Nutty Peanut Butter Cookies Food

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.

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.

SOFT PEANUT BUTTER COOKIES

Steps:

• Cream butter, peanut butter and both sugars together.
• Add eggs, one at a time, beating well.
• Add baking soda, powder and vanilla.
• Stir in flour.
• Roll into balls, roll in sugar. Flatten cookies, using a fork, in a criss-cross pattern.
• Bake on ungreased cookie sheet at 350 degrees for 6-7 minutes or adjust to suit your oven and size of cookies!

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.

BIG, SUPER-NUTTY PEANUT BUTTER COOKIES

Steps:

• Adjust oven rack to low center position; heat oven to 350 degrees. Sift flour, baking soda, baking powder, and salt in medium bowl.
• In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes with electric mixer, stopping to scrape down bowl as necessary. Beat in peanut butter until fully incorporated, then eggs, one at a time, then vanilla. Gently stir dry ingredients into peanut butter mixture. Add ground peanuts; stir gently until just incorporated.
• Working with 2 tablespoons dough at a time, roll into large balls, placing them 2 inches apart on a parchment-covered cookie sheet. Following illustration 2, press each dough ball with back of dinner fork dipped in cold water to make crisscross design. Bake until cookies are puffed and slightly brown along edges, but not top, 10 to 12 minutes (they will not look fully baked). Cool cookies on cookie sheet until set, about 4 minutes, then transfer to wire rack to cool completely. Cookies will keep, refrigerated in an airtight container, up to 7 days.

NUTTY PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 325 degrees.
• In a large mixing bowl, cream together shortening, butter or margarine, and peanut butter with electric mixer on medium speed. Gradually add both sugar. Beat in eggs, one at a time until light and fluffy.
• In a separate medium mixing bowl, combine flour, baking soda, and salt. Gradually add dry ingredients to creamed mixture; beat until well blended. Stir in peanuts.
• Drop dough by rounded teaspoonsful onto ungreased cookie sheets. Bake for 12-15 minutes or until golden brown.

NUTTY PEANUT BUTTER & TAHINI (SESAME SEED) SOFT COOKIES

Steps:

• Preheat oven to 350F/175C & grease an oven tray.
• In a large bowl mix sugars together.
• Add remaining ingredients. NOTE: Do not pour tahini straight from container. Scoop from bottom as mixture separates & you don't want just the oil! If you buy a particularly runny tahini, use 1/4 cup tahini, 3/4 cup peanut butter.
• Mix ingredients til well combined. If mixture is too sticky/runny add some flour/gluten-free flour to the mix.
• Spoon 1 1/2 teaspoons of the mixture onto the greased baking tray. TIP: they will spread out while baking so don't crowd tray. You may need to do two batches.
• With a fork, make a slight indent to flatten cookies.
• Bake for 8 minutes for soft cookies, >10 (til browned) for crisper cookies.
• Let cool for 10-15 before touching otherwise they will crumble.

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.

15 EASY PEANUT BUTTER RECIPES: HOMEMADE PEANUT BUTTER & MORE!

Steps:

• Preheat oven to 325 degrees Fahrenheit. Spread the nuts out onto a rimmed baking sheet. Roast for 8 to 10 minutes, until fragrant and toasted. Allow to cool for 2 to 3 minutes on tray.
• Immediately add the nuts to food processor while they're warm and process for 4 minutes.** You'll see them start out crumbly, then get gradually creamier and creamier.
• Add the kosher salt to taste (we used between 1/8 to 1/4 teaspoon using unsalted peanuts). Process for 2 minutes more until luxuriously creamy. Taste and add additional salt as necessary.
• Transfer the peanut butter to a jar. Store in a cool dark place (pantry) for 1 month or refrigerated for 2 to 3 months.

WORLD'S BEST PEANUT BUTTER COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees. Line two 18 by 13-inch baking sheets with silicone baking liners or parchment paper. In a medium mixing bowl whisk together flour, baking soda, baking powder, and salt. Set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, granulated sugar, and brown sugar until combined.
• Mix in peanut butter then blend in egg and vanilla.
• With mixer set on low speed slowly add in flour mixture and mix just until combined.
• Scoop dough out and shape into balls (30 grams each or nearly 2 Tbsp) then place on baking sheets spacing them 2-inches apart.
• Using a long pronged fork flatten cookies slightly then turn fork going opposite direction and flatten just slightly again (it should create that criss cross pattern).