Peter Pan Classic Peanut Butter Cookies Recipe 45

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CLASSIC PEANUT BUTTER COOKIES



Classic Peanut Butter Cookies image

Makes great cookies!

Provided by Shirley Sadler

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 1h25m

Yield 24

Number Of Ingredients 9

1 cup unsalted butter
1 cup crunchy peanut butter
1 cup white sugar
1 cup packed brown sugar
2 large eggs eggs
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons baking soda

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.

Nutrition Facts : Calories 251.7 calories, Carbohydrate 29.7 g, Cholesterol 35.8 mg, Fat 13.6 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 5.9 g, Sodium 209.4 mg, Sugar 18.2 g

PEANUT BUTTER COOKIES



Peanut Butter Cookies image

With four ingredients that you likely have in your kitchen and in just three quick steps, you can make our easy homemade peanut butter cookies recipe. They're melt-in-your-mouth soft, flavorfully sweet, and oh so magical.

Provided by Jen Mohorek

Categories     Dessert

Time 25m

Number Of Ingredients 4

1 cup Peter Pan® Creamy Peanut Butter
no-Stick Cooking Spray
3/4 cup granulated sugar
1 egg

Steps:

  • Preheat oven to 350°F. Spray two baking sheets with cooking spray; set aside.
  • Stir together Peter Pan Creamy Peanut Butter (or Peter Pan Natural Almond Butter as another delicious option), sugar, and egg in medium bowl until well blended. Drop by rounded tablespoons onto baking sheets. Using a fork, press to make crisscross pattern on top of each cookie.
  • Bake 12 to 14 minutes or until lightly browned, rotating pans halfway through bake time. Let stand 1 minute on baking sheets. Transfer to wire racks to cool completely.

PETER PAN CLASSIC PEANUT BUTTER COOKIES RECIPE - (4/5)



Peter Pan Classic Peanut Butter Cookies Recipe - (4/5) image

Provided by BCVH

Number Of Ingredients 4

1/2 cup each Peter Pan Creamy Peanut Butter, butter, sugar and packed brown sugar
1 egg
1/2 teaspoon each baking soda, baking powder and vanilla
1 1/4 cups all purpose flour

Steps:

  • In a large mixer bowl, beat peanut butter and margarine until creamy. Beat in sugars, egg, baking soda, baking powder and vanilla until well blended. Mix in flour until thoroughly combined. Form mixture into 1 inch balls. Place 2 inches apart on ungreased baking sheets. Dip tines of fork into flour and flatten dough in a criss-cross pattern. Bake at 375 degrees 7-9 minutes or until lightly browned around edges. Remove, cool on wire racks and store in airtight containers.

CLASSIC PEANUT BUTTER COOKIES



Classic Peanut Butter Cookies image

For the best texture, use regular, not natural, peanut butter.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 4 dozen

Number Of Ingredients 8

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup packed light-brown sugar
2 large eggs
1 1/2 cups smooth peanut butter

Steps:

  • Preheat oven to 350 degrees. Whisk flour, baking soda, and salt in a medium bowl.
  • Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, 2 to 3 minutes. Mix in eggs, then peanut butter.
  • Reduce speed to low. Add flour mixture in 3 batches, mixing until just combined after each addition. Cover with plastic wrap, and refrigerate 30 minutes.
  • Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 1 1/2 inches apart. Press cookies with fork tines to flatten and create a cross-hatch pattern. Bake until golden brown, 14 to 16 minutes. Let cool on sheets 5 minutes. Transfer cookies to wire racks to cool completely.

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