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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 5g||23%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 1g||3%|
|Total Sugars 12g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These classic peanut butter cookies are always a hit with peanut butter lovers of all ages. They’re nutty, sweet, and lightly salty with a delicate texture. A big bonus: they’re super easy to make and only require a few ingredients.
Chill the dough for at least an hour so it’s easier to roll into balls and won’t spread too much. You can make the dough up to a day ahead of time and stash it in the fridge, or freeze it for longer storage so you can have cookies anytime.
Peanut butter cookies are a great addition to bake sales, pot lucks, kids’ parties. They’re easy enough to make simply because you’re in the mood and make a nice afternoon snack with a glass of milk.
“Classic peanut butter cookies like these bring back fond memories of childhood, with their sweet and nutty flavor, crisp edges, and soft middles. They bake up nicely from frozen so you can have a freshly-baked cookie anytime. Next time I’ll try sandwiching them with a thick jam.” —Laurel Randolph
2 cups (9 ounces) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (12 tablespoons) unsalted butter, room temperature
3/4 cup peanut butter (smooth or chunky)
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
Gather the ingredients.
In a bowl, stir together the flour, baking soda, baking powder, and salt.
In another bowl, beat together the butter, peanut butter, granulated sugar, and brown sugar for a few minutes until light and fluffy. Beat in the eggs and vanilla until well combined. Gradually beat in the flour mixture just until combined.
Wrap the dough in plastic wrap and refrigerate until chilled, at least an hour or overnight.
Preheat the oven to 375 F and grease 2 large baking sheets. Roll tablespoon-sized balls of dough with your hands and place about 3 inches apart on the baking sheets.
Using a dinner fork dipped in flour, lightly press the cookies, flattening a bit and forming a criss-cross pattern on each cookie.
Bake until golden brown, about 9 to 11 minutes, rotating the pans halfway through baking.
Cool on the baking sheets for 1 minute then transfer to a rack to cool completely.
- Commercial salted peanut butter (not the natural, drippy kind) works best for this recipe but any kind will work. Use creamy or crunchy, depending on what texture you’re looking for.
- If you’re using salted butter, eliminate the extra salt in the recipe.
- Fold in about 1/2 cup of chopped peanuts to the dough just before baking for a stronger peanutty flavor and a bit of crunch.
- Add up to a cup of chocolate chips for a classic flavor combination.
How to Store and Freeze
- Store leftover cookies in an airtight container at room temperature for up to three days.
- To freeze the dough, roll the balls and make the criss-cross pattern. Place on a lined baking sheet and freeze for at least an hour. Transfer to a zip-top freezer bag and store for up to two months. Bake from frozen, adding one minute to the bake time.
- You can make the dough up to a day ahead of time. Leave it tightly wrapped in the fridge.
Why Do You Make a Criss-Cross Pattern on Peanut Butter Cookies?
Peanut butter cookies are recognizable for the criss-cross pattern on the top. This was likely originally done to make them distinguishable from other cookies. Pressing the dough with a fork helps the dough to spread a bit and creates more area for browning.
Why Do My Peanut Butter Cookies Not Taste Like Peanut Butter?
For a cookie with a stronger peanut butter flavor, be sure to use a peanut butter with a strong nutty flavor to begin with. Adding chopped peanuts or peanut butter chips can help enhance the flavor as well.
Why Are My Peanut Butter Cookies Dry?
If your cookies are dry, you may have added too much flour. Make sure you’re measuring flour the correct way or you’ll end up adding too much. It’s also best not to over-cook peanut butter cookies.
Video about Super Easy Cookie Recipes With Few Ingredients
3-Ingredient Butter Cookies Recipe
Learn how to make the easiest butter cookies with only 3 ingredients that you already have. These butter cookies are so delicious and they melt in your mouth! This recipe is super easy and anyone can make it at home.
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Full written and printable recipe: https://www.thecookingfoodie.com/recipe/3Ingredient-Butter-Cookies-Recipe
More cookie recipes you may like:
Classic Butter Cookies: https://www.youtube.com/watch?v=dzm_QDCqm2U
Fudgy Brownie Cookies: https://www.youtube.com/watch?v=GAyUOQCGwZ0
Chocolate Crinkle Cookies: https://www.youtube.com/watch?v=9Se55H71nHo
3-Ingredient Peanut Butter Cookies: https://www.youtube.com/watch?v=dgeFGXO9T5w
Thumbprint Cookies: https://www.youtube.com/watch?v=JuWK32IX2zc
Almond Cookies: https://www.youtube.com/watch?v=ibwfWgbGVcw
Makes about 25 cookies
1 cup (230g) Butter, softened
2 cups (250g) Flour
2/3 cup (85g) Powdered sugar
Sugar for coating
1. Preheat oven to 350F (180C). Line a baking tray with parchment paper, set aside.
2. In a large bowl cream together the butter and powdered sugar until light and fluffy. Add the flour and mix until combined. If the dough is too soft, add 2-3 tablespoons of flour
3. 2 ways to shape the cookies:
A. Shape the dough into a disk form, wrap in plastic wrap and refrigerate for 1 hour. Then, roll out the dough into 1/4-inch (1/2cm) thick. Then, cut into desired shape (hearts, round, rectangle).
B. Roll the dough into a log shape, wrap it with plastic wrap and freeze for 30 minutes. Then, unwrap and slice the log into 1/4-inch (1/2cm) thick slices.
4. Transfer the cookies to the baking tray and bake for 12-15 minutes, until slightly golden.
5. Allow to cool.
• Cookies can be stored in an airtight container up to 3 days.
• If the cookies are too soft, refrigerate for 30 minutes before baking
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