Wichcraft Peanut Butter Creamwich Cookies Recipes

PEANUT BUTTER COOKIES

Steps:

• Combine butter, peanut butter, and brown sugar and ¼ cup granulated sugar in a large bowl (or in the bowl of a stand mixer) and use an electric mixer to beat until creamy and well combined.
• Add egg and vanilla extract and stir until well-combined.
• In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
• Gradually stir the flour mixture into the peanut butter mixture. Make sure to pause periodically to scrape the sides and bottom of the bowl to ensure all ingredients are well-combined.
• Cover mixing bowl with plastic wrap and place peanut butter cookie dough in the refrigerator to chill for 30 minutes to one hour (start with 30 minutes, if the dough is too sticky or your cookies are coming out of the oven too flat, chill for an additional half an hour. This dough may be chilled overnight if you'd like).
• Preheat oven to 350F (175C) and line baking sheets with parchment paper.
• Once dough has chilled, remove from refrigerator and scoop into heaping 1 ½ Tablespoon-sized balls.
• Roll the cookie dough between your palms until smooth and then roll thoroughly in additional granulated sugar. Place on prepared cookie sheet, spacing cookies at least 2" apart.
• Use the tines of a fork to gently make a criss-cross pattern on the surface of each cookie by slightly pressing down.
• Bake on 350F (175C) for 9-12 minutes. Edges should be just turning golden brown but the cookie centers should appear slightly under-baked, allow cookies to cool completely on the cookie sheets and the centers will finish baking (but remain soft and chewy) as they cool on the cookie sheet. Don't over-bake or the cookies will be dry.
• Allow peanut butter cookies to cool completely on baking sheet before enjoying.

PEANUT BUTTER CUP COOKIES

Steps:

• In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and peanut butter cups., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.

CLASSIC PEANUT BUTTER COOKIES

Steps:

• Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
• In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
• Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

3-INGREDIENT PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix peanut butter, sugar, and egg together in a bowl using an electric mixer until smooth and creamy. Roll mixture into small balls and arrange on a baking sheet; flatten each with a fork, making a criss-cross pattern.
• Bake in the preheated oven for 10 minutes. Cool cookies on the baking sheet for 2 minutes before moving to a plate.

SUPER-EASY PEANUT BUTTER COOKIES

Steps:

• Heat oven to 325 degrees F.
• Mix all ingredients with large spoon until well blended.
• Roll into 24 balls; place, 4 inches apart, on baking sheets. Flatten with fork.
• Bake 20 min. or until lightly browned. (Do not overbake.)
• Cool 5 min. on baking sheets; transfer to wire racks. Cool completely.

CRISP PEANUT BUTTER COOKIES

Steps:

• In a bowl, cream butter and sugars. Add peanut butter, egg and vanilla; beat until smooth. Combine the flour, baking soda and baking powder; add to creamed mixture and mix well. For easier shaping, chill the dough for 1 hour. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten each ball by crisscrossing with the tines of a fork dipped in sugar. Bake at 375° for 10-12 minutes or until bottoms are lightly browned and cookies are set.

WICHCRAFT PEANUT BUTTER CREAM'WICH COOKIES

Steps:

• Preheat oven to 350.
• Melt butter over medium heat, add oats and cook 5-7 minutes. Stirring often until toasted. Pour oats onto cookie sheet and let cool.
• Combine the remaining 1/2 cup butter and sugars in a stand mixer with the paddle attachment and mix until no chunks of butter remain.
• Add peanut butter and mix until combined, add oats then flour, soda & salt and blend until smooth. Chill dough in freezer for 5 minutes.
• Transfer the dough to a large surface covered with parchment paper. Add a light dusting of flour to keep from sticking. Top with another large sheet of parchment and roll dough until 1/4" thick.
• Cut the dough into 2.5" cookies and space 1/2" apart on an ungreased cookie sheet.
• Bake for 20 mins, turning the pan halfway through baking, then transfer to a cooling rack.
• Filling:.
• Combine butter, salt, sugar and peanut butter in the bowl of a stand mixer and mix on medium speed until filling is smooth.
• Place half the cookies with the top side down. using a piping bag or spoon, distribute the filling and close with another top, pressing down.