{"id":650,"date":"2013-04-30T03:02:00","date_gmt":"2013-04-30T07:02:00","guid":{"rendered":"http:\/\/dev6.finelimedesigns.com\/2013\/04\/30\/classic-peanut-butter-cookies\/"},"modified":"2024-04-08T10:14:35","modified_gmt":"2024-04-08T14:14:35","slug":"classic-peanut-butter-cookies","status":"publish","type":"post","link":"https:\/\/bakeschool.com\/classic-peanut-butter-cookies\/","title":{"rendered":"Classic Peanut Butter Cookies with Natural Peanut Butter"},"content":{"rendered":"\n

Learn how to make classic peanut butter cookies with natural peanut butter with this easy recipe. These are thicker and spread less by tweaking the amount of flour and they are finished with that signature criss-cross pattern you expect on peanut butter cookies.<\/p>\n\n\n\n

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This is a typical peanut butter cookie recipe from my mom's recipe box. It's a riff on the classic peanut butter cookie that many of us in North America grew up eating. Sometimes, you'll find the recipe on the back of the label on a jar of regular peanut butter (like Kraft peanut butter).<\/p>\n\n\n\n

The cookie recipe below is quite different than these 3-ingredient flourless peanut butter cookies<\/a>, which are gluten-free and made with three basic ingredients (peanut butter, sugar, and an egg). On the other hand, the recipe below uses both butter and peanut butter, as well as eggs, flour, and baking soda<\/a> (a chemical leavener<\/a>).<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

Ingredients<\/h2>\n\n\n\n
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