Soft And Simple Extra Peanutty Peanut Butter Cookies Recipes

SOFT PEANUT BUTTER COOKIES

Steps:

• Combine margarine, peanut butter, sugars, egg, and vanilla. Blend together very well.
• Add flour, baking soda and salt with mixer. Chill dough 15 minutes in the refrigerator. Roll into balls by hand.
• Place on sprayed cookie sheet and bake in a preheated 350 degrees F (175 degrees C) oven until edges very lightly browning (about 7 to 10 minutes). Don't overcook. We store them in a plastic storage containers, and they stay soft!

SOFT PEANUT BUTTER COOKIES

Steps:

• Cream butter, peanut butter and both sugars together.
• Add eggs, one at a time, beating well.
• Add baking soda, powder and vanilla.
• Stir in flour.
• Roll into balls, roll in sugar. Flatten cookies, using a fork, in a criss-cross pattern.
• Bake on ungreased cookie sheet at 350 degrees for 6-7 minutes or adjust to suit your oven and size of cookies!

SOFT AND SIMPLE EXTRA PEANUTTY PEANUT BUTTER COOKIES

Steps:

• preheat oven to 350 degrees.
• Break-up peanuts (I use a rolling pin and a plastic bag) and roast them on a cookie sheet in the oven for 8 minutes or so, stirring a couple of times. Be careful, they are easy to burn. Set aside.
• Mix with fork in a bowl:.
• 1 cup flour and 1/2 teaspoon baking soda.
• Mix in another bowl: 1 egg, 1 cup brown sugar, 1/4 cup milk (or whatever) then add 1 cup crunchy peanut butter and mix.
• Add roasted peanuts and optionally 1/2 cup dark chocolate chips -- if you use these you might want to add another 1/8 cup sugar.
• Mix the flour and egg mixtures together. Use a spoon to make balls and roll them between your palms to get them smooth and flatten them on a greased cookie sheet with a fork. Or, if you don't use chocolate chips you can push a large chocolate wafer-drop into the center of the ball to flatten it.
• Bake 12 at a time as close to the center of the cookie sheet as you can, keeping away from the edges where the heat wraps around. Bake about 10 minutes (depending on your oven) and cool on a rack.

BIG, SUPER-NUTTY PEANUT BUTTER COOKIES

Steps:

• Adjust oven rack to low center position; heat oven to 350 degrees. Sift flour, baking soda, baking powder, and salt in medium bowl.
• In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes with electric mixer, stopping to scrape down bowl as necessary. Beat in peanut butter until fully incorporated, then eggs, one at a time, then vanilla. Gently stir dry ingredients into peanut butter mixture. Add ground peanuts; stir gently until just incorporated.
• Working with 2 tablespoons dough at a time, roll into large balls, placing them 2 inches apart on a parchment-covered cookie sheet. Following illustration 2, press each dough ball with back of dinner fork dipped in cold water to make crisscross design. Bake until cookies are puffed and slightly brown along edges, but not top, 10 to 12 minutes (they will not look fully baked). Cool cookies on cookie sheet until set, about 4 minutes, then transfer to wire rack to cool completely. Cookies will keep, refrigerated in an airtight container, up to 7 days.

REALLY GOOD PEANUT BUTTER COOKIES

Steps:

• Cream margarine, peanut butter and sugars.
• Beat in egg and vanilla.
• Stir dry ingredients together, add to creamed mixture.
• Beat on medium speed until blended well; stir in peanut butter chips.
• Chill dough at least 20 minutes.
• Bake at 375° for 10-12 minutes.