anana, brown sugar, margarine and peanut butter until light and fluffy using
medium bowl. Whisk peanut butter, brown sugar, butter, corn syrup, granulated
Beat the butter until creamy, for about 2
eparate bowl, cream together the butter, peanut butter, sugar, and brown sugar until
Preheat oven.
Reserve 1/3 cup frosting.
In large bowl, combine remaining frosting, peanut butter and egg; blend well. Lightly spoon flour into measuring cup; level off.
By hand, stir in flour.
Shape dough into 1-inch balls.
Place 2-inches apart on a lightly greased cookie pan.
Flatten each 2-inches thick with bottom of glass dipped in sugar.
Bake 10 to 15 minutes or until brown.
Cool 1 minute.
Remove from pan and cool completely. Lightly frost with reserved 1/3 cup frosting.
Yield: 48 cookies.
Mix peanut butter, sugar and eggs.
Add chips or chunks. Preheat oven to 350\u00b0.
Grease pan; spoon out cookie batter.
Cook 8 to 10 minutes.
Cool 5 minutes.
Ready to eat.
stir peanut butter with eggs until combined.
add sugars, stir until its all mixed in.
fold in chocolate chips if you choose to use them (or peanut butter chips!).
roll into balls and place 12 on a cookie sheet.
use a fork to make criss cross and flatten them a bit.
bake at 350 for 10-12 minutes (i think 11 makes the perfect cookie but ovens are all different -- ).
cool a few minutes then cool completely on a rack.
Preheat oven to 375F.
In Large Bowl mix 2/3 of frosting, Peanut Butter, egg and blend well.
Preheat oven to 375\u00b0.
In mixing bowl, combine peanut butter, shortening, granulated sugar, brown sugar, eggs and vanilla extract.
Beat with electric mixer on medium until smooth and creamy.
Combine flour and salt; add to creamed mixture, mixing well.
Drop by 1 1/2 teaspoons on lightly greased baking sheet. Flatten in a crisscross pattern with a fork dipped in sugar.
This is the trademark of peanut butter cookies, you know.
Bake cookies 8 to 10 minutes, until golden.
Heat oven to 375\u00b0.
Reserve 1/3 cup frosting.
In large bowl, combine remaining frosting, peanut butter and egg; blend well.
By hand, stir in flour.
Using about 1 tablespoon of dough per ball, shape dough into 1-inch balls.
Place 2 inches apart on ungreased baking sheets.
With the bottom of a glass dipped in sugar, flatten each ball to 2-inches in diameter.
Bake until set, about 4 to 7 minutes.
Do not overbake.
Cool 1 minute.
Remove from cookie sheet; cool.
Lightly frost with reserved 1/3 cup frosting.
mixer bowl, cream butter or margarine, peanut butter, brown sugar, and 1
Mix together the shortening, peanut butter, sugar and brown sugar.
Add eggs and mix well.
Add dry ingredients and mix well. Drop by spoonfuls onto a greased baking sheet.
Dip a fork in flour and press into the top of the cookie to squash them down and make the traditional mark of peanut butter cookies, pressing first one way and then the other.
Bake 325\u00b0 for 15 minutes.
Put a small scoop of ice cream in the center of six of the peanut butter cookies.
Top each with one of the remaining six cookies.
Press gently, but firmly, together.
Press chopped nuts onto edges of cookie sandwiches.
Wrap in foil.
Freeze several hours before serving.
Stir butter, eggs, peanut butter, flour and add a dab of salt. Get out a pan and a spoon.
You take the spoon and dip the spoon in the bowl.
Fill the spoon with the peanut butter cookies and put it on the pan.
Fill the pan with peanut butter cookies and poot them in the oven at 200 degrees for 40 minutes.
Take them out to cool. Enjoy!
Slice cookie dough in 1-inch slices.
Cut each slice in quarters.
Grease miniature muffin cups with melted butter.
Lay one piece of dough into each miniature muffin cup.
Bake at 350\u00b0 for 8 minutes.
While cookies are hot and puffed, gently push a peanut butter cup onto each cookie.
Cool; remove from muffin cups. Keep refrigerated.
alt.
Beat together the butter, peanut butter, and sugar until light and
large bowl stir together peanut butter with sugar, egg and vanilla
Take cookie dough and roll into balls.
Place in mini cupcake liners.
Place liners in cupcake or mini muffin pans.
Bake at 350\u00b0 for 10 minutes or until brown.
Immediately push peanut butter cup down in center.
Let cool.
Preheat oven to 375\u00b0F.
In large bowl, beat sweetened condensed milk and peanut butter until smooth.
Add biscuit mix and vanilla; mix well.
Shape into 1-inch balls.
Roll in sugar.
Place 2 inches apart on ungreased cookie sheets.
Flatten with fork.
Bake 8 to 10 minutes or until golden brown.
Cool.
Store tightly covered at room temperature or freeze for future use.
For chocolate peanut butter cookies, add 1/4 cup cocoa and a dusting of cinnamon to the batter.
eat until fluffy.
Add peanut butter, vanilla and egg, mix well