medium bowl. Whisk peanut butter, brown sugar, butter, corn syrup, granulated
Cream the shortening and sugars. Add peanut butter and mix well. Add beaten eggs, then dry ingredients; mix well.
Shape into 1-inch balls and place 2-inches apart on ungreased cookie sheet. Press ball both ways with a fork.
Bake at 350\u00b0 for 10 minutes or until done.
Cookies should not be hard when pulled from the oven.
eparate bowl, cream together the butter, peanut butter, sugar, and brown sugar until
\"Preheat the oven to 350 degrees Fahrenheit and grease some cookie sheets. In a mixing bowl, thoroughly cream the shortening, vanilla, and sugars. Add the eggs and beat well. Stir in the peanut butter. Mix together the flour, salt, and baking soda, and add to the peanut butter mixture, combining thoroughly.
Form into tiny balls with the palm of your hands and place on the cookie sheets. Press each cooking twice with the back of a fork to make a crisscross design. Bake about 8-10 minutes or until firm.\".
Unwrap candy; set aside.
Cut 1/4-inch slices of cookie dough, then cut those in quarters.
Place the small quartered pieces in a small baking cup.
Place these on a cookie sheet.
Bake according to directions on the Pillsbury package.
The dough will rise and be puffy.
As soon as you take them out of the oven, place a peanut butter cup in the center of the dough and press down.
Let cool.
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.
Cream together the margarine, peanut butter and sugar replacements.
Add egg, water and vanilla, beating until fluffy. Combine flour, baking soda and baking powder together; blend into creamed mixture.
Chill thoroughly, at least 2 hours or overnight. Drop by teaspoons onto lightly greased cookie sheets, 2 to 3 inches apart.
Press flat with a floured bottom of a small glass. Bake at 375\u00b0 for 12 to 15 minutes.
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.
anana, brown sugar, margarine and peanut butter until light and fluffy using
eat until fluffy.
Add peanut butter, vanilla and egg, mix well
sing electric stand mixer, beat butter and 1 cup tubinado sugar
Preheat oven to 350\u00b0.
Combine milk, peanut butter, egg and vanilla.
Beat until smooth.
Add biscuit mix and mix well. Chill 1 hour.
Shape into 1-inch balls.
Roll in sugar.
Place 2 inches apart on ungreased baking sheet.
Flatten with fork.
Bake 6 to 8 minutes or until lightly brown.
You can make Peanut Blossoms from this recipe.
Follow directions as directed except do not flatten.
Bake as directed.
Press a solid milk chocolate candy drop in center immediately after baking.