Peanut Butter Cookie Recipe?

Answer 1

Doubly Delicious Peanut Butter Cookies

INGREDIENTS
1 cup white sugar
1 cup packed brown sugar
1 cup crunchy peanut butter
1/2 cup butter flavored shortening
2 eggs
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups peanut butter chips

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).

Combine sugars, peanut butter and shortening in large bowl. Beat at medium speed of mixer until well blended. Add eggs, one at a time, beating well afer each addition. Combine flour, baking soda and salt. Add gradually to creamed mixture at low speed. Mix just until blended. Stir in peanut butter chips with spoon. (Dough will be stiff.)

Shape into 1 1/2 inch balls. Place 2 inches apart on ungreased baking sheet. Make crisscross marks on top with floured fork tines.

Bake for 8 to 10 minutes or until edges are set and tops are moist. Cool about 8 minutes on baking sheet before removing to flat surface.

Answer 2

3/4 cup (170 grams) unsalted butter, room temperature
1/2 cup (105 grams) light brown sugar
1/2 cup (100 grams) granulated white sugar
1 large egg
1 teaspoon pure vanilla extract
3/4 cup (185 grams) peanut butter (smooth or crunchy)
2 cups (280 grams) all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped peanuts or 1/2 cup chocolate chips (optional)

Line two baking sheets with parchment paper. Set aside.
In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugars until light and fluffy (about 2 - 3 minutes). Beat in the peanut butter. Add the egg and vanilla extract and beat to combine. In a separate bowl whisk together the flour, baking soda, and salt. Add to the peanut butter mixture and beat until incorporated.
Cover and chill the dough for about an hour. Then, on a lightly floured surface, roll the dough to about a 1/4 inch thickness. Using a lightly floured 3 inch (7.5 cm) cookie cutter, cut out the cookies. Transfer the cookies to the prepared baking sheet, placing about 2 inches (5 cm) apart. Then, using the end of a toothpick, score the tops of the cookies, making a crisscross pattern. Place the baking sheet, with the cookies, in the refrigerator to firm up for about 10 minutes.
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.
Bake the cookies for about 12 to 14 minutes, or until the cookies are lightly browned around the edges. Immediately upon removing the cookies from the oven, sprinkle the tops of the cookies with a little granulated sugar. Cool on a wire rack.

Answer 3

PEANUT BUTTER COOKIES:
1 -1/4 cups light brown sugar, firmly packed
3/4 cup creamy peanut butter
1/2 cup butter flavored shortening
3 Tablespoons milk
1 Tablespoon vanilla extract
1 egg
1-3/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
In the bowl, combine brown sugar, peanut butter, shortening, milk and vanilla extract;
until well blended. Add egg. Beat just until blended.
In a medium bowl combine flour, baking soda and salt; add to creamed mixture. Mix just until blended.
Drop dough by tablespoonfuls 2-inches apart onto ungreased baking sheet. Flatten slightly in a crisscross pattern with fork or potato masher.
Bake at 375 degrees for 7 to 8 minutes, or until set and just beginning to brown. Cool for a few minutes on baking sheet; transfer to cooling racks to cool completely.

Answer 4

A very easy recipe is to mix together 1 cup peanut butter, 1 cup sugar (white or brown it's your choice) 1 egg mix well. Roll a bit into a ball and place on baking sheet. Once baking sheet is full and you have left 1 inch of space between balls, tip tines of fork first in water then in sugar and press into cookie ball to flatten. It looks pretty if you press first one way then another direction. Bake for 8 to 10 minutes in a 350 degree oven. move to wire racks to cool.

Answer 5

Peanut Butter-Chocolate Chip Cookies:

Prep: 20 min., Bake: 15 min. per batch

1/2 cup butter, softened
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
1 (16-ounce) package dark brown sugar
2 large eggs
2 cups all-purpose flour
1 (10-ounce) package swirled milk chocolate and peanut butter morsels

Beat first 3 ingredients at medium speed with an electric mixer until creamy. Gradually add brown sugar, beating until well blended. Add eggs, beating until blended. Stir in flour and morsels.

Drop dough by level tablespoonfuls 2 inches apart onto parchment paper-lined baking sheets.

Bake at 350° for 13 to 15 minutes or until golden brown. Cool on baking sheets 1 minute; remove cookies to wire racks to cool completely.

Note: Parchment paper makes cleanup a snap. Flip it over after the first use, and bake on it again. Cookies may also be baked on lightly greased baking sheets.

Yield: Makes about 6 dozen

Answer 6

I just tried a new one from BettyCrocker.com that uses yellow cake mix instead of flour. I made them yesterday and they were really good. They're called New-fashioned Peanut Butter Cookies.

Answer 7

1 1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup shortening or butter
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg

mix dry ingredients & sift & set aside. cream shortening and peanut butter. gradually add sugars and cream thoroughly. add egg and beat well. mix in dry ingredients and chill. form balls 1 inch in diameter and place on lightly greased or non-stick baking sheet. flatten with fork dipped in sugar, making a crisscross pattern. bake in a moderate oven (375 F), 8-10 minutes. let cool on baking sheet one or two minutes before removing to cooling rack. makes 3 1/2 to 4 dozen.

Answer 8

Hi !!!
Here are a few recipes that I use:

Chocolate-Dipped Peanut Butter Cookies

A dressed-up peanut butter cookie.

Ingredients
1/2 cup butter, softened
1 cup peanut butter
3/4 cup sugar
1/2 cup firmly packed brown sugar
1 egg, beaten
1 1/2 teaspoons vanilla extract
1 1/4 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup chocolate chips
1 cup vanilla baking chips

Directions
Cream the butter and peanut butter together. Add the sugar and beat until light and fluffy, then add in egg and vanilla. Mix until just combined. In another bowl, combine the flour, baking powder and salt. Add to creamed mixture. Shape dough into a roll about 2-inches in diameter. Wrap in wax paper and chill at least three hours in the refrigerator.

When ready to bake, remove the wax paper and cut into ¼-inch slices. Place 2 inches apart on a cookie sheet and bake at 350 degrees F for about 10 minutes. Remove and let cool.

While cookies are baking, place the chocolate and vanilla chips in two microwave-safe bowls. Microwave or one minute, then stir. Continue in 30-second intervals until the chocolate is completely melted and smooth. Take the cooled cookie and dip halfway into either the white or dark chocolate. Let the excess drip back into the bowl, then set the cookie on a sheet of wax paper to dry. Alternate using the white and dark chocolate until all cookies are dipped.

Suggestions
For a fancier cookie, let the white chocolate dry, then dip the other half into the dark chocolate. Red and green sprinkles can also be added, if you desire.

---------------AND...

"Sweet Nothings To Snicker At" Cookies

½ cup butter, softened
½ cup chunky peanut butter
½ cup granulated sugar
½ cup dark brown sugar, packed
1 egg
2 tablespoons cream
1 teaspoon vanilla
1 ½ cups flour
1 teaspoon baking soda
½ teaspoon salt
3 regular-sized Snickers bars, coarsely chopped

Preheat oven to 375 F. In a large mixing bowl, cream butter, peanut butter and both sugars. Add egg and beat well. Add cream and vanilla, and beat till blended.
Stir in flour, baking soda and salt. Mix well. Stir in Snickers chunks. Form dough into 1-inch balls. Place balls on lightly greased cookie sheet; press gently to slightly flatten out. Bake for 8 to 10 minutes, until golden brown. Cool on cookie sheet a few minutes before transferring to wire rack to cool completely. Makes 24 to 30 cookies.

------------AND A BONUS RECIPE FOR YOU...

Peanut Butter Marshmallow Coconut Cookie

Ingredients:

1 cup butter (softened)
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla
3/4 cup creamy peanut butter
2 1/3 cups all-purpose flour
1 teaspoon baking soda
1/2 cup marshmallow cream
1 cup coconut flakes (sweeted or unsweeted)

Directions:

Preheat Oven to 350 degrees.

In a large bowl, cream together butter, peanut butter, white sugar, and brown sugar until smooth and fluffy.

Beat in the eggs one at time. Stir in vanilla.

Combine flour, and baking soda in separate bowl. Stir into the peanut butter mixture.

Fold in the marshmallow cream.

Sprinkle half of coconut flakes onto ungreased cookie sheet.

Drop dough by spoonfuls onto flaked cookie sheet. Sprinkle cookies with remaining coconut flakes.

Press cookies fork.

Bake at 350 for 15 minutes.

Yield: About 36 cookies.

Answer 9

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