Best Clarices Peanut Butter Cookies Recipes

CLASSIC PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper.
• With an electric hand mixer, cream together the butter, granulated sugar, and brown sugar. Add the peanut butter and egg and mix until combined.
• In a separate bowl, add baking powder, baking soda, salt, and flour (sift flour once measured). Add to the peanut butter mixture, mix until combined.
• Form dough into 1" balls. Place the balls about 3-inches apart on the prepared baking sheet. Flatten in a crisscross pattern using a fork.
• Bake 8-9 minutes until cookies just start to turn golden at the base. Remove from the oven and allow cookies to cool 5 minutes then transfer on a wire rack.

FLOURLESS PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F and place the racks in the upper and lower third of the oven.
• In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined. Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.
• Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Transfer to racks to cool. Repeat with the remaining dough.

CLARICE'S PEANUT BUTTER COOKIES

Steps:

• Cream sugar and margarine, add eggs, one at a time and blend well.
• Add peanut butter and blend. Add flour, salt and soda. Blend well.
• Roll into small balls, shape with a fork (press fork into cookie).
• Bake at 375 degrees until light brown (about 10 minutes). Don't over-bake.
• NOTE 1: If using self-rising flour, do not use soda or salt.
• NOTE 2: White Lily flour is a soft winter wheat flour made in the south and sometimes hard to find in the northern states (although the plant has recently moved from Tennessee to Ohio). White Lily has less Gluten and protein than most national brands of flour. It is said that White Lily flour is the only flour in the United States milled from soft winter wheat, making it perfect for more tender, finely textured cookies, biscuits and pastries. If you can't find White Lily flour, don't let that discourage you from making these delicious cookies -you will still get good results.
• Yummy! Enjoy!!

CLASSIC PEANUT BUTTER COOKIES

Steps:

• Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
• In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
• Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

CHOCOLATE CHIP PEANUT BUTTER COOKIES

Steps:

• In a bowl, cream butter and sugars; beat in peanut butter, egg and vanilla. Combine flour, oats, baking soda and salt; stir into the creamed mixture. Stir in chocolate chips. , Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake at 350° until golden brown, 10-12 minutes. Cool 1 minute before removing to a wire rack.

BOUCHON BAKERY'S 'NUTTER BUTTERS'

Steps:

• Heat oven to 350 degrees. In a medium bowl, mix together the flour, baking powder and baking soda; set aside. Using a mixer with a paddle attachment, cream together the butter and peanut butter. Add sugars and beat at medium speed for 4 minutes, scraping down bowl twice.
• At low speed, add eggs one at a time and vanilla. Add flour mixture and mix at low speed until well combined, scraping down bowl as necessary. Add peanuts and oats, and mix well. Using an ice cream scoop 1½ inches in diameter (about 1 heaping tablespoon), place balls of dough on parchment-lined baking sheets at least 2 ½ inches apart. Bake until cookies have spread and turned golden brown, about 10 to 12 minutes. Remove from oven and set aside to cool and firm up on the baking sheet, 5 to 10 minutes. Transfer to a rack to cool completely before filling.
• Using an electric mixer, cream together the butter, peanut butter and confectioners' sugar until very smooth.
• To assemble cookies, spread a thin layer (about 1/8 inch) on underside of a cookie. Sandwich with another cookie, being careful not break them. Repeat.