Cookie 27: Peanut Butter Cookies

Every would-be, wanna-be, and will-be baker should know how to make peanut butter cookies. These are a great one to pull out of your hat for almost any event, and they’re such a delicious little comfort food. I never knew why we do the “criss-cross” pattern on the top of peanut butter cookies (anyone out there know the answer?) but the simple visual cue of seeing those little hash marks gives me a little tingle of joy knowing I’m about to bite into something incredible. My husband said he was craving a great peanut butter cookie, and with fall setting in here in Kansas City I just happen to have the urge to bake a little more often, so he got lucky. Just a heads up on this before we start the recipe – plan ahead for these. They require a little chill time in the refrigerator.

Peanut Butter Cookies

20 minutes

Cook Time: 12 minutes

6 hours

Yield: 3 dozen +

Peanut Butter Cookies

Try this easy, classic recipe for how to make peanut butter cookies. Every baker needs a great peanut butter cookie recipe in his or her repertoire!

Recipe Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup white sugar
  • 3/4 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup crunchy peanut butter

Recipe Directions

  1. Soften butter to room temperature.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
  3. In a mixing bowl, cream together the softened butter, white sugar and brown sugar.
  4. Add the eggs and beat just until blended.
  5. Add the vanilla extract and peanut butter and mix well.
  6. Begin adding the dry ingredient mixture about 1/3 at a time, beating just until blended.
  7. Cover and refrigerate the peanut butter cookie dough for at least 4 hours.
  8. Preheat your oven to 350 degrees.
  9. Line a baking sheet with parchment paper.
  10. Drop rounded balls (or use your cookie scoop!) onto the parchment paper.
  11. Bake 10 to 12 minutes, depending on how crunchy or soft you like your peanut butter cookies.
  12. Remove from oven and transfer to a wire rack to cool the rest of the way.
  13. Convince yourself you're just going to have one, then devour about a dozen in one sitting.
  14. Cover up the evidence so no one knows about your lack of self-control.

 

Cookie 20 – White Chocolate Cherry Cookies

I admit, how pink these ended up was a total accident. I only meant to add about a half teaspoon of red food coloring for the entire batter but let’s just say I lost control. I admit, I truly LOVE the color they ended up, I just hate using that much food coloring in a single cookie batter recipe!  I wouldn’t go over the teaspoon or so my ended up at, but you can use as much or as little as you want, or even none at all if you prefer. I just wanted a pretty pink cookie recipe for Valentine’s Day. 🙂

This is a quick and easy cookie recipe using white chocolate chips and dried cherries (mine are just dried bing cherries from Trader Joe’s, but really whatever cherries, or even whatever dried fruit you have on hand is fine!). Let me know in the comments if you end up trying this recipe!

White Chocolate Cherry Cookies

Rating: 41

Yield: 3 dozen

White Chocolate Cherry Cookies

Beautiful pink cherry and white chocolate cookies for Valentine's Day. Quick and easy recipe for V-Day cookies using white chocolate chips and dried cherries.

Recipe Ingredients

  • 1 stick (1/2 cup) butter, softened at room temperature
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons milk
  • 1 cup dried cherries
  • 1 1/2 cups white chocolate chips
  • Red food coloring (optional)

Recipe Directions

  1. Preheat your oven to 375 degrees. Line a cookie sheet with parchment paper.
  2. Beat the softened butter, white sugar and brown sugar together in your KitchenAid with the paddle attachment until well-mixed, light and fluffy.
  3. Add eggs, vanilla extract and milk and beat just until blended. I also added red food coloring at this stage. I meant to put about a 1/2 teaspoon but kind of lost control and it ended up closer to a teaspoon. I really hate using that much food coloring, but I have to admit the color turned out to die for!
  4. In a separate bowl, whisk together the flour, baking soda and salt. Add about 1/3 of the dry ingredients mixture at a time to the batter, mixing just until blended.
  5. Add the white chocolate chips and dried cherries.
  6. Drop in heaping spoonfuls or use your cookie scoop to get perfect, beautifully round cookies.
  7. Bake at 375 degrees for 11 to 12 minutes.
  8. Remove from oven and let sit on pan for 2-3 minutes, then carefully move them to a wire cookie rack to cool completely.

Cookie Recipe 2: Chocolate Chip Oatmeal Golden Raisin Cookies

It’s cold out. Really cold. And windy, too. This is what I had in my house. This is what I came up with. There you have it. Have I mentioned how much I love my cookie scoop? I bloody love this thing.

Chocolate Chip Golden Raisin Oatmeal Cookies Recipe Ingredients

  • 1/4 cup butter, softened
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2/3 cup flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup of quick-cook oats
  • 1/2 cup chocolate chips
  • 1/3 cup golden raisins

Chocolate Chip Golden Raisin Oatmeal Cookies Recipe Directions

Preheat oven to 350 degrees. I soaked my golden raisins in some white wine I had in the fridge and microwaved them briefly to plump them up a bit. This is totally optional. You can also use regular raisins if you like. I just happened to have golden raisins laying around the house. Line a cookie sheet with parchment paper. Mix the softened butter, white sugar and brown sugar until creamy. Add egg and vanilla extract and mix just until blended. Add dry ingredients and oats. Mix. Then add the chocolate chips and golden raisins. Mix just until blended. Bake for about 8 to 12 minutes, or a little longer if you prefer a crispy cookie. Remember – you can always add time, but you can’t take it away, so start small!

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Makes about 12 (a dozen) cookies with 1.5 tbsp scoops.

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