Peanut Butter Roundup Cookies Grandma Robinson Recipes

BIG GRANDMA'S BEST PEANUT BUTTER COOKIES

Steps:

• Cream together the sugars, Crisco, peanut butter.
• Add the eggs and vanilla.
• Sift the dry ingredients together and add gradually until blended well.
• Roll into tablespoon size balls.
• Roll cookie dough balls into sugar.
• Place on cookie sheets- do not mash with fork in normal "peanut butter cookie" fashion!
• Bake at 350° oven for 11-13 minutes.

FLOURLESS PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F and place the racks in the upper and lower third of the oven.
• In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined. Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.
• Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Transfer to racks to cool. Repeat with the remaining dough.

GRANDMA'S OLD-FASHIONED PEANUT BUTTER COOKIES

Steps:

• Place butter and vanilla extract in a mixing bowl; beat with a stand mixer or electric mixer at medium speed until fluffy, about 2 minutes. While continuing to beat, gradually add brown sugar and granulated sugar; beat until well combined.
• Add eggs, one at a time, beating after each addition until incorporated. Add peanut butter and beat until combined.
• Add flour, baking powder, and salt; mix on low speed until just combined.
• Roll dough into 1-inch balls; place on a cookie sheet. Flatten with a fork dipped in granulated sugar; repeat with the fork turned perpendicular to the first marks to create a cross-hatch pattern.
• Bake at 375 degrees for about 9 minutes, or until very lightly browned.
• I like my peanut butter cookies soft, so I watch them closely while baking and take them out of the oven as soon as they are lightly browned.

PEANUT BUTTER BLOSSOMS, GRANDMA ROBINSON

Steps:

• Combine all but kisses. Form into balls equivalent to one rounded teaspoon each, roll in sugar, place on ungreased cookie sheets. Bake at 375 degrees 10-12 min. Top each with an unwrapped kiss, pressing firmly until cookie cracks around the edges.

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.

GRANDAD DANNER'S FAVORITE PEANUT BUTTER COOKIES

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 ROUNDUP COOKIES, GRANDMA ROBINSON

Steps:

• Beat shortening and sugars together until creamy. Add eggs and peanut butter, beat well. Sift together flour, soda and salt. Add to creamed mixture, mixing well. Stir in oats. Shape dough to form 1" balls. Place on ungreased cookie sheets. Press with tines of fork to make criss crosses on each cookie. Bake at 350 degrees 8-10 min.

GRANDMA'S PEANUT BUTTER COOKIES

Steps:

• Cream butter and peanut together in a large bowl.
• Add sugars and eggs, mix well.
• Sift together dry milk, flour, baking powder, baking soda and salt, stir into butter mixture.
• Let dough stand 15 minutes.
• Roll into balls, about the size of a walnut and place on a slightly greased baking sheet.
• Flatten with a fork, dipped in flour, criss-cross fashion.
• Bake at 375 degress for 10-12 minutes.
• Watch closely and remove when tops just start to brown.
• Wait about 5 minutes before removing from baking sheet. Cool on racks.

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.