Cookie Jar Peanut Butter Cookies Recipes

THE WHOLE JAR OF PEANUT BUTTER COOKIES

Steps:

• In a large bowl, cream butter, white sugar, and brown sugar until smooth. Add the eggs, yolks, and vanilla; mix until fluffy. Stir in peanut butter. Sift together the flour, baking soda, and salt; stir into the peanut butter mixture. Finally, stir in the peanuts. Refrigerate the dough for at least 2 hours.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
• Roll dough into walnut sized balls. Place on the prepared cookie sheet and flatten slightly with a fork. Bake for 12 to 15 minutes in the preheated oven. Cookies should look dry on top. Allow to cool for a few minutes on the cookie sheet before removing to cool completely on a rack. These cookies taste great when slightly undercooked.

PEANUT BUTTER COOKIES VIII

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a large bowl, stir together the peanut butter, water and eggs until smooth and well blended. Stir in the cake mix. Use your hands if necessary to blend thoroughly. Roll into walnut sized balls or drop by spoonfuls 3 inches apart onto ungreased cookie sheets. Press each cookie down using a floured fork.
• Bake for 8 to 20 minutes in the preheated oven, until golden brown. Remove from baking sheets to cool on wire racks.

CLASSIC PEANUT BUTTER COOKIES

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.

PEANUT BUTTER COOKIES

Steps:

• Heat oven to 180C/160C fan/gas 4 and line 2 large baking trays with baking parchment.
• Measure the peanut butter and sugar into a bowl. Add ¼ tsp fine table salt and mix well with a wooden spoon. Add the egg and mix again until the mixture forms a dough.
• Break off cherry tomato sized chunks of dough and place, well spaced apart, on the trays. Press the cookies down with the back of a fork to squash them a little. The cookies can now be frozen for 2 months, cook from frozen adding an extra min or 2 to the cooking time.
• Bake for 12 mins, until golden around the edges and paler in the centre. Cool on the trays for 10 mins, then transfer to a wire rack and cool completely. Store in a cookie jar for up to 3 days.

COOKIE JAR PEANUT BUTTER COOKIES

Steps:

• Heat oven to 350°.
• Sift together the flour, baking powder, baking soda and salt, set aside.
• Cream the butter, shortening, and both sugars in a large bowl with an electric mixer at medium speed until light and fluffy.
• Add eggs one at a time, beating well after each addition, then mix in the peanut butter.
• Add the flour mixture by the cupful and beat at low speed to mix well.
• Shape the dough into 1 inch balls and place on ungreased baking sheets (I line the sheets with parchment paper) about 2 inches apart.
• Press each cookie twice in each direction with a lightly floured fork to make a crosshatch design.
• Bake 10-12 minutes.
• ***Do not overbake--they will still be a bit pale, but if you overbake, they won't be chewy on the inside.
• ***Use a spatula to transfer to a rack to cool.

THE WHOLE JAR OF PEANUT BUTTER COOKIES

Steps:

• In a large bowl, cream butter, white sugar and brown sugar until smooth. Add the eggs, yolk and vanilla; mix until fluffy. Stir in peanut butter.
• Sift together the flour, baking soda and salt; stir into peanut butter mixture. Finally, stir in peanuts.
• Refrigerate the dough at least 2 hours.
• Preheat oven to 350°F Lightly grease a cookie sheet.
• Roll dough into walnut sized balls. Place on prepared cookie sheet and flatten slightly with a fork.
• Bake for 12-15 minutes. Cookies should look dry on top.
• Allow to cool for a few minutes on the cookie sheet before removing to cool completely on a rack.
• Also great if you slightly undercook them!

PEANUT BUTTER CUP COOKIE MIX IN A JAR

Steps:

• Mix together the flour, baking powder and baking soda.set aside.
• Layer ingredients in order given in a wide-mouth quart jar. Press each layer firmly in place. It will be a tight fit.
• Add chopped peanut butter cups last.
• attach these instructions to jar:.
• REESE'S PEANUT BUTTER CUP COOKIES:.
• Remove peanut butter cups from jar and set aside.
• Empty remaining cookie mix into large mixing bowl,. Use your hands to thoroughly blend mix.
• Add 1/2 cup butter, softened at room temperature.
• DO NOT USE DIET MARGARINE OR LIGHT BUTTER.
• Add 1 large egg, slightly beaten, and 1 tsp vanilla.
• Mix until completely blended.
• You will need to finish mixing this with your hands. Mix in peanut butter cups.
• Shape into walnut sized balls.
• Place 2" apart on greased cookie sheets.
• Bake at 375*.for 12-14 minutes or until edges are lightly browned.
• Cool 5 minutes on baking sheet.
• Remove cookies to wire racks to finish cooling.
• Makes 2 1/2 dozen cookies.

COOKIE MIX IN A JAR VII

Steps:

• In a separate bowl, mix together the flour, baking powder and salt.
• Layer ingredients in order given in a 1 quart ''wide mouth'' canning jar. Clean the inside of the jar with a dry paper towel after adding the confectioners' sugar and after adding the cocoa powder. Be sure to pack everything down firmly before adding the flour mixture, it will be a tight fit.
• Instructions to attach to Jar: Peanut Butter Cookies 1. Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. 2. Add: 1/2 cup butter or margarine, softened at room temperature. DO NOT USE DIET MARGARINE. Add 1/2 cup creamy peanut butter, 1 egg, slightly beaten, and 1 teaspoon of vanilla. 3. Mix until completely blended. You will need to use your hands to finish mixing. 4. Shape into walnut sized balls and place 2 inches apart on a parchment lined baking sheets. DO NOT USE WAXED PAPER. Press balls down with a fork. 5. Bake at 350 degrees F (175 degrees C) for 9 to 11 minutes until edges are browned. Cool 5 minutes on baking sheet then transfer to a cooling rack to finish cooling. Makes 3 dozen cookies.

PEANUT BUTTER COOKIES

Steps:

• Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
• Whisk flour, baking powder and salt in a small bowl. In a large bowl, using a wooden spoon or spatula, smash and mix butter and both sugars together until smooth and creamy. Add peanut butter and stir until incorporated. Add egg and vanilla, and stir until well combined. Add flour all at once and fold gently until dry bits disappear, then fold in the peanut butter chips and peanuts, if using, until evenly dispersed.
• Using a small cookie scoop or a measuring tablespoon, drop rounds of dough on a prepared sheet, spacing 1½ inches apart. Bake until just dry on top and set along the edges, 10 to 11 minutes. Do not overbake. Scoop and drop dough onto the second sheet while the first bakes, then slide into the oven when the first comes out.
• Place the baking sheets on racks to cool completely. The cookies will keep in an airtight container at room temperature for up to 1 week or in the freezer for up to 2 months.

COOKIE MIX IN A JAR VIII

Steps:

• Mix together the flour, baking powder and baking soda. Set aside.
• Layer ingredients in order given in a 1 quart ''wide mouth'' canning jar. Press each layer firmly in place. It will be a tight fit. Add chopped peanut butter cups last.
• Attach these directions to Jar: Reese's Peanut Butter Cup Cookies 1. Remove peanut butter cups from jar. Set aside. 2. Empty remaining cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. 3. Add 1/2 cup butter or margarine, softened at room temperature. DO NOT USE DIET MARGARINE. Add in 1 egg, slightly beaten, and 1 teaspoon vanilla. 4. Mix until completely blended. You will need to finish mixing with your hands. 5. Mix in peanut butter cups. 6. Shape into walnut sized balls. Place 2 inches apart on greased cookie sheets. 7. Bake at 375 degrees F (190 degrees C) for 12 to 14 minutes until edges are lightly browned. Cool 5 minutes on baking sheet. Remove cookies to racks to finish cooling. Makes 2 1/2 dozen cookies.

REESE'S PEANUT BUTTER CUPS COOKIE MIX IN A JAR

Steps:

• Layer ingredients in jar in order given.
• Press each layer firmly in place before adding next ingredient.
• Attach this recipe to the jar:.
• Reese's Peanut Butter Cups Cookies.
• Remove candies from jar and set aside.
• Empty cookie mix into a large mixing bowl; stir to combine.
• Add 1/2 cup softened butter, 1 slightly beaten egg and 1teaspoon vanilla extract; mix until completely blended.
• Stir in candies.
• Roll dough into walnut-size balls.
• Place 2 inches apart on a lightly greased cookie sheet.
• Bake at 375 degrees F for 12 to 14 minutes or until edges are lightly browned.
• Cool for 5 minutes on baking sheet.
• Remove to wire racks to cool completely.

CHOCOLATE PEANUT BUTTER OATMEAL COOKIES (GIFT MIX IN A JAR)

Steps:

• Creating the Gift in a Jar:
• Wash and thoroughly dry a 1-quart wide-mouth canning jar.
• Layer the ingredients in the jar as listed above starting with the flour, salt, baking soda, baking powder, sugar, oatmeal, brown sugar, peanut butter chips and then chocolate chips - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
• Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
• CHOCOLATE PEANUT BUTTER OATMEAL COOKIES GIFT TAG:.
• Additional ingredients to be added by the recipient: 1/2 cup butter, softened, 1 egg and 1 tsp vanilla extract.
• COOKIE INSTRUCTIONS:
• Preheat oven to 375.
• In a large bowl, blend the butter, egg and vanilla extract.
• Add the contents of the jar, and stir until well mixed.
• Drop the dough by heaping teaspoonfuls onto an ungreased baking sheet, spacing the cookies about 2 inches apart.
• Bake for 8-10 minutes, or until the edges are light brown in color.
• Allow to cool for 2 minutes on the baking sheet, then transfer to wire racks and cool completely.
• Serve immediately or store in an airtight container for up to 1 week.