Post photos of lip-smacking food or share your recipes.

Easy Peanut Butter Cookie Recipes

Easy Peanut Butter Cookie Recipes
Peanut butter cookies are a wonderful snack and are enjoyed by almost all age groups. They are delicious and can be easily made and stored at home.
Marian K
Peanuts provide protein, vitamin E, vitamin B3, magnesium, folate, dietary fiber, arginine, and high levels of the antioxidant p-coumaric acid. Peanut butter is a fairly popular food around the world (especially amongst children). While many enjoy it just the way it is, others enjoy it in a sandwich with jelly. It has been included in other sweet foods, such as cakes and cookies. You can also dip the cookies in a glass of milk for a quick breakfast alternative. Here are some quick and easy peanut butter cookie recipes for you to try out.
Easy to Make Peanut Butter Cookies
  • 1 teaspoon, vanilla extract
  • 1 cup, peanut butter (creamy or crunchy)
  • 1 egg
  • 1⅓ cups, baking sugar replacement (Splenda)
Preheat the oven to 350 °F. Coat a large baking sheet with butter and dust it with flour. Add the peanut butter, egg, 1 cup of the sugar replacement, and vanilla extract to a mixing bowl. Mix the contents thoroughly. The mixture should be thick and lumpy. Spoon each mixture on the baking sheet. Coat a fork with some sugar replacement, and use it to press down and make a crisscross design on each cookie. Bake the cookies for 12 minutes. When they are done, take them out of the oven and sprinkle the remaining sugar replacement lightly on each cookie. Remove them from the pan and serve.
Recipe from Scratch
  • ½ cup, granulated sugar
  • ½ teaspoon, baking powder
  • ½ cup, packed brown sugar
  • ¾ teaspoon, baking soda
  • ½ cup, peanut butter
  • 1¼ cups, all-purpose flour
  • ¼ cup, shortening
  • ¼ teaspoon, salt
  • ¼ cup, butter or margarine (softened)
  • 1 egg
Preheat the oven to 375 °F. In a large bowl, combine the granulated sugar, shortening, peanut butter, butter, and egg. Mix well with a wooden spoon and add the remaining ingredients. Stir again. Use a plastic wrap to cover the bowl, and place it in the refrigerator for about 2 hours. Take out the bowl and shape the mixture into 1¼'' balls. Place the dough balls on an ungreased cookie sheet. Then, press them down gently to flatten them. Bake for about 10 minutes or until golden brown. Let it cool and store.
Soft and Crunchy Peanut Butter Cookies
  • ¼ cup, Fisher dry-roasted peanuts (chopped)
  • 1 roll (16.5 ounces) Pillsbury peanut butter cookies
  • ¼ cup, granulated sugar
  • ½ cup, powdered sugar
  • ½ teaspoon, ground cinnamon
  • Non-stick cooking spray
  • ½ cup, JIF creamy peanut butter
Preheat the oven to 375°F. Combine the ground cinnamon, chopped peanuts, and granulated sugar in a bowl to form a powdery mixture. Take a separate bowl, and mix together the JIF peanut butter and powdered sugar until you have a smooth paste. Shape this mixture into 1'' balls. Now, slice the Pillsbury cookie dough into 12 pieces, and then cut slice each piece in half to make 24 pieces. Press each piece lightly.
Use each cookie dough piece as a wrap around each peanut butter ball. Now, roll these balls in the powdery peanut mixture; pat lightly so that the mixture sticks. Place the balls on an ungreased cookie sheet. Spray any flat kitchen instrument with the non-stick cooking spray, and use it to flatten the balls into disks till they are about ½'' thick. Sprinkle the cookies with remaining peanut mixture. Bake them for 7-12 minutes, or until the edges are golden brown. Let it cool. Store in an airtight container.
Crunchy Peanut Butter Cookies
Peanut Butter Cookies