Grandmas Peanut Butter Cookies Recipes

GREAT GRANDMA'S PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or spray with nonstick spray.
• In a large bowl, use an electric mixer to combine the butter, eggs, milk and vanilla. Add the peanut butter and sugars to the egg mixture. Mix well- the mixture will be a little weird until the dry ingredients are added!
• Sift the flour, soda and salt into a medium bowl. Gradually mix in to the wet mixture.
• Drop by small teaspoonfuls onto foiled or lightly greased cookie pans (or use parchment paper). Press down lightly with sugared fork (crisscross to make design).
• Bake for 10 to 12 minutes, or until cookies are set and no longer gooey. Cool well before storing in a covered container.

BIG GRANDMA'S BEST PEANUT BUTTER COOKIES

Steps:

• Cream together the sugars, Crisco, peanut butter.
• Add the eggs and vanilla.
• Sift the dry ingredients together and add gradually until blended well.
• Roll into tablespoon size balls.
• Roll cookie dough balls into sugar.
• Place on cookie sheets- do not mash with fork in normal "peanut butter cookie" fashion!
• Bake at 350° oven for 11-13 minutes.

GRANDMA'S OLD-FASHIONED PEANUT BUTTER COOKIES

Steps:

• Place butter and vanilla extract in a mixing bowl; beat with a stand mixer or electric mixer at medium speed until fluffy, about 2 minutes. While continuing to beat, gradually add brown sugar and granulated sugar; beat until well combined.
• Add eggs, one at a time, beating after each addition until incorporated. Add peanut butter and beat until combined.
• Add flour, baking powder, and salt; mix on low speed until just combined.
• Roll dough into 1-inch balls; place on a cookie sheet. Flatten with a fork dipped in granulated sugar; repeat with the fork turned perpendicular to the first marks to create a cross-hatch pattern.
• Bake at 375 degrees for about 9 minutes, or until very lightly browned.
• I like my peanut butter cookies soft, so I watch them closely while baking and take them out of the oven as soon as they are lightly browned.

OLD-FASHIONED PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, cream shortening, peanut butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture and mix well. , Roll into 1-1/2-in. balls. Place 3 in. apart on ungreased baking sheets. Flatten with a fork or meat mallet if desired. Bake 10-15 minutes. Remove to wire racks to cool.

OLD-FASHIONED PEANUT BUTTER COOKIES

Steps:

• Heat oven to 375°F (350°F for dark or nonstick cookie sheets). In large bowl, beat half of the cake mix, the water, peanut butter, butter and eggs with electric mixer on medium speed until smooth, or mix with spoon. Stir in remaining cake mix.
• On ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart. Flatten in crisscross pattern with fork dipped in sugar.
• Bake 9 to 11 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Store covered.

GRANDAD DANNER'S FAVORITE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350°F.
• Whisk together the dry ingredients in a medium bowl. In a large bowl, cream together the butter, peanut butter, and brown sugars. Stir in the egg and vanilla. Add the flour in thirds and stir until smooth. Fold in the peanut butter chips. Roll the mixture into golf ball-sized balls (about 1 1/2 tablespoons). At this point you can roll them in granulated sugar or you can press each cookie down with the tines of a fork. Either way, bake for 10 minutes, in a nonstick baking pan, rotating the pan halfway through baking time. Cool the cookies on a rack before serving.

GRANDMA'S PEANUT BUTTER COOKIES

Steps:

• Cream butter and peanut together in a large bowl.
• Add sugars and eggs, mix well.
• Sift together dry milk, flour, baking powder, baking soda and salt, stir into butter mixture.
• Let dough stand 15 minutes.
• Roll into balls, about the size of a walnut and place on a slightly greased baking sheet.
• Flatten with a fork, dipped in flour, criss-cross fashion.
• Bake at 375 degress for 10-12 minutes.
• Watch closely and remove when tops just start to brown.
• Wait about 5 minutes before removing from baking sheet. Cool on racks.

GRANDMA'S CLASSIC NO-BAKE COOKIES

Steps:

• Combine sugar, milk, butter, and cocoa powder in a large saucepan over medium heat; bring to a boil. Cook and stir until butter is melted and mixture is smooth, 2 to 3 minutes.
• Remove from heat and add oats, peanut butter, and vanilla extract; mix until thoroughly combined. Drop tablespoonfuls of dough onto sheets of waxed paper. Let cool until solid, 20 to 30 minutes.