Contents
Gather Ingredients
Gather the ingredients for peanut butter cookies!
- Butter
- White sugar
- Brown sugar
- Eggs
- Peanut butter
- Vanilla extract
- Baking soda
- Baking powder
- All-purpose flour
Measure them correctly for the best results. Get ready to bake! Let’s go!
Flour
Flour is key for baking. Generally, you should use all-purpose flour for cookies. One and a half cups (190g) of this flour will give you the right texture and flavor.
Check that your ingredients are fresh. To stop lumps, sift or whisk the flour before adding it to the mixture. Accuracy matters for good results with Peanut Butter Cookies.
Baking Soda
Baking soda is a must-have for making peanut butter cookies. It acts as a leavening agent, producing air pockets in the dough. These air pockets make the cookies light and fluffy.
Baking soda also creates carbon dioxide bubbles when combined with an acid such as vinegar or lemon juice. This reaction makes biscuits, cakes, and cookies light and spongy instead of dense and heavy. It also increases their volume while baking.
Be careful not to add too much baking soda. Otherwise, it will give the cookies a metallic taste. Usually, 1-2 teaspoons of baking soda are enough for most recipes. For larger batches, you may need up to 4 teaspoons. Check your recipe for specific instructions.
Salt
When it comes to baking, salt is key. It boosts other flavours and reduces bitterness. For peanut butter cookies, you can use either table salt or a coarse-grained finishing salt. A pinch of course ground sea salt is also great. It gives them a unique flavour and texture, like traditional crunchy peanut butter cookies. Whatever type of salt you choose, make sure you weigh or measure it accurately.
Butter
Butter is essential for peanut butter cookies. It adds richness and helps them stick together. Unsalted butter should be used. Also, make sure it’s softened before using. Softened butter is important for making light, fluffy cookies. Soften it by leaving it on the counter or microwaving it in 10-20 second intervals. When measuring, use a dry measuring cup.
Peanut Butter
Which peanut butter should you use in your cookie recipe? We suggest creamy, not crunchy. Get a good-quality one that you like to eat. Check it has no added sugar or oil. For extra velvety texture, melt 1 cup of creamy peanut butter before mixing it in.
If you have allergies or dietary concerns, try natural almond or sunflower seed butter. It’s healthier and still tastes great!
Brown Sugar
For yummy peanut butter cookies, you must use light brown sugar! This sugar has a molasses-y and caramelish taste, making the cookies sweeter and more complex. If you don’t have light brown sugar, dark brown or plain brown can be used too. Opt for organic light brown sugar if you can find it.
White Sugar
White sugar is the main sweetener in many peanut butter cookie recipes. But why not try something different? Try light or dark brown sugar for a complex flavor. Brown sugar contains more moisture than white sugar. This moisture, combined with acidic ingredients like baking powder, baking soda or lemon juice, will give your cookies a softer texture.
For the best texture and flavor, combine both granulated and brown sugar in your recipes!
Preheat Oven
Peanut butter cookie-making step one: Preheat oven. 375 degrees F (190 degrees C). Must preheat oven first. For golden-brown, delicious cookies. Learn how to make the best peanut butter cookies now!
Preheat oven to 375°F
Before you begin baking, preheat your oven to 375°F (190°C). This will ensure that food cooks evenly and efficiently. Generally, preheat the oven for 10-15 minutes before starting.
Check the temperature of your oven. Use an oven thermometer or put a few drops of water on the heated surface. If the water turns into beads that dance quickly, the temperature is right. If it evaporates quickly, it’s too hot. If it sits, it’s too cool. Adjust accordingly next time you need to set a specific temperature.
Prepare Dough
Homemade peanut butter cookies require special attention. The key is in the ingredients, measurements and texture. To make the dough perfect, cream together the butter and sugar until light and airy. Then, mix in the egg and vanilla extract until blended. Lastly, stir in the peanut butter until creamy and smooth.
Cream butter, peanut butter, brown sugar, and white sugar together
Grab a stand mixer or electric hand mixer. Cream together the butter and peanut butter on low speed for 30 seconds. Add the white and brown sugars – one cup at a time. Mix on low speed till they mix. Increase speed to medium. Beat until ingredients are lightened in color, fluffy, and grew slightly in volume. This should take around 3 minutes.
Add flour, baking soda, and salt
Get a medium bowl. Put the flour, baking soda and salt in it. Use a whisk or spatula to combine all the ingredients. Mix really well so they spread evenly throughout the dough. This will make sure they mix together nicely and that they’ll be evenly spread when baked.
Mix until dough is well-combined
Mix butter, peanut butter, and sugar in a big bowl with an electric mixer on low. Scrape sides of bowl with a rubber spatula every few minutes. Add eggs one by one, blending until incorporated. Add vanilla and mix on medium speed for 1 min.
In another bowl, whisk flour, baking soda, baking powder and salt. Gradually add to wet ingredients. Mix on low speed until everything is combined. Dough should look like creamy peanut butter!
Bake Cookies
Baking cookies? Go for it! It’s enjoyable and rewarding. But, where do you start? If you’re a newbie, why not try a classic? Peanut butter cookies! Let’s look at how to make ’em. Perfectly!
Roll dough into 1-inch balls
Use a medium cookie scoop or spoon measure to portion out cookie dough. Roll each portion into a 1-inch ball.
Sprinkle granulated sugar over the dough and your hands. This prevents gluten formation, which stops the cookies from spreading too much.
Place the dough balls on baking sheets, leaving two inches between each one.
Gently press down each ball with a fork in a criss-cross pattern. This gives the classic cookie look.
Place on ungreased baking sheet
Mix the dough. Place it on an ungreased baking sheet.
Use a tablespoon to measure each ball of dough. Make sure each one is 1-2 tablespoons in size. This will make them around 2″ in diameter once they finish baking.
Shape the balls into neat spheres. Space them 2″ apart. They will spread when they go in the oven.
Bake for 8-10 minutes
Ready to bake your peanut butter cookie dough? Preheat the oven to 350°F (175°C). Line a baking tray with parchment paper or a silicone baking mat. Use a tablespoon or an ice cream scoop to place the cookie dough on the tray. Space them 1-2 inches apart. Bake for 8-10 minutes. When done, let cool before lifting them off with a spatula. Enjoy your yummy homemade cookies!
Enjoy!
Once the peanut butter cookies are done, it’s time to have fun! Get your family and pals together to witness the yummy surprise. Just a few ingredients can make lots of scrumptious snacks.
Mix things up with different types of peanuts and mix-ins like dried fruits, mini chocolate chips, candy bars or nuts. There’s no bad way to indulge in these cookies. Whether warm from the oven or cold from the fridge – everyone will find something they love.
Share these delightful treats with your loved ones and don’t forget to savor every bite! A moment shared with a plate of homemade peanut butter cookies is sure to be a sweet memory that will stay with them after they go. Enjoy!
Frequently Asked Questions
Q: What is the best type of peanut butter for cookies?
A: For the best texture and flavor, use creamy peanut butter for your peanut butter cookies. Avoid using a natural style peanut butter, as the oil content can vary, resulting in an inconsistent cookie texture.
Q: How do I know when my cookies are done?
A: Peanut butter cookies are done when the edges are lightly browned and the centers are still soft and slightly under-baked. The cookies will continue to bake on the hot cookie sheet when removed from the oven.
Q: How do I store peanut butter cookies?
A: Store the cookies in an airtight container at room temperature for up to 5 days. Alternatively, you can freeze the cookies for up to 3 months.
