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These rich, delicious and easy to make peanut butter cookies come from the best peanut butter cookie recipe around. Once I made these peanut butter chocolate chip cookies, I knew I found my go-to peanut butter cookie recipe. When you make a batch prepare yourself, they will get gobbled right up!
It’s not often I use the word best with a recipe. Actually, it’s quite rare. However this might just be the best peanut butter cookie recipe I’ve ever made! Every time I make these cookies I have to be ready to hand out the recipe, as everyone asks for it.
These cookies are packed full of peanut butter flavor! Not only do you have 1 and 1/2 cups peanut butter in the cookies, but you also have peanut butter chips, peanuts and Reese’s Pieces. And chocolate chips, because, well, always chocolate chips. There is no question these cookies are over the top loaded! If you want something a bit more modest, check out my Chocolate Chip Peanut Butter Cookies. Same great flavor, but a little less stuff.
The Best Peanut Butter Cookies
If you are a peanut butter lover you really do need to try these, you too might think this is the best peanut butter cookie recipe! I think this might be my new go-to peanut butter cookie recipe from here on out. And they are super simple to make. I might even make these for the holidays using red and green M&M’s in place of the Reese’s Pieces. Sure, it will change the taste a bit, but what a fun and colorful cookie it would be!
You just can’t go wrong with chocolate and peanut butter, can you? And speaking of chocolate and peanut butter, I’ve got an amazing collection of over 50 delicious chocolate and peanut butter recipes, make sure you check them out! I can not be held responsible for any drooling that will occur after you click over and check out all the decadent peanut butter and chocolate recipes!
Don’t miss my Peanut Butter No Bake Pie!
Peanut Butter Cookie Recipe
Now back to our peanut butter cookies. These glorious peanut butter cookies packed with peanut butter flavor, chocolate chips and Reese’s Pieces. Oh, and peanut butter chips, because I’m a minimalist, obviously.
The Best Peanut Butter Cookies I have ever had! These easy to make peanut butter dropped cookies are packed with peanut butter flavor and chocolate and candy mix ins!
With a mixer, beat together peanut butter, softened butter and sugars until creamy and well combined. Add in eggs and vanilla and beat until creamy.
Add flour, baking soda and salt to mixture and mix until just combined. Fold in Reese’s Pieces and any other mix ins.
Scoop cookies onto a cookie sheet that has been lined with a silicone mat. Each scoop should hold approximately 2 tablespoons of dough.
Bake for approximately 12 to 14 minutes. Remove from oven and allow cookies to cool on a wire cooling rack, but remain on baking sheet, for at least five minutes. Remove from baking sheet, serve and enjoy!
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
MyChocolate Peanut Butter Cookies are a family favorite!
I can’t wait to hear what you think of these cookies! And while you have that bag of Reese’s Pieces out, make sure to check out my Peanut Butter Magic Cookie Bars…
Easy Add-Ins: After creating the dough according to the peanut butter cookie mix instructions, try introducing 1 cup of add-ins like REESE'S PIECES, toffee bits, dried fruits, mini marshmallows or even cooked bacon bits, if you're feeling adventurous!
Conventional creamy peanut butter works best for peanut butter cookie recipes because it has a smooth and even texture. My favorite creamy peanut butter brands are Skippy or Jif. Natural peanut butter, made up of just peanuts and salt, is typically very oily and hard to get even.
When you think cookies, you likely think of sweet ingredients, but salt is essential. It balances the flavor of caramelized sugars. We even love sprinkling a little extra flake salt on our cookies to awaken the tongue and complement the sweetness.
The science is simple: According to the flour authorities over at Bob's Red Mill, cornstarch can help “soften the rigid proteins of the flour, resulting in a light and chewy dessert.” “The cornstarch complements the flour in absorbing the liquids, but won't develop gluten structure like the flour will,” stresses ...
Mix PB with yogurt, cinnamon, and a hint of honey or maple syrup. Dip in apples slices, celery, or spread on toast with banana slices and coconut. Mix into noodles. Thanks to its salty, nutty flavor and creamy texture, Asian-inspired noodle dishes taste divine with peanut sauce.
Chilling the dough for a few hours will help the peanut butter cookies maintain their shape, and not overly spread when cooked. Dip the fork in sugar. To help keep the fork from sticking when you make a cross-hatch pattern on the cookies, dip the tines in a little granulated sugar between cookies.
It's been the “mark” of this classic treat for more than eighty years, and for good reason: by flattening this dense cookie dough, it ensures that each cookie bakes evenly. Our kitchen-tested recipe is a classic.
So it looks like that there are utilitarian reasons for the cross-hatching—to allow for even cooking—but it might have been passed along for nearly a hundred years for primarily aesthetic reasons, where the cross-hatching is more to identify the cookies as peanut butter ones, rather than to cook them well.
Indulge in the simplest yet most satisfying treat with these 3-Ingredient Peanut Butter Cookies. Made with just peanut butter, sugar, and an egg, these cookies are a breeze to whip up, requiring minimal effort and time (under 30 minutes!).
Why are my cookies dry and crumbly? This is most likely a classic case of using too much flour. It's crucial to properly measure the flour in this recipe, as even 1 extra tablespoon of flour can completely change the structure of the cookies. You also might have over baked them!
Baking cookies quickly in a hot oven – at 375 degrees F as opposed to a lower temperature – will make for soft results. They'll bake fast instead of sitting and drying out in the oven's hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.
Baking Powder. The type of leavening you use in your cookies doesn't just help them rise while baking, it affects their texture and structure too. Baking soda in cookies yields a denser cookie with craggy tops, while baking powder causes cookies to rise higher during baking for a cakier texture.
If your cookies are baking unevenly, it is probably due to the heat in your oven being uneven. Rotating your sheet pan during baking is a quick method to combat this common issue. A good rule of thumb is to rotate halfway through the baking time. That should help prevent the issue!”
Introduction: My name is Barbera Armstrong, I am a lovely, delightful, cooperative, funny, enchanting, vivacious, tender person who loves writing and wants to share my knowledge and understanding with you.
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