1 2 3 Chewy Peanut Butter Cookies Food

CHEWY PEANUT BUTTER COOKIES

Steps:

• Mix sugars, peanut butter, and shortening. Add baking soda to the hot water. Add to mixture. Stir well.
• Stir in the eggs. Add the flour. Roll dough into balls.
• Place balls on ungreased cookie sheet. Press with fork dipped in water to make criss-cross design. Bake at 350 - 375 degrees F (175 - 190 degrees C) for about 8-10 minutes.

CHEWY PEANUT BUTTER COOKIES

Steps:

• Heat oven to 375°F. In large bowl, mix peanut butter and milk until smooth. Stir in Bisquick mix and vanilla until blended.
• Shape dough into 1 1/4-inch balls. Roll tops in sugar. On ungreased cookie sheet, place balls, sugar sides up, 2 inches apart. Flatten in crisscross pattern with fork dipped in additional sugar.
• Bake 7 to 9 minutes or until centers are set and bottoms are light golden brown. Do not overbake. Remove from cookie sheet to cooling rack. Cool 15 minutes.

MOIST & CHEWY IRRESISTIBLE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees.
• Combine peanut butter, Crisco, brown sugar, milk and vanilla in large bowl.
• Beat at medium speed with mixer until well blended.
• Add egg and beat just until blended.
• In a separate bowl combine flour, salt and baking soda.
• Add to creamed mixture and mix well with mixer on low speed.
• Drop by heaping teaspoonsful 2" apart onto ungreased cookie sheet.
• Flatten slightly with fork tines.
• Bake 7-8 minutes or until set and just beginning to brown.
• Cool 2 minutes on baking sheet before removing.
• Store in airtight container.
• Makes 3 dozen.

CHEWY, BUTTERY VEGAN PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375°F (190°C). Mix water and egg replacer together in a small bowl, set aside.
• In big mixing bowl cream together peanut butter, almond butter, sugar and margarine.
• Mix in soy milk, egg replacer and vanilla.
• Sift in flour and baking powder into mixture. Add in salt.
• Place cookies 2 inches apart onto lightly greased cookie sheets.
• Bake for 8 to 15 minutes in the preheated oven, or until edges are lightly browned, but center is still a bit soft, as it will harden as cookies cool.

GIANT CHEWY PEANUT BUTTER COOKIES

Steps:

• In large bowl, whisk melted butter and both sugars.
• Whisk in eggs and vanilla til blended.
• Stir in peanut butter.
• In smaller bowl, whisk flour, baking powder and salt.
• Stir into butter mixture.
• Stir in peanuts.
• With a 1/4 cup measuring cup, scoop out dough, shape into balls. Makes 24 - 4" cookies.
• Place on parchment lined cookie sheets 2" apart.
• Flatten gently into 3" rounds.
• Bake in 375° oven for 12-14 minutes. Til light golden brown around edges but still slightly soft.
• Slide parchment paper onto wire rack to cool.
• Make criss-cross fork indentations on top of cookies for a more traditional look.

SOFT AND CHEWY PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a medium bowl, combine flour, soda, and salt. Mix well with a wire whisk set aside.
• In a large bowl, blend sugars, using an electric mixer set at medium speed. Add butter, and mix to form a grainy paste, scraping the sides of the bowl. Add eggs, peanut butter and vanilla and mix at medium speed until light and fluffy.
• Add the flour mixture and mix at low speed until just mixed.
• Drop by rounded spoonfuls onto an ungreased cookie sheet. With a wet fork gently press cookies in a crisscrossed pattern. Bake for 18-22 minutes or until slightly brown along edges.

3-INGREDIENT PEANUT-BUTTER-LOVER COOKIES

Steps:

• Mix ingredients together.
• Drop by spoonful onto baking sheet.
• Bake for 10 minutes at 325°F or 8-10 minutes at 350°.F.

SOFT PEANUT BUTTER COOKIES

Steps:

• Cream butter, peanut butter and both sugars together.
• Add eggs, one at a time, beating well.
• Add baking soda, powder and vanilla.
• Stir in flour.
• Roll into balls, roll in sugar. Flatten cookies, using a fork, in a criss-cross pattern.
• Bake on ungreased cookie sheet at 350 degrees for 6-7 minutes or adjust to suit your oven and size of cookies!

CHEWY PEANUT BUTTER COOKIES

Steps:

• Heat oven to 350°F.
• Beat egg in large bowl with mixer until foamy. Add remaining ingredients; mix well.
• Roll dough into 1-inch balls; place, 2 inches apart, on baking sheet. Flatten each, in crisscross pattern, with fork.
• Bake 11 to 12 min. or until lightly browned. Cool on baking sheet 1 min. Remove to wire racks; cool completely.

CHEWY CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Pre-heat oven to 375F or 190 degrees C.
• Place sheets of foil on the countertop for cooling cookies.
• Combine brown sugar, shortening, water and vanilla in a large bowl.
• Beat at medium speed with an electric mixer until well blended.
• Beat eggs into creamed mixture.
• Combine flour, cocoa, baking soda and salt.
• Mix into the creamed mixture at low speed just until blended.
• Stir in the peanut butter cups.
• Drop by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheets.
• Bake one baking sheet at a time at for 7 to 9 minutes, or until cookies are set.
• Be careful not to overbake the cookies.
• Cool 2 minutes on the baking sheet and then remove to the foil to cool completely.