HOW TO MAKE PEANUT BUTTER COOKIES

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KRAFT Old-Fashioned Peanut Butter Cookies


KRAFT Old-Fashioned Peanut Butter Cookies

Ingredients

  • 2-1/2 cups flour
  • 1 tsp. Magic Baking Powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup butter, softened
  • 1 cup Kraft Extra Creamy Peanut Butter
  • 1 cup each granulated sugar and packed brown sugar
  • 2 eggs
  • 1 tsp. vanilla
Method
Heat oven to 350°F.
Mix flour, baking powder, baking soda and salt; set aside. Beat butter, peanut butter and sugars in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, beating well after each addition.
Drop tablespoonfuls of dough, 2 inches apart, onto baking sheets sprayed with cooking spray. Flatten each, in criss-cross pattern, with tines of fork.
Bake 8 to 10 min. or until golden brown. Cool on baking sheets 5 min.; transfer to wire racks. Cool completely. Enjoy it !


Three Ingredient Peanut Butter Cookies


Three Ingredient Peanut Butter Cookies

Ingredients
  • 1 cup peanut butter 
  • 1 cup white sugar 
  • 1 egg
Directions
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. Enjoy !


PEANUT BUTTER CHOCOLATE CHUNK COOKIES

PEANUT BUTTER CHOCOLATE CHUNK COOKIES
 PEANUT BUTTER COOKIES INGREDIENTS
  • Reynolds® Parchment Paper
  • 1 3/4 cup flour
  • 3/4 teaspoon each salt and baking soda
  • 3/4 cup creamy peanut butter
  • 1/2 cup butter flavor shortening
  • 1 1/4 cup packed light brown sugar
  • 3 tablespoons milk
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 bag (11.5 oz.) semi-sweet chocolate chunks
  • 1/3 cup each chopped peanuts and quick cooking oats
PEANUT BUTTER COOKIES INSTRUCTIONS
Preheat oven to 375°F. Line 2 cookie sheets with Reynolds Parchment Paper; set aside. On another sheet of parchment paper, combine flour, salt and baking soda; set aside.

Beat peanut butter, shortening and brown sugar in a large bowl on medium speed of an electric mixer until well blended. Beat in milk, vanilla and egg just until blended.

Add flour mixture gradually to creamed mixture; beat at low speed until blended. Stir in chocolate chunks, peanuts and oats. Drop by heaping tablespoons onto parchment-lined cookie sheets. Flatten each cookie slightly with the back of a spoon.

Bake 9 to 11 minutes or until cookies are set and edges start to brown. Slide parchment with cookies onto a wire rack to cool.Makes 36 cookies. Enjoy the peanut butter cookies !


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M&M'S® PEANUT BUTTER COOKIES

M&M'S® PEANUT BUTTER COOKIES
INGREDIENTS
  • 2 sticks butter
  • 1 cup brown sugar, firmly packed
  • 1 cup white sugar
  • 1 cup peanut butter
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 tablespoon DeKuyper's butter schnapps
  • 2 1/2 cups flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup ground almonds
  • 1 bag M&M'S® milk chocolate candies
PEANUT BUTTER COOKIES INSTRUCTIONS
Preheat oven to 350°F.

In a medium bowl, whisk together flour, baking soda, baking powder and salt until well combined.

Beat butter until light and fluffy, gradually adding white sugar. Beat in brown sugar in batches until incorporated. Beat in eggs, then mix in peanut butter. Add vanilla and butter schnapps (if using - if not using schnapps, vanilla may be doubled).

On low speed, stir in dry ingredients, mixing only until dry ingredients are moistened. Stir in almonds last.

Line a baking sheet with parchment paper or silicone baking sheets.

Roll dough into balls and arrange on baking sheets 2 inches apart. Press down with the tines of a fork in a criss-cross pattern. Press M&M'S® into the top of the cookies.

Bake at 350°F 10-12 minutes or until cookies are lightly golden on edges; be careful not to over bake as these are best slightly under baked and you do not want to brown them.

Variation: May be made without the M&M'S®, if desired.

CHEWY PEANUT BUTTER COOKIES

CHEWY PEANUT BUTTER COOKIES
PEANUT BUTTER COOKIES INGREDIENTS
  • 1 c. softened margarine (2 sticks)
  • 1 c. peanut butter
  • 1 c. sugar
  • 1 c. brown sugar, packed
  • 2 eggs
  • 2 c. flour
  • 1 tsp. baking soda
  • 6 oz. chocolate or butterscotch chips (optional)
  • 1/2 tsp. vanilla
PEANUT BUTTER COOKIES INSTRUCTIONS
Combine margarine, peanut butter, sugars and eggs. Stir in baking soda and flour and remaining ingredients. Mix well and drop by the teaspoonful onto a cookie sheet, leaving 1-inch space between cookies.
Bake in a preheated 325°F oven for 10 minutes or just until set (depends upon size of cookies).
Remove to wire rack to cool. Store in refrigerator for best taste.
Makes about 50 cookies.

CHOCOLATE PEANUT BUTTER COOKIES

CHOCOLATE PEANUT BUTTER COOKIES
INGREDIENTS
  • 1 chocolate cake mix
  • 1/3 c. brown sugar
  • 1 1/3 c. chunky or plain peanut butter
  • 1/2 c. oil
  • 1/4 c. water
  • 1 egg
PEANUT BUTTER COOKIES INSTRUCTIONS
Preheat oven to 375°F.

Combine all ingredients and mix well. Shape dough into 1" balls. Place 2" apart on an ungreased cookie sheet. Bake for 10-12 min. until light brown. Cool on cookie sheet for about 1 minute, then move to racks to finish cooling.

Makes about 4-5 dozen.

AMAZING PEANUT BUTTER COOKIES

AMAZING PEANUT BUTTER COOKIES
INGREDIENTS
  • 1 cup peanut butter
  • 1 cup brown sugar
  • 1 teaspoon cinnamon
  • 1 large egg

PEANUT BUTTER COOKIES INSTRUCTIONS
Mix all ingredients in a bowl. Place rounded tablespoonfuls onto greased cookie sheet (s).
Bake at 350°F for about 10 minutes or until a thin crust forms covering all of the cookie.