Crunchy Peanut Butter Cookies

1/2 cup Sugar
1/2 cup Brown sugar (firmly packed)
1/2 tsp Salt
1/2 cup Butter or margarine
1/2 cup Peanut butter (crunchy style)
1 Egg
1/2 tsp Vanilla extract
1 cup Flour (sifted)
1/2 tsp Baking soda

Preheat oven to 400 degrees F. Cream together both sugars, salt, butter and peanut butter well in large mixing bowl. Beat egg and vanilla extract into creamed mixture until mixture is light and fluffy. Sift together flour and baking soda and blend into creamed ingredients a little at a time. Form dough into 1 inch balls and place 2 inches apart on ungreased baking sheets. With a fork dipped in flour, flatten cookies making a criss cross design on each. Bake in 400 degree F oven for 5-7 minutes or until light golden brown around edges.

Rate This Recipe

Quick Peanut Butter Cookies

1 package yellow cake mix
1 cup peanut butter
1/3 cup water
1 egg

Preheat oven to 375 degrees F. In a large bowl, combine all ingredients and blend well. Form dough mixture into 1 inch balls and place 2 inches apart on ungreased baking sheets. Flatten each cookie with a fork that has been dipped in granulated sugar. Bake at 375 degrees F for 9 to 12 minutes or until lightly golden brown and set. Cool for 1 minute on baking sheet, and then remove from cookie sheet to cool completely.

Rate This Recipe

Lovable Peanut Butter Cookies

1 1/2 cups Peanut butter
1 cup Peanuts (chopped)
1 cup Sugar
2 Egg whites
1 cup Peanuts (whole)

Combine together peanut butter and sugar, blend well. Add in the egg whites, mixing well. Stir in the chopped peanuts. Roll dough into walnut sized balls. Place dough balls on to ungreased cookie sheets. Flatten each ball with a fork, pressing crosswise to make a hatched pattern. Press individual whole peanuts on to tops of each cookie and bake at 375 degrees F for about 9 to 12 minutes. Cool cookies slightly before removing from cookie sheets, then cool completely on wire racks.

Rate This Recipe

St. Louis Peanut Butter Cookies

1/2 cup Butter
3/4 cup Peanut butter
1/2 cup Granulated sugar
1/2 cup Brown sugar
1 Egg
1/2 tsp Vanilla extract
1 1/2 cup Flour
3/4 tsp Soda
1/4 tsp Salt
2 tbsp Water

Preheat oven to 350 degrees F. Cream together butter, peanut butter, both sugars, egg, vanilla and water. Sift together flour, soda and salt and blend into creamed mixture. Drop by tablespoonsfuls onto ungreased baking sheets. Press each cookie with fork dipped in granulated sugar in crosswise pattern.

Rate This Recipe

Crispiest Peanut Butter Cookies

2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup butter or margarine
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs (beaten)
1 tsp vanilla extract

Stir flour, baking powder, baking soda and salt together. In another bowl, with mixer at medium speed, beat the butter and peanut butter together until smooth. Beat in both sugars until blended. Beat in eggs and vanilla extract. Add in flour mixture and beat well. Chill dough one hour if too soft. Shape dough into 1 inch balls. Place onto ungreased baking sheets, about 2 inches apart. Flatten each cookie with a floured fork, making a crisscross pattern on top of each cookie. Bake at 350 F for 11-13 minutes or until lightly browned. Cool cookies on wire rack.

Rate This Recipe

Chewy Peanut Butter Cookies

1/2 cup shortening
1/2 cup butter or margarine (softened)
1 1/2 cups peanut butter
1 cup sugar
2/3 cup brown sugar (firmly packed)
2 eggs (beaten)
2 1/2 cups flour
1 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt

In a large bowl, cream the shortening, butter and peanut butter together. Add in the eggs. In separate bowl, mix dry ingredients. Add dry ingredients to wet mixture, mixing well. Form golf ball size balls with dough using hands. Press floured fork crosswise into each dough ball to flatten. Bake cookies at 375 degrees F for about 10 minutes or until golden brown. Bake longer for crisper cookies.

Rate This Recipe

Double Peanut Butter Cookies

1 3/4 cup Flour
1/2 tsp Baking soda
1/4 tsp Salt
1/2 cup Sugar
1/2 cup Shortening
1/2 cup Peanut butter (smooth and creamy style)
1/4 cup Light corn syrup
1 tbsp Milk
1/4 cup Peanut butter (smooth and creamy style)

Combine flour, baking soda, salt and sugar, cut in shortening and 1/2 cup of creamy peanut butter until mixture resembles a coarse meal. Stir in light corn syrup and milk. Shape the dough into a 12-inch roll. Wrap dough roll in wax paper and chill for several hours. Once chilled, unwrap roll and cut into 1/4 inch slices. Lay half of slices on ungreased baking sheets. Spread slices with 1/2 teaspoon of peanut butter. Top with the remaining cookie slices, sealing edges with a fork. Bake at 350 degrees F for 10-12 minutes. Cool cookies completely on wire racks. Dough can be frozen for several months before baking.

Rate This Recipe

The Best Peanut Butter Cookies

1 cup Butter or margarine
1 cup Light brown sugar
1 cup Sugar
2 large Eggs (well beaten)
1 cup Peanut butter
3 cups Flour
2 tsp Baking soda
1/4 tsp Salt

Preheat oven to 350 degrees F. Beat butter until soft and creamy, then add both sugars and beat until well blended. Add in eggs, and beat until light and smooth. Add the peanut butter and mix well. Combine together flour, baking soda and salt and add to peanut butter mixture, beating well. Roll dough into small balls, about 1 inch round and place onto ungreased baking sheets. Flatten each cookie with a fork that has been dipped in flour, making a criss cross design. Bake for 8-10 minutes or until the edges are slightly golden browned. Remove from baking sheets to cool.

Rate This Recipe

Frosted Peanut Butter Cookies

For cookies:
1/2 cup Butter (softened)
1 cup Peanut butter
1 cup Sugar
2 Eggs
1 tsp Vanilla extract
1 1/2 cup Flour
1/4 tsp Baking soda
1 tsp Baking powder
1/4 tsp Salt

For frosting:
1/2 cup Butter
1 1/2 cup Powdered sugar
2 tsp Vanilla extract
2/3 cup Peanut butter

To make cookies, in large bowl, cream together butter, peanut butter and sugar until light and fluffy. Beat in eggs one at a time. Stir in vanilla extract. Combine flour, baking powder, baking soda and salt in another bowl and then gradually blend into creamed mixture. Drop dough by rounded teaspoonfuls onto greased baking sheets. Bake at 375 degrees F for about 10 minutes. Allow to cool before spreading with frosting.

To make frosting:
Melt butter and remove from heat. Beat in powdered sugar and vanilla extract. Mix well. Stir in peanut butter until smooth. Add milk if frosting becomes to thick to spread.

Rate This Recipe

Easy Peanut Butter Cookies

14 ounces Sweetened condensed milk
1 Egg
2 cups Biscuit baking mix
3/4 to 1 cup peanut butter
1 tsp Vanilla
Granulated sugar

Preheat oven to 350 degrees F. In large mixer bowl, beat the sweetened condensed milk, egg, peanut butter and vanilla until smooth. Add biscuit mix and mix well. Chill for 1 hour. Shape into 1 inch balls. Roll balls in sugar. Place balls 2 inches apart on ungreased cookie sheets. Flatten balls with fork making criss cross shape. Bake 6 – 8 minutes or until lightly browned making sure to not overbake. Cool completely.

Rate This Recipe