Preppy Kitchen Peanut Butter Cookies (Recipe) – simple peanut butter cookie that’s soft, chewy, with a hint of salt and chocolate chips. This peanut butter cookie recipe is extremely easy to make and the taste is simply AMAZING. Peanut butter cookies are very common. Peanut butter frosting is very common. Preppy Kitchen Peanut Butter Cookies? Well, I guess we’ll see what happens!;
Peanut Butter Cookies Recip
You’ll love these ULTRA-easy peanut butter cookies. They’re full of peanut butter flavor and have the perfect balance of salty and sweet with a wonderfully soft, melt in your mouth texture. This cookie is a classic for a reason!
Adding peanut butter to cookies creates an amazing soft consistency with a very delicate, velvety crumb. These classic peanut butter cookies are complete crowd pleasers.
You can make them days in advance for instant gratification anytime and they’re so easy to make! The most difficult part is having the patience to let them set up after they’re out of the oven.
WHAT YOU’LL NEED FOR THIS RECIPE
Peanut Butter: I like using a creamy peanut butter for this recipe but you can definitely use chunky peanut butter instead. If you’re using a natural peanut butter make sure to give it a VERY good mix before adding.
Brown Sugar: You can use either light or dark brown sugar in this peanut butter cookie recipe. Dark brown will impart a slightly more caramel-like flavor.
HOW TO MAKE PEANUT BUTTER COOKIES
1. Preheat over to 350F. Sift flour and baking powder together into a large bowl then whisk to combine.
2. Cream butter, granulated sugar, and brown sugar in a stand mixer fitted with a paddle attachment. Add peanut butter and mix until incorporated.
3. Mix in the room temperature egg and vanilla extract then scrape the bowl down and mix once more.
4. Add flour mixture and beat on low until just incorporated.
5. Roll the cookie dough into one inch balls and place on baking sheet lined with parchment paper.
6. Flatten the cookie dough balls with a fork in a criss-cross pattern. Bake cookies for about 8 minutes. Allow cookies to cool completely on baking sheet, they need to set up before being transferred.
PRO TIPS FOR THIS RECIPE
- You will bake the cookies until almost done when the edge is just starting to change color. They will set up and continue baking with the residual internal heat after they’re pulled out of the oven.
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- The cookies will be VERY soft just out of the oven so let them rest for a while on the baking sheets before transferring to a wire rack; when cooled they will be firm enough to handle and quite delicious.
- Store in an airtight container for up to a week for delicious anytime treats.
FREQUENTLY ASKED QUESTIONS
WHY DO THEY HAVE FORK MARKS?
Peanut butter cookies are denser than most and will not spread out in the oven very much and would not bake evenly if the fork marks were not there to flatten them out and really press them down.
HOW TO GET THE PERFECT FORK MARK PATTERN
To get the perfect fork mark/ crisscross pattern try using skewers instead of a fork. I used my trusty wooden skewers, snapped a few in half, lined four up and pressed down. It took more time but I got the picture-perfect cookies of my dreams. A fork works well too of course, try to use one with long tines. For a clean release pull the fork away instead of lifting up, or it you’re using the skewers try twisting them.
WHAT’S THE BEST PEANUT BUTTER TO USE FOR THESE COOKIES?
- For best results I use a smooth, salted peanut butter.
- There’s no need to use a sweetened peanut butter but if that’s what you have on hand it will work just fine, you make want to decrease the sugar by 2 tablespoons though.
- If you’re using a natural peanut butter without stabilizers make sure to mix really well after opening the jar. The oil heavy top of that jar will make very runny cookies.
- Any brand that you enjoy the taste of plain will be a great for this peanut butter cookie recipe!
SHOULD YOU CHILL THE DOUGH BEFORE BAKING?
Nope, there’re no need to chill the cookie dough but if you want to make the dough ahead and chill it the cookies will bake up just as nicely.
Peanut Butter Chocolate Chip Cookies
These decadent peanut butter chocolate chip cookies have a tender texture and SO MUCH peanut butter flavor, which is nicely complemented by lots of chocolate and giant flakes of sea salt to balance the whole thing out. These cookies are a must try for all peanut butter lovers!
This soft and chewy peanut butter chocolate chip cookie recipe makes a BIG batch of cookies but you’ll find they disappear very quickly so don’t think you’ll be able to squirrel away that much extra dough to freeze and bake later!
HOW TO MAKE PEANUT BUTTER CHOCOLATE CHIP COOKIES
- Preheat the oven to 350 degrees, then start off by sifting the flour and baking soda into a bowl.
- Cream the butter in a stand mixer (a hand mixer will work too) on medium speed until it becomes smooth.
- Scoop the peanut butter into the bowl of your standing mixer and continue to beat on medium speed until they are fully combined and the peanut butter mixture is creamy.
- Scrape down the bowl and pour in the granulated sugar and brown sugar. Mix on medium until the mixture becomes lighter in color and is smooth.
- You can now add the vanilla and salt in at this point then continue running your mixer reducing the speed to low.
- Now add the eggs one at a time, making sure they both fully incorporate. Scrape down your bowl and continue mixing for about 1 minute.
- Turn off your standing mixer and pour in the flour. Start mixing on low then to high just until the flour is combined.
- Time to add the chocolate chips! Pour them in and run your mixer on low. Make sure the chocolate chips are evenly spread throughout the cookie dough.
- Drop about 2 tablespoon-sized cookie dough balls about 2 inches apart on a cookie sheet lined with parchment paper. Bake for about 10-15 minutes until the cookies are golden around the edges but soft in the center. Allow to cool on baking sheet so the cookies can set a bit.
FREQUENTLY ASKED QUESTIONS
HOW MUCH PEANUT BUTTER SHOULD YOU ADD?
Adding or subtracting a few tablespoons of peanut butter actually makes a noticeable difference in this recipe. I recommend using 370g for a cookie with TONS of peanut butter flavor and an ultra tender texture. The baked cookies will almost feel like velvet when you touch them but still be crisp. Using 20 grams less peanut butter gives a much more stable cookie; it won’t crumble as easily but if doesn’t have that melt in your mouth consistency and of course there is a bit less peanut flavor too.
WHAT’S THE BEST PEANUT BUTTER TO USE FOR COOKIES?
You can use smooth or crunchy peanut butter in this recipe but make sure you’re either using a stabilized spread like Jiffy. If you use natural peanut butter then just pour the excess oil that separates out or at least make sure to mix up the peanut butter really well. A creamy peanut butter with thicker texture works best for these chocolate peanut butter cookies.
HOW LONG SHOULD YOU BAKE PEANUT BUTTER CHOCOLATE CHIP COOKIES FOR?
I like a crisper cookie so my personal batch baked for 15 minutes. If you like a chewier soft cookie then under-bake them (approximately 10 minutes) so the edge is just turning color. The centers will collapse a bit after baking and have a super-tender texture. Baking time will also depend on the size of you cookies. Mine were scooped with a medium ice cream scooper and weighed about 50 grams each.
DO YOU HAVE TO CHILL THE COOKIE DOUGH?
While I recommend chilling the dough it’s not necessary if you’re in a rush. Chilling the dough will cause the cookie to spread less during baking but these won’t flatten out completely if baked from room temperature dough. Just add some extra space between them on the baking sheet.
Peanut Butter Oatmeal Cookies
Chewy and soft, these Peanut Butter Oatmeal Cookies come together quickly with pantry staples and no chilling time! Packed with peanut butter flavors and oatmeal, these peanut butter oat cookies are always a delightful snack that is both filling and delicious.
If you’re a fan of oatmeal and peanut butter, then these peanut butter oatmeal cookies are the perfect cookie for you. They’re tender and chewy on the inside and just the right amount of crispy on the outside. I love how they’re not too sweet and only require pantry staples. They’re so quick and easy that even your kids can help out. Plus, we’re all supposed to have more oatmeal in our daily diet, right?
WHAT YOU NEED TO MAKE THIS RECIPE
Baking soda — the cookie dough is heavy, so the baking soda helps lift the cookies. Double-check the baking soda to ensure it’s not expired.
Butter — when selecting butter, be sure to use unsalted butter and not salted butter. Salted butter does not have a consistent amount of salt, so you should add your own. Make sure the butter is soft enough so when you press into it, your finger leaves a dent. If it’s cold, it’ll be challenging to cream it with the sugars.
Sugar — the white sugar helps the cookies spread while the brown sugar keeps them moist. Don’t substitute the brown sugar for only white sugar, as it’ll cause the cookies to spread too much and become thin and dry.
Peanut butter — you’ll want to use creamy peanut butter for this, such as Jif or Skippy. I don’t recommend using oily/natural peanut butter or crunchy peanut butter because it’ll change the texture of the cookies.
Rolled oats — you need to use rolled oats and not quick oats or steel-cut oats for this cookie recipe. Quick oats will fall apart, whereas steel-cut oats are not processed enough leading to an undesirable texture.
HOW TO MAKE PEANUT BUTTER OATMEAL COOKIES
1. In a large mixing bowl, add butter, peanut butter, and sugars.
2. Beat on medium-low speed until smooth and well combined until light and fluffy.
3. Beat in the eggs and vanilla on medium speed until well combined, stopping to scrape down the bowl as needed.
4. Add the flour, baking soda, and salt, mixing just until almost combined with the mixer on low.
5. Scrape down the bowl and add the rolled oats. Mix just until combined.
6. Scoop roughly 2 tablespoons of cookie dough onto the baking sheet, placing each cookie about 2 inches apart. Bake for about 12 to 15 minutes or until the edges are set. Let cookies cool on the pan for 5 minutes before transferring to a wire rack.
PRO TIPS FOR MAKING THIS RECIPE
- Make sure your brown sugar is soft and moist for the best cookies. If your brown sugar has hardened, don’t worry, it’s an easy fix!
- Don’t overbake the peanut butter oat cookies, as they’ll continue to bake as they cool. The middle should still be soft when you pull them out.
- Add a pinch of cinnamon for extra flavor.
- Room temperature egg will mix more evenly into the creamed butter. Place your egg into a bowl of warm water for a couple of minutes. Doing so will quickly bring it to room temperature if you have forgotten to take it out of your fridge ahead of time.
- Measure your flour correctly to avoid dry and dense cookies. Adding too much flour to the recipe is the most common mistake. The easiest way to measure flour is by using a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
FREQUENTLY ASKED QUESTIONS
CAN I ADD ADD-INS?
Yes! Feel free to stir in a couple of chocolate chips, M&M’s, white chocolate chips, chopped nuts, and raisins. Play around with it to find your favorite combination.
CAN I USE ANOTHER NUT BUTTER?
You can absolutely swap out the type of peanut butter for something like honey-roasted peanut butter or even a different nut butter like almond butter to accommodate flavor preference or dietary needs. However, I do not recommend a no-stir nut butter for this recipe, so it’ll be too wet.
HOW DO I STORE LEFTOVER COOKIES?
Store any leftovers oat cookies in an airtight container for up to 5 days at room temperature. Alternatively, you can freeze baked cookies in the freezer for up to 2 months. Be sure to allow the cookies to cool to room temperature before storing, or they might get soggy from condensation.
CAN I FREEZE THE RAW DOUGH?
I love freezing this cookie dough so I can bake a couple peanut butter oatmeal cookies whenever I crave them. To freeze, use the cookie scoop, portion out the raw dough on a lined sheet pan in a single layer. Place the sheet pan in the freezer until the dough is frozen, then transfer the dough balls into a large freezer-safe bag. Store the frozen dough for up to 3 months in the freezer. Bake the cookie dough straight from frozen; all you have to do is add an extra minute to the baking time.