Peanut Butter Cookies. These cookies were for sure the best Peanut Butter cookies I ever made. I too added just a little more flour and a little more Peanut Butter. The peanut butter cookie recipe that most resembles modern peanut butter cookies, and introduced the now familiar cross-hatch pattern, first appeared in Ruth Wakefield's Toll House Tried and True.

Learn how to make classic peanut butter cookies. Quick and easy to prepare and super delicious! Peanut butter cookies are always a classic hit to enjoy with your family and friends. You can have Peanut Butter Cookies using 8 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Peanut Butter Cookies

Prepare 200 grams of plain flour (7 oz).
It's 1/2 tsp of bicarbonate of soda.
Prepare 115 grams of unsalted butter (4 oz).
It's 100 grams of caster sugar (3 1/2 oz).
You need 100 grams of unrefined light brown sugar (3 1/2 oz).
Prepare 1 of egg.
You need 225 grams of crunchy peanut butter (8oz).
It's 1 pinch of salt.

These peanut butter cookies are quick, simple, and fun to make, which means that you will be enjoying them in no. With just three ingredients, these simple peanut butter cookies will delight kids and grown-ups alike - and they're gluten-free, too. In my opinion, peanut butter "cookies" made from peanut butter, sugar, and egg aren't very cookie-like. Peanut butter cookies are nothing new in our kitchens and certainly nothing new on Sally's Baking Along with oatmeal raisin cookies and chocolate chip cookies, peanut butter cookies rank high on.

Peanut Butter Cookies step by step

Sift the flour and bicarbonate of soda together.
In a separate bowl, beat the butter and sugars until soft and creamy.
Combine the egg, flour mixture, peanut butter and salt.
Add the butter and sugar mixture, and mix until smooth.
Wrap the dough in foil or parchment and refrigerate for at least two hours, preferably overnight.
Pre-heat the oven to 160ºC (325ºF / Gas mark 3).
Shape the dough into 3-cm (1 1/4-in) balls and place them 5cm (2 in) apart on baking sheets. Flatten slightly with a fork..
Bake for 15 minutes, or until golden.
Remove from the oven and allow to cool.
Store in an airtight container for up to five days.

Peanut butter cookies seem so effortless. Just throw peanut butter and some other random ingredients in your kitchen into a bowl, bake, and voila! — peanut butter cookies! Creamy peanut butter - I like using creamy "non-natural" peanut butter in this recipe. Feel free to use crunchy peanut butter or natural if that's what you have at home (the cookies will still be delicious!). Soft peanut butter cookie recipes will contain more fat.