Mini peanut butter cookies bite size + addictive
Mini peanut butter cookies bite size + addictive
Easy mini peanut butter cookies are soft and delicious. They are full of chocolate and PB combinations that everyone loves!
The mini peanut butter cookies are so cute and small, you might eat the whole batch! For more candy inspiration, please try Giant M&M Cookies, Reeses Pieces Chocolate Chip Cookies, White Chocolate Butterfinger Fudge.
Simple Peanut Butter Cookies
Mini peanut butter cookies combine two perfectly matched flavors; peanut butter and chocolate! The chocolate chips add a perfect chocolate flavor without overpowering.
Because they are mini, they are perfect for sharing or snacking. Unfortunately, this means I have a reason to eat more! I hope you are more disciplined than us and can control yourself not to eat 10 of these delicious and simple peanut butter cookies.
If you like traditional peanut butter cookies, you must try these cute little cookies-they are soft and delicious!
Mini PB Biscuits
Wet ingredients. Mix the butter, shortening, peanut butter, and sugar together. Add eggs. Stir in vanilla extract.
Dry ingredients. In a separate bowl, combine flour, salt, baking soda, and baking powder.
Combine. Add the dry ingredients to the wet ingredients, mix well and add chocolate chips as needed.
bake. Scoop a ½ TB ball onto the biscuit chip. Use a fork to gently flatten the ball to make a cross pattern. Bake at 350 degrees for 5-8 minutes.
notes: Draw a cross mark on the biscuits to flatten them and make them bake more evenly.
Variety
Add to Crunchy peanut butter Rather than being smooth, it will give it more texture and variety to counter the smooth biscuit texture. If you like crunchy peanut butter, this is a good choice.
More mixes:
- Mini Reese Works
- Chopped Reese Cup
- Peanut Butter Chips
Storage tips
If you plan to bake the dough in 1-2 days, you can Shop Cover it, or put it in the refrigerator freeze Dough.
- Freeze the dough: Knead the dough into a log, then wrap it tightly with plastic wrap, and then wrap it with foil. Or make the dough into cookie balls and place them on a baking sheet in the refrigerator. Once the dough balls are hard, transfer them to a freezer-safe container. The dough can be frozen for up to 6 months. Thaw before baking.
Cooled Peanut Butter Cookies should storage In an airtight container on the counter. tip: Throwing a piece of white bread into the container helps keep them softer for longer.
place Cooled Peanut Butter Cookies In a freezer-safe container, separate the layers with parchment or wax paper. freeze Up to 3 months.
Favorite cookies:
Course dessert
American cuisine
Preparation time 5 minutes
Cooking time 5 minutes
Total time 10 minutes
Serving of 48
Calories 142 kcal
Author Little Luna
- 1/2 cup butter softened
- 1/2 cup shortening
- 1 cup peanut butter
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups flour
- 1 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 3/4 cup mini chocolate chips
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Mix the butter, shortening, peanut butter, and sugar together. Add eggs. Stir in vanilla extract.
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In a separate bowl, combine flour, salt, baking soda, and baking powder.
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Add the dry ingredients to the wet ingredients, mix well and add chocolate chips as needed.
-
Scoop a ½ TB ball onto the biscuit chip. Use a fork to gently flatten the ball to make a cross pattern.
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Bake at 350 degrees for 5-8 minutes.