peanut butter cookie

Here's what you need: yellow cake mix, chocolate chips, oil, eggs

Chocolate Chip Cake Mix Cookies Recipe by Tasty

yellow cake mix

chocolate chips

eggs

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Combine cake mix, chocolate chips, oil, and eggs in a mixing bowl.

Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.

Bake at 350°F (180°C) for 10-12 minutes.

https://vid.tasty.co/output/32667/mp4_640x640/1495577713

Peanut Butter Blossoms -- Incredibly soft peanut butter cookies topped off with a milk chocolate kiss! This recipe can be doubled.Be sure to check out the recipe VIDEO at the bottom of the post!

Peanut Butter Blossoms

unsalted butter

light brown sugar (tightly packed (135 grams))

sugar ((50 grams))

peanut butter ((140 grams))

vanilla extract

all-purpose flour ((188 grams))

cornstarch

baking soda

salt

sugar

Milk Chocolate Kisses (unwrapped)

Combine butter and sugars in the bowl of a stand mixer (or you may use a large bowl and an electric mixer) and beat until well combined (about 1 minute).

Add peanut butter, and stir well.

Add eggs and vanilla extract and stir until well-combined.&nbsp;&nbsp;

In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt.

Gradually add flour mixture into the peanut butter batter, pausing occasionally to scrape down sides and bottom of bowl so that all ingredients are well-combined.

Cover dough with plastic wrap and&nbsp;Place in the refrigerator and chill for 30 minutes to one hour*&nbsp;&nbsp;

Preheat oven to 375F (190C) and line cookie sheets with parchment paper. Pour remaining ½ cup of sugar into a small bowl and set aside.

Once dough has chilled, remove from refrigerator and roll into 2-teaspoon-sized balls. Roll completely in sugar and place on prepared cookie sheet at least 2" apart.&nbsp;&nbsp;

Bake on 375F (190C) for 8 minutes.

Within a minute or so of removing cookies from oven, gently but firmly press a Hershey Kiss into the center of each cookie.&nbsp; Allow to cool completely on cookie sheet.

https://www.youtube.com/watch?v=x4gPVywHl3A

Peanut butter blossoms made with the absolute softest, butteriest peanut butter cookie base. 
↓↓↓↓↓↓CLICK FOR MORE↓↓↓↓↓↓

Print the full recipe here: https://sugarspunrun.com/peanut-butter-blossoms/

Ingredients
10 Tablespoons unsalted butter softened to room temperature (141g)
2/3 cup light brown sugar tightly packed (135g)
¼ cup sugar (50g)
1/2 cup creamy peanut butter (140g)

1 large egg
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour (188g)
1 Tablespoon cornstarch
¾ teaspoon baking soda
3/4 teaspoon salt
1/2 cup granulated sugar for rolling
24 Milk Chocolate Kisses unwrapped

Instructions
1.  00:15  Combine butter and sugars in the bowl of a stand mixer (or you may use a large bowl and an electric mixer) and beat until well combined (about 1 minute).

2.  00:45  Add peanut butter, and stir well.

3.  01:02  Add eggs and vanilla extract and stir until well-combined.  

4.  01:09  In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt.

5.  01:32  Gradually add flour mixture into the peanut butter batter, pausing occasionally to scrape down sides and bottom of bowl so that all ingredients are well-combined.

6.  01:42  Cover dough with plastic wrap and Place in the refrigerator and chill for 30 minutes to one hour*  
Preheat oven to 375F (190C) and line cookie sheets with parchment paper. 

7.  01:53  Pour remaining 1/2 cup of sugar into a small bowl and set aside.

8.  02:04  Once dough has chilled, remove from refrigerator and roll into 2-teaspoon-sized balls. Roll completely in sugar and place on prepared cookie sheet at least 2" apart.  

9.  02:18  Bake on 375F (190C) for 8 minutes.

10.  02:37  Within a minute or so of removing cookies from oven, gently but firmly press a Hershey Kiss into the center of each cookie.  Allow to cool completely on cookie sheet.

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Bakery Style Peanut Butter Cookies are an XL thick peanut butter cookie recipe filled with peanut butter chips! These easy cookies are enormous and SO good.

XL Bakery Style Peanut Butter Cookies Recipe

(226 grams) unsalted butter (softened)

peanut butter

½ cups (300 grams) packed brown sugar

(100 grams) granulated sugar

vanilla

(27 milliliters) milk

½ cups (434 grams) all purpose flour

(about

peanuts (, optional)

Preheat oven to 350°F. Line 2 cookie sheets with parchment or a silpat baking mats.

Cream butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment, about 2-3 minutes. Add eggs, vanilla, milk, baking soda, and salt and mix until combined. Slowly add flour and mix until dough just comes together. Stir in Reese’s Peanut Butter Chips and nuts.

Scoop ¼ cupfuls of dough and place on a cookies sheet at least 4-inches apart. Use a fork to press the cookies down with a criss-cross pattern.

Bake 15-18 minutes until the bottoms start to become light golden and the cookies are no longer glossy in the center.. Cool about 5 minutes and then remove from cookie sheets.

You can make these smaller (1 or 2 tablespoon size) and baking time will be less, about 7-10 minutes. Recipe can also be cut in half for fewer cookies, or doubled for more.

Store in an airtight container for up to 3 days or freeze for up to one month.

Your favorite childhood sandwich now in form!

Peanut Butter and Jelly Cookies

peanut butter,

butter, room temperature

brown sugar

all-purpose flour

peanut butter chips,

strawberry preserves or jelly

Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.

Reserve 1 cup of peanut butter for the cookie dough. Set aside.

Line a plate with wax or parchment paper. With the remaining 1/4 cup peanut butter, scoop out 3/4 teaspoon portions and place them onto the prepared plate. You will need 15 small &#8220;dollops&#8221; of peanut butter. They don&#8217;t need to be exact. Place the plate in the freezer while you prepare the cookie dough.

In the bowl of your stand mixer fitted with the paddle attachment mix together 1 cup of peanut butter and the butter until smooth. Add in both types of sugars and mix for 2 minutes on medium speed.

Add the egg, vanilla, baking soda, and salt and mix for 30 seconds, until combined, scraping the sides of the bowl as necessary.

Turn the mixer to low and add in the flour, mixing until just incorporated. Stir in the peanut butter chips.

Using a large cookie scoop (3 1/2 tablespoons) portion out the dough. Remove the plate with the peanut butter dollops. Make a large well in the cookie dough. Scoop out 3/4 teaspoon of the strawberry preserves and place this into the well of the cookie dough. Top this with one of the frozen peanut butter dollops. Form the dough into a ball carefully around the peanut butter and jelly, doing your best to seal it in. Repeat the process with remaining dough, peanut butter and jelly. If working in batches, place the peanut butter scoops back into the freezer to remain firm.

Place the dough onto the prepared baking sheet 2- inches apart. Bake for 12 minutes, or until the edges are lightly golden and the tops start to crack.

Remove the cookies from the oven and press additional peanut butter chips onto the tops as a garnish, if desired.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

A cookie crust is topped with layers of creamy peanut butter and chocolate—elevating these squares from a candy store favorite to an elegant delight.

Peanut Butter Cup Squares

peanut butter sandwich cookies, divided

butter or margarine, melted

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

milk

pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

thawed COOL WHIP Whipped Topping, divided

BAKER'S Semi-Sweet Chocolate

Line 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Finely crush 24 cookies. Mix with butter; press onto bottom of prepared pan.

Beat cream cheese and peanut butter in medium bowl with whisk until blended. Add milk and dry pudding mix; beat 2 min. Stir in 1 cup COOL WHIP; spoon over crust. Refrigerate until ready to use.

Microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.

Spread chocolate mixture over pudding layer in pan. Chop remaining cookie; sprinkle over chocolate mixture. Refrigerate 4 hours or until firm. Use foil handles to lift dessert from pan before cutting to serve.

Mix sweet, ripened bananas with peanut butter and more delectable ingredients when you make Peanut Butter Banana Cookie Bites. These little cookie balls are super simple and a fun take on your favorite smoothie flavor. You'll want to make another batch of Peanut Butter Banana Cookie Bites soon!

Peanut Butter Banana Cookie Bites

peanut butter sandwich cookies, finely crushed (about 3 cups)

bananas

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, melted

cocktail peanuts, finely chopped

Mix cream cheese, cookie crumbs and bananas until blended.

Shape into 48 (1-inch) balls. Dip in chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with nuts.

Combine the best of both worlds with our No-Bake Chocolate-Peanut Butter Dessert! With no baking, this recipe is ready in no time -- watch our video now!

No-Bake Chocolate-Peanut Butter Dessert

peanut butter sandwich cookies, finely crushed (about 2 cups), divided

butter, melted

milk, divided

pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding

BAKER'S Semi-Sweet Chocolate, melted

JET-PUFFED Miniature Marshmallows

thawed COOL WHIP Whipped Topping

Combine 1-1/2 cups cookie crumbs and butter; press onto bottom of 9-inch square pan. Refrigerate 15 min.

Meanwhile, beat peanut butter, dry vanilla pudding mix and 1-1/2 cups milk in medium bowl with mixer until blended.

Beat chocolate pudding mix and remaining milk in separate medium bowl with mixer 2 min. Blend in melted chocolate; spread over crust.

Reserve 1 Tbsp. of the remaining cookie crumbs for topping; sprinkle remaining crumbs over chocolate layer. Cover with marshmallows, then spread with peanut butter mixture.

Refrigerate 3 hours. Top with COOL WHIP just before serving; sprinkle with reserved cookie crumbs.

https://players.brightcove.net/pages/v1/index.html?accountId=1744010276001&amp;playerId=rJhqDKJMf&amp;videoId=4890594853001&amp;autoplay=true

There are no shortcuts when it comes to making a Classic Peanut Butter Cookie. The best peanut butter cookies are made from simple pantry ingredients and time-tested recipes. Don&#39;t bother with trendy recipes using 3 or 4 ingredients, you&#39;ll be disappointed.

Classic Peanut Butter Cookie Recipe

flour

¾ tsp baking soda

½ tsp baking powder

unsalted butter (softened)

½ cup packed light brown sugar

½ tsp vanilla extract

Preheat the oven to 350 degrees F.

Line two 18 by 13-inch baking sheets with parchment paper.

Add the flour, baking soda, baking powder, and salt to a medium mixing bowl and whisk together until well combined.

Add butter and sugars to a stand mixer with the paddle attachment. creaming the ingredients until light and fluffy.

Add the peanut butter and mix until creamy.

Add the egg and vanilla and continue to mix until well blended.

Set the mixer on low speed and slowly add in the flour mixture until just combined. Don&#39;t overmix!

Scoop out the dough and shape into balls (about 2 Tbsp each). Place the balls on the baking sheets about 2 inches apart.

Using a dinner fork flatten the cookies slightly, then turn the fork going in the opposite direction and flatten just slightly again. This will give you the classic crisscross pattern.

Place the baking sheets on two center racks of the preheated oven. Bake for  9 -10 minutes. The cookies will appear pale and slightly under-baked, which is okay.  They will continue to form and harden a bit as they cool.

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Top Tags

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No-Bake Chocolate-Peanut Butter Des...

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The most viewed peanut butter cookie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine