kiwichris-melb-oz
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ISO: ISO: Simple Peanut Butter Cookie, Have Searched T & T Nothing There, Any Suggestions Folks :)
- Thread starter kiwichris-melb-oz
- Start date
In Search Of:
Here's a winner from Michael & CI: "Big, Super-nutty Peanut Butter Cookies.
One of the recommendations is to use "blister" peanuts. I had to mail-order them as Florida hasn't been deigned sophisticated enough yet to support a Trader Joes. If you're lucky to have one near by, TJs carries them on a regular basis.
These cookies/nuts are worth every calorie.
PS: I've linked the peanut farm where I ordered my blister peanuts.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=12787
http://www.pnuts.net/product/BlisterFriedPeanuts/BlisterFriedPeanuts
One of the recommendations is to use "blister" peanuts. I had to mail-order them as Florida hasn't been deigned sophisticated enough yet to support a Trader Joes. If you're lucky to have one near by, TJs carries them on a regular basis.
These cookies/nuts are worth every calorie.
PS: I've linked the peanut farm where I ordered my blister peanuts.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=12787
http://www.pnuts.net/product/BlisterFriedPeanuts/BlisterFriedPeanuts
A little chocolate wouldn't hurt. smileys/smile.gif Here's a great one: Peanut Butter Chocolate Chunk Cookies
(The dough was a little crumbly, but that could be because I added an extra 1/4 cup peanut butter. I dropped the first batch by rounded tsp and the second batch by very rounded Tbsp - I preferred the rounded Tbsp - they were thicker and moister.
The last time I made these, I used less granulated sugar (7 Tbsp) and more brown sugar (1/2 cup plus 1 Tbsp).
*(Note: If using unsalted peanut butter, add about 1/4 tsp salt).
PEANUT BUTTER CHOCOLATE CHUNK COOKIES
INGREDIENTS:
1/2 cup unsalted butter (room temperature)
3/4 cup chunky peanut butter (I used 1 cup creamy, lightly salted natural peanut butter)
1/2 cup sugar
1/2 cup dark brown sugar, firmly packed
1 large egg
1/2 teaspoon vanilla
1 cup all-purpose flour
3/4 teaspoon baking soda
6 ounces bittersweet or semisweet chocolate chips OR bittersweet or semisweet chocolate chunks (I used Ghirardelli semi-sweet chocolate chips)
DIRECTIONS:
1. Preheat oven to 350 F. Line baking sheets with parchment.
2. Cream the butter and peanut butter together until fully incorporated.
3. Add the sugars and cream on medium speed.
4. Add the egg and vanilla and mix until completely incorporated.
5. Add the flour and baking soda; mix until no white remains, then add the chocolate and mix on low just until everything comes together.
6. Drop by teaspoonfuls onto parchment-lined baking sheets. (I preferred using rounded Tbsp, and pressed the cookies slightly to flatten).
7. Bake 9 minutes or until golden brown. (I did one sheet at a time. For the rounded Tbsp, I baked about 12 minutes - for the rounded tsp, about 10 minutes. I let the cookies sit a minute or so before removing to a wire rack).
36 cookies
http://www.recipezaar.com/48532
(The dough was a little crumbly, but that could be because I added an extra 1/4 cup peanut butter. I dropped the first batch by rounded tsp and the second batch by very rounded Tbsp - I preferred the rounded Tbsp - they were thicker and moister.
The last time I made these, I used less granulated sugar (7 Tbsp) and more brown sugar (1/2 cup plus 1 Tbsp).
*(Note: If using unsalted peanut butter, add about 1/4 tsp salt).
PEANUT BUTTER CHOCOLATE CHUNK COOKIES
INGREDIENTS:
1/2 cup unsalted butter (room temperature)
3/4 cup chunky peanut butter (I used 1 cup creamy, lightly salted natural peanut butter)
1/2 cup sugar
1/2 cup dark brown sugar, firmly packed
1 large egg
1/2 teaspoon vanilla
1 cup all-purpose flour
3/4 teaspoon baking soda
6 ounces bittersweet or semisweet chocolate chips OR bittersweet or semisweet chocolate chunks (I used Ghirardelli semi-sweet chocolate chips)
DIRECTIONS:
1. Preheat oven to 350 F. Line baking sheets with parchment.
2. Cream the butter and peanut butter together until fully incorporated.
3. Add the sugars and cream on medium speed.
4. Add the egg and vanilla and mix until completely incorporated.
5. Add the flour and baking soda; mix until no white remains, then add the chocolate and mix on low just until everything comes together.
6. Drop by teaspoonfuls onto parchment-lined baking sheets. (I preferred using rounded Tbsp, and pressed the cookies slightly to flatten).
7. Bake 9 minutes or until golden brown. (I did one sheet at a time. For the rounded Tbsp, I baked about 12 minutes - for the rounded tsp, about 10 minutes. I let the cookies sit a minute or so before removing to a wire rack).
36 cookies
http://www.recipezaar.com/48532
susankentfieldca
Well-known member
3 Ingredient Peanut butter cookies, you said simple!!!!
I was suprised at how great these tasted!
http://www.cdkitchen.com/recipes/recs/32/3Ingredient_Peanut_Butter_Cookies6730.shtml
I was suprised at how great these tasted!
http://www.cdkitchen.com/recipes/recs/32/3Ingredient_Peanut_Butter_Cookies6730.shtml
sandi-in-hawaii
Well-known member
Make these PB filled ones! REC: Peanut Butter Filled Peanut Butter Cookies
They're a regular recipe (can be used as drop or icebox).
But if you make it as an icebox cookie, put a dab of PB between two thin slices of dough, then bake. Everyone will wonder how you got the peanut butter in the middle smileys/smile.gif
Peanut Butter Filled Peanut Butter Cookies
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup butter
1 cup sugar
1 cup brown sugar
1 cup peanut butter (1/2 an 18oz jar)
2 eggs
1 teaspoon vanilla
Extra peanut butter, for filling cookies (about 3/4 cup or so)
Sift flour, baking soda, baking powder and salt together into a medium bowl, set aside.
Cream butter and both sugars. Add peanut butter and blend. Add eggs and vanilla, mix until well blended.
Add sifted dry ingredients, and stir just until flour is incorporated.
Divide dough into thirds, and roll each portion in waxed paper, forming a log about 2” in diameter. Refrigerate until firm (at least 2 hours or overnight).
Place extra peanut butter into a ziploc bag, and cut off a very small corner.
Slice rolls into thin slices, and place on cookie sheet, about 2” apart. Squeeze a small amount of peanut butter onto each slice, then top with another slice of dough. Set aside for a couple of minutes, until the dough softens a bit.
Make criss crosses on each cookie with a fork dipped in sugar.
Bake at 350º for 12-15 minutes, until golden brown all over.
You can also make the cookies without the peanut butter filling – just make the slices thicker.
Or you can also use the dough to make drop cookies without the filling.
They're a regular recipe (can be used as drop or icebox).
But if you make it as an icebox cookie, put a dab of PB between two thin slices of dough, then bake. Everyone will wonder how you got the peanut butter in the middle smileys/smile.gif
Peanut Butter Filled Peanut Butter Cookies
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup butter
1 cup sugar
1 cup brown sugar
1 cup peanut butter (1/2 an 18oz jar)
2 eggs
1 teaspoon vanilla
Extra peanut butter, for filling cookies (about 3/4 cup or so)
Sift flour, baking soda, baking powder and salt together into a medium bowl, set aside.
Cream butter and both sugars. Add peanut butter and blend. Add eggs and vanilla, mix until well blended.
Add sifted dry ingredients, and stir just until flour is incorporated.
Divide dough into thirds, and roll each portion in waxed paper, forming a log about 2” in diameter. Refrigerate until firm (at least 2 hours or overnight).
Place extra peanut butter into a ziploc bag, and cut off a very small corner.
Slice rolls into thin slices, and place on cookie sheet, about 2” apart. Squeeze a small amount of peanut butter onto each slice, then top with another slice of dough. Set aside for a couple of minutes, until the dough softens a bit.
Make criss crosses on each cookie with a fork dipped in sugar.
Bake at 350º for 12-15 minutes, until golden brown all over.
You can also make the cookies without the peanut butter filling – just make the slices thicker.
Or you can also use the dough to make drop cookies without the filling.
michael-in-phoenix
Well-known member
It's actually on the menu for Thanksgiving. We will travel to San Diego...
...and prepare a batch for the oh-so-willing PB fans in that faire city.
W-H
Michael
...and prepare a batch for the oh-so-willing PB fans in that faire city.
W-H
Michael
dianncy1964
Well-known member
I created this Peanut Butter Cookie Recipe for DH ~ loves Peanut Butter ~ and they don't last long
This I created for my DH, he loves Peanut butter Cookies so this was designed especially for him
DIANNE’S PEANUT BUTTER COOKIES
Preheat oven 375◦
Ingredients:
Note: As you add each ingredient, it is important, to mix thoroughly together each newly added ingredient
Peanut butter mixture:
½ cup shortening (butter or /margarine) softened at room temperature
½ cup sugar
1 egg
¾ cup creamy peanut butter
½ cup brown sugar, firmly packed
¼ teaspoon vanilla
Flour Mixture:
1 ¼ cup sifted flour
¾ teaspoon baking soda
½ teaspoon baking powder
1/8 teaspoon salt (can eliminate)
Step 1
In a bowl, add shortening. Add sugar and mix together until completely blended together, using a pastry blender or a large fork.
Step 2
Whisk egg in a small bowl, and then add to sugar mixture. Mix all together.
Step 3
Add peanut butter. Mix all together. Add brown sugar. Mix all together. After mixture is thoroughly blended together, set aside.
Step 4
In a large bowl, add sifted flour. Add baking soda, baking powder and salt. Mix together.
Step 5
Add flour mixture to peanut butter mixture. Blend together slowly, careful to get all ingredients mixed together, stir from bottom to get all the flour well blended in.
Step 6
Spray cookie sheets with cooking spray, lightly and evenly. Do not saturate.
Step 7
Roll in small balls. Flatten with fork, making a criss cross design.
Step 8
Bake exactly 10 to11 minutes in a preheated oven.
This I created for my DH, he loves Peanut butter Cookies so this was designed especially for him
DIANNE’S PEANUT BUTTER COOKIES
Preheat oven 375◦
Ingredients:
Note: As you add each ingredient, it is important, to mix thoroughly together each newly added ingredient
Peanut butter mixture:
½ cup shortening (butter or /margarine) softened at room temperature
½ cup sugar
1 egg
¾ cup creamy peanut butter
½ cup brown sugar, firmly packed
¼ teaspoon vanilla
Flour Mixture:
1 ¼ cup sifted flour
¾ teaspoon baking soda
½ teaspoon baking powder
1/8 teaspoon salt (can eliminate)
Step 1
In a bowl, add shortening. Add sugar and mix together until completely blended together, using a pastry blender or a large fork.
Step 2
Whisk egg in a small bowl, and then add to sugar mixture. Mix all together.
Step 3
Add peanut butter. Mix all together. Add brown sugar. Mix all together. After mixture is thoroughly blended together, set aside.
Step 4
In a large bowl, add sifted flour. Add baking soda, baking powder and salt. Mix together.
Step 5
Add flour mixture to peanut butter mixture. Blend together slowly, careful to get all ingredients mixed together, stir from bottom to get all the flour well blended in.
Step 6
Spray cookie sheets with cooking spray, lightly and evenly. Do not saturate.
Step 7
Roll in small balls. Flatten with fork, making a criss cross design.
Step 8
Bake exactly 10 to11 minutes in a preheated oven.
kiwichris-melb-oz
Active member
Wow, Many Many Thanks Folks, Going To Make a Batch Of Them All, Will Post Back Results, Thanks again
barbara-in-va
Well-known member
I love a good PB cookie. Here's one of my favorite recipes--
not sure if I like the batter better raw or cooked!
Chunky Peanut Butter Cookies
Foster's Market by Sara Foster
8 T butter, softened
1/2 C creamy PB
1/2 C firmly packed light brown sugar
1/2 C sugar
1 large egg
1/2 t vanilla
1 1/2 C flour
1 t baking soda
1/4 t salt
1/2 C coarsely chopped roasted peanuts, opt
2 T granulated sugar fro sprinkling on top
Preheat oven to 375°F.
Line 2 baking sheets with parchment or silpats.
Cream together the butter, PB, brown sugar, and sugar in a bowl with an electric mixer till well combined.
Add egg and vanilla and mix until combined.
Sift together flour, baking soda and salt in a separate bowl, stir to mix.
Slowly add the flour mixture to the PB mixture while beating until smooth and well blended. Do not overmix.
Scoop the dough with a 1/4 C scoop or a heaping T and drop onto the prepared baking sheets about 3" apart. Press flat with the back of a fork dipped in the 2T sugar. Each cookie should be about 1/4" think to 1/2" thick.
Sprinkle with the chopped peanuts and the remainin sugar.
Bake 12 -15 minutes (or 10-12 minutes for soft, chewy cookies) until golden brown. Cool 5-10 min before removing to a rack to cool completely.
OPT: Add 1C semisweet chocolate chips or chopped chocolate, roasted peanuts to the batter for a chunkier cookie.
Enjoy!
not sure if I like the batter better raw or cooked!
Chunky Peanut Butter Cookies
Foster's Market by Sara Foster
8 T butter, softened
1/2 C creamy PB
1/2 C firmly packed light brown sugar
1/2 C sugar
1 large egg
1/2 t vanilla
1 1/2 C flour
1 t baking soda
1/4 t salt
1/2 C coarsely chopped roasted peanuts, opt
2 T granulated sugar fro sprinkling on top
Preheat oven to 375°F.
Line 2 baking sheets with parchment or silpats.
Cream together the butter, PB, brown sugar, and sugar in a bowl with an electric mixer till well combined.
Add egg and vanilla and mix until combined.
Sift together flour, baking soda and salt in a separate bowl, stir to mix.
Slowly add the flour mixture to the PB mixture while beating until smooth and well blended. Do not overmix.
Scoop the dough with a 1/4 C scoop or a heaping T and drop onto the prepared baking sheets about 3" apart. Press flat with the back of a fork dipped in the 2T sugar. Each cookie should be about 1/4" think to 1/2" thick.
Sprinkle with the chopped peanuts and the remainin sugar.
Bake 12 -15 minutes (or 10-12 minutes for soft, chewy cookies) until golden brown. Cool 5-10 min before removing to a rack to cool completely.
OPT: Add 1C semisweet chocolate chips or chopped chocolate, roasted peanuts to the batter for a chunkier cookie.
Enjoy!
sandi-in-hawaii
Well-known member
No, I haven't. Everyone just loves the extra peanut butter, and I don't fuss with a good thing smileys/smile.gif