PEANUT BUTTER CANDY COOKIES
Get ready to light up your taste buds with these incredible easy and delicious, candy-filled peanut butter cookies. This recipe is a twist of my classic old-fashioned peanut butter cookie recipe with a fun and delicious flare. Your taste buds are going to explode with every bite of peanut butter-y goodness!
Since a young age, I have always LOVED peanut butter cookies. There is something about them that just brings back memories of childhood and making sweets with my mom. A few weeks ago, I was cleaning out my baking cabinet and stumbled upon some little Reece’s pieces. I immediately knew that I wanted to use the to whip up something delicious and here we are…
After 30 minutes of flipping through my old recipe box (and yes.. I do have an old-fashioned recipe box filled with all of my handwritten recipes because I am old school like that), I stumbled upon my old-fashioned peanut butter cookie recipe – which fun fact is a twist on my grandmother’s peanut butter cookie recipe. This recipe has been a tried-and-true recipe in our family for many years! I figured by not add some candy bits to the mixture and really spruce it up. The result was an astounding success and a new staple recipe in my house! Beyond the delicious peanut butter flavor, you will get a sweet bite of chocolate truly making this the ultimately sweet treat.
So, what are you waiting for? Gather your ingredients, grab your mixer and get to baking! You won’t regret it! Happy Baking!
here’s what you’ll need:
Grab these basic ingredients to bring this delicious recipe to life.
All of the ingredients may be in your cabinet, or they can be found in your local grocery store.
- Unsalted Butter – I always recommended using unsalted butter when baking because it is easier to control the overall flavor of the recipe. However, if you don’t have unsalted on hand, DO NOT WORRY – Salted butter will also do the trick!
- Creamy Peanut Butter – Chunky peanut butter can also we used, if you want little chunks of nutty goodness.
- Brown Sugar – Brown sugar helps to sweeten this mixture.
- Large Egg – You’ll need two large eggs for this recipe to help bind all of the ingredients together.
- Vanilla Extract – I am a sucker for Mexican Vanilla (my favorite is linked here) but any vanilla will do the trick and give the perfect sweetness to this recipe.
- All-purpose Flour (or a gluten-free blend, if desired)
- Baking Soda – This acts as an active ingredient to help the cookies rise.
- Salt – Salt because we all love a little salt and it perfects the balance of flavors.
- Chocolate Chips – some extra sweetness for this cookie recipe.
- Reece’s Pieces or Peanut Butter M&Ms – These will add a touch of extra peanutty goodness to your cookies
HOW TO MAKE THIS RECIPE:
The full recipe is below. However, lets walk through the steps to ensure that you get the perfect outcome every single time.
- We will start by preparing our kitchen. Which will include, setting the oven to 350°F.
- Line a cookie sheet with a silicone mat or parchment paper and set aside. My FAVORITE low-cost cookie sheets are these sheets with a slight groove. They allow for additional airflow helping the air to perfectly circulate around the cookies, giving the best outcome.
- In a medium bowl, mix flour and baking soda in a small bowl; set aside.
- In a standard kitchen aid mixer or similar, we will begin by creaming together butter, peanut butter and sugar, on medium speed until light in color and fluffy ~ about 3 minutes. (This step can also be done by hand or using a handheld mixer)
- Slowly add in the egg and vanilla, beat until smooth.
- Slowly add the flour mixture to the mixer and combine on low, until combined.
- Once it is well combined, carefully stir in the candy pieces, with a wooden spoon.
- Using a cookie scoop, scoop cookies into 1-1.5 inch balls and roll the tops of cookies in extra candy before placing them on prepared parchment lined cookie sheet.
- Bake at 350 degrees for 10 minutes.
- Remove from oven and let stand for 5-10 minutes before transferring to wire rack to cool completely.
- Serve & Enjoy
Peanut Butter Candy Cookies
Are you looking for the ultimately peanut cookie for your next gathering or just for an afternoon treat? Look no further! These cookies are easy to whip up and are truly delicious. Filled with peanut butter-y goodness, these cookies are sure to leave your friends and family talked and demanding the recipe. But don't take my word for it. Give them a go!
Ingredients
- 1/2 Cup Unsalted Butter softened
- 1 Cup Creamy Peanut Butter
- 1 ⅓ Cups Light Brown Sugar
- 1 Large Egg
- 1 tsp Vanilla
- 2/3 Cup All-purpose flour
- 1 tsp Baking Soda
- 1 pinch Salt
- 1/2 Cup Chocolate Chips
- 1/2 Cup Reece's or Peanut Butter M&Ms
Instructions
- We will start by preparing our kitchen. Which will include, setting the oven to 350°F.
- Line a cookie sheet with a silicone mat or parchment paper and set aside.
- Mix flour, baking soda, and salt in a small bowl; set aside.
- In a standard mixer, combine butter, peanut butter and brown sugar, blend on low until smooth.
- Slowly add in the egg and vanilla, beat until smooth.
- Slowly add the flour mixture to the mixer and combine on low, until combined.
- Once it is well combined, carefully stir in the candy pieces, with a wooden spoon.
- Roll dough into 1-1.5 inch balls. Roll each ball into extra candy pieces and place on prepared cookie sheet.
- Bake at 350 degrees for 10 minutes.
- Remove from oven and let stand for 5-10 minutes before transferring to wire rack to cool completely.
- Serve & Enjoy!
Baker Tips & Tricks
- Measure your flour correctly! Adding too much flour will give you dense cookies!
- Allow cookies to “rest” on cookie sheet for 5 minutes before moving to wire rack to cool completely!
- Store in an airtight container for up to a week or freeze baked cookies for up to three months!
READY TO GIVE IT A TRY?
The full recipe is below. Please leave me a comment and review below, if you give it a try! HAPPY BAKING!
DELICIOUS OLD-FASHIONED PEANUT BUTTER COOKIES
You will love these delicious, old-fashioned peanut butter cookies! They are filled with peanuty goodness and are the perfect way to indulge in a homemade treat for a nice afternoon or after-dinner delight! This recipe is as simple as it is satisfying… with the perfect balance between sweet and salty. There is a reason why these are a fan-favorite and a recipe staple in my house!
There’s something irresistibly comforting about a classic peanut butter cookie. Whether it’s the rich, nutty flavor or the nostalgic aroma that fills the kitchen, these cookies have a special place in my heart. For me, they always bring back many memories of the holidays. Every year, we would buy one of those HUGE JIF peanut butter containers and practically use the whole thing making peanut butter cookies and buckeyes – two of my all-time favorite sweet treats! But who says that these have to only be a holiday tradition?
These classic peanut butter cookies are sure to hit the spot at all of your upcoming family gatherings, school events and fall activities! So, what are you waiting for? Grab your ingredients, get your mixer ready and get to work! Your tummy will sure thank you!
here’s what you’ll need:
Grab these basic ingredients to bring this delicious recipe to life.
All of the ingredients may be in your cabinet, or they can be found in your local grocery store.
- Unsalted Butter – I always recommended using unsalted butter when baking because it is easier to control the overall flavor of the recipe. However, if you don’t have unsalted on hand, DO NOT WORRY – Salted butter will also do the trick!
- Creamy Peanut Butter – Chunky peanut butter can also we used, if you want little chunkys of nutty goodness.
- Brown Sugar – Brown sugar helps to sweeten this mixture.
- Large Egg – You’ll need two large eggs for this recipe to help bind all of the ingredients together.
- Vanilla Extract – I am a sucker for Mexican Vanilla (my favorite is linked here) but any vanilla will do the trick and give the perfect sweetness to this recipe.
- All-purpose Flour (or a gluten-free blend, if desired)
- Baking Soda – This acts as an active ingredient to help the cookies rise.
- Salt – Salt because we all love a little salt and it perfects the balance of flavors.
HOW TO MAKE THIS RECIPE:
The full recipe is below. However, lets walk through the steps to ensure that you get the perfect outcome every single time.
- We will start by preparing our kitchen. Which will include, setting the oven to 350°F.
- Line a cookie sheet with a silicone mat or parchment paper and set aside. My FAVORITE low-cost cookie sheets are these sheets with a slight groove. They allow for additional airflow helping the air to perfectly circulate around the cookies, giving the best outcome.
- In a medium bowl, mix flour and baking soda in a small bowl; set aside.
- In a standard kitchen aid mixer or similar, we will begin by creaming together butter, peanut butter and sugar, on medium speed until light in color and fluffy ~ about 3 minutes. (This step can also be done by hand or using a handheld mixer)
- Slowly add in the egg and vanilla, beat until smooth.
- Slowly add the flour mixture to the mixer and combine on low, until combined.
- Cover dough and refrigerate for 20, this will allow the flavors to mend and makes the dough easier to work with. *This step can be removed but your cookies may spread thin*
- Roll dough into 1-inch balls. Roll each ball into sugar and place on prepared cookie sheet.
- Bake at 350 degrees for 10 minutes.
- Remove from oven and let stand for 10 minutes before transferring to wire rack to cool completely.
- Serve & Enjoy
Classic Peanut Butter Cookies
These old-fashioned Peanut Butter cookies are sure to please any crowd. They are rich, creamy and completely melt in your mouth with sweet deliciousness. Plus, they are the perfect afternoon snack, when you need a quick sweet tooth fill. But don't take my word for it, give them a try!
Ingredients
Ingredients
- 1/2 Cup Unsalted Butter softened
- 1 Cup Creamy Peanut Butter
- 1 ⅓ Cups Light Brown Sugar
- 1 Large Egg
- ¾ Tsp Vanilla
- ⅔ Cup All-purpose flour
- 1 tsp Baking Soda
- 1 pinch Salt
Instructions
- Preheat oven to 350 F.
- Lightly coat a cookie sheet with cooking spray or line with parchment paper
- Mix flour, baking soda, and salt in a small bowl; set aside.
- In a standard mixer, combine butter, peanut butter and brown sugar, blend on low until smooth.
- Slowly add in the egg and vanilla, beat until smooth.
- Slowly add the flour mixture to the mixer and combine on low, until combined.
- Cover dough and refrigerate for 20, this will allow the flavors to mend and makes the dough easier to work with. *This step can be removed but your cookies may spread thin*
- Roll dough into 1-inch balls. Roll each ball into sugar and place on prepared cookie sheet.
- Bake at 350 degrees for 10 minutes.
- Remove from oven and let stand for 10 minutes before transferring to wire rack to cool completely.
- Serve & Enjoy!
Baker Tips & Tricks
- Measure your flour correctly! Adding too much flour will give you dense cookies!
- You will bake the cookies until almost done – the center might look a little gooey but they will continue to cook on the baking sheet.
- Allow cookies to “rest” on cookie sheet for 5 minutes before moving to wire rack to cool completely!
- Store in an airtight container for up to a week or freeze baked cookies for up to three months!
READY TO GIVE IT A TRY?
The full recipe is below. Please leave me a comment and review below, if you give it a try! HAPPY BAKING!
Classic Blueberry Scones
Sharing a FAVORITE in our family… classic blueberry scones. This recipe takes a bit of time to come together but the end product is absolutely delicious!
Every year, I set out to master 2 skills in the kitchen. In 2023, my goal was to master both bread and scones. Both of which have been so fun to learn, play and create. When it comes to scones, this recipe was the first one that I created that has been super flakey and delicious.
Last week, at dinner with my family, my brother told me that out of all of the sweets that I make, scones are by far his favorite. Which is saying a lot because he is a PICKY critic. But all that to say, these scones are not only easy to whip together but they are truly delicious!
If you’re like me, scones are one of those recipes that I don’t make often but when I do, I am always very thankful because they are scrumptious! And fresh, homemade scones > store bought scones any day of the week!
WHY YOU’LL LOVE THIS SCONE RECIPE…
- Classic & delicious recipe.
- Bakery style scones.
- Fluffy, Flakey & Delicious!
- Fun to learn new skills & create delicious treats!
- Most requested recipe in my family!
here’s what you’ll need:
Grab these basic ingredients to bring this delicious recipe to life.
All of the ingredients may be in your cabinet, or they can be found in your local grocery store.
- All-purpose Flour (or a gluten-free blend, if desired)
- Granulated Sugar – Sugar helps to sweeten this mixture.
- Baking Powder – This acts as an active ingredient to help the cookies rise.
- Baking Soda – This acts as an active ingredient to help the cookies rise.
- Salt – Salt because we all love a little salt and it perfects the balance of flavors.
- Unsalted Butter – I always recommended using unsalted butter when baking because it is easier to control the overall flavor of the recipe. However, if you don’t have unsalted on hand, DO NOT WORRY – Salted butter will also do the trick!
- Vanilla Extract – I am a sucker for Mexican Vanilla (my favorite is linked here) but any vanilla will do the trick and give the perfect sweetness to this recipe.
- Buttermilk – Buttermilk helps to mind the mixture. Buttermilk can be purchased in the milk sections of the store. Don’t have buttermilk on hand? No worries! You can make buttermilk at home with 1 cup of milk & 1 Tablespoon of lemon juice or white vinegar.
- Blueberries – FROZEN IS KEY! My best advice when working with frozen fruit is to always coat berries in flour before adding them to any cookie, scone, muffin recipe, to ensure they stay separated from the mixture.
- Heavy Whipping Cream (or Half&half or milk)
- Powdered Sugar – This is used for the optional glaze
HOW TO MAKE THIS RECIPE:
The full recipe is below. However, lets walk through the steps to ensure that you get the perfect outcome every single time.
- Start by preparing the kitchen and pre-measuring your ingredients.
- In a standard mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Grate the cold butter using a cheese grater. Blend the grated butter in with the flour mixture.
4. In a small bowl, mix together the buttermilk and vanilla.
5. Mix liquid mixture into the flour mixture and stir until incorporated. Slowly add in frozen blueberries and combine carefully. Overmixing will cause blueberries to smash and the color to bleed. This will happen naturally, however, try to avoid over mixing.
6. Using a bread hook attachment, carefully knead the dough using your kitchen aid or on a floured surface using your hands.
7. Shape the dough into a large circle that is about 1-1 ½ inches in thickness. Using a pizza cutter, cut the pastry dough into 8 equal parts.
8. Put the wedges on a baking sheet covered with parchment paper.
9. Place cookie sheet in the fridge for one hour, to allow the scones to set.
10. After this time, preheat oven to 400°F.. While the oven is preheating, remove scones from the fridge & brush the tops with a bit of heavy whipping cream (half&half or milk with work too) and then lightly sprinkle the tops of scones with sugar.
11. Bake scones at 400°F for 20-22 minutes or until tops are slighlty golden brown.
12. Cool completely on a wire rack.
13. Once cooled, whisk up 1/2 Cup powdered sugar, 1 Tbsp Vanilla and 1 Tbsp water to create a thin glaze.
14. Carefully drizzle glaze over scones and allow time to set before serving.
15. Store in an airtight container. These usually stay fresh for up to 5 days, if they last that long!
READY TO GIVE IT A TRY?
The full recipe is below. Please leave me a comment and review below, if you give it a try! HAPPY BAKING!
Classic Blueberry Scones
The most delicious scones you will ever eat. These are fluffy, flakey and very tasty!
Ingredients
- 2 Cups Flour
- 1/4 cup Sugar
- 1 1/4 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 Cup Butter Cold
- 1 tsp Vanilla Extract
- 3/4 Cup Buttermilk
- 1 Cup Frozen Blueberries Floured
Instructions
- Start by preparing the kitchen and pre-measuring your ingredients.
- In a standard mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Grate the cold butter using a cheese grater. Blend the grated butter in with the flour mixture.
- In a small bowl, mix together the buttermilk and vanilla.
- Mix liquid mixture into the flour mixture and stir until incorporated. Slowly add in frozen blueberries and combine carefully. Overmixing will cause blueberries to smash and the color to bleed. This will happen naturally, however, try to avoid over mixing.
- Using a bread hook attachment, carefully knead the dough using your kitchen aid or on a floured surface using your hands.
- Shape the dough into a large circle that is about 1-1 ½ inches in thickness. Using a pizza cutter, cut the pastry dough into 8 equal parts.
- Put the wedges on a baking sheet covered with parchment paper.
- Place cookie sheet in the fridge for one hour, to allow the scones to set.
- After this time, preheat oven to 400°F.. While the oven is preheating, remove scones from the fridge & brush the tops with a bit of heavy whipping cream (half&half or milk with work too) and then lightly sprinkle the tops of scones with sugar.
- Bake scones at 400°F for 20-22 minutes or until tops are slighlty golden brown.
- Cool completely on a wire rack.
- Store in an airtight container. These usually stay fresh for up to 5 days, if they last that long!
RECIPE FAQS
- Can you make this dough in advance? Yes! You can make the dough in advance. Follow steps 1-8. However, instead of baking the cookie balls, place them in an airtight container in the freezer. When ready to bake, allow the cookies to thaw for an hour before baking.
- Can you make this recipe in advance? I like these cookies best within the first 3 days. However, they can be stored for up to a week in an airtight container or frozen for up to 3 months.
