2. Peanut but t er – make sure you are natural peanut butter.I always recommend using fresh, smooth peanut butter … Apartment Therapy is full of ideas for creating a warm, beautiful, healthy home. Roll into balls and press down with a fork dipped in sugar or flour. Rotate the baking sheets between racks and from front to back, then bake until the cookies appear dry and are just beginning to brown around the edges, 4 to 6 minutes more. We independently select these products—if you buy from one of our links, we may earn a commission. Line 2 baking sheets with parchment paper and set aside. 1. These cookies were by far the best of the bunch. Add the vanilla and … These cookies were by far the most difficult to make, and honestly, I wasn’t impressed. Whisk together flour, baking soda, baking powder, and salt in a bowl. Mix the peanut butter, brown sugar, vanilla, cinnamon and eggs in a large bowl with a handheld mixer until smooth. They were (as the name implies) very chewy, and I appreciated that they weren’t the least bit crumbly. Almost everyone loves Peanut Butter Cookies. King Arthur Flour’s classic recipe calls for shortening instead of butter, which I was hoping would make them extra chewy. To add more texture to your cookies, throw 1/2 cup chopped peanuts with the peanut butter. For how little effort it took to make these cookies, I consider them a huge success. Set aside. If you have crunchy peanut butter in the pantry, use that. Now, most old fashioned peanut butter cookies are made with soft, creamy peanut butter, like Jif or Skippy. The cookies came together in just one bowl, didn’t require an electric mixer, and were seriously delicious. They were moist, chewy, and unlike any other peanut butter cookie I’ve ever had before. Bon Appétit’s recipe kicks things up a notch with toasted nuts, browned butter, whipped eggs, and a steamer situation in the oven. There was one recipe that stood out and really blew the others away, and the winning recipe has now become my new go-to peanut butter cookie recipe. Slide the parchment paper with the cookies onto cooling racks and cool at least 5 minutes before serving. Preheat the oven to 190*C/375*F/ gas mark 5. They only took a handful of ingredients to make, didn’t require a mixer, and used no flour at all. The cookies also spread nicely as they baked and there was no need to chill the dough. Classic Peanut Butter Cookies: This is an easy peanut butter cookie recipe anyone can bake, and so fun to make with kids. All in all, they were a bit dry, crumbly, and didn’t taste any better than a standard PB cookie. Scoop and press the cookie dough. Bake a batch and then hide the results in the furthest and most forgettable reaches of your kitchen. Whisk dry ingredients: In a medium mixing bowl whisk together flour, baking soda, baking powder, and salt. I ended up having to add several tablespoons of water just for the dough to come together.I prefer chewy, dense peanut butter cookies, and these are definitely not that. Overall rating: 9/10. Feel free to subscribe to our other emails. The type of peanut butter, the oven temperature, and the way they’re shaped all have an impact, too. We wanted peanutty peanut butter cookies with crisp edges and moist, chewy centers, but because peanut butter has a fair amount of starch, more peanut butter in the dough resulted in drier, more stunted cookies. They made me wonder why I ever put flour in my peanut butter cookies in the first place and made me rethink what a peanut butter cookie could be. Using a stand mixer fitted with a paddle attachment, cream together the butter and sugars until very light and fluffy, about 1 minute If you’re looking for a classic recipe, this is a great place to start. They are so easy to make, too. Meghan approaches food with an eye towards budgeting — both time and money — and having fun. From there, I considered what factors I wanted to test: flour versus flourless, butter versus shortening, mixing by hand versus an electric mixer, and classic cross-hatching versus a mounded shape.