Peanut Butter Cookies

[donleyk]

Anyone have any suggestions what to do using natural PB for a batch? I'm thinking the consistency is different enough to cause me problems. TIA.

[Jessica]

The last time I made PB cookies, I used natural PB. I discovered two things.

1. The cookies needed salt. I usually don't think about salt in baked goods, but they struck me as needing salt and a baker friend agreed with me.

2. They were drier and crumblier than usual. Not sure what would solve this--a little butter, maybe?

[SusanT]

I use Smuckers brand Natural peanut butter in any recipe calling for peanut butter. I think the flavor is improved with natural PB and haven't noticed any differences in texture.

[Jessica]

I would agree that the flavor is far superior. I have stopped buying non-natural PB altogether.

[donleyk]

Hmm... Smuckers is what I have. I should be able to judge some from the dough, I'd think. I am just dying for a PB cookie.

Thanks for your posts!

[SusanT]

They should turn out great. I made some PB cookies from a Gourmet recipe that warned against natural but someone posted that they made it with natural and it turned out great. So did mine. I didn't add any additional salt - I think Smuckers has enough salt.

[Leonard]

My absolute favorite thing is Peanut Butter!! Can you please post the recipe for the cookies! I plan on making the Peanut Butter Mousse Cake soon!!!

[clarksmom]

Leonard - I'm right there with ya.

Now I am totally craving PB Cookies! Where's the recipe guys?:)

[Leonard]

I went grocery shopping yesterday and decided to try Smucker's Natural Creamy Peanut Butter. I got out my huge spoon and stirred and stirred. I smiled as I plunged my spoon into the jar. Yuck! I hated it. I'm sad to say I guess I've gotten used to the taste of the added salt and preservatives. I just don't like it! Is it something that you have to acquire a taste for?? I sure hope so! Anyway, I have this full jar and really don't want to toss it. Anyone have a recipe???? I read the post about maybe adding some salt. Anyone out there???? Thanks, Patti

[donleyk]

Patti,

I didn't have any trouble with the taste. Matter of fact, I had half a sandwich yesterday and thought it was great. I am so sorry you don't like it.

I went to SOAR and got this recipe for cookies. I haven't tried it yet.

Serving Size : 48 Preparation Time :0:00
Categories : Cookies Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup margarine
1 cup sugar
1 cup dark brown sugar
2 eggs -- beaten
1 teaspoon vanilla extract
1 cup peanut butter
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
granulated sugar

Preheat oven to 350-degrees F.

In a large mixing bowl, cream together margarine and sugars. Add beaten eggs and vanilla extract. Mix thorougly. Beat in peanut butter. Mix flour with the baking soda nad salt. Stir flour mixture into batter and mix well.

Form dough into 1-inch balls and roll in granulated sugar. Place on lightly greased cookie sheet and flatten using a floured fork, making a criss-cross pattern.

Bake for about 12 minutes or until cookies have browned around the edges.

Cool 2 to 3 minutes on cookie sheet, then transfer to wire rack.

I hope this works for you!

[SusanT]

Leonard, when we first switched, I didn't like it just on the spoon but it tasted great on sandwiches. Unfortuntely, now it tastes great just from the spoon! Give it a try on sandwiches and it will grow on you.

P.S. I use the natural style with salt.

[Linda in MO]

Here are my two favorite cookies that have peanut butter in them; however, I have never made them with natural peanut butter. :) Also, CL's Peanut Butter Chocolate Chip Brownies are great.

* Exported from MasterCook *

Chocolate Peanut Butter Cup Cookies

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cookies/Brownies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter -- softened
3/4 cup white sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
3/4 cup smooth peanut butter
2 large eggs
1/3 cup baking cocoa
2 1/3 cups all-purpose flour
1 teaspoon baking soda
1 cup semisweet or milk chocolate chips
1 cup peanut butter chips
10 individual full size Reese's peanut butter cups, cut into 8 pieces each (5 candy bars) OR 1 to 1/2 cups Reese's Bites

Preheat oven to 350 degrees F.

Cream butter and sugars together.

Add vanilla, peanut butter and eggs; mix well.

Add cocoa; mix well.

Stir in flour and baking soda; mix well.

Fold in chips and peanut butter cups.

Bake on ungreased cookie sheet for 8 - 10 minutes.

Let cool for 1 or 2 minutes on sheet before removing or they will fall apart.

Yield: 5-6 dozen

**********************************************

* Exported from MasterCook *

Peanut Butter Kiss Cookies

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cookies/Brownies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups creamy peanut butter (1 lb. 2 oz. jar)
1 1/4 cups sugar
2 large eggs
36 Hershey kisses (from a 9 oz. bag), approx.

Preheat oven to 350 degrees.

Stir peanut buter, sugar and eggs in a bowl until blended (it will be sticky).

With floured hands (I use a greased cookie scoop), roll slightly heaping tablespoonfuls into 1 1/4 inch balls (they can be bigger). Place 1 1/2 inches apart on ungreased cookie sheets.

Bake 12 to 15 minutes until cookies look dry and tops are crackled (don't over-cook).

Meanwhile, unwrap Hershey's kisses.

Remove from oven and immediately press a Kiss in center of each. Cool on cookie sheet 1 to 2 minutes, then remove to wire racks to cool.

Makes approx. 3 dozen


NOTES : There is NO flour in this recipe.

[jazzyjas]

For those of you who like soft chewey cookies (read under-cooked) more than hard crumbly ones I highly recommend replacing the granulated white sugar with powdered sugar -- the resulting cookies are wonderful in texture. I'd share my recipe but it is so far from light....

jasmine

[funnybone]

Although not low fat, these are chewey and taste great.

* Exported from MasterCook *

PEANUT-BUTTER COOKIES

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/4 cup butter (no substitutes) -- softened
1/4 cup vegetable shortening
1/2 cup peanut butter
1 large egg
1/2 cup chocolate-coated peanut-butter candies or
miniature chocolate chips

1. Heat oven to 375 degrees. Combine flour, baking powder, baking soda and salt in medium bowl. Set aside.

2. Beat sugars, butter and shortening in large mixer bowl at medium speed until light and fluffy. Beat in peanut butter and egg; beat 1 minute. Reduce speed to low; beat in flour mixture just until combined. Stir in candies.

3. Drop dough by heaping teaspoonfuls 1 inch apart on ungreased cookie sheets. Bake 13 to 16 minutes, until golden. (Cookies will be slightly soft but will firm up as they cool.) Cool cookies on pans 2 minutes; transfer to wire racks and cool completely. Makes about 3 dozen.

[Mamasue]

I believe I posted these before but here it is again. These the best, perfect Peanut Butter cookies from Cook'sIllustrated. I left out the nutritional data because you just don't want to know! :D

* Exported from MasterCook *

Super-Nutty Peanut Butter Cookies

Recipe By :Victoria Abbott Ricardi, writer for Cook's Illustrated
Serving Size : 0 Preparation Time :0:00
Categories : Cookies/Bars

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 pound butter
1 cup dark brown sugar -- packed
1 cup granulated sugar
1 cup peanut butter, extra chunky -- preferably Jif
2 large eggs
2 teaspoons vanilla extract
1 cup peanuts, roasted salted -- *see Note

* Note: grind peanuts in food processor to resemble bread crumbs, about 14 pulses (about 1 cup, packed)

Adjust oven rack to low center position; heat oven to 350 degrees. Sift flour, baking soda, baking powder, and salt in medium bowl.

In a bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes with electric mixer, stopping to scrape down bowl as necessary. Beat in peanut butter until fully incorporated, then eggs, one at a time, then vanilla. Gently stir dry ingredients into peanut butter mixture. Add ground peanuts; stir gently until just incorporated.

Working with 2 tablespoons dough at a time, roll into large balls, placing them 2 inches apart on a parchment-covered cookie sheet. Press each dough ball with back of dinner fork dipped in cold water to make criss-cross design. Bake until cookies are puffed and slightly brown along edges, but not top, 10 to 12 minutes (they will not look fully baked). Cook cookies on cookie sheet until set, about 4 minutes, then transfer to wire rack to cool completely. Cookies will keep, refrigerated in an airtight container, up to 7 days.

Comments: Bringing the butter, peanut butter, and eggs to room temperature makes it easier to blend the ingredients. Be sure to grind the peanuts, since while, and even chopped peanuts tend to slip out of the dough. If using unsalted butter, increase salt to 1 teaspoon. Keep finished cookies refrigerated in airtight container. To restore just-baked chewiness, wrap a cookie in a sheet of paper towel and microwave for approximately 25 seconds. Cook before serving.

Why Jif brand over other brands?.....Dough quite thick with a slightly grainy texture. Cookies browned the best and had a rich, toasted peanut flavor. Only peanut butter without cottonseed oil. Perhaps molasses contributed to browning and richness.

Source:
"March/April 1998"
Yield:
"3 dozen"

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[SusanT]

Hey Jasmine - share your recipe! I love chewey PB cookies!

[jazzyjas]

I will gladly type it up for you after work (or tomorrow morning if my co-workers insist that I join them for happy hour). It is yummy.

jasmine

[greysangel]

Two weeks ago I had a birthday party for a devoted peanut butter lover who happens to be male and doesn't really do the kitchen ;)

I made the devilish peanut butter mousse cake that really was sinful and made him these peanut butter cookies to take home.

They are INCREDIBLE!!! I followed the recipe to a tee and they make huge delicious goodness :)

Two weeks later he is still emailing me raving about them. He has stuck them in the freezer and takes out one a day so that he can "make them last as long as possible"!!

Thanks Mamasue!!!

JeAnne

[jazzyjas]

Peanut Butter cookies

1/2 cup butter
1/2 cup peanut butter ( I use Jif honey roasted)
1 egg
1 cup confectioners sugar
1/4 cup light brown sugar
1 1/2 cup flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla
milk chocolate chunks (optional)

Cream butter and PB together
Add sugars and mix well
Mix in egg and vanilla
Add flour, soda, and salt gradually, beat until blended
Add chocolate if using
shape into 1" balls
Place balls of dough on ungreased cookie sheet and flatten slightly.
Bake at 350 for 8 minutes
Allow to sit a few minutes on the cookie sheet before placing on a wire rack to cool.

Enjoy!

Jas