Best Perfect Peanut Butter Cookies Recipes

PERFECT CASHEW AND PEANUT BUTTER GLUTEN-FREE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the margarine, brown sugar, white sugar and egg until smooth. Stir in the peanut butter and cashew butter. Combine the baking soda, corn flour, tapioca flour, and potato flour; stir into the batter to form a dough. Roll the dough into teaspoon sized balls and place them 2 inches apart onto an ungreased cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Let cool on baking sheets for a few minutes before removing to wire racks to cool completely.

PERFECT PEANUT BUTTER OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Beat butter, peanut butter, and sugars until fluffy.
• Add in egg and vanilla. Beat until well mixed.
• Add in flour, oatmeal, and baking soda and mix until all incorporated.
• Add chocolate chips.
• Drop by Tbsp or cookie scoop on cookie sheet.
• Bake 350 degrees for 13 minutes.
• Allow to cool on baking sheet 10 minutes before transferring to wire rack to cool completely.

PERFECT PEANUT BUTTER COOKIES

Steps:

• Sift together the dry ingredients and set aside. Cream the butter and sugar in the bowl of an electric mixer using the paddle attachment. Add the egg and vanilla and beat until combined. Add the peanut butter and continue beating on low speed. Add the sifted dry ingredients and beat until just blended. Cover the dough with plastic wrap and transfer to the refrigerator. Chill until firm, about 1 hour.
• Heat the oven to 350 degrees. Line a baking sheet with a silpat. Form dough into 1-inch balls. Place balls on cookie sheet about 2 inches apart. Press down slightly with the palm of your hand. Using the tines of a fork, make a criss-cross pattern in the dough. Bake until rich golden brown, about 10 to 12 minutes. Transfer to a rack to cool.

PERFECT GLUTEN-FREE PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a medium bowl, cream together the margarine, brown sugar and white sugar until smooth. Mix in the egg and peanut butter. Combine the baking soda, soy flour, tapioca flour and potato flour; stir into the batter to form a dough. Roll teaspoonfuls of dough into balls and place them 2 inches apart onto ungreased baking sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.