Best Criscos Irresistable Peanut Butter Cookies Recipes

CRISCO'S IRRESISTABLE PEANUT BUTTER COOKIES

Steps:

• HEAT oven to 375°F Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
• COMBINE flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.
• BAKE one baking sheet at a time 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.

IRRESISTIBLE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375 degrees Combine peanut butter, shortening, brown sugar, milk, vanilla and egg in large bowl.
• Beat at medium speed of electric mixer until well-blended.
• Combine flour, salt and baking soda.
• Add to creamed mixture at low speed.
• Mix just until blended.
• Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with lines of fork.
• Bake at 375 degrees for 7 to 8 minutes, or until set and just beginning to brown.
• Cool 2 minutes on baking sheet before removing to cooling rack.

MOIST & CHEWY IRRESISTIBLE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees.
• Combine peanut butter, Crisco, brown sugar, milk and vanilla in large bowl.
• Beat at medium speed with mixer until well blended.
• Add egg and beat just until blended.
• In a separate bowl combine flour, salt and baking soda.
• Add to creamed mixture and mix well with mixer on low speed.
• Drop by heaping teaspoonsful 2" apart onto ungreased cookie sheet.
• Flatten slightly with fork tines.
• Bake 7-8 minutes or until set and just beginning to brown.
• Cool 2 minutes on baking sheet before removing.
• Store in airtight container.
• Makes 3 dozen.

IRRESISTIBLE PEANUT BUTTER COOKIES

Steps:

• 1. Preheat oven to 375 degrees. Spray cookie sheet with cooking spray and set aside.
• 2. In large bowl, combine peanut butter, Crisco, brown sugar, milk, and vanilla. Beat at medium speed with an electric mixer until well blended. Add egg and beat just until blended. Combine flour, soda and salt, and to creamed mixture at low speed. Mix just until blended.
• 3. Drop by heaping teaspoonfuls 2 inches apart onto cookie sheet. Flatten with fork in criss-cross pattern. Sprinkle lightly with raw sugar, if desired.
• 4. Bake at 375 for 7 to 8 minutes or until set and just beginning to brown. Cool 2 minutes on cookie sheet. Remove cookies to wire rack and cool completely.

JIF® IRRESISTIBLE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375 degrees F. Place sheets of foil on countertop for cooling cookies.
• Combine brown sugar, JIF® peanut butter, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
• Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended.
• Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Flatten slightly in crisscross pattern with tines of fork.
• Bake one baking sheet at a time for 7-8 minutes or until set and just beginning to brown. Do not over-bake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.