Edited by Jack Herrick, Krystle C., Ben Rubenstein, Imperatrix and 45 othersPin ItArticle EditDiscussDo you love peanut butter? Do you love cookies? Here is a recipe to make a nice batch of peanut butter cookies. It will leave you satisfied with that nutty crunch taste. Edit Ingredients
Servings: 18 to 25 cookies
1 and 1/4 cups all purpose flour1/2 tsp. baking powder1/4 tsp. baking soda2 tbsp. of corn or canola oil1/3 cup smooth peanut butter1/2 stick of butter, softened1/3 cup light brown sugar, firmly packed1 large egg1 tsp. vanilla extract
Edit Steps
Setting Up1Preheat your oven to 350ºF (180ºC). Grease cookie sheets or line them with parchment paper.
Preparing the Batter1Combine the flour, baking powder, baking soda, and salt in a bowl. Mix then set aside.
2Mix the oil, smooth peanut butter, softened butter, and brown sugar. Stir until they're well blended.
3Add the egg and vanilla extract to the oil mixture. Mix it well.
4Gently fold in the flour mixture into the wet batter until it's just combined.
5Let dough rest for about 5 minutes.
Making the Cookies1Roll the dough into generous 1" (2.5cm) balls.
2Place each ball onto the prepared cookie sheets. Space them about 2" (5cm) apart.
3Form a crosshatch pattern using the tines of a fork. Press each ball down gently into a 1 1/2" (3.5cm) round.
If your fork begins to stick in the dough, dip it lightly into flour and resume making the crosshatching pattern.
Baking the Cookies1Bake the cookies for about 10 minutes or until their edges are just lightly brown.
2Remove the cookies from the oven. Let them stand on the cookie sheets for a couple of minutes before transferring them to wire racks to cool.
3Serve the cookies warm or at room temperature. If keeping longer, store in an airtight container once cooled down.
4Finished.
Grab your cookie sheet and a big glass of milk – everybody loves peanut butter cookies.
Edit TipsInstead of dipping the fork in flour, you could dip it in water.If you prefer a smoother surface, flatten the peanut butter balls with the bottom of a measuring cup or drinking glass.Bake one sheet at a time to allow enough space for heat to circulate.For even browning, rotate the cookie sheet halfway through baking. Positioning the sheet in the center of the oven works well.
Edit WarningsWear oven mitts when handling the hot cookie sheet.
Edit Related wikiHowsHow to Make Chocolate Chip CookiesHow to Bake CookiesHow to Make Crispy CookiesHow to Make Hamburger CookiesHow to Make Chocolate Chip Cookies with Store Bought DoughArticle Info Featured Article
Categories: Featured Articles | Nut Cookies and Biscuits
Was this article accurate?
YesNo
Servings: 18 to 25 cookies
1 and 1/4 cups all purpose flour1/2 tsp. baking powder1/4 tsp. baking soda2 tbsp. of corn or canola oil1/3 cup smooth peanut butter1/2 stick of butter, softened1/3 cup light brown sugar, firmly packed1 large egg1 tsp. vanilla extract
Edit Steps
Setting Up1Preheat your oven to 350ºF (180ºC). Grease cookie sheets or line them with parchment paper.
Preparing the Batter1Combine the flour, baking powder, baking soda, and salt in a bowl. Mix then set aside.
2Mix the oil, smooth peanut butter, softened butter, and brown sugar. Stir until they're well blended.3Add the egg and vanilla extract to the oil mixture. Mix it well.4Gently fold in the flour mixture into the wet batter until it's just combined.5Let dough rest for about 5 minutes.Making the Cookies1Roll the dough into generous 1" (2.5cm) balls.
2Place each ball onto the prepared cookie sheets. Space them about 2" (5cm) apart.3Form a crosshatch pattern using the tines of a fork. Press each ball down gently into a 1 1/2" (3.5cm) round.If your fork begins to stick in the dough, dip it lightly into flour and resume making the crosshatching pattern.Baking the Cookies1Bake the cookies for about 10 minutes or until their edges are just lightly brown.
2Remove the cookies from the oven. Let them stand on the cookie sheets for a couple of minutes before transferring them to wire racks to cool.3Serve the cookies warm or at room temperature. If keeping longer, store in an airtight container once cooled down.4Finished.Grab your cookie sheet and a big glass of milk – everybody loves peanut butter cookies.
Edit TipsInstead of dipping the fork in flour, you could dip it in water.If you prefer a smoother surface, flatten the peanut butter balls with the bottom of a measuring cup or drinking glass.Bake one sheet at a time to allow enough space for heat to circulate.For even browning, rotate the cookie sheet halfway through baking. Positioning the sheet in the center of the oven works well.
Edit WarningsWear oven mitts when handling the hot cookie sheet.
Edit Related wikiHowsHow to Make Chocolate Chip CookiesHow to Bake CookiesHow to Make Crispy CookiesHow to Make Hamburger CookiesHow to Make Chocolate Chip Cookies with Store Bought DoughArticle Info Featured Article
Categories: Featured Articles | Nut Cookies and Biscuits
Was this article accurate?
YesNo
No comments:
Post a Comment