bake sale recipes

Brown Sugar Butter Cookies: Buttery cookies made with brown sugar. These chewy cookies are so easy to make!

Brown Sugar Butter Cookies {Soft & Chewy}

all-purpose flour ((10 ounces))

brown sugar ((5 ounces))

unsalted butter ((room temperature))

vanilla extract

baking powder

salt

sugar

Cream together the butter and brown sugar in a stand mixer fitted with the paddle attachment.&nbsp;

Scrape down the sides of the bowl and mix again. Add in the egg and vanilla extract, mix until well combined.&nbsp;

In a separate bowl, whisk together the flour, salt and baking powder. Add the flour mixture to the butter mixture and stir just until combined. 

Scoop out dough - approximately 1 1/2 tablespoons- and roll into balls. Roll the balls in the granulated sugar. (You can skip the rolling in sugar if you&#039;d like.)

Place onto a parchment paper or silicone baking mat lined cookie sheet. Press down with the tines of a fork. 

Refrigerate dough balls for 30-60 minutes.

Preheat oven to 350 degrees.

Bake for 10-12 minutes or until the centers are set. We do not let the cookies get brown so that they stay soft.

Allow the cookies to cool on the baking pan for 3-4 minutes, then remove to a baking rack to finish cooling.

Store in an airtight container.

https://content.jwplatform.com/videos/raj4Lf33.mp4

Brown Sugar Butter Cookies

Everyone needs a classic, old-fashioned peanut butter cookie recipe. Make bakery-style, soft peanut butter cookies at home with this simple recipe.

Soft Peanut Butter Cookies

butter (softened)

peanut butter

brown sugar

eggs

all-purpose flour

baking soda

sugar (for sprinkling)

In a mixing bowl, cream the butter, peanut butter and sugar. Add vanilla and mix. Add the eggs, one at a time, beating well after each addition.

In a separate bowl, mix the flour, baking soda and salt. Add to mixture in mixing bowl and mix until well combined.

Use a large cookie scoop (or whatever size scoop you'd like!) and roll the dough into balls.

Place the dough balls on a non-stick baking mat. Use the tins of a fork to make a criss-cross pattern, pressing down into the cookie dough. Sprinkle extra white sugar on the tops of the cookies. Refrigerate the cookies for 30 minutes.

Bake the cookies at 375 degrees for 9-10 minutes. If you like cookies to be soft, be sure not to overbake them. They shouldn't be browned at all.

https://www.youtube.com/watch?v=W_VNDXq2vA0

How to Make SOFT PEANUT BUTTER COOKIES  I Tastes of Lizzy T
__________­↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ ______________
Everyone needs a classic, old-fashioned peanut butter cookie recipe. Make bakery-style, soft peanut butter cookies at home with this simple recipe. 

BAKERY STYLE, SOFT PEANUT BUTTER COOKIES
Time to share another of our “famous” bakery style cookie recipes! (Famous= popular in our family. 🙂 ) I love my cookies soft, slightly underbaked, and THICK. Oh, yeah, and they have to be straight from the oven. That is, barely cooled off enough to not burn my hand. If I had to choose one of our bakery style cookie recipes as my favorite, these soft peanut butter cookies would be at the top of the list. Why? Well, because of a few reasons:
1: They’re peanut butter cookies, and I looooovvvveeee peanut butter! (Obviously!)
2: These cookies are thick and soft. No hard, crispy edges here.

 
3: Lastly, they are moist. A lot of times peanut butter cookies are very dry and crumbly, especially the kind you buy from the store. You could have the classic peanut butter cookie look, but unfortunately, I’ve had to second guess myself before grabbing a cookie. Some types of peanut butter cookies are so dry, you can barely taste the peanut butter. Thankfully, these cookies are not that way. In fact, these cookies are bursting with peanut butter flavor and stay soft!

Ingredients

1 cup butter softened
1 cup creamy peanut butter
1 cup granulated sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
3 large eggs
4 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1/4 cup granulated sugar for sprinkling


Instructions
In a mixing bowl, cream the butter, peanut butter and sugars. Add vanilla and mix. Add the eggs, one at a time, beating well after each addition.
In a separate bowl, mix the flour, baking soda and salt. Add to mixture in mixing bowl and mix until well combined.
Use a large cookie scoop (or whatever size scoop you'd like!) and roll the dough into balls.

Place the dough balls on a non-stick baking mat. Use the tins of a fork to make a criss-cross pattern, pressing down into the cookie dough. Sprinkle extra white sugar on the tops of the cookies. Refrigerate the cookies for 30 minutes.
Bake the cookies at 375 degrees for 9-10 minutes. If you like cookies to be soft, be sure not to overbake them. They shouldn't be browned at all.
Store in an airtight container. 

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At Tastes of Lizzy T, our mission is to revive the thrill of preparing and sharing food with family and good friends. In our drive through culture, we are losing the joy of preparing your own meals. We’re about creating healthy, heartfelt comforting food. Starting as a mother and daughter school project, Tastes of Lizzy T is now an international blog where we share our life journey of a family that loves to cook, serve, and eat fresh, traditional, and wholesome food. We’re reviving old memories and creating new, one recipes at a time.

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How to Make SOFT PEANUT BUTTER COOKIES {Recipe Video

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Brown Sugar Butter Cookies {Soft & ...

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