THE WORLD'S BEST PEANUT BUTTER COOKIES
The name of the recipe says it all. While it is my description of these cookies, it is also the actual name of the recipe that was printed in a small booklet of recipes that came out of a bag of Gold Medal Flour at least 40 years ago. Tried and true, this is the only peanut butter cookie recipe my mother ever made, and it is the only recipe I will use. Prepared as described below, the cookies are soft, yet crispy.
Provided by EQJunkie
Categories Dessert
Time 1h
Yield 36 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Cream together butter, peanut butter, brown sugar and sugar until nice and smooth.
- Add egg and vanilla and beat in well with a spoon.
- Gradually add the self-rising flour. Dough will be stiff.
- Form one inch balls and roll in sugar (I like to toss a dozen of the dough balls into a bag with sugar, shake gently to coat and then leave them in the bag for a couple minutes so a thicker coat of sugar adheres to the dough, then give another light shake before removing them from the bag. But just giving them a quick roll is fine).
- Place sugared dough balls onto an UNGREASED baking sheet about 2 inches apart. Flatten balls with the back of a fork (or if you want flat tops you can flatten them with the bottom of a drinking glass. I usually flatten them with the textured side of my meat cleaver giving the cookies a nice waffle pattern).
- Optional step: You can sprinkle a little extra sugar onto the tops after they are flattened if you like. It adds a little "crunch" to this soft cookie.
- Bake in preheated oven for 8 to 10 minutes or until the edges just start to turn brown. Remove from the oven and cool cookies on baking sheet for a few minutes before transferring to cooling racks.
- Note: While baking one batch of cookies, cover the remaining dough with plastic wrap so it doesn't dry out. I generally form the dough balls for the next batch while the previous batch is cooling on the baking sheet.
- Variation: To give a Christmas touch. Dip the bottom half of the dough balls in regular sugar, then dip the top half of the balls in colored sugar crystals. Then flatten and bake as directed.
- Enjoy!
Nutrition Facts : Calories 89.8, Fat 4.6, SaturatedFat 2, Cholesterol 12.7, Sodium 114.9, Carbohydrate 11, Fiber 0.4, Sugar 6.1, Protein 1.7
THE BEST PEANUT BUTTER COOKIES IN THE WORLD!
I got this recipe from a wife of a co-worker. The recipe is called "Peanut Butter Cookies" but they are honestly the best peanut butter cookies that I have ever tasted in my life. I have not made these myself before because my boyfriend isn't crazy about peanut butter cookies so I do not know how much the recipe will make so I am going to give it my best estimated guess. For all of you peanut butter cookie lovers, I really hope that you enjoy this recipe as much as I did.
Provided by Gingerbear
Categories Dessert
Time 30m
Yield 24-36 cookies
Number Of Ingredients 10
Steps:
- In larger bowl, beat butter, brown sugar, and peanut butter until well blended.
- Add egg and vanilla, beat well.
- Stir together flour, baking powder, baking soda, and salt.
- Gradually add to peanut butter mixture, beat until well blended.
- Heat oven to 350 F.
- Shape dough into 1-1/4 inch balls, roll balls in granulated sugar.
- Place on ungreased cookie sheet.
- With the tines of a fork, flatten ball.
- Flatten again in opposite direction, forming crisscross marks.
- Bake 9 to 10 minutes until light brown and cookie is set.
- Cool slightly, Remove from cookie sheet to wire rack.
- Cool completely.
- Tips: Only use real butter and Jiff Peanut Butter.
- Don't overcook.
- Use Air cookie sheets for baking.
BEST PEANUT BUTTER COOKIES EVER
This is an amazing no-flour peanut butter cookie. It is so easy, even kids like to make it.
Provided by BAKINGNUTS
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 45m
Yield 36
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Press a criss-cross into the top using the back of a fork.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 131.6 calories, Carbohydrate 13.9 g, Cholesterol 10.3 mg, Fat 7.5 g, Fiber 0.9 g, Protein 3.9 g, SaturatedFat 1.6 g, Sodium 139.6 mg, Sugar 12.5 g
GIANT PEANUT BUTTER COOKIES
My favorite peanut butter cookie. Not too peanuty and a nice texture. Makes 20 regular-size or 10 3-inch cookies.
Provided by SharleneW
Categories Dessert
Time 24m
Yield 10 three inch cookies
Number Of Ingredients 10
Steps:
- Heat oven to 375°.
- In large bowl, combine sugars, margarine, peanut butter, vanilla and egg; beat well.
- Lightly spoon flour into measuring cup and level off.
- Add flour, baking powder, baking soda and salt; mix well.
- If you are making the large cookies, it helps to chill the dough for an hour or so at this point, before shaping. It seems to make a firmer cookie--less likely to break. If you aren't concerned about that, you can skip this step.
- Shape about 1/4 cup dough (for 3-inch cookie) into a ball and place 4 inches apart on ungreased cookie sheet (6 per sheet).
- Bake at 375° for 13-16 minutes.
- Remove from cookie sheet and cool completely on wire rack.
BIG GRANDMA'S BEST PEANUT BUTTER COOKIES
This is my husband's grandmother's recipe that is cherished by the family. They are the best cookie that melts in your mouth. They don't have the normal peanut butter fork crossing...but more of a crackled sugar type cookie... My husband comes from a huge family - and these are one of the cherished recipes!!
Provided by LiisaN
Categories Dessert
Time 27m
Yield 3 dozen cookies, 36 serving(s)
Number Of Ingredients 9
Steps:
- Cream together the sugars, Crisco, peanut butter.
- Add the eggs and vanilla.
- Sift the dry ingredients together and add gradually until blended well.
- Roll into tablespoon size balls.
- Roll cookie dough balls into sugar.
- Place on cookie sheets- do not mash with fork in normal "peanut butter cookie" fashion!
- Bake at 350° oven for 11-13 minutes.
BEST PEANUT BUTTER COOKIES EVER
These cookies have been loved by the most anti-peanut butter cookie people. The trick is twice as much peanut butter as your average-joe cookie recipe, and some leavening changes to help turn out a thick, chewy cookie. And the peanut butter matters... I use Adams brand natural organic peanut butter (you can pour out some of the oil if you want), or you can make your own at a health food store like Wild Oats or Whole Foods.
Provided by veg head 4-ever
Categories Drop Cookies
Time 45m
Yield 18 cookies, 18 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, stir together flour, baking soda, baking powder, and salt.
- Beat together the butter, peanut butter, and sugar until light and fluffy. Beat in vanilla, then egg and egg yolk. Gradually beat in the flour mixture.
- Wrap dough in plastic wrap and refrigerate until chilled, or about 2 hours.Take over-filled tablespoonfuls of dough and drop onto greased/floured cookie sheet about 3 inches apart. Lightly press down each cookie. Using a dinner fork dipped in cold water, lightly press cookies, flattening and forming a criss-cross pattern on each cookie. They won't flatten much more in baking so they should already look cookie-ish.
- Bake at 375° until golden brown, or about 10 to 12 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.
- Makes about 1 1/2 dozen big peanut butter cookies.
Nutrition Facts : Calories 158.7, Fat 9.4, SaturatedFat 3.5, Cholesterol 32.4, Sodium 126.7, Carbohydrate 15.8, Fiber 0.8, Sugar 9.4, Protein 4
THE BIGGEST AND BEST PEANUT BUTTER COOKIES IN THE UNIVERSE!
I wish I could take credit for this recipe, but I found it on a food blogger's site, and she said she got it from the Bouchon Bakery in CA. Suffice to say it is THE best peanut butter cookie I have ever had -- and I'm a real connoisseur. Don't faint when you read the ingredients. YES -- it calls for 4 sticks of butter! Just don't tell people that as they moan with delight, enjoying your peanut buttery creations! It'll be our little secret... Notes: I generally eyeball (not measure) the peanut butter, so I probably use more than 2/3 cup. Use crunchy PB if you like; you can also add some chopped up peanuts at the end if you like REALLY crunchy cookies. The original recipe called for these to be peanut butter sandwich cookies (like homemade nutter butters), but I actually think that sandwiching them with peanut butter icing is overkill because they're SO decadent and big already. But I've included that info in case you want to give it a whirl.
Provided by Jakey Bakey
Categories Dessert
Time 45m
Yield 24 enormous cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Mix first 3 ingredients together in a small bowl.
- In another bowl, cream butter and peanut butter together.
- Add both sugars and mix well.
- Add eggs and vanilla to the wet mixture.
- Incorporate the flour mixture, then add the oats.
- Using an ice cream scoop (yes, THAT big!), place balls of dough 3 inches apart on parchment lined cookie sheets.
- Bake about 10 min, or until cookies have spread and edges are just turning golden brown.
- Remove from oven and let cool on cookie sheet for 5-10 min before removing to wire rack.
- If you're going to make PB cookie sandwiches:.
- Mix the three icing ingredients together.
- Spread a thin layer on the underside of one cookie.
- Sandwich another cookie on top.
Nutrition Facts : Calories 483.4, Fat 32, SaturatedFat 14.8, Cholesterol 68.5, Sodium 493.2, Carbohydrate 43.9, Fiber 2.5, Sugar 27.7, Protein 9
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