Crunchy Peanut Butter Cookies

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 !

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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.