Scoop ’em Up! It’s Peanut Butter Cookies Day!

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June 12th is Peanut Butter Cookie Day, Yaaay! While it might not be a bank holiday, it is a day to celebrate the delight that is Peanut Butter Cookies and learn a thing or two about it if you please.

Peanut butter is best known for its use as a sandwich spread but it is also used to make cookies. Peanut butter cookies can be enjoyed at any time especially on Peanut Butter Cookie Day.

Celebrate Peanut Butter Cookie Day by baking your own cookies using a traditional recipe, then enjoy eating them with friends and family. Better still, you can go out and have some at your favourite patisserie.

We scourged the web and found four recipes that you might love to try out:

Three Ingredient Peanut Butter Cookies

1 cup of peanut butter
1 egg
1 cup pf white sugar

Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
Combine the peanut butter, white sugar and egg. Mix until smooth.
Drop spoonfuls of dough onto the prepared baking sheet. Bake at 350 degrees F (175 degrees C) for 6 to 8 minutes. Do not overbake! These cookies are best when they are still soft and just barely brown on the bottoms.

Moist Oatmeal Peanut Butter Cookies

1/2 cup shortening
1/2 cup margarine,softened
1 cup packed brown sugar
3/4 cup white sugar
1 cup peanut butter
2 eggs
1 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup quick-cooking oats

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined. Drop by teaspoonfuls onto ungreased cookie sheets.
Bake for 10 to 15 minutes in the preheated oven, or until just light brown. Don’t over-bake. Cool and store in an airtight container.

Peanut Butter Chocolate Chip Cookies

3/4 cup salted butter
3/4 cup light brown sugar
1/4 cup granulated sugar
1/2 tsp baking soda
1/2 tsp salt
1/8 – 1/4 tsp cinnamon
1 tsp vanilla
1 egg
3/4 cup creamy peanut butter
1-1/4 cup all-purpose flour
2 cups semi-sweet chocolate pieces
1/2 cup coarsely chopped peanuts, if desired

For best results, make dough in advance and chill overnight in the refrigerator or place dough in the freezer for at least one hour before making cookies. White Whole Wheat flour is a great substitute for All-Purpose. Use crunchy peanut butter for more intense peanut taste and texture.

Make the cookie dough. In an electric mixer, cream butter and sugars. Add baking soda, salt and cinnamon. Add vanilla and the egg, scraping down the sides of the mixing bowl when needed. Add peanut butter and combine thoroughly. Mix in flour. Stir in chocolate chips. For best results, chill overnight in the refrigerator or place dough in the freezer for at least one hour before making cookies.

Bake the cookies. Preheat oven to 350(F). Form dough into balls and place on baking sheet. Gently flatten tops of cookies. Bake 9-10 minutes, until golden. Remove from oven but leave on baking sheet 3-4 minutes so cookies set. Transfer to cooling rack, then directly to your mouth.

Peanut Butter Stuffed Cookies

For Filling
1 cup smooth peanut butter
1/2 cup. powdered sugar
For Cookies
1/2 cup creamy peanut butter
1/2 cup (1 stick) Butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar (plus more for rolling)
1 large egg
1 tsp. vanilla extract
1 1/2 cup all purpose flour
1/2 tsp. baking soda
1/2 tsp. kosher salt

Preheat oven to 375° and line two large baking sheets with parchment paper.

Make filling: In a medium bowl, combine peanut butter and powdered sugar and mix until smooth. Scoop into small balls (about 1 1/2″) and freeze until ready to use.

Make cookies: In a large bowl, combine peanut butter, butter, brown sugar and granulated sugar and beat with a hand mixer on medium until the mixture is light and fluffy. Add egg and vanilla and mix until thoroughly combined. Add flour, baking soda and salt and mix until just combined.

Scoop heaping tablespoon of the cookie dough and flatten into a flat, pancake-like circle. Place the frozen peanut butter ball on top. Bring the edges of the dough around the frozen peanut butter ball and pinch the edges together to seal, adding more dough if necessary to cover the frozen peanut butter completely.

Roll stuffed cookie dough ball in sugar and place on baking sheet. Repeat until all dough is used, spacing the cookies about 2” apart.

Bake until the cookies are golden on the bottom, about 12-15 minutes. Serve warm or at room temperature.

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