Does anybody have a good recipe for soft peanut butter cookies. Please, don't tell me to make the 3 ingredient kind since I don't like that recipe and it's not soft cookies. I've made the cake mix cookies but they're ok. I have to put bread with my pb cookies to keep them soft.
Looking for a Recipe for Soft Peanut Butter Cookies – Not the 3-Ingredient Type!
- Thread starter scrivener
- Start date
@angryj Here are some tips to keep your peanut butter cookies soft:
Seal them in an airtight container: The key to keeping cookies fresh and soft is to seal them in an airtight container, like a resealable freezer bag123.
Add a piece of bread to the bag: This trick works because the extra moisture from the bread creates a humidity level inside the bag that slows down the moisture loss from the cookies14.
Use brown sugar: There’s more moisture in brown sugar than in white sugar, which can help keep the cookies soft1.
Don’t overbake: Bake the cookies for the recommended time and be sure not to overbake. Overbaking can cause the cookies to harden5.
Store properly: If you’re not planning to eat the cookies within a few days, consider freezing them. Transfer cooled peanut butter cookies to an airtight container or freezer bag and store in the freezer for up to 3 months4.
Remember, the fresher the cookies, the softer they’ll be. So, it’s best to eat them the day they were baked if possible1. Enjoy your baking!
Seal them in an airtight container: The key to keeping cookies fresh and soft is to seal them in an airtight container, like a resealable freezer bag123.
Add a piece of bread to the bag: This trick works because the extra moisture from the bread creates a humidity level inside the bag that slows down the moisture loss from the cookies14.
Use brown sugar: There’s more moisture in brown sugar than in white sugar, which can help keep the cookies soft1.
Don’t overbake: Bake the cookies for the recommended time and be sure not to overbake. Overbaking can cause the cookies to harden5.
Store properly: If you’re not planning to eat the cookies within a few days, consider freezing them. Transfer cooled peanut butter cookies to an airtight container or freezer bag and store in the freezer for up to 3 months4.
Remember, the fresher the cookies, the softer they’ll be. So, it’s best to eat them the day they were baked if possible1. Enjoy your baking!
Just make the classis Betty Crocker recipe with stick margarine instead of shortening/butter https://www.bettycrocker.com/.../6aa18699-bad1-442a-97bf...
mhagerstrom
New member
F
samsonwebs
New member
Easy Peanut Butter Cookies
These peanut butter cookies have a perfect texture: soft and chewy inside with a slightly crisp outside. You'll never make another peanut butter cookie recipe!
boulderlocavore.com
Peanut Butter Cookies
1 cup sugar
1 cup packed light brown sugar
1 cup creamy or crunchy peanut butter
1 cup unsalted butter, softened
2 eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
Cream together the butter, peanut butter and sugars until light and fluffy in large bowl with electric mixer. Add eggs and vanilla, beat until blended in. Sift together flour and baking soda; stir into butter mixture just until blended. Scoop onto baking sheet lined with baking mat or parchment, bake in preheated 350°F 9-11 minutes or until very lightly golden brown on the edges. They should look slightly wet in the center, this will help them be soft but be sure to let cool several minuets before eating to set.
1 cup sugar
1 cup packed light brown sugar
1 cup creamy or crunchy peanut butter
1 cup unsalted butter, softened
2 eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
Cream together the butter, peanut butter and sugars until light and fluffy in large bowl with electric mixer. Add eggs and vanilla, beat until blended in. Sift together flour and baking soda; stir into butter mixture just until blended. Scoop onto baking sheet lined with baking mat or parchment, bake in preheated 350°F 9-11 minutes or until very lightly golden brown on the edges. They should look slightly wet in the center, this will help them be soft but be sure to let cool several minuets before eating to set.
Or you could do a slight variation on the “3 ingredient PB cookie:” 1 cup peanut butter (regular not the “natural” type), 1/2 cup sugar, 1/2 cup brown sugar, 2 eggs and 1/2 teaspoon vanilla. Combine all ingredients and bake on baking sheet with baking mat or parchment at 350° about 10 minutes. The addition of the additional egg and swapping some of the granulated sugar for brown yields a softer result.
To make your cookies softer and chewier overall use a mix 1 part white sugar to 2 parts brown sugar and replace the butter with oil. So if your recipe calls for 1 cup of sugar, use 1/3 c white sugar and 2/3 c brown sugar (dark brown gives a deeper flavor). White sugar and butter tend to give cookies a crisper more solid consistency because of the way they react to heat
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.beautifulwit6
New member
I think americas test kitchen had one on there website if i remember correctly.
benben1010
New member
Peanut Butter Chocolate Chip Cookies
Ingredients
1 cup peanut butter
½ cup butter softened
½ cup white sugar
½ cup brown sugar
1 egg
3 Tbsp milk
1 tsp vanilla extract
1 ½ cups flour
¾ tsp baking powder
¼ tsp salt
1 ½ cups semi-sweet chocolate chips optional
Instructions
With a hand mixer, cream together the peanut butter, butter, white sugar and brown sugar until blended.
Beat in the egg, milk, and vanilla.
Combine the flour, baking powder and salt in a separate bowl.
Add flour mixture to the peanut butter mixture and mix together. Stir in chocolate chips at this point if desired.
Scoop tablespoonfuls of dough and roll into balls.
Place cookies 2 inches apart on ungreased cookie sheets (I used parchment paper since my cookies tend to burn on my darker pans).
Press each ball once with a fork.
Bake for 8-10 minutes at 375. Don’t overcook! These cookies are much better soft and just barely cooked all the way through! Enjoy!
Ingredients
1 cup peanut butter
½ cup butter softened
½ cup white sugar
½ cup brown sugar
1 egg
3 Tbsp milk
1 tsp vanilla extract
1 ½ cups flour
¾ tsp baking powder
¼ tsp salt
1 ½ cups semi-sweet chocolate chips optional
Instructions
With a hand mixer, cream together the peanut butter, butter, white sugar and brown sugar until blended.
Beat in the egg, milk, and vanilla.
Combine the flour, baking powder and salt in a separate bowl.
Add flour mixture to the peanut butter mixture and mix together. Stir in chocolate chips at this point if desired.
Scoop tablespoonfuls of dough and roll into balls.
Place cookies 2 inches apart on ungreased cookie sheets (I used parchment paper since my cookies tend to burn on my darker pans).
Press each ball once with a fork.
Bake for 8-10 minutes at 375. Don’t overcook! These cookies are much better soft and just barely cooked all the way through! Enjoy!