944 better cake recipes

Classic peanut butter cookies pressed with the signature crosshatch fork pattern, baked golden, and dipped in bittersweet chocolate. Crisp edges, tender centers, deeply nutty flavor.

Classic peanut butter blossom cookies rolled in sugar and crowned with a Hershey's Kiss the moment they leave the oven. Holiday cookie tin staple in 30 minutes.

Sugar-free peanut butter cookies sweetened with liquid sweetener instead of granulated sugar. Diabetic-friendly, just one bowl, ready in 25 minutes start to finish.

Crisp peanut butter cookies stamped with the classic fork crisscross. Old-fashioned bakery-style cookies with a sandy snap, perfect for dunking in milk or layering with chocolate.

Peanut butter cookies loaded with chopped Baby Ruth bars for chunks of caramel, nougat, and roasted peanuts in every bite. Drop, flatten with a fork, bake until golden.

Homemade Slice and Bake Peanut Butter Cookies recipe

Toasted blanched almonds fold into buttery shortbread dough spiked with Cognac and vanilla, then get dusted with powdered sugar while hot for these melt-away cookies with sophisticated European flair.

Diabetic-friendly oatmeal peanut butter cookies use sugar substitute and Egg Beaters for a lower-glycemic treat. Soft, chewy, and packed with classic flavor without the spike.

Classic peanut butter cookies cream butter with white and brown sugar, bind with egg, and bake with the iconic sugar-dipped fork crisscross pattern. 32 cookies, ready in 30 minutes.

Peanut butter oatmeal cookies with three cups of oats, brown sugar, cinnamon, and the classic crisscross fork press. A chewy, hearty cookie that pairs PB richness with oat texture in every bite.

Classic peanut butter cookies with brown sugar depth and the signature crisscross fork pattern on top. Soft-centered, chewy-edged drop cookies from pantry staples in 45 minutes.

Five-ingredient peanut butter cookies sweetened with honey and built on whole grain brown rice and barley flours. No eggs, no dairy, ready in 20 minutes.

Brown sugar berry scones with caramel-sweet brown sugar, juicy blueberries, and a tender, big-batch crumb. A no-egg scone that bakes up soft in the middle with lightly crisp edges.

Peanut butter banana cookies bake mashed banana into a classic peanut butter dough for a softer chewy texture. Uses an egg white only for a lighter cookie.

Classic French brioche a tete, the buttery, golden topknot rolls baked in fluted tins. A rich egg-and-butter dough chilled overnight for the tenderest crumb, with a traditional floating-sponge yeast start.

Classic peanut butter cookies with crackly criss-cross tops, crisp edges and a soft chewy middle. A chilled dough builds deeper flavor and prevents spread.