1 cup packed brown sugar
1/2 cup white sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
2 teaspoons baking soda
1 1/2 cups peanut butter
4 1/2 cups oats (quick cooking or old-fashioned)
1 cup semi-sweet chocolate chips
1 cup M&M’s chocolate candies
Preheat oven to 350 degrees F. Beat together butter and sugars. Add eggs, vanilla extract, and baking soda, and mix well. Mix in peanut butter until well-blended. Add oats and stir until combined. Mix in chocolate chips and M&M’s.
Drop cookies by ice cream scoopful (or normal sized) about 2 inches apart on an ungreased baking sheet. Bake in preheated 350 degree F oven for 15 to 20 minutes. Let cookies cool on baking sheets before moving to wire racks. Store in an airtight container.
1 cup peanut butter (crunchy or creamy)
3/4 cup sugar (plus extra for dipping if desired)
1 teaspoon pure vanilla extract (optional)
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Using an electric mixer or a fork, mix together the peanut butter, white sugar and egg until smooth. I often do this by hand with a fork — it mixes up that easily.
Form dough into round balls. Place on the baking sheet at least 2 inches apart, and then use a fork to flatten. If you like your pb cookies with a little extra sugary crunch, you can either roll your raw dough balls in an extra bowl of sugar, if desired, to coat the outside of the dough ball or you can sprinkle a bit of sugar over the tops of the raw pressed cookies on the baking pan before baking.
Bake for 6 to 8 minutes, until the cookies are just slightly browned on the bottom, being careful not to over-bake (seven minutes is usually just perfect to keep them soft and moist). Remove and let cool on the baking sheet for 1 minute (they may look a bit under-done, but let them set), then transfer to a wire rack to cool completely.
1/4 cup creamy peanut butter
1/2 tsp baking powder
2 large eggs
3 tbsp granulated white sugar
1/8 cup mini chocolate chips (you can also chop up a chocolate bar or chop up regular chocolate chips)
Preheat oven to 350F. Line your mini muffin tin with cupcake liners.
In a large mixing bowl, add the first four ingredients. Mix with a whisk until a smooth, uniform batter forms.
Fill cupcake liners 2/3 full with batter. Sprinkle about 1/2 tsp of mini chocolate chips on top of each muffin. Note, if you choose to omit the chocolate chips, the batter will not be sweet enough and you’ll likely need to add more sugar to the original batter.
Bake for about 10-12 minutes (I did the full 12 for mine), until muffin tops look completely cooked and tooth pick inserted comes out clean.
2 and 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1 cup unsalted butter softened
1 cup light brown sugar packed
3/4 cup granulated sugar
1 cup extra crunchy peanut butter
2 large eggs
1 and 1/2 teaspoons vanilla extract
Add the flour, baking soda, baking powder, and salt to a medium sized bowl. Stir with a whisk.
In a large bowl, using an electric mixer or by hand, beat the butter until creamy. Add the sugars and beat for 3 minutes, until fluffy.
Scrape down the sides of the bowl as needed. Beat in the peanut butter until well blended. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Fold the dry ingredients into the peanut butter mixture just until incorporated. Cover and refrigerate for at least 2 hours.
Preheat the oven to 350ºF. Using a 1 tablespoon sized cookie scoop, drop dough 2-inches apart onto a parchment paper-lined baking sheet.
Bake for 8-10 minutes, until cookies are puffed and lightly browned around the bottom edge. Cool the cookies on the pan for 5 minutes, then transfer to a wire rack to cool completely.
The cookies will keep for up to 7 days stored in an airtight container in the refrigerator.