These Amish peanut butter cookies are a big thick peanut butter cookie. They are just like the ones that you’ll find at Amish bakeries or farmer’s markets.
These Amish peanut butter cookies are a jumbo cookie. They’re super soft and loaded with delicious peanut butter flavor. I love making Amish recipes. I scaled this recipe down a little since the original made a huge batch. These Amish pumpkin cookies are also scaled down and another one of my favorites!
These cookies are a breeze to make and there’s no chill time needed. They use common pantry ingredients, nothing fancy is needed.
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Ingredients needed
For this recipe, you will need:
- All purpose flour: The base of the cookie dough.
- Sugar and brown sugar: To sweeten the cookies.
- Salt: You’ll need just one pinch of salt for these cookies.
- Butter: I recommend using unsalted butter for cookies. Salted butter tends to have more water than unsalted.
- Baking soda: To help the cookies rise.
- Creamy peanut butter: I recommend using regular creamy peanut butter and not natural style peanut butter.
- Egg: You will need one large egg for these cookies.
- Vanilla extract: If possible, use pure vanilla extract for the best results.
Equipment needed
You will need a large mixing bowl, a stand or hand mixer, and a baking sheet. I used parchment paper (not wax paper) but it is optional, you can grease your baking sheet well instead.
How to make
Begin by preheating your oven to 350 degrees.
In a large mixing bowl combine the sugar, brown sugar, and butter (softened to room temperature). Cream together with your mixer.
Next, add in your egg and mix.
Add in the remaining ingredients and mix until everything is well combined.
Line your baking sheet with parchment paper (not wax paper) or grease it well.
Form balls from three tablespoons of dough and place on the baking sheet. Leave room for the cookies to spread (I did six balls per baking sheet).
Bake for 10 to 12 minutes at 350 degrees. Let the cookies rest on the baking sheet for 10 minutes before moving.
Tips
- Be sure to cream the sugars and butter together first.
- Let the cookies rest on the baking sheet for 10-15 minutes before transferring. This will help them to finish baking and keep them soft.
How to store leftovers
Store any leftover cookies in an airtight container at room temperature. They will be good for four days after making.
Other Amish recipes:
Amish Peanut Butter Cookies
Equipment
- Baking sheet
- Hand or stand mixer
- Mixing bowl
Ingredients
- ½ cup unsalted butter (1 stick), softened to room temperature
- ½ cup sugar
- ½ cup brown sugar
- 1 large egg
- 1 ½ cups all purpose flour
- ½ teaspoon baking soda
- 1 pinch salt
- ¾ cup creamy peanut butter
- 1 teaspoon vanilla extract
Instructions
- Begin by preheating your oven to 350 degrees.
- In a large mixing bowl combine the sugar, brown sugar, and butter (softened to room temperature). Cream together with your mixer.
- Next, add in your egg and mix.
- Add in the remaining ingredients and mix until everything is well combined.
- Line your baking sheet with parchment paper (not wax paper) or grease it well.
- Form balls from three tablespoons of dough and place on the baking sheet. Leave room for the cookies to spread (I did six balls per baking sheet).
- Bake for 10 to 12 minutes at 350 degrees. Let the cookies rest on the baking sheet for 10 minutes before moving.
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