Nickeys Peanut Butter Cookie Food

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.

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.

EASY PEANUT BUTTER COOKIES

Steps:

• Position oven racks to the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
• Beat the peanut butter, granulated and brown sugars and salt in a large bowl, with an electric mixer, on medium-high speed until light and fluffy, about 5 minutes. Beat in the vanilla and egg.
• Put some granulated sugar in a small bowl. Roll tablespoons of the dough into balls and coat each in sugar. Evenly space them on the prepared baking sheets. Press each ball down with a fork, making a crisscross pattern, to flatten.
• Bake until the bottoms are golden brown, 10 to 12 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.

NICKEY'S ICEBOX BUTTER COOKIES

Steps:

• In a medium bowl, sift together flour, baking powder and cinnamon. Set aside.
• In a large bowl, cream butter and both sugars.
• Beat in egg and extracts.
• Add dry ingredients; mix well.
• Fold in nuts and shredded coconut. [Nuts - do not mince but if not chopped small enough may cause dough not to hold together completely.].
• Shape dough into four short rolls or 2 longer rolls -- about 3 inches across. Dough will be crumbly looking, not to worry, it will all come together when you form the rolls.
• Roll in colored sugar, wrap in wax paper, then chill overnight (at least 4 hours).
• Preheat oven to 350 degrees F.
• Slice dough in 1/4 inch thick pieces (thickness of slices will affect how many cookies you get.) As soon as you put the first roll in the oven, take out the next roll and slice it (gives it time to come closer to room temperature and bake faster.).
• Bake in 350 degrees F (preheated) oven for about 10-12 minutes. The first batch will take 5-10 minutes longer straight from the refrigerator.
• NOTE: If you forget to roll in sugar before freezing, it can also be done just before cutting or even after baking (sprinkle it on top of the cookies.) I've even topped these with candy sprinkles -- colorful :).

PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375º.
• Mix first six ingredients.
• Add the rest of the ingredients.
• Mix well.
• Roll into balls and press down with a fork dipped in sugar or flour.
• Bake for 10-12 minutes on ungreased cookie sheet (I usually grease my cookie sheet anyway). Ovens vary so your baking time may be less. Just keep an eye on them.

NICKEY'S CHOCOLATE CHIP PECAN COOKIES

Steps:

• Preheat oven to 350 F degrees.
• Grease two cookie sheets or use parchment paper.
• Cream butter in medium bowl. Add brown sugar. Beat in eggs, one at a time. Add vanilla. Set aside.
• In small bowl, combine flour, baking powder and salt, then stir into creamed mixture.
• Fold in chocolate chips, toffee bits and pecans,.
• Drop by heaping teaspoonful onto cookie sheet. Bake at 350 degrees for 10 - 12 minutes.
• Cool on baking sheet for a few minutes before moving to wire racks to complete cooling.

PEANUT BUTTER COOKIES

Steps:

• Heat oven to 180C/160C fan/gas 4 and line 2 large baking trays with baking parchment.
• Measure the peanut butter and sugar into a bowl. Add ¼ tsp fine table salt and mix well with a wooden spoon. Add the egg and mix again until the mixture forms a dough.
• Break off cherry tomato sized chunks of dough and place, well spaced apart, on the trays. Press the cookies down with the back of a fork to squash them a little. The cookies can now be frozen for 2 months, cook from frozen adding an extra min or 2 to the cooking time.
• Bake for 12 mins, until golden around the edges and paler in the centre. Cool on the trays for 10 mins, then transfer to a wire rack and cool completely. Store in a cookie jar for up to 3 days.

SNICKER SURPRISE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 300°F.
• In a medium bowl, sift together flour, baking soda, and salt.
• In a large bowl, mix together butter, peanut butter, and sugars until light and fluffy.
• Add eggs and vanilla and combine thoroughly.
• Then mix in flour mixture.
• Cover and chill dough 2-3 hours.
• To form cookie, scoop a tablespoon of chilled dough and flatten.
• Place a miniature Snickers in the center and form the dough into a ball around the Snickers.
• Place on a greased cookie sheet.
• Bake for 10-20 minutes.
• Cool cookies on a rack.
• Optional: Decorate cookies with powdered sugar or drizzled melted chocolate or both.

PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 180c/350f/Gas Mark 4. Grease a large baking tray.
• Place the butter and the peanut butter in a bowl and beat together. Beat in the caster sugar and muscovado sugar, then gradually beat in the egg and the vanilla essence.
• Sift in the flour, bicarbonate of soda, baking powder and salt into the mixture, add the oats and stir until just combined.
• Place spoonfuls of the mixture onto the prepared baking trays, spaced well apart to allow for spreading. Flatten slightly with a fork.
• Bake in the preheated oven for 12 minutes, or until lightly browned. Leave to cool on a baking tray for 2 minutes, then transfer onto a wire rack to cool completely.

NICKEY'S PEANUT BUTTER COOKIE

Steps:

• Preheat oven to 350 degrees.
• Combine flour, salt and baking soda. Set aside.
• Using a sharp knife, finely slice/sliver the chocolate bar. Set aside.
• In a separate bowl, cream together the shortening, butter, and peanut butter.
• Add sugars then eggs and vanilla.
• Add dry ingredients gradually to wet ingredients until blended.
• Fold in chocolate, Reese's Pieces, and nuts.
• Drop walnut size balls 2-inches apart on a cookie sheet. I roll mine a little between my hands. (They are more fragile when I don't).
• Bake at 350 degrees for 12 minutes.
• Let cool for 5 minutes before transferring to cooling rack.