Addictive Peanut Butter Cookies Chewy Good Food

CHEWY PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper, set aside. In a stand mixer with the paddle attachment cream butter and both sugars until light and fluffy, about 3 minutes.
• Add in peanut butter and mix for 1-2 minutes. Add in egg and vanilla. Mix until combined and clump free.
• Add in flour, salt and baking soda and mix just until combined. Make sure not to overmix.
• Scoop out dough and portion into 16 cookie dough balls. Add sugar to a small bowl and roll each cookie in the sugar and place onto the prepared baking sheet.
• Using a fork flatten cookies slightly then turn and do the opposite direction to get a crisscross pattern.
• Bake cookies for 10 minutes until lightly golden brown and firm on the edges. Remove from the oven and let set for 3-4 minutes. Transfer to cooling rack to cool completely.

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.

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!

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 PEANUT BUTTER COOKIES

Steps:

• Heat oven to 375°F.
• In a large bowl, combine 1/2 cup sugar, brown sugar, and butter.
• Beat until fluffy.
• Add peanut butter, vanilla and egg, mix well.
• In a separate bowl, combine flour, baking soda and salt.
• Mix dry ingredients together with a fork or wire whisk.
• Add dry ingredients to the peanut butter mixture, 1/2 cup at a time, mixing well.
• Scoop dough with a 1 1/2-inch cookie scoop.
• Place 2 inches apart on cookie sheets lightly sprayed with Pam.
• Dip fork in 1/8 cup sugar and flatten dough with a crisscross pattern.
• Lightly sprinkle sugar on the cookies.
• Bake at 375°F for 6 to 9 minutes until golden brown.
• Let cookies cool on cookie sheet for one minute.
• Put cookies on wire racks to cool completely before putting in a cookie jar.

COOKIE JAR PEANUT BUTTER COOKIES

Steps:

• Heat oven to 350°.
• Sift together the flour, baking powder, baking soda and salt, set aside.
• Cream the butter, shortening, and both sugars in a large bowl with an electric mixer at medium speed until light and fluffy.
• Add eggs one at a time, beating well after each addition, then mix in the peanut butter.
• Add the flour mixture by the cupful and beat at low speed to mix well.
• Shape the dough into 1 inch balls and place on ungreased baking sheets (I line the sheets with parchment paper) about 2 inches apart.
• Press each cookie twice in each direction with a lightly floured fork to make a crosshatch design.
• Bake 10-12 minutes.
• ***Do not overbake--they will still be a bit pale, but if you overbake, they won't be chewy on the inside.
• ***Use a spatula to transfer to a rack to cool.

ADDICTIVE CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Heat oven to 350°F.
• Sift together flour, cocoa, baking soda, and salt in a medium sized bowl.
• Beat butter and sugar in a large bowl with a mixer for about 3 minutes or until fluffy.
• Add eggs and vanilla; beat just until combined.
• Gradually add flour mixture and oats, beating well.
• Stir in last four ingredients.
• Drop by heaping rounded tablespoons onto ungreased cookie sheet, lined with parchment paper. They will be a little sticky.
• Bake a total of 11 minutes, placing the cookie sheet on the top third rack for half the time and rotating it halfway through cooking and putting it on the bottom third rack. Do not overcook, they will be a little soft and will flatten after cooling.
• Cool a few minutes and remove from cookie sheet to wire rack.