Moist Chewy Irresistible Peanut Butter Cookies Recipes

CHEWY PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper, set aside. In a stand mixer with the paddle attachment cream butter and both sugars until light and fluffy, about 3 minutes.
• Add in peanut butter and mix for 1-2 minutes. Add in egg and vanilla. Mix until combined and clump free.
• Add in flour, salt and baking soda and mix just until combined. Make sure not to overmix.
• Scoop out dough and portion into 16 cookie dough balls. Add sugar to a small bowl and roll each cookie in the sugar and place onto the prepared baking sheet.
• Using a fork flatten cookies slightly then turn and do the opposite direction to get a crisscross pattern.
• Bake cookies for 10 minutes until lightly golden brown and firm on the edges. Remove from the oven and let set for 3-4 minutes. Transfer to cooling rack to cool completely.

MOIST & CHEWY IRRESISTIBLE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees.
• Combine peanut butter, Crisco, brown sugar, milk and vanilla in large bowl.
• Beat at medium speed with mixer until well blended.
• Add egg and beat just until blended.
• In a separate bowl combine flour, salt and baking soda.
• Add to creamed mixture and mix well with mixer on low speed.
• Drop by heaping teaspoonsful 2" apart onto ungreased cookie sheet.
• Flatten slightly with fork tines.
• Bake 7-8 minutes or until set and just beginning to brown.
• Cool 2 minutes on baking sheet before removing.
• Store in airtight container.
• Makes 3 dozen.

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.

MOIST AND CHEWY PEANUT BUTTER COOKIES

Steps:

• Mix margarine, peanut butter, sugar and egg. Stir in baking powder, baking soda, salt and flour.
• Chill dough for several hours or overnight.
• Roll dough into 1 1/4 inch balls. Place 3 inches apart on lightly greased baking sheet. Flatten crisscross style with a fork dipped in flour or sugar.
• Bake for 10 minutes at 375 degrees F (190 degrees C).

SOFT AND CHEWY PEANUT BUTTER COOKIES!

Steps:

• 1. Cream butter and peanut butter together. Mix in sugars and beat until fluffy. Add egg, milk and vanilla, mix well. Stir in flour, baking powder, baking soda and salt until just blended (do not over mix).
• 2. Roll into balls then roll in sugar. Place on ungreased cookie sheet and flatten with a fork or a flat bottomed glass. Bake at 350 degrees for 10 to 12 minutes.

IRRESISTIBLE PEANUT BUTTER COOKIES

Steps:

• HEAT oven to 375°F Combine peanut butter, shortening, brown sugar, 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 greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.
• BAKE one baking sheet at a time 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.