Chunky Peanut Butter Cookies Food

CRUNCHY PEANUT BUTTER COOKIES

Steps:

• Gather the ingredients. Preheat the oven to 400 F (200 C/Gas 6).
• In a mixing bowl with an electric mixer, or in a stand mixer, cream the white and brown sugars with the butter and crunchy peanut butter until light and fluffy.
• Beat the egg and vanilla into peanut butter mixture until smooth and well blended.
• In a separate bowl, combine the flour, salt, and baking soda.
• Blend flour mixture into creamed ingredients gradually.
• Using lightly floured hands, shape the peanut butter cookie dough into 1-inch balls and place 2 inches apart on parchment-paper-lined (or ungreased) cookie sheets.
• Dip a fork in flour and press it into the balls of dough, making a criss-cross design and flattening the cookies slightly. Dip the fork in the flour after each press. Dust each cookie with additional granulated sugar, if desired.
• Bake in the preheated oven for about 7 minutes, or until the cookies are lightly browned around edges.

SUPER-CHUNKY COOKIES

Steps:

• 2 cups assorted mix-ins (such as holiday M&Ms, toffee bits, shredded coconut, peanut butter chips and/or white chocolate chunks)
• Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper. Sift the flour, baking soda and salt into a large bowl. In a separate large bowl, whisk the melted butter, brown sugar, cocoa powder, eggs and vanilla until combined. Stir in the flour mixture with a wooden spoon until just incorporated, then stir in the chocolate chips and assorted mix-ins.
• Drop tablespoonfuls of dough about 3 inches apart on the prepared baking sheets; smooth the tops with damp fingers. Bake, switching the pans halfway through, until puffed and set, about 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks 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.

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.

CHUNKY PEANUT BUTTER COOKIES

Steps:

• In a large bowl, cream the butter, sugars and peanut butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, oats, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in the chocolate chips, raisins, peanuts and coconut., Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.

CHUNKY PEANUT BUTTER OVERLOAD COOKIES

Steps:

• Preheat oven to 375°F.
• Combine flour, baking soda, and salt in small bowl.
• Beat shortening, peanut butter, brown sugar and egg in a large mixer bowl on medium speed until light and creamy, about 4 minutes.
• Add flour mixture, chocolate or peanut butter chips, and pecans. Mix well.
• Drop dough by spoonfulls onto ungreased baking sheets. Bake at 375°F for 8-10 minutes, or until light golden. Cool 10 minutes, then remove to rack to cool completely.

CHOCOLATE CHUNK-PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
• In a stand mixer cream together the butter, peanut butter, sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla, mix to combine.
• In a small bowl whisk together the peanut flour, salt, and baking soda. Add the mixture to the creamed butter mixture and mix on low speed until just smooth. Add the chocolate pieces and mix on low until just combined.
• Use a 2-ounce scoop to portion out the cookies or use a spoon and then roll the dough in your hands to make it round. Sprinkle the cookies with sugar and flatten with the tines of a fork to create the classic cross hatch pattern.
• Bake for about 8 to 10 minutes, making sure they are set, but not quite dry in the center. Cool on a rack.

MAKEOVER CHUNKY PEANUT BUTTER COOKIES

Steps:

• In a large bowl, cream the butters, brown sugar and sugar substitute until light and fluffy. Beat in peanut butter. Add eggs, one at a time, beating well after each addition. Combine the flour, oats, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in the raisins, coconut and chocolate chips. , Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.

CHUNKY PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (180C).
• Grease cookie sheet with vegetable oil.
• Cream together margarine, peanut butter, and sugars until mixture is smooth and fluffy.
• In seperate bowl combine flour, cocoa and baking soda.
• Add flour mixture to sugar mixture gradually, stirring in until well blended.
• (Mixture should be firm).
• Fold chocolate chips into batter until chips are evenly spread throughout.
• Spoon out level tablespoon and roll batter into a ball with palms of hand.
• Drop ball on cookie sheet and lightly press down with palm.
• Use fork to spread batter a little flatter (This will make cookie nice and round).
• Bake for 10-12 minutes (until cookies are slightly brown around edges).
• Let cool aaprox.
• 10-15 minutes.
• Remember to re-grease pan a little between patches.