Best Whole Jar Of Peanut Butter Cookies Recipes

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THE WHOLE JAR OF PEANUT BUTTER COOKIES



The Whole Jar of Peanut Butter Cookies image

This is the best peanut butter cookie recipe I have ever had. I've had this recipe so long I don't remember where I got it, but if you LOVE PB this is the only cookie for you!

Provided by enigma256

Categories     Dessert

Time 3h

Yield 30-40 cookies

Number Of Ingredients 11

1 cup butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 eggs
1 egg yolk
2 teaspoons vanilla extract
1 (18 ounce) jar peanut butter
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup peanuts, chopped

Steps:

  • In a large bowl, cream butter, white sugar and brown sugar until smooth. Add the eggs, yolk and vanilla; mix until fluffy. Stir in peanut butter.
  • Sift together the flour, baking soda and salt; stir into peanut butter mixture. Finally, stir in peanuts.
  • Refrigerate the dough at least 2 hours.
  • Preheat oven to 350°F Lightly grease a cookie sheet.
  • Roll dough into walnut sized balls. Place on prepared cookie sheet and flatten slightly with a fork.
  • Bake for 12-15 minutes. Cookies should look dry on top.
  • Allow to cool for a few minutes on the cookie sheet before removing to cool completely on a rack.
  • Also great if you slightly undercook them!

BEST PEANUT BUTTER COOKIES EVER



Best Peanut Butter Cookies Ever image

These cookies have been loved by the most anti-peanut butter cookie people. The trick is twice as much peanut butter as your average-joe cookie recipe, and some leavening changes to help turn out a thick, chewy cookie. And the peanut butter matters... I use Adams brand natural organic peanut butter (you can pour out some of the oil if you want), or you can make your own at a health food store like Wild Oats or Whole Foods.

Provided by veg head 4-ever

Categories     Drop Cookies

Time 45m

Yield 18 cookies, 18 serving(s)

Number Of Ingredients 10

1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 dash salt
1/3 cup butter, room temperature
3/4 cup peanut butter, the good stuff
3/4 cup granulated sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla

Steps:

  • In a bowl, stir together flour, baking soda, baking powder, and salt.
  • Beat together the butter, peanut butter, and sugar until light and fluffy. Beat in vanilla, then egg and egg yolk. Gradually beat in the flour mixture.
  • Wrap dough in plastic wrap and refrigerate until chilled, or about 2 hours.Take over-filled tablespoonfuls of dough and drop onto greased/floured cookie sheet about 3 inches apart. Lightly press down each cookie. Using a dinner fork dipped in cold water, lightly press cookies, flattening and forming a criss-cross pattern on each cookie. They won't flatten much more in baking so they should already look cookie-ish.
  • Bake at 375° until golden brown, or about 10 to 12 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.
  • Makes about 1 1/2 dozen big peanut butter cookies.

Nutrition Facts : Calories 158.7, Fat 9.4, SaturatedFat 3.5, Cholesterol 32.4, Sodium 126.7, Carbohydrate 15.8, Fiber 0.8, Sugar 9.4, Protein 4

JOEY'S PEANUT BUTTER COOKIES



Joey's Peanut Butter Cookies image

My boyfriend's special recipe makes the peanut butteriest tasting cookie I have ever tasted. These soft and chewy peanut buttery cookies are the best!

Provided by P Weiss

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 1h

Yield 36

Number Of Ingredients 10

1 cup peanut butter
½ cup butter, softened
½ cup white sugar
½ cup packed brown sugar
1 egg
3 tablespoons milk
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
¾ teaspoon baking powder
¼ teaspoon salt

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large bowl, cream together the peanut butter, butter, white sugar, and brown sugar until well blended. Beat in the egg, milk, and vanilla one at a time. Combine the flour, baking powder, and salt; stir into creamed mixture. Roll tablespoonfuls of dough into balls. Place cookies 2 inches apart onto ungreased cookie sheets. Press each ball once with fork tines.
  • Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned.

Nutrition Facts : Calories 105.9 calories, Carbohydrate 10.6 g, Cholesterol 12 mg, Fat 6.4 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 2.4 g, Sodium 80.8 mg, Sugar 6.5 g

PEANUT BUTTER COOKIES IV



Peanut Butter Cookies IV image

Very delicious cookies. Easy to make. These will stay soft in an air-tight container. For special occasions, press five peanut halves into the top.

Provided by Linda White

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 1h

Yield 24

Number Of Ingredients 10

1 ¼ cups sifted all-purpose flour
¾ teaspoon baking soda
¼ teaspoon salt
½ cup butter
½ cup peanut butter
½ cup white sugar
½ cup packed brown sugar
1 egg
½ teaspoon vanilla extract
½ cup white sugar for decoration

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Sift together flour, baking soda, and salt; set aside.
  • In a medium bowl, cream together butter, peanut butter, 1/2 cup white sugar, and brown sugar until smooth. Beat in egg, then stir in vanilla. Gradually blend in the sifted ingredients. Shape dough into 1 inch balls. Roll in remaining sugar. Place 2 inches apart on ungreased cookie sheets. Criss-cross with fork tines.
  • Bake at for 10 to 12 minutes in the preheated oven. Cool slightly, and remove from pan.

Nutrition Facts : Calories 142.1 calories, Carbohydrate 18.9 g, Cholesterol 17.9 mg, Fat 6.8 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 3.1 g, Sodium 119.8 mg, Sugar 13.3 g

COOKIE JAR PEANUT BUTTER COOKIES



Cookie Jar Peanut Butter Cookies image

My favorite peanut butter cookies! Crispy on the outside, chewy on the inside--just the way I like them. From Sheila Lukins USA Cookbook, a great book!

Provided by ciao4293

Categories     Dessert

Time 27m

Yield 60 cookies

Number Of Ingredients 10

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, at room temperature
1/2 cup solid shortening, at room temperature
1 cup packed brown sugar
1 cup granulated sugar
2 large eggs
1 cup creamy peanut butter

Steps:

  • Heat oven to 350°.
  • Sift together the flour, baking powder, baking soda and salt, set aside.
  • Cream the butter, shortening, and both sugars in a large bowl with an electric mixer at medium speed until light and fluffy.
  • Add eggs one at a time, beating well after each addition, then mix in the peanut butter.
  • Add the flour mixture by the cupful and beat at low speed to mix well.
  • Shape the dough into 1 inch balls and place on ungreased baking sheets (I line the sheets with parchment paper) about 2 inches apart.
  • Press each cookie twice in each direction with a lightly floured fork to make a crosshatch design.
  • Bake 10-12 minutes.
  • ***Do not overbake--they will still be a bit pale, but if you overbake, they won't be chewy on the inside.
  • ***Use a spatula to transfer to a rack to cool.

CLASSIC PEANUT BUTTER COOKIES



Classic Peanut Butter Cookies image

Makes great cookies!

Provided by Shirley Sadler

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 1h25m

Yield 24

Number Of Ingredients 9

1 cup unsalted butter
1 cup crunchy peanut butter
1 cup white sugar
1 cup packed brown sugar
2 large eggs eggs
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons baking soda

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.

Nutrition Facts : Calories 251.7 calories, Carbohydrate 29.7 g, Cholesterol 35.8 mg, Fat 13.6 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 5.9 g, Sodium 209.4 mg, Sugar 18.2 g

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