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Home > The Kitchen > Cookie Recipes > Peanut Butter Peanut Butter Cookie RecipesPeanut butter cookies are my favorite. And of course, serve these with a big glass of milk!
Easy Peanut Butter Cookies
Preheat oven to 350° F. In large mixer bowl, beat sweetened condensed milk, peanut butter, egg, and vanilla until smooth. Add biscuit mix and mix well. Chill at least 1 hour. Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased baking sheets. Flatten with fork. Bake 6 to 8 minutes or until lightly browned (do not overcook). Let cool on sheet a few minutes before removing.
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| 2 Cups | Peanut Butter (any style) |
| 2 Cups | Graham Cracker Crumbs |
| 1 Cup | Confectioner's Sugar |
| ½ Cup | Corn Syrup (dark or light) |
| ¼ cup | Semisweet Chocolate Chips, melted (optional) |
| Colored sprinkles (optional) |
In a large bowl, combine peanut butter, graham cracker crumbs, confectioners' sugar, and corn syrup. Mix until smooth.
Shape into 1-inch balls. Place on waxed paper-lined cookie sheets.
Drizzle melted chocolate over balls or roll in colored sprinkles.
Store covered in the refrigerator.
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| 1 Cup | Unsalted Butter |
| 1 Cup | Crunchy Peanut Butter |
| 1 Cup | Granulated Sugar |
| 1 Cup | Light Brown Sugar (firmly-packed) |
| 2 | Eggs |
| 2 ½ Cup | All-Purpose Flour |
| 1 tsp | Baking Powder |
| 1 ½ tsp | Baking Soda |
| ½ tsp | Salt |
Preheat oven to 375° F.
Cream together butter, peanut butter and sugars. Beat in eggs.
In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter.
Put batter in refrigerator for 1 hour.
Roll into 1" balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern.
Bake for about 10 minutes or until cookies begin to brown. Do not over-bake.
Let cool on sheet a few minutes before removing.
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| ¾ Cup | Peanut Butter |
| ½ Cup | Shortening |
| 1 ¼ Cup | Brown Sugar (firmly-packed) |
| 3 Tbs | Milk |
| 1 Tbs | Vanilla |
| 1 | Egg |
| 1 ¾ Cup | Flour |
| ¾ tsp | Salt |
| ¾ tsp | Baking Soda |
Preheat oven to 375° F.
Combine peanut butter, shortening, sugar, milk and vanilla in a mixing bowl. Beat until creamy. Add egg, beat until just blended.
Combine flour, salt and baking soda in a bowl. Add to creamed mixture. Mix just until blended.
Drop by teaspoonfuls onto an ungreased baking sheet.
Bake for 7 to 8 minutes or until firm. Cool two minutes on baking sheet, then remove to wire rack and cool completely.
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| 2 Cups | Flour |
| ½ tsp | Baking Soda |
| ¼ tsp | Salt |
| 1 ¼ Cup | Dark Brown Sugar (firmly-packed) |
| 1 ¼ Cup | Sugar |
| 1 Cup | Softened Butter |
| 3 | Eggs |
| 1 Cup | Creamy Peanut Butter |
| 2 tsp | Vanilla |
Preheat oven to 325° F.
In a medium bowl, combine flour, soda and salt. Mix well with a wire whisk.
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. Don't over mix.
Drop by rounded tablespoons onto an ungreased cookie sheet, 1 ½" apart.
Bake for 15-18 minutes until cookies are slightly brown along edges. Transfer immediately to cool surface with a spatula.
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