Aarons Melt In Your Mouth Peanut Butter Cookies Food

MELT IN YOUR MOUTH PEANUT BUTTER COOKIES

Steps:

• Turn oven to 350°F Combine first 5 ingredients in a large bowl. Beat on low speed until throughly mixed.
• Add flour, baking soda and salt, sift and mix inches.
• Use hands and roll dough into 1 1/2" balls and place on greased cookie sheet. Push center of each cookie with a fork.
• Bake for 11 minutes, and let cool for at least 1o minutes. (Careful! Touch these cookies before their done cooling and you'll crumble them!).

MELT IN YOUR MOUTH PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a large bowl beat butter, brown sugar, and peanut butter until well blended.
• Add eggs and vanilla. Blend well.
• Mix dry ingredients together and slowly add to wet mix.
• Roll dough into balls and dip in granulated sugar.
• Place on ungreased cookie sheet.
• Use a glass to flatten ball and fork to make criss cross pattern.
• Bake 9-10 minutes until golden brown.
• Cool slightly (5-10 minutes) and place on a wire rack to fully cool.

PEGGI'S GIAGANTIC, MELT IN YOUR MOUTH, CRISPY PEANUT BUTTER COOKIES

Steps:

• 1. Preheat oven to 350°
• 2. I use a Kitchen Aid stand mixer & leave it running the whole time I'm putting this together.
• 3. Cream shortening, sugars, and vanilla extract.
• 4. Add beaten eggs, and beat thoroughly. (Just throw them in, don't beat first)
• 5. Stir in peanut butter.
• 6. Combine dry ingredients; stir into creamed mixture.
• 7. Using big scoop, place 6 level scoops on ungreased air bake cookie sheets.
• 8. Press with back of fork dipped in milk to make a crisscross design. Original recipe calls for flour but milk makes it crisper. Refer to picture above. It shows one that is in the ball & the others show how much to flatten.
• 9. Bake at 350° for exactly 14 minutes. Set your timer.
• 10. Remove from oven & let cool on cookie sheet for at least 5 minutes. Then transfer to wire cooling rack until completely cool. I stack these standing up in large air tight container to keep them from weighing heavy on each other.

MELT-IN-YOUR-MOUTH BUCKEYES

Steps:

• Mix peanut butter, sugar, butter and vanilla together in a large bowl. Cover and refrigerate for 1 hour.
• Melt chocolate chips and shortening over low heat (I use my crockpot). Make peanut butter mixture into 1 inch to 1 1/2 inch balls. Work with a small amount of the peanut butter mixture at a time, keeping the rest refrigerated until ready to form into balls. Using toothpicks or small forks, dip the balls into the chocolate. Set on wax paper and refrigerate.

MELT IN YOUR MOUTH BUTTER COOKIES

Steps:

• Cream butter or margarine (and yes margarine does work beautifully! I can see some people raising their eyebrows!) with sugar.
• Add eggs and vanilla and mix.
• Add flour, baking powder and salt and mix well.
• At this point you can either roll out and cut with cookie cutters or roll dough into 1 inch balls and flatten on cookie sheet.
• Bake at 375F for 6 to 8 minutes until set, NOT brown.
• Mix icing ingredients together and ice cookies once cooled.

MELT IN YOUR MOUTH PEANUT BUTTER BLOSSOMS

Steps:

• Preheat oven to 350.
• In your electric mixer's bowl, beat the shortening and peanut butter on medium to high speed for 30 seconds, or until well combined.
• Add the granulated sugar, brown sugar, baking powder and baking soda.
• Beat until well combined and"fluffy", occasionally scraping the sides of the bowl.
• Beat in egg, milk and vanilla until well combined.
• Beat in the flour.
• You may stir in any remaining flour with a wooden spoon if your mixer doesn't get it all.
• Shape cookie dough into one inch balls.
• Roll the balls (individually) in the 1/4 cup granulated sugar.
• Place balls 2 inches apart on an ungreased cookie sheet.
• Bake for 10 to 12 minutes, until bottoms are lightly browned.
• Do not overbake.
• Immediately press a Hershey's Kiss into the center of each cookie.
• Transfer cookies to a wire rack to cool.
• After cooling, hide them from your children, or you won't get any.

MELT IN YOUR MOUTH PEANUT BUTTER COOKIES

Steps:

• 1. In a bowl cream together, the shortening, peanut butter, granulated sugar and powdered sugar.
• 2. Beat in eggs and vanilla extract.
• 3. Add the sifted flour, baking soda and salt. Then gradually add to the creamy mixture. Beat well.
• 4. Using a teaspoon, drop cookie dough onto ungreased cookie sheet.
• 5. Flatten cookie dough with a floured fork, and bake in a 350°F oven for 12 to 15 minutes.
• 6. Remove cookie sheet from oven, and place cookies on a cooling rack to allow cookies to cool completely.
• 7. *Note: I did refrigerate the cookie dough for an hour or two, before placing the cookie dough on baking sheets. I also baked my cookies on Pampered Chef Baking Stones.

MELT IN YOUR MOUTH PEANUT BUTTER FUDGE

Steps:

• Line a 13 x 9 x 2-inch pan with aluminum foil and then spray with a no-stick cooking spray.
• Combine sugar, butter and milk in large saucepan, stirring constantly on medium heat, until mixture comes to a boil.
• Simmer 5 minutes, stirring constantly. Remove from heat.
• Add peanut butter. Stir until well blended. Add marshmallow creme and vanilla. Beat until well blended.
• Spread in prepared pan. Cool. (I cool mine in the fridge after inital cool down).
• Cut into candy-sized pieces using a pizza cutter (works GREAT!). Store in covered container.