Jans Peanut Butter Cookies Food

CHEF JOHN'S PEANUT BUTTER COOKIES

Steps:

• Beat butter, white sugar, brown sugar, peanut butter, salt, baking powder, and baking soda in a stand mixer until smooth.
• Scrape down the sides of the bowl and beater with a spatula. Add egg and mix for about 1 minute.
• Slowly mix in flour with the mixer on low. Scrape down the sides of the bowl and beater. Mix on medium until combined, about 30 seconds.
• Form dough into a ball, cover with plastic and refrigerate for 2-3 hours.
• Preheat the oven to 375 degrees F (190 degrees C).
• Portion out cookie dough in equal-sized balls on a baking sheet covered with a silicone baking mat. Use damp hands to roll dough into smooth balls. Stamp each ball with a fork in a criss-cross pattern.
• Bake in the preheated oven for 10 minutes until golden.
• Leave on the baking sheet for 5 minutes before transferring to a cooling rack.

BEST PEANUT BUTTER COOKIES EVER

Steps:

• In a bowl, stir together flour, baking soda, baking powder, and salt.
• Beat together the butter, peanut butter, and sugar until light and fluffy. Beat in vanilla, then egg and egg yolk. Gradually beat in the flour mixture.
• Wrap dough in plastic wrap and refrigerate until chilled, or about 2 hours.Take over-filled tablespoonfuls of dough and drop onto greased/floured cookie sheet about 3 inches apart. Lightly press down each cookie. Using a dinner fork dipped in cold water, lightly press cookies, flattening and forming a criss-cross pattern on each cookie. They won't flatten much more in baking so they should already look cookie-ish.
• Bake at 375° until golden brown, or about 10 to 12 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.
• Makes about 1 1/2 dozen big peanut butter cookies.

JAN'S PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• In electric mixing bowl combine butter and peanut butter. Gradually add sugars, beating until fluffy.
• Beat in eggs, one at a time.
• Add vanilla.
• In a separate bowl combine flour and baking soda. Gradually add to the creamed mixture.
• Add chips. Roll into small balls.
• Place on a slightly greased cookie sheet and flatten slightly with the back of a spoon or the bottom of a glass.
• Bake at 325°F for 15 minutes (check at 12 -13 minutes--usually done).
• Cool slightly and remove to a wire baking rack to cool.

MARY JANE'S PEANUT BUTTER MOLASSES COOKIES

Steps:

• In medium bowl, thoroughly stir together the flour, baking powder, baking soda and salt; set aside.
• In a large bowl with mixer on medium speed, beat together the brown sugar, butter, peanut butter, shortening and molasses until well blended and fluffy -- about 2 minutes. Add the eggs, and beat until very well blended and smooth.
• Beat in half of the flour mixture until evenly incorporated. Stir in or beat in the rest of the flour mixture until evenly incorporated. .
• Refrigerate the dough for at least 1 1/2 hours or up to 12 hours or until firmed up. Preheat the oven to 375*.
• Grease several baking sheets or use nonstick spray.
• Shape portions of the dough into generous 1 1/4" balls with lightly greased hands. Place the peanuts in a small bowl. Dip one half of each ball into the peanuts until some are embedded.
• Place the balls, peanut side up on the baking sheets, spacing about 2 3/4" apart. Using your palm, press down on the balls until the tops are just flattened.
• Bake the cookies, one sheet at a time in the upper third of the oven for 8-10 minutes or until lightly tinged with brown and just barely set when pressed in the centers. Reverse sheets halfway through baking from front to back to ensure even browning.
• Transfer the sheets to a wire rack and let stand until the cookies firm up slightly. 1-2 minutes.With a spatula, remove cookies to wire racks to cool completely.
• Store in an airtight container for up to 10 days or freeze up to 2 months.

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.

JAN'S PEANUT BUTTER COOKIES

Steps:

• Have baking sheets ready - do not grease. Start oven 10 minutes before baking at 375 degrees.
• Sift flour, measure, resift 3 times with baking soda, baking powder and salt. Cream both butters until light. Add both sugars and cream very thoroughly. Beat in egg, then vanilla. Add flour in 2 or 3 portions. Measure level tablespoons of dough onto waxed paper; shape quickly into balls. Place 2" apart on baking sheets. Press twice with tines of fork, first dipped in cold water, to make crisscross pattern on top. Bake 10-12 minutes or until delicately browned. Remove immediately from baking sheets to cake racks to cool. Makes 2 3/4 dozen.

JOEY'S PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the peanut butter, butter, white sugar, and brown sugar until well blended. Beat in the egg, milk, and vanilla one at a time. Combine the flour, baking powder, and salt; stir into creamed mixture. Roll tablespoonfuls of dough into balls. Place cookies 2 inches apart onto ungreased cookie sheets. Press each ball once with fork tines.
• Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned.

SUPER-EASY PEANUT BUTTER COOKIES

Steps:

• Heat oven to 325 degrees F.
• Mix all ingredients with large spoon until well blended.
• Roll into 24 balls; place, 4 inches apart, on baking sheets. Flatten with fork.
• Bake 20 min. or until lightly browned. (Do not overbake.)
• Cool 5 min. on baking sheets; transfer to wire racks. Cool completely.

JAN'S PEANUT BUTTER PIE WITH OATMEAL CRUST

Steps:

• For crust:
• Mix all ingredients, (except chocolate chips) press into a 9" pie pan sprayed with Pam. Sprinkle with the chocolate chips.
• Bake at 350 degrees for 15 minutes. Cool completely. Then add filling.
• For filling:
• Beat till creamy with electric mixer: cream cheese, peanut butter, powdered sugar, and milk. Then fold in Cool Whip. Refrigerate for at least 4 hours or longer. When serving drizzle with chocolate sundae syrup.