How do I make peanut butter cookies?!
How do I make peanut butter cookies?
Please share your recipes with me. Thank you in advance.
Answers:
Crunchy Peanut Butter Cookies
Although extra-crunchy peanut butter makes the peanuttiest cookies, crunchy peanut butter also works. To finely grind the peanuts, pulse them in a food processor.
2 1/2 cups all-purpose flour
1 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
16 Tbs (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
1 cup granulated sugar
1 cup extra-crunchy peanut butter
2 tsp vanilla extract
2 lg eggs
1 cup dry-roasted salted peanuts, ground fine (see note above)
1 Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 350 degrees. Whisk the flour, salt, baking soda, and baking powder together in a large bowl and set aside.
2 Beat the butter and sugars together in a large bowl using an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the peanut butter until fully incorporated, about 30 seconds. Beat in the vanilla, then the eggs, one at a time, until combined, about 30 seconds, scraping down the bowl and beaters as needed.
3 Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Mix in the ground peanuts until incorporated.
4 Working with 3 tablespoons of dough at a time, roll the dough into balls and lay on two parchment-lined baking sheets, spaced about 2 inches apart. Following the photo on page 597, make a Crosshatch design on the cookies using a fork. Bake until the edges are golden and the centers have puffed and are beginning to deflate, 10 to 12 minutes, rotating and switching the baking sheets halfway through baking.
5 Let the cookies cool on the baking sheets for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.
Yield: 2 dozen cookies
Preparation time: 5 minutes
Ready in: 35 minutes
Classic Peanut Butter Cookies
1 cup unsalted butter
1 cup smooth peanut butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp baking soda
1 Cream together butter, peanut butter and sugars. Beat in eggs.
2 In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.
3 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.
Servings: 24
Yield: 4 dozen
I also have dipped my finished pb cookies in chocolate. Yum!
Source(s):
Culinary school
go to foodnetwork.com they have alot of recipes. both easy and complicated
www.recipezaar.com has tons of peanut butter cookie recipes for free.
World's Easiest Peanut Butter cookies:
1 c peanut butter
1 c sugar
1 egg
(NO flour!!)
Mix together,I add a tad of vanilla and a pinch of salt.
Roll into balls,then with a fork make a criss cross pattern,going one way with the fork across then the other to flatten. Bake at 350 until golden brown,they are awesome.
Peanut Butter 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.
(Total time will vary; cook or bake time is per batch.)
Nutrition Information:
1 Serving: Calories 110 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 1 g); Cholesterol 5 mg; Sodium 100 mg; Total Carbohydrate 12 g (Dietary Fiber 0g); Protein 2 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 0%; Iron 2 % Exchanges: 1 Starch; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
There's usually a recipe on the jar.
RADITS' SUPER FAST
PEANUT BUTTER COOKIES
Wonderfully easy, delicious, and turn out great! One the kids can do with appropriate supervision.
1 egg
1 c peanutbutter
1 cup sugar
Preheat oven to 425F. Mix all ingredients together. Drop on greased cookie sheet by spoonfuls. Bake for 10-15 mins and have fun!
Irresistable Peanut Butter Cookies
3/4 c peanut butter
1/2 c Shortening
1 1/4 c Packed brown sugar
3 tb Milk
1 tb Vanilla
1 Egg
1 3/4 c Flour
3/4 ts Salt
3/4 ts Baking soda
Heat oven to 375 deg f. Combine peanut butter, shortening, sugar, milk and vanilla in a mixing bowl. Beat until creamy. Add egg, beat until just blended. Combine flour, salt and baking soda in a bowl. Add to creamed mixture. Mix just until blended. Drop by teaspoonfuls onto ungreased baking sheets. Bake for 7 to 8 minutes or until firm. Cool two minutes on baking sheet, then remove to wire rack and cool completely. Note:be different, add 6 oz. chocolate chips or M & M's Cool completely.
I got this one from www.foodtv.com
3/4 cup sugar
3/4 cup light brown sugar
6 ounces (1 1/2 sticks) unsalted butter, softened
3/4 cup peanut butter
2 eggs
1 3/4 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup chocolate chips
Preheat the oven to 350 degrees F.
In a mixer with a paddle attachment, combine the sugars, butter and peanut butter. Beat until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating after each addition. Sift together the flour, the baking soda and the salt and add to the dough. Dough should be stiff enough to shape with your hands. Make 1-inch balls and place on a lightly greased cookie sheet. Gently press thumb into the balls to flatten the cookies slightly and make an indentation in the center of the cookie. Press 3 or 4 chocolate chips into the indentation.
Bake for 15 to 20 minutes, or until lightly golden brown. Remove cookies from the oven and transfer to wire racks to cool.
dont like go to foodtv.com ok
Peanut Butter Cookies preheat oven to 375
1/2 c crisco
1/2 c margarine (70% oil or greater)
1 c brown sugar
1 c white sugar
1 c peanut butter
Cream together until light and fluffy
Add
2 eggs
Mix well
Add
3 c flour
2 t soda
1/2 t salt
Add the dry ingrediants in thirds. If you are using a hand mixer the last addition will have to be mixed by hand. The dough will be stiff.
A cookie that is 3 inches across starts as a golf ball size piece of dough. Only about 9 of these can fit on a cookie sheet. They cook about 12 - 14 minutes
A cookie that is 1 1/2 inches across is a rounded teaspoon full of dough. They cook 8 - 10 minutes
When you have your dough on the sheet, flatten with your palm and then make the criss cross marks with a fork.
If you want those cookies that have the chocolate centers, flatten slightly and bake. Immediately when they come out of the oven add the chocolate *kiss* or *star*. I use 2 stars at a time and let the cookies sit for 5 minutes and then swirl the chocolate in a pretty pattern with the back of a spoon. Don't lick the spoon until you are finished. Sit the whole sheet in the refridgerator until the chocolate hardens back up.
If you have any questions feel free to email me. Good luck !!!
Best Peanut Butter Cookies Ever
2 cups peanut butter
2 cups white sugar
2 eggs
2 teaspoons baking soda
1 pinch salt
1 teaspoon vanilla extract
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.
AND
Best Ever Peanut Butter Cookies
1 (14 ounce) can sweetened condensed milk (not evaporated)
3 tablespoons water
3/4 cup peanut butter, creamy or chunky
2 cups baking mix
1 teaspoon vanilla
1/2 cup chocolate chips (optional)
1/2 cup walnuts (optional)
Preheat oven to 375 degrees.
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.
Enjoy! ~-~