9 Dozen Peanut Butter Cookies By Freda Food

EASIEST EVER PB COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment or a silicone mat.
• With an electric mixer, beat together the peanut butter, brown sugar and egg until well combined. Stir in the chocolate chips with a wooden spoon.
• Lightly wet your hands and form the mixture into 12 balls. Place the balls about 1 inch apart on the baking sheet. Lightly wet the tines of a fork and press a criss-cross pattern into the top of each cookie. Lightly sprinkle them with flaky sea salt.
• Bake until just starting to brown, 12 to 15 minutes. Let sit for 5 minutes on the baking sheet, then remove to a rack to cool completely before eating.

9 DOZEN PEANUT BUTTER COOKIES BY FREDA

Steps:

• 1. In a Large Bowl of your electric mixer, Beat Butter till light and fluffy, about 3 minutes. Add Both brown and granulated sugars. Beat till no granules remain, that's about 5 more min.
• 2. Add Peanut Butter, Blend til combined well. Add Your Eggs; Continue to Beat on HIGH for 1 more Minute.
• 3. in 2nd large Bowl; Combine the dry ingredients; flour, baking soda, & salt. Slowly add dry mixture to the Butter Mixture, 1 cup at a time till well blended. Mixture will be thick.
• 4. Take 1 TBS of Dough, Roll in palm of your hand to make a ball. Place on GREASED baking Sheet. Flatten to 1/4" thick cookies with Fork in a criss cross pattern, or use palm of your hands, or even bottom of a glass.
• 5. BAKE @ 375 for 10-12 min, or till lightly golden brown on the bottoms. Each cookie is 105 calories, 7 g fat. 2 g protien
• 6. Hints: Your your own Imaginations to make these even more Special, By adding PB or Choc Mini Chips, Nuts, Mini M&M's, Dip half in Chocolate, Drizzle tops with Chocolate glaze, The Ideas are Limitless. Enjoy a BIG BATCH of cookies, These also will freeze very Well to always have on Hand for Company.

THE BEST PEANUT BUTTER COOKIES

Steps:

• Position a rack in the center of the oven and preheat to 375 degrees F. Line 2 rimmed baking sheets with parchment paper.
• Process the peanuts in a food processor until very finely ground; it should be the consistency of almond flour. Whisk together the ground peanuts, flour, baking soda and salt in a medium bowl.
• Beat the brown sugar, granulated sugar, peanut butter, eggs, melted butter, honey and vanilla in a large bowl with an electric mixer until completely smooth. Add the dry ingredients and beat on low until a soft dough forms.
• Working with 2 tablespoons of dough at a time (or using a 1-ounce ice cream scoop), roll the dough into balls. Evenly space them on the prepared baking sheets (12 balls per sheet). Sprinkle with the raw sugar.
• Bake the cookies, 1 baking sheet at a time, until the edges are just set and just beginning to brown, 12 to 15 minutes, rotating the baking sheet halfway through. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

PEANUT BUTTER COOKIES

Steps:

• Line 3 rimmed sheet trays with parchment paper.
• Add the peanut butter, butter and shortening to the bowl of a standing mixer fitted with a paddle attachment, and beat together. Add the brown sugar, and cream until light and fluffy, about 6 minutes. Add the eggs, one at a time, beating well in between each addition. Beat in the vanilla and combine until mixed.
• Whisk the flour, baking soda and 3/4 teaspoon salt together in a medium bowl. Add the flour in 3 additions to the peanut butter mixture, beating until just combined. Stir in the peanut butter chips.
• Use a 1/2-cup ice cream scoop and scoop the cookie batter onto one of the prepared sheet trays. Gently press down the tops of the cookies with a fork making a criss-cross. Sprinkle each cookie with a small pinch of salt and sugar. Place in the refrigerator to firm up, at least 30 minutes.
• Preheat the oven to 375 degrees F.
• Place 6 firmed cookies on each prepared sheet tray, leaving at least 4 inches of space between the cookies. Bake in batches until golden, 18 minutes, rotating the pans halfway through baking.

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!

PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375º.
• Mix first six ingredients.
• Add the rest of the ingredients.
• Mix well.
• Roll into balls and press down with a fork dipped in sugar or flour.
• Bake for 10-12 minutes on ungreased cookie sheet (I usually grease my cookie sheet anyway). Ovens vary so your baking time may be less. Just keep an eye on them.