How do you make home made peanut butter cookies?

Question by Kya: How do you make home made peanut butter cookies?
I want to make homemade peanut butter cookies who’s ever recipe is the best I will put them as the best answer please tell me how to make peanut butter cookies?

Thank you,
Kya

Best answer:

Answer by yahoo102
Cook Time10 min
Level
Easy
Yield
30 cookies
CloseTimes:Prep15 min Inactive Prep– Cook10 min Total:25 min

Ingredients
1 large egg
1 cup smooth peanut butter
1 cup sugar
30 chocolate Hershey’s Kisses, unwrapped
Directions
Heat oven to 350 F. Line a baking sheet with parchment paper and set aside.

In a mixer bowl, beat together the egg, peanut butter, and sugar until a dough forms.

Shape the dough into small balls and place 1 inch apart on the prepared baking sheet.

Bake for 10 minutes. Remove baking sheet from oven and immediately press a chocolate kiss in the middle of each cookie.

Transfer to a rack and cool.

This is a Paula Dean Recipe :) hope they are good!

What do you think? Answer below!

Posted by in Peanut Butter Cookies and tagged with Butter, cookies, Home, Made, Peanut | Trackback
  1. shaahs says:

    PEANUT BUTTER COOKIES

    1 cup shortening
    1 cup sugar
    1 cup brown sugar
    2 eggs
    1 cup peanut butter
    2 cups all purpose flour
    1/2 teaspoon salt
    2 teaspoons baking soda
    1 cup oats

    Preheat oven to 350°F (175°C).

    Cream together shortening and sugars (butter may be used as the shortening but cookies will spread more and brown more quickly).

    Add eggs and beat well. Mix in peanut butter. Mix together flour, salt, baking soda and add to the creamed sugar mixture. Mix well.

    Stir in oats. Form dough into 1 inch balls and place on cookie sheets. Flatten with a glass or the tines of a fork.

    Bake for 12 minutes at 350°F (slightly underbaked is better than overbaked – so watch carefully or cookies will be dry).

    PEANUT BUTTER CHOCOLATE CHUNK COOKIES
    1 3/4 cup flour
    3/4 teaspoon each salt and baking soda
    3/4 cup creamy peanut butter
    1/2 cup butter flavor shortening
    1 1/4 cup packed light brown sugar
    3 tablespoons milk
    1 tablespoon vanilla extract
    1 egg
    1 bag (11.5 oz.) semi-sweet chocolate chunks
    1/3 cup each chopped peanuts and quick cooking oats

    Preheat oven to 375°F. Line 2 cookie sheets with Reynolds Parchment Paper; set aside. On another sheet of parchment paper, combine flour, salt and baking soda; set aside.

    Beat peanut butter, shortening and brown sugar in a large bowl on medium speed of an electric mixer until well blended. Beat in milk, vanilla and egg just until blended.

    Add flour mixture gradually to creamed mixture; beat at low speed until blended. Stir in chocolate chunks, peanuts and oats. Drop by heaping tablespoons onto parchment-lined cookie sheets. Flatten each cookie slightly with the back of a spoon.

    Bake 9 to 11 minutes or until cookies are set and edges start to brown. Slide parchment with cookies onto a wire rack to cool.

    Makes 36 cookies.

    PEANUT BUTTER BUTTERSCOTCH COOKIES

    1 cup peanut butter
    1/2 cup Nestles Butterscotch morsels
    1 cup sugar
    1 egg
    1/4 teaspoon vanilla

    Combine all ingredients. Form dough into balls. Place on a cookie sheet. Press with a fork to flatten.

    Bake in a preheated 350F degree oven for 10 minutes, watching carefully as you do not want to overbake or the cookies will be dry.

    Remove to cool on wire racks. Store in an airtight container.

    This recipe works well with chunky peanut butter, but a nice variation is to use Reese’s Peanut butter, omit the butterscotch morsels, then dip the cooled cookies in Baker’s dipping chocolate. It’s a fun and easy cookie recipe.

  2. LadieVamp says:

    As a side note, our most famous advocate for the peanut was George Washington Carver (Tuskegee Institute in Alabama) who successfully convinced farmers to grow peanuts after the boll weevil destroyed the cotton crop in the 1890s. He has been called the “Father” of the peanut industry for his devotion to promoting not only the cultivation but also the consumption of peanuts.

    ===================================================
    3/4 cup (170 grams) unsalted butter, room temperature

    1/2 cup (105 grams) light brown sugar

    1/2 cup (100 grams) granulated white sugar

    1 large egg

    1 teaspoon pure vanilla extract

    3/4 cup (185 grams) peanut butter (smooth or crunchy)

    2 cups (280 grams) all purpose flour

    1/2 teaspoon baking soda

    1/4 teaspoon salt

    1/2 cup chopped peanuts or 1/2 cup chocolate chips (optional)

    Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.

    In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugars until light and fluffy (about 2 – 3 minutes). Beat in the peanut butter. Add the egg and vanilla extract and beat to combine. In a separate bowl whisk together the flour, baking soda, and salt. Add to the peanut butter mixture and beat until incorporated. Fold in the chopped peanuts, if using. (If the batter is too soft to form into balls, place in the refrigerator for about an hour or until firm.)

    Roll the batter into 1 inch (2.54 cm) balls. Transfer the cookies to the prepared baking sheet, placing about 2 inches (5 cm) apart. Then, using the tines of the fork that has been dipped in white granulated sugar, make a crisscross pattern.

    Bake the cookies for about 10 to 12 minutes, or until the cookies are lightly browned around the edges. Remove from oven and place on a wire rack to cool. Can be stored at room temperature, in an airtight container, for about a week. Freeze for longer storage.

    Makes about 40 cookies.

    ===================================================
    PEANUT BUTTER KISS COOKIES

    1 3/4 c. flour
    1/2 c. sugar
    1/2 c. brown sugar
    1 tsp. soda
    1/2 tsp. salt
    1/2 c. butter
    1/2 c. peanut butter
    1 egg
    2 tbsp. milk
    1 tsp. vanilla
    1 bag chocolate kiss candies

    Combine ingredients. Roll into balls, roll balls in sugar. Bake on cookie sheet at 350 degrees for about 10 minutes. Top with chocolate kiss immediately upon removal from oven.

  3. PunkRockMum says:

    I make these peanut butter cookies at least once a week or every other week. They are easy and are excellent peanut butter cookies! I’ve tried other recipes and these are my favorite by far. They are soft cookies.

    Ingredients:
    1 egg

    1 cup of sugar (You’ll also need another 1/2 cup of sugar in a bowl to roll the cookies in before you bake them)

    1 cup of creamy peanut butter (I have found Peter Pan to be the best for these! But that’s just my personal opinion)

    1 teaspoon of baking powder

    1/2 cup mini chocolate chips (optional)

    ~Preheat oven to 350 degrees
    ~Mix all ingredients together in a bowl. (It is easiest to just use a spoon to mix it instead of an electric mixer.)
    ~Roll the dough into balls. (Make them small. These cookies are rich!) I would use about a tablespoon of dough for each cookie.
    ~Roll them in the bowl of sugar and place on a cookie sheet. (I use parchment paper so that I can just pull them off the cookie sheet and onto my counter. But it’s really not necessary. I have done it without and they will not stick.)
    ~Bake for 10 minutes. (They will be rather light in color. Just take them out!) Leave them on the pan for 5 minutes then place them on a cooling rack. (I usually don’t bother with the cooling rack though. I just put them on my counter)

    As a side note: I used to make these all the time with out the chocolate chips. I actually fell in love with these cookies without the chocolate chips, so it’s really not a key ingredient if you don’t have any on hand! The chocolate most certainly adds some extra goodness though. This should make about 18-20 cookies.

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