Peanut butter cookies. These cookies were for sure the best Peanut Butter cookies I ever made. I too added just a little more flour and a little more Peanut Butter. The peanut butter cookie recipe that most resembles modern peanut butter cookies, and introduced the now familiar cross-hatch pattern, first appeared in Ruth Wakefield's Toll House Tried and True.
I have tried a lot of peanut butter cookie recipes. These soft double peanut butter cookies are definitely a favorite. This classic peanut butter cookie recipe is thick and chewy, dusted with sugar, and downright delicious. You can cook Peanut butter cookies using 7 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Peanut butter cookies
- Prepare 1 C of butter.
- It's 1 C of peanut butter.
- You need 1 C of brown sugar.
- You need 1 of egg.
- Prepare 1 C of corn flour (more if dough still too soft).
- It's 2 C of flour.
- You need 1 of egg yolk (apply on top of the cookies).
Peanut butter cookies are one of those desserts we're always in the mood for. They're salty, sweet, and more rich than a chocolate chip cookie ever could be. Measure the peanut butter and sugar into a bowl. It is amazing how much flavor these simple peanut butter cookies without brown sugar have.
Peanut butter cookies instructions
- Use spatula or wooden spoon to mix butter, peanut butter & sugar. Add egg. Mix again..
- Add both flour in batches. Mix well until well combined and turn into pliable dough. Shape into anything you fancy then brush with egg yolk..
- Bake at 130’C for 10-15 mins..
I make them very often because I always have the ingredients on hand. When you make a "peanut butter cookie" with only peanut butter, sugar, and an egg, you just can't get the typical texture that you'd expect from a cookie. And that's why this peanut butter cookie. These vegan peanut butter cookies are impossible to stop eating! The cookies are so deliciously light, soft, chewy, and better than any other peanut butter cookie—vegan or not—that I've ever tried.