Three Peanut Butter Cookie Recipes | Pictures | Food Newsie

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Three Peanut Butter Cookie Recipes


Three Peanut Butter Cookie Recipes

How about a bevy of choices to match a situation you may encounter since no one recipe can be called “the best?” Having craved peanut butter cookie recipes for no reason other than to stuff my fat face, I’ve found vastly different “best” recipes with some definite losers. What stuck? Three recipes for three very different peanut butter cookies!

While not a traditionalist, I do appreciate that peanut butter cookies of my youth were hard, crumbled, fork-pressed treats brought over by the neighbor. She’s doing fine, but I wanted to bring her some cookies for a change. After becoming well-versed in the variations that “best” recipes promoted, it became clear that no one can screw up peanut butter, eggs and butter.

Knowing that no version will disappoint flavor-seekers who expect peanut butter, the goal becomes making your baking task as easy as possible. All versions cook in a jif (pun intended). More peanut butter and/or sugar means burning the bottom is more likely. Experimenting proved that a burned flavor does not go well with peanut butter.

The Dusty One

(The most peanut buttieriest) A peanut butter cookie recipe that’s a delicate, delectable delight!

Three Peanut Butter Cookie Recipes

Based on an accident confusing a *pound* for a *cup* this recipe produced peanut butter cookies that were incredibly fragile and turned to delicious peanut buttery dust in the mouth. The *dust* transformation was alleged to be a melt-in-your-mouth experience which made this accident a total surprise hit!

It’s also become the de facto peanut butter cookie recipe in the FoodNewsie Kitchen Lab.

  • Let this recipe rest at least 10 minutes before transporting it or serving it. It’s fragile like crystal but packs a punch of flavor.

Dusty Peanut Butter Cookie Recipe
2 Cups (16oz.) Peanut Butter
1/2 Cup White Sugar
1/2 Cup Brown Sugar
1/2 teaspoon Salt
1/2 teaspoon Baking SODA
1.5 Cups All-purpose Flour
1/2 Cup Softened Butter
1 Whole Egg
1/2 teaspoon Vanilla Extract

  • Softening Butter is as easy as leaving it out while you measure everything else. Cut it into smaller strips or pats or cubes to speed up the softening.
  • Load the cookie sheet! 325 for 10 minutes will bring you close to burning the bottoms of the cookies.
    • Alter the heat, not the time. I found success at 325 degrees – your oven is different.
  • Fork-marking this recipe jams them to the cookie tray too hard!
    • Fork-mark these peanut butter cookies gently so the bottoms don’t burn.

The Keeper

(Fewest ingredients and kid friendliest) The easiest peanut butter cookie recipe that tastes tons better the next day.

Peanut butter cookies aren’t the kind of treat you munch on as soon as they’re out of the oven. That’s reserved for their glory dog brother, the chocolate chip cookie. This peanut butter cookie recipe actually gets better with age preferring to sit it out a day. Aside from an insanely stupid and simple recipe, The Keeper is the perfect solution for the busy cook or host who has to manage baking times very carefully.

  • Since these require almost no time to prepare and taste better tomorrow, they’re ideal for making a day ahead of time.

Keeper Peanut Butter Cookie Recipe
1 Cup (8oz.) Peanut Butter
1 Cup Sugar
1 teaspoon Vanilla Extract
1 Whole Egg

  • Combine the Sugar and Peanut Butter until it’s grainy and well-blended.
  • Add the Egg and Extract and continue mixing until a rough, thick consistency.
    • Adding Egg to any of the recipes produces slippery mounds and swirls. It is important to mix until the egg is well incorporated.
  • Fork-marking this recipe jams them to the cookie tray too hard!
    • Fork-mark these peanut butter cookies gently so the bottoms don’t burn.

2 dozen cookies at 325 degrees will be done in 10 minutes! It’s the most simple and fast recipe and it is advised to make these one day ahead of time. The crumble is great. Burning bottoms is at a minimum and the flavor is the weakest of all three recipes.

The Heart-Stopper

(The deadliest, most oo’s and ah’s -iest) A soft peanut butter cookie recipe, about 4 Dozen.

Three Peanut Butter Cookie Recipes

Guess what makes peanut butter cookies soft? Nothing that's healthy for you, that's what! Crank up the eggs, sugar and double the butter (from the averages of what I've studied) and you get one of those uncharacteristically _soft_ peanut butter cookies. Soft peanut butter cookies aren't _real_ peanut butter cookies IMHO, but there is a crowd that will fight for them if they're on the table (_the cookies_).

Heart-stopper Peanut Butter Cookie Recipe
1 Cup (8oz.) Peanut Butter
1.25 Cups White Sugar
1.25 Cups Brown Sugar
1/2 teaspoon Salt
1/2 teaspoon Baking SODA
2 Cups All-purpose Flour
1 Cup (8oz.) Softened Butter
3 Whole Eggs
2 teaspoons Vanilla Extract

This recipe doesn’t bottom-burn so easily, provides the biggest yield and the cookies spread the farthest while cooking. They should start as smaller balls and be placed a little farther apart. The dough this makes is not at all like the previous two peanut butter cookie recipes. It’s tacky and difficult to ball in the palms of your hands.

  • 9 to 12 minutes at a chilly 300 degrees actually does this recipe really well!
    • If experimenting, modify the temperature, not the time. Use 9 to 12 minutes as a constant.
  • My first batch nearly won the much coveted OMFG Award from FoodNewsie.
    • The first batch was nine large cookies for 10 minutes at 300 degrees.

They taste great, brown on the bottom beautifully and were delightfully soft without that gag-inducing oily seepage that I’ve seen in gas station soft peanut butter cookies at the register. I want to hear of your success or failures with any of these recipes!

  • Fork-marking the Heart-stopper fails a little. They’re too soft to hold a good pattern.

And Oh! How we failed!

Three Peanut Butter Cookie Recipes

In an attempt to save the dough for another day, we learned in the FNKL that true ingredients settle within the first hour. The result is burning since oils from peanut butter and butter are in one place and dry ingredients are left all naked and stuff... ADVICE: If using saved dough, warm it to room temperature and re-work ingredients together.

Three Peanut Butter Cookie Recipes

*Don't get ambitious with the size of your soft peanut butter cookies.* They spread like crazy! Above in the picture break is what looks like a honeycomb pattern. Well-placed Heart Stoppers were too damn big and spread to form a sheet. While it sounds intriguing, it's bad. The sheet seals in heat at the center and, if our cookies were any thicker, would have resulted in strange cooking and burning since the temperatures were uneven.

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