.It might surprise many people to know that I was actually pre-med in college and worked in a hospital lab for a year (I know — big career switch). But that's to say that I am no stranger to exacting measurements and understanding the necessity for precision. You see, baking is much like science, much more than cooking is, and it's all about creating a balance when it comes to cookies.What is that exactly? Well, I followed Michael Ruhlman's advice of having a 1:2:3 ratio for sugar to fat to flour, and, as he advises, then you can play around with whatever else you want from there. It's also a good idea to have a leavener like whipped egg whites, baking soda, or baking powder.So that's what I did for these chocolate peanut butter cookies. Plus follow these tips for making the perfect cookie. Enjoy!Click here to see more easy cookie recipes.
This is a twist on the classic peanut butter cookie! Crunchy outside, creamy inside, with just a hint of cinnamon.This recipe was the grand prize winner of the Pillsbury Bake-Off Contest in 2008.Recipe courtesy of Pillsbury.Every other winning recipe from the Pillsbury Bake-Off.
There are two reasons to love these oversized treats; a slightly spicy, chocolaty cookie on the inside, and a sugar-crusted peanut butter cookie on the outside. If you don’t have the savory peanut butter called for in this recipe, try adding a few pinches of dried ground spices to the filling; cumin, turmeric, cayenne, and garlic powder work well.Click here for more of our best cookie recipes.
If peanut butter cookies are your favorite, then why not put some chocolate between them and call it a sandwich?Courtesy of Krusteaz
This recipe deconstructs the popular candy bar, Baby Ruth, and transforms it into a delicious sweet treat that the family will love. Vanilla ice cream stuck in between two peanut butter cookies with pieces of Baby Ruth around the edge.Recipe courtesy of Ferrero USA
If you love peanut butter and banana, this recipe is for you. The key to the consistency is chia seeds. They thicken into a pudding that's to die for.This recipe was contributed by Just.
To say I love peanut butter is an understatement. Then combine the creamy, nutty goodness with melted chocolate, and it's like heaven on Earth.There are so many peanut butter cookies out there — some crispy, others chewy, and yet more rich and dense. These easy cookies are gluten-free, as there is no flour, as well as dairy-free. Better yet, they don't require any mixing equipment. Whip them up, bake them off, and then you have a light and airy treat in a matter of minutes.Click here to see more easy cookie recipes.
Best 5 Peanut Butter Cookie Recipes
Photo by: Lisa Shin ©Lisa Shin Photography, Inc.
Lisa Shin , Lisa Shin Photography, Inc.
When it comes to stocking the cookie jar, chocolate chippers and frosted sugar cut-outs are go-to favorites, but just like those indulgent treats, peanut butter cookies are also timeless standbys that both kids and grownups enjoy. Soft and chewy, most peanut butter cookies require just minutes in the oven, so they're ideal bites for last-minute entertaining or when you simply need to satisfy a sudden sweet-tooth craving. Check out Food Network's top-five recipes for easy-to-make peanut butter cookies below to find a mix of classic and dressed-up desserts alike.
Food Network Magazine takes peanut butter cookie dough to the next level by incorporating honey-roasted peanuts and a pinch of chipotle powder, plus crumbled crispy bacon and rendered bacon drippings to create the ultimate sweet and savory bites.
PEANUT BUTTER BLOSSOMSNancy FullerFood NetworkFlour, Baking Soda, Fine Salt, Peanut Butter, Butter, Vegetable Shortening, Light Brown Sugar,Eggs, Vanilla Extract, Peanut Butter Chips, Jelly, Chocolate Kisses,PEANUT BUTTER BLOSSOMS Nancy Fuller Food Network Flour, Baking Soda, Fine Salt, Peanut Butter, Butter, Vegetable Shortening, Light Brown Sugar, Eggs, Vanilla Extract, Peanut Butter Chips, Jelly, Chocolate Kisses
Photo by: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved
Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved
For an extra-special touch of decadence, add a Hershey's Kiss to each cookie (make an indent with a spoon) just after they're removed from the oven. Try to work quickly so the chocolates can gently mold to the center while they cookies are still hot.
Skip the sliced bread and enjoy Giada's sweeter take on the PB&J sandwich: two-bite cookies laced with creamy peanut butter and filled with a spoonful of bright blackberry jam once cooled.
10 Peanut Butter Cookie Recipes That Are Sure to Delight
Homey, familiar peanut butter cookies are a classic American snack or dessert&mdashbut there's a world of options out there beyond the well-known round bites marked with their signature criss-crossed fork marks (which we'd gladly munch on any day!). The recipes in this collection range from cookies to bars, with some hewing closely to tradition and others riffing in inventive new directions.
Some of these recipes call for crunchy peanut butter while others are made with the creamy version, but all of them hit the perfect balance of sweet and salty. Peanut butter's best friend, jelly, makes an appearance, as do dried cherries, which lend a tart edge and a pleasantly chewy texture. Of course, there's plenty of chocolate here, too, from Peanut Butter Chocolate Chunk Cookies to No-Bake Chocolate-Peanut Butter Cup Bars (a homemade take on the packaged favorite) to the cookies adorned with a chocolate kiss you often spy on holiday dessert trays.
If we're going to call out only one over-the-top recipe, though, it'd have to be our No-Bake Chocolate and Peanut Butter Oatmeal Bars. Easy (no oven needed) and delicious, the recipe starts with ground chocolate wafer cookies, oats, and confectioners sugar. Add butter and peanut butter, and that's the first layer of these decadent bars. Let that chill, then pour melted chocolate over the top. When it's set, drizzle with a bit of peanut butter and a touch more chocolate, then cut into bars. Even the smallest bite is guaranteed to satisfy a peanut butter craving.
Preheat oven to 350°. Toast peanuts on a rimmed baking sheet until browned and fragrant, 6–8 minutes. Let cool, then coarsely chop.
Meanwhile, cook butter in a medium skillet over medium heat, swirling pan often, until butter foams, then browns, 4–6 minutes. Transfer brown butter with solids to a medium bowl chill, stirring every 5 minutes, until cooled and beginning to solidify, about 15 minutes.
Whisk flour, kosher salt, baking powder, and baking soda in another medium bowl. Using an electric mixer on high speed, beat egg, egg yolk, granulated sugar, brown sugar, and ¼ cup water in a large bowl until mixture is light and falls back on itself in a slowly dissolving ribbon, about 2 minutes.
Reduce mixer speed to low and gradually add dry ingredients, then increase speed to high and beat 1 minute to develop gluten and hydrate flour. Add peanut butter, toasted peanuts, and brown butter and mix on low speed, scraping down sides of bowl as needed, until fully incorporated, about 30 seconds. Let dough rest at room temperature until slightly firmed up, about 10 minutes.
Portion dough into 20 balls (about 2 heaping Tbsp. each) and transfer to 2 parchment-lined rimmed baking sheets. Using a fork dipped in cold water, flatten cookies to ½" thick, making a crosshatch pattern on the top of each. Chill, covered, 1 hour.
Arrange racks in upper and lower thirds of oven place a dry, medium skillet on the bottom rack, then increase oven temperature to 375°.
Sprinkle cookies with demerara sugar and sea salt. Working quickly, transfer 1 sheet of cookies to upper rack, then carefully pour 1 cup water into hot skillet water will bubble and sizzle violently. Bake cookies until browned and edges are crisp, 12–15 minutes. Let cool slightly on baking sheet, then transfer to a wire rack and cool completely. Repeat with second sheet.
Do Ahead: Cookie dough can be shaped and frozen 1 month ahead. Freeze in an airtight container. Let rest at room temperature 1 hour before baking.
How would you rate BA's Best Peanut Butter Cookies?
If your cookie dough was too wet, you used the wrong peanut butter. The specific type he calls for in the recipe is very, very thick, not really liquid at all. Don't low-star a recipe because you did it wrong.
Delicious cookie. I did not have demerara sugar or sea salt to put on the top. I did not use a skillet with hot water when baking. Baked one batch at 375 for 12 minutes and one batch for 350 for 15 minutes. I preferred the batch baked at 350. One of the best peanut butter cookies I have made. And really rather easy using a stand mixer.
I'm an amateur home cook. I followed the recipe closely, and ended up with possibly my favorite all-time peanut butter cookies. BA did a fine job with this, this needs better reviews. I had concerns along the way similar to the critical reviews, but I didn't get discouraged. No idea why some didn't get mad good cookies. If you're not sure, here's what I think from making it twice, from my amateur experience: - They don't puff up like other recipes these are toasted outside and soft inside. - I did half natural half skippy, both times worked good. - Twice-roasted peanuts and sea salt are worth it. - It's not a fast recipe. Take your time to do it right. It's complicated (but not hard). - I refrigerated the dough before and between every batch. Doughballs were only wet at room temperature.
These cookies were not chewy or crunchy as promised and how could they be with an entire 16-ounce jar of peanut butter in them. These were the crumbliest, softest cookies I've ever made or eaten. Second problem is the double roasted peanuts which were unpleasant to put it mildly. I learned that I only need my peanuts roasted once thanks to this recipe. Now I'll never have to wonder about that. Fortunately I tasted them before putting them in the dough and ended up using regular single-roasted peanuts. The pan in the oven with the water is just a whole other layer of extra that isn't worth the effort. We didn't bake all the dough in the first batch, but saved some for later in the fridge and the 2nd time we baked we didn't do the pan with the water and I really couldn't tell the difference. This recipe is a waste of a good jar of peanut butter. BA can do better.
The recipe is miles better than most PB cookie recipes, but I feel like it should be updated as a few elements seem a little outdated. First, I would have loved weight measurements for this cookie. The brown butter piece of this cookie really struggles for a presence after baking. I doubt the profile of this cookie and the same one with plain melted butter would be distinguishable.
A peanutty hug during this isolation! They are delicious and packed full of peanut flavour. So many levels above the traditional “simple” PB cookie recipe. My new favourite recipe for when I have a little more time. While I did find the dough to be too warm after mixing and the suggested 10 minutes of rest it was much better to handle it and form after an hour in the fridge. Definitely recommend a fridge rest for those having a “runny batter”. Rick’s sweet tooth shows a little you could lower the sugar, but the flaky salt and deeply double-roasted peanuts balance it so well that I might just have to indulge!
While these cookies tasted good, the batter was very wet and the cookies expanded to become quite flat on the pan during cooking. I followed the recipe closely, but used regular (not natural) peanut butter because that's what I had. Maybe it was too soft in comparison to natural to hold the cookies together? Who knows.
These took a bit longer to make, but were delicious!! The cookies had more depth of flavour than my usual pb recipe. Given that I'm stuck at home bc of the C. Virus, I swapped out chocolate chips for the chopped peanuts bc that's what I had on hand. It also let me use up the natural peanut butter that my son won't otherwise eat! Didn't get the crunch, but got the joy of chocolate instead. The dough seemed a bit wetter, but not in a bad way. Just different than a typical peanut butter dough.
One of the best biscuits I've ever made. I made about 40 biscuits with the ingredients listed and my (usually very restrained) family ate all of them in 2 days. Honestly, I've debated stocking up on peanut butter just so I can make this whenever I want, because they were that amazing. Things to note: when whipping the wet ingredients they didn't reach the consistency they were supposed to, but it didn't seem to affect the end result. I got impatient and skipped the skillet of water, but they ended up suitably crispy whilst still chewy and moist. Also, If you don't have a sweet tooth, I cut out a 1/4 cup of sugar and it really helped.
As others have said, I have really no clue why these are receiving one-star reviews. Maybe they missed something or found it too tedious, but these came out phenomenal! They were a bit of work but were some of the best peanut butter cookies I have had. The chunks of peanut were such an amazing idea, really took it up a notch. The only thing I would say is that I do not think the brown butter was worth it here. I love brown butter in recipes, but the flavor does not come through against the peanut as much as I would like. That being said, they were very good and if you follow the recipe, they are bound to impress. A definite five stars from me. If you are willing to give a little bit of effort, these are worth it!
The low star reviews are likely from people who missed something. These cookies are a bit of a task to make, but they are absolutely the best peanut butter cookies I have ever had. Fantastic recipe, Rick. You do cookies the way no one else does.
I suspect there were some transcription errors on this recipe. The recipe called for whipping most of the wet ingredients. I let the stand mixer whale on that batter for a good 10 minutes, and did not meet the consistency they proposed. That didn't occur until I added the dry ingredients. Once I added more than half the peanut butter, the batter started to split and pull away from the edges. Iɽ suggest trying to half the peanut butter. 16. oz is way too much. Cookies bottoms were burned when they came out (I only left them for the minimum time, rotated them in the oven, all with the fancy-pantsy pan of water). They weren't very sweet or tasty at all, just crumbled to dust in the mouth. Got nothing I wanted out of a peanut butter cookie out of this. Also, a recommendation from the family recipe: add a bit of cinnamon, maybe a hint of Maple flavoring. Just enough to give it a bit more depth. Try again, BA! Your other cookies have worked perfectly for me!
Cookies are DELICIOUS! I cut a bit less than half the sugar and found the optimal cooking time for them to be chewy is between 6-7 mins!
I've used this recipe twice now and doesn't fail. Browning the butter is easy and can do ahead of time. I use the double roasted peanuts chopped, my friends and family loved them! I drizzled a chocolate ganache on one half of cookie, was a nice addition. Also used chocolate sugar to top some of the others. I baked at 350° for roughly 10 minutes, without the "steam" option.
This recipe is not as good as Cook's Illustrated's. Far from it, and it's more difficult. The brown butter (melt, brown AND refrigerate while stirring?), the extra time mixing--not worth it at all. CI's uses ground peanuts which gives it great flavor and texture. I hate it when I try a recipe and end up wasting my time and ingredients.
Tips for EPIC peanut butter cookies:
- Always start with room temperature butter. Doing so will result in best results, because the soft butter creates little air pockets that emulsify when baked. In other words, you get a nice creamy taste.
- Using room temperature eggs is also key to making awesome cookies.
- Use a good quality peanut butter. I don’t recommend using a lower sugar or fat brand. Let’s use the REAL stuff for these cookies.
- Take the extra step and roll the cookie dough into nice round balls. This will ensure a perfectly round cookie.
- Also, dipping the cookie balls in sugar and flattening with a fork, makes the presentation picture worthy.
One other tip is freezing the actual cookie dough balls. Just roll them into balls, and quick freeze (for about 30 minutes) on a baking sheet. Then transfer the frozen balls to an airtight container and freeze.
Now you have fresh cookies any day of the week – without breaking a sweat.
Make this cookie recipe next: Chocolate Scotcheroo Pinwheels
Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.
Best Peanut Butter for Cookies
The most common mistake with peanut butter cookies is using the wrong type of peanut butter. The BEST peanut butter for cookies is a processed creamy peanut butter, preferably Jif or Skippy. (Those are my preferred brands for baking.) Natural-style peanut butter is my choice for eating, but it just doesn’t produce the same type of cookie as its processed counterpart. Natural peanut butter lends dry, crumbly cookies. I recommend processed peanut butter for my peanut butter blossoms and peanut butter jam thumbprints too.
If you prefer peanut chunks, use Jif or Skippy crunchy. See recipe note.
Want to add extra peanut flavor? Go for it! Fold 1/2 cup of chopped peanuts or peanut butter chips into the cookie dough.
I’ve made hundreds of different cookie recipes and I say with 100% confidence that these are the best traditional peanut butter cookies I’ve ever had. And I know you’ll agree!
- 1 1/2 cups crunchy peanut butter
- 1 cup light brown sugar
- 1 stick softened unsalted butter
- 1 large egg
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
Preheat oven to 350 degrees. With an electric mixer, beat peanut butter, sugar, and butter until smooth. Beat in egg.
On low speed, mix in flour and baking powder until a dough forms.
Pinch off dough by the tablespoon roll into balls. Place 2 inches apart on baking sheets (lined with parchment paper, if desired). With a floured fork, press balls in a crisscross fashion, flattening to a 1/2-inch thickness.
Bake cookies, rotating sheets halfway through, until lightly golden, 18 to 22 minutes. Cool cookies on a wire rack. Store in an airtight container at room temperature up to 1 week.
Best Peanut Butter Cookie Recipe
This is the best peanut butter cookie recipe from scratch. I get asked for this recipe every time someone tastes these cookies.
These peanut butter cookies are easy to make and have wonderful taste and texture too. Love at first bite.
Best Peanut Butter Cookie Recipe
This recipe is among the classics in my collection, turning out crisp-chewy cookies with the signature crisscrossed lines on their tummies.
I make these with crunchy peanut butter, but you can use a smoother butter if that's your preference. As with most recipes, you won't get the texture you want with all-natural peanut butter.
Feel free to add dark, semi-sweet or milk chocolate chunks to the dough.
BEST PEANUT BUTTER COOKIE RECIPE
2-1/2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
pinch of freshly grated nutmeg
2 sticks unsalted butter, room temperature
1 cup homemade peanut butter, butter-crunchy or smooth (not natural)
1 cup homemade brown sugar, packed
3/4 cup white sugar
1 tsp homemade pure vanilla extract
2 large eggs
1-1/2 cups salted peanuts, chopped
1/2 cup white sugar, for rolling
PREHEAT oven to 350 degrees and line two baking sheets with parchment paper or silicone mats.
Whisk together the flour, baking soda, baking powder, salt and nutmeg. Cream the butter on medium for 1-2 minutes or until smooth and creamy. Add the peanut butter and mix for another minute. Add the sugars and beat for 3 minutes.
Add the eggs, one at a time, and beat for 1 minute after each addition. Turn to low and add the vanilla - then the dry ingredients, mixing only until it disappears. Mix in the chopped peanuts.
Pour the 1/2 cup of white sugar for rolling into a small bowl. Use a level tablespoon of dough for each cookie and roll the dough between your palms into balls. Drop the balls, one at a time, into the sugar and roll to coat evenly placing them 2 inches apart on a prepared baking sheet.
Dip the tines of a fork into the sugar and press the tines against each ball first in one direction and then in a perpendicular direction - you should have a flattened round of dough with crisscross indentations.
Bake approximately 12 minutes, rotating the sheets from top to bottom and front to the back midway through baking. When done, the cookies will be lightly colored and still a little soft.
Let the cookies sit on the sheets for a minute before transferring them to cooling racks. Repeat with remaining dough, making sure to cool the baking sheets between batches.
This peanut butter cookie recipe that is gluten free. Are you on a low-carb diet, or avoiding flour? Then this flour-less recipe is for you. So peanut buttery and rich.
3 ingredient Peanut Butter Cookies are not a new thing, certainly not my invention. I’ve no idea how long they’ve been around for, but what I do know is that every recipe I have seen calls for peanut butter, an egg and WHITE sugar.
It is quite amazing, how much difference it makes just switching white for brown sugar. While I’d never turn down a 3 ingredient Peanut Butter Cookies made with white sugar, they are quite crumbly and crisp. The texture is not really to my taste, and I do feel it’s one of those 3 ingredient recipes where you are compromising on quality quite a bit for the sake of convenience.
But use brown sugar instead… and wow! The difference is astonishing. The cookie is soft and chewy and it has more flavour too, that slight caramel-y flavour that brown sugar has.
Here’s my attempt to capture how chewy and soft these cookies are!
Cannabis Cookies: Recipe for Pot Peanut Butter Cookies
A reader recently asked if I had a peanut butter cookies recipe. I could not believe I had never published one before.
In most cases I favor all-natural peanut butter, you know the kind that usually has a thick layer of oil on top and is made from just peanuts and salt. However, all-natural peanut butter does NOT make the best peanut butter cookies! They come out kind of grainy and dry (as I learned the hard way). So, for this recipe, I recommend something like Jif or Skippy. Either creamy or crunchy style will do, as to your preference for chunks or no chunks.
I use marijuana-infused butter to medicate this recipe. My How to Make Cannabis Butter tutorial will teach you how to make it.
Chilling the dough before baking helps keep the cookies from spreading out too much, although if you are impatient, you can skip this step, but expect thinner cookies.