JIF® IRRESISTIBLE PEANUT BUTTER COOKIES
The classic peanut butter cookie made even more irresistible with JIF® Peanut Butter!
Provided by Jif
Categories Trusted Brands: Recipes and Tips SMUCKER'S®
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F. Place sheets of foil on countertop for cooling cookies.
- Combine brown sugar, JIF® peanut butter, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
- Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended.
- Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Flatten slightly in crisscross pattern with tines of fork.
- Bake one baking sheet at a time for 7-8 minutes or until set and just beginning to brown. Do not over-bake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
Nutrition Facts : Calories 166.4 calories, Carbohydrate 20.1 g, Cholesterol 7.9 mg, Fat 8.3 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 1.9 g, Sodium 156.6 mg, Sugar 12.1 g
IRRESISTIBLE JIF PEANUT BUTTER COOKIES
Steps:
- 1. HEAT oven to 375ºF. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
- 2. COMBINE flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded measuring tablespoonfuls of dough 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.
- 3. BAKE one baking sheet at a time for 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling rack to cool completely.
MOIST & CHEWY IRRESISTIBLE PEANUT BUTTER COOKIES
Make and share this Moist & Chewy Irresistible Peanut Butter Cookies recipe from Food.com.
Provided by Anita Harris
Categories Drop Cookies
Time 8m
Yield 36 Cookies
Number Of Ingredients 10
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.
JIF® IRRESISTIBLE PEANUT BUTTER COOKIES
The classic peanut butter cookie made even more irresistible with JIF® Peanut Butter!
Provided by Jif
Categories SMUCKER'S®
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F. Place sheets of foil on countertop for cooling cookies.
- Combine brown sugar, JIF® peanut butter, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
- Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended.
- Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Flatten slightly in crisscross pattern with tines of fork.
- Bake one baking sheet at a time for 7-8 minutes or until set and just beginning to brown. Do not over-bake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
Nutrition Facts : Calories 166.4 calories, Carbohydrate 20.1 g, Cholesterol 7.9 mg, Fat 8.3 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 1.9 g, Sodium 156.6 mg, Sugar 12.1 g
FUDGE-FILLED IRRESISTIBLE PEANUT BUTTER COOKIES
Make and share this Fudge-Filled Irresistible Peanut Butter Cookies recipe from Food.com.
Provided by Jifreg Recipes
Categories Drop Cookies
Time 40m
Yield 48 cookies
Number Of Ingredients 13
Steps:
- HEAT oven to 375°F Coat baking sheets with no-stick cooking spray.
- For Cookies: BEAT peanut butter, shortening, brown sugar, milk and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs. Beat just until blended.
- COMBINE flour, baking soda and salt in medium bowl. Add to creamed mixture on low speed, mixing just until blended. Drop by level tablespoonfuls 2 inches apart onto prepared baking sheets.
- BAKE 6 to 7 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove to wire rack to cool completely.
- For Filling: MICROWAVE sweetened condensed milk and chocolate chips in medium microwave-safe bowl on HIGH for 1 1/2 minutes or until melted and smooth when stirred. Stir in vanilla. Let cool 15 minutes. Spread generously on flat side of half the cookies. Top with remaining cookies, flat side down, to form sandwich cookies.
Nutrition Facts : Calories 180.4, Fat 7.6, SaturatedFat 2.8, Cholesterol 8, Sodium 157.4, Carbohydrate 26.6, Fiber 1.4, Sugar 17.7, Protein 3.7
JIF® IRRESISTIBLE PEANUT BUTTER COOKIES
The classic peanut butter cookie made even more irresistible with JIF® Peanut Butter!
Provided by Jif
Categories SMUCKER'S®
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F. Place sheets of foil on countertop for cooling cookies.
- Combine brown sugar, JIF® peanut butter, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
- Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended.
- Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Flatten slightly in crisscross pattern with tines of fork.
- Bake one baking sheet at a time for 7-8 minutes or until set and just beginning to brown. Do not over-bake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
Nutrition Facts : Calories 166.4 calories, Carbohydrate 20.1 g, Cholesterol 7.9 mg, Fat 8.3 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 1.9 g, Sodium 156.6 mg, Sugar 12.1 g
IRRESISTIBLE JIF® PEANUT BUTTER COOKIES
These classic peanut butter cookies are a delectable snack with a glass of cold milk or a cup of coffee.
Provided by Allrecipes Member
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- Combine peanut butter, shortening, light brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
- Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork.
- Bake at 375 degrees F for 7 to 8 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet on a cooling rack; remove cookies to rack to cool completely.
Nutrition Facts : Calories 100.1 calories, Carbohydrate 10.7 g, Cholesterol 4.6 mg, Fat 5.5 g, Fiber 0.3 g, Protein 2.1 g, SaturatedFat 1.2 g, Sodium 103.3 mg, Sugar 5.5 g
JIF PEANUT BUTTER AND JELLY COOKIES
Although I use a different recipe when making peanut blossom cookies, here's another that has a similar taste, but uses jelly instead of a chocolate kiss. For variation, you could substitute half kisses/half jelly on these. Taken from allrecipes.com An added note: I have found this cookie does not keep well. Make only if the cookies can be eaten in a day or so.
Provided by ladyfingers
Categories Dessert
Time 30m
Yield 36-48 cookies
Number Of Ingredients 11
Steps:
- Heat oven to 375.
- Beat together white/brown sugar, shortening and peanut butter until well blended.
- Add eggs, milk and vanilla, and beat well.
- Stir together flour, baking soda and salt; add and stir well into peanut butter mixture.
- Shape into one inch balls; roll in sugar and place on ungreased cookie sheets.
- Bake 10-12 minutes. Cool about 2 minutes. Make a depression in the center of each warm cookie with your finger or the back of a teaspoon or small spoon. Fill each depression with about 1/2 teaspoon jelly.
- Cool completely.
Nutrition Facts : Calories 205.7, Fat 9.8, SaturatedFat 2.3, Cholesterol 12, Sodium 176.9, Carbohydrate 27.2, Fiber 0.8, Sugar 15.8, Protein 3.5
IRRESISTIBLE PEANUT BUTTER COOKIES
Make and share this Irresistible Peanut Butter Cookies recipe from Food.com.
Provided by Crisco Recipes
Categories Drop Cookies
Time 7m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 9
Steps:
- HEAT oven to 375°F Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
- COMBINE flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.
- BAKE one baking sheet at a time 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.
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