* ENTER THIS MONTH’S GIVEAWAY BELOW! Ends 4/30/19. *
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Get ready … we’re taking the Amish Friendship Bread cookie recipe to a whole new level. Don’t forget to bring the milk!
This classic peanut butter recipe can go two ways: give the top of the cookie a classic criss-cross pattern with the flat back of your fork, or drop a Hershey Kiss in the middle to make a peanut butter blossom cookie. Can’t decide? Split the batter and make both!
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The first option is the classic PB cookie. After mixing the ingredients, chill the dough (it’ll be super sticky otherwise), then spoon or scoop onto an uncreased cookie sheet. Roll each dough ball in granulated sugar
Gently press down with the back end of a fork so the fork tines leave an impression on the top of the dough. Turn your fork 90 degrees and do it again to create a criss-cross pattern. Pop in a preheated 350° F (176° C) for 10 minutes (be careful not to let them overbake or they’ll end up dry).
Option two is to make peanut butter blossom cookies. It’s basically a Hershey’s kiss in the center of the dough. I recommend taking a mason jar and gently press the cookie down before adding the kiss. I skipped this part thinking the cookies might flatten but no. They were still delicious, though!
This is a great recipe for peanut butter lovers and is a super giftable treat. Fill a mason jar with a stack of cookies, and don’t forget to attach one of our free printables gift tags or mason jar labels to make your gift giving complete!
This Amish Friendship Bread peanut butter cookie recipe can go two ways: give the top of the cookie a classic criss-cross pattern with the flat back of your fork, or drop a Hershey Kiss in the middle to make a peanut butter blossom cookie.
- 1 cup Amish Friendship Bread Starter
- 1 cup peanut butter creamy
- 1 cup butter room temperature
- 1 cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2⅓ cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup sugar as needed to roll cookies
- 1 bag Hershey’s Kisses if making blossom cookies
Preheat oven to 350° F (176° C).
Mix starter, peanut butter, butter, and brown sugar. Add eggs and vanilla extract, and beat well.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Add flour mixture to starter mixture, adding additional flour if needed to form balls. Chill dough for 30 minutes.
Form into small balls or use a cookie scoop. Roll in granulated sugar.
For traditional peanut butter cookies, gently flatten cookies and use the tines of a fork to make hatch marks (tip chill fork in freezer first), repeat in opposite direction. Place on cookie sheet.
For peanut butter blossom cookies, gently flatten each cookie with the bottom of a mason jar and gently press one Hersey Kiss in the center.
Bake for 10 minutes or until cookies are light brown and set.
It’s a Giveaway!
Our April giveaway is for three (3) stainless steel cookie scoops in small, medium and large. You can use them to fill muffin tins as well (or for ice cream, melon balls, meatballs … the list goes on!).
To enter, simply leave a comment below letting me know if this you would bake this recipe plain or with a Hershey kiss in the middle. If you have another twist you’d like to try, please share that! Only one comment per entrant, though newsletters subscribers can earn an extra entry (check the 4/5/19 newsletter for details). Not a subscriber yet? Join here!
Ends April 30, 2019 at 11:59 PST. Good luck!
>> Have you tried this? Share your best pic with us or leave a comment below and let us know how it worked for you!