SOFT PEANUT BUTTER COOKIES
This is my mother-in-law's recipe.She was always baking and this is one of my favorite recipes she had.
Provided by CookingONTheSide
Categories Dessert
Time 17m
Yield 4 dozen, 30 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 201.7, Fat 10.9, SaturatedFat 4.9, Cholesterol 28.7, Sodium 154.6, Carbohydrate 23.6, Fiber 0.8, Sugar 14.6, Protein 3.7
YUMMY PEANUT BUTTER COOKIES
My mother used to make these cookies when my brothers and I were growing up. They are easy and are very delicious. Hope someone out there likes them as well.
Provided by STEPHANIE SPICER
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 15m
Yield 48
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease two cookie sheets.
- In a large bowl, cream together the margarine, peanut butter, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda and salt; stir into the peanut butter mixture. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Use a wet fork dipped in sugar to make the crisscrosses on the top.
- 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. Grab a glass of milk and enjoy!
Nutrition Facts : Calories 119.7 calories, Carbohydrate 13.2 g, Cholesterol 7.8 mg, Fat 6.7 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 1.3 g, Sodium 135.9 mg, Sugar 7.7 g
SOFT & CHEWY CHOCOLATE PEANUT BUTTER COOKIES
Lift your dessert skills to new heights with these Soft & Chewy Chocolate Peanut Butter Cookies. The rich cream cheese makes them extra soft and chewy.
Provided by My Food and Family
Categories Baking Ingredients
Time 23m
Yield 22 servings, 2 cookies each
Number Of Ingredients 4
Steps:
- Heat oven to 375ºF.
- Beat cream cheese, peanut butter and eggs in large bowl with mixer on low speed 1 min. Add dry cake mix; beat on medium speed 1 min. or until mixture pulls away from side of bowl and forms soft dough. (See Tip.)
- Shape into 44 (1-inch) balls. Place, 2 inches apart, on baking sheets. Flatten each ball, in criss-cross pattern, with tines of fork dipped in sugar.
- Bake 7 to 8 min. or just until edges of cookies are set. (Do not overbake.) Cool on baking sheet 2 min. Remove to wire rack; cool completely.
Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 25 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
SOFT PEANUT BUTTER COOKIES
Peanut butter cookies that stay soft with a good flavor but not too sweet! You won't make another recipe after this one!
Provided by Cindy Duvall
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 12
Number Of Ingredients 9
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!
Nutrition Facts : Calories 269.9 calories, Carbohydrate 33.5 g, Cholesterol 15.5 mg, Fat 13.5 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 2.6 g, Sodium 272.8 mg, Sugar 18.4 g
KARISSA'S SOFT AND YUMMY PEANUT BUTTER COOKIES
I think the name says it all. I haven't made these in awhile, so the yield is a total guestimate. They make fabulous peanut butter blossoms, but sometimes I'm just in the mood for a good plain peanut butter cookie! I really think you'll like 'em!
Provided by KlynnPadilla
Categories Dessert
Time 20m
Yield 24 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Sift together the flour, soda and salt; set aside.
- Cream butter, peanut butter, sugar and vanilla. Add egg and brown sugar. Slowly incorporate flour mixture (batter will be stiff).
- Shape teaspoonfuls of dough into balls and roll in sugar. Place on cookie sheet and press down lightly on each cookie with a fork in criss-cross pattern. Bake for about 8 - 10 minutes.
- To make peanut butter blossoms, don't make pattern on cookie with fork before baking. Simply place on cookie sheet and bake about 8 minutes. Remove from oven and gently press a chocolate kiss onto the top of each cookie until the cookie cracks slightly. Return to the oven for a couple of minutes.
Nutrition Facts : Calories 125.1, Fat 5.9, SaturatedFat 2.9, Cholesterol 19, Sodium 149.5, Carbohydrate 16.3, Fiber 0.5, Sugar 9, Protein 2.1
BEST SUPER SOFT PEANUT BUTTER COOKIES
THE best super soft peanut butter cookies (seriously though, the actual best). Sink your teeth into that perfectly soft and chewy texture and you'll see why these are the only peanut butter cookies you'll ever need!
Provided by Tiffany
Categories Dessert
Time 23m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees and very lightly grease a baking sheet or line with a baking mat.
- In a medium bowl whisk together flour, baking soda, and salt. Set aside.
- In a large bowl cream together butter, peanut butter, brown sugar, and 1/4 cup granulated sugar for 2-3 minutes until light and fluffy. Mix in egg and vanilla until blended.
- Add dry ingredients to wet ingredients and mix until combined (do not over mix). Roll dough into balls (two regular size cookie scoops or about 3 tablespoons, the balls should be fairly big - this is the key to a super soft texture!)
- Roll cookie dough balls in remaining 2 tablespoons sugar, then place on baking sheet 2-3 inches apart. Use a fork to gently press a criss-cross pattern into each cookie dough ball, only pressing ball down about half way.
- Bake for 8-9 minutes - DO NOT OVER BAKE. The cookies should just begin to crack on top. Allow to cool 1-2 minutes on baking sheet, then transfer to a cooling rack. Store in an airtight container at room temperature up to 5 days (they are softest on day 1 and 2!).
Nutrition Facts : Calories 116 kcal, Carbohydrate 17 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 7 mg, Sodium 117 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
SOFT TRIED 'N' TRUE PEANUT BUTTER COOKIES
When I want to offer friend and family soft and chewy peanut butter cookies, this is the recipe I turn to. Use either creamy or crunchy peanut butter with delicious results. These are the best soft peanut butter cookies, and my family can't get enough. -Emma Lee Granger, La Pine, Oregon
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 5 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy, about 4 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and water. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. , Drop by tablespoons 2 in. apart onto ungreased baking sheets. Flatten with a fork. Bake at 350° until golden brown, 12-15 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 105 calories, Fat 6g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 91mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.
PEANUT BUTTER COOKIES
These peanut butter cookies are soft, chewy, and absolutely delicious!
Provided by Ali
Time 30m
Number Of Ingredients 12
Steps:
- Preheat oven to 350˚F. Line a baking sheet with parchment paper; set aside.
- Whisk together flour, baking powder, baking soda, cornstarch and salt in a large bowl and set aside.
- In an electric mixer fitted with the paddle attachment, beat together the softened butter, granulated sugar and brown sugar on medium speed until light and fluffy (about 3 minutes). Mix in peanut butter until it is incorporated and smooth. Add vanilla and eggs, one at a time, scraping the bowl down after each addition. Reduce mixer speed to low and slowly add dry ingredients until they are just incorporated and the batter is smooth, being careful not to over-mix.
- Form the dough into 1.5-tablespoon round balls and place on the prepared baking sheet. (If you'd like, you can roll each of these balls in a bowl of granulated sugar before adding them to the baking sheet.) Press a criss-cross pattern into each dough ball with a fork to flatten, being sure that each dough ball is at least 2 inches apart. Bake for 10-12 minutes, until the edges are golden brown and the centers are slightly puffy. Remove from the oven, and then transfer the cookies to a cooling rack to cool.
- Serve warm, or store in a sealed container for up to 4 days. Or freeze for up to 3 months.
SOFT BUTTER COOKIES
These Soft Butter Cookies are delicate, tender and are melt in your mouth buttery! These cookies have a classic swirl design that is impressive and so easy to make at home! This is the best, soft butter cookie recipe.
Provided by Liz at Owlbbaking.com
Categories Cookies
Time 28m
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F and line cookie trays with parchment (if the air temp is on the warmer side, it is a good idea to chill the cookies for 30 minutes before baking, so be sure to plan accordingly).
- In a large bowl, cream the butter & sugar until light and fluffy using a hand mixer.
- Add the egg yolks and vanilla and mix on medium speed until well combined.
- Next, add the flour & salt to the mixture and mix on low speed until large crumbles form.
- Add the 2 tablespoons of milk and mix until the milk is absorbed. If the dough is not sticky, add another TEASPOON of milk until it is sticky and has the consistency of thick buttercream. Avoid using too much milk as this can cause the cookies to spread too much!
- Transfer the dough to an extra large, heavy duty piping bag fitted with a large open star tip.
- Pipe the dough into rosettes by using the following motion; holding the bag upright, pipe the dough onto the tray and pull up slightly, then wrap around the center and pull gently to release.
- Chill if needed.
- Bake in the oven until light golden brown on the edges, about 13 - 15 minutes.
- Allow to fully cool on baking sheet.
Nutrition Facts : ServingSize 1, Calories 176 calories, Sugar 8g
CLASSIC PEANUT BUTTER COOKIES
The easiest recipe for homemade peanut butter cookies. Soft and irresistibly delicious cookies with peanut butter flavor.
Provided by Valentina Ablaev
Categories Easy
Time 28m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper.
- With an electric hand mixer, cream together the butter, granulated sugar, and brown sugar. Add the peanut butter and egg and mix until combined.
- In a separate bowl, add baking powder, baking soda, salt, and flour (sift flour once measured). Add to the peanut butter mixture, mix until combined.
- Form dough into 1" balls. Place the balls about 3-inches apart on the prepared baking sheet. Flatten in a crisscross pattern using a fork.
- Bake 8-9 minutes until cookies just start to turn golden at the base. Remove from the oven and allow cookies to cool 5 minutes then transfer on a wire rack.
Nutrition Facts : Calories 137 kcal, Carbohydrate 15 g, Protein 3 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 17 mg, Sodium 88 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
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