Soft And Simple Extra Peanutty Peanut Butter Cookies Recipes

SOFT AND CHEWY PEANUT BUTTER COOKIES

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.

BEST SUPER SOFT PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees and very lightly grease a baking sheet or line with a baking mat.
• In a medium bowl whisk together flour, baking soda, and salt. Set aside.
• In a large bowl cream together butter, peanut butter, brown sugar, and 1/4 cup granulated sugar for 2-3 minutes until light and fluffy. Mix in egg and vanilla until blended.
• Add dry ingredients to wet ingredients and mix until combined (do not over mix). Roll dough into balls (two regular size cookie scoops or about 3 tablespoons, the balls should be fairly big - this is the key to a super soft texture!)
• Roll cookie dough balls in remaining 2 tablespoons sugar, then place on baking sheet 2-3 inches apart. Use a fork to gently press a criss-cross pattern into each cookie dough ball, only pressing ball down about half way.
• Bake for 8-9 minutes - DO NOT OVER BAKE. The cookies should just begin to crack on top. Allow to cool 1-2 minutes on baking sheet, then transfer to a cooling rack. Store in an airtight container at room temperature up to 5 days (they are softest on day 1 and 2!).

LIGHT AND SOFT PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Sift flour, baking soda, and salt together in a bowl.
• Beat butter, creamy peanut butter, and crunchy peanut butter together in a large bowl until smooth. Beat egg white and white sugar into butter mixture until smooth. Add whole egg and brown sugar; continue to beat until smooth. Gradually stir flour mixture into butter mixture until batter is well mixed.
• Roll the dough into 1 1/4-inch balls and place 2 inches apart onto ungreased baking sheets. Press balls with a fork creating a crosshatch. Freeze cookie dough on baking sheet until dough is firm, 5 to 8 minutes.
• Bake in the preheated oven until cookies puff up, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

SOFT PEANUT BUTTER COOKIES

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!

SOFT AND SIMPLE EXTRA PEANUTTY PEANUT BUTTER COOKIES

Steps:

• preheat oven to 350 degrees.
• Break-up peanuts (I use a rolling pin and a plastic bag) and roast them on a cookie sheet in the oven for 8 minutes or so, stirring a couple of times. Be careful, they are easy to burn. Set aside.
• Mix with fork in a bowl:.
• 1 cup flour and 1/2 teaspoon baking soda.
• Mix in another bowl: 1 egg, 1 cup brown sugar, 1/4 cup milk (or whatever) then add 1 cup crunchy peanut butter and mix.
• Add roasted peanuts and optionally 1/2 cup dark chocolate chips -- if you use these you might want to add another 1/8 cup sugar.
• Mix the flour and egg mixtures together. Use a spoon to make balls and roll them between your palms to get them smooth and flatten them on a greased cookie sheet with a fork. Or, if you don't use chocolate chips you can push a large chocolate wafer-drop into the center of the ball to flatten it.
• Bake 12 at a time as close to the center of the cookie sheet as you can, keeping away from the edges where the heat wraps around. Bake about 10 minutes (depending on your oven) and cool on a rack.

BEST SOFT PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 325 degrees.
• Combine flour and baking soda in a small bowl.
• In a separate bowl, melt 1/2 cup butter in microwave.
• Add 1/3 cup sugar and 1/3 cup brown sugar to the melted butter and cream all together.
• Add the other 1/2 cup butter to your prepared butter/sugar combo and mix.
• Add rest of sugar, brown sugar, and the peanut butter. Cream well.
• Add egg whites and vanilla to the butter and sugar mixture and combine once more.
• Gradually add flour mixture to your wet mix about 1/3 cup at a time until all the flour is combined.
• Roll dough into round balls of any size and place on baking sheet. Bake for 8-10 minutes.
• Let cool on baking sheet for 1-2 minutes and then remove to a cooled surface. ENJOY!

SOFT TRIED 'N' TRUE PEANUT BUTTER COOKIES

Steps:

• In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy, about 4 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and water. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. , Drop by tablespoons 2 in. apart onto ungreased baking sheets. Flatten with a fork. Bake at 350° until golden brown, 12-15 minutes. Remove to wire racks to cool.

SOFT PEANUT BUTTER COOKIES

Steps:

• Cream butter, peanut butter and both sugars together.
• Add eggs, one at a time, beating well.
• Add baking soda, powder and vanilla.
• Stir in flour.
• Roll into balls, roll in sugar. Flatten cookies, using a fork, in a criss-cross pattern.
• Bake on ungreased cookie sheet at 350 degrees for 6-7 minutes or adjust to suit your oven and size of cookies!

REALLY GOOD PEANUT BUTTER COOKIES

Steps:

• Cream margarine, peanut butter and sugars.
• Beat in egg and vanilla.
• Stir dry ingredients together, add to creamed mixture.
• Beat on medium speed until blended well; stir in peanut butter chips.
• Chill dough at least 20 minutes.
• Bake at 375° for 10-12 minutes.

FLUFFY PEANUT BUTTER COOKIES

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.

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.

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.