Cookie 27: Peanut Butter Cookies

Every would-be, wanna-be, and will-be baker should know how to make peanut butter cookies. These are a great one to pull out of your hat for almost any event, and they’re such a delicious little comfort food. I never knew why we do the “criss-cross” pattern on the top of peanut butter cookies (anyone out there know the answer?) but the simple visual cue of seeing those little hash marks gives me a little tingle of joy knowing I’m about to bite into something incredible. My husband said he was craving a great peanut butter cookie, and with fall setting in here in Kansas City I just happen to have the urge to bake a little more often, so he got lucky. Just a heads up on this before we start the recipe – plan ahead for these. They require a little chill time in the refrigerator.

Peanut Butter Cookies

20 minutes

Cook Time: 12 minutes

6 hours

Yield: 3 dozen +

Peanut Butter Cookies

Try this easy, classic recipe for how to make peanut butter cookies. Every baker needs a great peanut butter cookie recipe in his or her repertoire!

Recipe Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup white sugar
  • 3/4 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup crunchy peanut butter

Recipe Directions

  1. Soften butter to room temperature.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
  3. In a mixing bowl, cream together the softened butter, white sugar and brown sugar.
  4. Add the eggs and beat just until blended.
  5. Add the vanilla extract and peanut butter and mix well.
  6. Begin adding the dry ingredient mixture about 1/3 at a time, beating just until blended.
  7. Cover and refrigerate the peanut butter cookie dough for at least 4 hours.
  8. Preheat your oven to 350 degrees.
  9. Line a baking sheet with parchment paper.
  10. Drop rounded balls (or use your cookie scoop!) onto the parchment paper.
  11. Bake 10 to 12 minutes, depending on how crunchy or soft you like your peanut butter cookies.
  12. Remove from oven and transfer to a wire rack to cool the rest of the way.
  13. Convince yourself you're just going to have one, then devour about a dozen in one sitting.
  14. Cover up the evidence so no one knows about your lack of self-control.

 

Cookie 26 – Pumpkin Chocolate Chip Cookies

I got the itch to bake today out of nowhere. I had some mini chocolate chips in the freezer and a can of pumpkin sitting in the pantry. It’s like… a sign, or something. So I made some pumpkin chocolate chip cookies, and I threw in some slivered almonds I needed to get rid of. Husband didn’t care so much for the nuts, so now I have more than three dozen cookies to pawn off on my wonderful colleagues tomorrow. These things are ballin’ and shot callin’, you guys. Enjoy.

Pumpkin Chocolate Chip Cookies

10 minutes

Cook Time: 10 minutes

50 minutes

Yield: 3 dozen +

Pumpkin Chocolate Chip Cookies

Quick and easy recipe for soft pumpkin chocolate chip cookies (nuts optional) that makes 3 to 4 dozen cookies.

Recipe Ingredients

  • 1 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1/2 cup canola oil
  • 1 large egg
  • 1 Tablespoon vanilla extract
  • 2 cups wheat flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 2 cups miniature chocolate chips
  • 1/2 cup slivered almonds (optional)

Recipe Directions

  1. Preheat oven to 350 degrees.
  2. Line a cookie sheet with parchment paper.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
  4. In your mixing bowl, combine the pureed pumpkin, sugar, canola oil, egg and vanilla extract. Beat gently just until blended.
  5. Start adding the dry ingredients mixture to the wet ingredients mixture about a quarter at a time. Mix just until blended.
  6. Add your chocolate chips.
  7. Drop spoonfuls of cookie dough, or use your cookie scoop, onto the baking sheet.
  8. Bake at 350 degrees for 10 minutes. Pull out of the oven and let them rest for about 2 minutes, then transfer to a wire rack to cool the rest of the way.

Pumpkin Chocolate Chip Cookies

Cookie 25 – Lemon Blueberry Cookies

This recipe is almost identical to the one found at SpoonForkBacon.com, so go see Jenny’s to see the original. I was going to change it up more than I did and add a cream cheese poppyseed frosting, but to be completely honest with you, I got tired. The dishes had piled up so high from baking cookies and cooking dinner that I just wanted to give up and go to bed instead. I didn’t add the pearl sugar at the end because like I said I wanted to add frosting. If I change my mind tomorrow, I’ll add more pictures, but for now…

Lemon Blueberry Cookies

Rating: 41

15 minutes

Cook Time: 12 minutes

1 hour

Yield: 36

Serving Size: 1 cookie

Lemon Blueberry Cookies

Quick and easy homemade lemon blueberry cookies recipe. No kitchen mixer required for this blueberry lemon cookie recipe!

Recipe Ingredients

  • 2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups sugar
  • 1 1/4 cups Greek yogurt
  • 1 egg, beaten
  • 1 lemon, juiced and zested
  • 1 teaspoon vanilla extract
  • 1 15-ounce can blueberries in light syrup, rinsed

Recipe Directions

  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
  2. In one mixing bowl, whisk together the flour, baking powder, baking soda and salt.
  3. In a separate bowl, whisk together the sugar, Greek yogurt, beaten egg, lemon zest, lemon juice and vanilla extract.
  4. Add the dry ingredients mixture to the wet ingredients mixture in about three parts, and stir until blended.
  5. Rinse the canned blueberries and gently fold them into the cookie batter.
  6. Use a cookie scoop or spoon to drop approx. 2 tablespoons of cookie batter for each cookie an inch or two apart on the baking sheet. (Jenny at SFP would have you sprinkle a pinch of pearl sugar on top of them here.)
  7. Bake for 12 to 13 minutes, just until the edges begin to brown. Remove from oven and transfer to wire cooling rack.

Cookie 24 – Mint Chip Cookies

I saw Guittard green mint chips at the new grocery store near our house so I snagged a bag and decided to make a fairly classic chocolate chip cookie with mostly green mint chips and to polish off the half-bag of miniature semi-sweet chocolate chips I had sitting in the freezer. These would have been good cookies in March, wouldn’t they?

Green Mint Chip Cookies

15 minutes

Cook Time: 11 minutes

Yield: 4 dozen

Green Mint Chip Cookies

Green mint chip cookies. Quick and easy recipe for cookies using green mint chips and optional chocolate chips.

Recipe Ingredients

  • 1 stick (1/2 cup) butter, softened at room temperature
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons milk
  • 1 1/2 cups green mint chips
  • 1/2 cup chocolate chips (optional)

Recipe Directions

  1. Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper.
  2. Beat the softened butter, white sugar and brown sugar together in your KitchenAid with the paddle attachment until well-mixed, light and fluffy.
  3. Add eggs, coffee extract and milk and beat just until blended.
  4. In a separate bowl, whisk together the flour, baking soda and salt. Add about 1/3 of the dry ingredients mixture at a time to the batter, mixing just until blended.
  5. Add the green mint chips (and chocolate chips if you decided to add those)
  6. Drop in heaping spoonfuls or use your cookie scoop to get perfect, beautifully round cookies.
  7. Bake at 350 degrees for 11 to 12 minutes.
  8. Remove from oven and let sit on pan for 2-3 minutes, then carefully move them to a wire cookie rack to cool completely.

Cookie 23 – White Chocolate Mocha Cookies

My husband turned 33 last week and I promised the man cookies. He requested white chocolate and coffee to put together a white chocolate mocha cookie, so I whipped these little guys up to share with all his friends at his birthday party at a very cool little bar in Kansas City called the 403 Club. I have to say, these are pretty high up on my list of the best cookies I’ve done so far. I’d like to tweak them a touch more in the future to get even more of a coffee taste to come through because it seems to mellow out on the second day. Either way, these are really excellent cookies. Hope you enjoy them as much as we did! For the coffee and grounds I just used my husband’s leftovers from this morning’s pot of coffee. Too easy! Feel free to scale up or down on the white chocolate chips to however much you like. A regular 10-ounce bag tasted perfecto to me.

White Chocolate Mocha Cookies

Rating: 51

15 minutes

Cook Time: 8 minutes

1 hour

Yield: 4 dozen

White Chocolate Mocha Cookies

White chocolate mocha cookies. Quick and easy recipe for cookies using coffee and white chocolate chips for a cookie with a slight caffeine kick.

Recipe Ingredients

  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 tbsp brewed coffee
  • 2 tsp fine coffee grounds
  • 1/2 cup cocoa powder
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 10 ounces white chocolate chips

Recipe Directions

  1. Pull out butter to soften. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
  2. Mix softened butter, white sugar, brown sugar until light and fluffy.
  3. Add 2 eggs, vanilla, brewed coffee and coffee grounds. Mix just until blended.
  4. In a separate bowl, whisk together the cocoa powder, flour, baking soda, salt.
  5. Add to the cookie dough in parts mixing just until blended.
  6. Incorporate the white chocolate chips.
  7. Bake in a 350-degree oven for 8 to 10 minutes.
  8. Remove from oven, let sit on cookie sheet for about 2 minutes before removing to a wire rack to cool completely.

 

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