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.
CLASSIC PEANUT BUTTER COOKIES
Makes great cookies!
Provided by Shirley Sadler
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h25m
Yield 24
Number Of Ingredients 9
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
SOFT PEANUT BUTTER COOKIES
Peanut butter cookies that stay soft with a good flavor but not too sweet! You won't make another recipe after this one!
Provided by Cindy Duvall
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Combine margarine, peanut butter, sugars, egg, and vanilla. Blend together very well.
- Add flour, baking soda and salt with mixer. Chill dough 15 minutes in the refrigerator. Roll into balls by hand.
- Place on sprayed cookie sheet and bake in a preheated 350 degrees F (175 degrees C) oven until edges very lightly browning (about 7 to 10 minutes). Don't overcook. We store them in a plastic storage containers, and they stay soft!
Nutrition Facts : Calories 269.9 calories, Carbohydrate 33.5 g, Cholesterol 15.5 mg, Fat 13.5 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 2.6 g, Sodium 272.8 mg, Sugar 18.4 g
BEST PEANUT BUTTER COOKIES EVER
This is an amazing no-flour peanut butter cookie. It is so easy, even kids like to make it.
Provided by BAKINGNUTS
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 45m
Yield 36
Number Of Ingredients 6
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.
Nutrition Facts : Calories 131.6 calories, Carbohydrate 13.9 g, Cholesterol 10.3 mg, Fat 7.5 g, Fiber 0.9 g, Protein 3.9 g, SaturatedFat 1.6 g, Sodium 139.6 mg, Sugar 12.5 g
FANCY PEANUT BUTTER COOKIES
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
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.
SOFT AND CHEWY PEANUT BUTTER COOKIES
These cookies are incredible... and they always turn out!
Provided by Sarah
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- In a medium bowl, combine flour, soda, and salt. Mix well with a wire whisk set aside.
- In a large bowl, blend sugars, using an electric mixer set at medium speed. Add butter, and mix to form a grainy paste, scraping the sides of the bowl. Add eggs, peanut butter and vanilla and mix at medium speed until light and fluffy.
- Add the flour mixture and mix at low speed until just mixed.
- Drop by rounded spoonfuls onto an ungreased cookie sheet. With a wet fork gently press cookies in a crisscrossed pattern. Bake for 18-22 minutes or until slightly brown along edges.
Nutrition Facts : Calories 350.4 calories, Carbohydrate 42.4 g, Cholesterol 58.1 mg, Fat 18.4 g, Fiber 1.2 g, Protein 6.2 g, SaturatedFat 8.3 g, Sodium 222 mg, Sugar 30.2 g
SUPER-EASY PEANUT BUTTER COOKIES
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
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
MOIST & CHEWY IRRESISTIBLE PEANUT BUTTER COOKIES
Make and share this Moist & Chewy Irresistible Peanut Butter Cookies recipe from Food.com.
Provided by Anita Harris
Categories Drop Cookies
Time 8m
Yield 36 Cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Combine peanut butter, Crisco, brown sugar, milk and vanilla in large bowl.
- Beat at medium speed with mixer until well blended.
- Add egg and beat just until blended.
- In a separate bowl combine flour, salt and baking soda.
- Add to creamed mixture and mix well with mixer on low speed.
- Drop by heaping teaspoonsful 2" apart onto ungreased cookie sheet.
- Flatten slightly with fork tines.
- Bake 7-8 minutes or until set and just beginning to brown.
- Cool 2 minutes on baking sheet before removing.
- Store in airtight container.
- Makes 3 dozen.
OLD-FASHIONED PEANUT BUTTER COOKIES
My mother insisted that my grandmother write down one recipe for her when Mom got married in 1942: the how to make peanut butter cookies from scratch recipe. That was a real effort because Grandma was a traditional pioneer-type cook who used a little of this or that until it felt right. This treasured recipe is the only one she ever wrote down! -Janet Hall, Clinton, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 180 calories, Fat 9g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 128mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
EASIEST EVER PB COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 45m
Yield 12 cookies
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment or a silicone mat.
- With an electric mixer, beat together the peanut butter, brown sugar and egg until well combined. Stir in the chocolate chips with a wooden spoon.
- Lightly wet your hands and form the mixture into 12 balls. Place the balls about 1 inch apart on the baking sheet. Lightly wet the tines of a fork and press a criss-cross pattern into the top of each cookie. Lightly sprinkle them with flaky sea salt.
- Bake until just starting to brown, 12 to 15 minutes. Let sit for 5 minutes on the baking sheet, then remove to a rack to cool completely before eating.
OLD FASHIONED PEANUT BUTTER COOKIES
Steps:
- Preheat the oven to 375 degrees. Butter cookie sheets and set aside. With an electric mixer beat the butter until soft. Add the sugars and beat until creamy. Add the egg, peanut butter, salt, baking soda and vanilla.
- With a rubber spatula fold the flour into the egg mixture but do not overmix. Roll the dough into small balls and place them on prepared cookie sheet. With a fork press the balls into flat cookies and bake for 15 to 17 minutes or until crisp and golden.
- For added touch melt some bittersweet chocolate in a double boiler remove and cool down a bit. When still pliable dip one edge of cookies into chocolate.
FLUFFY PEANUT BUTTER COOKIES
These are the ultimate rich peanut butter cookie. Definitely not for every day, but great when you want a special treat, maybe for a child's birthday party or a potluck.
Provided by Sackville
Categories Dessert
Time 38m
Yield 4 dozen filled cookies, 10 serving(s)
Number Of Ingredients 13
Steps:
- Cream together shortening, peanut butter and sugars.
- Add vanilla.
- Add eggs, one at a time, beating well after each one.
- Mix together flour, baking soda and salt.
- Add dry ingredients to creamed mixture.
- Shape into 1 inch balls and place on ungreased baking sheets.
- Flatten slightly with a fork.
- Bake at 375 F for about 8 minutes until golden. When you take them out, they will be a bit soft but leave them on the sheet for a couple minutes and they will continue to cook.
- Remove from the sheet and cool on wire racks.
- Meanwhile, in a mixing bowl, beat filling ingredients until smooth.
- Spread on one half of cool cookies and top each with another cookie.
Nutrition Facts : Calories 871.5, Fat 42, SaturatedFat 9.7, Cholesterol 63.8, Sodium 519.5, Carbohydrate 113.8, Fiber 3.3, Sugar 80.3, Protein 15.6
PEANUT BUTTER COOKIES
No mixer is required to make these craggy rounds that deliver all the comfort of eating a spoonful of peanut butter straight out of the jar - but with the creamy-candy richness of peanut butter chips in each bite. (If you're a crunchy peanut butter person, you can throw in whole salted nuts, too.) Because of their low proportion of flour, these little disks develop fudgy centers inside lightly crisp edges. There are countless varieties of peanut butter in markets and all yield different cookie results. These use natural peanut butter, which is just peanuts blended with salt, so they taste especially peanutty.
Provided by Genevieve Ko
Categories cookies and bars, dessert
Time 45m
Yield About 50 cookies
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Whisk flour, baking powder and salt in a small bowl. In a large bowl, using a wooden spoon or spatula, smash and mix butter and both sugars together until smooth and creamy. Add peanut butter and stir until incorporated. Add egg and vanilla, and stir until well combined. Add flour all at once and fold gently until dry bits disappear, then fold in the peanut butter chips and peanuts, if using, until evenly dispersed.
- Using a small cookie scoop or a measuring tablespoon, drop rounds of dough on a prepared sheet, spacing 1½ inches apart. Bake until just dry on top and set along the edges, 10 to 11 minutes. Do not overbake. Scoop and drop dough onto the second sheet while the first bakes, then slide into the oven when the first comes out.
- Place the baking sheets on racks to cool completely. The cookies will keep in an airtight container at room temperature for up to 1 week or in the freezer for up to 2 months.
OLD-FASHIONED PEANUT BUTTER COOKIES
Categories Cookies Dairy Nut Dessert Bake Kid-Friendly Back to School Peanut Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 4 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Mix flour, baking powder and salt in medium bowl. Using electric mixer, beat butter, peanut butter and vanilla in large bowl until well blended. Beat in both sugars. Scrape down sides of bowl. Stir half of dry ingredients into mixture. Add eggs 1 at a time, stirring well after each addition. Mix in remaining dry ingredients.
- For each cookie, roll 1 heaping tablespoonful of dough into 1 3/4-inch-diameter ball. Arrange dough balls 2 1/2 inches apart on prepared baking sheets. Using back of fork, flatten dough balls and form crosshatch design on tops. Bake cookies until dry on top and golden brown on bottom, about 14 minutes. Cool cookies on baking sheets 5 minutes. Using metal spatula, transfer cookies to racks and cool completely. (Can be prepared up to 3 days ahead. Store in airtight container at room temperature.)
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