The Best and Easy Peanut Butter Cookies

Just made these peanut butter cookies, in fact I doubled the recipe! They look exactly as pictured and are delicious :) I live in NE and it’s a rainy damp day here and that didn’t affect the cookies at all. I think that as one readers comment said, too soft, might be due to over incorporating the flour.

This recipe is borrowed from Julia's post and adapted from Martha Stewart. Here's the Peanut Butter Cookies recipe and baking instructions.

Ingredients

• 1/4 cup creamy peanut butter (can use natural one too)
• 2 tablespoons unsalted butter, room temperature (not melted - just let the butter from refrigerator sit on the counter for about an hour or so)
• 1/2 cup brown sugar
• 1 egg
• 1/2 teaspoon pure vanilla extract
• 3/4 cup all-purpose flour, sifted or aerated (see important note below!)
• 1/2 teaspoon baking powder
• 2 tablespoons granulated sugar for coating

Instructions

Important note about properly measuring flour using measuring cups:

1. The proper way to measure flour using measuring cups is to aerate it first. This is done either by sifting flour, or aerating it by fluffing it up and whisking it well, then spooning it into the measuring cup, then carefully removing any excess flour with a knife. If you just stick that measuring cup in the bag of flour and scoop some out, you will get a lot more flour than what the recipe calls for. Do aerate the flour, or you will end up with dry dough! :)
2. Preheat oven to 350 degrees Fahrenheit. Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined. Add an egg and vanilla, and continue beating until creamy.
3. In a separate bowl, whisk together flour, baking powder. Gradually add dry ingredients from step 2 to wet ingredients in step 1, beating on low speed.
4. Prepare baking sheet by lining it with parchment paper or lightly greased aluminum foil. Place granulated sugar on a plate. Roll spoonfuls of cookie dough into balls, rolling each ball between your hands. Roll balls in sugar to coat them completely.
5. Place cookie balls 2 inches apart on a prepared baking sheet. Bake until cookies begin to puff up slightly, about 12 minutes, until cookies just brown around the edges and crackle on top. Remove from oven and let the cookies cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely.

See the full post by Julia here.

Mini Apple Pie Cookies

Just made these… YUM! Things I learned: Easiest way to cut up the apples in the pie filling is to leave them all in the can and take a knife and slice back and forth in the can. Also, messy is fine. Yes, a bunch of filling ran out, but that’s ok. More yummy stuff to nibble at. I used a heart shaped cookie cutter for some and they were super cute..

Recipe >> Mini Apple Pie Cookies @ madefrompinterest.net

Buckeye Brownie Cookies

These cookies combine the best of both worlds…brownies and buckeyes! If you love buckeyes, but don’t like taking the time to dip them in chocolate, you’ll love this easy cookie recipe!



Buckeye Brownie Cookies

Ingredients:

• 1 package(s) traditional fudge brownie mix ( 19.5 ounce or family size )
• 1/4 cup butter ( melted )
• 4 ounce cream cheese ( softened, 1/2 block )
• 1 egg
• 1 cup Powdered Sugar
• 1 cup creamy peanut butter
• 4 ounces chocolate candiquick ( 4 blocks )

Directions

Heat oven to 350 degrees. In a medium bowl, beat the brownie mix, butter, cream cheese, and egg. The dough will be a lit tle sticky. Scoop th e dough onto an ungr eased cookie sheet, Read More >> Buckeye Brownie Cookies @ Tastes of Lizzy T

Raspberry almond shortbread cookies

I just finished making these and they are SO GOOD!! I had no issues whatsoever-no spreading in the pan, the jam stayed where it was supposed to….the secret to the dough is mix the butter/sugar well, then make sure to add the flour in a little at a time (maybe 2 TBSP) and mix between. I used margarine, and didn’t even put in the fridge at all! Just put them on the pan right after mixing and they came out perfect-just like the photo! The glaze is a must also-it really ‘makes’ the cookie! I used 1″ cookie scoop (like an ice cream scoop, but smaller), then rolled the balls by hand to make smooth, and it made 40 cookies.

Recipe >> Raspberry almond shortbread cookies @ parentpretty.com

Reese’s Nutter Butter Cookie Truffles

I just finished making these.. They are packed full of mini Reese’s peanut butter cups and crushed up Nutter Butter cookies. I plan to take them, along with some pies, to my daughter’s home for Thanksgiving. I had to taste one . . . I have a feeling that they will not last very long! So easy and so good!! A definite keeper!!

Reese’s Nutter Butter Cookie Truffles Recipe

Ingredients:

• 16 ounces Nutter Butter Cookies
• 8 ounces cream cheese
• 8 ounces Reese’s Mini Peanut Butter Cups, each one quartered
• 12 ounces milk chocolate chips
• 3/4  tablespoon shortening
• 1 tablespoon sprinkles (optional for top)

Directions:
Blend the Nutter Butter cookies in a food processor until they are fine crumbs.  Then break up the cream cheese into chunks and blend that together with the crumbs in the food processor until well blended.  Remove blade or transfer dough to another bowl.  Gently fold in the quartered Reese’s peanut butter cups.  I used the very small mini Reese’s that come unwrapped.  Roll into 1 inch balls and place on a cookie sheet lined with waxed paper or parchment paper.  Stick in the freezer for about 30 to 40 minutes.
Melt the chocolate chips and shortening in a microwave safe bowl stirring every 30 seconds until smooth.
Dip the frozen balls into the melted chocolate.  Cover them completely with chocolate, then lift up and gently tap to remove the excess chocolate.  I used a plastic fork with the two middle tines broken out.  Set back onto the cookie sheet covered in waxed paper.  Immediately add the sprinkles before the chocolate sets up.  The chocolate will set up quickly because the balls are so cold from being in the freezer.

Makes about 35 to 40 truffles

Caramel Apple Pie Cookies

I have tried these and everyone that loves pie, love these. I use a 21 oz can of apple filling (Had about 1/2 cup left). With the two pie crusts I can get about 17 (mason jar lid size). Also, I cut the “cookie size” out first, then layer with caramel, apple filling, and crust strips. Eggs wash. Drizzle with your sugar, nutmeg, and cinnamon. The temp on my stove , set at 350 degrees makes them just fine at about 25-30 minutes. I made mine for a style show, babyshower, and just because. Going to try cherry and peach next!

Recipe >> Caramel Apple Pie Cookies @ cincyshopper.com

Chunky Pecan Pie Bars

 photo credit: http://www.browneyedbaker.com

Chunky Pecan Pie Bars

original recipe: http://www.browneyedbaker.com/2009/07/15/chunky-pecan-pie-bars/

Ingredients:

For the Crust:

• 1½ cups all-purpose flour
• ½ cup (1 stick) butter, softened
• ¼ cup packed brown sugar

Filling:

• 3 large eggs
• ¾ cup corn syrup
• ¾ cup granulated sugar
• 2 Tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1¾ cups coarsely chopped semisweet or bittersweet chocolate (or chocolate chunks in a bag!)
• 1½ cups chopped pecans

Instructions:

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.

2. For the crust, mix together the flour, butter and brown sugar until crumbly. Press into the baking pan and bake for 12-15 minutes or until lightly brown.

3. For the filling, beat the eggs, corn syrup, sugar, butter and vanilla extract with a wire whisk. Stir in the chunks and pecans. Pour evenly over the baked crust and bake for 25-30 minutes or until set.

4. Cool in the pan on a wire rack. Cool completely and cut into bars. Store in an airtight container at room temperature (or in the refrigerator if you live in a warm/humid area with no air conditioning).

{Secret Ingredient} Bakery-Style Chocolate Chip Cookies

I baked a double batch of these cookies for our July 4th holiday family fish fry, and they were a big hit! I’ve been searching a long time for the perfect chocolate chip cookie recipe, and I finally found it.. Chewy and full of chocolatey flavor, they were both beautiful, wonderfully aromatic, and super tasty. “secret” ingredients were definitely the key!

Recipe >> {Secret Ingredient} Bakery-Style Chocolate Chip Cookies @ chelseasmessyapron.com

No-Bake Avalanche Cookies

No-Bake Avalanche Cookies are a simple make-at-home copycat recipe with just 5 ingredients. Have you ever had the pleasure of enjoying the Avalanche Bark at Rocky Mountain Chocolate Factory?

Imagine creamy peanut butter fudge speckled with Rice Krispies, fluffy marshmallows and chocolate chips. It's the ultimate treat. A creamy, fudgy, crunchy, peanut buttery treat that has the right touch of chocolate and is perfectly sweet! Hurry, you probably have everything you need to make this in your pantry!

Recipe >> No-Bake Avalanche Cookies @ theslowroasteditalian.com

Peanut Butter No Bake Cookies

This very simple, few ingredient and super tasty peanut butter no bake cookie recipe is calling your name if you or anyone you know is a peanut butter lover!

I made regular no bake cookies last week with cocoa in them for my family to take on vacation for the car ride and I saved a couple for my boyfriend, not knowing if he liked them or not because he isn't a big chocolate fan and he is really picky about foods.....he won't really eat homemade brownies or cake unless they are Little Debbie brownies or cake from a cake mix...I still haven't figured this one out! But, come to find out, no bakes are one of his favorite cookies! I was shocked and surprised that I didn't know this (since we have been dating for almost 6 years)...whoops! Anyway, he asked me if I would make just peanut butter ones the next time I made them because peanut butter is one of his favorite things in desserts!

They are sweet, peanut-buttery, have a great texture from the hearty and chewy oats and they almost taste like peanut butter fudge. If you are looking for a quick and easy sweet to satisfy your sweet tooth craving, a quick dessert for a party, or if it is too hot to turn on your oven, then you should give these a try and I am sure that you and whoever else gets a taste of these will be very satisfied! My boyfriend absolutely loved them!

No-Bake Peanut Butter Cookies

Ingredients:

• 3 cups white sugar
• 3/4 cup butter
• 3/4 cup milk
• 1/2 teaspoon vanilla extract
• 1 1/2 cups peanut butter
• 4 1/2 cups quick-cooking oats

Directions:

In a saucepan over medium heat, combine sugar, butter and milk. Bring to a rapid boil for one full minute. Remove from heat and stir in vanilla and peanut butter. Mix in the oats, stirring until the mixture begins to cool. Drop batter by teaspoonfuls onto waxed paper. Let cool until set.

Gooey Butter Cookies

I have made these and they are DELICIOUS!!!!! Love, love them. I have tried them with not only vanilla cake mix but strawberry, chocolate, lemon and mixed in chocolate chips, dried fruit, m & ms. Very versatile and always delicious!

Recipe >> Gooey Butter Cookies @ lilluna.com

Easter Egg Cookie Dough Truffles

I saw these amazing truffles and knew I had to try them for myself. They are WONDERFUL and I have gotten many compliments. I found out that you could also use a hand mixer for this recipe and other helpful tips:

Before attempting to shape the truffles, put them in the fridge for an out or two (or about half the time in the freezer) so that they won’t stick to your hands. If you don’t even have time to chill them, get a small bowl of water and put a little on your hands before shaping the truffles so that the cookie dough doesn’t stick to your hands, but not too much water that would cause your truffles to be wet or soggy.

Remember not to make your truffles monster-sized, or they might be too sweet. I ended up making 47 truffles, so maybe I accidentally doubled the recipe because it said it made 20-24 truffles, or I just made them on the smaller size.

If you don’t like white chocolate, these are still perfectly yummy in dark chocolate!

You can put different drops of food dye in white chocolate instead of having to buy several colors.

Be prepared to get messy! Unless you are experienced with truffle making, you might just get melting chocolate splattered onto your baking surface.

Good looking truffles take a good amount of time and patience, so you get the best results when you are not rushing.

Recipe >> Easter Egg Cookie Dough Truffles @ wineandglue.com

The WORST EVER Chocolate Chip Cookies

This is the perfect chocolate chip cookie!! Crispy on the outside and chewy on the inside!! Looking over the ingredients list and the measurements of each, I recognized this as your fairly standard, classic chocolate chip cookie recipe--and I expected fairly standard results. I was baking in our second home today, where I have a convection oven (which I remain somewhat unfamiliar with). I don't know if it was the convection oven or something else I'm missing, but these did not turn out to be fairly standard chocolate chip cookies! Rather, they were some of the best I've ever tried. First of all, they stay uniform in shape and size, which is important to me, and they're just the right thickness--not poofy little cakes, and not flat and spread out. They're rich and buttery, with crispy outsides, and a soft but chewey inside. I didn't bother to mix the baking soda in the 2 tsp. hot water, just mixed it in with the flour--I also added 1/2 tsp. salt to heighten flavor. Since 2 tsp. of water was called for that I didn't use, I "upped" the vanilla to a full tablespoon. I also used milk chocolate chips this time around, but that surely can't account for why these were so darn good and so pretty either. I'm so proud of how these turned out and I'll be proud to send them with my husband tomorrow to his meeting. If not "Best Chocolate Chip Cookies," this recipe is certainly ONE of the best!

 Some have stated that their cookies were too cakelike, this is caused by the addition of too much flour. To help prevent this, spoon flour into measuring cup, leveling off with knife, rather then dipping cup into flour. Roll dough into walnut size balls. Be careful not to overbake, I decrease my oven temperature to 325 and bake for l0 minutes. I have tried dozens of chocolate chip cookie recipes over the years, this one is far superior to any of them!! Makes 4 dozen.

Get the recipe here >> The WORST EVER Chocolate Chip Cookies @ sugarspunrun.com

Butter Pecan Cookies

I just finished making a double batch of these wonderful cookies. I don't understand what other reviewers mean when they say this recipe doesn't make many cookies. I doubled everything and got 10 dozen cookies! Even half of that is 5 dozen! Here are the changes I made: I put a teaspoon of vanilla and about a cup of finely chopped pecans in the (doubled) batter, and after rolling into a one inch ball, dipped each one half way in a bowl containing Sugar In The Raw. It's light brown, has larger crystals then regular sugar, and very sparkly. Then I flattened each cookie with the bottom of a glass and put a nice whole pecan in the middle. They are absolutely delicious and they look wonderful! These are now on my list to make every year! ..... *Update: My last batch is in the oven so I have time for a quick update. This year I got 16 DOZEN when I doubled everything! I think it's because of 2 things: refrigerate the dough over night and use a melon baller to scoop out the portions. BTW, mine took 10 minutes per batch.

Get the recipe here >> Butter Pecan Cookies @ sallysbakingaddiction.com

Strawberry Cookies With White Chocolate Chunks

Five stars when using 8 ounces of cream cheese instead of the 3 ounces noted in the recipe. Because I did not have a cookie press and wanted to do something a little different (other than simply making drop cookies), I chilled the dough for about 1 hour and then rolled the dough into small balls, pressed a Hershey's kiss in the middle, and sprinkled the cookies with colored sugar. They turned out great.

This recipe works so well for press cookies. I tried two or three other recipes with horrible results and now I always use this one.  I will definitely be making this again. I believe another reviewer said she added some Jello mix to her batter with great success. I think I will try doing that next time--maybe use strawberry Jello for Valentine's day when I have to make cookies for my daughter to bring to preschool.

Get the recipe here >>  Strawberry Cookies With White Chocolate Chunks @ omgchocolatedesserts.com

Orange Creamsicle “Swig” Sugar Cookies

I have quite a bit to say about these...they are excellent, my husband and I couldn't stop eating them, both the dough and the cooked cookies. They are tender, just the right amount of sweet flavor, and are buttery, even though I didn't use real butter, but instead used margarine, like the recipe called for. Don't soften the margarine before you make them (the recipe DOES NOT say to, but a lot of cookie recipes do, so I just wanted to note that).

Also, to cut down on the stickiness of the dough, I recommend chilling the dough a bit, but not too long (just until it is no longer extremely sticky). I made one batch before I chilled it, and more after and the batch before the chilling spread out more and were a little flatter and maintained their chewy centers better. I would not recommend cooking them for 15 minutes; they will be WAY over done. I cooked mine for 9-10 min and did not allow them to brown at all. Then I left them on the cookie sheet before taking them off to finish cooking a little more. I recommend these highly and will make them again! I especially liked that they did not need to be rolled...who has time for that?

Get the recipe here >> Orange Creamsicle “Swig” Sugar Cookies @ bakedinaz.com

The Best Sugar Cookies Ever!

I wish I could give these cookies a 10! I absolutely love these and made over 12 dozen over the holidays. I had to make so many because they all disappeared faster than I could bake them. I would strictly follow the 8-minute baking rule with these as long as they're about the size of a tablespoon. These are addictive! The best recipe of its type on this site. I used an extra egg, as suggested by an earlier reviewer, and I used a scoop to ensure uniform size. Dropped the scoops into a small bowl of sugar, and rolled them around. Although the dough was soft, with the sugar adhering to it, you could easily pick up the balls and put on the baking sheet. A hint for quick (as in NO) baking clean-up: line your cookie sheets with foil, shiny side DOWN. No grease. Just place dough on the foil. Allow to cool about 10-15 minutes, or until close to room temperature, then use a spatula to transfer to a rack. They release easily. Ten minutes yield a barely colored cookie that is chewy and delicate. An additional 2 minutes makes for a golden color and a little more crunch. They look like the cookies you bake from the Pillsbury slice-and-bake rolls that you find in the dairy case at the grocery store, but with a far superior flavor. Nothing better than a cup of tea and a few of these! I just made a batch this afternoon, and only 8 are left. Everyone in this family absolutely loves them

Get the recipe here >> The Best Sugar Cookies Ever! @ therecipecritic.com

Bobby Flay Throw-Down Cookies

Okay, Ya'll here's the REAL deal. I've made all of the TOP choc chip cookie recies on our wonderful site here and I'm here to tell you --THIS IS IT! I held off making this one because I thought the pudding would be gross but you can't even taste it. All it does it make and keep them soft (like putting a preservative in). I would make the following changes: Add 2 teasp. of baking powder, 1/2 teasp. salt and 2 TABLESPOONS (yes, you heard right) of VANILLA. This gives them what they were missing as noted in serveral reviews. My second favorite are the BEST BIG ones but they are really rich and my family prefers this recipe instead.

This recipe is the best I have found. They are very simple to make although they take a little time they are well worth it! The things I have found helpful with this recipe is it is best to chill the dough when you arent using it. I use a mellon baller to get the cookies at a good uniform size, 1 to 2 scoops depending on the size of the mellon baller, roll them up and plop them down. Also, as every oven is different, my cookies come out perfect at 9 minutes, dont let the soft look fool you they seem to continue to cook a bit after you take them out. And as a common cookie rule, keep the pan at a room temperature so your cookies dont come out flat with all the butter that is in this recipe, if you can't rotate between pans, run them under cool water to bring the temp down, they really make them look a lot better than if you dont. Many people have been asking how to add the pudding, it goes in completely dry, just the mix, nothing more, it really helps the taste yet tastes nothing like pudding. One last thing I would suggest, if the cookies are coming out like 'cake' they have not been prepared correctly, these cookies come out perfectly for me every time, not once were they anything but what they should be, follow the directions close and you'll do fine! I hope I could help, these are really worth the time!

You won't believe how delicious these turn out!! Happy Baking!


Get the recipe here >> Bobby Flay Throw-Down Cookies @ somethingswanky.com

World’s Greatest Peanut Butter Cookies

I made these today in order to use up the peanut butter in my pantry. Here are my experiences:

preparation:
I only changed the recipe slightly by using only 1C of sugar and I included small dark chocolate chips. I also used parchment paper instead of cooking spray.
The “dough” was way too creamy, even after refrigerating, and I couldn’t roll it into anything; so I used a spoon and dropped the balls of dough onto the cookie sheet.

Baking: I used less time (8mins) because the cookies are flat and cooked really fast. However, the second batch was a bit more fluffy and I am wondering if it’s not better to leave the dough in the fridge for 30 to 40 mins instead of 20. I also recommend quickly setting the cookies that come out of the oven on a wire rack with parchment paper for cooling.

Overall:
The cookies turned out too flat… Maybe using baking powder instead of baking soda? Or maybe use a bit more flour (like 3/4 C).
These cookies are more chewy and may be better for making ice cream sandwiches rather than just eating them plain. The flavor is pretty good but I think it would be even better with either chunky peanut butter or crushed unsalted peanuts to add a little crunch.


Get the recipe here >> World’s Greatest Peanut Butter Cookies @ bitzngiggles.com

The WORST Chocolate Chip Cookies

Ok, I just finished making these cookies.

First off, I was super excited to find a recipe that has so many awesome reviews. Reviews mean everything to me when I try out new recipes. Second, I was also really skeptical and scared, mostly because I live in Colorado and the high altitude almost always messes with my cookie recipes.

These cookies are freaking perfect.

My regular “go to” recipe for ccc also calls for melted butter, and while the taste is incredible, I’ve always had trouble getting them to not flatten out, even when I chill the dough. These ones were perfect though. I followed this recipe exactly and the dough was definitely not runny. In fact when I added in the flour mixture I thought it was going to be too dry at first. It ended up being just the right consistency. I chilled it for about an hour, maybe an hour and a half, because I was eating my lunch at the time. I didn’t make them quite so big, about a Tblsp or a little more each, and I only baked them for 8 minutes which was the perfect amount of time in my oven, and let them cool on the cookie sheet. I also baked them at 325 because my oven can sometimes get too hot I think. But yes, they turned out exactly how I wanted, light and puffy, and didn’t fall flat after I pulled them out (like most of the recipes I try do).

I will definitely recommend this recipe to my family and friends now!

Get the recipe here >> The WORST Chocolate Chip Cookies @ sugarspunrun.com