7 Ingredient Peanut Butter Cookies Food

PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 325 degrees F. Grease two cookie sheets.
• In a small bowl, mix together the flour, baking soda, and salt.
• In a medium bowl, use a handheld electric mixer to cream the butter and sugars until light and fluffy, about 4 minutes. Add the egg and beat until fully incorporated. Add the vanilla and the peanut butter and beat until fully incorporated. Add the flour mixture and beat until well mixed.
• Using a tablespoon, drop the cookie dough onto the cookie sheets. Press each cookie lightly with a lightly floured fork. Bake for 15 to 18 minutes. Let cool on the baking sheets for 5 minutes and finish cooling on a wire rack.

PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375 degrees. Grease a baking sheet. In a large bowl, cream together sugar and butter. Beat in egg to mixture. Mix in peanut butter and vanilla until smooth and creamy. Stir in salt, baking soda and flour until well combined. Roll dough into 1 inch balls and then roll in sugar. Place on baking sheet and flatten with fork. Bake for 12-15 minutes.

7 INGREDIENT PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350°F.
• Sift together sugar, nutmeg, and cinnamon very well.
• Add egg and peanut butter, mix thoroughly(about 1 minute or so).
• Mixture should be very moist. Add the flour and mix thoroughly.
• Roll into balls (I recommend using a tablespoon full, but I suppose they could be bigger is desired) and place on cookies sheet, leaing about an inch in between each cookie.
• Bake for 15-20 minutes, checking every so often and touching (I really mean TOUCHING. Do not press or you will have flat cookies; very delicate.) the top of the cookie with a spoon. They are done when touching the top shows has no effect on the cookie.
• Eat with milk or alone. I recommend eating them when they are still warm.so good -- >3

3 INGREDIENT PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Add the peanut butter, brown sugar and egg to a large bowl and mix with an electric mixer on high speed until smooth and creamy, 2 to 3 minutes. Roll pieces of dough into tablespoon-size balls and divide between two baking sheets. Flatten each ball with the tines of a fork to form a criss-cross pattern.
• Bake until the cookies are set and just turning golden brown around the edges, about 10 minutes. Let cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely, about 30 minutes.

CLASSIC PEANUT BUTTER 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.

3-INGREDIENT PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix peanut butter, sugar, and egg together in a bowl using an electric mixer until smooth and creamy. Roll mixture into small balls and arrange on a baking sheet; flatten each with a fork, making a criss-cross pattern.
• Bake in the preheated oven for 10 minutes. Cool cookies on the baking sheet for 2 minutes before moving to a plate.

PEANUT BUTTER COOKIES

Steps:

• Heat oven to 180C/160C fan/gas 4 and line 2 large baking trays with baking parchment.
• Measure the peanut butter and sugar into a bowl. Add ¼ tsp fine table salt and mix well with a wooden spoon. Add the egg and mix again until the mixture forms a dough.
• Break off cherry tomato sized chunks of dough and place, well spaced apart, on the trays. Press the cookies down with the back of a fork to squash them a little. The cookies can now be frozen for 2 months, cook from frozen adding an extra min or 2 to the cooking time.
• Bake for 12 mins, until golden around the edges and paler in the centre. Cool on the trays for 10 mins, then transfer to a wire rack and cool completely. Store in a cookie jar for up to 3 days.