Does anyone have a recipe for Peanutbutter cookies?!
Answers: I can't seem to find one ANYWHERE! Anyone who gives me a link is getting a bad review (thumbs down) and will definately NOT get best answer.
There are many different ways of making them, some claim to be better than some. Here are a couple to choose from.
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Peanut Butter Cookies
* 1 cup sugar (you can cut this down to 3/4 cup, if you prefer)
* 1 large egg
* 1 cup peanut butter (crunchy or smooth)
Combine sugar and egg in mixing bowl, stirring till smooth. Add peanut butter and mix in thoroughly.
Roll into walnut-sized balls.
Place the balls on ungreased cookie sheets at least 2" apart.
Flatten with the tines of a fork.
Turn 90 degrees and use fork again to create cross hatches.
Bake 10 minutes at 375F (or till done). Let cool in pan for 1 minute before removing to cooling rack.
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Easy Peanut Butter Cookies
1 c Peanut butter
1 c Sugar
1 ea Egg
Mix together the peanut butter, sugar and egg and drop by teaspoonful onto ungreased cookie sheet.
Press cookies out so that they are not completely flat, but still slightly ball shaped.
Bake at 350 for about 8 to 10 minutes minutes. Immediately press with a fork.
Let cool on sheet a few minutes before removing.
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1-2-3 Peanut Butter Cookies
Made easier with Bisquick - make these peanut butter cookies with the kids!
* 1 cup peanut butter
* 1 cup sugar (granulated or packed light brown sugar)
* 1/4 cup shortening
* 1/2 cup boiling water
* 2 cups Bisquick
Blend peanut butter, sugar, shortening, and water with an electric hand-held mixer until smooth. Stir in Bisquick. Drop small teaspoonfuls onto lightly greased baking sheets. Press with a fork which has been dipped in a little dry Bisquick or flour. Bake for 8 to 10 minutes at 400°.
Makes about 6 dozen peanut butter cookies.
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Peanut Butter Cookies
Ingredients
1 1/4 cups sifted flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup softened butter
1/2 cup chunky peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
sugar for rolling
Directions
Preheat oven to 350 degrees.
In small bowl sift flour with baking soda,baking powder, and salt. Set aside.
In a large bowl beat butter and peanut butter. Add sugars gradually, beating until light and fluffy. Beat in egg. Add dry ingredients and beat on low until well combined. Cover cookie dough and refrigerate until chilled.
With a teaspoon shape the dough into balls and roll in sugar. Place on cookie sheet. With fork press down crisscross on each cookie. Bake for 10 minutes until golden brown. Cool on rake.
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Soft and Chewy Peanut Butter Cookies
* 2 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 1/4 cups packed brown sugar
* 1 1/4 cups white sugar
* 1 cup butter, softened
* 3 eggs
* 1 cup creamy peanut butter
* 2 teaspoons vanilla extract
Preheat oven to 300 degrees F (150 degrees C).
In a medium bowl, combine flour, soda, and salt. Mix well with a wire whisk set aside.
In a large bowl, blend sugars, using an electric mixer set at medium speed. Add butter, and mix to form a grainy paste, scraping the sides of the bowl. Add eggs, peanut butter and vanilla and mix at medium speed until light and fluffy.
Add the flour mixture and mix at low speed until just mixed.
Drop by rounded spoonfuls onto an ungreased cookie sheet. With a wet fork gently press cookies in a crisscrossed pattern. Bake for 18-22 minutes or until slightly brown along edges.
Hope you enjoy one of them or more!
I found you a good link.
8 tbsp plain flour
2 tbsp caster sugar
2 tbsp crunchy peanut butter
1 free-range egg yolk
50g/1?oz butter, softened
icing sugar, for dusting
1. Preheat the oven to 180C/350F/Gas 4.
2. Place the flour, sugar, peanut butter, egg yolk and butter into a large bowl and mix together until combined to a smooth dough.
3. With lightly floured hands, break off evenly sized pieces of the dough and roll into walnut sized balls.
4. Place the dough balls onto a baking sheet lined with silicon paper or baking parchment and gently press each ball with the back of a fork to flatten slightly.
5. Place in the oven and bake for ten minutes, or until just turning golden-brown.
6. Transfer the cookies to a wire rack and allow to cool for ten minutes.
7. To serve, place on a serving plate and dust with icing sugar.
1 1/4 cups flour, sift or stir before measuring
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup shortening
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1/2 teaspoon vanilla
1 egg
Sift together flour, salt, and baking powder; set aside. Cream shortening, peanut butter, and sugars; beat in vanilla and egg. Stir in flour mixture, blending well. Shape mixture into 3/4-inch balls; place on greased baking sheets.
Flatten each cookie with the tines of a fork; dip fork in flour periodically to keep it from sticking to the peanut butter cookie dough.
Bake peanut butter cookies at 375° for about 10 to 12 minutes.
I made these today for a bake sale tomorrow. Didn't have peanuts, so I subbed mini chocolate chips instead. I would imagine you can leave them out all together:
The Whole Jar of Peanut Butter Cookies
INGREDIENTS
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 egg yolk
2 teaspoons vanilla extract
1 (18 ounce) jar peanut butter
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped peanuts
DIRECTIONS
In a large bowl, cream butter, white sugar, and brown sugar until smooth. Add the eggs, yolks, and vanilla; mix until fluffy. Stir in peanut butter. Sift together the flour, baking soda, and salt; stir into the peanut butter mixture. Finally, stir in the peanuts. Refrigerate the dough for at least 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
Roll dough into walnut sized balls. Place on the prepared cookie sheet and flatten slightly with a fork. Bake for 12 to 15 minutes in the preheated oven. 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. These cookies taste great when slightly undercooked.
1/2 cup shortening
1/2 cup margarine, softened
1 cup packed brown sugar
3/4 cup white sugar
1 cup peanut butter
2 eggs
1 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup quick-cooking oats
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined. Drop by teaspoonfuls onto ungreased cookie sheets.
Bake for 10 to 15 minutes in the preheated oven, or until just light brown. Don't over-bake. Cool and store in an airtight container.
I made these for Christmas, they are awesome !!
Peanut Butter Blossoms
Watch for smiles and plenty of hugs when you pass a tray of favorite chocolate and peanut butter cookies.
Prep Time:1 hr 25 min
Start to Finish:1 hr 25 min
Makes:7 dozen cookies
1/2 cup granulated sugar
1 cup packed brown sugar
1 cup creamy peanut butter
1 cup butter or margarine, softened
2 eggs
3 cups Gold Medal? all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
Additional granulated sugar (about 2 tablespoons)
About 7 dozen Hershey?’s Kisses? milk chocolates
1. Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and baking powder.
2. Shape dough into 1-inch balls; roll in additional granulated sugar. Place about 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until edges are light brown. Immediately press 1 chocolate candy in center of each cookie. Remove from cookie sheet to wire rack.
Rich Peanut Butter Cookies
Peanut butter chips are the secret flavor boost in these otherwise tradtional cookies.
Prep Time:40 min
Start to Finish:40 min
Makes:About 2 dozen cookies
1 cup packed brown sugar
1/2 cup peanut butter
1/2 cup butter or margarine, softened
1 egg
1 1/4 cups Gold Medal? all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup peanut butter chips
Granulated sugar
1. Heat oven to 375°F. In large bowl, beat brown sugar, peanut butter, butter and egg with electric mixer on medium speed until creamy, or mix with spoon. Stir in flour, baking soda, baking powder and salt. Stir in peanut butter chips.
2. Shape dough into 1 1/2-inch balls. Dip tops of balls into granulated sugar. Place balls, sugared sides up, about 3 inches apart on ungreased cookie sheet (do not flatten).
3. Bake cookies 9 to 10 minutes or until light brown. Cool 5 minutes; remove from cookie sheet to wire rack.
SAC
These are the best. You will put extra effort into them, but they are worth it.
From "The Best Recipe" by the editors of Cook's Illustrated Magazine:
2 1/2 c. All Purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 pound (2 sticks) SALTED butter (if using unsalted add another 1/2 tsp. salt)
1 cup brown sugar
1 cup granulated sugar
1 cup extra-crunchy peanut butter at room temp (Jif is good for this recipe)
2 large eggs
2 tsp. vanilla extract
1 cup roasted salted peanuts, ground in food processor to resemble bread crumbs, about 14 pulses
1. Adjust ovens rack to upper and lower middle positions and heat oven to 350 degrees. Line two large cookie sheets with parchment paper.
2. Whisk flour, baking soda, baking powder and salt together in medium bowl, set aside.
3. Either by hand or with electric mixer, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes with electric mixer, stopping to scrape down bowl as necessary. Beat in peanut butter until fully incorporated, then eggs, one at a time, then vanilla. Gentlly stir dry ingredients into peanut butter mixture. Add ground peanuts; stir gently until just incorporated.
4. Working with generous 2 T each time, roll dough into 2 inch balls. Place balls on parchment-lined cookie sheets, leaving 21/2" between each ball. Press each dough ball twice with dinner fork dipped in cold water to make crisscross design.
5. Bake, reversing position of cookie sheets halfway through baking time (from top to bottom racks and back to front), until cookies are puffed and slightly brown along edges but not on top, 10 to 12 minutes (cookies will not appear fully baked.)
Cool cookies on cookie sheet until set, about 4 minutes, then transfer to wire rack with wide spatula to cool completely.
If you want to add chips, add either peanut butter or semi-sweet chips with ground nuts in step 3.
ENJOY!