Best Mrs Siggs Peanut Butter Cookies Recipes

MRS. SIGG'S SNICKERDOODLES

Mrs. Sigg's Snickerdoodles image

These wonderful cinnamon-sugar cookies became very popular with my friends at church. My pastor loves them! You will too! Crispy edges, and chewy centers; these cookies are a crowd pleaser for sure!

Provided by Beth Sigworth

Categories Desserts Cookies Sugar Cookies

Time 1h

Yield 48

Number Of Ingredients 11

Ingredients

½ cup butter, softened
½ cup shortening
1 ½ cups white sugar
2 eggs
2 teaspoons vanilla extract
2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Cream together butter, shortening, 1 1/2 cups sugar, eggs, and vanilla. Blend in flour, cream of tartar, soda, and salt. Shape dough by rounded spoonfuls into balls.
Mix 2 tablespoons sugar and cinnamon together. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

Nutrition Facts : Calories 92.2 calories, Carbohydrate 12.4 g, Cholesterol 12.8 mg, Fat 4.3 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 1.8 g, Sodium 55.1 mg, Sugar 6.8 g

MRS. FIELD'S SOFT AND CHEWY PEANUT BUTTER COOKIES

Mrs. Field's Soft and Chewy Peanut Butter Cookies image

Make and share this Mrs. Field's Soft and Chewy Peanut Butter Cookies recipe from Food.com.

Provided by icetea

Categories Drop Cookies

Time 30m

Yield 36 serving(s)

Number Of Ingredients 9

Ingredients

2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups packed dark brown sugar
1 1/4 cups granulated sugar
1 cup butter, softened
3 large eggs
1 cup creamy peanut butter
2 teaspoons vanilla extract

Steps:

Preheat oven to 300 degrees F.
Mix dry ingredients and set aside.
On medium speed, in large bowl, blend sugars; add butter, mix till grainy consistency. Add eggs, peanut butter and vanilla extract; beat till fluffy. On low speed, add flour mixture until barely mixed into butter mixture.
Drop by rounded tablespoonsful, 2 inches apart on ungreased cookie sheet. Use a wet or flour coated fork to gently press a crisscross pattern on top of each cookie.
Bake until the edges of the cookies are lightly browned, approximately 18 to 20 minutes. Remove to cool on a flat surface.

Nutrition Facts : Calories 175.2, Fat 9.2, SaturatedFat 4.1, Cholesterol 29.1, Sodium 119.8, Carbohydrate 21.2, Fiber 0.6, Sugar 15.1, Protein 3.1