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Peanut Butter Cookies

16 years ago

Clive has decided he thinks he wants to start baking.....spare me lord! I need to get him back to work!

Anyhow he is on about making Peanut Butter Cookies. He made some this afternoon but they taste off. I swore I had a great recipe from Sol but I can't find it in my files. I'm sure it was hers, a peanut butter cookie made with brown sugar.

This ring a bell with anyone?

.

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Comments (9)

User
Original Author
16 years ago
I just realized that it was sol's fabulous Chocolate Chip Cookie recipe I was thinking about.

So does anyone have a great PB cookie recipe? Needs to be soft and chewy not crispy.

Thanks
rob333 (zone 7b)
16 years ago
I just went on a hunt for the perfect peanut butter cookie. This is the best I've found so far. Pretty good. The site even shows photos for him. Best wishes for to the new cook, Clive!

Here is a link that might be useful: Peanut butter cookie-cooking for engineers
Related Discussions
peanut butter cookies
Q
Comments (6)
I'll chime in for gluten-free recipes too...so we'll be on the "off" topic (lol). There is a 3-Ingredient Peanut Butter Cookie Recipe, 4-Ingredient Peanut Butter Cookie Recipe, Flourless Peanut Butter Cookie Recipe, and all it's variations, including adding chocolate chips to the recipe. 1 c. peanut butter 1 c. sugar 1 egg (1 t. vanilla) optional (1 t. baking soda) optional Blend ingredients and drop by teaspoonfuls on a baking sheet. Bake in a 350-degree oven for 8-minutes. Grainlady note: I've altered this recipe and it makes a more traditional peanut butter cookie than the above recipe produces: 1 c. peanut butter 1/3 c. palm sugar (I use Navitas Naturals Organic Palm Sugar and order it through iHerb.com) 1 egg 1 T. agave nectar (or palm sugar syrup - aka coconut nectar*) 4 T. almond flour 2 T. hi-maize flour (Honeyville Grain or King Arthur) 1 t. soda *Homemade coconut nectar/palm sugar syrup - 3/4 c. palm sugar + 1/4 c. water. Heat a few minutes until dissolved. Much richer flavor than agave nectar. Press the dough balls down with a fork and bake in a 350-degree oven. By using palm sugar and/or agave nectar, they are also low-glycemic and appropriate for most diabetics. I use gluten\-free almond flour a lot and purchase it by the 5\-pound bag from Honeyville Grain (www.honeyvillegrain.com) and coconut flour (on line from \- Wilderness Family, Bob's Red Mill, Tropical Traditions, Coconut Secret, etc.) for baking. For great gluten\-free recipes, I'd suggest "The Gluten\-Free Almond Flour Cookbook" by Elana Amsterdam (www.elanaspantry.com \- where you will find more recipes). We're enjoying the Pecan Shortbread Cookie recipe out of the book this weekend :\-). "Cooking with Coconut Flour" A Delicious Low\-Carb, Gluten\-Free Alternative to Wheat \- by Bruce Fife, N.D. You can find a lot of recipes using coconut flour on\-line. I'd also suggest milling your own grains for other gluten\-free flours. Even a good coffee/spice mill will mill rice flour, and other small grains. When milling rice for baking, use short\- or medium\-grain rice. They have the best baking quality. Long\-grain rice flour is fine as a thickener or dredging meat, but short\- and medium\-grain rice work for thickening and dredging, but are the better choice for baking. Having your own mill would save a lot of money on gluten\-free flours. Plus, fresh\-is\-best when it comes to flour. I develop recipes (including gluten\-free) for a sorghum mill. My mother was gluten\-intolerant, and that got me started developing recipes for her 35\-years ago, when there was little in the way of information or recipes. \-Grainlady
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I made Cynic's Peanut Butter Cookies last night...
Q
Comments (8)
Guess I have it in the computer after all. But I don't have the notes I put on some of the postings so it'll be from memory. First, my mother's recipe right off her recipe card: Peanut Butter Cookies 1 C Brown Sugar 1 C White Sugar 1 C Peanut Butter 1 C Shortening 2 Eggs 3 C Flour (all purpose) 2 tsp (Baking)Soda Mix like cake. Roll in small balls and press down with fork dipped in flour. Bake in 350Â° oven until done. Sometimes, and I think weather had something to do with it, the 3 cups of flour could be a bit much. I'd suggest you start with 2 1/4 - 2 1/2 cups and add more. You should be able to roll it into a log. The dough should be rather firm, but not all dried out, if you know what I mean. But it's pretty forgiving. And yes, it's a large batch of cookies! But they go fast as Liz discovered! I often added vanilla since I like vanilla and occasionally for a change I would put in some almond extract by itself or with vanilla. But they're great without it too. My sister likes to mix butter with shortening 50/50 but I like using "butter flavored" shortening. (Yeah, go aheah and say it, but I like it, especially in these cookies!) I played around with it and came up with a soft version that my old GF was crazy about - Essentially the same recipe using a whipped margarine to soften them up, and it's a smaller batch. Soft Peanut Butter Cookies 1/3 C + brown sugar (meaning a little more than 1/3 Cup. Rounded off maybe?) 1/3 C + sugar 1/3 C peanut butter 1 t (Baking) Soda 1/3 C SheddÂs Spread Soft 1 egg 1 C + flour (all purpose) 1 t vanilla Mix together and spoon onto ungreased pans. Bake 350Â° 10 minutes or until done. Let the cookies sit before removing from the pan. Invert to cool cookies to keep excess moisture from the bottom of cookies. I tried different margarines and Shedd's Spread Soft was the most consistent, but I imagine any soft margarine could work and possibly even the whipped butter would work (and maybe a better flavor) but I haven't tried it so you're on your own to experiment. Let me know how they turn out.
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@Patti43 Question about Your Peanut Butter Cookies
Q
Comments (12)
That's essentially the recipe my mother used all the time. They're great. She always used shortening. Nice and crumbly. My sister mixes butter and shortening. I usually use the butter flavored shortening. Also she never added the salt. Peanut butter generally has enough salt and if you use salted butter, that too has salt in it but use if you like. A suggestion to speed things up, just grab a bunch of the dough and roll it in your hands into a log shape about 1"-1 1/2" or however big you want them, then break off the pieces and set in the pan. Take the fork and go at them. My mother's recipe said to dip the fork in flour but I usually touch the fork to the dough then dip it in sugar. As you're breaking off pieces, usually 2-3 in the pan and one in the mouth. Love that peanut butter cookie dough!
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RECIPE: No Bake Peanut Butter Cookies
Q
Comments (1)
This is a kid friendly recipe. To me it is a little too sweet.
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User
Original Author
16 years ago
OMG! I can't believe that site. Clive is a techie beyond techie. He will love this site! Perfect for his new found hobby....as I said...spare me lord!

Thanks rob
lindac
16 years ago
Here ya go...surely you know the method...cream p nut butter and butter (I don't use shortening)...add the egg and vanilla stir together dry ingredients and add....drop on ungreased sheet...make cross hatches with fork and bake 375 f0r about 10 minutes.
1 1/4 cups flour, sift or stir before measuring
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup shortening
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1/2 teaspoon vanilla
1 egg
rob333 (zone 7b)
16 years ago
Seemed like he was. Glad I could help!
lindac
16 years ago
What a giggle...Rob's recipe is exactly the same as mine....but with "scientific reasoning added"! LOL!
jojoco
16 years ago
I use the classic one from JoC. Sorry, don't have it here. Instead of using a fork for the crossmarks, I use the bottom of a water glass, dipped in sugar. Looks like a daisy.
Jo
stacy3
16 years ago
hEY sHARON here is Sol's PB cookie recipe -just to throw another wrench into this...:-)

Peanut Butter Cookies
1 stick (4 ounces) unsalted butter
1 cup packed brown sugar
1 heaping cup (smooth or crunchy) peanut butter
1 large egg
1 tablespoon vanilla paste *
1Â½ cups AP flour
Â¼ teaspoon salt
1 teaspoon baking soda
Granulated sugar
Combine flour, salt and baking soda. Set aside.
Cream butter and brown sugar. Beat in egg and vanilla paste. Add peanut butter and beat to combine. Add dry ingredients to butter mixture and beat again just until combined. Chill dough several hours.
Preheat oven to 350ÂºF. I use a #24 ice cream scoop to get cookies that are uniform in size. If you don't have an ice cream scoop this size, just form the dough into 1Â½" balls.
Roll dough in the palm of your hand and flatten slightly. Roll in granulated sugar. Then make the traditional crosshatch design, or a decorative indentation of your choice, or nothing at all. Btw, for the daisy pattern on my cookies, I used a plastic [not metal] whisk, and pressed down on the cookie.
Bake for 10-12 minutes. Remove from oven and allow to cool at least 10 minutes.
*I use vanilla paste in cookies, but the liquid vanilla is fine.
Sol
stacy3
16 years ago
oh and Jayne shared this one - it is good too!

DOUBLE PEANUT BUTTER COOKIES Â Jayne(kent)
from the c.1966 Better Homes and Gardens Cookies and Candies
1 1/2 c. AP flour
1/2 c. sugar
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. shortening
1/2 c. creamy peanut butter
1/4 c. light corn syrup
1 Tbls. milk
additional peanut butter
Sift together dry ingredients. Cut in shortening and peanut butter till mixture resembles coarse meal. Blend in syrup and milk. Shape into 2-in. roll; chill. Slice 1/8 to 1/4 inch thick. Place half the slices on ungreased cookie sheet; spread each with 1/2 tsp. of peanut butter. Cover with remaining slices, seal edges with fork. Bake at 350 for about 12 minutes. Cool slightly; remove from

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