Peanutty Peanut Cookies Recipes

Steps:

• Preheat oven to 350°. In a large bowl, beat brown sugar and butter until blended. Beat in egg and vanilla. In another bowl, whisk oats, flour, salt and baking powder; gradually beat into sugar mixture. Stir in peanuts., Drop by tablespoonfuls 4 in. apart onto parchment paper-lined baking sheets; spread into 3-in. circles. Bake 8-10 minutes or until edges are golden brown. Remove from pans to wire racks to cool completely., In a large bowl, beat filling ingredients until fluffy. Spread on bottoms of half of the cookies; cover with remaining cookies.

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:

• In a bowl, cream shortening and sugar. Beat in eggs and vanilla until light and fluffy. Combine flour, baking soda and salt; gradually add to the creamed mixture. Fold in peanuts. Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until browned and almost set (centers will be soft). Remove to a wire rack to cool.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the peanut butter, butter, white sugar, and brown sugar until well blended. Beat in the egg, milk, and vanilla one at a time. Combine the flour, baking powder, and salt; stir into creamed mixture. Roll tablespoonfuls of dough into balls. Place cookies 2 inches apart onto ungreased cookie sheets. Press each ball once with fork tines.
• Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned.

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together flour and baking powder; set aside.
• In a large bowl, beat peanut butter, sugar, and butter until smooth. Beat in egg. Gradually add flour mixture, beating to combine.
• Pinch off dough by the tablespoon; roll into balls. Place 2 inches apart on parchment-lined baking sheets. Using a fork, press balls in a crisscross pattern, flattening to a 1/2-inch thickness.
• Bake cookies, rotating halfway through, until lightly golden, 18 to 22 minutes. Cool cookies on a wire rack.

Steps:

• Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
• Whisk flour, baking powder and salt in a small bowl. In a large bowl, using a wooden spoon or spatula, smash and mix butter and both sugars together until smooth and creamy. Add peanut butter and stir until incorporated. Add egg and vanilla, and stir until well combined. Add flour all at once and fold gently until dry bits disappear, then fold in the peanut butter chips and peanuts, if using, until evenly dispersed.
• Using a small cookie scoop or a measuring tablespoon, drop rounds of dough on a prepared sheet, spacing 1½ inches apart. Bake until just dry on top and set along the edges, 10 to 11 minutes. Do not overbake. Scoop and drop dough onto the second sheet while the first bakes, then slide into the oven when the first comes out.
• Place the baking sheets on racks to cool completely. The cookies will keep in an airtight container at room temperature for up to 1 week or in the freezer for up to 2 months.

Steps:

• Preheat oven to 375 degrees.
• Mix flour, baking powder and baking soda in a small bowl.
• Cream the butter and sugars together.
• Add peanut butter, honey, eggs and vanilla and beat until light and fluffy.
• Add dry ingredients.
• Mix.
• Fold in the peanuts.
• Spoon batter onto greased cookie sheets about two inches apart.
• With the back of spoon, flatten the dough to 1/2 inch to 3/4 inch in thickness.
• Bake cookies for nine to ten minutes or until done (Do not over bake).
• Let rest on baking sheet for a minute and then move them to wire racks to cool.

Steps:

• preheat oven to 350 degrees.
• Break-up peanuts (I use a rolling pin and a plastic bag) and roast them on a cookie sheet in the oven for 8 minutes or so, stirring a couple of times. Be careful, they are easy to burn. Set aside.
• Mix with fork in a bowl:.
• 1 cup flour and 1/2 teaspoon baking soda.
• Mix in another bowl: 1 egg, 1 cup brown sugar, 1/4 cup milk (or whatever) then add 1 cup crunchy peanut butter and mix.
• Add roasted peanuts and optionally 1/2 cup dark chocolate chips -- if you use these you might want to add another 1/8 cup sugar.
• Mix the flour and egg mixtures together. Use a spoon to make balls and roll them between your palms to get them smooth and flatten them on a greased cookie sheet with a fork. Or, if you don't use chocolate chips you can push a large chocolate wafer-drop into the center of the ball to flatten it.
• Bake 12 at a time as close to the center of the cookie sheet as you can, keeping away from the edges where the heat wraps around. Bake about 10 minutes (depending on your oven) and cool on a rack.