Perfect Peanut Butter Cookies Recipes

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CLASSIC PEANUT BUTTER COOKIES



Classic Peanut Butter Cookies image

Makes great cookies!

Provided by Shirley Sadler

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 1h25m

Yield 24

Number Of Ingredients 9

1 cup unsalted butter
1 cup crunchy peanut butter
1 cup white sugar
1 cup packed brown sugar
2 large eggs eggs
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons baking soda

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.

Nutrition Facts : Calories 251.7 calories, Carbohydrate 29.7 g, Cholesterol 35.8 mg, Fat 13.6 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 5.9 g, Sodium 209.4 mg, Sugar 18.2 g

EASY PEANUT BUTTER COOKIES



Easy Peanut Butter Cookies image

These flourless peanut butter cookies are friendly for the gluten-free crowd.

Provided by Food Network Kitchen

Time 1h55m

Yield about 2 dozen cookies

Number Of Ingredients 6

1 cup chunky peanut butter
2/3 cup granulated sugar, plus more for rolling
1/3 cup packed light brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
1 large egg

Steps:

  • Position oven racks to the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
  • Beat the peanut butter, granulated and brown sugars and salt in a large bowl, with an electric mixer, on medium-high speed until light and fluffy, about 5 minutes. Beat in the vanilla and egg.
  • Put some granulated sugar in a small bowl. Roll tablespoons of the dough into balls and coat each in sugar. Evenly space them on the prepared baking sheets. Press each ball down with a fork, making a crisscross pattern, to flatten.
  • Bake until the bottoms are golden brown, 10 to 12 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.

SUPER-EASY PEANUT BUTTER COOKIES



Super-Easy Peanut Butter Cookies image

When we need cookies in a snap, this is our best go-to recipe - easy, fast and super delicious!

Provided by Kraft Peanut Butter

Categories     Trusted Brands: Recipes and Tips     KRAFT Peanut Butter

Time 30m

Yield 24

Number Of Ingredients 3

1 cup KRAFT Smooth Peanut Butter
½ cup white sugar
1 egg

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.

Nutrition Facts : Calories 79.1 calories, Carbohydrate 6.8 g, Cholesterol 7.8 mg, Fat 5.5 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 1.1 g, Sodium 42.9 mg, Sugar 4.8 g

PEANUT BUTTER COOKIES



Peanut Butter Cookies image

The hash mark may be one of the most prevalent symbols in modern life, but it's been the "mark" of peanut butter cookies for more than eighty years, and for good reason. Pressing a hash mark into each cookie ensures this dense dough will flatten out and bake evenly. While using this kitchen-tested recipe ensures your peanut butter cookies will turn out perfectly. It's been in Betty's back pocket for quite some time, and you can bet this recipe isn't going anywhere soon. Home cooks from all over have claimed this to be the best peanut butter cookie they've ever made-and we certainly agree! Soft and chewy with the perfect salty-sweet balance, these tender cookies will disappear at every potluck, party or cookie exchange. For an added bit of sparkle, roll your cookies in coarse sparkling sugar just before baking.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h35m

Yield 30

Number Of Ingredients 10

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup shortening
1/4 cup butter, softened
1 egg
1 1/4 cups Gold Medal™ all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.
  • Heat oven to 375°F.
  • Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.
  • Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.

Nutrition Facts : Calories 110, Carbohydrate 12 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 100 mg

PERFECT PEANUT BUTTER COOKIES



Perfect Peanut Butter Cookies image

These peanut butter cookies are a classic treat that your whole family will love.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 1/2 dozen cookies

Number Of Ingredients 8

1 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup firmly packed light brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup smooth peanut butter

Steps:

  • Sift together the dry ingredients and set aside. Cream the butter and sugar in the bowl of an electric mixer using the paddle attachment. Add the egg and vanilla and beat until combined. Add the peanut butter and continue beating on low speed. Add the sifted dry ingredients and beat until just blended. Cover the dough with plastic wrap and transfer to the refrigerator. Chill until firm, about 1 hour.
  • Heat the oven to 350 degrees. Line a baking sheet with a silpat. Form dough into 1-inch balls. Place balls on cookie sheet about 2 inches apart. Press down slightly with the palm of your hand. Using the tines of a fork, make a criss-cross pattern in the dough. Bake until rich golden brown, about 10 to 12 minutes. Transfer to a rack to cool.

PERFECT PEANUT BUTTER COOKIES



Perfect Peanut Butter Cookies image

I started out trying to perfect the peanut butter cookie. If you love peanutbutter, this is it, soft and chewy with crisp yummy edges!! Enjoy!

Provided by Chef Luny

Categories     Dessert

Time 22m

Yield 36 cookies, 36 serving(s)

Number Of Ingredients 9

1 cup unsalted butter (softened)
1 cup brown sugar
2 large eggs
1 teaspoon vanilla
2 cups peanut butter
1 3/4 cups flour (sifted)
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda

Steps:

  • Preheat oven 400°F.
  • Cream butter and brown sugar until smooth, about 5-7 minutes on 2 with the mixer stand. Add in the peanut butter, mix until all blended.
  • Add in eggs, one at a time and vanilla, beat for about 2 minutes on 2.
  • In another bowl, combine flour, salt, baking powder and soda together. Then slowly add to the peanut butter mixture and blend well. Once you have it blended well, add in the other half of the flour.
  • Line your baking stone or cookie sheet with parchment. Spoon 1.5 teaspoon of dough. Flatten a tad with a fork.
  • Bake for 8-10 minutes. Enjoy!

Nutrition Facts : Calories 179.2, Fat 12.7, SaturatedFat 4.8, Cholesterol 23.9, Sodium 144.6, Carbohydrate 13.5, Fiber 1, Sugar 7.3, Protein 4.6

PERFECT PEANUT BUTTER COOKIES



Perfect Peanut Butter Cookies image

When peanut butter cookies are requested in my home, this is the recipe I turn to. It's one of my favourites!

Provided by Lennie

Categories     Drop Cookies

Time 23m

Yield 50 cookies

Number Of Ingredients 9

1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 large egg
1 cup smooth peanut butter (not crunchy, I think crunchy ruins the texture)
1/2 teaspoon pure vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking soda
1 3/4 cups all-purpose flour

Steps:

  • Preheat oven to 375°F; have ungreased shiny cookie sheets ready.
  • In a large mixing bowl, with electric mixer, cream together the butter and sugars; next, beat in egg, peanut butter and vanilla.
  • In a smaller bowl, sift together salt, baking soda and flour (I do this through a sieve, not with a sifter).
  • With a wooden spoon, stir flour mixture into peanut butter mixture until a dough is formed.
  • If desired, you could stir in about 1/2 cup (or more) of chocolate chips now; I usually don't (even though I'm a chocoholic) as I often just want a pure peanut butter cookie with nothing else in it, not even peanut bits.
  • Stash dough in fridge while you clean up the dishes; this step isn't absolutely necessary but the fridge slightly firms up the dough, making it easier to work with.
  • Drop by heaping teaspoons onto cookie sheets and press down, criss-cross style, with a fork-- the classic peanut butter cookie look.
  • If fork sticks to cookies too much as you press down, lightly flour the fork.
  • Bake in preheated oven for 7 to 9 minutes, or until edges are slightly darkened (I like to cook these at 7-1/2 minutes).
  • Do not worry if they don't look done; cookies firm up as they cool and if you want chewier cookies it is very important not to overbake them.
  • Add an extra minute if you like crispier cookies.
  • Remove cookies from sheets after letting them rest on sheets for one minute, then let cooked cookies cool on racks.
  • Store cookies in a tin or in cookie jar (airtight containers are best).
  • I use a one-inch scoop to make the cookies; the approximate yield I get is 4-1/2 dozen cookies.

Nutrition Facts : Calories 80.2, Fat 4.6, SaturatedFat 1.8, Cholesterol 8.6, Sodium 77.9, Carbohydrate 8.5, Fiber 0.4, Sugar 4.6, Protein 1.9

FANCY PEANUT BUTTER COOKIES



Fancy Peanut Butter Cookies image

I always received compliments on my moist and chewy peanut butter cookies. But I wondered how to make them even more special, and I decided to decorate them, making them fancy cookies!

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 7-1/2 dozen.

Number Of Ingredients 21

1 cup shortening
1 cup peanut butter
1 cup sugar
1 cup packed brown sugar
2 large eggs, room temperature
1/4 cup 2% milk
2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
FROSTING:
1/4 cup butter, softened
1/4 cup shortening
1/4 cup peanut butter
4 cups confectioners' sugar
1/4 cup 2% milk
1 teaspoon vanilla extract
Dash salt
ICING:
1/2 cup semisweet chocolate chips, melted
2 tablespoons 2% milk

Steps:

  • In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy, about 4 minutes. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks. , For frosting, in a large bowl, cream the butter, shortening, peanut butter and confectioners' sugar until light and fluffy. Beat in the milk, vanilla and salt until smooth. Frost cookies. Combine melted chips and milk; drizzle over frosting.

Nutrition Facts : Calories 227 calories, Fat 11g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 162mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.

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