Melt In Your Mouth Peanut Butter Cookies Food

MELT IN YOUR MOUTH PEANUT BUTTER COOKIES

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.

MELT IN YOUR MOUTH PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat the shortening with the sugars and the peanut butter until well mixed. Beat in the egg and the water.
• Gradually beat in the flour, baking soda and salt. Form cookies on an ungreased baking sheet with a cookie press or roll into balls and smash flat with a floured fork or fingers.
• Bake at 375 degrees F (190 degrees C) for 12 minutes or more until done, usually when the puffed up cookie has lowered down to level. Before then it is more chewy.
• For High Altitude, omit water and add eggs last, mixing well, but not beating them as at sea level. Raise the temperature to 390 degrees F (200 degrees C). Or use a convection oven at 312 degrees F (155 degrees C) for 15 min works even better.

MELT IN YOUR MOUTH PEANUT BUTTER COOKIES

Steps:

• Turn oven to 350°F Combine first 5 ingredients in a large bowl. Beat on low speed until throughly mixed.
• Add flour, baking soda and salt, sift and mix inches.
• Use hands and roll dough into 1 1/2" balls and place on greased cookie sheet. Push center of each cookie with a fork.
• Bake for 11 minutes, and let cool for at least 1o minutes. (Careful! Touch these cookies before their done cooling and you'll crumble them!).

MELT IN YOUR MOUTH MELTAWAYS - BUTTER MELTAWAY COOKIES!

Steps:

• In a mixing bowl, cream butter, oil and sugars; add egg and vanilla and mix.
• Combine flour, baking soda and cream of tartar in a separate bowl; gradually add to the creamed mixture.
• Chill for several hours or overnight (I've made these and have only chilled them for 2 hours and they turned out fine, however when I've chilled them for several hours they were perfection!).
• Drop by rounded teaspoonfuls 2-inches apart onto ungreased baking sheets.
• Flatten with a fork dipped in flour; sprinkle with sugar.
• Bake at 350° for 12-15 minutes or until lightly browned.
• Cool on wire racks.

AARON'S MELT-IN-YOUR-MOUTH PEANUT BUTTER COOKIES

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.

PEANUT BUTTER SHORTBREAD COOKIES

Steps:

• Preheat oven to 325 degrees.
• In a food processor or blender, combine flour, sugar and butter until it achieves a cornmeal texture.
• Add peanut butter and vanilla extract. Pulse until combined. Form into a large dough ball and knead until smooth.
• Press into a disc between ⅛-¼" thick or roll between parchment paper on a cookie sheet. Using a fluted cookie cutter, cut close together.
• Bake 12 minutes or until edges are slightly golden. Allow to cool 1 minute before transferring to a cooling rack.

3 INGREDIENT PEANUT BUTTER COOKIES

Steps:

• Line a cookie sheet with parchment paper and preheat the oven to 350°F (175°C).
• In a medium-sized mixing bowl combine the peanut butter, granulated sugar, and egg. Mix until smooth and all ingredients are well integrated.
• Use a cookie scoop or a spoon, scoop the dough into round balls, about 1 tablespoon, and drop them onto the prepared cookie sheet. Delicately press the cookie with the prongs of a fork (*see note) to slightly flatten them. First one way, then the other like tic-tac-to.
• Bake at 350°F (175°C) for 6-8 minutes. The cookies are done when the bottoms barely begin to brown.
• Remove them from the oven and allow them to cool for 5 minutes on the baking sheet before serving or transferring to a wire cooling rack to cool completely.

MELT IN YOUR MOUTH PEANUT BUTTER COOKIES

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.