Jackys Chewy Peanut Butter Cookies Recipes

CHEWY PEANUT BUTTER COOKIES

Steps:

• Mix sugars, peanut butter, and shortening. Add baking soda to the hot water. Add to mixture. Stir well.
• Stir in the eggs. Add the flour. Roll dough into balls.
• Place balls on ungreased cookie sheet. Press with fork dipped in water to make criss-cross design. Bake at 350 - 375 degrees F (175 - 190 degrees C) for about 8-10 minutes.

SOFT PEANUT BUTTER COOKIES

Steps:

• Cream butter, peanut butter and both sugars together.
• Add eggs, one at a time, beating well.
• Add baking soda, powder and vanilla.
• Stir in flour.
• Roll into balls, roll in sugar. Flatten cookies, using a fork, in a criss-cross pattern.
• Bake on ungreased cookie sheet at 350 degrees for 6-7 minutes or adjust to suit your oven and size of cookies!

SOFT AND CHEWY PEANUT BUTTER COOKIES

Steps:

• 1. MAKE DOUGH Combine flour, baking soda, and salt in medium bowl. Whisk peanut butter, brown sugar, butter, corn syrup, granulated sugar, egg, yolk, and vanilla until smooth. Stir in flour mixture until just combined. Divide dough in half, wrap with plastic wrap, and refrigerate until firm, about 1 hour.
• 2. SHAPE cookies Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Roll 2 tablespoons chilled dough into 1½-inch balls and place 2 inches apart on prepared baking sheets. Using greased measuring cup, gently press each ball to ¾-inch thickness and top with chopped peanuts, pressing lightly to adhere.
• 3. BAKE AND COOL Bake cookies until puffed and edges are lightly browned, 12 to 14 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack to cool completely. Repeat with remaining dough. Serve. (Cookies can be stored in airtight container for 3 days.).
• In the great cookie debate, there are chewy people and there are crispy people. But when it comes to peanut butter cookies, it seems that the chewy lovers are always forced to settle for an "inferior" crispy version. We wanted to change that. Here's what we discovered:.
• Test Kitchen Discoveries.
• * Switching from shortening to butter made the task of creating a chewy cookie more difficult, but the superior flavor was worth the complication.
• * Thanks to hydrogenated oils used in manufacturing, processed peanut butter produced a chewier cookie than natural peanut butter.
• * The chewiest recipes we encountered were sweetened with honey, but we found the flavor overbearing. To retain the moisture of the honey without sacrificing flavor, we used light corn syrup instead.
• * We cut back on the egg white in our recipe and added more peanut butter to make up for the loss of moisture.
• * Chopped peanuts on top of the cookies added even more peanut flavor.
• * Baking soda reacted quickly with the acidic ingredients in the dough to create bubbles that expanded in the heat of the oven. This caused the cookies to puff up and deflate before their structure had time to set, leaving the centers soft and chewy.
• * We used melted butter instead of creamed butter to ensure that the cookies weren't too cakey.

SOFT AND CHEWY PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a medium bowl, combine flour, soda, and salt. Mix well with a wire whisk set aside.
• In a large bowl, blend sugars, using an electric mixer set at medium speed. Add butter, and mix to form a grainy paste, scraping the sides of the bowl. Add eggs, peanut butter and vanilla and mix at medium speed until light and fluffy.
• Add the flour mixture and mix at low speed until just mixed.
• Drop by rounded spoonfuls onto an ungreased cookie sheet. With a wet fork gently press cookies in a crisscrossed pattern. Bake for 18-22 minutes or until slightly brown along edges.

CRISP AND CHEWY PEANUT BUTTER COOKIES

Steps:

• In a small bowl, cream the shortening, peanut butter and sugars. Beat in egg. Combine the flour, baking soda and salt; add to creamed mixture and mix well. , Roll into 1-1/2-in. balls. Place 3 in. apart on an ungreased baking sheet. Flatten with a fork. Bake at 375° for 10-15 minutes or until lightly browned. Remove to a wire rack.

CHEWY CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Pre-heat oven to 375F or 190 degrees C.
• Place sheets of foil on the countertop for cooling cookies.
• Combine brown sugar, shortening, water and vanilla in a large bowl.
• Beat at medium speed with an electric mixer until well blended.
• Beat eggs into creamed mixture.
• Combine flour, cocoa, baking soda and salt.
• Mix into the creamed mixture at low speed just until blended.
• Stir in the peanut butter cups.
• Drop by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheets.
• Bake one baking sheet at a time at for 7 to 9 minutes, or until cookies are set.
• Be careful not to overbake the cookies.
• Cool 2 minutes on the baking sheet and then remove to the foil to cool completely.

CHEWY PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chunks. Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.
• Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

CHEWY PEANUT BUTTER COOKIES

Steps:

• Heat oven to 350°F.
• Beat egg in large bowl with mixer until foamy. Add remaining ingredients; mix well.
• Roll dough into 1-inch balls; place, 2 inches apart, on baking sheet. Flatten each, in crisscross pattern, with fork.
• Bake 11 to 12 min. or until lightly browned. Cool on baking sheet 1 min. Remove to wire racks; cool completely.

CHEWY PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chunks.
• Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.
• Bake for 10 to 12 minutes in the preheated oven, or until edges are golden.
• Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.