Awesomepeanutbuttercookiesthebest Recipes

Steps:

• Whisk together the flour, baking soda and salt in a medium bowl until combined.
• Add the butter, granulated sugar and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until pale and fluffy, about 5 minutes. Add the peanut butter and continue beating until fluffy, 1 minute. Add the egg and vanilla and beat until combined. With the mixer on low speed, gradually add the dry ingredients until combined. Cover with plastic wrap and refrigerate for 1 hour.
• Position 2 racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Lightly grease 2 baking sheets with nonstick spray.
• Roll half the dough into 1-inch balls (about 1 tablespoon each) and then roll in granulated sugar. Place on the prepared baking sheets about 2 inches apart. Chill the remaining dough while the first batch bakes.
• Bake, rotating and switching the pans halfway through, until the cookies are puffed and lightly golden, 10 to 11 minutes. Immediately press a chocolate candy into the center of each cookie. Let cool 10 minutes on the baking sheets, then transfer to wire racks to cool completely. Repeat with the remaining dough.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Press a criss-cross into the top using the back of a fork.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• Preheat oven to 375º.
• Mix first six ingredients.
• Add the rest of the ingredients.
• Mix well.
• Roll into balls and press down with a fork dipped in sugar or flour.
• Bake for 10-12 minutes on ungreased cookie sheet (I usually grease my cookie sheet anyway). Ovens vary so your baking time may be less. Just keep an eye on them.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease two cookie sheets.
• In a large bowl, cream together the margarine, peanut butter, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda and salt; stir into the peanut butter mixture. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Use a wet fork dipped in sugar to make the crisscrosses on the top.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Grab a glass of milk and enjoy!

Steps:

• Beat butter, white sugar, brown sugar, peanut butter, salt, baking powder, and baking soda in a stand mixer until smooth.
• Scrape down the sides of the bowl and beater with a spatula. Add egg and mix for about 1 minute.
• Slowly mix in flour with the mixer on low. Scrape down the sides of the bowl and beater. Mix on medium until combined, about 30 seconds.
• Form dough into a ball, cover with plastic and refrigerate for 2-3 hours.
• Preheat the oven to 375 degrees F (190 degrees C).
• Portion out cookie dough in equal-sized balls on a baking sheet covered with a silicone baking mat. Use damp hands to roll dough into smooth balls. Stamp each ball with a fork in a criss-cross pattern.
• Bake in the preheated oven for 10 minutes until golden.
• Leave on the baking sheet for 5 minutes before transferring to a cooling rack.

Steps:

• In larger bowl, beat butter, brown sugar, and peanut butter until well blended.
• Add egg and vanilla, beat well.
• Stir together flour, baking powder, baking soda, and salt.
• Gradually add to peanut butter mixture, beat until well blended.
• Heat oven to 350 F.
• Shape dough into 1-1/4 inch balls, roll balls in granulated sugar.
• Place on ungreased cookie sheet.
• With the tines of a fork, flatten ball.
• Flatten again in opposite direction, forming crisscross marks.
• Bake 9 to 10 minutes until light brown and cookie is set.
• Cool slightly, Remove from cookie sheet to wire rack.
• Cool completely.
• Tips: Only use real butter and Jiff Peanut Butter.
• Don't overcook.
• Use Air cookie sheets for baking.

Steps:

• Preheat oven to 375 degrees.
• Cream together butter, peanut butter, brown sugar and sugar until nice and smooth.
• Add egg and vanilla and beat in well with a spoon.
• Gradually add the self-rising flour. Dough will be stiff.
• Form one inch balls and roll in sugar (I like to toss a dozen of the dough balls into a bag with sugar, shake gently to coat and then leave them in the bag for a couple minutes so a thicker coat of sugar adheres to the dough, then give another light shake before removing them from the bag. But just giving them a quick roll is fine).
• Place sugared dough balls onto an UNGREASED baking sheet about 2 inches apart. Flatten balls with the back of a fork (or if you want flat tops you can flatten them with the bottom of a drinking glass. I usually flatten them with the textured side of my meat cleaver giving the cookies a nice waffle pattern).
• Optional step: You can sprinkle a little extra sugar onto the tops after they are flattened if you like. It adds a little "crunch" to this soft cookie.
• Bake in preheated oven for 8 to 10 minutes or until the edges just start to turn brown. Remove from the oven and cool cookies on baking sheet for a few minutes before transferring to cooling racks.
• Note: While baking one batch of cookies, cover the remaining dough with plastic wrap so it doesn't dry out. I generally form the dough balls for the next batch while the previous batch is cooling on the baking sheet.
• Variation: To give a Christmas touch. Dip the bottom half of the dough balls in regular sugar, then dip the top half of the balls in colored sugar crystals. Then flatten and bake as directed.
• Enjoy!

Steps:

• Preheat the oven to 350 degrees F.
• Add the peanut butter, brown sugar and egg to a large bowl and mix with an electric mixer on high speed until smooth and creamy, 2 to 3 minutes. Roll pieces of dough into tablespoon-size balls and divide between two baking sheets. Flatten each ball with the tines of a fork to form a criss-cross pattern.
• Bake until the cookies are set and just turning golden brown around the edges, about 10 minutes. Let cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely, about 30 minutes.

Steps:

• Set oven to 350°.
• In a bowl, cream together the Crisco shortening, butter, peanut butter and sugars until well mixed and creamy.
• Add in the eggs; beat well.
• In a seperate bowl, stir together the flour, baking powder, baking soda and salt; stir into batter; mix well until well combine.
• Add in chocolate chips (or chopped peanuts) if using.
• Roll into 1-inch balls, and place on a greased baking sheet.
• Flatten each ball with a fork in a criss-cross pattern.
• Bake for 10-12 minutes, or until the cookies begin to brown (don't overbake!).

Steps:

• Position a rack in the center of the oven and preheat to 375 degrees F. Line 2 rimmed baking sheets with parchment paper.
• Process the peanuts in a food processor until very finely ground; it should be the consistency of almond flour. Whisk together the ground peanuts, flour, baking soda and salt in a medium bowl.
• Beat the brown sugar, granulated sugar, peanut butter, eggs, melted butter, honey and vanilla in a large bowl with an electric mixer until completely smooth. Add the dry ingredients and beat on low until a soft dough forms.
• Working with 2 tablespoons of dough at a time (or using a 1-ounce ice cream scoop), roll the dough into balls. Evenly space them on the prepared baking sheets (12 balls per sheet). Sprinkle with the raw sugar.
• Bake the cookies, 1 baking sheet at a time, until the edges are just set and just beginning to brown, 12 to 15 minutes, rotating the baking sheet halfway through. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Steps:

• In a bowl, stir together flour, baking soda, baking powder, and salt.
• Beat together the butter, peanut butter, and sugar until light and fluffy. Beat in vanilla, then egg and egg yolk. Gradually beat in the flour mixture.
• Wrap dough in plastic wrap and refrigerate until chilled, or about 2 hours.Take over-filled tablespoonfuls of dough and drop onto greased/floured cookie sheet about 3 inches apart. Lightly press down each cookie. Using a dinner fork dipped in cold water, lightly press cookies, flattening and forming a criss-cross pattern on each cookie. They won't flatten much more in baking so they should already look cookie-ish.
• Bake at 375° until golden brown, or about 10 to 12 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.
• Makes about 1 1/2 dozen big peanut butter cookies.