Peanut Butter Cookies. These cookies were for sure the best Peanut Butter cookies I ever made. I too added just a little more flour and a little more Peanut Butter. The peanut butter cookie recipe that most resembles modern peanut butter cookies, and introduced the now familiar cross-hatch pattern, first appeared in Ruth Wakefield's Toll House Tried and True.
This classic peanut butter cookie recipe is thick and chewy, dusted with sugar, and downright delicious.
Measure the peanut butter and sugar into a bowl.
Peanut butter cookies are always a classic hit to enjoy with your family and friends.
You can cook Peanut Butter Cookies using 7 ingredients and 5 steps. Here is how you cook that.
Ingredients of Peanut Butter Cookies
- It's 1.5 cups of peanut butter.
- You need 1.5 cups of brown sugar.
- You need 5 tbsps of butter, melted.
- You need 3 of large eggs.
- Prepare 2 of tsps baking soda.
- It's 2 of tsps vanilla extract.
- You need 2.75 cups of old-fashioned oats.
These peanut butter cookies are quick, simple, and fun to make, which means that you will be enjoying them in no. Straight from my mom's recipe box, these are the BEST peanut butter cookies - they are easy to make and stay wonderfully soft. These soft peanut butter cookies are easy to make, full of peanut butter flavor, and don't require any dough chilling. This is the best peanut butter cookie recipe you will ever try!
Peanut Butter Cookies step by step
- In a mixing bowl, combine the peanut butter with the brown sugar and melted butter. Using an electric mixer or a large spoon mix until well combined. Add the eggs, baking soda and vanilla, and mix well. Add the oats and mix until they’re evenly incorporated. Pop in the fridge for 15mins..
- In the meantime, preheat the oven to 180C/350F. Line two large baking sheets with parchment paper and set aside..
- Place 2 tablespoons of dough per cookie onto the prepared baking sheets (use an ice cream scoop if you have one). These cookies spread while baking, so leave a a bit of space around each one..
- Bake 8 to 10 minutes, until they’re just starting to turn golden around the edges. Do not overbake. They will flatten and harden more as they cool. Let the cookies cool for 10 minutes before transferring them to a cooling rack. In the meantime, bake your next round of cookies..
- They can be stored in an air-tight container for several days..
The fork-tined hash mark gives homemade peanut butter cookies their distinctive look. When you make a "peanut butter cookie" with only peanut butter, sugar, and an egg, you just can't get the typical texture that you'd expect from a cookie. And that's why this peanut butter cookie. These vegan peanut butter cookies are impossible to stop eating! The cookies are so deliciously light, soft, chewy, and better than any other peanut butter cookie—vegan or not—that I've ever tried.