Know any good peanut butter cookie recipes?

I'm looking for one that uses chunky peanut butter.Know any good peanut butter cookie recipes?
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Peanut Butter Cookies


2 cups all-purpose flour


1 teaspoon baking soda


1/2 teaspoon baking powder


1/4 teaspoon salt


3/4 cup butter, room temperature


3/4 cup peanut butter


3/4 cup granulated sugar


3/4 cup light brown sugar, firmly packed


2 large eggs


1 teaspoon vanilla


3/4 cup finely chopped peanuts, optional











In a bowl, stir together flour, baking soda, baking powder, and salt.


Beat together the butter, peanut butter, and sugars until light and fluffy. Beat in eggs and vanilla. Gradually beat in the flour mixture. Stir in chopped peanuts, if using.





Wrap dough in plastic wrap and refrigerate until chilled, or about 2 to 4 hours.





Take tablespoonfuls of dough and roll into balls with hands. Place about 3 inches apart on greased baking sheets. Using a fork dipped in flour, lightly press cookies, flattening and forming a criss-cross pattern on each cookie with the tines.





Bake at 375掳 until golden brown, or about 10 to 12 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.





Makes about 4 dozen peanut butter cookies.Know any good peanut butter cookie recipes?
Chunky or smooth is just a personal preference, that choice is yours!


Chicago Public School Peanut Butter Cookies


MAKES 9 DOZEN COOKIES


1-1/4 pounds (5 sticks) butter, softened


2-1/2 cups sugar


1-3/4 cups brown sugar, packed


1 pound peanut butter


3 eggs


51/2 cups flour


1/2 teaspoon baking soda


3/4 teaspoon salt


Preheat oven to 375.


In a large bowl of an electric mixer, beat butter until light and fluffy, about 3 minutes. Add both sugars and mix until no granules remain, about 5 minutes. Add peanut butter and mix until combined. Add eggs; continue to beat on high speed for 1 minute.


In a large bowl, combine flour, baking soda and salt. Slowly add flour mixture to butter mixture; stir until well-blended.


Drop dough by heaping tablespoonfuls onto greased baking sheets. Flatten dough with palm of hand to form 3-inch circles that are 1/4-inch thick.


Bake cookies for 10 to 12 minutes or until lightly browned on the bottom.


Nutrition facts per cookie: 105 calories, 7 g fat, 3 g saturated fat, 17 mg cholesterol, 10 g carbohydrates, 2 g protein, 25 mg sodium, 0 g fiber
go to www.foodnetwork.com
Irresistible Peanut Butter Cookies





1 1/4 cups packed brown sugar


3/4 Cup Jiffy crunchy Peanut Butter


1/2 Cup Butter flavor shortening


3 TBLS Milk


1 TBLS vanilla


1 Egg


1 3/4 Cups Flour


3/4 TSP Baking soda


3/4 TSP salt


Heat oven to 375. Combine brown sugar,peanut butter,shortening,milk and vanilla. Beat at med. speed until blended. Add egg. Beat until blended.


Combine flour,baking soda,and salt. Add to cream mixture. Mix until blended.


Drop by rounded TBLS. of dough onto ungreased baking sheets. Flatten slightly in crisscross pattern with fork.


Bake one sheet at a time for 7-8 min. until slightly brown.





I like to take my little ball of dough and roll it in sugar before placing it on the cookie sheet and putting my crisscross on it.


These are real good.
1 cup white sugar


1 cup dark brown sugar


1 cup Buttered-flavored Crisco


2 eggs, beaten


1 cup crunchy Jif peanut butter (or creamy can be used)


1 teaspoon vanilla


2 cups of unbleached white flour


1 teaspoon baking soda


Preheat over to 350 degrees F. Sift flour and soda together and set aside. Blend sugars and shortening together in mixer. Add peanut butter. Mix well. Blend in eggs and vanilla. Add flour and soda. Mix well. Form into small balls and put on greased cookie sheet. Press each ball with a fork to make indentations in the dough. Bake approximately 10 minutes.
Marth Stewart might have a recipe


in her Food section
1 cup peanut butter (chunky or smooth)


1 cup sugar


1 large egg


1 tsp. baking soda





combine all in bowl, roll into 1'; balls, place on ungreased cookie sheet and flatten with the tines of a fork. Bake 10 minutes at 350. Allow to cool 5 minutes on cookie sheet before removing to cooling rack