i want to make peanut butter cookies , need a recipe for soft pb cookies!?

Answer 1

While this isn't the healthiest option, if you use lard (Crisco) instead of butter, your cookies will stay soft. There is no difference in flavor once the cookie is baked.

Good luck!

Answer 2

The following recipe is from kingarthurflour.com and makes awesome cookies. So chewy as the name suggests with an intense peanutty flavor, not wimpy flavor like some other pb cookie recipes out there. The corn syrup acts as a hydroscopic agent (meaning it attracts water) and makes them extra soft and moist.

Peanut Butter Chews

Nicely soft and chewy, with just the faintest crunch around the edges, these cookies balance peanut butter flavor with the wonderful caramelized taste of dark brown sugar.

Yield: 5 1/2 dozen cookies • Baking temperature: 325°F • Baking time: 15 minutes

1 cup (2 sticks, 8 ounces) unsalted butter
1 cup (7 1/2 ounces) dark brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
1/4 cup (2 3/4 ounces) dark corn syrup
3/4 teaspoon baking soda
1 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
2 cups (19 ounces) creamy peanut butter
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour

Preheat the oven to 325°F. Lightly grease (or line with parchment) two baking sheets.

In a medium-sized bowl, cream together the butter, sugars, corn syrup, baking soda, salt, and vanilla. Add the eggs one at a time, beating well after each addition. Add the peanut butter, beating until the mixture is light and fluffy. Stir in the flour.

Drop the dough by the tablespoonful onto the prepared baking sheets. Bake the cookies for 15 minutes, until they’re a light golden brown around the edges. Don’t overbake or they’ll be crisp, not soft. Remove them from the oven and transfer to a rack to cool.

Answer 3

I tore this out at a doctor's office about 4 years ago. It is from the Jif company. It's the only way to make soft PB cookies. I like to roll my cookies into sugar before baking them,flatten them with a fork, and then bake them.

Ingredients:
• 3/4 cup Jif® Creamy Peanut Butter
• 1/2 cup Crisco® All-Vegetable Shortening
• 1 1/4 cups firmly packed light brown sugar
• 3 tablespoons milk
• 1 tablespoon vanilla
• 1 large egg
• 1 3/4 cups Pillsbury BEST® All Purpose Flour
• 3/4 teaspoon salt
• 3/4 teaspoon baking soda


Directions:
1. Preheat oven to 375ºF.
2. Combine peanut butter, shortening, light brown sugar, milk and vanilla in large bowl.
3. Beat at medium speed of electric mixer until well blended.
4. Add egg. Beat just until blended .
5. Combine flour, salt and baking soda.
6. Add to creamed mixture at low speed. Mix just until blended.
7. Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet.
8. Flatten slightly in crisscross pattern with tines of fork.
9. Bake at 375ºF for 7 to 8 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet on a cooling rack; remove cookies to rack to cool completely.

Yield: 3 dozen

Answer 4

I WOULD GO TO THE STORE AND BUY THE BRAND SOFT BATCH!!! NO TIME TO BAKE!