Peanut Butter Whopper Cookies Food

WYOMING WHOPPER COOKIES

Steps:

• In a large saucepan, melt butter over low heat. Stir in the brown sugar, sugar, eggs and peanut butter until smooth. Add oats, baking soda, raisins and chocolate chips (dough will be sticky)., Drop on a greased baking sheet with an ice cream scoop or large spoon. Flatten slightly. Bake at 350° for 15 minutes. Remove cookies to a wire rack to cool.

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.

PEANUT BUTTER WHOPPER COOKIES

Steps:

• Preheat oven to 375°F
• In a stand or electric mixer, cream the butter, peanut butter, and sugars until creamy.
• Add egg and vanilla until well combined.
• Place flour, baking soda, baking powder, and salt into a large bowl, stir to combine.
• Slowly add dry ingredients to wet ingredients on low speed, then add whoppers until just combined.
• Scoop dough with a medium cookie scoop, roll into sugar then place onto a baking sheet. Bake for 8-10 minutes, until cooked but still soft.
• Makes about 3 dozen.

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.

PEANUT BUTTER CHIPPERS

Steps:

• In a small bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 11-14 minutes or until golden brown. Remove to wire racks.

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.

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 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.

CHOCOLATE MALTED WHOPPER COOKIES

Steps:

• Preheat oven to 350.
• Sift together flour, malted milk powder, cocoa, baking powder and salt set aside.
• Beat the butter and sugar together on medium speed for 3 minutes, until very smooth.
• Add the eggs one at a time, beating for a minute after each one.
• Beat in the vanilla.
• Reduce mixer to low add 1/2 of the dry ingredients and mix well.
• Pour in the milk & mix.
• Add the rest of the dry ingredients and mix well.
• **The batter will look more like frosting than cookie dough.**.
• Put mixer on low or mix by hand the malt balls and the chocolate chips/chunks or whatever you are using. I prefer doing this by hand.
• Drop by rounded teaspoons 2" apart.
• Bake for 11-13 minutes, when cookies are done they will be puffed and slightly soft to the touch.
• Let cool for 2 minutes then place on cooling rack.
• Cookies freeze well up to 2 months.
• Enjoy!