Peanut Butter Cookies With Turbinado Sugar Food

PEANUT-BUTTER SANDWICH COOKIES

Steps:

• Cookies: In a saucepan over medium heat, melt 1/2 stick butter. Add oats and cook, stirring, until toasted, 5 to 10 minutes. Spread mixture onto a parchment-lined baking sheet; let cool completely.
• In a bowl, whisk together flour, baking soda, and salt. Beat remaining 1 stick butter with granulated and brown sugars on medium-high speed until pale and fluffy, about 3 minutes. Add peanut butter; beat until well combined.
• Gradually add oat mixture and flour mixture; beat on low speed until combined. Roll out dough between 2 sheets of parchment 1/4 inch thick. Slide dough with parchment onto baking sheet and refrigerate until chilled, about 20 minutes.
• Preheat oven to 350 degrees. Remove top layer of parchment; cut out cookies using a 2-inch round cookie cutter. Place cookies on parchment-lined baking sheets, spaced about 1 inch apart; sprinkle with turbinado sugar. Bake until golden, about 10 minutes. Let cool completely on sheets.
• Filling: In a medium bowl, beat all ingredients on medium speed until smooth. Transfer mixture to a pastry bag fitted with a 1/2-inch round tip (such as Ateco #806).
• Pipe filling in a spiral motion on bottom sides of half of cookies. Top with remaining cookies to form sandwiches. (Filled cookies can be stored in an airtight container at room temperature up to 3 days.)

THE BEST PEANUT BUTTER COOKIES IN THE WORLD!

Steps:

• In larger bowl, beat butter, brown sugar, and peanut butter until well blended.
• Add egg and vanilla, beat well.
• Stir together flour, baking powder, baking soda, and salt.
• Gradually add to peanut butter mixture, beat until well blended.
• Heat oven to 350 F.
• Shape dough into 1-1/4 inch balls, roll balls in granulated sugar.
• Place on ungreased cookie sheet.
• With the tines of a fork, flatten ball.
• Flatten again in opposite direction, forming crisscross marks.
• Bake 9 to 10 minutes until light brown and cookie is set.
• Cool slightly, Remove from cookie sheet to wire rack.
• Cool completely.
• Tips: Only use real butter and Jiff Peanut Butter.
• Don't overcook.
• Use Air cookie sheets for baking.

PEANUT BUTTER COOKIES WITH TURBINADO SUGAR

Steps:

• Position racks in center of oven to 350°F.
• Using electric stand mixer, beat butter and 1 cup tubinado sugar with paddle attachment until well blended. Add peanut butter and mix well. Beat in egg and vanilla. Mix in baking soda and salt. Thoroughly mix in flour.
• Using hands, form dough into 1 1/4 inch balls. Dip half of each dough ball into additional turbinado sugar. Place dough balls sugar side up on ungreased cookie sheet, spacing about 3-inches apart. using flat-bottomed glass, and applying even pressure, flatten eadh ball to 1/4 inch thickness.
• Bake until golden brown, about 16 minutes. Cool 2 minutes. using spatula, transfer cookies to wire rack to cool. Store cookies in an airtight container.
• DO-AHEAD TIP: Cookies can be made 1 day ahead. Store airtight at room temperature.

PEANUT BUTTER COOKIES

Steps:

• Thoroughly mix peanut butter, vanilla, egg, baking powder, and the two types of Splenda.
• Roll by rounded tablespoonfuls and place on cookie sheet lined with parchment paper 3 inches apart.
• Dip fork into brown sugar blend and flatten cookies using a cross hatch pattern.
• Top with a few chocolate chips (pressed in), if desired.
• Bake at 350F for 12 minutes, then slide parchment paper onto cooling rack and allow cookies to cool.

PEANUT BUTTER SUGAR COOKIES

Steps:

• Mix together powdered sugar, egg, margarine, peanut butter, vanilla, and salt until smooth.
• Slowly add flour and baking soda while mixing.
• Dough will be thick but only slightly sticky. Put in refrigerator to chill for 90 minutes.
• Preheat oven to 375°F.
• Roll out dough onto lightly floured surface to 1/4 inch thick. Cut out cookies in desired shapes (about 2-21/2 inch cookies).
• Place cookies on lightly greased baking sheet and sprinkle some granulated sugars on top.
• Cook for 7-8 minutes until edges are only lightly browned. Cookie will remain light in color.
• Cool on rack for 5-10 minutes. Store in airtight container up to 2 weeks.