Peanut Butter Cookies By Laura Secord Recipes

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment or a silicone mat.
• With an electric mixer, beat together the peanut butter, brown sugar and egg until well combined. Stir in the chocolate chips with a wooden spoon.
• Lightly wet your hands and form the mixture into 12 balls. Place the balls about 1 inch apart on the baking sheet. Lightly wet the tines of a fork and press a criss-cross pattern into the top of each cookie. Lightly sprinkle them with flaky sea salt.
• Bake until just starting to brown, 12 to 15 minutes. Let sit for 5 minutes on the baking sheet, then remove to a rack to cool completely before eating.

Steps:

• Set oven to 350°F.
• Lightly grease a large baking sheet.
• In a large mixing bowl sift together flour, baking soda and salt.
• In the bowl of a mixer fitted with the paddle attachment, cream together butter, white sugar, and maple extract.
• Beat in brown sugar and peanut butter and continue to beat until smooth (about 2 minutes).
• Add in egg and beat for another 1-2 minutes.
• Reduce the speed and add in the dry ingredients in 3 additions, mixing well until a stiff dough forms.
• Shape the dough into small balls and place 2-inches apart on the prepared baking sheet.
• Press down with a fork to flatted.
• Bake for about 12-15 minutes or until golden brown.

Steps:

• In large mixer bowl, beat butter and sugar until well blended. Add peanut butter, eggs, vanilla and salt if desired; beat well.
• Add flour, oats and baking soda; mix well.
• Chill until firm, 6 hours or overnight.
• Roll into 1-inch balls; place 2-inches apart on ungreased baking sheets. Flatten with fork or glass dipped in sugar.
• Bake in preheated 375° oven 9-10 minutes or until golden. Let stand 2-3 minutes, remove from baking sheet.
• Store covered at room temperature.

Steps:

• Preheat oven to 375°. In a large bowl, cream shortening, peanut butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture and mix well. , Roll into 1-1/2-in. balls. Place 3 in. apart on ungreased baking sheets. Flatten with a fork or meat mallet if desired. Bake 10-15 minutes. Remove to wire racks to cool.

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.