MELT IN YOUR MOUTH PEANUT BUTTER COOKIES
These are the best Melt In Your Mouth Peanut Butter Cookies. They are easy to make and are light, fluffy and buttery. Yum!
Provided by Mique Provost
Categories Dessert
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- In a large bowl beat butter, brown sugar, and peanut butter until well blended.
- Add eggs and vanilla. Blend well.
- Mix dry ingredients together and slowly add to wet mix.
- Roll dough into balls and dip in granulated sugar.
- Place on ungreased cookie sheet.
- Use a glass to flatten ball and fork to make criss cross pattern.
- Bake 9-10 minutes until golden brown.
- Cool slightly (5-10 minutes) and place on a wire rack to fully cool.
Nutrition Facts : Calories 191 kcal, Carbohydrate 20 g, Protein 3 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 22 mg, Sodium 124 mg, Sugar 12 g, ServingSize 1 serving
MEL-IN-YOUR-MOUTH PEANUT BUTTER COOKIES
These are unlike any peanut butter cookies you have ever eaten. They literally melt in your mouth and have a creamy, slightly grainy texture that is out of this world. I dare you to try and eat just one!
Provided by FH Browne
Categories Cookies
Time 40m
Number Of Ingredients 6
Steps:
- 1. Heat oven to 325?F.
- 2. In electric mixer cream the shortening and peanut butter, then add the brown sugar and beat until well mixed.
- 3. Place flour, baking soda, and salt in a sifter and sift into bowl while the beaters are running.
- 4. When thoroughly mixed take a small amount (about 1 Tbs.) in your hand and roll into a small ball, then place on greased cookie sheet and, using a fork, slightly flatten the cookies, making a cross pattern with the fork.
- 5. Bake on middle rack of oven for 15-20 minutes.
- 6. Cool on cookie sheet for 5-10 minutes. Makes approx. 24 cookies
PEGGI'S GIAGANTIC, MELT IN YOUR MOUTH, CRISPY PEANUT BUTTER COOKIES
Voted Members' Choice! We are so glad to have been able to try these wonderful cookies... delightfully sweet and perfectly peanut buttery!
Provided by Peggi Anne Tebben
Categories Cookies
Time 25m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350°
- 2. I use a Kitchen Aid stand mixer & leave it running the whole time I'm putting this together.
- 3. Cream shortening, sugars, and vanilla extract.
- 4. Add beaten eggs, and beat thoroughly. (Just throw them in, don't beat first)
- 5. Stir in peanut butter.
- 6. Combine dry ingredients; stir into creamed mixture.
- 7. Using big scoop, place 6 level scoops on ungreased air bake cookie sheets.
- 8. Press with back of fork dipped in milk to make a crisscross design. Original recipe calls for flour but milk makes it crisper. Refer to picture above. It shows one that is in the ball & the others show how much to flatten.
- 9. Bake at 350° for exactly 14 minutes. Set your timer.
- 10. Remove from oven & let cool on cookie sheet for at least 5 minutes. Then transfer to wire cooling rack until completely cool. I stack these standing up in large air tight container to keep them from weighing heavy on each other.
AARON'S MELT-IN-YOUR-MOUTH PEANUT BUTTER COOKIES
From "One Smart Cookie" book. These are possibly the easiest and peanut-butteriest cookies you'll ever make! Because they contain no flour there is no danger of overmixing the dough, which makes them ideal for young cooks as well as these with a gluten intolerance. You can use all white or all brown sugar instead of using both if you like.
Provided by Nierika79
Categories Dessert
Time 25m
Yield 24 cookies, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- In a large bowl, mix peanut butter, sugar, brown sugar and egg white until completely blended.
- Roll dough into 1"-1 1/2" balls and place about 2" apart on an ungreased cookie sheet. Press down on each cookie once or twice (crisscrossed) with the back of a fork.
- Bake for 12-15 minutes, until pale golden and set around the edges.
- Gently transfer to a wire rack to cool. If they are too crumbly to move, let cool for a minute or two on the cookie sheet first.
- Makes 2 dozen cookies.
- Variations:.
- Peanut Butter Raisin Roundies.
- Add 1 1/2 cups raisins to the peanut butter mixture. Roll balls of dough as directed but flatten them a little with your hand on the cookie sheet. Bake as directed. You will get more cookies from your batch, with 120 calories each, 1.4 g fiber, 4.5 g fat and 30% calories from fat.
- Peanut Butter White Chocolate Chunk Cookies.
- These are a little higher in fat, but they sure are delicious, and most of the fat is still unsaturated. Stir 1/2 cup chopped white chocolate into the dough and bake as directed. Adds 1 g fat per cookie.
Nutrition Facts : Calories 206.2, Sodium 24.5, Carbohydrate 51.9, Sugar 51.6, Protein 0.9
MELT IN YOUR MOUTH PEANUT BUTTER COOKIES
My all time favorite peanut butter cookie! I freeze the cookies, then take out what I want to eat. Also, when baking the cookies, it may take anywhere from 12 to 15 minutes.
Provided by Cindi M Bauer
Categories Cookies
Time 27m
Number Of Ingredients 9
Steps:
- 1. In a bowl cream together, the shortening, peanut butter, granulated sugar and powdered sugar.
- 2. Beat in eggs and vanilla extract.
- 3. Add the sifted flour, baking soda and salt. Then gradually add to the creamy mixture. Beat well.
- 4. Using a teaspoon, drop cookie dough onto ungreased cookie sheet.
- 5. Flatten cookie dough with a floured fork, and bake in a 350°F oven for 12 to 15 minutes.
- 6. Remove cookie sheet from oven, and place cookies on a cooling rack to allow cookies to cool completely.
- 7. *Note: I did refrigerate the cookie dough for an hour or two, before placing the cookie dough on baking sheets. I also baked my cookies on Pampered Chef Baking Stones.
MELT-IN-YOUR-MOUTH SUGAR COOKIES
Cream cheese helps create the rich, melt-in-your-mouth taste of these perfect cookies. Forget any other sugar cookie recipe-this is the only one you need! Julie Brunette, Green Bay Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk and extracts. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 3 hours or until easy to handle., On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire racks. Decorate as desired.
Nutrition Facts : Calories 78 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 64mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
MELT IN YOUR MOUTH PEANUT BUTTER BLOSSOMS
From BH&G Biggest Book of Cookies. I made these tonight after cries of "What's for dessert?" They're all gone. For an extra little treat, make these with the new Hershey's Kisses filled with caramel. YUM! YUM!
Provided by Kay D.
Categories Dessert
Time 20m
Yield 54 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- In your electric mixer's bowl, beat the shortening and peanut butter on medium to high speed for 30 seconds, or until well combined.
- Add the granulated sugar, brown sugar, baking powder and baking soda.
- Beat until well combined and"fluffy", occasionally scraping the sides of the bowl.
- Beat in egg, milk and vanilla until well combined.
- Beat in the flour.
- You may stir in any remaining flour with a wooden spoon if your mixer doesn't get it all.
- Shape cookie dough into one inch balls.
- Roll the balls (individually) in the 1/4 cup granulated sugar.
- Place balls 2 inches apart on an ungreased cookie sheet.
- Bake for 10 to 12 minutes, until bottoms are lightly browned.
- Do not overbake.
- Immediately press a Hershey's Kiss into the center of each cookie.
- Transfer cookies to a wire rack to cool.
- After cooling, hide them from your children, or you won't get any.
Nutrition Facts : Calories 99.8, Fat 5.1, SaturatedFat 1.9, Cholesterol 5, Sodium 27.9, Carbohydrate 12.1, Fiber 0.5, Sugar 8.2, Protein 1.6
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