Peanut Butter Paprika Cookies Food

PEANUT BUTTER PAPRIKA COOKIES

Steps:

• To make the cookie dough, in a medium bowl, whisk together the all-purpose and whole wheat flour with the baking powder, baking soda, 1 teaspoon kosher or salt, and 1/2 teaspoon smoked paprika.
• In the bowl of a stand mixer fitted with the paddle attachment, or by hand, beat the butter, peanut butter, and the light brown and granulated sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, then the vanilla extract, stopping the mixer between adding each egg to scrape down the sides of the bowl.
• Stir in the dry ingredients until completely incorporated, making sure to reach down to the bottom of the bowl, as you'll likely find some unincorporated flour lingering underneath the dough.
• Scrape the dough into a shallow bowl, cover, and refrigerate for at least 24 hours, or up to 3 days. (The dough can be frozen at this point for up to three months, although I recommend doing it after scooping it in balls, in step #7. Let thaw before baking.)
• Preheat the oven to 350ºF (180ºC.) Line two baking sheets with parchment paper or silicone baking mats.
• In a small bowl, mix together the turbinado and granulated sugar, paprika, and flaky sea salt.
• Scoop the dough into balls about 1 3/4 inch (4,5cm) each using a soupspoon and your hands, or a spring-loaded ice cream scoop. Roll each ball in the sugar and paprika mixture so it's evenly coated, and place each on the baking sheet so they're about 2 inches (5cm) apart.
• Bake the cookies, rotating the baking sheets in the oven midway during baking, until they are golden brown across the top, about 12 to 13 minutes. Remove from the oven and use a spatula to gently tap the tops of each cookie to flatten them slightly, which makes them more attractive, and chewy when cool.

PEANUT BUTTER-PAPRIKA COOKIES

Steps:

• Mix the dough: In a medium bowl, gently whisk together the all-purpose and whole wheat flours, baking powder, baking soda, kosher salt and 1/2 teaspoon of the smoked paprika. Set aside.
• Place the butter, peanut butter and both sugars in the bowl of a stand mixer fitted with the paddle attachment and cream on medium speed until homogeneous and paste-like, about 4 minutes. You will see the mixture change from grainy and wet to fluffy and voluminous.
• Add the eggs and vanilla and mix until fully combined, about 2 minutes. Scrape the bowl and paddle thoroughly using a silicone spatula, to fully incorporate all ingredients.
• Add the flour mixture slowly and mix on low speed until the flour is completely incorporated. If you notice any flour at the bottom of the bowl, use your spatula to finish the mixing process.
• Scrape the cookie dough from the bowl onto a big sheet of plastic wrap. Wrap the dough tightly and transfer to your refrigerator, where it should rest for at least 24 hours and up to 3 days. (Alternatively, you may freeze the dough for up to 3 months, then let it thaw on the kitchen counter overnight before proceeding with the recipe.)
• Take the dough out of the refrigerator 2 to 3 hours before you plan to bake the cookies. Once it's quite soft, heat your oven to 350 degrees. Line two baking sheets with parchment paper. Use a 1/4 cup measure to portion the dough into 2-inch balls. Place on the baking sheets. Slightly flatten each cookie to a 1/2-inch thickness with your palm, then use a fork to do that classic hashtag design on top.
• In a small bowl, combine the remaining 2 1/2 teaspoons paprika, sea salt, 1 tablespoon granulated sugar and 1 tablespoon turbinado sugar. Top each cookie with about 1/2 teaspoon of the paprika mixture.
• Transfer the baking sheets to the oven and bake for 16 to 18 minutes, rotating halfway through until the edges are beginning to turn golden brown and the tops don't look wet at all.
• Remove the baking sheets from the oven and allow to cool slightly, about 10 minutes, before transferring the cookies to wire racks to cool. Store in an airtight container for up to 5 days.

3 INGREDIENT PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Add the peanut butter, brown sugar and egg to a large bowl and mix with an electric mixer on high speed until smooth and creamy, 2 to 3 minutes. Roll pieces of dough into tablespoon-size balls and divide between two baking sheets. Flatten each ball with the tines of a fork to form a criss-cross pattern.
• Bake until the cookies are set and just turning golden brown around the edges, about 10 minutes. Let cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely, about 30 minutes.

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.

SUPER-EASY PEANUT BUTTER COOKIES

Steps:

• Heat oven to 325 degrees F.
• Mix all ingredients with large spoon until well blended.
• Roll into 24 balls; place, 4 inches apart, on baking sheets. Flatten with fork.
• Bake 20 min. or until lightly browned. (Do not overbake.)
• Cool 5 min. on baking sheets; transfer to wire racks. Cool completely.

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.

3 INGREDIENT PEANUT BUTTER COOKIES RECIPE BY TASTY

Steps:

• Preheat oven to 350ºF (180ºC).
• In a large bowl, mix together the peanut butter, sugar, and egg.
• Scoop out a spoonful of dough and roll it into a ball. Place the cookie balls onto a nonstick baking sheet.
• For extra decoration and to make them cook more evenly, flatten the cookie balls by pressing a fork down on top of them, then press it down again at a 90º angle to make a criss-cross pattern.
• Bake for 8-10 minutes or until the bottom of the cookies are golden brown.
• Remove from baking sheet and cool.
• Enjoy!

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.

OLD-FASHIONED PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, cream shortening, peanut butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture and mix well. , Roll into 1-1/2-in. balls. Place 3 in. apart on ungreased baking sheets. Flatten with a fork or meat mallet if desired. Bake 10-15 minutes. Remove to wire racks to cool.

PEANUT BUTTER COOKIES

Steps:

• Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.
• Heat oven to 375°F.
• Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.
• Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.