Magic Peanut Butter Cookies Paula Deen Recipes

PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350°. Line baking sheets with parchment paper.
• In a large bowl, beat peanut butter, butter, and brown sugar with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg and vanilla, beating until well combined.
• In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to peanut butter mixture, beating just until combined. Gradually add milk, beating to combine.
• Scoop dough by heaping tablespoonfuls, and roll into balls. Place 2 inches apart on prepared pans. Place granulated sugar in a small bowl. Dip bottom of a glass in sugar, and slightly flatten cookies. Using a fork, gently press a crosshatch pattern into cookies.
• Bake until edges are lightly browned, about 10 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Store in an airtight container for up to 3 days.

PAULA DEEN'S MAGICAL PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F. Grease a large baking sheet.
• In a mixing bowl, combine the peanut butter, 1 cup of Splenda, the egg, and vanilla. Stir well with a spoon.
• Roll the dough into balls the size of walnuts. Place the balls on the prepared cookie sheet.
• With a fork dipped in optional 1/3 cup of Splenda to prevent sticking, press a criss-cross design on each cookie.
• Bake for 12 minutes, remove from the oven, and sprinkle the cookies with the optional 1/3 cup of Splenda.
• Cool slightly before removing from the pan.

MAGICAL PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Cover a large baking sheet with parchment paper.
• In a mixing bowl, combine the peanut butter, Splenda, the egg, and vanilla, and stir well with a spoon -- it will be sticky.
• Roll the dough into balls the size of walnuts (I use a melon baller).
• Drop ball into additional Splenda and roll to cover with sugar.
• Place the balls on the prepared baking sheet.
• With a fork press a crisscross design on each cookie.
• Bake for 12 minutes.
• Cool slightly before removing from pan.

MAGIC PEANUT BUTTER COOKIES (PAULA DEEN)

Steps:

• Preheat the oven to 350 degrees F. Grease a large baking sheet.
• In a mixing bowl, combine the peanut butter, 1 cup sugar replacement, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar replacement. Cool slightly before removing from pan.

MAGICAL PEANUT BUTTER COOKIES (SUGAR FREE)

Steps:

• Preheat oven to 350°F.
• In a large mixing bowl combine peanut butter, 1 cup Splenda, egg, and vanilla.
• Stir well.
• Roll dough into balls about the size of walnuts, or however big you want your cookies to be.
• Place on a prepared cookie sheet.
• With a fork dipped in remaining Splenda, press a criss cross design on each cookie.
• Bake at 350F for 12 minutes.
• Let cool slightly before removing from cookie sheet.

MAGICAL PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees. Grease a large baking sheet. In a mixing bowl, combine the peanut butter, 1 cup of the sugar, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar. Cool slightly before removing from pan.