Karissas Soft And Yummy Peanut Butter Cookies Recipes

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!).

KARISSA'S SOFT AND YUMMY PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350.
• Sift together the flour, soda and salt; set aside.
• Cream butter, peanut butter, sugar and vanilla. Add egg and brown sugar. Slowly incorporate flour mixture (batter will be stiff).
• Shape teaspoonfuls of dough into balls and roll in sugar. Place on cookie sheet and press down lightly on each cookie with a fork in criss-cross pattern. Bake for about 8 - 10 minutes.
• To make peanut butter blossoms, don't make pattern on cookie with fork before baking. Simply place on cookie sheet and bake about 8 minutes. Remove from oven and gently press a chocolate kiss onto the top of each cookie until the cookie cracks slightly. Return to the oven for a couple of minutes.

YUMMY PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease two cookie sheets.
• In a large bowl, cream together the margarine, peanut butter, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda and salt; stir into the peanut butter mixture. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Use a wet fork dipped in sugar to make the crisscrosses on the top.
• 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. Grab a glass of milk and enjoy!