Nickeys Peanut Butter Cookie Recipes

CLASSIC PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper.
• With an electric hand mixer, cream together the butter, granulated sugar, and brown sugar. Add the peanut butter and egg and mix until combined.
• In a separate bowl, add baking powder, baking soda, salt, and flour (sift flour once measured). Add to the peanut butter mixture, mix until combined.
• Form dough into 1" balls. Place the balls about 3-inches apart on the prepared baking sheet. Flatten in a crisscross pattern using a fork.
• Bake 8-9 minutes until cookies just start to turn golden at the base. Remove from the oven and allow cookies to cool 5 minutes then transfer on a wire rack.

SNICKERS STUFFED PEANUT BUTTER COOKIES

Steps:

• Cream butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment. Add egg, vanilla, milk, and salt and baking soda. Mix until combined. Slowly add flour and mix until dough comes together. Chill your dough for at least 30 minutes.
• Preheat oven to 350°F. Line 2 cookie sheets with parchment or silpat baking mats.
• Scoop 2 tablespoon sized balls of dough. Press each one flat in the palm of your hand, place a Snickers Mini in the center and wrap the dough around it, rolling to form a ball. Place on cookie sheet 2" apart. Use a fork to make a small criss-cross pattern on the top. They won't flatten because of the Snickers, but they'll have the pattern.
• Bake for 13-16 minutes, until they just begin to brown. Cool completely and remove from cookie sheets.
• Store in an airtight container for up to 3 days. They can be frozen in sealable containers or ziploc bags between layers of paper towels for up to one month.

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.

NICKEY'S PEANUT BUTTER-RAISIN COOKIES

Steps:

• Preheat oven to 350°.
• Sift the dry ingredients together and set aside.
• In a large bowl, cream butter and shortening together.
• Add peanut butter.
• Add sugars.
• Add the eggs and vanilla.
• Add dry ingredients.
• Add the chocolate coated raisins.
• Roll into 1 inch balls.
• Lightly roll each ball in sugar; then place on cookie sheet.
• Bake at 350° for about 12 minutes or until lightly browned. Wait a few minutes before moving to cookie racks to cool.

BEST PEANUT BUTTER COOKIES EVER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Press a criss-cross into the top using the back of a fork.
• 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.

NICKEY'S PEANUT BUTTER COOKIE

Steps:

• Preheat oven to 350 degrees.
• Combine flour, salt and baking soda. Set aside.
• Using a sharp knife, finely slice/sliver the chocolate bar. Set aside.
• In a separate bowl, cream together the shortening, butter, and peanut butter.
• Add sugars then eggs and vanilla.
• Add dry ingredients gradually to wet ingredients until blended.
• Fold in chocolate, Reese's Pieces, and nuts.
• Drop walnut size balls 2-inches apart on a cookie sheet. I roll mine a little between my hands. (They are more fragile when I don't).
• Bake at 350 degrees for 12 minutes.
• Let cool for 5 minutes before transferring to cooling rack.