Magic Peanut Butter Cookies Paula Deen Recipes

PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350°. Line baking sheets with parchment paper.
• In a large bowl, beat peanut butter, butter, and brown sugar with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg and vanilla, beating until well combined.
• In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to peanut butter mixture, beating just until combined. Gradually add milk, beating to combine.
• Scoop dough by heaping tablespoonfuls, and roll into balls. Place 2 inches apart on prepared pans. Place granulated sugar in a small bowl. Dip bottom of a glass in sugar, and slightly flatten cookies. Using a fork, gently press a crosshatch pattern into cookies.
• Bake until edges are lightly browned, about 10 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Store in an airtight container for up to 3 days.

MAGIC PEANUT BUTTER MIDDLES

Steps:

• In small bowl blend flour, cocoa and baking soda. Mix until well blended.
• In large bowl beat white and brown sugars, butter or margarine and 1/4 cup peanut butter, until light and fluffy. Add vanilla and egg, beat. Stir in flour mixture until blended. Set aside.
• To make Filling: Combine confectioner's sugar and 3/4 cup peanut butter. Blend well.
• Roll filling into 30 1-inch balls. For each cookie, with floured hands, shape about 1 tablespoon of dough around 1 peanut butter ball, covering completely. Place 2 inches apart on an ungreased cookie sheet. Flatten with glass dipped in white sugar.
• Bake at 375 degrees F (190 degrees C) for 7-9 minutes. When cookies are done, they should be set and slightly cracked.

PAULA DEEN'S MAGICAL PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F. Grease a large baking sheet.
• In a mixing bowl, combine the peanut butter, 1 cup of Splenda, the egg, and vanilla. Stir well with a spoon.
• Roll the dough into balls the size of walnuts. Place the balls on the prepared cookie sheet.
• With a fork dipped in optional 1/3 cup of Splenda to prevent sticking, press a criss-cross design on each cookie.
• Bake for 12 minutes, remove from the oven, and sprinkle the cookies with the optional 1/3 cup of Splenda.
• Cool slightly before removing from the pan.

MAGIC PEANUT BUTTER COOKIES (PAULA DEEN)

Steps:

• Preheat the oven to 350 degrees F. Grease a large baking sheet.
• In a mixing bowl, combine the peanut butter, 1 cup sugar replacement, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar replacement. Cool slightly before removing from pan.

MONSTER COOKIES

Steps:

• Preheat the oven to 350 °F. Line cookie sheets with parchment paper or nonstick baking mats.
• In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins (if using), baking soda and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.
• Bake for 8-10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags. Makes about 3 dozen cookies.

PAULA DEEN MAGICAL PEANUT BUTTER COOKIE WITH SPLENDA

Steps:

• Makes about 18 cookies.