Peanut Butter Supreme Cookies Recipes

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.

SUPER-EASY PEANUT BUTTER COOKIES

Steps:

• Heat oven to 325 degrees F.
• Mix all ingredients with large spoon until well blended.
• Roll into 24 balls; place, 4 inches apart, on baking sheets. Flatten with fork.
• Bake 20 min. or until lightly browned. (Do not overbake.)
• Cool 5 min. on baking sheets; transfer to wire racks. Cool completely.

PEANUT BUTTER COOKIES SUPREME

Steps:

• In a large bowl beat peanut butter and butter until well blended.
• Beat in sugar, baking powder and soda until well blended.
• Beat in egg and vanilla until well blended, and slowly begin to add the flour at low speed.
• Stir in peanut butter cups and mini chocolate chips.
• Cover with plastic wrap and refrigerate for 1 hour.
• Preheat oven to 375F degrees.
• Form cookie dough into 2 inch balls and place evenly on a cookie sheet.
• With the bottom of a sturdy glass press down to make perfect circles (this is if you wish to make as a gift and pack in a tube-or you have kids like mine-"her's is bigger!") Bake for 10 minutes, remove to a rack to cool.
• Take the 1/3 cup of mini chocolate chips and pour into the ziplock baggie and seal.
• Microwave at 50% power for 1 min, turn bag and repeat.
• mush around with your hand to make sure all chips are melted.
• Snip off a very tiny corner of the bag and pipe chocolate onto cooled cookies-I do fast lines in all directions, and let stand until chocolate is set.

PEANUT BUTTER SUPREME COOKIES

Steps:

• Preheat oven to 350 degrees F. Sift together the flour, and baking soda, set aside.
• In a medium bowl, cream the white sugar and brown sugar with the butter. Stir in the eggs, one at a time, then the vanilla and peanut butter. Add the dry ingredients to the creamed mixture and stir until combined. Finally, stir in the nuts, chocolate chips and coconut.
• Drop by heaping teaspoonfuls onto cookie sheets.
• Bake for 12 to 15 minutes in the preheated oven. Cool on wire racks.

NO-BAKE PEANUT BUTTER KISS COOKIES

Steps:

• Line cookie sheets with waxed paper or cooking parchment paper. Spray large bowl with cooking spray; mix cereal and peanuts in bowl.
• Spray medium microwavable bowl with cooking spray; add peanut butter, butter and marshmallows. Microwave uncovered on High 2 to 3 minutes or until smooth, stirring after each minute.
• Pour hot marshmallow mixture over cereal and peanuts; stir until well coated. To form each cookie, drop mixture by tablespoonful onto waxed paper; place 1 Hershey's® Kisses® in center of each, and slightly press down. Repeat with remaining cereal mixture and milk chocolates. If mixture is hard to scoop, reheat in microwave on High 30 to 60 seconds.
• Cool completely, at least 1 hour. Store in airtight container at room temperature.

LINDT™ TRUFFLE PEANUT BUTTER COOKIE CUPS

Steps:

• Heat oven to 375°F. In large bowl, mix cookie mix, oil, water and egg with spoon until soft dough forms. Shape into 36 (1 1/4-inch) balls (about 1 tablespoon each); place in ungreased mini muffin cups. Press indentation in center of each with end of wooden spoon.
• Bake 8 to 10 minutes or until light golden brown around edges. Immediately repeat indentation into center of each cookie with end of wooden spoon to create 1-inch opening, cleaning off end with paper towel when needed. Cool in pan 15 minutes. Remove to cooling rack; cool completely.
• Spoon frosting into resealable food-storage plastic bag. Cut off corner of bag. Gently insert cut corner of bag into indentation in each cookie cup. Squeeze bag to fill opening, about 1 teaspoon per cookie cup. Cut each truffle in half with small serrated knife, using a gentle sawing motion. Place truffle half on top of frosting, cut side down; drizzle with cookie icing, and immediately sprinkle with candy sprinkles.

PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together flour and baking powder; set aside.
• In a large bowl, beat peanut butter, sugar, and butter until smooth. Beat in egg. Gradually add flour mixture, beating to combine.
• Pinch off dough by the tablespoon; roll into balls. Place 2 inches apart on parchment-lined baking sheets. Using a fork, press balls in a crisscross pattern, flattening to a 1/2-inch thickness.
• Bake cookies, rotating halfway through, until lightly golden, 18 to 22 minutes. Cool cookies on a wire rack.