CLASSIC PEANUT BUTTER COOKIES
Makes great cookies!
Provided by Shirley Sadler
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h25m
Yield 24
Number Of Ingredients 9
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.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 29.7 g, Cholesterol 35.8 mg, Fat 13.6 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 5.9 g, Sodium 209.4 mg, Sugar 18.2 g
PEANUT BUTTER-PAPRIKA COOKIES
This recipe comes from Sister Pie, a Detroit bakery specializing in pies and baked goods, like blueberry plum balsamic pie, buttered corn scones and rhubarb blondies, that are "comforting with a side of adventure." These oversize cookies embody that ethos. They're tender, sweet and peanut buttery, but gussied up with a sprinkle of flaky sea salt and a hint of smoked paprika.
Provided by Margaux Laskey
Categories cookies and bars, dessert
Time 1h
Yield 20 cookies
Number Of Ingredients 14
Steps:
- Mix the dough: In a medium bowl, gently whisk together the all-purpose and whole wheat flours, baking powder, baking soda, kosher salt and 1/2 teaspoon of the smoked paprika. Set aside.
- Place the butter, peanut butter and both sugars in the bowl of a stand mixer fitted with the paddle attachment and cream on medium speed until homogeneous and paste-like, about 4 minutes. You will see the mixture change from grainy and wet to fluffy and voluminous.
- Add the eggs and vanilla and mix until fully combined, about 2 minutes. Scrape the bowl and paddle thoroughly using a silicone spatula, to fully incorporate all ingredients.
- Add the flour mixture slowly and mix on low speed until the flour is completely incorporated. If you notice any flour at the bottom of the bowl, use your spatula to finish the mixing process.
- Scrape the cookie dough from the bowl onto a big sheet of plastic wrap. Wrap the dough tightly and transfer to your refrigerator, where it should rest for at least 24 hours and up to 3 days. (Alternatively, you may freeze the dough for up to 3 months, then let it thaw on the kitchen counter overnight before proceeding with the recipe.)
- Take the dough out of the refrigerator 2 to 3 hours before you plan to bake the cookies. Once it's quite soft, heat your oven to 350 degrees. Line two baking sheets with parchment paper. Use a 1/4 cup measure to portion the dough into 2-inch balls. Place on the baking sheets. Slightly flatten each cookie to a 1/2-inch thickness with your palm, then use a fork to do that classic hashtag design on top.
- In a small bowl, combine the remaining 2 1/2 teaspoons paprika, sea salt, 1 tablespoon granulated sugar and 1 tablespoon turbinado sugar. Top each cookie with about 1/2 teaspoon of the paprika mixture.
- Transfer the baking sheets to the oven and bake for 16 to 18 minutes, rotating halfway through until the edges are beginning to turn golden brown and the tops don't look wet at all.
- Remove the baking sheets from the oven and allow to cool slightly, about 10 minutes, before transferring the cookies to wire racks to cool. Store in an airtight container for up to 5 days.
Nutrition Facts : @context http, Calories 311, UnsaturatedFat 9 grams, Carbohydrate 33 grams, Fat 18 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 156 milligrams, Sugar 18 grams, TransFat 0 grams
SOFT TRIED 'N' TRUE PEANUT BUTTER COOKIES
When I want to offer friend and family soft and chewy peanut butter cookies, this is the recipe I turn to. Use either creamy or crunchy peanut butter with delicious results. These are the best soft peanut butter cookies, and my family can't get enough. -Emma Lee Granger, La Pine, Oregon
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 5 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy, about 4 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and water. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. , Drop by tablespoons 2 in. apart onto ungreased baking sheets. Flatten with a fork. Bake at 350° until golden brown, 12-15 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 105 calories, Fat 6g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 91mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.
LINDA'S PEANUT BUTTER COOKIES
Steps:
- Combine all ingredients and mix well.
- Shape into 1 inch dough balls. Roll in sugar and place on cookie sheet. Press down with tines of fork.
- Bake at 350 degrees F for 10 minutes. Bottom of cookie should be LIGHT brown.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
LINDA'S MONSTER COOKIES
These cookies are great just from the oven, but even more amazing you can freeze them after baking and when you thaw them out they will be just as chewy and good as they were when they were fresh. Recipe is easily halved or doubled. Yummy!
Provided by SYNEVA B
Categories Desserts Cookies Drop Cookie Recipes
Time 25m
Yield 72
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a very large bowl, cream together the margarine, butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Combine the flour, baking soda, baking powder, salt and rolled oats; stir into the sugar mixture. Mix in chocolate chips and candy-coated chocolate pieces. Drop by tablespoonfuls onto the prepared cookie sheets.
- Bake for 10 to 11 minutes in the preheated oven, or until the edges are golden. If you like chewy cookies, take them out before they look done.
Nutrition Facts : Calories 164.9 calories, Carbohydrate 22.9 g, Cholesterol 17.5 mg, Fat 7.7 g, Fiber 1 g, Protein 2 g, SaturatedFat 3.4 g, Sodium 127.3 mg, Sugar 14 g
PEANUT BUTTER COOKIES IV
Very delicious cookies. Easy to make. These will stay soft in an air-tight container. For special occasions, press five peanut halves into the top.
Provided by Linda White
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Sift together flour, baking soda, and salt; set aside.
- In a medium bowl, cream together butter, peanut butter, 1/2 cup white sugar, and brown sugar until smooth. Beat in egg, then stir in vanilla. Gradually blend in the sifted ingredients. Shape dough into 1 inch balls. Roll in remaining sugar. Place 2 inches apart on ungreased cookie sheets. Criss-cross with fork tines.
- Bake at for 10 to 12 minutes in the preheated oven. Cool slightly, and remove from pan.
Nutrition Facts : Calories 142.1 calories, Carbohydrate 18.9 g, Cholesterol 17.9 mg, Fat 6.8 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 3.1 g, Sodium 119.8 mg, Sugar 13.3 g
ICE BOX PEANUT BUTTER SHORTBREAD COOKIES
These are a great alternative to having store bought slice and bake cookies in your fridge without the preservatives and big price tag. These only cost a few dollars to make!! They are not your typical peanut butter cookie. They cook to be thin, crisp and oh so yummy!!
Provided by Linda McCormick
Categories Other Snacks
Time 1h10m
Number Of Ingredients 8
Steps:
- 1. Cream butter and sugar thoroughly. Add peanut butter mixing well. Add vanilla and eggs: beat well. Sift flour, soda and salt together. Stir into mixture. Shape dough into rectangular roll, wrap in plastic wrap or waxed paper, chill until firm (or freeze), slice and bake in preheated 350 degrees oven for 8-10 minutes, ungreased cookie sheet: Until lightly golden brown.
- 2. This dough freezes well, may be sliced and baked frozen - may require slightly more baking time. (Keep frozen rolls of this dough on hand for fresh baked peanut butter cookies when wanted.)
- 3. Can be made large (rounded tablespoons of stiff chilled dough) do not grease the pan. Do the classic criss-cross with a fork that has been dipped in sugar. Bake them for only 8 minutes and they come out well and make 4 dozen cookies.
- 4. Allow cookies to cool on cookie sheets before removing to a wire rack. Over baked they become sandy dry crisps. Cooked to perfection they have a slight chewiness melt in your mouth treat.
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- Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and both sugars together on medium speed until smooth, about 1-2 minutes. Add the eggs and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the peanut butter and vanilla, then beat on high speed until combined.
- Add the dry ingredients to the wet ingredients, then mix on low until combined. With the mixer running on low speed, add the peanuts, if using. Dough will be thick and soft.
- Cover and chill the dough for 1 hour in the refrigerator (and up to 2-3 days). If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
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- With an electric hand mixer, cream together the butter, granulated sugar, and brown sugar. Add the peanut butter and egg and mix until combined.
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