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.
Yield Yields about 30 cookies Number Of Ingredients 9 Steps:
Preheat the oven to 350°F. Butter a baking sheet. In a bowl, cream the butter and sugars with an electric mixer until the mixture is light. Add the vanilla extract and egg. Beat well. Add the flour, baking powder, and peanuts. Blend well. Drop rounded tablespoons of batter, 2 inches apart, onto the baking sheet. Bake for about 10 minutes, or until the cookies are light brown. Cool. Drizzle the melted chocolate over the cooled cookies. Store in a cool, dry place.
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 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.
Yield Makes about a dozen Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat together peanut butter, egg, sugar, baking soda, vanilla, if using, and salt until well combined. Using a 1 3/4-inch scoop, scoop dough onto prepared baking sheet, spacing 2 inches apart. Using the tines of a fork, gently press down on each scoop in a crosshatch pattern. Sprinkle with sugar and transfer baking sheet to oven. Bake until slightly puffed, 11 to 12 minutes. Cookies will still be soft. Let cool for 5 minutes. Carefully transfer cookies to a wire rack and let cool completely.
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 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.
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 25m Yield 4 dozen. Number Of Ingredients 8 Steps:
In a bowl, cream shortening and sugar. Beat in eggs and vanilla until light and fluffy. Combine flour, baking soda and salt; gradually add to the creamed mixture. Fold in peanuts. Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until browned and almost set (centers will be soft). Remove to a wire rack to cool.
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.
More about “peanut cookies recipes”
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
