* 1/2 cup brown sugar
* 1/2 cup peanut butter
* 1/4 cup shortening
* 1/4 cup margarine softened
* 1 egg
* 1 1/4 cup flour
* 3/4 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
Instructions:
Mix sugars, peanut butter, shortening, margarine, and egg. Stir in remaining ingredients. Cover and refrigerate at least 3 hours.
Heat oven to 375. Shape dough into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork dipped in flour. Bake until light brown, 9 to 10 minutes. Sprinkle with granulated sugar mixed with food coloring. Cool 2 minutes then remove from cookie sheet.Does anybody have a good peanut butter cookie recipe?
CHEWY OATMEAL--PEANUT BUTTER COOKIES
1/2 c. butter, softened
2 tsp. vanilla
1 tsp. soda
1/2 c. peanut butter, at room temperature
2 eggs
2 tsp. molasses
2 1/2 c. quick oats
3/4 c. honey
Preheat oven to 325 degrees. Butter 2 baking sheets. In a large bowl, cream butter and peanut butter until well blended. Mix in honey, vanilla and molasses. Beat in eggs one at a time. Stir in baking soda and then oats. Drop by rounded teaspoonful onto prepared baking sheet 3 inches apart. Bake 12 minutes or until lightly browned. Cool cookies on baking sheets until easily removed, about 3 minutes. Complete cooling on wire racks. Makes about 3 1/2 dozen. Variations: raisins or nuts may be added.Does anybody have a good peanut butter cookie recipe?
Here's 2. I personally always make the one for the second link, for classic peanut butter cookies. Never had the other one, but you can read what people think who have made them. Just click on read reviews.
Classic Peanut Butter Cookies
INGREDIENTS
1 cup unsalted butter
1 cup crunchy peanut butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda
DIRECTIONS
Cream together butter, peanut butter and sugars. Beat in eggs.
In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.
Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown. Do not over-bake.
Hi !!!
This is one that I have made recently %26amp; it is great!
Chewy Peanut Butter Chocolate Chip Cookies
Original recipe yield:
2 dozen
PREP TIME 15 Min
COOK TIME 15 Min
READY IN 1 Hr
INGREDIENTS
1/2 cup butter, softened
1/2 cup peanut butter
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
2 tablespoons light corn syrup
2 tablespoons water
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped semisweet chocolate
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chunks. Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.
Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.
Servings Per Recipe: 24
-------BONUS RECIPE FOR YOU...
Peanut Butter %26amp; Jelly Thumbprint Cookies
Hidden beneath the jam is the peanut butter-a great surprise for the kids, and they love it!
30 cookies ( 35 min 15 min prep )
1 cup powdered sugar
1 cup butter, softened
1 teaspoon vanilla
1 large egg
2 cups all-purpose flour
1/2 teaspoon salt
1/3 cup peanut butter
1/3 cup strawberry jam
Preheat oven to 300°.
In a large bowl, mix sugar and butter.
Add vanilla and egg, mixing well.
Stir in flour and salt.
Drop by rounded teaspoonfuls onto ungreased cookie sheet.
Make indent in cookie with finger.
First put about 1/4 tsp peanut butter in cookie; top peanut butter with about 1/4 tsp strawberry jam, filling indentation.
Bake at 300° for 20-25 minutes or until edges are golden.
Remove immediately from cookie sheet and cool on wire rack.
Peanut Butter Cookies
1/2 c. butter ( no substitute)
1/2 c. brown sugar
1/2 c. white sugar
1 egg
1/2 c. peanut butter
1/2 tsp. salt Oven 350F
1/2 tsp. baking soda
1 c. flour
1/2 tsp. vanilla
Cream butter;add sugars gradually, beating until creamy. Mix in egg, peanut butter, salt and baking soda. Blend in flour slowly and mix well. Add vanilla and mix well. Roll into small balls(size of walnut). Place 2 inches apart on a parchment paper lined cookie sheet. Flour a fork and use it to press down balls of dough. Bake for 10 - 12 minutes.
You can substitute chunky peanut butter.
Peanut Butter Honey Cookies
Ingredients
(1 servings)
1/2 c Shortening
1/2 c Peanut butter
1/2 c Honey
1/2 c Brown sugar
1 Egg
1/2 ts Vanilla
2 1/2 c Flour
1 1/2 ts Baking soda
1/2 ts Salt
3/4 c Raisins (optional),*
Instructions
* washed and drained
Ice Box Cookies
Ice box cookies are a boon for the busy person because they can be prepared in advance and stored in the freezer until needed. Just slice and bake when desired, and you have a great home made cookie.
If you like, use whole wheat flour and add 1/2 cup ground peanuts to the dough.
In a large bowl, cream the shortening and peanut butter, blending well. Add the honey, mixing it in thoroughly. Gradually blend in sugar. Beat in egg and vanilla.
Sift together the flour with baking powder, baking soda and salt. Stir the dry ingredients into the creamed mixture. Stir in the raisins, if using. Shape in a roll. Wrap in waxed paper and chill thoroughly.
Preheat oven to 350°. Cut chilled dough into thin slices and bake on greased cookie sheets at 350° for 10-12 minutes.
Yield: 4-5 dozen.
The one I use is on the butter-flavored crisco container {guess what one of the ingredients is? ;-)} They're always a crowd favorite.
How about a WONDERFUL flourless version?
Ingredients
1 cup peanut butter
1 cup white sugar
1 egg
Method
Preheat oven to 350ยบ
Combine ingredients and drop by teaspoonfuls on cookie sheet. Bake for 8 minutes. Cool. Devour
This recipe is easy to double, even triple.
Everyone has given you good recipes for peanut butter cookies so I thought I would give you a tip to go along with the recipes. Instead of using a fork and making the criss-cross designes on the individual cookies use your criss-cross cooling rack. Once you have your cookies on the cookie sheet lay your cooling rack on the entire pan, press down gently and do all the cookies at one time..
Hope this helps..
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