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
Ingredients
Ingredients
- 1/2 Cup Unsalted Butter softened
- 1 Cup Creamy Peanut Butter
- 1 â…“ Cups Light Brown Sugar
- 1 Large Egg
- ¾ Tsp Vanilla
- â…” 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!
EASY LEMON CRINKLE COOKIES
These Lemon Crinkle Cookies come together in an hour or less and are truly the easiest thing on my blog to date! They are fluffy, soft and bursting with delicious flavor. The perfect sweet treat to wrap up the summer months!
If you are anything like me, the second spring rolls around, my kitchen is LOADED with all things lemon… I am talking lemon pasta, lemon water, lemon appetizers, and OF COURSE Lemon desserts! There is something so refreshing about a sweet and tart lemon treat on a hot spring/summer day. And yellow is my favorite color, so it is double the fun!
But with that being said… summer is quickly coming to an end, and I am holding on for dear life before everything turns to all things PUMPKIN. So, for the month of August, I will be highlighting some of my FAVORITE lemon recipes, starting with this easy and delicious cake mix recipe. And while you may be saying.. “really cake mix?” the answer is YES! Because not only is cake mix delicious, but it also makes the most fluffy and perfect cookies – EVERY. SINGLE.TIME. And I am all about creating recipes that give you a consistent outcome time after time!
So, if you are looking for the perfect “end of summer” treat or afternoon snack for your family… look no further! These EASY Lemon Crinkle cookies come together quick, combining cake mix with fresh ingredients, to get the perfect combination of fluffy cake texture with the sweet and tart lemon flavoring. They are a total hit in my house and by everyone that has tried them. So, grab your mixer, gather your ingredients and get to mixing! I promise you won’t regret it! But don’t take my word for it.. give is a try and let me know what you think!
If you try them, be sure to drop a comment and rating below! Sharing is caring and I always appreciate your love and feedback on my tasty creations!
WHY YOU’LL LOVE THIS COOKIE RECIPE…
- This recipe is SO EASY to whip up!
- This recipe comes together in an hour or less!
- This recipe is LOADED with lemon flavor
- This recipe is a CROWD FAVORITE!
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.
- Lemon Cake Mix – Any brand will do!
- All-purpose Flour (or a gluten-free blend, if desired)
- Oil – My preference is vegetable oil, however Canola oil, Coconut oil or similar oils can be substituted here.
- Large Eggs – You’ll need two large eggs for this recipe to help bind all of the ingredients together.
- Lemon Zest – This will give the cookies a sweet and tart freshness.
- Lemon Juice – Freshly squeezed is preference but concentrate will also work, if you are in a pinch for time or don’t have a fresh lemon on hand.
- Powdered Sugar – This is a must for rolling the cookies and giving them that extra sweetness! Don’t have powdered sugar on hand? No worries you can make your own!
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.
- Mix together the cake mix, flour, oil, eggs, zest and lemon juice. Blend well.
- Using a cookie scoop, carefully scoop dough. Drop balls into powdered sugar and gently roll to coat.
- Drop rolled dough balls onto parchment lined cookie sheets.
- Refrigerate balls for 30 minutes or until cold to the touch. (This will help prevent too much spreading while baking)
- Bake at 350 for 10 minutes. Be careful not to overcook them or they will lose their gooey center!
- Cool on pan for an additional minute before transferring to wire rack.
- SERVE & ENJOY!
RECIPE FAQS
- How to store this recipe? 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 2 months.
- To freeze the baked cookies: Once the cookies have cooled, store in an airtight container in the freezer for up to 2 months. Thaw to room temperature before serving.
- To freeze the cookie dough: Scoop the cookie dough onto a baking sheet lined with parchment paper and freeze the balls of cookie dough. Once frozen, store the cookie dough in a freezer bag for up to 2 months. Thaw the cookie dough and bake as directed.
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!
EASY Lemon Crinkle Cookies
Equipment
- Kitchen Aid Mixer Not required but recommended
Ingredients
- Box Lemon Cake Mix
- 1/4 Cup Flour
- 1/4 Cup Veggie Oil
- 2 Largs Eggs
- 1 tsp Lemon Zest
- 1 1/2 Tablespoon Lemon Juice freshly squeezed
- 1/2 Cup Powdered Sugar for rolling
Instructions
- Mix together the cake mix, flour, oil, eggs, zest and lemon juice. Blend well.
- Using a cookie scoop, carefully scoop dough. Drop balls into powdered sugar and gently roll to coat.
- Drop rolled dough balls onto parchment lined cookie sheets.
- Refrigerate balls for 30 minutes or until cold to the touch. (This will help prevent too much spreading while baking)
- Once they have sat on the fridge, bake at 350 for 10 minutes. Cool on pan for an additional minute before transferring to wire rack.
Notes
CHOCOLATE CHIP SCONES
Recipe for eight perfectly delicious and flakey chocolate chip scones. These scones are filled with rich chocolate chips and sugary goodness.
The PERFECT bakery style chocolate chip scones.
Over the last year or so, I have been determined to perfect my scone recipe. This year, I decided that I wanted to branch out a bit from my normal rotation of cookies, cakes, cupcakes & truffles.
Growing up, our mom did not bake often. But when she did, she went all out.. This recipe is a classic variation to a traditional
Indulge in the delightful combination of rich chocolate and tangy sourdough with our Chocolate Sourdough Scones – a treat that marries the depth of cocoa with the unique flavor profile of sourdough for a truly special baking experience.
Imagine a scone with a tender, flaky texture, and an aroma that hints at the decadence within. The foundation of these scones is the artisanal touch of sourdough, which imparts a subtle tanginess that elevates the overall flavor profile.
As you take your first bite, you’ll be greeted by the intense richness of cocoa, creating a chocolatey explosion that is both satisfying and indulgent. The combination of chocolate and sourdough is a unique dance of flavors – the deep, earthy notes of cocoa complemented by the distinctive tang of sourdough.
Throughout the scone, you’ll discover pockets of dark chocolate chunks or chocolate chips, ensuring that every bite is adorned with melty, gooey goodness. The scone’s exterior, perhaps brushed with a light sugar glaze or dusted with cocoa, adds a hint of sweetness that enhances the overall experience.
These scones, baked to golden perfection, are a perfect companion for your morning coffee or afternoon tea. The balance of flavors, the flaky texture, and the complexity of chocolate and sourdough make each scone a moment of pure indulgence.
Whether enjoyed as a solo treat or shared with loved ones, Chocolate Sourdough Scones are a testament to the artistry of baking, combining the timeless appeal of chocolate with the unique depth of flavor that sourdough brings. Get ready to elevate your scone experience with this delectable fusion of sweet and tangy delights.
WHY YOU’LL LOVE THIS SCONE RECIPE…
- This recipe is a modern twist on the classic cookie recipe.
- There is NO chill time with this recipe!
- This recipe comes together in 30 minutes or less!
- This recipe is super easy to make with kiddos!
- This recipe is a CROWD FAVORITE!
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.
- 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!
- Chocolate Chips
- ½ cup Sourdough Discard
- Large Egg – You’ll need one large egg 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.
- Heavy Whipping Cream – Heavy whipping cream is the liquid that helps to bind this recipe together.
- Additional Sugar for Topping
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.
- We will start by preparing our kitchen. Which will include, setting the oven to 350°F.
- In a standard mixing bowl, whisk the flour, sugar, salt and baking powder together.
- Using a cheese grater, carefully grate the cold butter into the bowl. Cut the flour into the butter using a pastry attachment, until the mixture comes together in pea size crumbs.
- Add the chocolate chips to the mixture and stir.
- In a separate bowl, whisk the starter, egg, vanilla extract and heavy cream until smooth.
- Pour into the dry ingredients and use a fork to gently mix.
- Dump the dough onto a clean and floured work surface and use your hands to press and shape the dough into an disc shape.
- Cut the dough into 8 wedges using a pizza cutter.
- Arrange the wedges onto a parchment lined baking sheet with space in between each wedge.
- Place the baking sheet in the fridge to chill for 30 minutes.
- Preheat the oven to 400°F .
- Brush the top of the scones with heavy cream and sprinkle with sanding sugar. Bake for 20-25 minutes or until tops are slightly golden.
- Cool scones on a wire rack.
- Store up to four days in an airtight container.
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.
- In a standard kitchen mixer, we will begin by Whipping the butter and sugar together 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)
- While this is mixing, In a large bowl, combine flour, cocoa, baking soda, baking powder and salt, set aside
- Next, add the eggs one at a time to the butter mixture and combine until well mixed.
- Add the vanilla extract and mix until well combined.
- Next, slowly add the dry ingredients and mix until the dough is well combined. It will be thick!
- Once the mixture is well combined, scoop out 1/2 Tablespoon balls (either with a cookie scoop or spoon) and roll into balls.
- Once rolled, gently roll each ball in the additional sugar to coat. Set the balls on the baking sheet. Press down on the tops of the balls just a bit.
- Bake cookies for 7-8 minutes. Don’t overbake. The cookies will be a little puffy when you take them out of the oven.
- Remove from the oven and allow to cool on baking sheets for 3 minutes before transferring to a wire rack to cool completely.
RECIPE FAQS
- What makes scones different than normal biscuits or pastries? Biscuits are airy, fluffy and flaky squares (or circles) made without any sugar. They are savory and tender throughout. Scones are dense, crumbly cake-like treats. They contain sugar and other sweet additions (like chocolate chips and dried fruit), because their dough is sturdy enough to handle additions.
- What is the proper texture of scones? In my scone loving opinion, a great scone is hard (read: crispy) on the outside, but tender and flaky when cut open.
- How to properly store scones? Scones keep at room temperature for about 2 days. They lose their crispness on the edges, but they be rewarmed in the oven on 200-degrees F. They can be frozen after baking, too. Simply defrost in the fridge overnight and heat in the toaster oven until warm throughout.
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!
Bakery Style Chocolate Chip Scones
Equipment
- 1 Standard Mixer
- 1 Measuring Cups & Spoons
- 1 Pastry Brush Optional
Materials
- 2 cups Flour
- ½ Cup Sugar
- ½ tsp Salt
- 2 tsp Baking Powder
- 1/2 Cup Butter Cold
- 1 cup Chocolate Chips Semi-Sweet or Dark
- ½ cup Sourdough Discard
- 1 Egg
- 2 tsp Vanilla Extract
- 2 Tablespoons Heavy Whipping Cream
- 2 tablespoons Heavy Whipping Cream
- 3 tablespoons Sugar
Instructions
- In a standard mixing bowl, whisk the flour, sugar, salt and baking powder together.
- Using a cheese grater, carefully grate the cold butter into the bowl. Cut the flour into the butter using a pastry attachment, until the mixture comes together in pea size crumbs.
- Add the chocolate chips to the mixture and stir.
- In a separate bowl, whisk the starter, egg, vanilla extract and heavy cream until smooth.
- Pour into the dry ingredients and use a fork to gently mix.
- Dump the dough onto a clean and floured work surface and use your hands to press and shape the dough into an disc shape.
- Cut the dough into 8 wedges using a pizza cutter.
- Arrange the wedges onto a parchment lined baking sheet with space in between each wedge.
- Place the baking sheet in the fridge to chill for 30 minutes.
- Preheat the oven to 400°F .
- Brush the top of the scones with heavy cream and sprinkle with sanding sugar. Bake for 20-25 minutes or until tops are slightly golden.
- Cool scones on a wire rack.
- Store up to four days in an airtight container.
RED VELVET CHIPS AHOY COOKIE TRUFFLES
Indulge in the rich and decadent flavors of these RED VELVET CHIPS AHOY COOKIE TRUFFLES. Crafted from the iconic red velvet Chips Ahoy cookies, these truffles offer a luxurious twist on classic treats.
Each bite of these truffles encapsulates the essence of red velvet bliss, with a velvety smooth texture and a burst of chocolatey goodness from the Red Velvet Chips Ahoy cookies. The creamy filling, made with cream cheese and vanilla extract, adds a luscious richness that perfectly complements the crunchy cookie crumb base.
Coated in luxurious white chocolate and adorned with optional toppings such as crushed red velvet cookie crumbs or festive sprinkles, these truffles are as beautiful to behold as they are delicious to taste. Whether enjoyed as a decadent dessert or shared as a thoughtful gift, these Red Velvet Cookie Truffles are sure to delight the senses and leave a lasting impression.
Perfect for special occasions, holiday gatherings, or simply as an indulgent treat to brighten your day, these truffles are a celebration of flavor and elegance. Elevate your dessert experience with these irresistible confections that capture the magic of red velvet in every delectable bite.
WHY YOU’LL LOVE THIS COOKIE TRUFFLE RECIPE…
- Decadent Flavor: These truffles boast the rich and indulgent flavor of red velvet, a beloved classic dessert flavor. The combination of red velvet Chips Ahoy cookies and creamy filling creates a luxurious taste experience that is sure to satisfy any sweet tooth.
- Irresistible Texture: With a creamy interior made from cream cheese and vanilla extract, combined with the crunchy texture of the Chips Ahoy cookies, these truffles offer a delightful contrast of smoothness and crunch in every bite.
- Beautiful Presentation: Coated in creamy white chocolate and optionally adorned with crushed red velvet cookie crumbs or festive sprinkles, these truffles are as visually stunning as they are delicious. They make an elegant addition to any dessert table or a thoughtful gift for friends and family.
- Easy to Make: Despite their gourmet appearance, these truffles are surprisingly easy to make. With just a few simple ingredients and straightforward instructions, you can whip up a batch of these delectable treats in no time, making them perfect for special occasions or spontaneous cravings.
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.
- Red Velvet Chips Ahoy Cookies
- Cream Cheese
- Vanilla Extract
- White Chocolate or Almond Bark
- Sprinkles, optional
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. Line a baking sheet with parchment paper.
- Begin by finely crushing the Chips Ahoy Red Velvet cookies. You can use a standard mixer or place the cookies in a sealed plastic bag and crush them with a rolling pin until they reach a fine crumb consistency. (This is always fun with kiddos)
3. In a mixing bowl, combine the crushed cookies, softened cream cheese, and vanilla extract. Mix well until the ingredients are fully combined.
4. Roll the cookie mixture into small, bite-sized balls and place them on the prepared baking sheet.
5. Place the baking sheet in the refrigerator for about 20 minutes to allow the truffles to firm up.
6. While the truffles are chilling, melt the white chocolate chips or candy melts according to the package instructions.
7. Using a fork or dipping tool, carefully dip each chilled truffle into the melted white chocolate, ensuring they are evenly coated.
8. If desired, sprinkle the coated truffles with festive sprinkles for a decorative touch.
9. Once all the truffles are coated and decorated, return the baking sheet to the refrigerator for another 15-20 minutes to allow the chocolate coating to set completely.
10. Once set, transfer the Chips Ahoy Red Velvet Cookie Truffles to an airtight container and store them in the refrigerator until ready to serve.
Serve & Enjoy!
These delightful truffles are perfect for sharing with friends and family at parties, gatherings, or as a special treat for yourself. Enjoy the rich, velvety flavor of red velvet combined with the irresistible crunch of Chips Ahoy cookies in every decadent bite!
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!
CHIPS AHOY RED VELVET COOKIE TRUFFLES
Ingredients
- 1 package Chips Ahoy Red Velvet cookies
- 4 oz Cream Cheese softened
- 1 tsp Vanilla
- 8 oz Almond Bark for coating
- Sprinkles optional
Instructions
- Begin by prepping your kitchen. Line a baking sheet with parchment paper.
- Begin by finely crushing the Chips Ahoy Red Velvet cookies. You can use a standard mixer or place the cookies in a sealed plastic bag and crush them with a rolling pin until they reach a fine crumb consistency. (This is always fun with kiddos)
- In a mixing bowl, combine the crushed cookies, softened cream cheese, and vanilla extract. Mix well until the ingredients are fully combined.
- Roll the cookie mixture into small, bite-sized balls and place them on the prepared baking sheet.
- Place the baking sheet in the refrigerator for about 20 minutes to allow the truffles to firm up.
- While the truffles are chilling, melt the white chocolate chips or candy melts according to the package instructions.
- Using a fork or dipping tool, carefully dip each chilled truffle into the melted white chocolate, ensuring they are evenly coated.
- If desired, sprinkle the coated truffles with festive sprinkles for a decorative touch.
- Once all the truffles are coated and decorated, return the baking sheet to the refrigerator for another 15-20 minutes to allow the chocolate coating to set completely.
- Once set, transfer the Chips Ahoy Red Velvet Cookie Truffles to an airtight container and store them in the refrigerator until ready to serve.
- Serve & Enjoy!
RECIPE FAQS
- Q: Where do I find these cookies? These cookies are typically available at any grocery store during Jan/Feb – leading up to Valentine’s Day! I get mine at Walmart.
- Can I use any other type of Chips Ahoy cookies for this recipe? While this recipe specifically calls for Chips Ahoy Red Velvet cookies to achieve that classic red velvet flavor, you can certainly experiment with other flavors of Chips Ahoy cookies for different variations of truffles.
- Q: How should I store the truffles? Store the Chips Ahoy Red Velvet Cookie Truffles in an airtight container in the refrigerator. They can last for several days when properly stored.
- Q: Can I freeze the truffles for later? Yes, you can freeze the truffles for longer-term storage. Place them in a single layer on a baking sheet and freeze until firm, then transfer them to a freezer-safe container or bag. Thaw them in the refrigerator before serving.
