Peggis Giagantic Melt In Your Mouth Crispy Peanut Butter Cookies Food

PEANUT BUTTER COOKIES WITH BLACKBERRY JAM

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper. Set aside.
• In a medium bowl, sieve together the flour, cocoa powder, baking soda, and salt. Set aside.
• In a stand mixer, fitted with the paddle attachment, beat the butter, peanut butter, 3/4 cup of the granulated sugar, and the light brown sugar together, scraping down the sides of the bowl as needed, until smooth, about 30 seconds. Add the egg and vanilla extract and mix until blended. With the machine running on low speed, gradually add the flour mixture until incorporated.
• Put the remaining 1/4 cup granulated sugar in a small bowl. Form the dough into 1/4 cup-size balls and roll in the sugar. Arrange 5 balls of dough, evenly apart, on each baking sheet. Using a round 1/4 teaspoon measure, or the thin end of a wooden spoon, make a hole in the center of each ball of dough, 1/2 to 3/4-inch deep. Spoon 1 teaspoon of jam into each hole. Bake until the dough has spread and the surface of the cookies are crackled, 11 to 14 minutes. Cool for 5 minutes and then transfer to a wire rack to cool completely, about 20 minutes. Arrange the cookies on a serving dish and serve.

PEGGI'S GIAGANTIC, MELT IN YOUR MOUTH, CRISPY PEANUT BUTTER COOKIES

Steps:

• 1. Preheat oven to 350°
• 2. I use a Kitchen Aid stand mixer & leave it running the whole time I'm putting this together.
• 3. Cream shortening, sugars, and vanilla extract.
• 4. Add beaten eggs, and beat thoroughly. (Just throw them in, don't beat first)
• 5. Stir in peanut butter.
• 6. Combine dry ingredients; stir into creamed mixture.
• 7. Using big scoop, place 6 level scoops on ungreased air bake cookie sheets.
• 8. Press with back of fork dipped in milk to make a crisscross design. Original recipe calls for flour but milk makes it crisper. Refer to picture above. It shows one that is in the ball & the others show how much to flatten.
• 9. Bake at 350° for exactly 14 minutes. Set your timer.
• 10. Remove from oven & let cool on cookie sheet for at least 5 minutes. Then transfer to wire cooling rack until completely cool. I stack these standing up in large air tight container to keep them from weighing heavy on each other.

PEANUT BUTTER PENGUINS

Steps:

• Microwave candy coating; stir until smooth. Dip 1 cookie in chocolate; allow excess to drip off. Place on waxed paper. Attach 2 candy eyes and a white coating disk for the belly. Add an M&M's mini for beak and 2 regular M&M's for feet. Repeat to dip and decorate all cookies. Let stand until set.

MELT IN YOUR MOUTH PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat the shortening with the sugars and the peanut butter until well mixed. Beat in the egg and the water.
• Gradually beat in the flour, baking soda and salt. Form cookies on an ungreased baking sheet with a cookie press or roll into balls and smash flat with a floured fork or fingers.
• Bake at 375 degrees F (190 degrees C) for 12 minutes or more until done, usually when the puffed up cookie has lowered down to level. Before then it is more chewy.
• For High Altitude, omit water and add eggs last, mixing well, but not beating them as at sea level. Raise the temperature to 390 degrees F (200 degrees C). Or use a convection oven at 312 degrees F (155 degrees C) for 15 min works even better.

MELT IN YOUR MOUTH PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a large bowl beat butter, brown sugar, and peanut butter until well blended.
• Add eggs and vanilla. Blend well.
• Mix dry ingredients together and slowly add to wet mix.
• Roll dough into balls and dip in granulated sugar.
• Place on ungreased cookie sheet.
• Use a glass to flatten ball and fork to make criss cross pattern.
• Bake 9-10 minutes until golden brown.
• Cool slightly (5-10 minutes) and place on a wire rack to fully cool.

MELT IN YOUR MOUTH PEANUT BUTTER FUDGE

Steps:

• Line a 13 x 9 x 2-inch pan with aluminum foil and then spray with a no-stick cooking spray.
• Combine sugar, butter and milk in large saucepan, stirring constantly on medium heat, until mixture comes to a boil.
• Simmer 5 minutes, stirring constantly. Remove from heat.
• Add peanut butter. Stir until well blended. Add marshmallow creme and vanilla. Beat until well blended.
• Spread in prepared pan. Cool. (I cool mine in the fridge after inital cool down).
• Cut into candy-sized pieces using a pizza cutter (works GREAT!). Store in covered container.

MELT IN YOUR MOUTH PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat the shortening with the sugars and the peanut butter until well mixed. Beat in the egg and the water.
• Gradually beat in the flour, baking soda and salt. Form cookies on an ungreased baking sheet with a cookie press or roll into balls and smash flat with a floured fork or fingers.
• Bake at 375 degrees F (190 degrees C) for 12 minutes or more until done, usually when the puffed up cookie has lowered down to level. Before then it is more chewy.
• For High Altitude, omit water and add eggs last, mixing well, but not beating them as at sea level. Raise the temperature to 390 degrees F (200 degrees C). Or use a convection oven at 312 degrees F (155 degrees C) for 15 min works even better.

PEANUT BUTTER NUGGETS

Steps:

• Combine 1/2 cup cornflakes, coconut, peanut butter and honey, mix thoroughly.
• Measure out 2 tablespoon portions, shape into balls.
• Roll in remaining corn flake crumbs.
• Place on a plate.
• Chill until firm.
• Store in a cover container in refrigerator.