PEANUT BUTTER COOKIES: peanut butter cookies

Showing posts with label peanut butter cookies. Show all posts

Peanut Butter Cookies Recipe 2

Presenting the ultimate Peanut Butter Cookie Recipe! These cookies are soft, chewy, and essentially embody the ideal flexible cookie texture (bonus: they can be prepared in just 30 minutes!). The cookie dough is infused with peanut butter, dark brown sugar (though light brown sugar can suffice in a pinch), and vanilla. You will appreciate this straightforward, one-bowl recipe!

My friend characterized these soft and chewy Peanut Butter Cookies as ‘the perfect texture!’ They are indeed soft and chewy (as the name suggests!), packed with peanut butter and incredibly easy to prepare; what could be more delightful!?

I appreciate that this peanut butter cookie recipe does not feature the traditional crosshatch design on top. Aesthetically, I find it unappealing.

Conventional peanut butter cookie recipes require the fork-pressed marks on top to flatten the dense dough — but that is unnecessary here! There is nothing dense about this cookie.

I desired a truly beautiful, crinkle-top peanut butter cookie that is delicious, and here it is!

I made these today – an excellent cookie recipe. The batter is nice and retains its shape during baking. Rolling the dough in sugar provides a subtle crunch. This recipe is definitely a keeper!!

Reasons to Prepare These Tasty Peanut Butter Cookies Without Delay!

A simple, one-bowl recipe

I ADORE the appearance of these peanut butter cookies: the ideal crinkle top!

Packed with immense flavor with minimal effort

The recipe requires only 10 pantry staples

No mixer is necessary (the recipe instructions suggest using a mixer; however, the step-by-step photo instructions utilize a bowl and spatula)

Mixed and baked in less than 30 minutes

This cookie dough requires no resting or chilling

These peanut butter cookies possess THE PERFECT COOKIE TEXTURE!

Let’s create the finest peanut butter cookies!

Baking Expert Tips for Creating

The Ideal Chewy Peanut Butter Cookies

Here are my preferred tips along with step-by-step images to ensure you achieve fabulous peanut butter cookies every time:

Thoroughly cream together the peanut butter, butter, sugars, and vanilla. These five components contribute significantly to the cookies' flavor. It is essential to blend them completely so that all these delightful flavors permeate every part of each cookie.

Utilize a cookie scoop. Employ a cookie scoop to portion the cookie dough, gently coat it in sugar, and then bake immediately. This technique results in the cookies developing those attractive cracks and crinkles.

Allow the cookies to cool for a full 20 minutes on the baking sheet. These cookies are *just* out of the oven. To achieve the perfect cookie texture, we intentionally underbake them and let them finish cooling on the sheet. If you attempt to move them too early, they may lose their shape.

And that’s all there is to it! These cookies are incredibly easy to make and absolutely delicious. You will adore them!

Ingredients for peanut butter cookies arranged in glass bowls on a white surface.

STEP ONE: Assemble your ingredients: smooth peanut butter, butter, dark brown sugar, granulated sugar, vanilla, eggs, baking powder, baking soda, fine sea salt, and sea salt flakes (for sprinkling on the baked cookies!).

A glass bowl containing peanut butter, sugar, and butter on a white surface.

STEP TWO: Cream the peanut butter, butter, brown sugar, granulated sugar, and vanilla until the mixture is smooth, creamy, and thoroughly combined.

Brown cookie dough in a glass bowl accompanied by an egg and a spatula.

STEP THREE: Incorporate the eggs one at a time, ensuring that the first egg is fully blended before introducing the second.

Brown cookie dough in a glass bowl placed on a white surface.

STEP THREE: Your cookie dough should resemble this!

STEP FOUR: Blend in the baking powder, baking soda, and salt until the mixture is well combined.

A glass bowl filled with peanut butter cookie dough and flour on top that has not yet been mixed in.

STEP FIVE: Gradually add the flour, mixing until just combined.

STEP SIX: Divide our 2-tbsp of cookie dough…

A glass bowl containing sugar alongside a cookie dough ball.

STEP SIX: …carefully coat in sugar and position on the prepared baking sheet.

A cookie sheet lined with parchment paper featuring cookie dough balls on top.

STEP SIX: Ensure there is space between cookie dough balls to facilitate spreading during baking.

Baked peanut butter cookies on a baking sheet adorned with sea salt flakes on top.

STEP SEVEN: After removing from the oven, tap the baking sheet against the counter, sprinkle the cookies with sea salt flakes, and allow to cool.

Soft and chewy peanut butter cookies resting on a cooling rack.

Peanut butter cookies displayed on a marble surface, with one cookie showing a bite taken out of it.

More Delicious Cookie Recipes

I can’t resist these Malted Chocolate Chip Cookies, Salted Chocolate Chip Peanut Butter Cookies, Salted Caramel Chocolate Chip Cookies, and you can discover all of the cookie recipes here.

My Favorite Soft & Chewy Peanut Butter Cookies Recipe

Presenting the ultimate Peanut Butter Cookie Recipe! These cookies are soft, chewy, and essentially the perfect bendy cookie texture (bonus: they’re ready in just 30 minutes!). The cookie dough is infused with peanut butter, dark brown sugar (though light brown sugar can suffice in a pinch), and vanilla. You will adore this simple, one-bowl recipe!

Notes

Peanut Butter

Most peanut butter cookie recipes recommend using smooth peanut butter like Jiff and Skippy. This is due to the fact that the consistency is reliably uniform.

This recipe has been tested with both of those brands, as well as natural peanut butter (I particularly enjoy the Santa Cruz brand!).

If you opt for the more-processed peanut butter, you are assured of achieving the perfect cookie texture. Should you choose a natural peanut butter (which typically consists of just peanuts and salt), ensure it has a similar consistency to the processed varieties. If using natural peanut butter, be sure to stir it thoroughly before use.

The ideal peanut butter contains little to no added sugar. You may use either chunky or smooth peanut butter, depending on your preference.

The choice you make will influence the appearance and flavor of the cookie. If you desire the same appearance as the cookies depicted in the photographs, opt for either Jiff or Skippy-type smooth peanut butter.

Brown Sugar

I have a preference for this cookie made with dark brown sugar. Nevertheless, light brown sugar can suffice in a pinch!

Sugar for Rolling the Cookies

These cookies can be rolled in standard granulated sugar, sparkling sugar, or Demerara sugar. I particularly enjoyed the outcome with granulated sugar.

Electric-Stand Mixer Optional

The recipe instructions recommend using an electric stand mixer equipped with the paddle attachment. Alternatively, a handheld mixer may also be utilized.

The step-by-step photographic instructions illustrate the recipe being prepared using a bowl and a spatula.

Choose either method that brings you joy — both are effective!

Cookie Dough Storage & Freezing

This peanut butter cookie dough can be securely wrapped and stored in the refrigerator for several days. The cookies will be slightly thicker than if the dough is baked immediately after mixing.

Additionally, you can tightly wrap the dough and store it in the freezer within an airtight container for 4 to 6 weeks. Allow it to defrost in the refrigerator overnight, and then bring it closer to room temperature before portioning and baking.

Furthermore, you can freeze the cookie dough balls on a parchment-lined baking sheet before transferring the portioned dough to an airtight container. This method allows for freezing the dough for up to 2 to 3 weeks.

To bake the cookie dough balls, arrange them on a parchment-lined baking sheet and preheat the oven, allowing the dough to reach a closer temperature to room temperature before baking. They may require an additional minute or two in the oven.

Cookie Storage

Store the baked cookies in an airtight container at room temperature.

Desire More Cookie Tips?

Visit My 10 Favorite Tips for Better Cookies!

Ingredients

* 1/2 cup sugar
* 1/2 cup packed brown sugar
* 1/2 cup butter, room temperature
* 1/2 cup peanut butter
* 1 egg
* 1 1/4 cup flour
* 3/4 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt

INSTRUCTIONS

1 Cream the butter for 2 minutes. Add the sugars, cream for 2 more minutes. Mix in the peanut butter and egg. Mix together the dry ingredients - flour, baking soda, baking powder and salt. Stir into the sugar butter mixture.
2 Wrap dough in plastic and refrigerate at least 3 hours.
3 Preheat 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 a fork. Bake until light brown, 9 to 10 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.
Makes about 2 dozen peanut butter cookies.
For chewier cookies, bake at 300°F for 15 minutes. Enjoy it !

Best ever traditional peanut butter cookies

What You Will Require for This Recipe

Components for preparing peanut butter cookies on a countertop.

Peanut Butter: I prefer to use creamy peanut butter for this recipe; however, you may certainly opt for chunky peanut butter instead. If you choose to use natural peanut butter, ensure that you mix it thoroughly before incorporating it.

Brown Sugar: You have the option to use either light or dark brown sugar in this peanut butter cookie recipe. Dark brown sugar will provide a subtly more caramel-like taste.

1. Begin by preheating the oven to 350°F. In a large bowl, sift together the flour and baking powder, then whisk them to ensure they are well combined.

2. In a stand mixer equipped with a paddle attachment, cream together the butter, granulated sugar, and brown sugar. Incorporate the peanut butter and mix until fully blended.

3. Incorporate the egg at room temperature along with the vanilla extract, then scrape down the sides of the bowl and mix again.

4. Introduce the flour mixture and mix on low speed until just combined.

The dough for peanut butter cookies is being rolled and pressed with a fork.

5. Shape the cookie dough into one-inch balls and arrange them on a baking sheet lined with parchment paper.

6. Use a fork to flatten the cookie dough balls in a criss-cross design. Bake the cookies for approximately 8 minutes. Allow the cookies to cool completely on the baking sheet, as they need to firm up before being moved.

Tips That Make a Difference

Chill, but avoid overchilling: Slice the dough when it is firm yet still pliable—approximately 30–45 minutes in the refrigerator. If it becomes too cold, the chocolate may crack.

Utilize a serrated knife: A warm, sharp knife smoothly cuts through the log, ensuring clean swirls.

Maintain cool dough while shaping: If your kitchen is warm or the dough becomes soft, return it to the refrigerator for a few minutes before rolling or slicing.

Creamy peanut butter is also suitable: However, chunky peanut butter adds texture and helps balance the chocolate layer.

Incorporating peanut butter into cookies results in a delightful soft consistency with a delicate, velvety crumb. These classic peanut butter cookies are sure to please any crowd.

You can prepare them days in advance for immediate enjoyment at any time, and they are remarkably simple to make! The most challenging aspect is exercising patience while allowing them to set after being removed from the oven. For an additional cookie recipe featuring peanut butter, consider trying my Easy No Bake Cookies!

Pro Tips for This Recipe

You should bake the cookies until they are nearly finished, at which point the edges will begin to change color. They will continue to bake and firm up due to the residual heat from within after being removed from the oven.

Ensure that you measure your flour accurately! The most frequent error is adding an excessive amount of flour to the recipe. The simplest and most effective method for measuring flour is by utilizing a scale. If you do not possess one, fluff the flour with a spoon, sprinkle it into your measuring cup, and level it off with a knife. Should you have any inquiries regarding flour measurement, please refer to the YouTube video I created on the subject.

The cookies will be extremely soft immediately after coming out of the oven, so allow them to rest on the baking sheets for a short period before transferring them to a wire rack; once cooled, they will become firm enough to handle and quite delectable.

Store them in an airtight container for up to a week for delightful treats at any time.

Three peanut butter cookies beside a glass of milk.

Frequently Asked Questions

Why do they have fork marks?

Peanut butter cookies are denser than most varieties and do not spread significantly in the oven; without the fork marks to flatten and press them down, they would not bake evenly.

How to Achieve the Ideal Fork Mark Pattern

To create the perfect fork mark or crisscross pattern, consider using skewers instead of a fork. I utilized my reliable wooden skewers, broke a few in half, arranged four together, and pressed down. Although it required more time, I achieved the picture-perfect cookies I envisioned. A fork is also effective; however, try to select one with long tines. For a clean release, pull the fork away rather than lifting it up, or if using skewers, attempt to twist them.

What is the best peanut butter to use for these cookies?

For optimal results, I recommend using a smooth, salted peanut butter. There is no necessity to use sweetened peanut butter, but if that is what you have available, it will suffice; you may want to reduce the sugar by 2 tablespoons, however. If you are using a natural peanut butter without stabilizers, ensure that you mix it thoroughly before use.

The jar opens quite effectively. The oil-laden top of the jar will result in cookies that are very runny.

Any brand that you find enjoyable in its plain form will work wonderfully for this peanut butter cookie recipe!

Should You Chill the Dough Before Baking?

No, there is no requirement to chill the cookie dough; however, if you prefer to prepare the dough in advance and chill it, the cookies will still bake perfectly.

If you appreciate this recipe, consider trying these!

A plate featuring a peanut butter chocolate chip cookie alongside a platter of additional cookies in the background, accompanied by a glass of milk.

Peanut Butter Chocolate Chip Cookies

Two double chocolate chip cookies are presented on a plate next to a glass of milk, with a cooling rack holding more cookies in the background.

Double Chocolate Chip Cookies

A plate containing three sugar cookies is displayed with a glass of milk and more cookies on a platter in the background.

Sugar Cookie Recipe

A bowl filled with edible cookie dough is shown with a glass of milk in the background.

Edible Cookie Dough

Notes

You will bake the cookies until they are nearly finished. They will firm up and keep baking due to the residual heat inside after being removed from the oven.

They will be extremely soft immediately after coming out of the oven, so allow them to rest for a period; once cooled, they will become firm enough to handle and quite tasty.

If your peanut butter is not salty, add 1/4 to 1/2 teaspoon of salt to the batter.

A great peanut butter cookies recipe to try !!
INGREDIENTS

Peanut butter cookies2/3 cup Skippy Peanut Butter 150mL
1/2 cup Imperial Margarine 125mL
1/2 cup granulated sugar 125mL
1/2 cup lightly packed brown sugar 125mL
1 egg
1 tsp vanilla 5mL
1.5 cups all-purpose flour 375mL
1 tsp baking soda 5mL
1/4 tsp salt 1mL

INSTRUCTIONS
1. In bowl, cream together Skippy Peanut Butter, margarine, sugars, egg and vanilla until light and fluffy.
2. Combine flour, baking soda and salt; stir into peanut butter mixture.
3. Shape into 1 inch (2.5 cm) balls and place on ungreased baking sheets. Flatten with fork.
4. Bake at 350 F (180 C) 10 minutes or until lightly browned. Cool on rack. The peanut butter cookies is ready...nice ! Enjoy !
classic-peanut-butter-cookies.l

Peanut Butter Pinwheel Cookies

Do you possess a recipe that has been staring at you for years? Perhaps it resides in your worn recipe collection, on the cover of one of your cherished cookbooks, or, in my situation, on a calendar that showcased recipes.

Finally, the moment arrived to either prepare the cookies or discard the old calendar. I was thrilled when they turned out delicious and visually appealing enough for a cookie tray.

Indeed, I have been making this recipe for chocolate pinwheel cookies for many years, and they are truly delightful. Initially, I struggled with rolling them out, but practice leads to perfection. I do prepare them frequently.

Ingredients & Substitutions

BUTTER: Utilize softened unsalted or salted butter—both options are suitable.

GRANULATED SUGAR: Maintains the dough's lightness and crispness.

CHUNKY PEANUT BUTTER: Contributes texture and flavor. Creamy peanut butter is also acceptable, though it will not provide the same crunch.

MILK: Assists in moistening and smoothing the dough.

VANILLA EXTRACT: Optional but advisable for added depth of flavor.

EGG: I utilized a “Large” egg (approximately 50 grams).

ALL-PURPOSE FLOUR: Either unbleached or bleached flour can be used effectively.

SALT: Enhances the flavor of the peanut butter and balances the sweetness.

BAKING SODA: Acts as a leavening agent for the cookies and aids in browning.

SEMI-SWEET CHOCOLATE CHIPS: Melted and spread within the dough—bittersweet or dark chocolate can be used as a substitute if desired.

Step-by-Step: How To Shape Peanut Butter Pinwheel Cookies

➊ Roll out the dough

Position the mixed dough on a sheet of waxed paper. Cover it with another sheet and roll it into a rectangle measuring 10×17 inches.

➋ Spread the melted chocolate

Remove the top sheet. Pour the melted chocolate over the dough and spread it evenly, ensuring it reaches the edges.

➌ Roll into a log

Beginning from a long edge, roll the dough into a tight log, similar to a jellyroll.

➍ Chill before slicing

Wrap the log and chill it for 30–45 minutes until it is firm but not hard. This step ensures cleaner slicing and prevents cracking.

➎ Slice and bake

Employ a sharp serrated knife (warmed is preferable) to cut ½-inch slices. Arrange them on a baking sheet and bake according to the instructions.

Rolling out cookie dough between two pieces of waxed paper.Pin

(1)

spreading chocolate over the dough.Pin

(2)

rolling chocolate over the dough.

Try this nice peanut butter cookies...!
Ingredients:

* 1/2 cup shortening
* 1/2 cup granulated sugar
* 1/2 cup light brown sugar
* 1/2 cup smooth peanut butter
* 1 egg
* 2 tablespoons milk
* 1 1/4 cups all-purpose flour, sifted before measuring
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup semisweet chocolate chips (6 ounce package)

INSTRUCTIONS
Directions for peanut butter cookies. Cream shortening and sugar until light and fluffy. Beat in peanut butter, egg, and milk. Sift dry ingredients together in a separate bowl then stir into creamed mixture. Place peanut butter cookie dough on lightly floured waxed paper and roll out into a 15x8-inch rectangle. Melt chocolate chips over hot water; cool slightly and spread over peanut butter cookie dough. Roll dough up jellyroll fashion, using waxed paper to help roll; wrap with waxed paper and chill 20 to 30 minutes. Slice cookie dough 1/4 inch thick. Bake on ungreased baking sheets at 375° for 8 to 10 minutes.
crunchy-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. Cool. Enjoy the CHOCOLATE PEANUT BUTTER COOKIES recipes !!!

CHOCOLATE PEANUT BUTTER COOKIES VIDEO :

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. Cool. Enjoy the CHEWY PEANUT BUTTER COOKIES !!!

CHEWY PEANUT BUTTER COOKIES VIDEO :

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. Cool. Enjoy the M&M'S® PEANUT BUTTER COOKIES recipe !!!

M&M'S® PEANUT BUTTER COOKIES VIDEO :

Crunchy Peanut Butter Cookies

A great peanut butter cookies !

Peanut Butter Cookies Ingredients:

* 1/2 cup sugar

* 1/2 cup firmly packed light brown sugar

* 1/2 teaspoon salt

* 1/2 cup butter or margarine

* 1/2 cup crunchy peanut butter

* 1 egg

* 1/2 teaspoon vanilla extract

* 1 cup sifted all-purpose flour, sift before measuring

* 1/2 teaspoon baking soda

Peanut Butter Cookies INSTRUCTIONS

Directions for crunchy peanut butter cookies. Cream white and brown sugars, salt, butter and crunchy peanut butter thoroughly in large mixing bowl. Beat egg and vanilla into creamed mixture until light and fluffy. Into another container, sift together flour and soda.

Blend flour mixture into creamed ingredients gradually. Form peanut butter cookie dough into 1-inch balls and place 2 inches apart on ungreased cookie sheets. With floured tines of fork make a criss-cross design to flatten cookies. Bake at 400° 6-7 minutes or until lightly browned around edges. Store in airtight container. Makes about 6 dozen peanut butter cookies...yummy ! Enjoy the peanut butter cookies ! peanut-butter-pinwheel-cookies

Crunchy Peanut Butter Cookies Video :

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 !

m-peanut-butter-cookies.

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.

PEANUT BUTTER AND JELLY HEART COOKIES

PEANUT BUTTER AND JELLY HEART COOKIES
INGREDIENTS

1/2 c. butter
1/4 c. shortening
3/4 c. peanut butter
1 c. sugar
2 eggs
1 sm. jar raspberry jam
3 c. flour
1 tsp. vanilla
2 tbsp. milk
Heart shape cookie cutters
Rolling pin
Cookie sheet
Cooling rack

PEANUT BUTTER COOKIES INSTRUCTIONS
Beat butter, shortening and peanut butter together well. Add egg and beat well. Add sugar, vanilla and flour with milk. Chill 2 hours or more.

Roll dough out on lightly floured board 1/4 inch thick. Cut out heart shapes with cookie cutters. Place on lightly greased cookie sheet. Bake at 350 degrees for 8-10 minutes. Remove to cooling rack. Spread 1 teaspoon of jam on cookie and cover with another cookie.

MAGIC PEANUT BUTTER MIDDLES COOKIES

MAGIC PEANUT BUTTER MIDDLES COOKIES
PEANUT BUTTER COOKIES INGREDIENTS
COOKIE DOUGH:

1 1/2 c. flour
1/2 c. cocoa
1/2 tsp. baking soda
1/2 c. sugar
1/2 c. brown sugar, firmly packed
1/2 c. softened butter (1 stick)
1/4 c. peanut butter
1 tsp. vanilla
1 egg

FILLING:

3/4 c. peanut butter
3/4 c. confectioners sugar

PEANUT BUTTER COOKIES INSTRUCTIONS
In small bowl, combine flour, cocoa and baking soda; blend well. In large bowl beat sugar, brown sugar, butter and 1/4 cup peanut butter until light and fluffy. Add vanilla and egg; beat well. Stir in flour mixture until blended; set aside. In small bowl combine filling ingredients; blend well. Roll into 30 (1 inch) balls, for each cookie. With floured hands shape about 1 tablespoon dough around 1 peanut butter ball. Cover completely. Place 2 inches apart on ungreased cookie sheet. Flatten with bottom of glass dipped in sugar. Bake at 375 degrees 7 to 9 minutes or until set and slightly cracked.

PEANUT BUTTER BUTTERSCOTCH COOKIES

PEANUT BUTTER BUTTERSCOTCH COOKIES

PEANUT BUTTER COOKIES INGREDIENTS

1 cup peanut butter
1/2 cup Nestles Butterscotch morsels
1 cup sugar
1 egg
1/4 teaspoon vanilla

PEANUT BUTTER COOKIES INSTRUCTIONS
First of all combine all ingredients. Form dough into balls. Place on a cookie sheet. Press with a fork to flatten.

And then bake in a preheated 350F degree oven for 10 minutes, watching carefully as you do not want to overbake or the cookies will be dry.

Next remove to cool on wire racks. Store in an airtight container.

This recipe works well with chunky peanut butter, but a nice variation is to use Reese's Peanut butter, omit the butterscotch morsels, then dip the cooled cookies in Baker's dipping chocolate. It's a fun and easy cookie recipe for the kids! Enjoy the cookies !
classic-peanut-butter-cookies

EASY 1 2 3 PEANUT BUTTER COOKIES

EASY 1 2 3 PEANUT BUTTER COOKIES
INGREDIENTS

1 cup peanut butter (any kind)
1 cup sugar (granulated)
1 large egg

PEANUT BUTTER COOKIES INSTRUCTIONS
Preheat oven 350°F.
Mix sugar and egg together, then and peanut butter. That's it. Now form into 1" balls an press with fork. Dip fork in a little sugar so it won't stick.
Bake for 10 to 12 minutes at 350°F.
Reese's Peanut Butter can be used; add chocolate chips, raisins, M&M'S® -

Classic Peanut Butter Cookies

Classic Peanut Butter Cookies

PEANUT BUTTER COOKIES INGREDIENTS

* 1 cup unsalted butter
* 1 cup crunchy peanut butter
* 1 cup white sugar
* 1 cup packed brown sugar
* 2 eggs
* 2 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1 1/2 teaspoons baking soda

PEANUT BUTTER COOKIES INSTRUCTIONS

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. The peanut butter cookies is ready to serve...! Enjoy the cookies !
peanut-butter-cookies.

REESES PEANUT BUTTER CUP COOKIES

REESES PEANUT BUTTER CUP COOKIES

A great peanut butter cookies recipe to try !
INGREDIENTS

1 pkg. Pillsbury peanut butter refrigerator cookies
1 pkg. miniature Reeses peanut butter cups

INSTRUCTIONS
1. Cut cookie dough in 9 equal parts; then cut each part into 4 pieces.
2. Drop 1 piece (these will be very small) in each cup of a teflon coated muffin tin or spray muffin tins with spray (Baker's Joy).
3. Bake at 350 degrees for 10 minutes.
4. While still hot, push an unwrapped peanut butter cup into each cookie in muffin tin.
5. Cool 10 minutes and remove. Makes 36 peanut butter cookies cups. Enjoy the cookies !
peanut-butter-pinwheel-cookies

Peanut Butter Cookies

Peanut Butter Cookies

Ingredients:

* 1 1/4 cups flour, sift or stir before measuring
* 1/2 teaspoon salt
* 1 teaspoon baking powder
* 1/2 cup shortening
* 1/2 cup peanut butter
* 1/2 cup granulated sugar
* 1/2 cup light brown sugar, packed
* 1/2 teaspoon vanilla
* 1 egg

INSTRUCTIONS
Sift together flour, salt, and baking powder; set aside. Cream shortening, peanut butter, and sugars; beat in vanilla and egg. Stir in flour mixture, blending well. Shape mixture into 3/4-inch balls; place on greased baking sheets. Flatten each cookie with the tines of a fork; dip fork in flour periodically to keep it from sticking to the peanut butter cookie dough.
Bake peanut butter cookies at 375° for about 10 to 12 minutes. The peanut butter cookies is ready to serve.....Enjoy !
crunchy-peanut-butter-cookies.