Does anyone have a great peanut butter cookie recipe?

Answer 1

Favorite Peanut Butter Cookies

INGREDIENTS:
1/2 cup shortening
1/2 cup crunchy peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

DIRECTIONS:
Cream together the shortening, peanut butter and sugars. Beat in egg. Combine the flour, baking soda, baking powder and salt; gradually stir into the peanut butter mixture. Cover and refrigerate dough for at least one hour.
Preheat oven to 375 degrees F (190 degrees C). Make small balls of dough. Flatten with fork dipped in flour to form cross-wise pattern.
Bake for 10-12 minutes in the preheated oven, or until just set. Remove from baking sheets to cool on wire racks.

Answer 2

Try cashew butter, once you make it you will never go back to peanut butter.

Cashew Butter:
2 tablespoons honey
1/3 cup walnut oil
10 ounces (approximately 2 cups) roasted cashews
1/2 teaspoon salt

Place the honey in a microwave-safe container and heat in the microwave for 15 seconds. Remove from the microwave and add the oil to the container. Place the nuts and salt in the bowl of a food processor and pulse for 5 seconds. Then, while the processor is running, very slowly drizzle in the honey and oil. Process until an emulsion is formed and the mixture is smooth; this will take approximately 45 seconds to 1 minute. If the mixture is too thick and doesn't spread easily, add a little more oil.
Yield: Approximately 1 to 1 1/2 cups

Now, to the cookies.

Peanut Butter Cookies Recipes courtesy Jill Novatt, Food Network Kitchens



Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: 3 dozen cookies
User Rating:

3/4 cup sugar
3/4 cup light brown sugar
6 ounces (1 1/2 sticks) unsalted butter, softened
3/4 cup peanut butter (substitute cashew butter, much better unless you like peanut butter best.)
2 eggs
1 3/4 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup chocolate chips

Preheat the oven to 350 degrees F.
In a mixer with a paddle attachment, combine the sugars, butter and peanut butter. Beat until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating after each addition. Sift together the flour, the baking soda and the salt and add to the dough. Dough should be stiff enough to shape with your hands. Make 1-inch balls and place on a lightly greased cookie sheet. Gently press thumb into the balls to flatten the cookies slightly and make an indentation in the center of the cookie. Press 3 or 4 chocolate chips into the indentation.

Bake for 15 to 20 minutes, or until lightly golden brown. Remove cookies from the oven and transfer to wire racks to cool.

Copyright © 2006 Television Food Network, G.P., All Rights Reserved

I hope that I helped!

Answer 3

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Answer 4

This is going to sound crazy, but I would use the peanut butter cookie recipe that the others have suggested to you HOWEVER, I would use the most generic peanut butter you can find. If you can get a hold of that government peanut butter that will absolutely make the best cookies!
When I took home ec. in junior high we had to use that stuff using just an ordinary peanut butter cookie recipe. I was never able to duplicate it at home using a good quality peanut butter. I think it is because that government peanut butter has a lot of oil in it which makes the cookies moist and actually enhances the flavor. Government peanut butter also makes the BEST peanut butter brownies. Make a batch with good quality peanut butter and another with the government kind and you will see!

Answer 5

Really Easy Peanut Butter Cookies

1c. Sugar
1 Egg
1c. Peanut butter

Mix by hand in a bowl, Roll into 2 inch balls; lightly squash with fork. Bake at 350 for 8 minutes. Makes 12 - 18 cookies

Answer 6

Peanut Butter Cookies I Ingredients * 1/2 cup white sugar * 1/2 cup butter, softened * 2/3 cup honey * 2 eggs * 1 cup creamy peanut butter * 2 1/4 cups all-purpose flour * 1/2 teaspoon baking powder Directions 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a medium bowl, cream together the butter, sugar and honey. Stir in the egg and peanut butter. Combine the flour and baking powder, mix into the peanut butter mixture. Shape dough into 1 1/2 inch balls. Place 3 inches apart on cookie sheets. Dip a fork into flour and press deeply across top of each cookie in a criss cross pattern. 3. Bake for 15 minutes in the preheated oven, until cookies are lightly browned. Cool on wire racks. Store in tightly covered container.

Answer 7

THE WORLD'S BEST PEANUT BUTTER COOKIES

INGREDIENTS:
1 cup Peanut Butter (it helps)
Peanut Butter Chips (optional, but fun)
1 cup Shortening
2 cups non-self rising Flour
2 Eggs
1 tsp. Vanilla
1 cup Sugar
1 cup Brown Sugar
1 tsp. Baking Soda
1 arm's worth Elbow Grease

Preheat oven to 350 degrees.
Cream shortening in with sugars, eggs, and vanilla. For the best-tasting and smoothest batter, even if you absolutely feel the need to use an electric beater later, start by hand-whipping the mix. Don't ask me why this works. It just does. I don't know why my car runs better after I wash it either, but maybe it's that whole loving attention thing.

Of course it also takes a long time to cream shortening by hand, so I have no problem with anyone who wants to use an electric beater afterwards. I'm just letting you know.

Anyway, once you're done with that whipping and beating, you should have a brownish-beige cream that is perfectly smooth, with the possible exception of spare grains of sugar here and there. Now is the time to add the peanut butter. (See above comments about hand-whipping.) You can also add peanut butter chips here, too, if you so desire, or whatever other little extras you may have a strange craving for. And there's nothing wrong with adding more than one cup of peanut butter if you really like peanut butter; I encourage it, in fact.

See above comment on consistency; your brownish-beige should now be a lot more brownish than beige. Sift two cups of flour and a teaspoon of baking soda into the mix--or less if you really, really want rich cookies. Mix, mix, mix.

These cookes have phenomenal powers of expansion. I like taking a big glob of batter in my hand and slapping those babies on the (unbuttered and un-Pammed) cookie sheet myself, which makes a portable dessert you can munch on all day long. But if you're feeling a little more modest, you can dish out the dough with a teaspoon or tablespoon. If you're feeling like Martha Stewart, you can make cute little "crosses" in the cookies with the prongs of a fork. I never noticed any difference in taste with that, myself, but it could do interesting things to the peanut butter chips.

Keep an eye on the cookies while they're baking: the baking time depends very much on taste and you're oven's particular idiosyncracies. 11-15 minutes is recommended, unless you like your peanut butter cookies gooey or burned. But these are peanut butter cookies, not hardtack, so treat them right. And if they take up more than one cookie sheet and you have to leave some batter in bowl, be sure to cover and refrigerate it--the dough dries up fast.

Answer 8

Peanut Blossom Cookies

1 bag (8 oz) Hershey's Kisses
1/2 cup shortening
3/4 cup Reese's creamy or crunchy peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
1 tsp vanilla extract
2 tbsp milk
1-1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt

Preheat oven to 375 degrees. Remove wrappers from Kisses. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. Bake 8-10 minutes or until lightly browned. Immediately press a Kiss into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.

Yields about 4 dozen cookies.

Answer 9

Chocolate and Peanut Butter Cookies:

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup butter, softened
2 tablespoons creamy peanut butter
1 1/2 teaspoons vanilla extract
1 large egg white
3/4 cup regular oats
1/2 cup raisins
1/2 cup semisweet chocolate chips
Cooking spray

Preheat oven to 350°.

Lightly spoon all-purpose flour into a dry measuring cup, and level with a knife. Combine flour and 1/2 teaspoon baking powder in a small bowl, stirring well with a whisk. Place the granulated sugar, brown sugar, butter, peanut butter, vanilla extract, and egg white in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add flour mixture, 3/4 cup oats, 1/2 cup raisins, and 1/2 cup chocolate chips, stirring until ingredients are well combined. Cover and freeze cookie dough for 10 minutes.

Divide cookie dough into 30 equal portions, shaping each one into a ball. Place the dough balls 2 inches apart on baking sheets coated with cooking spray, and flatten dough balls with the bottom of a glass. Bake the dough balls at 350° for 15 minutes. Remove the cookies from pans, and cool completely on wire racks.

Yield: 30 cookies (serving size: 1 cookie)

Answer 10

I love peanut butter cookies and these are my favorite.

1/2 cup butter, room temperature
1/2 cup butter flavored shortening
(or you can use 1 cup of just butter OR shortening)
1 cup peanut butter, crunchy or creamy
1 cup granulated sugar (plus a few tablespoons to roll dough in)
1 cup brown sugar, packed
2 eggs
1 tsp vanilla
2 1/2 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups peanut butter chips (1 10-ounce bag)

Heat oven to 375 degrees.
Cream together butter, shortening, peanut butter, sugar, brown sugar, eggs and vanilla.
Stir together flour, baking soda and salt. Slowly add flour mixture to peanut butter mixture, stirring till well combined. Stir in peanut butter chips.
Shape dough into 1 inch balls. Roll balls in a couple tablespoons of granulated sugar. Place on cookie sheet about 2 inches apart.
Bake at 375 degrees for 10-12 minutes or till set in center.