Crispy Peanut Cookies Recipes

Steps:

• Preheat oven to 350 degrees. Stir together flour, salt, and baking soda in a small bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes.
• Mix in egg and vanilla. Reduce speed to low. Gradually add flour mixture; mix until combined. Stir in peanuts.
• Drop 2 teaspoons of dough on baking sheets lined with parchment paper, spacing about 3 inches apart. Lightly flatten to 1 1/2 inches in diameter. Bake cookies, rotating sheets halfway through, until edges are just golden, about 13 minutes. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 1 week.

Steps:

• 1. OVEN:Preheat oven to 350°F.
• 2. BATTER:In a large mixer bowl add the butter and both the regular and brown sugars.
• 3. BEATING:Beat the butter and sugars together on med/hight speed, until light and creamy, about 3 mins.
• 4. Scarp the sides of the bowl before adding the eggs... making sure there is no remaining sugar on the bottom of bowl.
• 5. Add eggs, one at a time.. .beating well after each addition.
• 6. Add the peanut butter, beating on medium to high speed for 30 seconds, or until well incorporated.
• 7. In a large bowl, sift the flour, baking soda and salt together.
• 8. Slowly, add the flour mixture a little at a time to the creamed mixture.
• 9. Gently blend ingredients only to combine. Do not over mix or cookies will be tough.
• 10. SHAPING THE DOUGH:For cookies, spoon dough by the tablespoon; roll into balls. NOTE: Sometimes I roll cookie dough into sugar before placing on cookie sheet.
• 11. Place cookie balls 2 inches apart on parchment-lined cookie sheets.
• 12. Using a fork, press balls in a crisscross pattern, flattening each cookie to a 1/2-inch thickness.
• 13. AND YES... Sometimes, I tend to get side tracked, and end up putting the peanut butter cookies in the oven BEFORE flattening with a fork!
• 14. BAKING: Place cookies in the preheat oven and bake the cookies until lightly golden, 15-17 minutes... Time varies on oven actual temp.
• 15. Remove the peanut butter cookies the oven. Transferthe peanut butter cookies to a wire rack. Cool cookies completely.
• 16. STORING COOKIES:After cookies have completely cooled, wrap tightly in plastic wrap and place in airtight container or freezer-weight resealable plastic bag. Place in freezer. Cookies can be frozen for up to 1 month. Bring cookies to room temperature before serving. Yields: 6 Dozen 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.

Steps:

• In a small bowl, cream the shortening, peanut butter and sugars. Beat in egg. Combine the flour, baking soda and salt; add to creamed mixture and mix well. , Roll into 1-1/2-in. balls. Place 3 in. apart on an ungreased baking sheet. Flatten with a fork. Bake at 375° for 10-15 minutes or until lightly browned. Remove to a wire rack.

Steps:

• In a bowl, cream shortening and sugar. Beat in eggs and vanilla until light and fluffy. Combine flour, baking soda and salt; gradually add to the creamed mixture. Fold in peanuts. Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until browned and almost set (centers will be soft). Remove to a wire rack to cool.