Best Irresistible 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.

IRRESISTIBLE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375 degrees Combine peanut butter, shortening, brown sugar, milk, vanilla and egg in large bowl.
• Beat at medium speed of electric mixer until well-blended.
• Combine flour, salt and baking soda.
• Add to creamed mixture at low speed.
• Mix just until blended.
• Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with lines of fork.
• Bake at 375 degrees for 7 to 8 minutes, or until set and just beginning to brown.
• Cool 2 minutes on baking sheet before removing to cooling rack.

FUDGE-FILLED IRRESISTIBLE PEANUT BUTTER COOKIES

Steps:

• HEAT oven to 375°F Coat baking sheets with no-stick cooking spray.
• For Cookies: BEAT peanut butter, shortening, brown sugar, milk and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs. Beat just until blended.
• COMBINE flour, baking soda and salt in medium bowl. Add to creamed mixture on low speed, mixing just until blended. Drop by level tablespoonfuls 2 inches apart onto prepared baking sheets.
• BAKE 6 to 7 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove to wire rack to cool completely.
• For Filling: MICROWAVE sweetened condensed milk and chocolate chips in medium microwave-safe bowl on HIGH for 1 1/2 minutes or until melted and smooth when stirred. Stir in vanilla. Let cool 15 minutes. Spread generously on flat side of half the cookies. Top with remaining cookies, flat side down, to form sandwich cookies.

FUDGE FILLED IRRESISTIBLE PEANUT BUTTER COOKIES RECIPE

Steps:

• Heat the oven to 375F. Line baking sheets with parchment paper.
• In a mixing bowl add peanut butter, butter, brown sugar, milk and vanilla. With the paddle attachment on, stir on low to medium speed until light and fluffy.
• Add eggs, one at a time and beat until blended.
• Add the flour, baking soda and salt, Stir on low speed until just incorporated.
• Using a medium size ice-cream scoop, drop cookie dough on the prepared sheets.
• Bake in preheated oven for just about 7 minutes or until the edges are beginning to brown.
• Cool for few minutes on the baking sheets before cooling completely on wire racks.
• While the cookies are cooling, make the fudge filling.
• In a small sauce pan add the condensed milk and chocolate chips. Heat over low heat until the chocolate is melted and the mixture is smooth.
• Stir in the vanilla and let the fudge sit at room temperature for 15-20 minutes.
• With a spoon, spread some on half of the cookies on the flat side. Sandwich them with the remaining cookies.
• Store in air tight containers.

IRRESISTIBLE PEANUT BUTTER COOKIES

Steps:

• 1. Preheat oven to 375 degrees. Spray cookie sheet with cooking spray and set aside.
• 2. In large bowl, combine peanut butter, Crisco, brown sugar, milk, and vanilla. Beat at medium speed with an electric mixer until well blended. Add egg and beat just until blended. Combine flour, soda and salt, and to creamed mixture at low speed. Mix just until blended.
• 3. Drop by heaping teaspoonfuls 2 inches apart onto cookie sheet. Flatten with fork in criss-cross pattern. Sprinkle lightly with raw sugar, if desired.
• 4. Bake at 375 for 7 to 8 minutes or until set and just beginning to brown. Cool 2 minutes on cookie sheet. Remove cookies to wire rack and cool completely.

IRRESISTIBLE JIF PEANUT BUTTER COOKIES

Steps:

• 1. Preheat oven to 375°F. 2. Combine brown sugar, Jif peanut butter, Crisco shortening, milk and vanilla in large bowl. Beat ingredients together. Blend in egg. 3. Combine Pillsbury flour, baking soda and salt. Add to creamed mixture at low speed. Mix until blended. 4. Drop by rounded tablespoonfuls, 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork. 5. Bake one baking sheet at a time for 10-12 minutes or until set and just beginning to brown. Do not over-bake. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.

IRRESISTIBLE PEANUT BUTTER COOKIES

Steps:

• HEAT oven to 375°F Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
• COMBINE flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.
• BAKE one baking sheet at a time 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.

JIF® IRRESISTIBLE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375 degrees F. Place sheets of foil on countertop for cooling cookies.
• Combine brown sugar, JIF® peanut butter, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
• Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended.
• Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Flatten slightly in crisscross pattern with tines of fork.
• Bake one baking sheet at a time for 7-8 minutes or until set and just beginning to brown. Do not over-bake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

IRRESISTIBLE PEANUT BUTTER COOKIES

Steps:

• Heat oven to 375. Place sheets of foil on countertop for cooling cookies. Combine brown sugar, peanut butter, shortening, milk, and vanilla in large bowl. Beat at medium speed with electric mixer until well blended. Add egg. Beat just until blended. Combine flour, baking soda, and salt. Add to creamed mixture at low speed. Mix just until blended. Drop rounded tablespoonfuls of dough 2″ apart on ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork. Bake one baking sheet at a time at 375 for 7-8 minutes, or until set and just beginning to brown. Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

IRRESISTIBLE PEANUT BUTTER COOKIES

Steps:

• 1. Heat oven to 350 degrees.
• 2. Combine peanut butter, shortening, brown sugar, milk & vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
• 3. Combine flour & baking soda. Add to creamed mixture at low speed. Mix just until blended. Drop by tablespoonful of dough 2 inches apart onto large parchment lined baking sheet. Flatten slightly in a crisscross pattern with tines of fork.
• 4. Bake for 7 - 8 minutes or until set & just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool.