For the LOVE of the Peanut Butter Cookie: Amazing Recipes

For the LOVE of the Peanut Butter Cookie: Amazing Recipes

For the love of the Peanut Butter Cookie: Amazing Recipes • The Lake Country Mom

Creamy, chewy, mouth-watering goodness of the peanut butter cookie. I am obsessed with peanut butter, plain and simple. What is better than a peanut butter cookie? We often think of the classic peanut butter cookie that’s pressed down and criss-crossed with the tines of a fork, right? But you can do so much more! I have made every variation possible (I think)- here are some of my favorite recipes from other talented bloggers and websites. So read away, bake some cookies & grab a cold glass of milk!

1. Hershey’s Topped Peanut Butter Cookies

For the LOVE of the Peanut Butter Cookie • The Lake Country Mom
Recipe & Photo by:  Cast Sugar


  • ¾ c. peanut butter (creamy or crunchy will work)
  • ½ c. shortening or butter-flavored Crisco
  • 1 ¼ cup brown sugar, packed
  • 3 Tbsp. milk
  • 1 Tbsp. vanilla
  • 1 egg
  • 1 ¾ c. flour
  • ¾ tsp. salt
  • ¾ tsp. baking soda

Preheat oven to 375 degrees. Combine peanut butter, Crisco, sugar, milk, and vanilla in a bowl. Beat at medium speed until well blended. Add egg. Beat until just blended. Combine the last 3 ingredients in a separate bowl. Add to creamed mixture at a low speed until just blended. Chill dough in the fridge for at least an hour. Drop onto baking sheet, and flatten slightly with a fork dipped in sugar (making a criss-cross pattern). Bake for 7-8 minutes. After removing from the oven, immediately push candy bar piece into cookie. Let cool for a few minutes on the baking sheets, and then carefully transfer to a cooling rack (be careful to not smash the chocolate, which will be melty at this point). Allow chocolate to harden before storing.

2. Reese’s Peanut Butter Cup Cookies

Reeses Peanut Butter Cookies











Recipe by All Recipes & Photo by Hoping in God


  • 1 3/4 C. all-purpose flour
  • 1/2 t. salt
  • 1 t. baking soda
  • 1/2 C. (one stick) butter, softened
  • 1/2 C. white sugar
  • 1/2 C. peanut butter
  • 1/2 C. packed brown sugar
  • 1 egg
  • 1 T. vanilla extract
  • 2 T. milk
  • 40 miniature Reese’s – chocolate covered peanut butter cups, unwrapped
Preheat oven to 375 degrees F (190 degrees C). Grab a mini muffin or muffin tin – – whichever one you prefer. Sift together the flour, salt and baking soda; set aside. Beat the butter well. Add in the sugar, peanut butter and brown sugar. Beat until well mixed and fluffy. Add in egg and mix well. Pour in vanilla and milk. Mix until thoroughly combined. Slowly add in flour mixture and mix until just combined. It will be pretty sticky. Shape into 40 balls and place each into an ungreased muffin pan. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini Reese’s into each ball. Cool and carefully remove from pan. Let cool completely on a wire rack.
3. Imprinted No Flour Peanut Butter Cookies
Peanut Butter Cookies
Recipe & Photo by


  • 1 C. sugar
  • 1 C. Peanut Butter
  • 1 Egg
  • (Yup, that’s it!)

Preheat oven to 375 degrees F. Grease cookie sheets and set aside. In a medium bowl, stir together the 1 cup sugar, the peanut butter, and egg until well mixed. Using your hands, roll peanut butter mixture into 1-inch balls; place 2 inches apart on prepared cookie sheets. Flatten each ball slightly with a drinking glass that has been lightly greased and dipped in sugar. Lightly grease a small star-shaped (or any shape) cookie cutter; dip in sugar. Press into the center of each cookie. Bake about 9 minutes or until edges are set and bottoms are lightly browned. Makes 36 cookies.

4. Buckeyes 

  • 3/4 cup creamy peanut butter
  • 1 stick unsalted butter, softened
  • 2 cups confectioners’ sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/2 pound bittersweet chocolate, chopped

With an electric mixer, beat the peanut butter and butter at medium speed until creamy. Reduce the mixer speed to low and mix in the confectioners’ sugar, vanilla, and salt (the mixture will be crumbly). Roll tablespoonfuls of the dough into balls and place on a wax paper-lined baking sheet. Freeze until firm, about 15 minutes. Meanwhile, in a double boiler or a medium heatproof bowl set over (not in) a saucepan of barely simmering water, melt the chocolate, stirring often, until smooth. Remove from heat and let cool slightly. Resting each ball on the tines of a fork, lower it into the chocolate until it’s two-thirds covered. Refrigerate on the baking sheet until the chocolate is firm, about 30 minutes. Storage suggestion: Keep the buckeyes refrigerated, between sheets of wax paper in an airtight container, for up to 3 weeks.

5. XL Bakery Style Peanut Butter Cookies

XL Bakery Style Peanut Butter Cookies by | Peanut butter cookies with peanut butter chips - the perfect cookie {and it's a copycat of the Disneyland ones!}





















Photo by and Recipe by Crazy for Crust


  • 1/2 cup butter, softened
  • 3/4 cup peanut butter
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 1teaspoon vanilla
  • 1 tablespoon milk
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups flour
  • 1 package (about 1 2/3 cups Reese’s Peanut Butter Chips)

Cream butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment, about 2-3 minutes. Add egg, vanilla, milk, baking soda, and salt and mix until combined. Slowly add flour and mix until dough just comes together. Stir in Reese’s Peanut Butter Chips. Chill your dough for at least 4 hours (I chilled mine overnight, because it worked better for me, but if you can’t stand to wait that long, 4 hours is good). Preheat oven to 350 degrees. Line a cookie sheet with parchment or a Silpat baking mat. Scoop 1/4 cupfuls of chilled dough and place on the prepared cookies sheets. The dough will be hard to scoop, so use your muscles. Flatten the cookies slightly with the palm of your hand, they won’t spread much on their own. Bake 11-14 minutes (mine baked in about 11-12, because I like them doughier in the center) until the bottoms start to brown. Cool about 5 minutes and then remove from cookie sheets.

6. Apple Dippin’ Peanut Butter Cookies











Photo and Recipe by Picky Palate


  • 1 stick softened butter
  • 1/2 cup granulated sugar
  • 1/4 Cup packed light brown sugar
  • 1/2 Cup creamy peanut butter
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/2 Cups all purpose flour
  • 3/4 Cup vanilla flavored granola clusters
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 Cup diced apples, about 1/4 inch
  • 1/2 Cup turbinado sugar, or other sugar of choice to roll cookies in

Preheat oven to 350 degrees F. In a stand or electric mixer, cream butter and sugars until light mixed well. Beat in peanut butter until combined then add the egg and vanilla until well combined. In a large bowl mix together the flour, granola, baking soda and salt. Slowly mix into the wet ingredients following the apples until just combined. With a medium cookie scoop, scoop dough, roll into sugar then place onto a silpat or parchment lined baking sheet. With tines of a fork, press down slightly making an X on top of each cookie. Bake for 8-9 minutes, cookies should look somewhat soft inside when you take them out. Let cool/finish baking out of oven for 5 minutes then transfer to a cooling rack. Grab some milk and dig in! 3 dozen cookies.


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