Peanut Butter Cookies
Calling all peanut butter fans! We know there are thousands of variations of peanut butter cookies that can be made but for a nice batch of simple, no-nonsense peanut butter cookies, you really can’t beat this recipe.
Overview
Total time: 30 S
Servings: 48
Calories: 80
Ingredients
- 1 cup peanut butter
- 1/2 cup butter salted
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 large egg
- 3 tbsp. whole milk
- 1 1/4 cups all-purpose flour
- 3/4 tsp. baking powder
- 1/4 tsp. sea salt
- 1 tsp. vanilla extract
Nutritional Information
- Serving Size: 1 cookie
- Fat: 5g
- Saturated Fat: 2g
- Cholesterol: 10mg
- Sodium: 60mg
- Carbohydrates: 8g
- Fiber: 0g
- Sugar: 5g
- Protein: 2g
Instructions
- Preheat your oven to 375°F.
- Add peanut butter, butter, white sugar, brown sugar, egg, vanilla, and milk to WildSide+ jar and secure lid.
- Blend on a Low speed for 15–20 seconds, or until the mixture reaches a uniform consistency.
- Add flour, baking powder, and salt. "Pulse" until mixed.
- Add any optional ingredients. "Pulse" until mixed or remove from jar and fold them in.
- Roll into small balls of dough and place on ungreased baking sheet approximately two inches apart.
- Flatten dough balls with a fork, making a criss-cross pattern.
- Bake in oven for 10 minutes, or until edges of cookies are lightly browned.
- Serve warm, or store in an airtight storage container and refrigerate for later.
Notes
Try adding chocolate chips, coconut, chopped nuts or dried fruit during step 5.
I made this a few weeks ago and I will probably try again sometime. I think the order of ingredients given in the recipe made for problems. Next time I will try putting liquid first, then next firm and so forth, ending with peanut butter for the wet ingredients. Also I will cut the butter into chunks, using room temp butter. I didn’t bother putting the dry into the wet in the blender as my blender had overheated and stopped several times with the peanut butter mix. To make the peanut butter mix finish blending, I added 3 or 4 tbsp. more milk. I then mixed the wet and dry in a bowl and put all in a baking pan rather than trying to make cookies with the thinner dough I had because of the milk addition. Good, but not peanut butter cookies.
I tried making this, but when I added the flour (step 4) the blender went to overload. I used a spatula to mix it a bit and then tried pulse again and that helped, but it would still go to overload before the flour was mixed in. I think I mixed about half of the flour in by hand.
Can you use coconut sugar in place of brown and white sugar in this recipe as well as your other cookie recipes? Also,any recommendations for a vegan substitute for salted butter? Finally, if stored in the frig, how long will the peanut butter cookies last?
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