Delicious Straight out the oven, Soft and Chewy Peanut Butter Cookies. These are almost identical to JAH Chocolate Chip Cookies except that you substitute half of the Butter with Peanut Butter.
Did you know that the Peanut Butter Cookie was created in Canada?
This is a big batch of Cookies. When done mixing, take out half and freeze for a later time. I usually just roll the cookie dough into a log and freeze.
FREEZING COOKIE DOUGH
Freeze your ready-to-bake cookies, and you’ll be prepared any time a cookie craving strikes. This recipe makes a big batch, so you can freeze half of it or more. Just roll the Cookie dough into individual cookie balls and lay them on a baking sheet to freeze. Then place the frozen Cookie Dough in a freezer bag.
Freeze the whole dough by shaping it into a cylinder. Wrap in parchment paper and saran wrap and into a freezer bag.
Let the Cookie dough come to room temp before cooking.
You can always freeze the cooked cookies as well and warm them in the oven before serving.
Peanut Butter Cookie Press
The marking on the top of Peanut Butter Cookies that sets it apart from all other cookies came unto the scene in the early 1930s.
Scoop 1 1/2 Tablespoons of Cookie Dough and Roll into a Ball. Press with a fork once. Turn 90 degrees and press for a second time to make the instantly recognizable marking associated with Peanut Butter Cookies.
Be sure to space them out to allow room for expansion.
More Peanut Butter Taste
If you want a more pronounced Peanut Butter Flavor, then just swap with the Butter. Instead of 1 Cup Peanut Butter and 1 Cup Butter. Use 1 1/2 C Peanut Butter and 1/2 C Butter.
Peanut Butter Cookie Ideas
Peanut Butter Cookie & Fudge
I also use this Cookie dough to create the base in JAH Peanut Butter Fudge. Instead of making cookies. I use the Cookie Dough to spread over a pie crust or a casserole dish and bake. Then Pour the Fudge over the top.
Bake the Cookie Sheet till just done or a little before, because when the Hot Fudge goes on, it will cook the Peanut Butter Cookie layer more.
Peanut Butter Chocolate Fudge
Spread some of the Peanut Butter Cookie Dough in a Pie Shell about 1/2 inch thick and bake until just set. Remove and let cool.
Prepare Peanut Butter Fudge and pour into the Pie Shell or Casserole on top of the Cookie Layer. Let it cool for about 5 minutes before sprinkling Chocolate Chips on top. Wait a few minutes for the Chips to soften and then spread out.
You could also layer the bottom of a muffin tray with Cookie dough and bake until just done or slightly before. Then pour in the Fudge and top with Chocolate chips while the Fudge is warm.
Peanut Butter & Jam Cookies
Roll and Flatten the Peanut Butter Cookie Dough and create an indent in the center. Drop a bit of Strawberry jam in the middle and bake.
Peanut Butter Cookies with Nutella
Spread some Nutella on the Cookies!
Equipment
- 2 Bowls
- 2 Baking Sheets
Ingredients
- 5 C Flour
- 3 C White Sugar
- 1 C Smooth Peanut Butter & Butter
- 1/3 C Water
- 2 Egg
- 2 Tbl Molasses
- 2 tsp Vanilla
- 1 1/2 tsp Baking Soda
- 1 tsp Baking Powder, Kosher Salt
- optional Handful of Oats or Graham Crumbs
- optional Chocolate Chips
Instructions
- Cream the Butter, Eggs, Molasses, Vanilla, Sugar and Water in a bowl.
- In another bowl, sift together the Baking Powder, Baking Soda, Salt and Flour.
- Empty the Dry mixture into the wet mixture bowl. Optionally add the Oats, Graham Crumbs, or Chocolate Chips.
- Use 1 1/2 Tbl to Scoop the dough out and roll into a circle and place them on the baking Sheet. Then flatten with a fork, making an impression on top.
- Bake in a preheated oven at 375 F in the middle rack position until very light brown around the edges. About 9–10 minutes. Let the Cookies cool and set before transferring them off the Baking Sheet.Use the other baking sheet to prepare the cookies and repeat.