CLASSIC PEANUT BUTTER COOKIES
Makes great cookies!
Provided by Shirley Sadler
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h25m
Yield 24
Number Of Ingredients 9
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.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 29.7 g, Cholesterol 35.8 mg, Fat 13.6 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 5.9 g, Sodium 209.4 mg, Sugar 18.2 g
JOEY'S PEANUT BUTTER COOKIES
My boyfriend's special recipe makes the peanut butteriest tasting cookie I have ever tasted. These soft and chewy peanut buttery cookies are the best!
Provided by P Weiss
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, cream together the peanut butter, butter, white sugar, and brown sugar until well blended. Beat in the egg, milk, and vanilla one at a time. Combine the flour, baking powder, and salt; stir into creamed mixture. Roll tablespoonfuls of dough into balls. Place cookies 2 inches apart onto ungreased cookie sheets. Press each ball once with fork tines.
- Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned.
Nutrition Facts : Calories 105.9 calories, Carbohydrate 10.6 g, Cholesterol 12 mg, Fat 6.4 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 2.4 g, Sodium 80.8 mg, Sugar 6.5 g
HUSBAND-WINNING PEANUT BUTTER COOKIES
Steps:
- Preheat the oven to 375°F. Line 2 large cookie sheets with parchment paper Cream the peanut butter, shortening, butter and brown sugar in the bowl of a mixer. Add the milk, vanilla and egg, and blend just until combined. Add flour, salt and baking soda. (Note: You can pre-mix them in a separate bowl, but for this recipe we find as long as the salt and baking soda layer in on top of the flour before mixing, it turns out just fine!) Blend until flour is combined, scrape bowl and mix 20 seconds more. Place bowl in freezer for at least a half hour. An hour is preferable (this dough will keep splendidly in the freezer for several months). Use a 1/4 cup scoop to place balls of dough 2 inches apart on cookie sheets. Place in oven and bake for 7 minutes. Rotate pans front to back and top to bottom in oven and bake for 5 minutes more. Remove promptly from oven and slide parchment paper onto cooling racks. (Note: Keeping them on the pan will continue baking the cookie, leaving you with a more crumbly texture, which although is still tasty, isn't as husband-winning. ) Let sit for 2 minutes on parchment and press with a potato masher. It will create uniform markings on your cookies and presses the gooey centers down keeping your cookie moist and delicious. Cool and enjoy! They will keep up to a week in an airtight container, if you can keep your hands out of the cookie jar!
PEANUT BUTTER COOKIES
This recipe was one of my first attempts at baking for my husband. He LOVED them and I kept this recipe out of all the other ones that I came across. :)
Provided by eech52204
Categories Dessert
Time 25m
Yield 36 serving(s)
Number Of Ingredients 9
Steps:
- Sift together flour, baking soda, and salt.
- In a mixer bowl, beat butter for 30 seconds.
- Add peanut butter and sugars, beating until fluffy.
- Add egg and vanilla, beating thoroughly.
- Add dry ingredients to beaten mixture and blend.
- Shape dough into 1 inch balls and roll in granulated sugar if desired.
- Place on ungreased cookie sheet and criss-cross by pressing with lines of fork.
- Bake at 375 degrees for about 10 minutes.
- Cool on wire rack.
Nutrition Facts : Calories 84, Fat 4.5, SaturatedFat 2, Cholesterol 11.9, Sodium 84.3, Carbohydrate 9.8, Fiber 0.3, Sugar 6.1, Protein 1.6
BIG GRANDMA'S BEST PEANUT BUTTER COOKIES
This is my husband's grandmother's recipe that is cherished by the family. They are the best cookie that melts in your mouth. They don't have the normal peanut butter fork crossing...but more of a crackled sugar type cookie... My husband comes from a huge family - and these are one of the cherished recipes!!
Provided by LiisaN
Categories Dessert
Time 27m
Yield 3 dozen cookies, 36 serving(s)
Number Of Ingredients 9
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.
THE BEST PEANUT BUTTER COOKIES IN THE WORLD!
I got this recipe from a wife of a co-worker. The recipe is called "Peanut Butter Cookies" but they are honestly the best peanut butter cookies that I have ever tasted in my life. I have not made these myself before because my boyfriend isn't crazy about peanut butter cookies so I do not know how much the recipe will make so I am going to give it my best estimated guess. For all of you peanut butter cookie lovers, I really hope that you enjoy this recipe as much as I did.
Provided by Gingerbear
Categories Dessert
Time 30m
Yield 24-36 cookies
Number Of Ingredients 10
Steps:
- In larger bowl, beat butter, brown sugar, and peanut butter until well blended.
- Add egg and vanilla, beat well.
- Stir together flour, baking powder, baking soda, and salt.
- Gradually add to peanut butter mixture, beat until well blended.
- Heat oven to 350 F.
- Shape dough into 1-1/4 inch balls, roll balls in granulated sugar.
- Place on ungreased cookie sheet.
- With the tines of a fork, flatten ball.
- Flatten again in opposite direction, forming crisscross marks.
- Bake 9 to 10 minutes until light brown and cookie is set.
- Cool slightly, Remove from cookie sheet to wire rack.
- Cool completely.
- Tips: Only use real butter and Jiff Peanut Butter.
- Don't overcook.
- Use Air cookie sheets for baking.
DAD'S FAVORITE PEANUT BUTTER COOKIES
My Dad's sister gave me this recipe for killer peanut butter cookies.
Provided by Kendra Amaro
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 30m
Yield 36
Number Of Ingredients 9
Steps:
- Cream together the shortening, peanut butter and sugars. Beat in egg. Combine the flour, baking soda, baking powder and salt; gradually stir into the peanut butter mixture. Cover and refrigerate dough for at least one hour.
- Preheat oven to 375 degrees F (190 degrees C). Make small balls of dough. Flatten with fork dipped in flour to form cross-wise pattern.
- Bake for 10-12 minutes in the preheated oven, or until just set. Remove from baking sheets to cool on wire racks.
Nutrition Facts : Calories 86.5 calories, Carbohydrate 9.9 g, Cholesterol 5.2 mg, Fat 4.8 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 1.1 g, Sodium 69.4 mg, Sugar 6.1 g
SUPER-EASY PEANUT BUTTER COOKIES
When we need cookies in a snap, this is our best go-to recipe - easy, fast and super delicious!
Provided by Kraft Peanut Butter
Categories Trusted Brands: Recipes and Tips KRAFT Peanut Butter
Time 30m
Yield 24
Number Of Ingredients 3
Steps:
- Heat oven to 325 degrees F.
- Mix all ingredients with large spoon until well blended.
- Roll into 24 balls; place, 4 inches apart, on baking sheets. Flatten with fork.
- Bake 20 min. or until lightly browned. (Do not overbake.)
- Cool 5 min. on baking sheets; transfer to wire racks. Cool completely.
Nutrition Facts : Calories 79.1 calories, Carbohydrate 6.8 g, Cholesterol 7.8 mg, Fat 5.5 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 1.1 g, Sodium 42.9 mg, Sugar 4.8 g
YUMMY PEANUT BUTTER COOKIES
My mother used to make these cookies when my brothers and I were growing up. They are easy and are very delicious. Hope someone out there likes them as well.
Provided by STEPHANIE SPICER
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 15m
Yield 48
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease two cookie sheets.
- In a large bowl, cream together the margarine, peanut butter, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda and salt; stir into the peanut butter mixture. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Use a wet fork dipped in sugar to make the crisscrosses on the top.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Grab a glass of milk and enjoy!
Nutrition Facts : Calories 119.7 calories, Carbohydrate 13.2 g, Cholesterol 7.8 mg, Fat 6.7 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 1.3 g, Sodium 135.9 mg, Sugar 7.7 g
PEANUT BUTTER COOKIES VIII
Simple cookies made with cake mix.
Provided by Judy Metcalf
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 25m
Yield 48
Number Of Ingredients 4
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.
Nutrition Facts : Calories 81.1 calories, Carbohydrate 9.5 g, Cholesterol 8 mg, Fat 4.2 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 0.8 g, Sodium 98.4 mg, Sugar 5.2 g
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