Perfect Peanut Butter Cookies Food

THE BEST PEANUT BUTTER COOKIES

Steps:

• Position a rack in the center of the oven and preheat to 375 degrees F. Line 2 rimmed baking sheets with parchment paper.
• Process the peanuts in a food processor until very finely ground; it should be the consistency of almond flour. Whisk together the ground peanuts, flour, baking soda and salt in a medium bowl.
• Beat the brown sugar, granulated sugar, peanut butter, eggs, melted butter, honey and vanilla in a large bowl with an electric mixer until completely smooth. Add the dry ingredients and beat on low until a soft dough forms.
• Working with 2 tablespoons of dough at a time (or using a 1-ounce ice cream scoop), roll the dough into balls. Evenly space them on the prepared baking sheets (12 balls per sheet). Sprinkle with the raw sugar.
• Bake the cookies, 1 baking sheet at a time, until the edges are just set and just beginning to brown, 12 to 15 minutes, rotating the baking sheet halfway through. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

FAVORITE PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the peanut butter, margarine, brown sugar and white sugar. Beat in the eggs and vanilla. Combine the flour, baking powder and baking soda; stir into the peanut butter mixture. Form dough into walnut sized balls and place them 2 inches apart onto ungreased cookie sheets. Dip a fork into flour and criss cross each cookie to flatten slightly.
• Bake for 12 to 15 minutes in the preheated oven, until just lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

BEST PEANUT BUTTER COOKIES EVER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Press a criss-cross into the top using the back of a fork.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

SOFT AND CHEWY PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a medium bowl, combine flour, soda, and salt. Mix well with a wire whisk set aside.
• In a large bowl, blend sugars, using an electric mixer set at medium speed. Add butter, and mix to form a grainy paste, scraping the sides of the bowl. Add eggs, peanut butter and vanilla and mix at medium speed until light and fluffy.
• Add the flour mixture and mix at low speed until just mixed.
• Drop by rounded spoonfuls onto an ungreased cookie sheet. With a wet fork gently press cookies in a crisscrossed pattern. Bake for 18-22 minutes or until slightly brown along edges.

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.

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.

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.

PERFECT PEANUT BUTTER COOKIES

Steps:

• Sift together the dry ingredients and set aside. Cream the butter and sugar in the bowl of an electric mixer using the paddle attachment. Add the egg and vanilla and beat until combined. Add the peanut butter and continue beating on low speed. Add the sifted dry ingredients and beat until just blended. Cover the dough with plastic wrap and transfer to the refrigerator. Chill until firm, about 1 hour.
• Heat the oven to 350 degrees. Line a baking sheet with a silpat. Form dough into 1-inch balls. Place balls on cookie sheet about 2 inches apart. Press down slightly with the palm of your hand. Using the tines of a fork, make a criss-cross pattern in the dough. Bake until rich golden brown, about 10 to 12 minutes. Transfer to a rack to cool.

PERFECT PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375°F; have ungreased shiny cookie sheets ready.
• In a large mixing bowl, with electric mixer, cream together the butter and sugars; next, beat in egg, peanut butter and vanilla.
• In a smaller bowl, sift together salt, baking soda and flour (I do this through a sieve, not with a sifter).
• With a wooden spoon, stir flour mixture into peanut butter mixture until a dough is formed.
• If desired, you could stir in about 1/2 cup (or more) of chocolate chips now; I usually don't (even though I'm a chocoholic) as I often just want a pure peanut butter cookie with nothing else in it, not even peanut bits.
• Stash dough in fridge while you clean up the dishes; this step isn't absolutely necessary but the fridge slightly firms up the dough, making it easier to work with.
• Drop by heaping teaspoons onto cookie sheets and press down, criss-cross style, with a fork-- the classic peanut butter cookie look.
• If fork sticks to cookies too much as you press down, lightly flour the fork.
• Bake in preheated oven for 7 to 9 minutes, or until edges are slightly darkened (I like to cook these at 7-1/2 minutes).
• Do not worry if they don't look done; cookies firm up as they cool and if you want chewier cookies it is very important not to overbake them.
• Add an extra minute if you like crispier cookies.
• Remove cookies from sheets after letting them rest on sheets for one minute, then let cooked cookies cool on racks.
• Store cookies in a tin or in cookie jar (airtight containers are best).
• I use a one-inch scoop to make the cookies; the approximate yield I get is 4-1/2 dozen cookies.

PERFECT PEANUT BUTTER COOKIES

Steps:

• Preheat oven 400°F.
• Cream butter and brown sugar until smooth, about 5-7 minutes on 2 with the mixer stand. Add in the peanut butter, mix until all blended.
• Add in eggs, one at a time and vanilla, beat for about 2 minutes on 2.
• In another bowl, combine flour, salt, baking powder and soda together. Then slowly add to the peanut butter mixture and blend well. Once you have it blended well, add in the other half of the flour.
• Line your baking stone or cookie sheet with parchment. Spoon 1.5 teaspoon of dough. Flatten a tad with a fork.
• Bake for 8-10 minutes. Enjoy!

OLD FASHIONED PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 375 degrees. Butter cookie sheets and set aside. With an electric mixer beat the butter until soft. Add the sugars and beat until creamy. Add the egg, peanut butter, salt, baking soda and vanilla.
• With a rubber spatula fold the flour into the egg mixture but do not overmix. Roll the dough into small balls and place them on prepared cookie sheet. With a fork press the balls into flat cookies and bake for 15 to 17 minutes or until crisp and golden.
• For added touch melt some bittersweet chocolate in a double boiler remove and cool down a bit. When still pliable dip one edge of cookies into chocolate.

REALLY GOOD PEANUT BUTTER COOKIES

Steps:

• Cream margarine, peanut butter and sugars.
• Beat in egg and vanilla.
• Stir dry ingredients together, add to creamed mixture.
• Beat on medium speed until blended well; stir in peanut butter chips.
• Chill dough at least 20 minutes.
• Bake at 375° for 10-12 minutes.

PERFECT PEANUT BUTTER COOKIES

Steps:

• first pre heat the oven to 350f.
• then mix together the peanut butter and the sugar until the batter looks grainy but no lumps
• then add the egg and mix again.
• finally roll batter into a ball ( if batter is sticking to you then add more peanut butter or sugar ) then put on baking pan and push fork down to make a cris-cross pattern and bake for 8 minutes.