To keep longer, store in the refrigerator for up to 2 weeks. They do well loosely covered on the counter for 2 – 3 days as well. Store: Cookies can be stored in an airtight container on the counter for 5 days. Let cool a few minutes, transfer cookies to wire rack and repeat with remaining dough. Optionally, sprinkle with sugar or coarse salt.īake: Place in the oven and bake for 10 – 13 minutes (13 minutes will yield a crispier cookie that’s tender inside). Using the back of a fork, flatten in a crisscross pattern. Place the balls of dough about 2 1/2 inches apart on a baking sheet. Roll and flatten: Using a 1.5 tablespoon scooper, scoop out the dough and roll into balls, about 1 1/4 inch. The dough will be tough to stir, using your hands to mix it together will be easier. Next, add the flour, baking soda, and salt, mix to combine. Make the dough: In a large bowl, add the peanut butter and sugar and mix until creamy. Line a cookie sheet with silicone mat, parchment paper or leave ungreased. I love to hear what you think, or any changes you make. If you try this peanut butter cookie recipe, please let me know! Leave a comment and rate it below. When ready to bake, no thawing needed, simply place the frozen dough on a lined baking sheet and bake for 2 – 4 minutes longer than recipe time. Place frozen dough balls in a freezer bag or freezer safe container for up to 2 months. To freeze peanut butter cookie dough, roll the dough into balls as directed, place the balls on a cookie sheet and place in the freezer until solid.Let thaw in the fridge or on the counter. To freeze peanut butter cookies, let the cookies cool completely and store them in a freezer safe container with parchment paper between the layer of cookies.To keep longer, store them in the refrigerator for up to 2 weeks. They do well loosely covered for a couple of days too. Keep your peanut butter cookies fresh in an airtight container on the counter for up to 5 days. And this tablespoon trigger cookie scoop (affiliate links) helps keep the cookies uniform when scooping.
Recommended Equipment: I love using this silpat or parchment paper to line my baking sheets. If you’re allergic to nuts, try using sunbutter instead.Recipe can easily be cut in half or doubled.When flattening, dip the fork in sugar between pressing the cookie to keep them from sticking.To warm the milk, set it in a warm spot by the oven while it’s heating.I tested many batches and they were just fine. If you don’t have baking soda on hand, baking powder works great too.For a less sweet cookie, reduce the sugar to 3/4 cup which is just as delicious.Tips For Your Best Peanut Butter Cookies! My kitchen was a cool 74 with the air on. BUT, if the temperatures are warm in your kitchen, above 80 degrees, you may consider rolling the balls and letting them chill in the refrigerator for 30 minutes before baking. No! Unlike most peanut butter recipes that call for chilling the dough before baking which keeps the dough from spreading too much, this recipe doesn’t require you to chill the dough, making for one less step and cookies in minutes. Let cool a few minutes, transfer cookies to wire rack and repeat with remaining dough.Bake, on the center rack, for 10 – 13 minutes (13 minutes will yield a crispier cookie that’s tender inside).
Optionally, sprinkle with sugar or coarse salt.
Place the balls of dough about 2 1/2 inches apart on a baking sheet.Using a trigger scooper, scoop out the dough and roll into balls, about 1 1/4 inch.The dough will start to stiffen and be tough to stir, use your hands to finish mixing it together. Next, add the flour and baking soda, and mix to combine.In a large bowl, add the peanut butter and sugar and mix until creamy.Line 2 cookie sheets with silicone mat, parchment paper or leave ungreased. Mineral salt – only use if peanut butter is unsalted.Baking soda – baking powder works as well.
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