Best Sweet Peanut Butter Cookies Recipes

"NOT TOO SWEET" PEANUT BUTTER COOKIES

Steps:

• Cream margarine, brown sugar, peanut butter together by hand or with hand mixer until smooth and blended.
• Add milk, vanilla and egg.
• Mix well.
• Sift dry ingredients together and add to batter slowly, mixing well between additions.
• Roll into approximately 1" balls and flatten with the tines of a fork.
• Bake at 375 degrees for approximately 10-12 minutes.

SWEET PEANUT BUTTER COOKIES

Steps:

• In medium mixing bowl beat together peanut butter, butter, brown sugar, 1/2 cup granulated sugar, egg and vanilla until creamy.
• Blend in flour, soda and salt.
• Cover. Refrigerate at least 1 hour.
• Form dough into 24 balls, each about 2-inches in diameter.
• Arrange about 2-inches apart on two cookie sheets.
• Flatten with fork dipped in granulated sugar to form criss-cross pattern.
• Bake in preheated 325°F degrees convection oven on racks 2 and 4, 10-12 minutes (or bake in preheated 350° degrees radiant bake oven 10-12 minutes) or until light golden brown.
• Cool on wire racks.

SWEET BANANA PEANUT BUTTER COOKIES

Steps:

• For the cookies: Preheat the oven to 350 degrees. Have ready 2 ungreased baking sheets. Combine the butter, peanut butter and 1/2 cup of the white sugar and the brown sugar in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed for several minutes, until the mixture is pale and fluffy. Reduce the speed to low, then add the egg and vanilla extract; mix well. Combine the flour, baking soda and salt on a sheet of wax paper. With the mixer on the lowest speed, add the flour mixture; beat just until combined. Drop by heaping tablespoonfuls onto the baking sheets. Combine the remaining cup of white sugar and the cinnamon in a small bowl. Spray the bottom of a drinking glass with nonstick cooking oil spray, then dip the bottom of the glass into the cinnamon-sugar mixture. Use the sugared surface of the glass to flatten each cookie, dipping again into the cinnamon-sugar mixture for each one. You should make 24 cookies total. Bake one sheet at a time for 9 to 11 minutes or until the cookies start to brown around the edges. Transfer the cookies to a wire rack to cool completely. While the cookies are cooling, make the filling: Place the dried banana pieces in the bowl of a food processor; process until finely ground. Stop to add the cream cheese and vanilla extract, then pulse to mix well; the filling will be thick and sticky. To assemble: Turn 12 of the cooled cookies so their flat (bottom) sides are facing up. Use a small offset spatula or rounded knife to spread the filling on the cookies (using all the filling). Top with the remaining 12 cookies, placing them bottom side down on the filling to create sandwich cookies