Who has a very good recipe for peanut butter cookies?!


Question: Who has a very good recipe for peanut butter cookies!?
Answers:
I still use the one from an old BH&G cookbook I received in 1964!. It's called "Peanut Butter Crisscrosses"!. I've tried several other recipes for them but that old one is my favorite cookies in the whole world!

Here's it is:
1 cup shortening
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 cup peanut butter
3 cups sifted all-purpose flour*
2 teaspoons baking soda
1/2 teaspoon salt

Thoroughly cream shortening, sugars, eggs and vanilla!. Stir in peanut butter!. Sift dry ingredients; stir into creamed mixture!.

Drop by rounded teaspoons on ungreased cookie sheet!. Press with back of floured fork to make crisscross!.

Bake in moderate oven (350) about 10 minutes!. Makes about 5 dozen cookies!.
*For richer cookies, use 2 cups flour instead of 3!.Www@FoodAQ@Com

Here's a tried & true recipie I use:

1 1/4 cups of sifted flour
1/2 teaspoon of salt
1 teaspoon of baking powder
1/2 cup of shortening
1/2 cup of creamy peanut butter
1/2 cup of granulated sugar
1/2 cup of light brown sugar, packed
1/2 teaspoon of 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, or flatten cookie ball with your thumb & after bakeing, insert a mini-reese's cup candy!.
Bake cookies at 375° for about 10 to 12 minutes!.Www@FoodAQ@Com

here's a 3 ingredient recipe!. good cookies to!.

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 rackWww@FoodAQ@Com

I love this one because you only need about 4 ingredients and it's absolutely delicious! This video shows you how and it's only 1 minute and a half long!

http://ca!.youtube!.com/watch!?v=3_-NNRZmFv!.!.!.

It's healthier too! Enjoy!Www@FoodAQ@Com

Peanut Butter Cookies
Packed with great peanut butter taste, these Betty's Best peanut butter cookies are sure to please!.

Prep Time:25 min
Start to Finish:2 hr 35 min
Makes:2 1/2 dozen cookies

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup shortening
1/4 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!. Mix sugars, peanut butter, shortening, butter and egg in large bowl!. Stir in remaining ingredients!. Cover and refrigerate about 2 hours or until firm!.

2!. Heat oven to 375oF!.

3!. Shape dough into 1 1/4-inch balls!. Place about 3 inches apart on ungreased cookie sheet!. Flatten in crisscross pattern with fork dipped into sugar!.

4!. Bake 9 to 10 minutes or until light golden brown!. Cool 5 minutes; remove from cookie sheet!. Cool on wire rack!.
**************************************!.!.!.

Peanut Butter Blossoms (Cookie Exchange Quantity)
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
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Mrs!. field's soft & chewy peanut butter cookies

2 c Flour
1/2 ts Baking soda
1/4 ts Salt
1 1/4 Cups!. dark brown sugar -firmly packed
1 1/4 c White sugar
1 c Salted butter softened
3 lg Eggs
1 c Creamy peanut butter
2 ts Pure vanilla extract

Instructions:

From: Mrs!. Fields Cookie Cookbook Posted by: Donna Ransdell Preheat oven to 300 F!. In a medium bowl combine flour soda and salt!. Mix well with a wire whisk!. 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!. Don't overmix!. Drop by rounded tablespoons onto an ungreased cookie sheet 1 1/2" apart!. With a wet fork gently press a crisscross pattern on top of cookies!. Bake for 18-22 minutes til cookies are slightly brown along edges!. Transfer immediately to cool surface with a spatula!. (Mrs!. Fields uses her countertop rather than papertowels or racks!.)
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Peanut Butter Kiss Cookies
INGREDIENTS
1 cup white sugar
1 cup peanut butter
1 egg
18 milk chocolate candy kisses, unwrapped
DIRECTIONS
Preheat oven to 350 degrees F!.
Combine sugar, peanut butter, and egg!.
Shape into 1 inch balls and place on ungreased cookie sheet!. NOTE: If dough is too sticky, refrigerate 1/2 hour or until easy to handle!.
Bake for 10 minutes!. Remove cookies from oven!. Press a chocolate kiss into the center of each warm cookie!.


If you don't want to use kisses, you can always buy milk chocolate baking squares and chop them into chunks and put in the middle of the cookie!.
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Use this recipe, but when you go to form the cookies, don't flatten them but make a ball and put a Hershey's kiss in the center and form the cookie mix around it for the surprise in the middle
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
PREPARATION:
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 minutesWww@FoodAQ@Com

This is an awesome recipe!. In fact, I made these, my mother bit into one, and mumbled w/ her mouth full of cookie "My gosh, I think these are the best PNB cookies I have EVER eaten!" And they are! I'll include all the "chatter" from Cook's Illustrated as well!.!. makes for fun reading and explains a lot!.


Big, Super-Nutty Peanut Butter Cookies

The key to a peanutty cookie that is crisp on the edges and chewy in the center!? Chunky commercial peanut butter and an extra hit of roasted, salted peanuts!.

**The Problem: Recipes for peanut butter cookies tend to fall into one of two camps: sweet and chewy with a mild peanut flavor (which means lots of butter and sugar but not much egg), and sandy and crumbly with a strong peanut flavor (which means lots of peanut butter but not a lot of flour)!.
**The Goal: What we wanted, of course, was the best of both worlds--that is, crisp on the edges and chewy in the center, with lots of peanut flavor!.
**The Solution: Commercial peanut butters helped the cookie rises and achieve a crispier edge and a softer center!. also playing roles in our quest for the "perfect" peanut butter cookie were the amount and type of sugar (white sugar is necessary for crisp edges and chewy centers, dark brown sugar enriches the flavor of the nuts); flour (too little and the cookies are oily, too much and they are dry); and leavening (baking soda contributes to browning and peanut flavor, baking powder provides lift, so both are necessary)!. The final turning point, however, rested on peanuts and salt!. Adding some roasted, salted peanuts, ground in a food processor, and then adding still more salt (directly to the batter as well in the form of salted rather than unsalted butter) produced a strong roasted nut flavor without sacrificing anything in terms of texture!.

Bringing the butter, peanut butter, and eggs to room temperature makes it easier to blend the ingredients!. Be sure to grind the peanuts, since whole, and even chopped peanuts tend to slip out of the dough!. If using unsalted butter, increase salt to 1 teaspoon!.

2 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon table salt
1/2 pound butter (2 sticks), salted
1 cup packed dark brown sugar
1 cup granulated sugar
1 cup extra-crunchy peanut butter , preferably Jif
2 large eggs
2 teaspoons vanilla extract
1 cup roasted salted peanuts , ground in food processor to resemble bread crumbs, about 14 pulses (about 1 cup, packed)

1!. Adjust oven rack to low center position; heat oven to 350oF!. Sift flour, baking soda, baking powder, and salt in medium bowl!.

2!. In bowl of electric mixer or by hand, 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!. Gently stir dry ingredients into peanut butter mixture!. Add ground peanuts; stir gently until just incorporated!.

3!. Working with 2 tablespoons dough at a time (see illustration 1 below), roll into large balls, placing them 2 inches apart on a parchment-covered cookie sheet!.

Press each dough ball with back of dinner fork dipped in cold water to make crisscross design!. Bake until cookies are puffed and slightly brown along edges, but not top, 10 to 12 minutes (they will not look fully baked)!. Cool cookies on cookie sheet until set, about 4 minutes, then transfer to wire rack to cool completely!. Cookies will keep, refrigerated in an airtight container, up to 7 days!. Makes approximately 3 dozen cookies

Keep finished cookies refrigerated in airtight container!. To restore just-baked chewiness, wrap a cookie in a sheet of paper towel and microwave for approximately 25 seconds!. Cool before serving!.

--March 1998, Cooks IllustratedWww@FoodAQ@Com





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