Classic Peanut Butter Cookies Recipes

Steps:

• Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
• In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
• Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

Steps:

• Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until dough forms.
• Shape dough into 1-inch balls; roll in additional granulated sugar. On ungreased cookie sheets, place about 2 inches apart.
• Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack.

Steps:

• Preheat oven to 350 degrees. Whisk flour, baking soda, and salt in a medium bowl.
• Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, 2 to 3 minutes. Mix in eggs, then peanut butter.
• Reduce speed to low. Add flour mixture in 3 batches, mixing until just combined after each addition. Cover with plastic wrap, and refrigerate 30 minutes.
• Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 1 1/2 inches apart. Press cookies with fork tines to flatten and create a cross-hatch pattern. Bake until golden brown, 14 to 16 minutes. Let cool on sheets 5 minutes. Transfer cookies to wire racks to cool completely.

Steps:

• Preheat oven to 375°.
• In medium bowl combine flour, baking soda, baking powder and salt.
• In mixer bowl cream butter or margarine, peanut butter, brown sugar, and 1 cup granulated sugar until light and fluffy. Beat in eggs and vanilla. Gradually beat in dry ingredients until just combined.
• Shape tablespoonfuls of dough into 1-inch balls and roll in remaining 1/3 cup granulated sugar. Place 3-inches apart on 2 ungreased cookie sheets. With sugar-coated tines of a fork, press and flatten each ball, making a criss-cross pattern.
• Bake 8-10 minutes, until golden.
• Cool on cookie sheets 5 minutes; transfer to racks to cook completely.

Steps:

• Cream together butter, peanut butter and sugars.
• Beat in eggs.
• In a separate bowl, sift together flour, baking powder, baking soda and salt.
• Stir into batter.
• Put batter in refrigerator for 1 hour.
• Roll into 1" balls and put on baking sheet.
• Flatten each ball with a fork, making a criss-cross pattern.
• Bake in a preheated 375 degree oven for 10 minutes or until cookies begin to brown.
• DO NOT OVER-BAKE.

Steps:

• Preheat oven to 375°.
• Combine Peanut butter and butter for 30 seconds. Add sugar, brown sugar, baking powder, baking soda and salt.
• Beat until light and fluffy, about 3 minutes.
• Beat in eggs and vanilla until well combined. Blend in flour.
• Drop dough by rounded teaspoons 1-inch apart onto an ungreased cookie sheet.
• Bake in preheated oven for 9-11 minutes or until tops are lightly browned. Let cookies stand on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool.
• To Store: layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.