Peanut Butter Cookies Big Super Nutty 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 325 degrees F.
• Mix all ingredients with large spoon until well blended.
• Roll into 24 balls; place, 4 inches apart, on baking sheets. Flatten with fork.
• Bake 20 min. or until lightly browned. (Do not overbake.)
• Cool 5 min. on baking sheets; transfer to wire racks. Cool completely.

Steps:

• Adjust oven rack to low center position; heat oven to 350 degrees. Sift flour, baking soda, baking powder, and salt in medium bowl.
• In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes with electric mixer, stopping to scrape down bowl as necessary. Beat in peanut butter until fully incorporated, then eggs, one at a time, then vanilla. Gently stir dry ingredients into peanut butter mixture. Add ground peanuts; stir gently until just incorporated.
• Working with 2 tablespoons dough at a time, roll into large balls, placing them 2 inches apart on a parchment-covered cookie sheet. Following illustration 2, press each dough ball with back of dinner fork dipped in cold water to make crisscross design. Bake until cookies are puffed and slightly brown along edges, but not top, 10 to 12 minutes (they will not look fully baked). Cool cookies on cookie sheet until set, about 4 minutes, then transfer to wire rack to cool completely. Cookies will keep, refrigerated in an airtight container, up to 7 days.

Steps:

• Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.
• Heat oven to 375°F.
• Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.
• Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.

Steps:

• Preheat oven to 325 degrees.
• In a large mixing bowl, cream together shortening, butter or margarine, and peanut butter with electric mixer on medium speed. Gradually add both sugar. Beat in eggs, one at a time until light and fluffy.
• In a separate medium mixing bowl, combine flour, baking soda, and salt. Gradually add dry ingredients to creamed mixture; beat until well blended. Stir in peanuts.
• Drop dough by rounded teaspoonsful onto ungreased cookie sheets. Bake for 12-15 minutes or until golden brown.

Steps:

• Preheat oven to 350 degrees. Sift flour, baking soda, powder & salt in medium bowl. In separate bowl, beat butter until creamy, add sugars, beat until fluffy, about 3 minutes. Add peanut butter, until fully incorporated, then eggs, one at a time, then vanilla. Gently stir dry ingredients into peanut butter mixture. Add ground peanuts, stir gently until just mixed. Working with 2 tablespoons at a time, roll into large balls, placing them 2 inches apart on a cookie sheet. Press each dough ball with back of dinner fork, dipped in cold water to make a criss-cross design. Bake until cookies are puffed, & slightly browned along edges, but not top, 10 to 12 minutes (they will not look fully baked.)