Cookie Jar Peanut Butter Cookies Recipes

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.

JIF® IRRESISTIBLE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375 degrees F. Place sheets of foil on countertop for cooling cookies.
• Combine brown sugar, JIF® peanut butter, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
• Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended.
• Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Flatten slightly in crisscross pattern with tines of fork.
• Bake one baking sheet at a time for 7-8 minutes or until set and just beginning to brown. Do not over-bake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

THE WHOLE JAR OF PEANUT BUTTER COOKIES

Steps:

• In a large bowl, cream butter, white sugar, and brown sugar until smooth. Add the eggs, yolks, and vanilla; mix until fluffy. Stir in peanut butter. Sift together the flour, baking soda, and salt; stir into the peanut butter mixture. Finally, stir in the peanuts. Refrigerate the dough for at least 2 hours.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
• Roll dough into walnut sized balls. Place on the prepared cookie sheet and flatten slightly with a fork. Bake for 12 to 15 minutes in the preheated oven. Cookies should look dry on top. Allow to cool for a few minutes on the cookie sheet before removing to cool completely on a rack. These cookies taste great when slightly undercooked.

PEANUT BUTTER COOKIES RECIPE

Steps:

• Preheat over to 350F
• Sift flour and baking powder together then whisk to combine.
• Cream butter and sugars in a stand mixer fitted with a paddle attachment. You can add an optional 1/4-1/2 tsp sea salt.
• Add peanut butter and mix until incorporated.
• Mix in egg and vanilla extract then add flour mixture and beat until incorporated.
• Roll dough into one inch balls and place on baking sheet lined with parchment paper.
• Flatten cookies with a fork in a criss-cross pattern.
• Bake cookies for about 10 minutes.
• Allow cookies to cool completely on baking sheet, they need to set up before being transferred.

PEANUT BUTTER CHIP COOKIE

Steps:

• In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in syrup and vanilla. Combine the flour, oats, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in peanut butter chips. , Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 325° for 15-18 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely. May be frozen for up to 6 months.

COOKIE JAR PEANUT BUTTER COOKIES

Steps:

• Heat oven to 350°.
• Sift together the flour, baking powder, baking soda and salt, set aside.
• Cream the butter, shortening, and both sugars in a large bowl with an electric mixer at medium speed until light and fluffy.
• Add eggs one at a time, beating well after each addition, then mix in the peanut butter.
• Add the flour mixture by the cupful and beat at low speed to mix well.
• Shape the dough into 1 inch balls and place on ungreased baking sheets (I line the sheets with parchment paper) about 2 inches apart.
• Press each cookie twice in each direction with a lightly floured fork to make a crosshatch design.
• Bake 10-12 minutes.
• ***Do not overbake--they will still be a bit pale, but if you overbake, they won't be chewy on the inside.
• ***Use a spatula to transfer to a rack to cool.

THE WHOLE JAR OF PEANUT BUTTER COOKIES

Steps:

• In a large bowl, cream butter, white sugar and brown sugar until smooth. Add the eggs, yolk and vanilla; mix until fluffy. Stir in peanut butter.
• Sift together the flour, baking soda and salt; stir into peanut butter mixture. Finally, stir in peanuts.
• Refrigerate the dough at least 2 hours.
• Preheat oven to 350°F Lightly grease a cookie sheet.
• Roll dough into walnut sized balls. Place on prepared cookie sheet and flatten slightly with a fork.
• Bake for 12-15 minutes. Cookies should look dry on top.
• Allow to cool for a few minutes on the cookie sheet before removing to cool completely on a rack.
• Also great if you slightly undercook them!

THE WHOLE JAR OF PEANUT BUTTER COOKIES

Steps:

• In a large bowl, cream butter, white sugar, and brown sugar until smooth. Add the eggs, yolks, and vanilla; mix until fluffy. Stir in peanut butter.
• Sift together the flour, baking soda, and salt; stir into the peanut butter mixture. Finally, stir in the peanuts. Refrigerate the dough for at least 2 hours.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
• Roll dough into walnut sized balls. Place on the prepared cookie sheet and flatten slightly with a fork.
• Bake for 12 to 15 minutes in the preheated oven. Cookies should look dry on top. Allow to cool for a few minutes on the cookie sheet before removing to cool completely on a rack.
• These cookies taste great when slightly undercooked.