These peanut butter cookies are soft, chewy, rich and filled with a melt-in-your-mouth peanut butter flavor. When I recently made them, I decided to divide the dough into four parts and experiment with different variations of the cookie. You will find a few suggestions below but let your kids use their imagination and experiment with their own creations.
Peanut Butter Cookie Assortment
Author: Itsy Bitsy Foodies
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 24-30
These peanut butter cookies are soft, chewy, rich and filled with a melt-in-your-mouth peanut butter flavor.
Ingredients
- ½ cup sugar
- ½ cup brown sugar
- ½ cup butter, softened
- ½ cup peanut butter
- 1 tsp vanilla
- 1 egg
- 1¼ cup flour
- 1 tsp baking soda
- ½ tsp salt
Instructions
- Cream the sugar, brown sugar and butter until it becomes a light and fluffy mixture.
- Add the peanut butter, egg and vanilla and blend well.
- Stir in the flour, baking soda and salt and mix until the dough is smooth.
- Shape the dough into 1-inch balls and place them roughly two inches apart on a greased baking sheet.
- Flatten each ball with a fork, pressing twice on each cookie to form a criss-cross pattern.
- Bake the cookies for 6-9 minutes at 375 degrees until the they are golden.
- Remove them from the oven and let them cool on the baking sheet for 5-10 minutes. Transfer the cookies to a drying rack and let them cool completely. They will continue to set as they cool.
Variations
- Peanut Butter Chocolate Chip Cookies: Stir in roughly 1 cup semi-sweet chocolate chips.
- Peanut Butter and Jelly Thumbprint Cookies: Roll the dough into 1-inch balls and roll the balls in sugar. Place them on a greased cookie sheet and make a deep indent in each ball with your thumb. Once the cookies have finished baking, remove them from the oven and immediately fill them with jelly or jam. (Before filling the cookies, you may need to gently press down the indent with a small spoon if the cookies have risen while baking.) Let them cool for 10 minutes on the cookie sheet to allow the jam to set before transferring them to a cookie drying rack.
- Peanut Butter Chocolate Thumbprint Cookies: Roll the dough into 1-inch balls and roll the balls in sugar. Place them on a greased cookie sheet and make an indent in each ball with your thumb. Once the cookies have finished baking, remove them from the oven and immediately fill them with melted semi-sweet chocolate chips, stirred until smooth. (Before filling the cookies, you may need to gently press down the indent with a small spoon if the cookies have risen while baking.) Let them cool for 10 minutes on the cookie sheet to allow the chocolate to set before transferring them to a cookie drying rack.
Recipe Source:
Pillsbury Best Cookies Cookbook: Favorite Recipes from America’s Most-Trusted Kitchens
