Peanut Butter Cookies Best Ever Recipes

THE BEST PEANUT BUTTER COOKIES IN THE WORLD!

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.

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.

THE BEST PEANUT BUTTER BLOSSOMS

Steps:

• Whisk together the flour, baking soda and salt in a medium bowl until combined.
• Add the butter, granulated sugar and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until pale and fluffy, about 5 minutes. Add the peanut butter and continue beating until fluffy, 1 minute. Add the egg and vanilla and beat until combined. With the mixer on low speed, gradually add the dry ingredients until combined. Cover with plastic wrap and refrigerate for 1 hour.
• Position 2 racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Lightly grease 2 baking sheets with nonstick spray.
• Roll half the dough into 1-inch balls (about 1 tablespoon each) and then roll in granulated sugar. Place on the prepared baking sheets about 2 inches apart. Chill the remaining dough while the first batch bakes.
• Bake, rotating and switching the pans halfway through, until the cookies are puffed and lightly golden, 10 to 11 minutes. Immediately press a chocolate candy into the center of each cookie. Let cool 10 minutes on the baking sheets, then transfer to wire racks to cool completely. Repeat with the remaining dough.

SUPER-EASY PEANUT BUTTER COOKIES

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.

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.

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.

OLD-FASHIONED PEANUT BUTTER COOKIES

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.

THE WORLD'S BEST PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375 degrees.
• Cream together butter, peanut butter, brown sugar and sugar until nice and smooth.
• Add egg and vanilla and beat in well with a spoon.
• Gradually add the self-rising flour. Dough will be stiff.
• Form one inch balls and roll in sugar (I like to toss a dozen of the dough balls into a bag with sugar, shake gently to coat and then leave them in the bag for a couple minutes so a thicker coat of sugar adheres to the dough, then give another light shake before removing them from the bag. But just giving them a quick roll is fine).
• Place sugared dough balls onto an UNGREASED baking sheet about 2 inches apart. Flatten balls with the back of a fork (or if you want flat tops you can flatten them with the bottom of a drinking glass. I usually flatten them with the textured side of my meat cleaver giving the cookies a nice waffle pattern).
• Optional step: You can sprinkle a little extra sugar onto the tops after they are flattened if you like. It adds a little "crunch" to this soft cookie.
• Bake in preheated oven for 8 to 10 minutes or until the edges just start to turn brown. Remove from the oven and cool cookies on baking sheet for a few minutes before transferring to cooling racks.
• Note: While baking one batch of cookies, cover the remaining dough with plastic wrap so it doesn't dry out. I generally form the dough balls for the next batch while the previous batch is cooling on the baking sheet.
• Variation: To give a Christmas touch. Dip the bottom half of the dough balls in regular sugar, then dip the top half of the balls in colored sugar crystals. Then flatten and bake as directed.
• Enjoy!

THE LAST PEANUT BUTTER COOKIES RECIPE YOU'LL EVER TRY

Steps:

• Cream peanut butter and margarine, add sugars and mix well.
• Add eggs and mix until creamy.
• Add remaining ingredients.
• Chill for one hour-I usually skip this step and chill between batches.
• Drop by teaspoonful onto cookie sheets- do not flatten.
• Bake at 325°F for 15 minutes.
• Cool on cookie sheets for about 5 minutes then transfer onto newspaper- the newspaper soaks up extra grease so the cookies don't become crumbly, little trick I learned from my MIL- this is also optional.
• Edited to add - Immediately after the cookies are completely cooled I always transfer them to an airtight container. Several posters have mentioned the cookies get hard if you leave them out. I have never had that problem - these cookies have always stayed soft and moist if they are stored in an airtight container.

BEST PEANUT BUTTER COOKIES EVER

Steps:

• In a bowl, stir together flour, baking soda, baking powder, and salt.
• Beat together the butter, peanut butter, and sugar until light and fluffy. Beat in vanilla, then egg and egg yolk. Gradually beat in the flour mixture.
• Wrap dough in plastic wrap and refrigerate until chilled, or about 2 hours.Take over-filled tablespoonfuls of dough and drop onto greased/floured cookie sheet about 3 inches apart. Lightly press down each cookie. Using a dinner fork dipped in cold water, lightly press cookies, flattening and forming a criss-cross pattern on each cookie. They won't flatten much more in baking so they should already look cookie-ish.
• Bake at 375° until golden brown, or about 10 to 12 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.
• Makes about 1 1/2 dozen big peanut butter cookies.

BEST EVER PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375°F.
• In large bowl, beat sweetened condensed milk and peanut butter until smooth.
• Add biscuit mix and vanilla; mix well.
• Shape into 1-inch balls.
• Roll in sugar.
• Place 2 inches apart on ungreased cookie sheets.
• Flatten with fork.
• Bake 8 to 10 minutes or until golden brown.
• Cool.
• Store tightly covered at room temperature or freeze for future use.
• For chocolate peanut butter cookies, add 1/4 cup cocoa and a dusting of cinnamon to the batter.