For today’s Cookie Friday I have something easy and simple for you – nothin’ stuffed nor oversized – just good old cookies. With peanut butter. :)
I love stuffed/filled cookies – chocolate, Nutella, caramel – all super delicious! But sometimes a simple cookie is all you want :) Great texture and flavor is all you need – no gimmicks – just a cookie!
These peanut butter cookies are done in no time and really delicious – fresh from the oven still soft inside and crunchy outside (of course only if you haven’t over-baked them – which can happen with these short baking times, so be careful!). They are best the first day, but still very good for at least one week if you store them in an airtight container. You don’t have to eat them all at once :P
If you are craving for more cookies with peanut butter, I can give you some more recipes: Peanut Butter Chocolate Chip Cookies, Peanut Butter and Nutella stuffed Chocolate Chip Cookies or these suuuuper delicious Brownie Peanutbutter Cookies from Knusperstübchen – she was my first guest for the Cookie Friday! :))
INGREDIENTS / ZUTATEN
1/2 cup (115g) butter
1 cup (220g) peanut butter
1/2 cup (100g) sugar
1/2 cup (100g) brown sugar
1 egg
1 tsp. vanilla extract
1 tsp. baking powder
1/2 tsp. salt
1 3/4 cups (230g) all-purpose flour
melted chocolate for decoration (optional)
115g Butter
220g Erdnussbutter
100g Zucker
100g brauner Zucker
1 Ei
1 TL Vanille Extrakt
1 TL Backpulver
1/2 TL Salz
230g Mehl (Type 405)
geschmolzene Schokolade für die Dekoration (optional)
DIRECTIONS / ZUBEREITUNG
2. In a large bowl beat the butter on high speed until light and fluffy. Add peanut butter and sugars and mix until well combined. Add the egg and vanilla extract and mix until well combined.
3. Mix flour, baking powder and salt and add to the bowl – mix until just combined. Form little balls (approx. the amount of a tablespoon) and press together to get flat discs. Place on the baking sheets with enough space inbetween. Use a fork to make a criss-cross pattern on the cookies. Bake for 6-7 minutes – do not overbake or the cookies will get very dry. Take out of the oven and let cool down on the baking sheets for about 5 minutes – then transfer to a wire rack and let cool down completely. Decorate with melted chocolate (optional).
2. Die Butter in einer großen Schüssel auf höchster Stufe aufschlagen, bis sie hell und luftig ist. Erdnussbutter und die beiden Zucker zugeben und gut verrühren. Ei und Vanille Extrakt zugeben und unterrühren, bis sich alles gut verbunden hat.
3. Das Mehl mit dem Backpulver und Salz vermischen und dann alles mit in die Schüssel geben und nur kurz verrühren. Kleine Kugeln formen (etwa die Menge eines Esslöffels) und dann zu flachen Cookies zusammenpressen. Auf die vorbereiteten Bleche legen (mit genügend Abstand) und mit einer Gabel ein Rauten/Karomuster in den Teig drücken. Die Cookies für 6-7 Minuten backen – auf keinen Fall zu lange backen, sonst werden sie sehr trocken und krümelig. Aus dem Ofen nehmen und auf den Blechen noch etwa 5 Minuten abkühlen lassen, dann auf ein Kuchengitter legen und komplett auskühlen lassen. Mit geschmolzener Schokolade verzieren (optional).
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Here is a version of the recipe you can print easily.
Print
Easy Peanut Butter Cookies
- Prep Time: 15
- Cook Time: 7
- Total Time: 25
- Yield: 24 1x
Ingredients
- 1/2 cup (115g) butter
- 1 cup (220g) peanut butter
- 1/2 cup (100g) sugar
- 1/2 cup (100g) brown sugar
- 1 egg
- 1 tsp. vanilla extract
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 3/4 cups (230g) all-purpose flour
- melted chocolate for decoration (optional)
Instructions
- Preheat the oven to 350˚F (175°C). Line two baking sheets with baking parchment and set aside.
- In a large bowl beat the butter on high speed until light and fluffy. Add peanut butter and sugars and mix until well combined. Add the egg and vanilla extract and mix until well combined.
- Mix flour, baking powder and salt and add to the bowl – mix until just combined. Form little balls (approx. the amount of a tablespoon) and press together to get flat discs. Place on the baking sheets with enough space inbetween. Use a fork to make a criss-cross pattern on the cookies. Bake for 6-7 minutes – do not overbake or the cookies will get very dry. Take out of the oven and let cool down on the baking sheets for about 5 minutes – then transfer to a wire rack and let cool down completely. Decorate with melted chocolate (optional).
Notes
- Enjoy baking!
