Best Classic Peanut Butter Cookies Recipes

CLASSIC PEANUT BUTTER COOKIES

Steps:

• Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
• In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
• Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

CLASSIC PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees. Whisk flour, baking soda, and salt in a medium bowl.
• Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, 2 to 3 minutes. Mix in eggs, then peanut butter.
• Reduce speed to low. Add flour mixture in 3 batches, mixing until just combined after each addition. Cover with plastic wrap, and refrigerate 30 minutes.
• Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 1 1/2 inches apart. Press cookies with fork tines to flatten and create a cross-hatch pattern. Bake until golden brown, 14 to 16 minutes. Let cool on sheets 5 minutes. Transfer cookies to wire racks to cool completely.

HEALTHIER CLASSIC PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat butter, peanut butter, applesauce, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add eggs and beat until smooth.
• Sift together flour, baking powder, and baking soda in a separate bowl; stir into peanut butter batter. Put batter in refrigerator for 1 hour.
• Roll dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Flatten each ball with a fork, making a crisscross pattern.
• Bake in preheated oven until cookies begin to brown, about 10 minutes.

REESE'S CLASSIC PEANUT BUTTER AND MILK CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F.
• Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.
• Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

PETER PAN CLASSIC PEANUT BUTTER COOKIES RECIPE - (4/5)

Steps:

• In a large mixer bowl, beat peanut butter and margarine until creamy. Beat in sugars, egg, baking soda, baking powder and vanilla until well blended. Mix in flour until thoroughly combined. Form mixture into 1 inch balls. Place 2 inches apart on ungreased baking sheets. Dip tines of fork into flour and flatten dough in a criss-cross pattern. Bake at 375 degrees 7-9 minutes or until lightly browned around edges. Remove, cool on wire racks and store in airtight containers.

CLASSIC PEANUT BUTTER BLOSSOMS (KISS COOKIES)

Steps:

• Stir together the flour, baking powder, salt, and baking soda. Set aside.
• In another bowl beat the butter and peanut butter on medium speed for 30 seconds.
• Add in sugar, and brown sugar and beat until fluffy. Then add in egg, milk, and vanilla. Beat well.
• Add the dry ingredients and mix until well blended.
• If dough is sticky, chill for an hour.
• Shape dough into 1 inch ball and roll in additional sugar.
• Place on ungreased cookie sheet and bake at 350 for about 10 minutes or til done.
• Remove from oven and press in a kiss in each cookie.

CLASSIC NO BAKE CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Over medium heat, stirring frequently, bring the sugar, butter, cocoa, and milk to a boil.
• Boil the mixture for one minute.
• Remove from heat and add the peanut butter, vanilla, and oats.
• Mix together, then plop onto sheets of waxed paper, using a couple of spoons.
• Let cool - they should harden within about an hour.

CLASSIC PEANUT BUTTER COOKIES WITH QUINOA FLOUR

Steps:

• Mix butter, peanut butter and sugars. Beat in eggs.
• In a separate bow sift flour, baking powder, baking soda, and salt together.
• Stir flour mixture into peanut butter mixture. Refrigerate for 1 hour.
• Preheat oven to 375°F.
• Roll into 1 inch balls, flatten, and place on greased baking sheet. Bake for 10 minutes or until cookies begin to brown. Do not over-bake.

CLASSIC PEANUT BUTTER COOKIES

Steps:

• Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
• In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
• Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern.
• Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

SALLY'S CLASSIC PEANUT BUTTER COOKIES

Steps:

• Directions: Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and peanut butter and mix on high until combined. Set aside. In a separate bowl, toss the flour, baking soda, baking powder, and salt together. Add to the wet ingredients and mix on low until combined. Dough will be thick, yet very sticky. Cover dough tightly and chill for at least 3 hours (and up to 2 days) in the refrigerator. Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Roll balls of dough (about 1.5 tablespoons of dough per cookie) and roll into granulated sugar. Place 2 inches apart on the baking sheets. Press fork into the tops to create the criss-cross pattern. Bake for 11 minutes or until very lightly browned on the sides. The centers will look very soft and undone. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to "set" on the baking sheet during this time. Cover cookies and store at room temperature for up to 1 week. Baked cookies and rolled cookie dough freeze well, up to 3 months. *Make sure your butter is softened, not melted in the slightest. Do not soften in the microwave - that makes it sort of melty and greasy. Place out 1 hour before beginning. Room temperature eggs are preferred. Good rule of thumb: always use room temperature eggs when using room temperature butter. *Chunky peanut butter works as well. I do not suggest using natural style, oily peanut butter. Brands such as Jiff or Skippy work best.

GRANDMA MAXINE'S CLASSIC PEANUT BUTTER COOKIES

Steps:

• In mixing bowl cream together shortening,sugar, & brown sugar. Add eggs & vanilla, mix well. Add peanut butter, mix well. Add flour & baking soda mix well. Make balls the size of walnuts. Flatten with a fork Bake 375F until bottoms are just golden brown, 8-10 minutes.

CLASSIC PEANUT BUTTER COOKIES

Steps:

• Cream together butter, peanut butter and sugars.
• Beat in eggs.
• In a separate bowl, sift together flour, baking powder, baking soda and salt.
• Stir into batter.
• Put batter in refrigerator for 1 hour.
• Roll into 1" balls and put on baking sheet.
• Flatten each ball with a fork, making a criss-cross pattern.
• Bake in a preheated 375 degree oven for 10 minutes or until cookies begin to brown.
• DO NOT OVER-BAKE.

CLASSIC PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375°.
• In medium bowl combine flour, baking soda, baking powder and salt.
• In mixer bowl cream butter or margarine, peanut butter, brown sugar, and 1 cup granulated sugar until light and fluffy. Beat in eggs and vanilla. Gradually beat in dry ingredients until just combined.
• Shape tablespoonfuls of dough into 1-inch balls and roll in remaining 1/3 cup granulated sugar. Place 3-inches apart on 2 ungreased cookie sheets. With sugar-coated tines of a fork, press and flatten each ball, making a criss-cross pattern.
• Bake 8-10 minutes, until golden.
• Cool on cookie sheets 5 minutes; transfer to racks to cook completely.

GREAT GRANDMA'S CLASSIC PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350° F.
• Cream together butter and sugars.
• Add eggs and peanut butter and beat until incorporated.
• Add dry ingredients and mix until just combined.
• Use a small cookie scoop or roll a Tablespoon of dough into a ball. Smoosh with a cup or fork and bake for 7 to 10 minutes or until puffed and VERY lightly golden.

CLASSIC PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375°.
• Combine Peanut butter and butter for 30 seconds. Add sugar, brown sugar, baking powder, baking soda and salt.
• Beat until light and fluffy, about 3 minutes.
• Beat in eggs and vanilla until well combined. Blend in flour.
• Drop dough by rounded teaspoons 1-inch apart onto an ungreased cookie sheet.
• Bake in preheated oven for 9-11 minutes or until tops are lightly browned. Let cookies stand on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool.
• To Store: layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

GRANDMA'S CLASSIC PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well-blended. Add egg and mix until combined.
• Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended.
• Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet.
• Flatten slightly in crisscross pattern with lines of fork.
• Bake until set and just beginning to brown. Cool 2 minutes on baking sheet before removing to cooling rack.

CLASSIC PEANUT BUTTER COOKIES | SALLY'S BAKING ADDICTION

Steps:

• Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and peanut butter and mix on high until combined. Set aside.
• In a separate bowl, toss the flour, baking soda, baking powder, and salt together. Add to the wet ingredients and mix on low until combined. Dough will be thick, yet very sticky. Cover dough tightly and chill for at least 3 hours (and up to 2 days) in the refrigerator.
• Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
• Roll balls of dough (about 1.5 tablespoons of dough per cookie) and roll into granulated sugar. Place 2 inches apart on the baking sheets. Press fork into the tops to create the criss-cross pattern. Bake for 11 minutes or until very lightly browned on the sides. The centers will look very soft and undone. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to "set" on the baking sheet during this time.