Posted by sherry on November 11, 2000 at 13:14:39:
In Reply to: ISO peanut butter cookie recipie posted by Briana on November 08, 2000 at 15:04:48:
: i love making cookies, and i'm looking for a good peanut butter cookie recipie. any help is appreciated!
OLD-FASHIONED PEANUT BUTTER COOKIES
MAKES 4-5 DOZEN
These are peanut butter cookies the way Mom used to make them, with the crisscross pattern on the top. They are simple and delicious.
INGREDIENTS
1/2 cup (1 stick) unsalted butter, softened
1/2 cup dark brown sugar, packed
Scant 1/2 cup granulated sugar
1 cup peanut butter, smooth or chunky
1 egg
1-1/2 cups sifted flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon vanilla
Preheat oven to 350° F. Cream together the butter, brown and granulated sugars. Add the peanut butter and egg; beat well. In a small bowl, combine the sifted flour, salt and baking soda. Stir with whisk to combine. Gradually stir into butter mixture, stirring well after each addition to blend. Add vanilla and beat well.
Roll dough into 1-inch balls and place on greased cookie sheet about 2-inches apart. Flatten each ball with a fork in a crisscross pattern. Bake for 10-12 minutes or until slightly browned around the edges.
Notes: When using peanut butter in baking, always use regular jarred peanut butter and not homemade unless specifically called for in the recipe. I usually use a low-sodium and/or low-sugar variety. You can use anywhere from 3/4 to 1 cup of granulated sugar, depending on desired sweetness. For an added effect, dip the fork into granulated sugar before making the crisscross pattern.
IRRESISTABLE PEANUT BUTTER COOKIES
Yield: 18 Servings
3/4 c Jif peanut butter
1/2 c Shortening
1 1/4 c Packed brown sugar
3 tb Milk
1 tb Vanilla
1 Egg
1 3/4 c Flour
3/4 ts Salt
3/4 ts Baking soda
Heat oven to 375 deg 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 ungreased baking sheets. Bake for 7 to 8 minutes or until firm.
Cool two minutes on baking sheet, then remove to wire rack and cool
completely. Variation: add 6 oz. chocolate chips or M & M's.
Variation: make indentation with spoon. Bake as directed then press
mini reeses cup into indentation. Cool completely.
OLD-FASHIONED PEANUT BUTTER COOKIES
Yield: 24 Servings
2 1/2 c Flour
1 ts Baking powder
1 ts Baking soda
1/4 ts Salt
1 c Butter or Margarine
1 c Peanut Butter
1 c Sugar
1 c Packed Brown Sugar
2 Eggs
1 ts Vanilla extract
Stir flour, powder, soda and salt; set aside. In large bowl with
mixer at medium speed, beat butter and peanut butter until smooth.
Beat in sugars until blended, then eggs and vanilla. Add flour
mixture; beat until well blended. If necessary, chill dough. Shape
into 1-inch balls. Place 2 inches apart on ungreased cookie sheets.
Flatten slightly and decorate with candied cherries, or flatten with
fork dipped in colored sugars. Bake in 350F oven 12 minutes or until
lightly browned. Remove from cookie sheets. Cool on rack. Makes 6
dozen.
MRS. FIELD'S SOFT & CHEWY PEANUT BUTTER COOKIES
Yield: 6 Servings
2 c Flour
1/2 ts Baking soda
1/4 ts Salt
1 1/4 Cups. dark brown sugar,
-firmly packed
1 1/4 c White sugar
1 c Salted butter, softened
3 lg Eggs
1 c Creamy peanut butter
2 ts Pure vanilla extract
From: Mrs. Fields Cookie Cookbook Posted by: Donna Ransdell
Preheat oven to 300 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 overmix.
Drop by rounded tablespoons onto an ungreased cookie sheet, 1 1/2"
apart. With a wet fork gently press a crisscross pattern on top of
cookies. Bake for 18-22 minutes til cookies are slightly brown along
edges. Transfer immediately to cool surface with a spatula. (Mrs.
Fields uses her countertop rather than papertowels or racks.)