Peanut Butter Cookies

Peanut butter cookies are one of those classic cookies with hundreds of recipes available. With all those different variations it can be hard to find one that you will like. Every time I make these cookies they get compliments, I’ve even had people tell me that they are the best peanut butter cookies they’ve ever had. Now I’m not saying everyone will think these are the best, but if you like your cookies soft and chewy, you will love these. If you prefer your cookies a bit crunchy, just leave them in the oven for a little bit longer and they will still be amazing.

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Click here for the PDF version.


Veronica’s Peanut Butter Cookies

Ingredients:

3 cups Flour
1 1/2 tsp Baking Soda
1 tsp Baking Powder
1 cup Butter
1 cup White Sugar
1 cup Brown Sugar
2 Eggs
1 1/2 cups Peanut Butter
1/2 tsp Vanilla

Directions:

Preheat oven to 375 °F.

Stir the baking soda and baking powder into the flour. In a separate bowl, cream together the butter and both sugars until light and fluffy. Beat in the eggs and vanilla, then the peanut butter. Stir in the flour mixture until combined. Refrigerate the dough for at least an hour.

Scoop the dough onto a baking tray lined with parchment paper. Roll the dough into balls between your palms (the dough will stick less if your hands are wet while doing this). Dip a fork into sugar and then press the dough balls down slightly to make a crosshatch design.

Bake for 10 minutes for a soft and chewy cookie, or 15 minutes if you prefer them crunchy.

Enjoy your delicious cookies! ❤


If you liked this and want more, why not subscribe to my YouTube channel to be notified of new recipes? Or follow me on social media? Or just come back next Friday for a new recipe.

Until then, Happy baking! ❤

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Oatmeal Chocolate Chip Cookies

I’m a fan of oatmeal cookies, but if someone offers me one I’m usually a bit hesitant. You all know why. How many times have you accepted a seemingly innocent oatmeal cookie just to find out that those aren’t actually chocolate chips? They’re raisins. Don’t worry though, these cookies will have none of that!

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These cookies are slightly underbaked, so the edges are nice and crispy, but the centers are still gooey. I love eating them just after they come out of the oven because they are gooey and chocolatey and delicious, although they do fall apart. If you wait for them to cool, they will still taste amazing and they will hold their shape while still being soft in the middle.

I promise they aren’t raisins.

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I mean, you could use raisins instead of chocolate chips if you want, but don’t they look so yummy?

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Click here for the printable version.


Veronica’s Oatmeal Chocolate Chip Cookies

Ingredients:

1 cup Butter
1 cup Granulated Sugar
1 cup Brown Sugar
2 Eggs
2 tbsp Milk
2 tsp Vanilla
2 cups Flour
1 tsp Baking Soda
1 tsp Baking Powder
pinch of salt
2 1/2 cups Rolled Oats
2 cups Chocolate Chips

Directions:

Preheat your oven to 350 °F.

Whisk together the flour, baking soda, baking powder and salt. Cream together the butter and sugars until light and fluffy. Beat in the eggs, then the vanilla and milk. Beat the flour mixture into the butter mixture. Fold in the oats and chocolate chips.

Scoop onto a parchment lined baking tray, and bake for 10-13 minutes. Let them cool before moving them.

Enjoy your delicious cookies! ❤


If you liked this and want more, why not subscribe to my YouTube channel to be notified of new recipes? Or follow me on social media? Or just come back next Friday for a new recipe.

Until then, Happy baking! ❤