THE BEST PEANUT BUTTER COOKIES
We wanted a super peanut buttery treat but found that store-bought peanut butter made the cookies a bit gummy when we used more than 1 cup. So we ground roasted peanuts ourselves and added that to the batter for an additional boost of flavor. Honey and melted butter add richness and create a soft and chewy cookie with an irresistible crackled exterior. We topped the dough balls with raw sugar for extra crunch and a hit of sweetness that balances the salt of the peanuts.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 24 cookies
Number Of Ingredients 12
Steps:
- Position a rack in the center of the oven and preheat to 375 degrees F. Line 2 rimmed baking sheets with parchment paper.
- Process the peanuts in a food processor until very finely ground; it should be the consistency of almond flour. Whisk together the ground peanuts, flour, baking soda and salt in a medium bowl.
- Beat the brown sugar, granulated sugar, peanut butter, eggs, melted butter, honey and vanilla in a large bowl with an electric mixer until completely smooth. Add the dry ingredients and beat on low until a soft dough forms.
- Working with 2 tablespoons of dough at a time (or using a 1-ounce ice cream scoop), roll the dough into balls. Evenly space them on the prepared baking sheets (12 balls per sheet). Sprinkle with the raw sugar.
- Bake the cookies, 1 baking sheet at a time, until the edges are just set and just beginning to brown, 12 to 15 minutes, rotating the baking sheet halfway through. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
IRRESISTIBLE JIF PEANUT BUTTER COOKIES
Steps:
- 1. HEAT oven to 375ºF. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
- 2. COMBINE flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded measuring tablespoonfuls of dough 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.
- 3. BAKE one baking sheet at a time for 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling rack to cool completely.
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
IRRESISTIBLE PEANUT BUTTER COOKIES
This recipe makes about 3 dozen cookies. Got this recipe from the Crisco baking sticks wrapper. Delicious. Soft cookies.
Provided by Jean Fisher
Categories Cookies
Time 20m
Number Of Ingredients 8
Steps:
- 1. Heat oven to 350 degrees.
- 2. Combine peanut butter, shortening, brown sugar, milk & vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
- 3. Combine flour & baking soda. Add to creamed mixture at low speed. Mix just until blended. Drop by tablespoonful of dough 2 inches apart onto large parchment lined baking sheet. Flatten slightly in a crisscross pattern with tines of fork.
- 4. Bake for 7 - 8 minutes or until set & just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool.
PEANUT BUTTER COOKIES-BEST EVER
This recipe never fails me and everyone loves these chewy and crisp cookie. It's quick and simple to make -but big on flavorful taste! Enjoy!
Provided by Pat Duran
Categories Other Snacks
Time 30m
Number Of Ingredients 9
Steps:
- 1. Heat oven to 375^. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed with your electric mixer until well blended. Add egg. Beat just until blended.
- 2. Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended.
- 3. Drop by rounded measuring Tablespoon of dough 2 inches apart onto a lightly greased baking sheet.
- 4. Flatten slightly in a crisscross pattern with the tines of a fork. Bake for 7 to 10 minutes or until set and just beginning to brown.
- 5. Cool 2 minutes on baking sheet before removing to rack or paper to cool completely.
CRISCO'S IRRESISTABLE PEANUT BUTTER COOKIES
Make and share this Crisco's Irresistable Peanut Butter Cookies recipe from Food.com.
Provided by Kerena
Categories Drop Cookies
Time 44m
Yield 36 cookies, 18 serving(s)
Number Of Ingredients 9
Steps:
- HEAT oven to 375°F Combine peanut butter, shortening, brown sugar, 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 greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.
- BAKE one baking sheet at a time 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.
IRRESISTIBLE PEANUT BUTTER COOKIES
Make and share this Irresistible Peanut Butter Cookies recipe from Food.com.
Provided by Angel Villanueva
Categories Drop Cookies
Time 23m
Yield 36 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees Combine peanut butter, shortening, brown sugar, milk, vanilla and egg in large bowl.
- Beat at medium speed of electric mixer until well-blended.
- Combine flour, salt and baking soda.
- Add to creamed mixture at low speed.
- Mix just until blended.
- Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with lines of fork.
- Bake at 375 degrees for 7 to 8 minutes, or until set and just beginning to brown.
- Cool 2 minutes on baking sheet before removing to cooling rack.
JIF® IRRESISTIBLE PEANUT BUTTER COOKIES
The classic peanut butter cookie made even more irresistible with JIF® Peanut Butter!
Provided by Jif
Categories Trusted Brands: Recipes and Tips SMUCKER'S®
Yield 24
Number Of Ingredients 9
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.
Nutrition Facts : Calories 166.4 calories, Carbohydrate 20.1 g, Cholesterol 7.9 mg, Fat 8.3 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 1.9 g, Sodium 156.6 mg, Sugar 12.1 g
PEANUT BUTTER COOKIES IV
Very delicious cookies. Easy to make. These will stay soft in an air-tight container. For special occasions, press five peanut halves into the top.
Provided by Linda White
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Sift together flour, baking soda, and salt; set aside.
- In a medium bowl, cream together butter, peanut butter, 1/2 cup white sugar, and brown sugar until smooth. Beat in egg, then stir in vanilla. Gradually blend in the sifted ingredients. Shape dough into 1 inch balls. Roll in remaining sugar. Place 2 inches apart on ungreased cookie sheets. Criss-cross with fork tines.
- Bake at for 10 to 12 minutes in the preheated oven. Cool slightly, and remove from pan.
Nutrition Facts : Calories 142.1 calories, Carbohydrate 18.9 g, Cholesterol 17.9 mg, Fat 6.8 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 3.1 g, Sodium 119.8 mg, Sugar 13.3 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.
IRRESISTIBLE PEANUT BUTTER COOKIES
That's what the Crisco can calls these cookies. I have always loved Peanut Butter Cookies and always have tried different recipes as they were not quite right. One day, I saw this recipe on the can and thought that I should try it. I'm so glad I did. They are a dropped cookie and then crisscrossed on the top and not a rolled-in-a-ball cookie. I figured out that by rolling them first, they got tough, and dropping them on the cookie sheet keeps them crumbly and good. And, yes, the amount of vanilla is correct.
Provided by Mimi in Maine
Categories Drop Cookies
Time 50m
Yield 3 dozen
Number Of Ingredients 9
Steps:
- Combine peanut butter, Crisco, brown sugar, milk, and vanilla in a large bowl.
- Beat at medium speed until well blended.
- Add egg and beat just until blended.
- Mix in the flour, salt, and baking soda at low speed and mix just till blended.
- Drop by heaping teaspoonfuls about 2" apart onto an ungreased sheet.
- Flatten slightly in crisscross pattern with tines of a floured fork.
- Bake at 375 degrees for 7-8 minutes or until set and just beginning to brown.
- Cool for 2 minutes on the sheet before removing.
Nutrition Facts : Calories 1341.1, Fat 69.5, SaturatedFat 16.3, Cholesterol 64.1, Sodium 1250.7, Carbohydrate 159.6, Fiber 5.8, Sugar 95.7, Protein 26.4
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