Can These Cookies Be Frozen
Yes, you can freeze these cookies! Once the cookies have cooled completely, you can store them in an airtight container or freezer bag in the freezer for up to 3 months. When youre ready to enjoy them, simply place the cookies on the counter for a few hours so that they can come to room temperature.
If you want to freeze the cookie dough: Scoop the cookie dough with a cookie scoop, press each ball of dough down with a fork in a criss-cross pattern, and freeze the cookie dough on a baking sheet lined with parchment paper for 1 to 2 hours. Once the cookie dough is frozen, freeze in an airtight container or freezer bag for up to 3 months. You can bake the cookie dough from frozen for an additional 1 to 2 minutes.
Tips On Making No Bake Cookies
- I prefer using salted butter AND an additional dash of salt to balance the sweetness.
- Be sure to bring the mixture to a full boil for one minute.
- If cookies are soft, refrigerate to firm up.
- Use butter, not a butter substitute.
- Peanut butter that does not separate is easiest to work with.
- I find QUICK OATS work better than old-fashioned oats.
- A cookie scoop is great for cookies of uniform shape.
Tips For The Best Peanut Butter Cookies
There are a few tips that will help you make the best cookies.
- Use a name brand peanut butter like Skippy, Jif, or Peter Pan. I usually buy a natural version of peanut butter for my PB& Js, but the natural brands yield a cookie with a grittier texture, and spread too much. That said, if you have a natural brand of peanut butter that works for you, use it! I just find I get better results with the name brands.
- Chill the dough. Chilling the dough for a few hours will help the peanut butter cookies maintain their shape, and not overly spread when cooked.
- Dip the fork in sugar. To help keep the fork from sticking when you make a cross-hatch pattern on the cookies, dip the tines in a little granulated sugar between cookies.
- Use a lower oven temp for chewier cookies. If you want chewy cookies, bake a little longer at a lower temperature.
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At What Temperature Do Cookies Bake
Bake at 375 degrees F until brown and soft, 12 to 15 minutes. Bake the cookies at 425 degrees Fahrenheit for 8 to 10 minutes, or until they are brown and crunchy on the outside. This will produce cookies with a crispy-cakey texture.
Why Are My Peanut Butter Cookies Dry And Crumbly
We think youll find that with our recipe, the cookies are soft . But if you have a recipe that you are struggling with, use these tips.
- Make sure you use real butter. Margarine can make cookies crispier.
- Test your oven temperature to make sure it is heating correctly.
- Measure your flour correctly. Spoon the flour into the measuring cup, then level it with a knife. Dont pack the flour in.
- Use silicone baking mats to promote even baking. You can find these in just about any store.
- Dont over bake the cookies. We take the cookies out before they start getting brown at all. This helps them stay soft.
Okay, and one more thing- if you dont need these cookies right now but know that youll want them in the near future, they are very freezable!
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Classic Peanut Butter Cookies
These classic peanut butter cookies are always a hit. Easy to make, easier to eat! Theyre absolutely our favorite.
Peanut butter lovers rejoice! This cookie is for you.
I made a huge batch of these classic cookies for the weekend. These peanut butter cookies will melt in your mouth. The edges are chewy, the centers are soft, the tops are crinkly. It is nearly impossible to stop at one. I served hummus & pita chips, a cheese plate, and sangria and these cookies were the first to go.
I think all dinners should start with a peanut butter cookie appetizer.
This is a super basic recipe. No frills, nothing fancy. No candy bar pieces, gooey caramel, chocolate chips, or sprinkles to take away from the massive peanut butter flavor. Trust me, you wont miss any of that stuff! Just pure peanut butter. By the way, if you want EXTRA peanut butter flavor, you must make my updated peanut butter cookies recipe. Twice the peanut butter!
Todays cookies are soft-baked style. For a little crunch, feel free to bake the batches a minute or two longer. But the softness is what makes them SO good!. And guess what? They stay soft for days and days. I made this batch on Wednesday and the few I have leftover are still just as soft as they were on day 1. Soft cookies > crunchy cookies.
And yes, the wait is so, so, so worth it.
- Prep Time:3 hours, 15 minutes
- Cook Time:11 minutes
- Total Time:3 hours, 30 minutes
- Yield:30 cookies
Faq And Tips For Making The Best Soft And Chewy Peanut Butter Cookies
- Why did my cookies turn out dry? You need to be careful not to overcook. Even cooking an extra 5 minutes will cause these cookies to get dry. If they look a little undercooked at the 8-10 minute mark, the residual heat from the pan will continue to bake them.
- Can I customize these cookies? Yes, you can easily customize these cookies in a few ways:
- folding in some chocolate chips after you have added in the dry ingredients .
- add in 1 tablespoon of vanilla instead of 1 teaspoon for a stronger vanilla taste
- use crunchy peanut butter instead for a different texture. The cookies will still be soft and moist but not as chewy.
- How long do these cookies keep? Store these peanut butter cookies in an airtight container for up to 2 weeks at room temperature. To keep the cookies soft, place a slice of bread in the container. It really works.
- Can I freeze them? Transfer cooled peanut butter cookies to an airtight container or freezer bag and store in the freezer for up to 3 months.
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Storing And Freezing Tips
- To store: As these cookies are a little fragile, I recommend keeping them stored in the fridge, in a sealable container. They will remain fresh for at least 2 weeks. Simply remove from the fridge 5-10 minutes before eating, or if you are packing it in a lunch box, wrap it up and place it in there directly.
- To freeze. Place leftover cookies in a ziplock container and place them directly in the freezer. They will keep well frozen for at least 6 months.
Classic Peanut Butter Cookie Recipe
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Homemade peanut butter cookies are always a favorite in this household. No matter how many I make, they vanish almost as soon as I put them out on a plate. When we have friends and relatives come over, Ill usually make up several batches of this soft peanut butter cookie recipe so that everyone can enjoy.
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The Best Soft And Chewy Peanut Butter Cookies
What is better than the best classic, soft and chewy peanut butter cookies? To be honest, not a whole lot comes to mind. These puffy and thick peanut butter cookies stay soft for days and literally melt in your mouth. Plus, they are no chill cookie, meaning you can make them and eat them in less than 20 minutes with just a few simple steps. Get ready to fall in love with a cookie.
Growing up, I was only really familiar with peanut butter cookies that were thin, hard and crunchy. The ones that were in my great aunts tin for what seemed to be a few weeks too long. But then something amazing happened a few years ago. I tried an incredible, soft peanut butter cookie from the bakery section of my local grocery store. I was forever changed. Now, I cannot even imagine going back to those crumbly, stiff, practically stale cookies that I grew up on.
Mix In Dry Ingredients
You can either mix the dry ingredients together in a separate bowl before you begin the rest of the recipe – which I recommend to ensure even distribution, or just toss them into the mixer on top of the beaten wet ingredients. Either way, beat them in until they are just combined and the dough is uniform throughout.
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Less Flour More Peanut Butter
I call these very peanut butter cookies because theyre packed with 2 cups of peanut butter in the dough. This is 2x the amount of my classic peanut butter cookies AND they have less flour, so you can be sure todays cookies are dense with flavor! They remind me of these peanut butter oatmeal cookies in terms of peanut butter flavor, but they dont have the chewy oat texture.
By the way, did you know that nut butter can take the place of flour in some recipes? These flourless almond butter cookies require just 5 ingredients. Almond butter provides enough structure and stability so theres no need for any flour at all. If youre looking for a gluten free peanut butter cookie, use that recipe and replace the almond butter with peanut butter.
The Best Peanut Butter Cookies
The flavor of a peanut butter cookie is just hard to beat. Theyre perfectly sweet and buttery rich, and theyre sure to satisfy that peanut butter craving. And who doesnt love that traditional fork pressed criss cross pattern? I love how it sets these PB cookies apart from others.
Plus, it makes these a fun cookie for the kids to help make, my kids love doing the rolling and pressing.
This is my go-to recipe for peanut butter cookies and I hope it becomes yours too! Theyre one of those cookies thats just to hard to resist when someone has baked a fresh batch.
Its the weekend so thats always a good excuse to get baking, especially when your end result is this good! Sure its easy to give in to the temptation to just grab a peanut butter cookie at the bakery or mall but you can probably have these cookies ready as fast as that outing would take.
Plus youll have extra for sharing with friends or coworkers and theyll love you for it. And homemade is always the best, so I say lets get baking!
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Storing And Serving Chewy Peanut Butter Cookies
You need very little instruction for enjoying peanut butter cookies you can eat them while warm from the oven with a cool glass of milk. Personally Ive fallen in love with a single peanut butter cookie and a neat glass of Scotch at the end of a long day.
Whats most important is storing your cookies so they do not get stale and lose their chew. Avoid cookie jars and instead store your cookies in an airtight storage container. For really long-term storage, tuck a slice of bread in the container alongside the cookies the cookies will stay moist and chewy by absorbing the moisture from the bread.
Heat the oven and prepare the baking sheets.
Tips For No Bake Oatmeal Cookies
After 20 some odd years of making these Ive learned a few things along the way.
- Dont just bring the mixture to a simmer it needs to start fully boiling before counting down those 60 seconds.
- Dont use old fashioned oats, I think quick oats are a must. The cookies wont set up quite the same and they wont be as tender.
- The recipe should hopefully turn out perfect for you but if theyre a bit too wet, boil 15 seconds longer the next time, if they came out dry, boil 15 seconds under. The amount of time the liquid is boiled will determine the way the cookies set up and also determines how moist theyll be.
- I prefer creamy peanut butter but if you like the crunch of crunchy peanut butter you can use that here, just add an extra 1/4 cup so the consistency isnt affected.
- Use real butter, never margarine. It has a bad flavor which will effect the flavor of the cookies and it has added water so your end result wont be as good.
- Then as listed in the recipe stick with the bit of extra cocoa and peanut butter, it makes them a bit richer than you remember. I also cut back on the sugar by 1/4 cup as is listed in the recipe.
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How Long To Bake Cookies In The Oven
Place dough in the refrigerator and let it chill for one hour. Form the dough into balls about an inch in diameter and place them on baking pans. Use a fork to press down on each ball, creating a crisscross pattern in the process. Bake for approximately ten minutes in an oven that has been preheated to 375 degrees Fahrenheit, or until the edges of the cookies begin to brown.
Why Do My Peanut Butter Cookies Go Flat
- If no matter what recipe you use, your cookies always come out looking the same, its probably because the oven is set too high.
- The following is what is taking place: In an oven that is too hot, the butter will melt extremely rapidly before the other components have had enough time to form the structure of a cookie.
- Because of this, the entirety of the liquidy biscuit spreads out as the butter does.
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Can You Freeze These Peanut Butter Cookies
Absolutely! These cookies freeze extremely well, for up to one month in an airtight container. These are a great make ahead Christmas cookie recipe. You can also make the cookies about 5 days in advance and keep on the counter.
You can freeze the baked cookies. But another idea is to freeze the cookie dough. Then, you just need to let the dough thaw in the refrigerator about 24 hours before you bake them. Then they are ready to go.
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How To Make Peanut Butter Cheerio Balls:
Line a cupcake pan with cupcake liners. Set aside. In a large microwave-safe mixing bowl, melt butter and marshmallows. Do it in 20 seconds intervals, mixing between each until marshmallows and butter are melted. Generally it takes about 80-90 seconds.
Add the honey and peanut butter.
Whisk until combined.
Add the Cheerios and the Golden Grahams.
Mix until coated with marshmallow mixture. Using a large cookie scoop form the balls.
Place prepared balls into the cupcake liners. Then place the cupcake pan into the refrigerator for 30 minutes or longer to allow time to set. Or you can leave them out on the counter and they will be fully set in an hour or so.
Serve and enjoy!
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How To Make Peanut Butter Cookies Easy At Home
How To Make 3 Ingredient Peanut Butter Cookies
- Start by placing the three ingredients together in a bowl.
- Mix together until the cookie dough mixture is soft and moist.
- Scoop the cookie dough into small balls and place them on a lined or greased baking sheet.
- Flatten the cookies with your hands or the bottom of a glass, then use the back of a fork to press down and create criss-cross lines. Thats the iconic look of 3 ingredient peanut butter cookies, so we gotta represent!
- Bake, cool and and grab a cookie or two! Theyre soft, sweet and incredibly flavorful!
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Tips For Making This Easy Recipe
Best Peanut Butter For Cookies
The most common mistake with peanut butter cookies is using the wrong type of peanut butter. The BEST peanut butter for todays cookies is a processed creamy peanut butter, preferably Jif or Skippy. Natural-style peanut butter is my choice for eating, but it just doesnt produce the same type of cookie as its processed counterpart. With so much peanut butter in this cookie dough, natural peanut butter will give you a dry, crumbly cookie.
If you prefer peanut chunks, use Jif or Skippy crunchy. See recipe note.
Want to add extra peanut flavor? Go for it! Fold 1/2 cup of chopped peanuts or peanut butter chips into the cookie dough. Or you could even drizzle peanut butter on top like we do with these peanut butter chocolate cookies. YUM!
Ive made hundreds of different cookie recipes and can say with 100% confidence that these have the most peanut butter flavor of any cookie Ive ever tried.
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