How to make good Peanut Butter cookies?

Question

OMG! You are all awesome! I love Yahoo Questions!

And for the record.. I am a major Jif fan! There is no peanut butter like it.
I could have went and searched any recipie, but I think that getting input like this makes it a lot better!
Thank you!

Answer 1

PEANUT BUTTER COOKIES

1/2 c. shortening or butter
1/2 c. brown sugar, packed
1/2 c. sugar
1/2 c. peanut butter, creamy or chunky
1 egg
1 tsp. vanilla extract
1 1/2 c. flour
1 tsp. baking soda
Pinch of salt

Cream together shortening, sugars, and peanut butter. Add egg and vanilla; mix well. Add flour, soda, and salt. Drop by spoonfuls on ungreased cookie sheets and flatten with a fork dipped in water. Bake at 375 degrees for 10-12 minutes.

SPRITZ COOKIES:

Decrease flour by 1/4 cup and add in 1/2 teaspoon baking powder Chill dough for 1 hour or longer. Load into cookie press and spritz into ungreased cookie sheets. Sprinkle with sugar. Bake at 350 degrees for 6-8 minutes.

CHECK HERE FOR MORE PEANUT BUTTER COOKIES RECIPES http://www.cooks.com/rec/search?q=peanut...

Answer 2

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 3

I have used the recipe for "Irresistible Jif Peanut Butter Cookies" for the past few years and have never had a bad batch - this is always a crowd pleaser! You can get the recipe using the link below:

Answer 4

INGREDIENTS:
1/2 cup shortening
1/2 cup peanut butter
1 cup white sugar
1/2 teaspoon vanilla
1 egg
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In medium bowl, cream together the shortening, sugar and peanut butter. Beat in the egg and vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture until well blended. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheets. Press balls down using a fork dipped in sugar water.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Answer 5

REESES DOUBLE PEANUT BUTTER COOKIES
These are da bomb!

1/2 cup (1 stick) butter or margarine, softened
3/4 cup sugar
1/3 cup REESE'S Creamy Peanut Butter or REESE'S Crunchy Peanut Butter
1 egg
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup REESE'S Peanut Butter Chips

Directions:
1. Heat oven to 350°F.

2. Beat butter, sugar and peanut butter in large bowl until creamy. Add egg and vanilla; beat well. Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in peanut butter chips; drop by scant 1/4 cupfuls onto ungreased cookie sheet, 6 cookies per sheet.

3. Bake 12 to 16 minutes or until lightly browned around edges. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. About 1 dozen cookies.

Answer 6

Use a standard peanut butter cookie recipe. The key is to slightly underbake them. This makes them nice & chewy instead of hard & crunchy like the ones my grandma used to make :)

Answer 7

Here are 4 of my family's very favorite tied & true peanut butter cookie recipes. Enjoy!

MOM’S PEANUT BUTTER COOKIES

1 c. shortening
1 c. peanut butter
1 c. sugar
1 c. brown sugar, packed
2 eggs
1 tsp. vanilla extract
2 1/2 c. flour
1/2 salt
3/4 tsp. baking soda
1/2 tsp. baking powder

Preheat oven to 400 degrees F. Beat shortening & peanut butter until creamy. Gradually add both sugars, stir. Beat in eggs & vanilla. Mix remaining ingredients & blend into peanut butter mixture. Shape dough into 1” balls. Place about 2” apart on an ungreased cookie sheet. Flatten each cookie, crisscross top of each cookie with fork, if desired. Bake about 10 minutes. Makes 4 to 5 dozen.

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JUANITA’S PEANUT BUTTER COOKIES

1/2 c. sugar
1/4 c. brown sugar, packed
1/2 c. shortening or melted butter
1/2 c. peanut butter
1 egg
1 1/4 c. flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt

Preheat oven to 375 degrees F. Mix together the sugar, shortening or butter, peanut butter, & eggs. Add & mix well the rest of the ingredients. Spoon out onto cookie sheets. Press with fork tines to make a grid pattern on each cookie. Bake 10 minutes.

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EASY PEANUT BUTTER COOKIES

14 oz. can sweetened condensed milk
1 c. peanut butter
1 egg
1 tsp. vanilla extract
2 c. biscuit mix

Preheat oven to 350º. Mix milk, peanut butter, egg & vanilla until smooth. Add biscuit mix. Mix well & chill 1 hour. Shape into 1” balls, & flatten with a fork. Bake 6 to 8 minutes, until golden brown.

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1-2-3 QUICK PEANUT BUTTER COOKIES

1 c. peanut butter
1/4 c. butter, softened
1 c. granulated sugar OR 1 c. brown sugar, packed
1/2 c. boiling water
2 c. Bisquick

Heat oven to 400º. Mix peanut butter, butter, sugar & boiling water. Blend with rotary beater or spoon until smooth. Stir in Bisquick. Drop by teaspoonfuls onto lightly greased baking sheet. Flatten with fork dipped in flour. Bake 8 to 10 minutes, or until set but not hard.

Answer 8

whatever you do make sure you use chunky peanut butter...i think this makes them so much better and adds the right amount of crunchy to them.. :)