Peanut Butter Cookies - Peanut Butter Cookies - 2 recipes
Peanut Butter Cookies - 2 Recipes

Peanut Butter Cookies - Recipe #1

1 cup brown sugar, firmly packed
1 cup crunchy peanut butter
1/4 cup butter, softened
1/4 cup shortening
1 egg
1 cup flour
3/on baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup coarsely crushed frosted cornflakes
3 tablespoons sugar


Preheat oven to 375° F. Combine brown sugar, peanut butter, margarine and shortening in a large bowl. Beat until light and fluffy. Add in egg and beat well. Add flour, baking soda, baking powder and salt and mix well. Stir in cereal crumbs. It is okay if dough is sticky. Lightly flour hands and roll teaspoonfuls of dough into 1 1/3-inch balls. Roll balls in sugar. Place 2 inches apart on ungreased cookie sheet and flatten with cookie stamp. Bake for 7 to 10 minutes until golden brown. Cool 1 minute before removing from cookie sheet to cooling rack. Makes 3 dozen.

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Peanut Butter Cookies - Recipe #2

“My ideal peanut butter cookie is crunchy, very peanutty, and not too sweet. Chilling the dough improves the flavor, but if you must mix and bake the cookies immediately, use melted instead of softened butter to boost the flavor, and expect a slightly chewier cookie.”

1 1/3 cups all-purpose flour
1/2 teaspoon baking soda
8 tablespoons unsalted butter, softened
1/4 cup packed dark brown sugar
     or 1/2 cup packed light brown sugar
3/4 cup granulated sugar (if using dark brown sugar)
      or 1/2 cup granulated sugar (if using light brown sugar)
1/2 teaspoon salt
1 large egg
1 teaspoon vanilla extract
1/4 cup chunky peanut butter


Line 2 cookie sheets with parchment paper. Mix the flour and baking soda together thoroughly with a whisk. Set aside. Mix the butter, the brown and granulated sugars, and salt until smooth and creamy, not fluffy. Add the egg, vanilla, and peanut butter and mix well. Add the flour mixture and stir just until incorporated. Wrap and refrigerate the dough for at least 2 hours.

Preheat oven to 325° F. Form dough into walnut-sized balls. Place them 2 inches apart on cookie sheets. Flatten each ball to a thickness of 3/8 inch with a cookie stamp. Bake for 14 to 16 minutes, rotating cookie sheets from top to bottom halfway through,  until cookies are colored on top and golden brown underneath. Cool cookies completely before stacking or storing. May be stored in an airtight container for at least 2 weeks or freeze for several months.

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From Alice Medrich’s Cookies and Brownies by Alice Medrich, © 1999 by Alice Medrich