Old Fashion Crispy Peanut Butter Cookies Recipes

OLD FASHIONED PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 375 degrees. Butter cookie sheets and set aside. With an electric mixer beat the butter until soft. Add the sugars and beat until creamy. Add the egg, peanut butter, salt, baking soda and vanilla.
• With a rubber spatula fold the flour into the egg mixture but do not overmix. Roll the dough into small balls and place them on prepared cookie sheet. With a fork press the balls into flat cookies and bake for 15 to 17 minutes or until crisp and golden.
• For added touch melt some bittersweet chocolate in a double boiler remove and cool down a bit. When still pliable dip one edge of cookies into chocolate.

CHOCOLATE CHIP PEANUT BUTTER COOKIES

Steps:

• In a bowl, cream butter and sugars; beat in peanut butter, egg and vanilla. Combine flour, oats, baking soda and salt; stir into the creamed mixture. Stir in chocolate chips. , Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake at 350° until golden brown, 10-12 minutes. Cool 1 minute before removing to a wire rack.

OLD FASHION CRISPY PEANUT BUTTER COOKIES

Steps:

• 1. OVEN:Preheat oven to 350°F.
• 2. BATTER:In a large mixer bowl add the butter and both the regular and brown sugars.
• 3. BEATING:Beat the butter and sugars together on med/hight speed, until light and creamy, about 3 mins.
• 4. Scarp the sides of the bowl before adding the eggs... making sure there is no remaining sugar on the bottom of bowl.
• 5. Add eggs, one at a time.. .beating well after each addition.
• 6. Add the peanut butter, beating on medium to high speed for 30 seconds, or until well incorporated.
• 7. In a large bowl, sift the flour, baking soda and salt together.
• 8. Slowly, add the flour mixture a little at a time to the creamed mixture.
• 9. Gently blend ingredients only to combine. Do not over mix or cookies will be tough.
• 10. SHAPING THE DOUGH:For cookies, spoon dough by the tablespoon; roll into balls. NOTE: Sometimes I roll cookie dough into sugar before placing on cookie sheet.
• 11. Place cookie balls 2 inches apart on parchment-lined cookie sheets.
• 12. Using a fork, press balls in a crisscross pattern, flattening each cookie to a 1/2-inch thickness.
• 13. AND YES... Sometimes, I tend to get side tracked, and end up putting the peanut butter cookies in the oven BEFORE flattening with a fork!
• 14. BAKING: Place cookies in the preheat oven and bake the cookies until lightly golden, 15-17 minutes... Time varies on oven actual temp.
• 15. Remove the peanut butter cookies the oven. Transferthe peanut butter cookies to a wire rack. Cool cookies completely.
• 16. STORING COOKIES:After cookies have completely cooled, wrap tightly in plastic wrap and place in airtight container or freezer-weight resealable plastic bag. Place in freezer. Cookies can be frozen for up to 1 month. Bring cookies to room temperature before serving. Yields: 6 Dozen Cookies!!

OLD FASHIONED PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
• Mix flour, baking powder and salt in a medium bowl.
• In a large bowl, beat butter, peanut butter, and vanilla with an electric mixer until well blended. Beat in both sugars. Scrape down the sides of the bowl. Stir in half of the dry ingredients into the mixture. Add eggs one at a time, blending well after each addition. Mix in remaining ingredients. Stir in peanut butter chips.
• For each cookie, roll 1 heaping tablespoon full of dough into 1 3/4 inch diameter ball. Arrange balls 2 1/2 inches apart on prepared baking sheets. Using the back of fork, flatten dough balls and form a crosshatch on tops.
• Bake cookies until dry on top, about 15 minutes.
• Cool cookies on baking sheets for 5 minutes. Using a spatula, transfer cookies to cooling racks to cool completely.

OLD-FASHIONED PEANUT BUTTER COOKIES

Steps:

• PREHEAT oven to 350°F Combine flour, baking powder, baking soda and salt; set aside. Beat peanut butter, butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually add flour mixture, beating until well blended after each addition.
• DROP tablespoonfuls of dough, 2 inches apart, onto greased baking sheets. Flatten each, in criss-cross pattern, with tines of fork.
• BAKE 8 to 10 minute or until golden brown. Cool 5 minute Remove from baking sheets to wire racks; cool completely.