Sus Famous Chewy Peanut Butter Cookies Recipes

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CHEWY PEANUT BUTTER COOKIES



Chewy Peanut Butter Cookies image

Quick and Easy Chewy Peanut Butter Cookies. These cookies are super thick, melt in your mouth and can be made in 20 minutes!

Provided by Kelley Simmons

Categories     Dessert

Time 20m

Number Of Ingredients 10

1/2 cup unsalted butter, (softened)
1/2 cup light brown sugar
1/4 cup granulated sugar
1/2 cup creamy peanut butter
1 large egg
3/4 teaspoon vanilla extract
1 1/3 cups all purpose flour
pinch of salt
3/4 teaspoon baking soda
1/4 cup sugar for rolling

Steps:

  • Preheat oven to 350 degrees. Line two baking sheets with parchment paper, set aside. In a stand mixer with the paddle attachment cream butter and both sugars until light and fluffy, about 3 minutes.
  • Add in peanut butter and mix for 1-2 minutes. Add in egg and vanilla. Mix until combined and clump free.
  • Add in flour, salt and baking soda and mix just until combined. Make sure not to overmix.
  • Scoop out dough and portion into 16 cookie dough balls. Add sugar to a small bowl and roll each cookie in the sugar and place onto the prepared baking sheet.
  • Using a fork flatten cookies slightly then turn and do the opposite direction to get a crisscross pattern.
  • Bake cookies for 10 minutes until lightly golden brown and firm on the edges. Remove from the oven and let set for 3-4 minutes. Transfer to cooling rack to cool completely.

Nutrition Facts : Calories 192 kcal, Carbohydrate 23 g, Protein 4 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 28 mg, Sodium 96 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving

SOFT AND CHEWY PEANUT BUTTER COOKIES



Soft and Chewy Peanut Butter Cookies image

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

2 cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 ¼ cups packed brown sugar
1 ¼ cups white sugar
1 cup butter, softened
3 eggs
1 cup creamy peanut butter
2 teaspoons vanilla extract

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

CHEWY PEANUT BUTTER COOKIES



Chewy Peanut Butter Cookies image

These cookies can be crisp, or chewy. If you want them crisp, leave out the eggs in the recipe.

Provided by Sandi

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Yield 18

Number Of Ingredients 8

1 cup packed brown sugar
1 cup white sugar
1 cup peanut butter
1 cup shortening
1 teaspoon baking soda
2 tablespoons hot water
2 ½ cups all-purpose flour
2 eggs

Steps:

  • Mix sugars, peanut butter, and shortening. Add baking soda to the hot water. Add to mixture. Stir well.
  • Stir in the eggs. Add the flour. Roll dough into balls.
  • Place balls on ungreased cookie sheet. Press with fork dipped in water to make criss-cross design. Bake at 350 - 375 degrees F (175 - 190 degrees C) for about 8-10 minutes.

Nutrition Facts : Calories 345.5 calories, Carbohydrate 39.2 g, Cholesterol 20.7 mg, Fat 19.3 g, Fiber 1.3 g, Protein 6.1 g, SaturatedFat 4.6 g, Sodium 147.3 mg, Sugar 24.4 g

CHEWY PEANUT BUTTER COOKIES



Chewy Peanut Butter Cookies image

"I like to add candy bars to cookie dough for a change of pace," writes Christine Beeman of Horseheads, New York. Crushed Clark bars give a boost of peanut butter and chocolate flavor to these flourless peanut butter cookies. "I took them to work and they were a big hit," she notes.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 2 dozen.

Number Of Ingredients 5

1/2 cup peanut butter
1 cup sugar
1 egg
1 teaspoon vanilla extract
3 Clark candy bars (1-3/4 ounces each), crushed

Steps:

  • In a bowl, combine peanut butter and sugar; beat in egg and vanilla. Stir in candy bars. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 325° for 12-15 minutes or until golden brown. Remove to wire racks to cool.

Nutrition Facts : Calories 155 calories, Fat 7g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 65mg sodium, Carbohydrate 21g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.

MOIST & CHEWY IRRESISTIBLE PEANUT BUTTER COOKIES



Moist & Chewy Irresistible Peanut Butter Cookies image

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

3/4 cup peanut butter
1/2 cup Crisco
1 1/4 cups firmly packed brown sugar
3 tablespoons milk
1 tablespoon vanilla
1 egg
1 3/4 cups flour
3/4 teaspoon salt
3/4 teaspoon baking soda
1 package semi-sweet chocolate chips

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.

CRISP AND CHEWY PEANUT BUTTER COOKIES



Crisp and Chewy Peanut Butter Cookies image

In the mood for homemade cookies? These crisp, chewy treats are a delicious way to show someone you care. "The original treasured recipe is the only one my grandmother wrote down," says Janet Hall of Clinton, Wisconsin. Freeze any remaining cookies in an airtight container for up to 3 months. Thaw cookies at room temperature before serving.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 1 dozen.

Number Of Ingredients 8

1/3 cup shortening
1/3 cup peanut butter
1/3 cup sugar
1/3 cup packed brown sugar
1 egg
1 cup all-purpose flour
3/4 teaspoon baking soda
1/8 teaspoon salt

Steps:

  • In a small bowl, cream the shortening, peanut butter and sugars. Beat in egg. Combine the flour, baking soda and salt; add to creamed mixture and mix well. , Roll into 1-1/2-in. balls. Place 3 in. apart on an ungreased baking sheet. Flatten with a fork. Bake at 375° for 10-15 minutes or until lightly browned. Remove to a wire rack.

Nutrition Facts : Calories 180 calories, Fat 9g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 144mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

GIANT CHEWY PEANUT BUTTER COOKIES



Giant Chewy Peanut Butter Cookies image

Make and share this Giant Chewy Peanut Butter Cookies recipe from Food.com.

Provided by Wildflour

Categories     Dessert

Time 32m

Yield 24 cookies

Number Of Ingredients 10

1 cup unsalted butter, melted and cooled
1 cup sugar
1 cup packed dark brown sugar
2 large eggs
2 teaspoons vanilla
1 cup crunchy peanut butter
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted dry roasted peanuts, coarsely chopped

Steps:

  • In large bowl, whisk melted butter and both sugars.
  • Whisk in eggs and vanilla til blended.
  • Stir in peanut butter.
  • In smaller bowl, whisk flour, baking powder and salt.
  • Stir into butter mixture.
  • Stir in peanuts.
  • With a 1/4 cup measuring cup, scoop out dough, shape into balls. Makes 24 - 4" cookies.
  • Place on parchment lined cookie sheets 2" apart.
  • Flatten gently into 3" rounds.
  • Bake in 375° oven for 12-14 minutes. Til light golden brown around edges but still slightly soft.
  • Slide parchment paper onto wire rack to cool.
  • Make criss-cross fork indentations on top of cookies for a more traditional look.

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