Soft Peanut Butter Cut Out Cookies Food

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!

CUT-OUT PEANUT BUTTER COOKIE RECIPE

Steps:

• Beat first 5 ingredients in large bowl with mixer until blended. Add flour and baking soda; mix well. Refrigerate 30 min.
• Heat oven to 375ºF. Roll dough to 3/8-inch thickness on floured surface. Cut into shapes with 2-inch cookie cutters. Place on baking sheets sprayed with cooking spray.
• Bake 8 to 10 min. or until edges are lightly browned. Cool 1 min; remove to wire racks. Cool completely.
• Melt chocolate as directed on package. Dip half of each cookie in chocolate; place on waxed paper. Let stand until chocolate is firm. Store in a covered container.

CUT OUT COOKIES

Steps:

• Cream margarine, sugar and vanilla.
• Add eggs.
• Sift dry ingredients together.
• Add to creamed.
• Chill 3 to 4 hours.
• I always leave over night and it is a lot easier to roll.
• On well floured surface roll 1/4-inch thick (I roll mine a little bit thicker-it makes nice puffy cookies).
• Use flour for rolling pin and cutters.
• Cut to desired shapes.
• Bake at 375° for 6-8 minutes depending on thickness of cookies.

BEST SOFT PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 325 degrees.
• Combine flour and baking soda in a small bowl.
• In a separate bowl, melt 1/2 cup butter in microwave.
• Add 1/3 cup sugar and 1/3 cup brown sugar to the melted butter and cream all together.
• Add the other 1/2 cup butter to your prepared butter/sugar combo and mix.
• Add rest of sugar, brown sugar, and the peanut butter. Cream well.
• Add egg whites and vanilla to the butter and sugar mixture and combine once more.
• Gradually add flour mixture to your wet mix about 1/3 cup at a time until all the flour is combined.
• Roll dough into round balls of any size and place on baking sheet. Bake for 8-10 minutes.
• Let cool on baking sheet for 1-2 minutes and then remove to a cooled surface. ENJOY!

SOFT PEANUT BUTTER COOKIES

Steps:

• Combine margarine, peanut butter, sugars, egg, and vanilla. Blend together very well.
• Add flour, baking soda and salt with mixer. Chill dough 15 minutes in the refrigerator. Roll into balls by hand.
• Place on sprayed cookie sheet and bake in a preheated 350 degrees F (175 degrees C) oven until edges very lightly browning (about 7 to 10 minutes). Don't overcook. We store them in a plastic storage containers, and they stay soft!

PEANUT BUTTER CUTOUT COOKIES

Steps:

• In a large bowl, cream peanut butter and sugars until light and fluffy, about 4 minutes. Beat in the eggs, milk and vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle., On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with 2-in. to 4-in. cookie cutters. Place 2 in. apart on ungreased baking sheets. , Bake at 375° for 7-9 minutes or until edges are browned. Cool for 1 minute before removing from pans to wire racks to cool completely. Frost cookies and decorate as desired.

PEANUT BUTTER CUT-OUT COOKIES

Steps:

• In a large mixing bowl, cream butter, peanut butter and sugars.
• Beat in the eggs, milk and vanilla.
• Combine the flour, baking powder & baking soda; add to creamed mixture and mix well.
• Cover and refrigerate for 2 hours or until easy to handle.
• On a lightly floured surface, roll out dough to 1/4-inch thickness.
• Cut with 2-inch to 4-inch cookie cutters.
• Place 2-inches apart on ungreased baking sheets.
• Bake at 375° for 7-9 minutes, or until firm, and edges are golden brown.
• Cool for 1 minute, before removing from pans to wire rack to cool completely.
• Frost and decorate as desired.
• Note: This recipe states to bake the cookies in a 375° degree oven, but I prefer to bake them in 350° oven.

PEANUT BUTTER CUT-OUT COOKIES

Steps:

• Combine butter and peanut butter chips in saucepan; cook over low heat, stirring constantly, until melted. Pour into large bowl; add brown sugar, egg and vanilla. Beat well. Stir in flour, baking soda and pecans; blend well. Refrigerate 15 to 20 minutes or until firm enough to roll.
• Heat oven to 350°F Roll out dough, a small portion at a time, on lightly floured board or between 2 pieces of wax paper, to 1/4-inch thickness. (Keep remaining dough in refrigerator.) With cookie cutters, cut into desired shapes; place on ungreased cookie sheet.
• Bake 7 to 8 minutes or until almost set (do not overbake). Cool 1 minute; remove from cookie sheet to wire rack. Cool completely.
• Drizzle CHOCOLATE CHIP GLAZE or PEANUT BUTTER CHIP GLAZE onto each cookie; garnish as desired.
• CHOCOLATE CHIP GLAZE: Place 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips and 1 tablespoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth.
• PEANUT BUTTER CHIP GLAZE: Place 2/3 cup REESE'S Peanut Butter Chips and 1 tablespoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. Microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth. About 1/3 cup glaze.
• VARIATION: SLICE AND BAKE PEANUT BUTTER COOKIES: Prepare dough as directed above. Refrigerate 15 to 20 minutes or until firm enough to handle. Shape dough into two 6-inch rolls. Wrap rolls in wax paper or plastic wrap; freeze 1 to 2 hours or until firm enough to cut. Cut dough into 1/4-inch thick slices. Proceed as directed for baking and cooling.

SOFT PEANUT-BUTTER COOKIES

Steps:

• Whip butter, Crisco, peanut butter, brown sugar and white sugar until creamy.
• Add eggs and vanilla.
• Combine dry ingredients, except oatmeal and add to creamed mixture. Mix well; then add oatmeal, last.
• Roll into balls; put about 2 inches apart on cookie sheets. Bake at 350 ° for 9-11 minutes.

SOFT PEANUT BUTTER CUT-OUT COOKIES

Steps:

• Cream together butter, peanut butter and both sugars until well blended. Add eggs and mix again. Stir in salt and baking powder.
• Scrape the sides of the bowl if necessary. Add 3 cups of flour. of the bowl.
• If you are going to wait to bake these cookies -- STOP here. Even if the dough is sticky. The flour will continue to absorb the moisture in the dough as it sits. If you are going to bake right away -- continue adding flour 1/4 cup at a time until the dough pulls away from the sides.
• Knead the dough together gently before rolling out. Roll to 1/4 " and cut 2 1/2" cookies. Place on parchment-lines cookie sheets.
• Bake at 350F for 7 minutes or until the center of the cookies look "dry.".