Double Peanut Butter Cookies Recipes

Steps:

• Heat oven to 375°F. Beat peanut butter, sugars, butter and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and baking soda. Stir in peanuts (dough will be stiff).
• Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

Steps:

• Heat oven to 375°F.
• In large bowl, mix sugars, peanut butter, oil and egg with spoon until smooth. Stir in flour, baking powder, baking soda and salt.
• Divide dough into fourths. Shape each fourth into roll, about 14 inches long, on ungreased cookie sheet, placing 2 rolls on a cookie sheet. Pat each roll to about 1/2-inch thickness. Sprinkle 2 tablespoons peanut butter chips on each strip; press lightly.
• Bake 6 to 8 minutes until golden brown; cool 2 minutes. Cut each strip crosswise at an angle into 2-inch slices; cut slices crosswise at an angle the other direction to make triangle shapes. Remove from cookie sheet to wire rack.

Steps:

• In a mixer bowl cream butter, peanut butter, granulated sugar, and brown sugar together thoroughly.
• Stir together the flour, baking soda, and 1/4 teaspoon salt. Add to creamed mixture; beat well. Beat in orange juice.
• Shape dough into a roll 2 inches in diameter and 7 inches long. Wrap in clear plastic wrap. Chill at least 1 hour. Reshape into a round log if necessary.
• Slice cookies 1/8 to 1/4 inch thick. Place half the slices 2 inches apart on ungreased cookie sheet. Spread center of each cookie with about 1 teaspoon peanut butter. Cover with remaining slices. Seal edge with fork.
• Bake in 350 degree oven for 12 to 15 minute Cool slightly; remove form cookie sheet and cool on rack. About 1 dozen cookies.

Steps:

• Heat oven to 375°F
• In small bowl mix chopped peanuts, granulated sugar and cinnamon. Set aside.
• In another small bowl, stir peanut butter and powdered sugar until completedly blended. Shape mixture into 24 balls, about 1 inch each.
• Cut cookie dough slices in half crosswise to make 24 pieces, flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.
• Roll each covered ball in peanut and sugar mixture. gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Sprinkle any remaining peanut mixture evenly on tops of cookies, gently press into dough.
• Bake 7 to 12 minutes or untill edges are golden brown. Cool 1 minutes before removing to cooling rack. Store tightly covered.

Steps:

• Set oven to 350°F.
• Set oven rack to second-lowest or middle position.
• Lightly grease a large baking/cookie sheet.
• In a bowl whisk together flour, sifted cocoa powder, baking soda and baking powder.
• In another bowl using an electric mixer, cream butter, peanut butter, vanilla and sugar until light and fluffy.
• Beat in eggs until well combined.
• Beat in flour mixture.
• Mix in chocolate and peanut butter chips.
• Drop by tablespoons about 2-inches apart on the baking sheet.
• Bake for about 9-10 minutes.
• Cool cookies on racks.
• Delicious!