Ruths Peanut Butter 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.

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!).

RUTH'S PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350*F.
• Cream together the peanut butter and shortening.
• Add both sugars and cream together until smooth.
• Add eggs and vanilla, mixing well.
• Sift the flour, baking soda, baking powder and salt together and then add to the creamed mixgture.
• Drop by walnut sized balls unto ungreased baking sheets.
• Press with a fork in a criss-cross pattern.
• Bake for 10-12 minutes until golden brown.
• Cool in pan for 5 minutes before removing to a rack to cool completely.
• Store in an airtight container. These also freeze very well.

RUTH'S CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375°F.
• Sift together flour, baking soda, baking powder, and salt and set aside.
• Cream together the shortening and peanut butter.
• Blend in sugars gradually into the shortening mixture.
• Add the well beaten eggs and mix well.
• In three portions, alternately add flour mixture, milk and vanilla (I'm trying to say add a third of the total of flour, milk and vanilla then mix then add the next third of each and mix and then once more add them together and mix).
• Fold in chocolate chips.
• Drop by tablespoonfuls (or use a cookie scoop) onto lightly sprayed cookie sheet.
• Bake for 12 minutes or until lightly brown - do not overbake.
• Let cool on sheet for 5 minutes before removing to wire rack to cool completely.