Easy Peanut Butter Cookies {only 5 ingredients!} – Belly Full

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Quick and easy peanut butter cookies made with only 5 pantry ingredients and no flour or butter ! then elementary and effortless, you can whip up this Peanut Butter Cookie recipe anytime. Soft, nutty, with a hint of delicious brittle season !
We are sol crazy for easy cookie recipes. Others include our 3 ingredient sugar cookie recipe and lemon wrinkle cookies.

3 peanut butter cookies on white plate, 2 whole, 1 split

Easy Peanut Butter Cookies

Classic. Old fashioned. Timeless. Foolproof. That ’ s what these peanut butter cookies are. They were the beginning cookie ( and credibly one of the first desserts ) I ever learned to make on my own. absolutely suited to the college student and novice baker because they are laughably easy, only requiring 4 ingredients, plus a moment of vanilla for lend flavor .
once we discovered our kids had insignificant allergies, I had to start making them with sunflower butter alternatively ( unlike, but besides dear ! ) But nothing beats the master I ’ megabyte sharing with you today .
top down peanut butter cookies on wire cooling rack

Peanut Butter Cookie Recipe

This peanut butter cookie recipe is so easy and tastes therefore good, I can ’ deoxythymidine monophosphate think why anyone would make them more complicate .
All you need is granulated sugar, brown carbohydrate, insignificant butter, egg, and vanilla. No flour or butter ! Crazy. And honestly, you could omit the vanilla and fair use all granulate sugar or all brown university carbohydrate, making them 3 ingredient peanut butter cookies. But, I truly like the two-sugar jazz band and a touch of vanilla, which takes the season up a level .
4 picture collage of how to make peanut butter cookies

How to Make Peanut Butter Cookies

There are entirely 4 actually bare steps to make these cookies ! here ’ s a brief summary ( scroll down for the detail, complete printable recipe. )

  • Make the dough: Beat all the ingredients until combined, smooth, and thick.
  • Form the cookies: Form the dough into balls. Press down with the back of a fork and then press again from the opposite direction, to form a criss-cross pattern on top.
  • Bake: Bake until the tops are lightly brown and they are about 3 inches wide (all ovens run differently.) They will still be slightly soft if you press on them hot from the oven, but they firm up as they cool.
  • Rest: Let cool on the baking sheet, then transfer to a wire rack to cool completely.

cookie being dunked in milk

How to Store

Let the cookies cool completely, then store them in an airtight container.
How long do peanut butter cookies last? Stored by rights, they will final on the countertop for up to 5 days.
Can you freeze peanut butter cookies? If you want to freeze these, I recommend forming the dough balls and freezing those. Thaw in the electric refrigerator overnight, then bake as directed. The dough can be frozen up to 2 months .

Recipe Notes and Tips

  • The type of peanut butter matters: Use a commercial creamy peanut butter like Jiff or Skippy. Natural peanut butters don’t really work for this recipe.
  • Different sugar will affect the taste and texture: I’ve made these cookies with all granulated sugar, all brown sugar, and a mix of both. My preference is a 50/50 ratio of both, but they are all good! Brown sugar creates a softer cookie with a slightly deeper flavor and a hint of toffee. It’s personal preference.
  • Use a cookie scoop: Using a cookie scoop is best for ease and uniformity, so they all cook the same.
  • Take them up a notch: Roll the raw cookie dough balls in granulated sugar before they bake for an even sweeter touch.
  • Why do Peanut Butter Cookies have fork marks? Peanut butter cookie dough is dense. By pressing the cross-hatch pattern on the dough balls, it flattens them and allows for more even baking. They will cook unevenly if you skip this step. Plus, they look neat!
  • Keep the fork from sticking to the peanut butter cookies: To help keep the fork from sticking when you make the criss-cross pattern, dip the tines in a little granulated sugar between cookies.
  • How do these stay together without flour? The egg binds the sugar and peanut butter together.
  • Why did my cookies fall apart? If your cookies are crumbly, you probably cooked them a tad too long. Next time, take them out of the oven as soon they no longer look wet. They will finish cooking on the baking sheet after you remove them from the oven.

These easy peanut butter cookies are an ideal recipe for a novice baker or if you ’ ve got short kids at home and want to introduce them to baking. Truly a no fuss cookie with merely a few ingredients and they come in concert in minutes !

Peanut Butter Cookies Video

Other Easy Cookies We Love!

I hope you love this delectable and childlike recipe – be certain to give it a reappraisal below ! besides don ’ metric ton forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube !
3 peanut butter cookies on white plate, 2 whole, 1 split

Easy Peanut Butter Cookies

4.97

from

51

Ratings

Quick and easy peanut butter cookies made with only 5 pantry ingredients and no flour or butter! Simple, effortless, and delicious!

Print Recipe
Pin Recipe

Prep Time

5

minutes

Cook Time

10

minutes

Total Time

15

minutes

Servings:

16

cookies

Ingredients

  • 1/2 cup granulated sugar
  • 1/2 cup brown university carbohydrate
  • 1 cup creamy full-fat peanut butter ( * see eminence )
  • 1 big egg
  • 1 teaspoon vanilla

Instructions

  • Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.

  • With an electric mixer, blend together all the ingredients until combined, smooth, and thick, 2-3 minutes.

  • Using a heaping tablespoon cookie scoop, form dough into 1 1/4-inch balls with the palms of your hands.

  • Transfer to the prepared baking sheet 2 inches apart.

  • Press down with the back of a fork and then press again from the opposite direction, to form a criss-cross pattern on top.

  • Bake for about 10 minutes or until the tops are lightly brown and they are about 3 inches wide (all ovens run differently.) They will still be slightly soft if you press on them hot from the oven.

  • Remove from oven and let cool on the tray for 5 minutes, then transfer to a wire rack to cool completely and firm up.

  • Enjoy with a tall glass of cold milk!

Video

Notes

Use a commercial creamy peanut butter like Jiff or Skippy. Natural peanut butters don’t work very well for this recipe.

Nutrition

Calories:

150

kcal

|

Carbohydrates:

16

g

|

Protein:

4

g

|

Fat:

8

g

|

Saturated Fat:

2

g

|

Trans Fat:

1

g

|

Cholesterol:

12

mg

|

Sodium:

80

mg

|

Potassium:

119

mg

|

Fiber:

1

g

|

Sugar:

14

g

|

Vitamin A:

17

IU

|

Calcium:

14

mg

|

Iron:

1

mg

Other Notes

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