Best Best Butter Cookies Ever Recipes

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BEST EVER BUTTER SUGAR COOKIES



Best Ever Butter Sugar Cookies image

I can't believe this recipe wasn't already posted. I've made these for years as my standard cut-out sugar cookie recipe. They taste great, stay soft, and the dough is easy to work with, even in our dry climate! I think I got the recipe off of a Land o' Lakes butter package over 20 years ago. They're called 'best ever' for a reason.

Provided by MsFunnybones

Categories     Dessert

Time 15m

Yield 36 cookies

Number Of Ingredients 7

1 cup butter, softened
1 cup sugar
1 egg
2 1/2 cups all-purpose flour
2 tablespoons orange juice
1 tablespoon vanilla
1 teaspoon baking powder

Steps:

  • Combine butter, sugar, and egg in large mixer bowl. Beat at medium speed until creamy. Reduce speed to low; add flour, orange juice, vanilla, and baking powder. Beat until well mixed. Divide dough into thirds. Wrap in plastic wrap and shape into disks. Refrigerate until firm (about 2-3 hours).
  • Heat oven to 400 degrees. On lightly floured surface roll out dough, 1/3 at a time (keeping remaining dough refrigerated). Roll to 1/4 inch thickness. Cut with cookie cutters. Place 1 inch apart on ungreased cookie sheets. Sprinkle with decorative sugars if you don't plan on frosting them. Bake 6-10 minutes or until edges are very lightly browned. Cool completely.
  • Frost or decorate as desired.
  • Preparation time does not include time in refrigerator.

BEST EVER PEANUT BUTTER-OATMEAL CHOCOLATE CHIP COOKIES



Best Ever Peanut Butter-Oatmeal Chocolate Chip Cookies image

Ok, so oatmeal cookies are great, chocolate chip even better--peanut the best. Why not combine all three? I say pure genius! Enjoy. From Skippy PB site.

Provided by loveleesmile

Categories     Dessert

Time 33m

Yield 6 dozen

Number Of Ingredients 12

2 cups quick-cooking oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter or 1 cup margarine
1 cup Skippy creamy peanut butter or 1 cup chunky peanut butter
1 cup granulated sugar
1 cup firmly packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 (12 ounce) package semi-sweet chocolate chips, i only use the bag though (optional, but highly recommended!)

Steps:

  • Preheat oven to 350°. In small bowl, combine oats, flour, baking powder, baking soda and salt; set aside.
  • In large bowl, with electric mixer on medium speed, beat Spread and Skippy ® Creamy Peanut Butter until smooth. Beat in sugars, then eggs and vanilla until blended. Beat in flour mixture just until blended, then stir in chocolate.
  • On ungreased baking sheets, drop dough by rounded tablespoonfuls, 2 inches apart.
  • Bake 13 minutes or until golden. Remove cookies to wire rack and cool completely.

BEST PEANUT BUTTER COOKIES EVER



Best Peanut Butter Cookies Ever image

This is an amazing no-flour peanut butter cookie. It is so easy, even kids like to make it.

Provided by BAKINGNUTS

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 45m

Yield 36

Number Of Ingredients 6

2 cups peanut butter
2 cups white sugar
2 eggs
2 teaspoons baking soda
1 pinch salt
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Press a criss-cross into the top using the back of a fork.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 131.6 calories, Carbohydrate 13.9 g, Cholesterol 10.3 mg, Fat 7.5 g, Fiber 0.9 g, Protein 3.9 g, SaturatedFat 1.6 g, Sodium 139.6 mg, Sugar 12.5 g

BEST EVER PEANUT BUTTER-OATMEAL COOKIES



Best Ever Peanut Butter-Oatmeal Cookies image

These sound awesome! From the "Skippy Peanut Butter" website! YUM! This makes ALOT of cookies so make sure you have some helpers to eat them up!

Provided by Courtly

Categories     Drop Cookies

Time 33m

Yield 72 serving(s)

Number Of Ingredients 12

2 cups quick-cooking oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup Shedd Spread Country Crock
1 cup Skippy creamy peanut butter or 1 cup chunky peanut butter
1 cup granulated sugar
1 cup firmly packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 (12 ounce) package semi-sweet chocolate chips (optional)

Steps:

  • Preheat oven to 350°.
  • In small bowl, combine oats, flour, baking powder, baking soda and salt; set aside.
  • In large bowl, with electric mixer on medium speed, beat Spread and Skippy Creamy Peanut Butter until smooth.
  • Beat in sugars, then eggs and vanilla until blended.
  • Beat in flour mixture just until blended, then stir in chocolate.
  • On ungreased baking sheets, drop dough by rounded tablespoonfuls, 2 inches apart.
  • Bake 13 minutes or until golden.
  • Remove cookies to wire rack and cool completely.

Nutrition Facts : Calories 67, Fat 2.1, SaturatedFat 0.4, Cholesterol 5.9, Sodium 50.4, Carbohydrate 10.7, Fiber 0.5, Sugar 6.1, Protein 1.8

SCOOBY SNACKS (THE BEST PEANUT BUTTER - OATMEAL COOKIES EVER)



Scooby Snacks (The Best Peanut Butter - Oatmeal Cookies Ever) image

Provided by My Food and Family

Categories     Recipes

Time 1h30m

Number Of Ingredients 14

1 cup butter, softened (not melted)
2/3 cup smooth peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 cups flour
2 cups oatmeal (blended in blender until the consistency of flour)
1/2 tsp salt
1/2 tsp baking soda
* Frosting amounts are approximate since frosting is made per taste *
1 bag chocolate chips
1 cup milk
2 cups powdered sugar

Steps:

  • Cream butter and peanut butter. Mix in sugars, eggs and vanilla until well blended. Mix together dry ingredients and add to peanut butter mixture.
  • Form into 1" round balls, press crossways with fork. Bake at 350°F for 10 minutes. Cool for 15 minutes.
  • While cooling, prepare the frosting. Melt the chocolate chips in the microwave with milk to keep them from burning. Stir until smooth and then add powdered sugar until frosting is the desired consistency.
  • After about 5 minutes of cooling, spread a THIN layer of smooth peanut butter over the top of the cookie. Next, spread the chocolate frosting on top of the peanut butter topped cookies. Sprinkle with powdered sugar. Refrigerate for the best taste.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

BEST PEANUT BUTTER COOKIES EVER



Best Peanut Butter Cookies Ever image

These cookies have been loved by the most anti-peanut butter cookie people. The trick is twice as much peanut butter as your average-joe cookie recipe, and some leavening changes to help turn out a thick, chewy cookie. And the peanut butter matters... I use Adams brand natural organic peanut butter (you can pour out some of the oil if you want), or you can make your own at a health food store like Wild Oats or Whole Foods.

Provided by veg head 4-ever

Categories     Drop Cookies

Time 45m

Yield 18 cookies, 18 serving(s)

Number Of Ingredients 10

1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 dash salt
1/3 cup butter, room temperature
3/4 cup peanut butter, the good stuff
3/4 cup granulated sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla

Steps:

  • In a bowl, stir together flour, baking soda, baking powder, and salt.
  • Beat together the butter, peanut butter, and sugar until light and fluffy. Beat in vanilla, then egg and egg yolk. Gradually beat in the flour mixture.
  • Wrap dough in plastic wrap and refrigerate until chilled, or about 2 hours.Take over-filled tablespoonfuls of dough and drop onto greased/floured cookie sheet about 3 inches apart. Lightly press down each cookie. Using a dinner fork dipped in cold water, lightly press cookies, flattening and forming a criss-cross pattern on each cookie. They won't flatten much more in baking so they should already look cookie-ish.
  • Bake at 375° until golden brown, or about 10 to 12 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.
  • Makes about 1 1/2 dozen big peanut butter cookies.

Nutrition Facts : Calories 158.7, Fat 9.4, SaturatedFat 3.5, Cholesterol 32.4, Sodium 126.7, Carbohydrate 15.8, Fiber 0.8, Sugar 9.4, Protein 4

BEST EVER PEANUT BUTTER COOKIES



Best Ever Peanut Butter Cookies image

These are the best peanut butter cookies I have ever eaten. They are soft and chewy. They are great when you add the nuts and chocolate chips. Whenever I take these cookies to a potluck or family get together, people always request that I bring these cookies. I got this recipe out a cook book a number of years ago. I have changed the recipe slightly from the original.

Provided by Rita1

Categories     Dessert

Time 23m

Yield 25-30 cookies

Number Of Ingredients 7

1 (14 ounce) can sweetened condensed milk (not evaporated)
3 tablespoons water
3/4 cup peanut butter (creamy or chunky)
2 cups baking mix
1 teaspoon vanilla
1/2 cup chocolate chips (optional)
1/2 cup walnuts (optional)

Steps:

  • Preheat oven to 375°F.
  • 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.

Nutrition Facts : Calories 138.1, Fat 6.8, SaturatedFat 2, Cholesterol 5.6, Sodium 178.2, Carbohydrate 16.2, Fiber 0.7, Sugar 10.5, Protein 4

THE BEST EVER GOOEY BUTTER COOKIES



The Best Ever Gooey Butter Cookies image

I like this recipe because you make the dough one day and bake the next. After you frig it over night the dough is easier to work with. I got this recipe from my sister, she's the one that told me to frig the dough overnight.

Provided by Coffee lover

Categories     Dessert

Time 20m

Yield 24-36 cookies

Number Of Ingredients 6

1/2 cup butter or 1/2 cup margarine, softened
8 ounces cream cheese (soften)
1/4 teaspoon vanilla
1 egg
1 (18 1/2 ounce) box butter recipe cake mix
8 ounces powdered sugar

Steps:

  • Mix the butter ( I melt it in the microwave) and cream cheese ( I mix by hand with a wooden spoon, but any spoon would work).
  • Add vanilla and the egg mix together.
  • Add the Butter flavor cake mix.
  • Put in the frig overnight.
  • The next day.
  • Preheat oven to 350.
  • Spray cookie sheet very lightly ( if you use parchment paper don't spray cookie sheet, I prefer the parchment paper).
  • Roll dough into balls (about the size of a walnut), roll into powdered sugar.
  • Put onto cookie sheet ( I put them 3 in a roll and space out, and only have 4 rolls).
  • Bake 10 to 12 minutes.
  • Remove from oven, sprinkle with powdered sugar.
  • Let stand on cookie sheet for a few minutes.
  • Then remove and let cool.

BEST NO FLOUR PEANUT BUTTER COOKIES EVER



Best No Flour Peanut Butter Cookies Ever image

These cookies are amazing. My mom and I made it for a friend who has a son that can't have flour... They taste fantastic, are super moist and delicious.

Provided by Baby Bam

Categories     Dessert

Time 15m

Yield 36 cookies

Number Of Ingredients 6

2 cups peanut butter
2 cups white sugar
2 eggs
2 teaspoons baking soda
1 pinch salt
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F. Place wax paper on two cookie sheets.
  • In a medium bowl, stir peanut butter and sugar until smooth. Beat in eggs one at a time. Stir in baking soda, salt, and vanilla.
  • Roll dough into 1-inch balls. Place on cookie sheets. Press the back of fork into balls to create criss-crosses.
  • Bake for 8-10 minutes in oven.

Nutrition Facts : Calories 131.7, Fat 7.5, SaturatedFat 1.6, Cholesterol 11.8, Sodium 143.9, Carbohydrate 13.9, Fiber 0.9, Sugar 12.5, Protein 4

PEANUT BUTTER COOKIES-BEST EVER



Peanut Butter Cookies-Best ever image

This recipe never fails me and everyone loves these chewy and crisp cookie. It's quick and simple to make -but big on flavorful taste! Enjoy!

Provided by Pat Duran

Categories     Other Snacks

Time 30m

Number Of Ingredients 9

3/4 c peanut butter, creamy (i use jif or kroger's)
1/2 c butter flavor crisco
1 1/4 c brown sugar, firmly packed
3 Tbsp milk
1 Tbsp vanilla extract
1 large egg
1 3/4 c all purpose flour
3/4 tsp baking soda
1/2 tsp salt

Steps:

  • 1. Heat oven to 375^. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed with your electric mixer until well blended. Add egg. Beat just until blended.
  • 2. Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended.
  • 3. Drop by rounded measuring Tablespoon of dough 2 inches apart onto a lightly greased baking sheet.
  • 4. Flatten slightly in a crisscross pattern with the tines of a fork. Bake for 7 to 10 minutes or until set and just beginning to brown.
  • 5. Cool 2 minutes on baking sheet before removing to rack or paper to cool completely.

BEST BUTTER COOKIES EVER



Best Butter Cookies Ever image

Aunt Martha's best cookie! This makes a perfect butter cookie. It doesn't need frosting ,just sprinkle on a little crystal sugar,if desired. But I still like to frost with powdered sugar frosting.LOL

Provided by Pat Duran

Categories     Cookies

Time 30m

Number Of Ingredients 6

1 c unsalted butter
3/4 c granulated sugar
1/4 tsp salt
1 1/2 tsp pure vanilla extract
1 large egg yolk
2 c all purpose flour

Steps:

  • 1. Beat the butter, sugar, salt and vanilla together until smooth and creamy. Mix in the egg yolk, until well incorporated. Add flour and mix just until mixed in.
  • 2. Place mixture on a sheet of plastic wrap and roll into a log, wrap up and refrigerate for 2 hours or freeze. Before baking, preheat oven to 325^. Line baking sheets with parchment paper.
  • 3. Slice the dough into slices about 1/8 inch thick and place them on the sheets about 1 inch apart- they do not spread much, but they need room to breathe.
  • 4. Bake about 12-15 minutes -just until they begin to turn golden around the edges.
  • 5. NOTE: -Cookies can be rolled out and cut into shapes with cookie cutters. -Or slice thiner and use as sandwich cookies-put together with frosting. -or make and dip in chocolate of many colors

THE BEST-EASIEST PEANUT BUTTER COOKIES YOU'LL EVER MAKE



The Best-Easiest Peanut Butter Cookies You'll Ever Make image

Provided by My Food and Family

Categories     Recipes

Time 30m

Number Of Ingredients 3

1 cup peanut butter
1 cup sugar
1 egg

Steps:

  • Mix it up. Form small balls.
  • Place on cookie sheet and press with sugared fork.
  • Bake about 10 minutes at 350°F.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

BEST EVER 'LAND O LAKE' BUTTER COOKIES



Best Ever 'Land O Lake' Butter Cookies image

someone here was looking for this recipe-I found it online since I bought my son and his wife 'Halloween' cookie cutters

Provided by Barbara Kipp

Categories     Cookies

Time 1h10m

Number Of Ingredients 13

1 c land o lakes butter softened
1 c sugar
1 land o lakes all-natural egg
2 Tbsp orange juice
1 Tbsp vanilla
2 1/2 c flour
1 tsp baking powder
FROSTING
3 c powdered sugar
1/3 c land o lakes butter, softened
1 tsp vanilla
1-2 Tbsp milk
food coloring, if desired

Steps:

  • 1. Combine 1 cup butter,sugar, and egg in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add orange juice and vanilla; mix well. Reduce speed to low; add flour and baking powder. Beat until well mixed.
  • 2. Divide dough into thirds. Wrap each in plastic food wrap; flatten slightly. Refrigerate until firm (2-3 hours).
  • 3. Heat oven to 400F. Roll out dough on lightly floured surface, one-third at a time (keeping menaining dough refrigerated), to 1/8- to 1/4-inch thickness. Cut with 3-inch cookie cutters. Place 1 inch apart onto ungreased cookie sheets; sprinkle with decorator sugar (if desired). Bake for 6 to 10 minutes or until edges are lightly browned.
  • 4. Combine powdered sugar, 1/3 cup butter and 1 teaspoon vanilla in small bowl. Beat at low speed, scraping bowl often and gradually adding enough milk for desired spreading consistency. Tint with food color, if desired. Frost and decorate cooled cookies as desired.

BEST EVER BUTTER COOKIES



Best Ever Butter Cookies image

From a package of Land O Lakes butter. Don't let the orange juice throw you! I just made Orange Drop Cookies (Recipe # 191691) which also uses orange juice and they were some of the best cookies I've ever made - despite the fact that I don't like fruit. I have yet to try this recipe, but it's on my list...

Provided by nranger7

Categories     Dessert

Time 2h20m

Yield 2 dozen

Number Of Ingredients 11

1 cup butter, softened
1 cup sugar
1 egg
2 1/2 cups flour
2 tablespoons orange juice
1 tablespoon vanilla
1 teaspoon baking powder
3 cups powdered sugar
1/3 cup butter, softened
1 -2 tablespoon milk
1 teaspoon vanilla

Steps:

  • Combine 1 cup butter, sugar and egg in large mixer bowl.
  • Beat at medium speed until creamy.
  • Reduce speed to low.
  • Add flour, orange juice, vanilla and baking powder.
  • Beat until well mixed.
  • Divide dough into thirds and wrap in plastic food wrap.
  • Refrigerate until firm (2-3 hours).
  • Heat oven to 400 degrees.
  • On lightly floured surface roll out dough, one third at a time (keeping remaining dough refrigerated), into 1/8 to 1/4 inch thickness.
  • Cut with 4 or 5 inch cookie cutter.
  • Place one inch apart onto ungreased cookie sheets.
  • Bake for 6-10 minutes or until edges are lightly browned.
  • Let stand one minute then remove from cookie sheet.
  • Cool completely.
  • Frosting: Combine all frosting ingredients in small bowl.
  • Beat at low speed, scraping bowl often, until fluffy.
  • Tint with food color if desired.
  • Frost and decorate cookies as desired.

Nutrition Facts : Calories 2815, Fat 127.2, SaturatedFat 79, Cholesterol 432.1, Sodium 1097.6, Carbohydrate 402.3, Fiber 4.2, Sugar 279.2, Protein 20.9

BEST-EVER BUTTER COOKIES



BEST-EVER BUTTER COOKIES image

Categories     Citrus     Egg     Dessert     Bake     Christmas

Yield 2 dozen cookies

Number Of Ingredients 13

Cookie:
1 cup land o lakes butter, softened
1 cup sugar
1 egg
2 ½ cups all-purpose flour
2 tablespoon orange juice
1 tablespoon vanilla
1 teaspoon baking powder
Frosting:
3 cups powdered sugar
1/3 cup land o lakes butter, softened
1 to 2 tablespoons milk
1 teaspoons vanilla

Steps:

  • Combine 1 cup butter, sugar and egg in large mixer bowl. Beat at medium speed until creamy. Reduce speed to low; add flour, orange juice,vanilla and baking powder. Beat until well mixed. Divide dough into thirds; wrap each in plastic wrap. Refrigerate until firm (2 to 3 hours). Heat oven to 400 degrees. On lightly floured surface, roll out dough, one-third at a time (keeping remaining dough refrigerated) to 1/8 to 1/4 inch thickness. Cut with 4 to 5 inch cookie cutter. Place 1 inch apart onto un-greased cookie sheets. Bake for 6 - 10 minutes or until edges are lightly browned. Let stand 1 minute/ remove from cookie sheet. Cool completely. Combine all frosting ingredients in small bowl. Beat at low speed, scraping blow often, until fluffy. Tint with food coloring if desired. Frost and decorate cookies as desired.

BEST EVER BUTTER COOKIES



Best Ever Butter Cookies image

Got this recipe off the Land O Lakes Butter box. Best one's I ever ate.

Provided by Georgane Vann

Categories     Cookies

Time 3h10m

Number Of Ingredients 13

1 c butter, softened
1 c sugar
1 egg
2 Tbsp orange juice, fresh
1 Tbsp vanilla extract
2 1/2 c ap flour
1 tsp baking powder
1 pinch salt
FROSTING
3 c confectioners' sugar, sifted
1 tsp vanilla extract
1-2 Tbsp milk
food color

Steps:

  • 1. Combine 1 cup butter, sugar and egg in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add orange juice and vanilla; mix well. Reduce speed to low; add flour and baking powder. Beat until well mixed.
  • 2. Combine powdered sugar, 1/3 cup butter and 1 teaspoon vanilla in small bowl. Beat at low speed, scraping bowl often and gradually adding enough milk for desired spreading consistency. Tint with food color, if desired. Frost and decorate cooled cookies as desired.
  • 3. Heat oven to 400°F. Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8- to 1/4-inch thickness. Cut with 3-inch cookie cutters. Place 1 inch apart onto ungreased cookie sheets; sprinkle with decorator sugar. Bake for 6 to 10 minutes or until edges are lightly browned.
  • 4. Divide dough into thirds. Wrap each in plastic food wrap; flatten slightly. Refrigerate until firm (2 to 3 hours).
  • 5. Tip- If you use a 4 to 5-inch cookie cutter, recipe will yield approximately 2 dozen cookies

BEST EVER BUTTER COOKIES



BEST EVER BUTTER COOKIES image

Categories     Cookies     Dessert     Bake

Yield 36 cookies

Number Of Ingredients 13

1 cup unsalted butter, softened
1 cup sugar
1 egg
2½ cups all purpose flour
2 tbsp orange juice
1 tbsp vanilla extract
1 tsp baking powder
1 tsp salt
FROSTING:
4 cups powdered sugar
½ cup butter, softened
3-4 tbsp milk
2 tsp vanilla extract

Steps:

  • Combine 1 cup butter, sugar and egg in large mixing bowl. Beat at medium speed until creamy. Reduce speed to low; add flour, orange juice, vanilla and baking powder. Beat until well mixed. Divide dough into thirds; wrap in plastic food wrap and refrigerate until firm (2-3 hours). Heat oven to 400°F. On lightly floured surface roll out dough, one-third at a time (keeping remaining dough in the fridge), to ⅛ to ¼ inch thickness. Cut with 3" cookie cutters. Place 1 inch apart on ungreased baking sheets. Bake for 6 to 10 minutes or until edges are lightly browned. Cool completely. In small mixer bowl combine all frosting ingredients. Beat at low speed, scraping bowl often, until fluffy (1 to 2 minutes). If desired, color frosting. Frost and decorate cookies.

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