How to make the best peanut butter cookies?

Peanut Butter Cookies

3/4 cup sugar
3/4 cup light brown sugar
6 ounces (1 1/2 sticks) unsalted butter, softened
3/4 cup peanut butter
2 eggs
1 3/4 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup chocolate chips

Preheat the oven to 350 degrees F.
In a mixer with a paddle attachment, combine the sugars, butter and peanut butter. Beat until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating after each addition. Sift together the flour, the baking soda and the salt and add to the dough. Dough should be stiff enough to shape with your hands. Make 1-inch balls and place on a lightly greased cookie sheet. Gently press thumb into the balls to flatten the cookies slightly and make an indentation in the center of the cookie. Press 3 or 4 chocolate chips into the indentation.

Bake for 15 to 20 minutes, or until lightly golden brown. Remove cookies from the oven and transfer to wire racks to cool.

Simple and easy, and they are pretty good too! I got this from Paula Dean on Food Network. My in-laws have diebetes in the family, so this is great for those watching the sugar intake, too! They do crumble a bit (you could probably cut back the splenda if you like) but my husband loves them, and he really likes peanut butter cookies.

1 1/3 c Splenda
1 c Peanut Butter
1 egg
1 tsp vanilla

Mix all ingredients together. Place by teaspoon on baking sheet and using a fork dipped in splenda, make the cross marks on top. Bake at 350 degrees for 12 minutes.

i don’t know about the best, but certainly very good

take 1 cup of sugar
1 cup of chunky p.butter
add an egg and form 1″ balls. stick them in the oven at 350 for about 10 minutes. they will spread. when they come out, press a chocolate kiss into the center and let cool.

very yummy

THE WORLD’S BEST PEANUT BUTTER COOKIES

This is a recipe I’ve been making since the age of thirteen. They tend to go fast regardless of how big I make the cookies. Eating the batter before putting it in the oven is optional.

INGREDIENTS:

1 cup Peanut Butter (it helps)
Peanut Butter Chips (optional, but fun)
1 cup Shortening
2 cups non-self rising Flour
2 Eggs
1 tsp. Vanilla
1 cup Sugar
1 cup Brown Sugar
1 tsp. Baking Soda
1 arm’s worth Elbow Grease

Preheat oven to 350 degrees.

Cream shortening in with sugars, eggs, and vanilla. For the best-tasting and smoothest batter, even if you absolutely feel the need to use an electric beater later, start by hand-whipping the mix. Don’t ask me why this works. It just does. I don’t know why my car runs better after I wash it either, but maybe it’s that whole loving attention thing.

Of course it also takes a long time to cream shortening by hand, so I have no problem with anyone who wants to use an electric beater afterwards. I’m just letting you know.

Anyway, once you’re done with that whipping and beating, you should have a brownish-beige cream that is perfectly smooth, with the possible exception of spare grains of sugar here and there. Now is the time to add the peanut butter. (See above comments about hand-whipping.) You can also add peanut butter chips here, too, if you so desire, or whatever other little extras you may have a strange craving for. And there’s nothing wrong with adding more than one cup of peanut butter if you really like peanut butter; I encourage it, in fact.

See above comment on consistency; your brownish-beige should now be a lot more brownish than beige. Sift two cups of flour and a teaspoon of baking soda into the mix–or less if you really, really want rich cookies. Mix, mix, mix.

These cookes have phenomenal powers of expansion. I like taking a big glob of batter in my hand and slapping those babies on the (unbuttered and un-Pammed) cookie sheet myself, which makes a portable dessert you can munch on all day long. But if you’re feeling a little more modest, you can dish out the dough with a teaspoon or tablespoon. If you’re feeling like Martha Stewart, you can make cute little “crosses” in the cookies with the prongs of a fork. I never noticed any difference in taste with that, myself, but it could do interesting things to the peanut butter chips.

Keep an eye on the cookies while they’re baking: the baking time depends very much on taste and you’re oven’s particular idiosyncrasies. 11-15 minutes is recommended, unless you like your peanut butter cookies gooey or burned. But these are peanut butter cookies, not hardtack, so treat them right. And if they take up more than one cookie sheet and you have to leave some batter in bowl, be sure to cover and refrigerate it–the dough dries up fast.

These World’s Best Peanut Butter Cookies go with any dish!