Best Moist Peanut Butter Cookies Recipes

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.

MOIST AND CHEWY PEANUT BUTTER COOKIES

Steps:

• Mix margarine, peanut butter, sugar and egg. Stir in baking powder, baking soda, salt and flour.
• Chill dough for several hours or overnight.
• Roll dough into 1 1/4 inch balls. Place 3 inches apart on lightly greased baking sheet. Flatten crisscross style with a fork dipped in flour or sugar.
• Bake for 10 minutes at 375 degrees F (190 degrees C).

MOIST PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375°.
• Mix all ingredients together. Once all mixed put the mixture in the fridge for about 10 minute.
• take out of the fridge and roll into 1-inch balls.
• Take the balls and roll into suger and place on a cookie sheet.
• Take a fork and push down on the batter ball about 1/2 of the way down. Then push down on the again. (so as to make a criss cross fashion #).
• Bake for 10-12 minutes or until golden.
• Take out and let sit for 3 minutes.