Loggers Peanut Butter Cookies Recipes

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CLASSIC PEANUT BUTTER COOKIES



Classic Peanut Butter Cookies image

Makes great cookies!

Provided by Shirley Sadler

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 1h25m

Yield 24

Number Of Ingredients 9

1 cup unsalted butter
1 cup crunchy peanut butter
1 cup white sugar
1 cup packed brown sugar
2 large eggs eggs
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons baking soda

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

GRANDAD DANNER'S FAVORITE PEANUT BUTTER COOKIES



Grandad Danner's Favorite Peanut Butter Cookies image

Provided by Gwyneth Paltrow

Categories     Cookies     Egg     Bake     Picnic     Vegetarian     Kid-Friendly     Quick & Easy     Family Reunion     Small Plates

Yield Makes about 30 cookies

Number Of Ingredients 12

1 1/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine salt
8 tablespoons (1 stick) unsalted butter, at room temperature
3/4 cup smooth peanut butter, at room temperature
1/2 cup firmly packed dark brown sugar
1/2 cup firmly packed light brown sugar
1 organic large egg, at room temperature
1 teaspoon vanilla extract
1 cup peanut butter chips
1/4 cup granulated sugar (optional)

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.

PEANUT BUTTER COOKIES



Peanut Butter Cookies image

The hash mark may be one of the most prevalent symbols in modern life, but it's been the "mark" of peanut butter cookies for more than eighty years, and for good reason. Pressing a hash mark into each cookie ensures this dense dough will flatten out and bake evenly. While using this kitchen-tested recipe ensures your peanut butter cookies will turn out perfectly. It's been in Betty's back pocket for quite some time, and you can bet this recipe isn't going anywhere soon. Home cooks from all over have claimed this to be the best peanut butter cookie they've ever made-and we certainly agree! Soft and chewy with the perfect salty-sweet balance, these tender cookies will disappear at every potluck, party or cookie exchange. For an added bit of sparkle, roll your cookies in coarse sparkling sugar just before baking.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h35m

Yield 30

Number Of Ingredients 10

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup shortening
1/4 cup butter, softened
1 egg
1 1/4 cups Gold Medal™ all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.
  • Heat oven to 375°F.
  • Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.
  • Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.

Nutrition Facts : Calories 110, Carbohydrate 12 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 100 mg

SUPER-EASY PEANUT BUTTER COOKIES



Super-Easy Peanut Butter Cookies image

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

1 cup KRAFT Smooth Peanut Butter
½ cup white sugar
1 egg

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

OLD-FASHIONED PEANUT BUTTER COOKIES



Old-Fashioned Peanut Butter Cookies image

My mother insisted that my grandmother write down one recipe for her when Mom got married in 1942: the how to make peanut butter cookies from scratch recipe. That was a real effort because Grandma was a traditional pioneer-type cook who used a little of this or that until it felt right. This treasured recipe is the only one she ever wrote down! -Janet Hall, Clinton, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 3 dozen.

Number Of Ingredients 8

1 cup shortening
1 cup peanut butter
1 cup sugar
1 cup packed brown sugar
3 large eggs, room temperature
3 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt

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.

Nutrition Facts : Calories 180 calories, Fat 9g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 128mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

THE BEST PEANUT BUTTER COOKIES IN THE WORLD!



The Best Peanut Butter Cookies In The World! image

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

1/2 cup unsalted butter (1 stick)
1 cup packed light brown sugar
3/4 cup jiffy creamy peanut butter (must be Jiff only)
1 egg
1/2 teaspoon vanilla
1 1/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
granulated sugar, to roll dough in

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.

LOADED PEANUT BUTTER COOKIES



Loaded Peanut Butter Cookies image

These thick and chewy flourless cookies give off major comfort food vibes. The oats and coconut give them a chewy texture and heft, while the peanut butter cup candies double down on the chocolate-peanut butter profile. For the ideal soft and chewy texture, make sure to bake the cookies until they are very softly set at the edges and then cool slightly on the baking sheets to set as they will be delicate while warm.

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 12 loaded peanut butter cookies

Number Of Ingredients 12

1 1/2 cups rolled oats
1 cup creamy peanut butter (not natural)
4 tablespoons unsalted butter, at room temperature
2/3 cup packed light brown sugar
1/3 cup granulated sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
2 large eggs
1 cup semisweet chocolate chips
2/3 cup sweetened shredded coconut
1/2 cup chopped mini peanut butter cups

Steps:

  • Preheat the oven to 350˚ F. Spread the oats on a large baking sheet and bake until lightly toasted, 10 to 12 minutes. Let cool. Line 2 separate baking sheets with parchment paper.
  • Combine the peanut butter and butter in a large bowl and beat with a mixer on medium speed. Add the brown sugar, granulated sugar, salt, baking powder and baking soda and beat until smooth, 1 to 2 minutes. Beat in the eggs, then with a rubber spatula, stir in the toasted oats, chocolate chips, coconut and peanut butter cups.
  • Scoop 12 mounds of dough (about 1/3 cup each), packing the dough together, and arrange about 2 inches apart on the baking sheets. Lightly flatten with your fingers.
  • Bake, switching the pans halfway through, until the edges of the cookies are set but still soft, 20 to 24 minutes. If any cookies are misshapen, use a spatula to press the edges back into a round shape. Let the cookies cool 10 minutes on the pans, then transfer to a rack to cool completely (the cookies will hold together best when fully cooled).

PEANUT BUTTER COOKIES



Peanut Butter Cookies image

No mixer is required to make these craggy rounds that deliver all the comfort of eating a spoonful of peanut butter straight out of the jar - but with the creamy-candy richness of peanut butter chips in each bite. (If you're a crunchy peanut butter person, you can throw in whole salted nuts, too.) Because of their low proportion of flour, these little disks develop fudgy centers inside lightly crisp edges. There are countless varieties of peanut butter in markets and all yield different cookie results. These use natural peanut butter, which is just peanuts blended with salt, so they taste especially peanutty.

Provided by Genevieve Ko

Categories     cookies and bars, dessert

Time 45m

Yield About 50 cookies

Number Of Ingredients 11

1/2 cup/65 grams all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon fine sea salt
1/2 cup/113 grams unsalted butter, softened
1/2 cup/108 grams granulated sugar
1/2 packed cup/93 grams brown sugar
1 cup/263 grams natural salted peanut butter (see Tip), at room temperature
1 large egg
2 teaspoons pure vanilla extract
1 cup/165 grams peanut butter chips
1/2 cup/74 grams lightly salted roasted peanuts (optional)

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.

LOGGER'S PEANUT BUTTER COOKIES



Logger's Peanut Butter Cookies image

These cookies have that little extra something in them. It has always been a family favourite, and perfect for those days when you just find yourself craving a peanut butter cookie.

Provided by BJ from BC

Categories     Dessert

Time 10m

Yield 24 cookies

Number Of Ingredients 12

1/4 cup shortening
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 cup raisins
1/2 cup peanut butter
1 teaspoon vanilla (or more is good too)
3/4 cup flour
1/4 cup whole wheat flour
1/4 teaspoon salt
1 teaspoon baking soda
1/2 cup rolled oats

Steps:

  • 1. Measure raisins into a little bowl and add just enough boiling water to cover and let stand (keeps them from drying out).
  • 2. Cream shortening, sugar, eggs, and vanilla. Add peanut butter. Remove liquid from raisins and add them too and continue to mix.
  • 3. In a separate bowl combine dry ingredients.
  • 4. Slowly add to creamed mixture.
  • 5. Drop by tsp and press with fork both ways.
  • 6. Bake at 375' for 8 - 10 minutes.

Nutrition Facts : Calories 121.4, Fat 5.2, SaturatedFat 1.2, Cholesterol 7.8, Sodium 106.2, Carbohydrate 17.2, Fiber 0.8, Sugar 10.9, Protein 2.5

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