THE WORLD'S BEST PEANUT BUTTER COOKIES
The name of the recipe says it all. While it is my description of these cookies, it is also the actual name of the recipe that was printed in a small booklet of recipes that came out of a bag of Gold Medal Flour at least 40 years ago. Tried and true, this is the only peanut butter cookie recipe my mother ever made, and it is the only recipe I will use. Prepared as described below, the cookies are soft, yet crispy.
Provided by EQJunkie
Categories Dessert
Time 1h
Yield 36 cookies
Number Of Ingredients 8
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!
Nutrition Facts : Calories 89.8, Fat 4.6, SaturatedFat 2, Cholesterol 12.7, Sodium 114.9, Carbohydrate 11, Fiber 0.4, Sugar 6.1, Protein 1.7
THE BEST PEANUT BUTTER COOKIES IN THE WORLD!
I got this recipe from a wife of a co-worker. The recipe is called "Peanut Butter Cookies" but they are honestly the best peanut butter cookies that I have ever tasted in my life. I have not made these myself before because my boyfriend isn't crazy about peanut butter cookies so I do not know how much the recipe will make so I am going to give it my best estimated guess. For all of you peanut butter cookie lovers, I really hope that you enjoy this recipe as much as I did.
Provided by Gingerbear
Categories Dessert
Time 30m
Yield 24-36 cookies
Number Of Ingredients 10
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.
THE BEST PEANUT BUTTER COOKIES
We wanted a super peanut buttery treat but found that store-bought peanut butter made the cookies a bit gummy when we used more than 1 cup. So we ground roasted peanuts ourselves and added that to the batter for an additional boost of flavor. Honey and melted butter add richness and create a soft and chewy cookie with an irresistible crackled exterior. We topped the dough balls with raw sugar for extra crunch and a hit of sweetness that balances the salt of the peanuts.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 24 cookies
Number Of Ingredients 12
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.
PEANUT BUTTER COOKIES
Steps:
- Line 3 rimmed sheet trays with parchment paper.
- Add the peanut butter, butter and shortening to the bowl of a standing mixer fitted with a paddle attachment, and beat together. Add the brown sugar, and cream until light and fluffy, about 6 minutes. Add the eggs, one at a time, beating well in between each addition. Beat in the vanilla and combine until mixed.
- Whisk the flour, baking soda and 3/4 teaspoon salt together in a medium bowl. Add the flour in 3 additions to the peanut butter mixture, beating until just combined. Stir in the peanut butter chips.
- Use a 1/2-cup ice cream scoop and scoop the cookie batter onto one of the prepared sheet trays. Gently press down the tops of the cookies with a fork making a criss-cross. Sprinkle each cookie with a small pinch of salt and sugar. Place in the refrigerator to firm up, at least 30 minutes.
- Preheat the oven to 375 degrees F.
- Place 6 firmed cookies on each prepared sheet tray, leaving at least 4 inches of space between the cookies. Bake in batches until golden, 18 minutes, rotating the pans halfway through baking.
BEST EVER PEANUT BUTTER COOKIES
These are the best peanut butter cookies I have ever eaten. They are soft and chewy. They are great when you add the nuts and chocolate chips. Whenever I take these cookies to a potluck or family get together, people always request that I bring these cookies. I got this recipe out a cook book a number of years ago. I have changed the recipe slightly from the original.
Provided by Rita1
Categories Dessert
Time 23m
Yield 25-30 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- In large bowl, beat sweetened condensed milk and peanut butter until smooth.
- Add biscuit mix and vanilla; mix well.
- Shape into 1-inch balls.
- Roll in sugar.
- Place 2 inches apart on ungreased cookie sheets.
- Flatten with fork.
- Bake 8 to 10 minutes or until golden brown.
- Cool.
- Store tightly covered at room temperature or freeze for future use.
- For chocolate peanut butter cookies, add 1/4 cup cocoa and a dusting of cinnamon to the batter.
Nutrition Facts : Calories 138.1, Fat 6.8, SaturatedFat 2, Cholesterol 5.6, Sodium 178.2, Carbohydrate 16.2, Fiber 0.7, Sugar 10.5, Protein 4
BEST PEANUT BUTTER COOKIES EVER
This is an amazing no-flour peanut butter cookie. It is so easy, even kids like to make it.
Provided by BAKINGNUTS
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 45m
Yield 36
Number Of Ingredients 6
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.
Nutrition Facts : Calories 131.6 calories, Carbohydrate 13.9 g, Cholesterol 10.3 mg, Fat 7.5 g, Fiber 0.9 g, Protein 3.9 g, SaturatedFat 1.6 g, Sodium 139.6 mg, Sugar 12.5 g
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