Marys Peanut Butter Cookies Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix flour, baking powder, and salt together in a small bowl.
• Beat shortening, peanut butter, 1/2 cup white sugar, and brown sugar together in a large bowl until creamy. Add egg, milk, and vanilla extract; mix until just blended. Slowly add the flour mixture until dough is combined.
• Roll dough into balls and roll into the remaining white sugar to coat. Place cookies on baking sheets and make a small indentation in the center of each using your thumb.
• Bake in the preheated oven until golden brown, 9 to 11 minutes. Remove from oven and place a chocolate kiss in each indentation. Allow to cool slightly; remove from baking sheets and cool completely.

Steps:

• 1. Preheat oven to 375 degrees F.
• 2. Combine margarine, peanut butter, sugars, egg and vanilla.
• 3. In a separate bowl sift together dry ingredients and add to wet mixture.
• 4. Form into small balls, roll in remaining sugar and flatten with a fork... creating a criss-cross design.
• 5. Bake 10-12 minutes until practically perfect.
• 6. Note: You can substitute butter for the margarine, but I actually prefer the reduced-fat margarine in this recipe. Also, be careful not to over-bake. These cookies are best when they're a little under-done.

Steps:

• In medium bowl, thoroughly stir together the flour, baking powder, baking soda and salt; set aside.
• In a large bowl with mixer on medium speed, beat together the brown sugar, butter, peanut butter, shortening and molasses until well blended and fluffy -- about 2 minutes. Add the eggs, and beat until very well blended and smooth.
• Beat in half of the flour mixture until evenly incorporated. Stir in or beat in the rest of the flour mixture until evenly incorporated. .
• Refrigerate the dough for at least 1 1/2 hours or up to 12 hours or until firmed up. Preheat the oven to 375*.
• Grease several baking sheets or use nonstick spray.
• Shape portions of the dough into generous 1 1/4" balls with lightly greased hands. Place the peanuts in a small bowl. Dip one half of each ball into the peanuts until some are embedded.
• Place the balls, peanut side up on the baking sheets, spacing about 2 3/4" apart. Using your palm, press down on the balls until the tops are just flattened.
• Bake the cookies, one sheet at a time in the upper third of the oven for 8-10 minutes or until lightly tinged with brown and just barely set when pressed in the centers. Reverse sheets halfway through baking from front to back to ensure even browning.
• Transfer the sheets to a wire rack and let stand until the cookies firm up slightly. 1-2 minutes.With a spatula, remove cookies to wire racks to cool completely.
• Store in an airtight container for up to 10 days or freeze up to 2 months.

Steps:

• Line two baking sheets with parchment paper and set aside.
• In a medium saucepan, combine the butter, milk, sugar and cocoa and bring to a boil over high heat. Boil for 2 minutes.
• Remove from the heat and stir in the peanut butter and vanilla until uniform. Add the oats, flax seed and salt and stir well to combine.
• Immediately drop about 24 rounded tablespoons onto the prepared baking sheets and allow the cookies to cool and set for about 15 minutes. The cookies will keep in a sealed container at room temperature for 1 week. If you'd like a chewier cookie, store in the fridge.

Steps:

• Heat oven to 180C/160C fan/gas 4 and line 2 large baking trays with baking parchment.
• Measure the peanut butter and sugar into a bowl. Add ¼ tsp fine table salt and mix well with a wooden spoon. Add the egg and mix again until the mixture forms a dough.
• Break off cherry tomato sized chunks of dough and place, well spaced apart, on the trays. Press the cookies down with the back of a fork to squash them a little. The cookies can now be frozen for 2 months, cook from frozen adding an extra min or 2 to the cooking time.
• Bake for 12 mins, until golden around the edges and paler in the centre. Cool on the trays for 10 mins, then transfer to a wire rack and cool completely. Store in a cookie jar for up to 3 days.

Steps:

• Heat oven to 350 degrees. Line several baking sheets with parchment paper, and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter, peanut butter, and both sugars together until light and fluffy. Add egg and vanilla, and mix on medium speed until well combined.
• In a medium mixing bowl, sift flour and baking soda together. Add to the butter mixture, and beat just to combine.
• Scoop out 2 tablespoons of dough, shape into a ball, and place on one of the prepared baking sheets. Repeat with remaining dough, placing scoops 3 inches apart. Dip the tines of a fork in warm water; press the dough balls lightly with the back of the fork to flatten them slightly (dip the fork back in the water for each dough ball, to prevent sticking). Sprinkle with a few peanuts, if desired.
• Transfer to the oven, and bake until golden brown, 18 to 20 minutes, rotating the baking sheets between the oven shelves halfway through baking. Transfer baking sheets to a wire rack to cool. Store in an airtight container at room temperature up to 1 week.

Steps:

• Heat oven to 375°F.
• In large bowl, mix sugars, peanut butter, shortening, vanilla and egg. Stir in remaining ingredients.
• Shape dough into 36 (1 1/4-inch) balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in granulated sugar.
• Bake 8 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack.