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Rich Peanut Butter Cookies Recipe

DSC_3934

Prep Time: 15 minutes + 1 hour chilling

Cook Time: 17 minutes

Total Time: 32 minutes + chilling

Yield: 3 dozen

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DSC_3934

Ingredients

3 C. all-purpose flour

1 tsp. Clabber Girl® Baking Soda

1 tsp. coarse salt

¼ tsp. Clabber Girl® Baking Powder

1 C. unsalted butter, softened

1 ½ C. creamy peanut butter

1 ½ C. brown sugar

2 eggs

2 tsp. Spice Islands® Pure Vanilla Extract

1 C. Grandma’s® Molasses

¼ C. 2% or whole milk

Turbinado sugar and/or crushed peanuts for rolling

Directions

  1. In a bowl, whisk together the flour, baking soda, salt, and baking powder; set aside.
  2. In a mixer, cream together the butter, peanut butter, and brown sugar on high speed until light and creamy – about 3-5 minutes.
  3. Scrape the sides of the bowl, then add the eggs, one at a time. Blend in each egg.
  4. Add the vanilla, molasses, and milk.
  5. Scrape the bowl as needed and blend on medium speed until well incorporated.
  6. On low speed, slowly add the flour mixture until blended.
  7. Scoop dough out onto a parchment lined baking sheet using a 3 Tbsp. scoop (dough balls can be close together for this step).
  8. Refrigerate the dough for at least 4 hours or freeze for 1 hour. Dough can be left in the fridge or freezer overnight.
  9. Preheat oven to 350°F and line another baking sheet with parchment paper.
  10. Roll each dough ball in the turbinado sugar and/or crushed peanuts and place 3 inches apart on the prepared baking sheet.
  11. Bake for 15-17 minutes.
  12. Allow to cool completely on the baking sheet.

Rich Peanut Butter Cookies Recipe

DSC_3934

Prep Time: 15 minutes + 1 hour chilling

Cook Time: 17 minutes

Total Time: 32 minutes + chilling

Yield: 3 dozen

Ingredients

3 C. all-purpose flour

1 tsp. Clabber Girl® Baking Soda

1 tsp. coarse salt

¼ tsp. Clabber Girl® Baking Powder

1 C. unsalted butter, softened

1 ½ C. creamy peanut butter

1 ½ C. brown sugar

2 eggs

2 tsp. Spice Islands® Pure Vanilla Extract

1 C. Grandma’s® Molasses

¼ C. 2% or whole milk

Turbinado sugar and/or crushed peanuts for rolling

Directions

  1. In a bowl, whisk together the flour, baking soda, salt, and baking powder; set aside.
  2. In a mixer, cream together the butter, peanut butter, and brown sugar on high speed until light and creamy – about 3-5 minutes.
  3. Scrape the sides of the bowl, then add the eggs, one at a time. Blend in each egg.
  4. Add the vanilla, molasses, and milk.
  5. Scrape the bowl as needed and blend on medium speed until well incorporated.
  6. On low speed, slowly add the flour mixture until blended.
  7. Scoop dough out onto a parchment lined baking sheet using a 3 Tbsp. scoop (dough balls can be close together for this step).
  8. Refrigerate the dough for at least 4 hours or freeze for 1 hour. Dough can be left in the fridge or freezer overnight.
  9. Preheat oven to 350°F and line another baking sheet with parchment paper.
  10. Roll each dough ball in the turbinado sugar and/or crushed peanuts and place 3 inches apart on the prepared baking sheet.
  11. Bake for 15-17 minutes.
  12. Allow to cool completely on the baking sheet.

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