PEANUT BUTTER COOKIES
Makes 14
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Line baking sheets with parchment paper.
- In a large bowl, beat peanut butter, butter, and brown sugar with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg and vanilla, beating until well combined.
- In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to peanut butter mixture, beating just until combined. Gradually add milk, beating to combine.
- Scoop dough by heaping tablespoonfuls, and roll into balls. Place 2 inches apart on prepared pans. Place granulated sugar in a small bowl. Dip bottom of a glass in sugar, and slightly flatten cookies. Using a fork, gently press a crosshatch pattern into cookies.
- Bake until edges are lightly browned, about 10 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Store in an airtight container for up to 3 days.
THE BEST PEANUT BUTTER COOKIES IN THE WORLD!
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
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.
MAGIC PEANUT BUTTER COOKIES (PAULA DEEN)
Make and share this Magic Peanut Butter Cookies (Paula Deen) recipe from Food.com.
Provided by iamtaranicole
Categories Dessert
Time 32m
Yield 18 cookies, 9 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F. Grease a large baking sheet.
- In a mixing bowl, combine the peanut butter, 1 cup sugar replacement, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar replacement. Cool slightly before removing from pan.
PAULA DEEN'S MAGICAL PEANUT BUTTER COOKIES
These cookies are made using a sugar replacement, so they are perfect for those diet-conscious snackers and/or diabetics. These would also be great cookies for someone on the Atkins diet.
Provided by carlyandlee
Categories Dessert
Time 27m
Yield 18 cookies, 18 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F. Grease a large baking sheet.
- In a mixing bowl, combine the peanut butter, 1 cup of Splenda, the egg, and vanilla. Stir well with a spoon.
- Roll the dough into balls the size of walnuts. Place the balls on the prepared cookie sheet.
- With a fork dipped in optional 1/3 cup of Splenda to prevent sticking, press a criss-cross design on each cookie.
- Bake for 12 minutes, remove from the oven, and sprinkle the cookies with the optional 1/3 cup of Splenda.
- Cool slightly before removing from the pan.
PAULA DEEN'S MONSTER COOKIES
Make and share this Paula Deen's Monster Cookies recipe from Food.com.
Provided by lberg
Categories Drop Cookies
Time 20m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F Line cookie sheets with parchment paper or nonstick baking mats.
- In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.
- Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.
Nutrition Facts : Calories 189.5, Fat 9.5, SaturatedFat 3.4, Cholesterol 22.3, Sodium 181.1, Carbohydrate 23.4, Fiber 1.8, Sugar 15.3, Protein 4.6
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