Tried N True Peanut Butter Cookies Recipes

DELICIOUS PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a medium bowl, cream together shortening, brown sugar, and peanut butter until smooth. Stir in egg, milk, and vanilla. Combine flour, baking soda, and salt; stir into the peanut butter mixture until well blended. Drop by rounded spoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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.

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.

TRIED 'N' TRUE PEANUT BUTTER COOKIES

Steps:

• In a several large bowls, 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 vanilla and water. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. , Drop by heaping tablespoons 2 in. apart onto ungreased baking sheets. Flatten with a fork. Bake at 350° for 12-15 minutes or until golden brown. Remove to wire racks to cool.

JIF® IRRESISTIBLE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375 degrees F. Place sheets of foil on countertop for cooling cookies.
• Combine brown sugar, JIF® peanut butter, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
• Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended.
• Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Flatten slightly in crisscross pattern with tines of fork.
• Bake one baking sheet at a time for 7-8 minutes or until set and just beginning to brown. Do not over-bake. Cool 2 minutes on baking sheet. Remove cookies to foil 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.

THE WORLD'S BEST PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375 degrees.
• Cream together butter, peanut butter, brown sugar and sugar until nice and smooth.
• Add egg and vanilla and beat in well with a spoon.
• Gradually add the self-rising flour. Dough will be stiff.
• Form one inch balls and roll in sugar (I like to toss a dozen of the dough balls into a bag with sugar, shake gently to coat and then leave them in the bag for a couple minutes so a thicker coat of sugar adheres to the dough, then give another light shake before removing them from the bag. But just giving them a quick roll is fine).
• Place sugared dough balls onto an UNGREASED baking sheet about 2 inches apart. Flatten balls with the back of a fork (or if you want flat tops you can flatten them with the bottom of a drinking glass. I usually flatten them with the textured side of my meat cleaver giving the cookies a nice waffle pattern).
• Optional step: You can sprinkle a little extra sugar onto the tops after they are flattened if you like. It adds a little "crunch" to this soft cookie.
• Bake in preheated oven for 8 to 10 minutes or until the edges just start to turn brown. Remove from the oven and cool cookies on baking sheet for a few minutes before transferring to cooling racks.
• Note: While baking one batch of cookies, cover the remaining dough with plastic wrap so it doesn't dry out. I generally form the dough balls for the next batch while the previous batch is cooling on the baking sheet.
• Variation: To give a Christmas touch. Dip the bottom half of the dough balls in regular sugar, then dip the top half of the balls in colored sugar crystals. Then flatten and bake as directed.
• Enjoy!

PEANUT BUTTER COOKIES

Steps:

• Heat oven to 350°F.
• Mix first 4 ingredients until well blended. Beat butter, peanut butter and sugars in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, beating well after each addition.
• Drop tablespoonfuls of dough, 2 inches apart, onto baking sheets sprayed with cooking spray. Flatten each, in crisscross pattern, with tines of fork.
• Bake 8 to 10 min. or until golden brown. Cool on baking sheets 3 min.; remove to wire racks. Cool completely.

NO-BAKE PEANUT BUTTER COOKIES III

Steps:

• In a saucepan over medium heat, combine sugar, butter and milk. Bring to a rapid boil and boil for one full minute. Remove from heat and stir in the vanilla and peanut butter. Mix in the oats, stirring until the mixture begins to cool. Transfer to a large bowl if it does not fit into the pan well. Drop batter by teaspoonfuls onto waxed paper. Let cool until set.