Does anyone have any great recipes for “HomeMade” peanut butter cookies?
These are all tried and true great recipes Oatmeal Peanut butter cookies 1/4 cup all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1/2 teaspoon salt 1/2 cup butter, softened 1/2 cup peanut butter 1/2 cup white sugar 1/2 cup packed light brown sugar 1 egg 1 teaspoon vanilla extract 1 cup quick cooking oats 3 tablespoons butter, softened 1 cup confectioners’ sugar 1/2 cup smooth peanut butter 2 1/2 tablespoons heavy whipping cream • In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well. • In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir. • Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350 degrees F (175 degrees C) for 10 minutes, or until cookies are a light brown. • To Make Filling: Cream 3 tablespoons
OLD-FASHIONED PEANUT BUTTER COOKIES 3 cups all purpose flour 1 teaspoon baking powder 1 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 1 cup creamy or chunky peanut butter (do not use old-fashioned style or freshly ground) 2 teaspoons vanilla extract 1 cup (packed) golden brown sugar 1 cup sugar 2 large eggs Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Mix flour, baking powder and salt in medium bowl. Using electric mixer, beat butter, peanut butter and vanilla in large bowl until well blended. Beat in both sugars. Scrape down sides of bowl. Stir half of dry ingredients into mixture. Add eggs 1 at a time, stirring well after each addition. Mix in remaining dry ingredients. For each cookie, roll 1 heaping tablespoonful of dough into 1 3/4-inch-diameter ball. Arrange dough balls 2 1/2 inches apart on prepared baking sheets. Using back of fork, flatten dough balls and form crosshatch design on tops. Bake cookies until dry on top and golden brow
OLD-FASHIONED PEANUT BUTTER COOKIES 3 cups all purpose flour 1 teaspoon baking powder 1 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 1 cup creamy or chunky peanut butter (do not use old-fashioned style or freshly ground) 2 teaspoons vanilla extract 1 cup (packed) golden brown sugar 1 cup sugar 2 large eggs Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Mix flour, baking powder and salt in medium bowl. Using electric mixer, beat butter, peanut butter and vanilla in large bowl until well blended. Beat in both sugars. Scrape down sides of bowl. Stir half of dry ingredients into mixture. Add eggs 1 at a time, stirring well after each addition. Mix in remaining dry ingredients. For each cookie, roll 1 heaping tablespoonful of dough into 1 3/4-inch-diameter ball. Arrange dough balls 2 1/2 inches apart on prepared baking sheets. Using back of fork, flatten dough balls and form crosshatch design on tops. Bake cookies until dry on top and golden brow
