Lindas Peanut Butter Cookies Recipes

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.

LINDA'S MONSTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a very large bowl, cream together the margarine, butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Combine the flour, baking soda, baking powder, salt and rolled oats; stir into the sugar mixture. Mix in chocolate chips and candy-coated chocolate pieces. Drop by tablespoonfuls onto the prepared cookie sheets.
• Bake for 10 to 11 minutes in the preheated oven, or until the edges are golden. If you like chewy cookies, take them out before they look done.

LINDA'S PEANUT BUTTER COOKIE POUND CAKE

Steps:

• Cake: Mix cream cheese, butter, sugars,and peanut butter until smooth. Add eggs one at a timemixing after each.Add vanilla flavoring. Add flour 1 cup at a time mixing after each. Pour in a greased and floured bundt pan. Bake in preheated oven for 1hr. to 1hr 20 min. at 350*. Or until toothpick inserted comes out clean. Remove from pan top side up. Let cool and Frost.
• Icing:Mix cream cheese, butter, peanut butter, and brown sugar until smooth. Add vanilla and condense milk. You may want to use less or more of the milk depending on how you like your icing. Spead on cake when cake is completely cooled. Sprinkle with the tablespoon of sugar ( just as you would a peanut butter cookie). Enjoy. Even better the next day.

LINDA'S PEANUT BUTTER COOKIES

Steps:

• Combine all ingredients and mix well.
• Shape into 1 inch dough balls. Roll in sugar and place on cookie sheet. Press down with tines of fork.
• Bake at 350 degrees F for 10 minutes. Bottom of cookie should be LIGHT brown.

LINDA'S PEANUT BUTTER NUTTY ROCKY ROAD FUDGE

Steps:

• Melt the chocolate chips in a double boiler, or in the microwave. Make sure you watch it in the microwave, so it doesn't burn! You will need to stir it a few times if you are doing the microwave version.
• Stir in the peanut butter, and mix until blended.
• Remove pan from heat, and fold in the marshmallows and nuts.
• Spread into a 9x13" buttered baking dish.
• Cover, and chill in the fridge until the fudge firms up, about 10-15 minutes.
• Cut into squares.

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.

LINDA'S PEANUT BUTTER COOKIES

Steps:

• Place shortening and sugars in bowl.
• Beat until light and fluffy.
• Add eggs and beat well.
• Blend in peanut butter.
• In a separate bowl, sift together flour, salt and baking soda.
• Stir into the peanut butter mixture.
• Stir in the oats.
• Form small balls and place on ungreased cookie sheet or drop by spoonfuls.
• Press with a fork.
• Bake at 350 degrees for about 12 minutes.