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Prep Time: Cook Time: Total Time:
2 3/4 cups of all-purpose flour (Dry measuring cup)
1 (3.4 oz.) box of instant vanilla pudding
1 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup granulated sugar
1/2 cup dark brown sugar
1/4 cup light brown sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon black walnut extract
1 teaspoon rum flavoring
1 teaspoon butternut flavoring
1 teaspoon hazelnut syrup/flavoring
1 teaspoon caramel syrup/flavoring
1/2 teaspoon coconut flavoring
1 teaspoon maple flavoring
1/2 cup creamy peanut butter
2 sticks butter; softened to room temp.
2 large eggs (room temperature)
Preheat oven 350°F.; then whisk flour, salt, vanilla pudding, and baking soda together in a medium sized bowl; set aside. In a large mixing bowl, combine* peanut butter, butter, sugars, and all the flavorings together. Blend ingredients together to form a grainy paste. Add eggs one at a time; mixing after each addition. Blend until fluffy; remembering to scrape down sides of bowl with a rubber or metal spatula.
Add in flour mixture and stir until all flour is completely blended with grainy sugar paste. Place a sheet of parchment paper on an ungreased cookie sheet; using a 1-inch cookie scoop, drop dough on parchment paper and press down slightly to assist with spreading process.
Bake for 7-10 minutes and remove from oven; allowing cookies to cool off. When cookies are settled; remove from cookie sheet to a cookie rack with a spatula.
Cookies will be moist on top but slightly crisp around edges. Allow cookie sheet to cool before baking another batch. It makes about 8 dozen per batch.
* Use an electric mixer unless otherwise instructed to hand stir.
* All ingredient measurements are dry cup measurements only.
* Allow cookie dough to set uncovered for 10-15 minutes. Now it’s ready for baking.
* To make crisscross pattern; dip the end of a fork in a small bowl of water and press down to make indention. Repeat process on top of the first indention, but crosswise. Do the same thing for each cookie.
* Quality brands of peanut butter are recommended for this recipe.
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Peanut Butter Cookies
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Category: Recipes
Prep Time: Cook Time: Total Time:
2 3/4 cups of all-purpose flour (Dry measuring cup)
1 (3.4 oz.) box of instant vanilla pudding
1 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup granulated sugar
1/2 cup dark brown sugar
1/4 cup light brown sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon black walnut extract
1 teaspoon rum flavoring
1 teaspoon butternut flavoring
1 teaspoon hazelnut syrup/flavoring
1 teaspoon caramel syrup/flavoring
1/2 teaspoon coconut flavoring
1 teaspoon maple flavoring
1/2 cup creamy peanut butter
2 sticks butter; softened to room temp.
2 large eggs (room temperature)
Preheat oven 350°F.; then whisk flour, salt, vanilla pudding, and baking soda together in a medium sized bowl; set aside. In a large mixing bowl, combine* peanut butter, butter, sugars, and all the flavorings together. Blend ingredients together to form a grainy paste. Add eggs one at a time; mixing after each addition. Blend until fluffy; remembering to scrape down sides of bowl with a rubber or metal spatula.
Add in flour mixture and stir until all flour is completely blended with grainy sugar paste. Place a sheet of parchment paper on an ungreased cookie sheet; using a 1-inch cookie scoop, drop dough on parchment paper and press down slightly to assist with spreading process.
Bake for 7-10 minutes and remove from oven; allowing cookies to cool off. When cookies are settled; remove from cookie sheet to a cookie rack with a spatula.
Cookies will be moist on top but slightly crisp around edges. Allow cookie sheet to cool before baking another batch. It makes about 8 dozen per batch.
* Use an electric mixer unless otherwise instructed to hand stir.
* All ingredient measurements are dry cup measurements only.
* Allow cookie dough to set uncovered for 10-15 minutes. Now it’s ready for baking.
* To make crisscross pattern; dip the end of a fork in a small bowl of water and press down to make indention. Repeat process on top of the first indention, but crosswise. Do the same thing for each cookie.
* Quality brands of peanut butter are recommended for this recipe.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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