Classic Peanut Butter Cookies

CLASSIC PEANUT BUTTER COOKIES



Classic Peanut Butter Cookies image

Makes great cookies!

Recipe From allrecipes.com

Provided by Shirley Sadler

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 1h25m

Yield 24

Number Of Ingredients 9

1 cup unsalted butter
1 cup crunchy peanut butter
1 cup white sugar
1 cup packed brown sugar
2 large eggs eggs
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons baking soda
Calories251.7 calories
Carbohydrate29.7 g
Cholesterol35.8 mg
Fat13.6 g
Fiber1.2 g
Protein4.5 g
SaturatedFat5.9 g
Sodium209.4 mg
Sugar18.2 g

Steps:

  • Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
  • In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
  • Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

CLASSIC PEANUT BUTTER COOKIES



CLASSIC PEANUT BUTTER COOKIES image

Recipe From epicurious.com

Categories     Nut     Cookies

Number Of Ingredients 9

1 cup unsalted butter
1 cup crunchy peanut butter
1 cup white sugar
1 cup (packed) brown sugar
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda

Steps:

  • Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
  • In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
  • Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern.
  • Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

CHEF JOHN'S PEANUT BUTTER COOKIES



Chef John's Peanut Butter Cookies image

These classic cookies don't get much easier.

Recipe From allrecipes.com

Provided by Chef John

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 30m

Yield 12

Number Of Ingredients 9

½ cup unsalted butter
½ cup white sugar
½ cup packed brown sugar
½ cup creamy peanut butter
½ teaspoon kosher salt
½ teaspoon baking powder
½ teaspoon baking soda
1 egg
1 ¼ cups all-purpose flour
Calories251.6 calories
Carbohydrate29.5 g
Cholesterol35.8 mg
Fat13.6 g
Fiber1 g
Protein4.7 g
SaturatedFat6.1 g
Sodium228.7 mg
Sugar18.3 g

Steps:

  • Beat butter, white sugar, brown sugar, peanut butter, salt, baking powder, and baking soda in a stand mixer until smooth.
  • Scrape down the sides of the bowl and beater with a spatula. Add egg and mix for about 1 minute.
  • Slowly mix in flour with the mixer on low. Scrape down the sides of the bowl and beater. Mix on medium until combined, about 30 seconds.
  • Form dough into a ball, cover with plastic and refrigerate for 2-3 hours.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Portion out cookie dough in equal-sized balls on a baking sheet covered with a silicone baking mat. Use damp hands to roll dough into smooth balls. Stamp each ball with a fork in a criss-cross pattern.
  • Bake in the preheated oven for 10 minutes until golden.
  • Leave on the baking sheet for 5 minutes before transferring to a cooling rack.

CLASSIC PEANUT BUTTER COOKIES



Classic Peanut Butter Cookies image

For the best texture, use regular, not natural, peanut butter.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 4 dozen

Number Of Ingredients 8

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup packed light-brown sugar
2 large eggs
1 1/2 cups smooth peanut butter

Steps:

  • Preheat oven to 350 degrees. Whisk flour, baking soda, and salt in a medium bowl.
  • Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, 2 to 3 minutes. Mix in eggs, then peanut butter.
  • Reduce speed to low. Add flour mixture in 3 batches, mixing until just combined after each addition. Cover with plastic wrap, and refrigerate 30 minutes.
  • Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 1 1/2 inches apart. Press cookies with fork tines to flatten and create a cross-hatch pattern. Bake until golden brown, 14 to 16 minutes. Let cool on sheets 5 minutes. Transfer cookies to wire racks to cool completely.

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