They also happen to be my mother’s favorite cookie, the one cookie she requests when I’m in a cookie making mood. Will definitely bake these again! I’ve frozen cookie dough for longer than that, but in blocks, not balls. Since I am a fan of cookies with chips in them I also put in a cup of Ghirardelli 60% cocoa chips. Thanks. Let bake 2 minutes more after that. Our recipe most closely follows Betty Crocker’s proportions, but as in Ruth Wakefield’s, we are using all butter instead of a combination of butter and shortening. The cookie dough is much runnier than regular pbutter cookie dough, but don't worry! I’ve brought them to several gatherings and parties, they are definitely a hit. What’s in peanut butter cookies? Baked cookies can be stored in an airtight container for about 5 days before drying out. But, I showed restraint and took them out. The criss cross pattern makes an otherwise plain looking cookie, rather distinct looking, doesn’t it? Hello! Used both wheat and white flour. Mix well. Also made me 5 dozen cookies!! I was afraid I was going to underbake them so I kept waiting for them to change and they didn't. You can use either smooth or crunchy peanut butter for this recipe. Chill dough 15 minutes in the refrigerator. Thanks for waiting. Thank you for teaching me how to make these peanut butter cookies! All photos and content are copyright protected. How to Make Peanut Butter Cookies. You saved Soft Peanut Butter Cookies to your. After cooling they are crisp on the outside soft on the inside. I liked it chewier are 300f at 15 min. If yes, what is the good amount to use? Absolutely love this recipe! Most people won't think twice about serving basic cornbread when is on the table. My family loves them. Use your favorite store-brand peanut butter and a combination of white and brown sugar. Let bake 2 minutes more after that. Sorry, our subscription service is unavailable. Shape level tablespoonfuls into balls. Happy baking! Used 3/4 cup oats in place of 3/4 cup flour. 6 Bake: Bake at 375°F (190°C) until light brown, about 9 to 10 minutes. 4 Shape the cookies: Shape the dough into 1 1/4 inch balls. It is because the dough doesnt tend to spread like other cookie dough. Set aside. Your comment may need to be approved before it will appear on the site. They are soft and delicious. Preheat oven to 375º. Your daily values may be higher or lower depending on your calorie needs. instead of using sugar with the fork I used cinnamon. This is all to say you likely did nothing wrong (so please keep on baking!) This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Beat in egg and vanilla. Since the peanut butter is already sweet, can I reduce the sugar amount? Pressed fork crisscross into cookies 7 minute into baking. They baked beautifully and tasted devine. I use gluten free cup for cup baking flour and added an additional 1/4 cup for this recipe. You won't make another recipe after this one! Did you know you can save this recipe and order the ingredients for. YUMMY! The recipe was easy to follow and I had the ingredients on hand. Add comma separated list of ingredients to include in recipe. Melt in your mouth goodness! If you are going to use this recipe you really need to pay attention to them because they can easily overbake. After a minute, transfer the cookies to a rack to cool completely. We spiffed up this post to make it sparkle! Please do not use our photos without prior written permission. Turned out great with the textured flour and more fiber-Boyfriend loved them and said a 9 out of 10. Mix in the peanut butter and the egg. If I were to rate on flavor alone I would rate it a 5. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. this link is to an external site that may or may not meet accessibility guidelines. Just sampled the first cookie out of the oven.

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