Easy Pb Cookies

Easy Pb cookies! These cookies were soooo easy to make, I think you could even do it with your eyes closed! They’re the perfect addition to any cookie tray or dessert recipe. Every now and then I come across a recipe that I fall in love with, and these cookies are a prime example. They are peanut buttery, chewy at the middle, soft on the outside – I love them so much!

Peanut Butter Cookie Ingredients

Like I mentioned above, you only need four simple ingredients (five if you decide to add the salt). If you’re like me you probably have all of the ingredients to make these cookies sitting in your kitchen right now!

• creamy natural peanut butter – look for a brand with just one or two ingredients (peanuts and salt).
• maple syrup – make sure to get pure maple syrup, not the artificial pancake syrup.
• vanilla extract
• almond flour  – look for blanched super-fine almond flour. I like Bob’s Red Mill.
• flaked sea salt – optional but I like sprinkling on top for added flavor.

Substitutions & Notes

• Almond flour – I highly recommend using almond flour for this recipe for the best result, but I have tested it with oat flour and the cookies will still turn out, but they are a bit more dry tasting because oat flour has less fat than almond flour.
• Peanut butter – I’m assuming you can swap with any nut or seed butter, but I’ve only tested the recipe with natural peanut butter and almond butter, which is also delicious!
• Maple syrup – You can totally use another liquid sweetener like coconut nectar or honey. I’ve tested these with honey and they were yummy, but I personally like the flavor of maple syrup better.

How to Make Peanut Butter Cookies

Because we’re not using eggs, butter or traditional flour, these cookies can be made in one bowl. Woo-hoo for less dishes! Here’s how to make them:

1. Mix wet ingredients – Add peanut butter, maple syrup and vanilla into a mixing bowl. Stir until combined.
2. Add dry ingredients – Add the almond flour to the wet ingredients and stir until incorporated.
3. Shape cookies – Use a medium cookie scoop to scoop dough onto a baking sheet lined with parchment paper. Flatten each dough ball with a fork, making a criss cross pattern and sprinkle with sea salt if using.
4. Bake – Bake at 350ºF for 12 minutes or until the cookies begin to brown. Let cookies cool on a wire rack and enjoy!

classic peanut butter cookies

These Classic Peanut Butter Cookies are sure to become a family favourite. Rolled in sugar and baked until golden, they make for a crispy, crunchy, peanut butter treat.  

Calling all peanut butter enthusiasts!

Today we’re going back to the classics with the perfect Peanut Butter Cookie 👌🏻 These big, buttery cookies are filled to the brim with creamy peanut butter, rolled in crunchy sugar and baked until golden.

They’re thick, chewy and they just about melt-in-your-mouth.

But let’s be real. Sometimes there is nothing quite like the classics and these Peanut Butter Cookies are one of the best. They’re soft and buttery in the centre, but with a little crunch from the sugar. It’s pure perfection.

These big Peanut Butter Cookies are a staple in my own kitchen. You don’t need any fancy ingredients so they’re perfect for last-minute guests or when those peanut butter cravings hit.

You don’t even need to chill the cookie dough, meaning these cookies are a total lifesaver. Ready in just 40 minutes, you could be sitting down to your own big batch of Classic Peanut Butter Cookies in mere minutes.

how to make peanut butter cookies

• These Peanut Butter Cookies are super quick and easy to make.
• For maximum flavour and the perfect consistency, make sure you use a full fat processed peanut butter, like Bega, Jif or Skippy instead of the natural kind.
• Use an electric mixer to cream the butter and sugar before adding, vanilla, peanut butter and egg.
• Sift your flour and baking soda before adding to the cookie dough.
• Scoop cookie dough and roll into balls using you hands. Roll each one in a bowl of demerara sugar.
• Use a fork to press down on each ball of cookie dough to form a criss-cross pattern.
• Bake in a moderate oven for approximately 10-12 minutes or until golden. Leave to cool completely before enjoying with a cold glass of milk.

Easy Peanut Butter Cookies Recipe – Mexicali Pork Chops

A quick and easy meal including reader submitted recipes for Mexicali Pork Chops, Cottage Cheese Salad and a delicious Easy Peanut Butter Cookies Recipe!

Easy Peanut Butter Cookies Recipe, Mexicali Pork Chops

Tips:

To save money at the grocery store, try to only shop the perimeter of the store. In other words, make a circle around the outside edge. You can find most of what you need there – meats, vegetables, fruits, dairy, bakery and sales items. Don’t wander up and down each aisle. Only go down an aisle if there is something you really need there. Every couple of weeks (or better yet, once a month) or when there is a good sale, stock up on your canned goods and the other things found on the aisles.

With school started in most places and the temperatures dropping, many of us are dragging out the cookie sheets. Here are some helpful cookie hints to make your cookie baking easier:

• If you prefer chewy cookies, bake them only until the edges are golden brown. The centers will look a little under baked. You will need to let them cool for a minute or two before removing from the pan.
• Use shiny cookie sheets and not dark or burnt ones. In the same way that dark clothes and car upholstery absorb heat, dark baking sheets cause cookies to burn more easily.
• If you have a small amount of dough to bake or if you don’t have a cookie sheet,turn over a regular baking pan (like a 9×13 or 9×9) and bake your items on the bottom.

We get some very yummy recipes submitted by our readers and I have decided to share a couple from our archives for this meal plan. I hope you enjoy them! The Easy Peanut Butter Cookies Recipe is especially yummy!

Meal Plan:

Mexicali Pork Chops*
Boiled Potatoes
Peas and Carrots
Cottage Cheese Salad*
Easy Peanut Butter Cookies Recipe*

Recipes

Cottage Cheese Salad

This would make a pretty Christmas salad and is great for barbecues, too. I thought of our Australian and New Zealand readers who will be celebrating Christmas in the heat of their summer.

Cottage cheese (16 oz.)
Pimento, 1 small jar
1 cup shredded cheddar cheese
2-3 green onions, chopped

Mix everything and serve.

Easy Peanut Butter Cookies Recipe

1 can (14 oz.) sweetened condensed milk
3/4 cup peanut butter
2 cups baking mix
1 tsp. vanilla

Beat milk and peanut butter until smooth. Add baking mix and vanilla. Mix well. Shape into 1 inch balls. Place 2 inches apart on an ungreased baking sheet. Flatten with a fork. Dip fork in flour to prevent sticking. Bake 6 to 8 minutes at 375 degrees.

*Taco Seasoning Mix

6 tsp. chili powder
4 1/2 tsp. cumin
5 tsp. paprika
1/4 tsp. oregano
3 tsp. onion powder
2 1/2 tsp. garlic powder
1/8-1/4 tsp. cayenne pepper

Mix all ingredients and store in an airtight container. One teaspoon of homemade taco seasoning equals 2 teaspoons of store bought taco seasoning.

PEANUT BUTTER OATMEAL COOKIES

These peanut butter oatmeal cookies are soft, chewy and filled with peanut butter goodness. The oatmeal adds tons of texture for a quick and easy recipe that all peanut butter fans are sure to love. This recipe is also perfect because there’s no need to chill the dough. 

If you love peanut butter cookies – then you need to try these peanut butter oatmeal cookies. They’re soft and chewy with a delicious crisp to the edges. The oats add texture and combine with the peanut butter flavor to create one highly addictive cookie. Although, I doubt you’ll eat just one. They combine the best of both worlds when it comes to chewy oatmeal cookies and peanut butter cookies.

MAKING THE COOKIES – STEP BY STEP

These peanut butter oatmeal cookies are quick and easy to make. There’s no need to chill the dough, although you can make it in advance and chill in the fridge overnight if you prefer. Here’s the rundown with photos and tips.

1. As always, you’ll start by preheating your oven and lining your cookie sheets. I always line my cookie sheets because I find it stops the cookie bottoms from getting too crispy.
2. In a large bowl, beat together the butter, peanut butter and sugars. This recipe uses a combination of brown sugar and granulated sugar for more flavor. I always recommend using commercially prepared smooth peanut butter (instead of something natural or homemade) as it has a consistent amount of oil and you don’t need to worry about it separating.
3. Then beat in the egg and vanilla extract.
4. Carefully mix in the flour, baking soda and salt. I always like to do a few stirs by hand first to avoid the flour blowing everywhere when you turn on the electric mixer. Note that the dough will feel a little sticky at this point, that’s totally expected.
5. Then gently stir in the oats. For this recipe, we’re using a combination of quick oats and large rolled oats (often called old-fashioned oats).
6. Spoon the dough into balls about  1 to 1.5 tablespoons in size each. I always use a cookie scoop because it makes the process so much easier and avoids you getting sticky fingers.
7. Bake in the preheated oven for about 9-12 minutes, or until the tops are just set. The cookies will puff up slightly as they bake, but flatten as they cool. You should always bake 1 cookie sheet at a time on the middle rack of your oven. This ensures the cookies bake much more evenly than if you bake multiple cookie trays at a time on different racks.

CHILLING THE DOUGH

If you’d like to chill the dough for extra thick cookies, or simply to have cookie dough balls in your freezer, you have a few options.

1. After making the cookie dough, wrap the bowl in plastic and place in the fridge for up to 48 hours. When ready to bake, form the dough into balls and bake as directed in the recipe.
2. To freeze the cookie dough balls, make the dough and form into balls. Place the balls in a freezer bag in a single layer and freeze for up to 2 months. When ready to bake, preheat the oven and bake as directed in the recipe. The cookies will likely need 1-2 extra minutes. Do not thaw the dough balls before baking.

A NOTE ABOUT OATS

I recommend using a combination of quick oats and old-fashioned oats (AKA large rolled oats or large flake oats). I love the combination because I find it creates cookies that are extra soft and chewy without being dry thanks to the quick oats. But they still have lots of texture from the old fashioned oats. If you only have quick oats or old-fashioned oats on hand, you can use exclusively old-fashioned oats or quick oats (you’ll need 1 ¼ cups of oats in total). Do not use instant oats for this recipe – they are too small and will behave more like flour instead of oats.

So if you love peanut butter, extra chewy cookies, and chowing down on about 10 cookies at once (ok – that part is optional) – then you should definitely try these oatmeal peanut butter cookies.