Peanut Butter Pinwheel Cookies

1 cup Shortening
1 cup Peanut butter
1 cup Brown sugar
2 large Eggs
2 1/2 cup Flour
1 tsp Baking soda
1 tsp Salt
12 oz. Semisweet chocolate chips

Cream together shortening, peanut butter, brown sugar and eggs. Sift in flour, baking soda and salt. Mix well. Divide mixture into halves and roll each half out between layers of wax paper or plastic wrap. Melt chocolate chips over hot water. Spread half of chocolate over each half of the cookie mixture and roll up like a jelly roll. Wrap up in the plastic wrap and chill at least 1 hour. Preheat oven to 350 degrees. Slice roll into 1/4 inch slices and place on ungreased baking sheets at least 1 inch apart. Bake for 8 to 12 minutes or until slightly golden browned on bottoms and edges.

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Chocolate Peanut Butter Cup Cookies

2 1/2 cups Flour
1 tsp Baking soda
1 tsp Salt
1 cup Butter (softened)
3/4 cup Peanut butter
1 cup Light brown sugar (packed)
1/2 cup Sugar
2 Eggs
2 tsp Vanilla extract
2 cups Peanut butter cups (chopped)
3/4 cup Peanuts (chopped)
1 cup Chocolate chips (milk or semisweet)

Preheat oven to 375 degrees F. Sift flour, soda and salt together in one bowl. Set aside. Beat together butter, peanut butter, brown sugar, sugar, eggs and vanilla extract until light and fluffy. Add dry ingredients and combine well. Fold in the peanut butter cups, peanuts and the chocolate chips. Form dough into tablespoon size balls. Place balls on greased cookie sheets leaving room between them to spread. Bake for 11-13 minutes or until light golden brown. Cool cookies on wire racks.

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Mrs. Fields Peanut Butter Cream Filled Cookie

For Cookies:
1 1/2 cups Flour
1/2 tsp Baking soda
1/2 tsp Cinnamon
1 cup Quick cooking oats
1 cup Brown sugar (firmly packed)
1/2 cups Salted butter (softened)
1 large Egg
1 tsp Vanilla extract

For Filling:
3/4 cup Peanut butter (creamy style)
1/4 cup Butter (softened)
2 tbsp Half and half
1 tsp Vanilla extract
1 1/2 cup Powdered sugar

Preheat oven to 325 F. In a medium bowl, combine flour, baking soda, cinnamon and quick cooking oats. Mix well with a whisk. Set mixture aside. Cream together sugar and butter using electric mixer set to medium speed. Add in flour and oat mixture and blend at low speed until combined. Be careful not to overmix. Separate dough into two pieces. Flatten each piece into flat disks and wrap with plastic wrap. Chill for 1 hour. On a floured board and using a well floured rolling pin, roll out one disk at a time to 1/4 inch thickness. Cut cookies with 2 inch round fluted cookie cutter, dipped in flour before each cut. Repeat procedure with the second piece of dough and any dough scraps. Place cookies on ungreased cookie sheets leaving about 1/2 inch between each cookie. Bake for 13-15 minutes or until bottoms are a light golden brown. Transfer immediately from cookie sheets to cool on a flat surface. When cookies are completey cooled, spread cookie with approximately 1 tablespoon of peanut butter filling on the bottom side of one cookie and top with another cookie, making a cookie sandwich. For frosting: Cream together all ingredients until smooth.

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Peanut Butter and Jelly Cookies

1/2 cup Sugar
1/2 cup Brown sugar (packed)
1/2 cup Peanut butter
1/4 cup Shortening
1/4 cup Butter or margarine (softened)
1 Egg
1 1/4 cup Flour
3/4 tsp Baking soda
1/2 tsp Baking powder
1/4 tsp Salt
1/2 cup Peanuts (finely chopped)
Jar of your favorite jam or jelly

Mix together both sugars, peanut butter, shortening, butter and egg in large bowl. Stir in flour, baking soda, baking powder and the salt. Cover mixture and chill in refrigerator for 2 to 3 hours or until firm. Preheat oven to 375 degrees F. Shape dough into 1 inch balls. Roll dough balls in chopped peanuts. Place each dough ball about 2 to 3 inches apart on ungreased baking sheets. Press thumb into center of each cookie to make indentation. Bake for 10-12 minutes, until set but not hard. Spoon small amount of favorite jam or jelly into each indentation. Cool cookies for 2 to 3 minutes before removing from the baking sheets to cool completely on wire racks.

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Peanut Butter Sandwich Cookies

1 cup Butter
1 cup Sugar
1 cup Brown Sugar (Firmly Packed)
2 Eggs (Large)
1 cup Peanut Butter (Crunchy Style)
1 tsp Vanilla Extract
3 cup Unbleached Flour (Sifted)
2 tsp Baking Soda
1/4 tsp Salt

For filling:
1/2 cup Peanut Butter (Crunchy)
3 cups powdered Sugar (Sifted)
4 tbsp Milk
1 tsp Vanilla extract

Cream together the butter, sugar and brown sugar in mixing bowl using an electric mixer set at medium speed until light and fluffy. Add eggs one at a time, beating well after adding each egg. Beat in peanut butter and vanilla extract. Sift together flour, baking soda and salt and stir into creamed mixture. Form mixture into 1 inch balls. Place balls 2 inches apart on greased cookie sheets. Press dough down with fork, making a criss cross pattern. Bake in preheated 375 degree oven for about 8 minutes or until lightly golden brown. Remove cookies from the cookie sheets to cool on wire racks. When cooled completely, spread each cookie with peanut butter filling and top with another cookie to make a peanut butter sandwich cookie. For peanut butter filling, mix together all ingredients in medium bowl and beat with electric mixer at medium speed until smooth.

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Chocolate Peanut Butter Cookies

1/2 cup peanut butter (creamy)
1/2 cup powdered sugar
1/2 cup brown sugar (packed)
1/4 cup sugar
1/2 cup butter (softened)
6 oz. cream cheese (softened)
1 tsp vanilla extract
1 egg
2 cups all purpose flour
1/4 cup cocoa
1 tsp baking powder

For frosting:
1 cup powdered sugar
2 oz. cream cheese (softened)
2 tbsp cocoa powder
1 tbsp milk

In small bowl, stir together peanut butter and powdered sugar until smooth. Chill for 15 minutes. Meanwhile, in a large bowl beat together sugars, butter and the cream cheese until light and fluffy. Add vanilla and egg. Combine together flour, cocoa powder and baking powder, then add to cream cheese mixture and mix well. Roll into 1″ balls. Place half of balls about 2 inches apart on greased cookie sheet. Press an indentation into the center of each cookie with your thumb and fill with 1 tsp. chilled peanut butter mixture. Flatten remaining dough balls and place on top. Press edges firmly to seal. Bake at 350 degrees F for 8 – 10 minutes. Remove to wire racks to cool. Combine all frosting ingredients in small bowl and stir until smooth and frost cooled cookies.

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Smooth and Creamy Peanut Butter Cookies

1 cup Butter (softened)
1 1/2 cups Peanut Butter (creamy)
1 cup Granulated Sugar
1 1/2 cup Brown Sugar (firmly packed)
2 large Eggs
2 tsp Vanilla Extract
1 tsp Salt
1 tsp Baking Soda
2 cups All Purpose Flour

Cream together butter and peanut butter. Beat in both sugars, blending until smooth. Add eggs, vanilla, salt, soda and flour until mixed well. Drop dough by tablespoonfuls onto greased baking sheets. Bake in preheated 350 degree oven for 10 – 12 minutes.

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Peanut Butter Kiss Cookies

1 3/4 cup Flour
1 tsp Baking soda
1/2 tsp Salt
1/2 cup Butter or margarine
1/2 cup Peanut butter
1/2 cup Sugar
1/2 cup Brown sugar
1 Egg
1 tsp Vanilla extract
Sugar
Hershey’s chocolate kisses

Preheat oven to 375 degrees F. Mix together flour, baking soda and salt, set aside. Soften butter and mix with the peanut butter. Add both sugars gradually until creamy. Beat in the egg and vanilla extract. Stir in flour mixture. Roll dough into 1 inch balls. Roll each ball in sugar and place on ungreased baking sheets. Bake for 10-13 minutes or until light golden brown and set. Press an unwrapped chocolate kiss into top of each cookie while warm.

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No Bake Peanut Butter Cookies

2 cups Sugar
3 tsp Cocoa powder
1/2 cup Butter or margarine
1/2 cup Milk
1 tsp Salt
3 cups Rolled oats (quick cooking)
1/2 c Peanut butter
1 tsp Vanilla extract

Combine the sugar, cocoa powder, butter, milk and salt in a saucepan. Bring to a boil, stirring 2 minutes and remove from heat. Combine rolled oats, peanut butter and vanilla extract. Add to the cooked mixture and mix well. Drop dough mixture by teaspoonfuls onto waxed paper, working quickly.

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Peanut Butter and Banana Cookies

1/4 cup Butter or margarine (softened)
1 cup Bananas (mashed)
1 Egg white (whipped)
1 tsp Vanilla extract
1/2 cup Peanut butter
1 1/2 cup Flour
1/2 cup Sugar
1/2 cup Brown sugar (packed)
1 tsp Baking soda

Preheat oven to 375 degrees F. In mixing bowl, combine butter, bananas, egg white and vanilla extract. In separate bowl, combine flour, sugar and brown sugar and baking soda. Mix the wet ingredients with the dry ingredients, until just moistened. Drop dough by tablespoons about 2 inches apart onto greased cookie sheets. Bake about 10 to 12 minutes or until lightly golden brown.

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