The Whole Jar Of Peanut Butter Cookies 648 Recipes

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment or a silicone mat.
• With an electric mixer, beat together the peanut butter, brown sugar and egg until well combined. Stir in the chocolate chips with a wooden spoon.
• Lightly wet your hands and form the mixture into 12 balls. Place the balls about 1 inch apart on the baking sheet. Lightly wet the tines of a fork and press a criss-cross pattern into the top of each cookie. Lightly sprinkle them with flaky sea salt.
• Bake until just starting to brown, 12 to 15 minutes. Let sit for 5 minutes on the baking sheet, then remove to a rack to cool completely before eating.

Steps:

• Heat oven to 325 degrees F.
• Mix all ingredients with large spoon until well blended.
• Roll into 24 balls; place, 4 inches apart, on baking sheets. Flatten with fork.
• Bake 20 min. or until lightly browned. (Do not overbake.)
• Cool 5 min. on baking sheets; transfer to wire racks. Cool completely.

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:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together the peanut butter, butter, honey, brown sugar and egg until smooth. Combine the whole wheat flour and baking powder; stir into the batter until blended. Roll into small balls, and place on a greased cookie sheet. Flatten slightly using a fork.
• Bake for 13 to 15 minutes in the preheated oven, or until cookies are slightly toasted at the edges.

Steps:

• In a large bowl, cream butter, white sugar and brown sugar until smooth. Add the eggs, yolk and vanilla; mix until fluffy. Stir in peanut butter.
• Sift together the flour, baking soda and salt; stir into peanut butter mixture. Finally, stir in peanuts.
• Refrigerate the dough at least 2 hours.
• Preheat oven to 350°F Lightly grease a cookie sheet.
• Roll dough into walnut sized balls. Place on prepared cookie sheet and flatten slightly with a fork.
• Bake for 12-15 minutes. Cookies should look dry on top.
• Allow to cool for a few minutes on the cookie sheet before removing to cool completely on a rack.
• Also great if you slightly undercook them!

Steps:

• Heat oven to 350°.
• Sift together the flour, baking powder, baking soda and salt, set aside.
• Cream the butter, shortening, and both sugars in a large bowl with an electric mixer at medium speed until light and fluffy.
• Add eggs one at a time, beating well after each addition, then mix in the peanut butter.
• Add the flour mixture by the cupful and beat at low speed to mix well.
• Shape the dough into 1 inch balls and place on ungreased baking sheets (I line the sheets with parchment paper) about 2 inches apart.
• Press each cookie twice in each direction with a lightly floured fork to make a crosshatch design.
• Bake 10-12 minutes.
• ***Do not overbake--they will still be a bit pale, but if you overbake, they won't be chewy on the inside.
• ***Use a spatula to transfer to a rack to cool.