Peanut Butter Cookies Supreme Recipes

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:

• In a large bowl, combine peanut butter and butter. Stir in cracker crumbs and sugar. Press into a greased 13-in. x 9-in. dish., In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; spoon over crust. Spread with whipped topping; sprinkle with peanuts. Cover and refrigerate for at least 1 hour or until set. Refrigerate leftovers.

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:

• Combine margarine, peanut butter, sugars, egg, and vanilla. Blend together very well.
• Add flour, baking soda and salt with mixer. Chill dough 15 minutes in the refrigerator. Roll into balls by hand.
• Place on sprayed cookie sheet and bake in a preheated 350 degrees F (175 degrees C) oven until edges very lightly browning (about 7 to 10 minutes). Don't overcook. We store them in a plastic storage containers, and they stay soft!

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until dough forms.
• Shape dough into 36 (1-inch) balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
• Bake 8 to 10 minutes or until light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets. Cool completely, about 20 minutes. Store cookies in tightly covered container.

Steps:

• In a large bowl beat peanut butter and butter until well blended.
• Beat in sugar, baking powder and soda until well blended.
• Beat in egg and vanilla until well blended, and slowly begin to add the flour at low speed.
• Stir in peanut butter cups and mini chocolate chips.
• Cover with plastic wrap and refrigerate for 1 hour.
• Preheat oven to 375F degrees.
• Form cookie dough into 2 inch balls and place evenly on a cookie sheet.
• With the bottom of a sturdy glass press down to make perfect circles (this is if you wish to make as a gift and pack in a tube-or you have kids like mine-"her's is bigger!") Bake for 10 minutes, remove to a rack to cool.
• Take the 1/3 cup of mini chocolate chips and pour into the ziplock baggie and seal.
• Microwave at 50% power for 1 min, turn bag and repeat.
• mush around with your hand to make sure all chips are melted.
• Snip off a very tiny corner of the bag and pipe chocolate onto cooled cookies-I do fast lines in all directions, and let stand until chocolate is set.

Steps:

• Preheat oven to 350 degrees F. Sift together the flour, and baking soda, set aside.
• In a medium bowl, cream the white sugar and brown sugar with the butter. Stir in the eggs, one at a time, then the vanilla and peanut butter. Add the dry ingredients to the creamed mixture and stir until combined. Finally, stir in the nuts, chocolate chips and coconut.
• Drop by heaping teaspoonfuls onto cookie sheets.
• Bake for 12 to 15 minutes in the preheated oven. Cool on wire racks.

Steps:

• Preheat oven to 375 degrees F.
• In a medium bowl, combine flour, baking soda, baking powder, and salt. In a mixer bowl, cream butter or margarine, peanut butter, brown sugar, and 1 cup granulated sugar until light and fluffy. Beat in the eggs and vanilla.
• Gradually beat in your choice of mix-in's until just combined. If you want just peanut butter cookies, just skip this step.
• Drop heaping tablespoons of dough into remaining 1/3 cup granulated sugar. Shape into balls. Place about 3 inches apart onto ungreased cookie sheets. Flatten slightly with a fork dipped in the sugar.
• Bake for 10 minutes or until the cookies are just set and are slightly firm to the touch. Do not over-bake. They will crisp up when cooled.
• Cool for one minute on cookie sheets. Transfer to wire racks to cool completely.