TRIPLE PLAY PEANUT BUTTER COOKIES
These cookies are 5 star in my opinion. They're thick (almost 1/2") and dense, crisp around the outside edge, a firm "chew" as you get away from the edge, "lip smacking" rich, peanutty, and not too salty. They not only taste great, they look great too...golden brown and slightly crinkled on top.--described perfectly by a poster on another board. YUMMY! is all I need to add.
Provided by Mom4Life
Categories Drop Cookies
Time 45m
Yield 72 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Line baking sheets with parchment.
- Cream butter, sugars, peanut butter, baking powder, baking soda and salt. Add eggs one at a time. Stir in the flour, nuts, and chips.
- Drop by tablespoon onto prepared sheets. Bake for 14 minutes, until set and brown around the edges. Remove from oven and cool on pan 5 minutes before transferring to wire racks to cool.
TRIPLE PEANUT BUTTER COOKIES
These cookies are a peanut butter lovers dream come true! Soft, chewy and delicious!
Provided by Six Sisters
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Mix butter, sugar and peanut butter together. Add eggs, flour, baking soda and vanilla extract. Fold in Reese's Pieces and peanut butter chips. Roll dough into 1 inch balls and place on ungreased cookie sheets.
- Bake for 10-12 minutes, or until golden brown.
TRIPLE PEANUT COOKIES
I adapted an American's test kitchen recipe to please my peanut butter loving friend, Roo. It is easy to overcook these cookies, so only bake until the edges are brown. They will bake some more on the cookie sheet.
Provided by cookiebaker
Categories Dessert
Time 52m
Yield 3 dozen
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees.
- Line your cookie sheets with parchment paper.
- Stir the flour in it's container first and then spoon lightly into measuring cups and level off.
- This will lighten the flour.
- Whisk flour, baking soda, baking powder, and salt together in medium bowl; set aside.
- With electric mixer, beat butter until creamy.
- Add sugars; beat until fluffy, about 3 minutes with electric mixer, stopping to scrape down bowl with a rubber spatula as necessary.
- Beat in peanut butter until fully incorporated.
- Add the eggs, one at a time.
- Add vanilla.
- Gently stir dry ingredients into peanut butter mixture.
- Add ground peanuts and peanut butter chips; stir gently until just incorporated.
- Working with generous 2 tablespoons each time, roll dough into 2-inch balls; I use a#50 ice cream scoop to get perfectly sized balls.
- Place balls on parchment-lined cookie sheets, leaving 2 1/2inches between each ball.
- Bake until cookies are puffed and slightly brown along edges but not on top, 10 to 12 minutes (Cookies will not look fully baked).
- If you are baking 2 sheets of cookies at one time reverse position of cookie sheets halfway through baking time; this will result in more evenly baked cookies.
- Cool cookies on cookie sheet until set, about 4 minutes, then transfer to wire rack with wide spatula to cool completely.
Nutrition Facts : Calories 2758.4, Fat 163.3, SaturatedFat 61.5, Cholesterol 303.7, Sodium 2320.7, Carbohydrate 277.8, Fiber 16.7, Sugar 171.4, Protein 65.3
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