Quickie Peanut Butter Cookies Recipes

QUICK PEANUT BUTTER COOKIES

Steps:

• In a bowl, combine all ingredients; mix well. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten slightly with a glass dipped in sugar if desired. Bake at 350° until set and edges are lightly browned, 10-12 minutes. Cool for 1-2 minutes before removing to wire racks.

QUICK PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl, mix together the peanut butter, sugar, egg, and baking soda until well blended. Roll dough into 1 inch balls, and place on ungreased cookie sheets.
• Bake for 6 to 8 minutes in the preheated oven. Cool on cookie sheets until set, before transferring to wire racks to cool completely.

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.

NO-BAKE PEANUT BUTTER COOKIES III

Steps:

• In a saucepan over medium heat, combine sugar, butter and milk. Bring to a rapid boil and boil for one full minute. Remove from heat and stir in the vanilla and peanut butter. Mix in the oats, stirring until the mixture begins to cool. Transfer to a large bowl if it does not fit into the pan well. Drop batter by teaspoonfuls onto waxed paper. Let cool until set.

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.

SUPER-EASY PEANUT BUTTER COOKIES

Steps:

• Heat oven to 325 degrees F.
• Mix all ingredients with large spoon until well blended.
• Roll into 24 balls; place, 4 inches apart, on baking sheets. Flatten with fork.
• Bake 20 min. or until lightly browned. (Do not overbake.)
• Cool 5 min. on baking sheets; transfer to wire racks. Cool completely.

PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together flour and baking powder; set aside.
• In a large bowl, beat peanut butter, sugar, and butter until smooth. Beat in egg. Gradually add flour mixture, beating to combine.
• Pinch off dough by the tablespoon; roll into balls. Place 2 inches apart on parchment-lined baking sheets. Using a fork, press balls in a crisscross pattern, flattening to a 1/2-inch thickness.
• Bake cookies, rotating halfway through, until lightly golden, 18 to 22 minutes. Cool cookies on a wire rack.

PEANUT BUTTER QUICKIES

Steps:

• In a large saucean, combined sugar, flour, butter and milk. Bring to a full boil. Boil hard 3 minutes, stirring constantly.
• Remove from heat; add everything else. Blend well.
• Drop by teaspoon onto foil or wax paper. Cool.
• NOTE: From the picture in the cookbook, it looks like they rolled theirs in balls and then rolled them in some more coconut.

PEANUT BUTTER QUICKIES

Steps:

• Preheat oven to 350*.
• Spray baking sheets with oil spray or grease by hand with shortening.
• Combine all ingredients. Mix well with wooden spoon.
• Drop by teaspoons for small cookies and by tablespoons for larger cookies onto greased cookie sheet.
• Top with 1/2 pecan if desired.
• Bake @ 350* for 15 - 18 minutes.
• Let sheet rest on cooling rack a few minutes, then remove cookies to rack to finish cooling.
• Very easy recipe if you are pressed for time.
• ENJOY!

PEANUT BUTTER QUICKIE COOKIES

Steps:

• Cream sugar and egg; add baking soda; fold in peanut butter. Roll into balls, and place on cookie sheet. Push down balls with fork dipped in water. Bake 10 minutes at 350°.

EASY PEANUT BUTTER COOKIES

Steps:

• In a large bowl, cream peanut butter and sugar until light and fluffy, about 4 minutes. Beat in egg and vanilla. , Shape level tablespoonfuls into balls. Place 2 in. apart on ungreased baking sheets; flatten with a fork. Bake at 350° for 16-18 minutes or until set. Cool for 5 minutes; remove to wire racks.

QUICK EASY PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees.
• Combine all ingredients until they come together to make dough.
• Take a small amount in your hand and mold into a ball.
• Place on cookie sheet about an inch apart (they do not spread much).
• Take a fork and press criss-cross pattern on each cookie.
• Bake for 10 minutes.
• Allow to cool on sheet for a few minutes before transferring to cooling rack to cool completely.
• Cookies will be soft.

QUICKIE SUGARLESS PEANUT BUTTER COOKIES

Steps:

• Mix all ingredients together until smooth.
• Drop by spoonfuls onto a very lightly greased cookie sheet.
• Place in 350 degrees F oven slightly above mid-level for 10 to 15 minutes or until cookies are slightly golden on edges.
• Cool on cookie sheet for 5 minutes and then transfer to a plate. Serve and enjoy.

QUICKIE PEANUT BUTTER COOKIES

Steps:

• Place the oats, peanut butter, and vanilla in a large bowl. In a medium saucepan, heat the remaining ingredients and boil for about 2 minutes. Pour the hot mixture over the contents of the bowl. Thoroughly mix together and drop by teaspoonful on waxed paper. Allow to cool before eating.

QUICKIE COOKIES

Steps:

• Combine sugar, cocoan, butter and milk in a saucepan and bring to boil; add vanilla.
• Remove from heat and stir in coconut and oats.
• Drop by spoonfuls onto waxpaper and refrigerate.