The Biggest And Best Peanut Butter Cookies In The Universe Recipes

BIG GRANDMA'S BEST PEANUT BUTTER COOKIES

Steps:

• Cream together the sugars, Crisco, peanut butter.
• Add the eggs and vanilla.
• Sift the dry ingredients together and add gradually until blended well.
• Roll into tablespoon size balls.
• Roll cookie dough balls into sugar.
• Place on cookie sheets- do not mash with fork in normal "peanut butter cookie" fashion!
• Bake at 350° oven for 11-13 minutes.

GIANT PEANUT BUTTER COOKIES

Steps:

• Heat oven to 375°.
• In large bowl, combine sugars, margarine, peanut butter, vanilla and egg; beat well.
• Lightly spoon flour into measuring cup and level off.
• Add flour, baking powder, baking soda and salt; mix well.
• If you are making the large cookies, it helps to chill the dough for an hour or so at this point, before shaping. It seems to make a firmer cookie--less likely to break. If you aren't concerned about that, you can skip this step.
• Shape about 1/4 cup dough (for 3-inch cookie) into a ball and place 4 inches apart on ungreased cookie sheet (6 per sheet).
• Bake at 375° for 13-16 minutes.
• Remove from cookie sheet and cool completely on wire rack.

BIG GIANT PEANUT BUTTER COOKIE

Steps:

• Preheat oven to 375 degrees. Line a baking sheet with parchment and set aside.
• Melt your butter in a heat-safe mixing bowl. Note: It doesn't need to be ALL the way. See photos for an example- I've found the best stage is when about half the butter is liquid, but the rest is super soft. Like the texture of pudding. You want it to easily stir completely smooth when you touch it.
• d="instruction-step-3″>2. Stir in both white and brown sugar, peanut butter, then egg yolk and vanilla.
• d="instruction-step-4″>3. Measure your flour by lightly spooning flour into your measuring cup and leveling with a knife. Don't scoop your flour with your measuring cup. Sprinkle flour, baking soda, and baking powder in the bowl and stir until it forms a cohesive dough.
• nstruction-step-5″>4. Form one single ball of dough and set it back in the mixing bowl. Sprinkle a couple tablespoons of additional sugar over it and roll it around until it's coated with a layer of sugar.
• struction-step-6″>5. Place dough ball on your parchment-lined baking sheet and gently press down with your hand until it's about 1 inch thick. If desired, use a skewer to form the traditional criss-cross lines on cookie (see photos in blog post for a visual).
• truction-step-7″>6. Bake for 13-15 minutes or until edges are golden and top looks set. It should still jiggle in the center when you pull it out- the center will continue cooking as it sits and be soft when it cools. Let cool for 15 minutes or so before using a very large spatula to transfer to a cooling rack.

THE BIGGEST AND BEST PEANUT BUTTER COOKIES IN THE UNIVERSE!

Steps:

• Preheat oven to 350 degrees.
• Mix first 3 ingredients together in a small bowl.
• In another bowl, cream butter and peanut butter together.
• Add both sugars and mix well.
• Add eggs and vanilla to the wet mixture.
• Incorporate the flour mixture, then add the oats.
• Using an ice cream scoop (yes, THAT big!), place balls of dough 3 inches apart on parchment lined cookie sheets.
• Bake about 10 min, or until cookies have spread and edges are just turning golden brown.
• Remove from oven and let cool on cookie sheet for 5-10 min before removing to wire rack.
• If you're going to make PB cookie sandwiches:.
• Mix the three icing ingredients together.
• Spread a thin layer on the underside of one cookie.
• Sandwich another cookie on top.

THE WORLD'S GREATEST PEANUT BUTTER COOKIES

Steps:

• Preheat Oven to 325°F.
• Cream butter and peanut butter.
• Gradually add sugars and cream until blended.
• Add egg (if doubling, add one at a time) and beat until smooth.
• Sift together flour and soda and add to creamed mixture.
• Stir in chocolate chips.
• Drop from a teaspoon onto a greased baking sheet.
• Slightly flatten cookie dough with back of spoon.
• Bake for 15 minutes.

BEST PEANUT BUTTER COOKIES EVER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Press a criss-cross into the top using the back of a fork.
• 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.