These classic peanut butter cookies are always a hit. Easy to make, easier to eat! They're absolutely our favorite.

Peanut Butter Cookies

Peanut Butter Cookies

These crunchy cookies will hit the location with peanut butter lovers. The peanut butter cookies are similar to a quick bites between meals along with a treat during school days. The irresistible aroma of freshly baked cookies transport us to memories of cold winter mornings and hot glasses of coffee. If you are looking for fun family activity, then there’s no pleasure like baking cookies. Baking these cookies from scratch is not a difficult task, if you have all the ingredients in position.

Like the chocolate chip cookie, the peanut butter cookie is really a classic, comforting treat. But traditional recipes can be high in fat and packed with sugar. These lighter peanut butter treats are full of heart-healthy and metabolism-boosting monounsaturated fats. And thanks to the protein in peanuts, you’ll feel full from smaller servings.

Vanilla Peanut Butter Cookies

Ingredients

  • Eggs, 2
  • Peanut butter, 2 cups
  • Baking soda, 2 teaspoons
  • Vanilla extract, 1 teaspoon
  • White sugar, 2 cups
  • Salt, as per taste

Directions

  • Preheat the oven at 350ºF or 175ºC.
  • Mix sugar and peanut butter, right into a smooth paste.
  • In another bowl, beat the eggs till they’re frothy. Add the baking soda and stir it well. Then add the vanilla extract.
  • Add the peanut butter and sugar paste towards the egg mixture, till it becomes one.
  • Roll this dough into small balls of even size and press them onto greased cookie sheets far away of two inch from each other.
  • To create a design on the cookie, take a fork and merely pull it across. You’ll get a crisscross design.
  • Bake the cookies for 8 to 10 minutes within the preheated oven.
  • You will know which are baked, once they become fluffy and golden-brown.
  • Allow them to cool on the sheet for 5 minutes after which remove them.

Classic Peanut Butter Cookies

Ingredients

  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 1 1/4 cups all-purpose flour
  • 1/2 cup butter, softened
  • 1/2 cup peanut butter
  • 1/2 cup packed brown sugar or 1/4 cup honey
  • 1/2 teaspoon baking powder
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1/2 Granulated sugar

Directions

  • In a large mixing bowl beat butter and peanut butter by having an electric mixer on medium to high speed for Thirty seconds.
  • Add the granulated sugar, brown sugar, baking soda, and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat within the egg and vanilla until combined.
  • Beat in just as much of the flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough about 1 hour or until simple to handle.
  • Preheat oven to 375 degrees F. Shape dough into 1-inch balls. Roll balls in additional granulated sugar to coat.
  • Place balls 2 inches apart on an ungreased cookie sheet. While using tines of a fork, flatten balls by looking into making crisscross marks on top.
  • Bake for 7 to 9 minutes or until bottoms are light brown. Transfer to some wire rack and let cool. Makes about 36 cookies.

Chocolate Peanut Butter Cookies

Ingredients

  • Milk, 2 tablespoons
  • Hershey’s Kisses plain chocolate, 1 pack
  • Flour, 1/4 cup
  • Peanut butter, 3/4 cup
  • Sugar, 1/3 cup
  • Softened unsalted butter, 1/2 cup
  • Light brown sugar, 1/2 cup
  • Egg, 1
  • Vanilla essence, 1 tablespoon
  • Baking soda, 1 tablespoon
  • Salt, as per taste
  • Granulated sugar, 1/2 cup
Peanut Butter Cookies That Will Keep You Active

Peanut Butter Cookies That Will Keep You Active

Directions

  • Preheat the oven at 350ºF or 175ºC.
  • Pour the butter and peanut butter in a large bowl and beat it well, until one.
  • Add the plain sugar and also the brown sugar in the mixture and beat it again.
  • Now add an egg, milk, and vanilla towards the same mixture and beat it up until the mixture becomes fluffy.
  • Finally, add the flour, baking soda and salt.
  • Empty all this in an air tight jar and refrigerate it for 4-8 hours.
  • When the dough is not greasy, remove it from the fridge and roll into even sized balls. Press these
  • cookies to the non-greased cookie sheet and let is bake for 5-8 minutes.
  • The chocolate might crack, but allow the cookies cool down. As the cookie cools down, the chocolate will set in properly.