Fancy Peanut Butter Cookies Food

BEST SUPER SOFT PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees and very lightly grease a baking sheet or line with a baking mat.
• In a medium bowl whisk together flour, baking soda, and salt. Set aside.
• In a large bowl cream together butter, peanut butter, brown sugar, and 1/4 cup granulated sugar for 2-3 minutes until light and fluffy. Mix in egg and vanilla until blended.
• Add dry ingredients to wet ingredients and mix until combined (do not over mix). Roll dough into balls (two regular size cookie scoops or about 3 tablespoons, the balls should be fairly big - this is the key to a super soft texture!)
• Roll cookie dough balls in remaining 2 tablespoons sugar, then place on baking sheet 2-3 inches apart. Use a fork to gently press a criss-cross pattern into each cookie dough ball, only pressing ball down about half way.
• Bake for 8-9 minutes - DO NOT OVER BAKE. The cookies should just begin to crack on top. Allow to cool 1-2 minutes on baking sheet, then transfer to a cooling rack. Store in an airtight container at room temperature up to 5 days (they are softest on day 1 and 2!).

PEANUT BUTTER BLOSSOMS

Steps:

• Adjust the oven racks to the upper and lower thirds and preheat the oven to 375 degrees F. Coat 2 baking sheets with cooking spray
• Combine the flour, baking soda and salt in a medium bowl. Set aside.
• Beat the peanut butter, butter and shortening in a large bowl with an electric mixer on medium high until smooth, about 1 minute. Add the brown sugar and continue to beat until light and fluffy, about 4 minutes. Add the eggs and vanilla and continue to beat until incorporated. Add the flour mixture in two batches and beat on medium until incorporated. Fold in the peanut butter chips.
• Scoop out level tablespoons of dough, roll into balls and space about 2 inches apart on the prepared baking sheets. (You will need to bake the cookies in batches; allow the baking sheets to cool in between batches.)
• Bake until the bottoms and edges of the cookies are golden brown but the middles are still soft, about 10 minutes. (The cookies will bake a bit after they come out of the oven). Indent the warm cookies with the rounded bottom of a teaspoon. If using jelly, fill each indent with some jelly. Top each with a chocolate kiss candy.
• Allow the cookies to cool on the baking sheet for a few minutes and then transfer to a 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.

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:

• 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.

PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350°F.
• Beat together butter, peanut butter, and sugar with an electric mixer until pale and fluffy, 2 to 3 minutes. Beat in egg, then remaining ingredients until a dough forms.
• Arrange level tablespoons of dough 1 1/2 inches apart on 2 buttered baking sheets, then flatten in a crosshatch pattern to a 2 1/2-inch round with fork tines.
• Bake in middle of oven until slightly puffed, 12 to 15 minutes. Cool on sheets 1 minute, then transfer cookies to a rack.

THE BEST PEANUT BUTTER COOKIES IN THE WORLD!

Steps:

• In larger bowl, beat butter, brown sugar, and peanut butter until well blended.
• Add egg and vanilla, beat well.
• Stir together flour, baking powder, baking soda, and salt.
• Gradually add to peanut butter mixture, beat until well blended.
• Heat oven to 350 F.
• Shape dough into 1-1/4 inch balls, roll balls in granulated sugar.
• Place on ungreased cookie sheet.
• With the tines of a fork, flatten ball.
• Flatten again in opposite direction, forming crisscross marks.
• Bake 9 to 10 minutes until light brown and cookie is set.
• Cool slightly, Remove from cookie sheet to wire rack.
• Cool completely.
• Tips: Only use real butter and Jiff Peanut Butter.
• Don't overcook.
• Use Air cookie sheets for baking.