Peter Pan Classic Peanut Butter Cookies Recipe 45

PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350°F. Spray two baking sheets with cooking spray; set aside.
• Stir together Peter Pan Creamy Peanut Butter (or Peter Pan Natural Almond Butter as another delicious option), sugar, and egg in medium bowl until well blended. Drop by rounded tablespoons onto baking sheets. Using a fork, press to make crisscross pattern on top of each cookie.
• Bake 12 to 14 minutes or until lightly browned, rotating pans halfway through bake time. Let stand 1 minute on baking sheets. Transfer to wire racks to cool completely.

CHEF JOHN'S PEANUT BUTTER COOKIES

Steps:

• Beat butter, white sugar, brown sugar, peanut butter, salt, baking powder, and baking soda in a stand mixer until smooth.
• Scrape down the sides of the bowl and beater with a spatula. Add egg and mix for about 1 minute.
• Slowly mix in flour with the mixer on low. Scrape down the sides of the bowl and beater. Mix on medium until combined, about 30 seconds.
• Form dough into a ball, cover with plastic and refrigerate for 2-3 hours.
• Preheat the oven to 375 degrees F (190 degrees C).
• Portion out cookie dough in equal-sized balls on a baking sheet covered with a silicone baking mat. Use damp hands to roll dough into smooth balls. Stamp each ball with a fork in a criss-cross pattern.
• Bake in the preheated oven for 10 minutes until golden.
• Leave on the baking sheet for 5 minutes before transferring to a cooling rack.

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.

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.

CLASSIC PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375°.
• In medium bowl combine flour, baking soda, baking powder and salt.
• In mixer bowl cream butter or margarine, peanut butter, brown sugar, and 1 cup granulated sugar until light and fluffy. Beat in eggs and vanilla. Gradually beat in dry ingredients until just combined.
• Shape tablespoonfuls of dough into 1-inch balls and roll in remaining 1/3 cup granulated sugar. Place 3-inches apart on 2 ungreased cookie sheets. With sugar-coated tines of a fork, press and flatten each ball, making a criss-cross pattern.
• Bake 8-10 minutes, until golden.
• Cool on cookie sheets 5 minutes; transfer to racks to cook completely.

PEANUT BUTTER COOKIES

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.

CLASSIC PEANUT BUTTER COOKIES

Steps:

• Cream together butter, peanut butter and sugars.
• Beat in eggs.
• In a separate bowl, sift together flour, baking powder, baking soda and salt.
• Stir into batter.
• Put batter in refrigerator for 1 hour.
• Roll into 1" balls and put on baking sheet.
• Flatten each ball with a fork, making a criss-cross pattern.
• Bake in a preheated 375 degree oven for 10 minutes or until cookies begin to brown.
• DO NOT OVER-BAKE.