Time 22m Yield 24-36 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 375º. Mix first six ingredients. Add the rest of the ingredients. Mix well. Roll into balls and press down with a fork dipped in sugar or flour. Bake for 10-12 minutes on ungreased cookie sheet (I usually grease my cookie sheet anyway). Ovens vary so your baking time may be less. Just keep an eye on them.
Time 2h35m Yield 30 Number Of Ingredients 10 Steps:
Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm. Heat oven to 375°F. 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. Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.
Time 1h25m Yield 24 Number Of Ingredients 9 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.
Time 15m Yield 5 dozen Number Of Ingredients 7 Steps:
Preheat the oven to 375 degrees. Butter cookie sheets and set aside. With an electric mixer beat the butter until soft. Add the sugars and beat until creamy. Add the egg, peanut butter, salt, baking soda and vanilla. With a rubber spatula fold the flour into the egg mixture but do not overmix. Roll the dough into small balls and place them on prepared cookie sheet. With a fork press the balls into flat cookies and bake for 15 to 17 minutes or until crisp and golden. For added touch melt some bittersweet chocolate in a double boiler remove and cool down a bit. When still pliable dip one edge of cookies into chocolate.
Time 45m Yield 2 dozen cookies Number Of Ingredients 8 Steps:
Preheat oven to 375 degrees. Grease a baking sheet. In a large bowl, cream together sugar and butter. Beat in egg to mixture. Mix in peanut butter and vanilla until smooth and creamy. Stir in salt, baking soda and flour until well combined. Roll dough into 1 inch balls and then roll in sugar. Place on baking sheet and flatten with fork. Bake for 12-15 minutes.
Time 1h Yield 12 loaded peanut butter cookies Number Of Ingredients 12 Steps:
Preheat the oven to 350˚ F. Spread the oats on a large baking sheet and bake until lightly toasted, 10 to 12 minutes. Let cool. Line 2 separate baking sheets with parchment paper. Combine the peanut butter and butter in a large bowl and beat with a mixer on medium speed. Add the brown sugar, granulated sugar, salt, baking powder and baking soda and beat until smooth, 1 to 2 minutes. Beat in the eggs, then with a rubber spatula, stir in the toasted oats, chocolate chips, coconut and peanut butter cups. Scoop 12 mounds of dough (about 1/3 cup each), packing the dough together, and arrange about 2 inches apart on the baking sheets. Lightly flatten with your fingers. Bake, switching the pans halfway through, until the edges of the cookies are set but still soft, 20 to 24 minutes. If any cookies are misshapen, use a spatula to press the edges back into a round shape. Let the cookies cool 10 minutes on the pans, then transfer to a rack to cool completely (the cookies will hold together best when fully cooled).
Time 25m Yield 3 dozen. Number Of Ingredients 8 Steps:
Preheat oven to 375°. In a large bowl, cream shortening, peanut butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture and mix well. , Roll into 1-1/2-in. balls. Place 3 in. apart on ungreased baking sheets. Flatten with a fork or meat mallet if desired. Bake 10-15 minutes. Remove to wire racks to cool.
Time 45m Yield Makes 48 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees. In a medium bowl, whisk together flour and baking powder; set aside. In a large bowl, beat peanut butter, sugar, and butter until smooth. Beat in egg. Gradually add flour mixture, beating to combine. Pinch off dough by the tablespoon; roll into balls. Place 2 inches apart on parchment-lined baking sheets. Using a fork, press balls in a crisscross pattern, flattening to a 1/2-inch thickness. Bake cookies, rotating halfway through, until lightly golden, 18 to 22 minutes. Cool cookies on a wire rack.
Time 35m Yield 4 dozen cookies Number Of Ingredients 11 Steps:
Adjust oven rack to low center position. Heat oven to 350 degrees. In a medium bowl, sift flour, baking soda, baking powder and salt. Set aside. Place peanuts in a food processor and pulse until the texture of bread crumbs. Set aside. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars and beat until fluffy, about 3 minutes, scraping sides as necessary. Then beat in crunchy peanut butter until fully incorporated, followed by eggs and vanilla. Gently stir dry ingredients into peanut butter mixture. Fold in ground peanuts just until incorporated. Line a baking sheet with parchment paper. Drop dough onto sheet in spoonfuls a little bigger than a golf ball, about two inches apart. Dip a fork in cold water and then press the back into dough, repeating to make a crisscross. Bake until cookies are puffed and slightly brown along edges, but not top, 11 to 12 minutes. They will not look completely baked. Cool cookies on cookie sheet until set, about 3 minutes. Transfer to wire rack to cool completely. Repeat with remaining dough.
Time 22m Yield 24 Number Of Ingredients 3 Steps:
Preheat oven to 350 degrees F (175 degrees C). Mix peanut butter, sugar, and egg together in a bowl using an electric mixer until smooth and creamy. Roll mixture into small balls and arrange on a baking sheet; flatten each with a fork, making a criss-cross pattern. Bake in the preheated oven for 10 minutes. Cool cookies on the baking sheet for 2 minutes before moving to a plate.
Time 30m Yield 24 Number Of Ingredients 3 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.
Time 27m Yield Makes 16 Number Of Ingredients 4 Steps:
Heat oven to 180C/160C fan/gas 4 and line 2 large baking trays with baking parchment. Measure the peanut butter and sugar into a bowl. Add ¼ tsp fine table salt and mix well with a wooden spoon. Add the egg and mix again until the mixture forms a dough. Break off cherry tomato sized chunks of dough and place, well spaced apart, on the trays. Press the cookies down with the back of a fork to squash them a little. The cookies can now be frozen for 2 months, cook from frozen adding an extra min or 2 to the cooking time. Bake for 12 mins, until golden around the edges and paler in the centre. Cool on the trays for 10 mins, then transfer to a wire rack and cool completely. Store in a cookie jar for up to 3 days.
Time 30m Yield about 2 dozen. Number Of Ingredients 4 Steps:
In a large bowl, cream peanut butter and sugar until light and fluffy, about 4 minutes. Beat in egg and vanilla. , Shape level tablespoonfuls into balls. Place 2 in. apart on ungreased baking sheets; flatten with a fork. Bake at 350° for 16-18 minutes or until set. Cool for 5 minutes; remove to wire racks.
Time 17m Yield 4 dozen, 30 serving(s) Number Of Ingredients 9 Steps:
Cream butter, peanut butter and both sugars together. Add eggs, one at a time, beating well. Add baking soda, powder and vanilla. Stir in flour. Roll into balls, roll in sugar. Flatten cookies, using a fork, in a criss-cross pattern. Bake on ungreased cookie sheet at 350 degrees for 6-7 minutes or adjust to suit your oven and size of cookies!
Time 30m Yield 24-36 cookies Number Of Ingredients 10 Steps:
In larger bowl, beat butter, brown sugar, and peanut butter until well blended. Add egg and vanilla, beat well. Stir together flour, baking powder, baking soda, and salt. Gradually add to peanut butter mixture, beat until well blended. Heat oven to 350 F. Shape dough into 1-1/4 inch balls, roll balls in granulated sugar. Place on ungreased cookie sheet. With the tines of a fork, flatten ball. Flatten again in opposite direction, forming crisscross marks. Bake 9 to 10 minutes until light brown and cookie is set. Cool slightly, Remove from cookie sheet to wire rack. Cool completely. Tips: Only use real butter and Jiff Peanut Butter. Don’t overcook. Use Air cookie sheets for baking.
Yield Makes 2 dozen Number Of Ingredients 9 Steps:
Heat oven to 350 degrees. Line several baking sheets with parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, peanut butter, and both sugars together until light and fluffy. Add egg and vanilla, and mix on medium speed until well combined. In a medium mixing bowl, sift flour and baking soda together. Add to the butter mixture, and beat just to combine. Scoop out 2 tablespoons of dough, shape into a ball, and place on one of the prepared baking sheets. Repeat with remaining dough, placing scoops 3 inches apart. Dip the tines of a fork in warm water; press the dough balls lightly with the back of the fork to flatten them slightly (dip the fork back in the water for each dough ball, to prevent sticking). Sprinkle with a few peanuts, if desired. Transfer to the oven, and bake until golden brown, 18 to 20 minutes, rotating the baking sheets between the oven shelves halfway through baking. Transfer baking sheets to a wire rack to cool. Store in an airtight container at room temperature up to 1 week.
Time 40m Yield Makes Cookies Number Of Ingredients 0 Steps:
Preparation method 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. Transfer to a plate and dust with icing sugar
Time 23m Yield 50 cookies Number Of Ingredients 9 Steps:
Preheat oven to 375°F; have ungreased shiny cookie sheets ready. In a large mixing bowl, with electric mixer, cream together the butter and sugars; next, beat in egg, peanut butter and vanilla. In a smaller bowl, sift together salt, baking soda and flour (I do this through a sieve, not with a sifter). With a wooden spoon, stir flour mixture into peanut butter mixture until a dough is formed. If desired, you could stir in about 1/2 cup (or more) of chocolate chips now; I usually don’t (even though I’m a chocoholic) as I often just want a pure peanut butter cookie with nothing else in it, not even peanut bits. Stash dough in fridge while you clean up the dishes; this step isn’t absolutely necessary but the fridge slightly firms up the dough, making it easier to work with. Drop by heaping teaspoons onto cookie sheets and press down, criss-cross style, with a fork– the classic peanut butter cookie look. If fork sticks to cookies too much as you press down, lightly flour the fork. Bake in preheated oven for 7 to 9 minutes, or until edges are slightly darkened (I like to cook these at 7-1/2 minutes). Do not worry if they don’t look done; cookies firm up as they cool and if you want chewier cookies it is very important not to overbake them. Add an extra minute if you like crispier cookies. Remove cookies from sheets after letting them rest on sheets for one minute, then let cooked cookies cool on racks. Store cookies in a tin or in cookie jar (airtight containers are best). I use a one-inch scoop to make the cookies; the approximate yield I get is 4-1/2 dozen cookies.
Yield 6 Number Of Ingredients 3 Steps:
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Combine the peanut butter, white sugar and egg. Mix until smooth. Drop spoonfuls of dough onto the prepared baking sheet. Bake at 350 degrees F (175 degrees C) for 6 to 8 minutes. Do not overbake! These cookies are best when they are still soft and just barely brown on the bottoms.
Yield Makes about 4 dozen Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees. Whisk flour, baking soda, and salt in a medium bowl. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, 2 to 3 minutes. Mix in eggs, then peanut butter. Reduce speed to low. Add flour mixture in 3 batches, mixing until just combined after each addition. Cover with plastic wrap, and refrigerate 30 minutes. Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 1 1/2 inches apart. Press cookies with fork tines to flatten and create a cross-hatch pattern. Bake until golden brown, 14 to 16 minutes. Let cool on sheets 5 minutes. Transfer cookies to wire racks to cool completely.
