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 40m Yield 24 Number Of Ingredients 10 Steps:
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. 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). Bake cookies 9 to 10 minutes or until light brown. Cool 5 minutes; remove from cookie sheet to wire rack.
Time 38m Yield 10 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees. Line two 18 by 13-inch baking sheets with silicone baking liners or parchment paper. In a medium mixing bowl whisk together flour, baking soda, baking powder, and salt. Set aside. In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, granulated sugar, and brown sugar until combined. Mix in peanut butter then blend in egg and vanilla. With mixer set on low speed slowly add in flour mixture and mix just until combined. Scoop dough out and shape into balls (30 grams each or nearly 2 Tbsp) then place on baking sheets spacing them 2-inches apart. Using a long pronged fork flatten cookies slightly then turn fork going opposite direction and flatten just slightly again (it should create that criss cross pattern).
Time 50m Yield 24 cookies Number Of Ingredients 3 Steps:
Preheat the oven to 350 degrees F. Add the peanut butter, brown sugar and egg to a large bowl and mix with an electric mixer on high speed until smooth and creamy, 2 to 3 minutes. Roll pieces of dough into tablespoon-size balls and divide between two baking sheets. Flatten each ball with the tines of a fork to form a criss-cross pattern. Bake until the cookies are set and just turning golden brown around the edges, about 10 minutes. Let cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely, about 30 minutes.
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 38m Yield 4 dozen filled cookies, 10 serving(s) Number Of Ingredients 13 Steps:
Cream together shortening, peanut butter and sugars. Add vanilla. Add eggs, one at a time, beating well after each one. Mix together flour, baking soda and salt. Add dry ingredients to creamed mixture. Shape into 1 inch balls and place on ungreased baking sheets. Flatten slightly with a fork. Bake at 375 F for about 8 minutes until golden. When you take them out, they will be a bit soft but leave them on the sheet for a couple minutes and they will continue to cook. Remove from the sheet and cool on wire racks. Meanwhile, in a mixing bowl, beat filling ingredients until smooth. Spread on one half of cool cookies and top each with another cookie.
Time 25m Yield about 4 dozen. Number Of Ingredients 10 Steps:
In a bowl, cream butter and sugars. Add peanut butter, egg and vanilla; beat until smooth. Combine the flour, baking soda and baking powder; add to creamed mixture and mix well. For easier shaping, chill the dough for 1 hour. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten each ball by crisscrossing with the tines of a fork dipped in sugar. Bake at 375° for 10-12 minutes or until bottoms are lightly browned and cookies are set.
Yield 60 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper. Mix flour, baking powder and salt in a medium bowl. In a large bowl, beat butter, peanut butter, and vanilla with an electric mixer until well blended. Beat in both sugars. Scrape down the sides of the bowl. Stir in half of the dry ingredients into the mixture. Add eggs one at a time, blending well after each addition. Mix in remaining ingredients. Stir in peanut butter chips. For each cookie, roll 1 heaping tablespoon full of dough into 1 3/4 inch diameter ball. Arrange balls 2 1/2 inches apart on prepared baking sheets. Using the back of fork, flatten dough balls and form a crosshatch on tops. Bake cookies until dry on top, about 15 minutes. Cool cookies on baking sheets for 5 minutes. Using a spatula, transfer cookies to cooling racks to cool completely.
More about “rich peanut butter cookies recipes”
Time 8m Yield 36 Cookies Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees. Combine peanut butter, Crisco, brown sugar, milk and vanilla in large bowl. Beat at medium speed with mixer until well blended. Add egg and beat just until blended. In a separate bowl combine flour, salt and baking soda. Add to creamed mixture and mix well with mixer on low speed. Drop by heaping teaspoonsful 2" apart onto ungreased cookie sheet. Flatten slightly with fork tines. Bake 7-8 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet before removing. Store in airtight container. Makes 3 dozen.
