Chewy Peanut Butter Cookies?

me

January 20, 20070 found this helpful

the trick it to slightly under bake them, no more then 8 - 10 minutes. I use the recipe from the betty crocker cookbook, and i add chocolate and PB chips. yummy. oh and make sure your not using too much flour, they need to be slightly gooey, hard dough make hard cookies. hope this helps

Nancy

January 22, 20070 found this helpful

oops, i accidently sent you designer the feedback, so sorry,

SOFT AND CHEWY PEANUT BUTTER, DESIGNERSHEETS HAS IT DOWN PAT, SECRET DONT OVER BAKE, JUST CHECK THEM AND WHEN THEY GET PUFFY LOOKING TAKE THEM OUT IN A COUPLE MINUTES. LET REST ON PAN ABOUT A MINUTE THEN REMOVE AND PUT ON COOLING RACK. (COOLING RACKS ARE A MUST IN BAKING) !

YOU CAN ADD YOUR FAVORITE INGRED. SUCH AS NUTS, M&M'S, COCONIT, CHOC. , ETC AFTER YOU MIX YOUR COOKBOOK DIRECTIONS.

I ALSO USE BETTY CROCKER COOKBOOK FROM THE 1950'S - OLD RECIPES NEVER DIE. ! MMMMMMMMM GOOD

Carolyn C. Cooke
Bronze Feedback Medal for All Time! 156 Feedbacks

January 22, 20070 found this helpful

If you have any left after they are cool (!), put them in a container with a tight lid. Reusing a Christmas tin is ideal. Be sure to put waxed paper or plastic wrap between layers. This should keep them chewy as opposed to crisp. Leaving them where air can get to them will ensure they are crisp. Sometimes, a tight lid will soften hard cookies.

ellen

January 22, 20070 found this helpful

Would some one give me the Betty Crocker recipe. Thank you, Ellen

The best recipe I have found is on the jar of Peter Pan Peanut butter. This recipe is easy and the cookies taste great!

To any recipe you can add a bit extra butter or shortening and don't overbake and cookies should be chewy.

Cheryl

January 23, 20070 found this helpful

Try this one....it is a soft peanut butter cookie, easy and yummy!

1 cup crunchy peanut butter
1/3 cup water
2 eggs
1 (18.25 ounce) package yellow cake mix

The best peanut butter cookie recipe I have used is from a mix. It's the Betty Crocker mix in a packet. It only takes 1 egg. oil and water. I usually make mine with the Hershey's Kiss~but they still always turn out soft and chewy. And they're soooo easy!

Heather Krucker

January 23, 20070 found this helpful

I just used the recipe that was submitted using the cake mix. DELICIOUS !!! No need for twenty min. 8 was just fine in my oven.

Peanut Butter Cookies

1 &frac; cups flour
1 tsp. soda
&frac; tsp. salt
1/3 cup old-fashioned oats

1 cup chunky peanut butter
&frac; cup butter

5 oz. chocolate chips OPTIONAL

Mix flour, soda, salt, and oats in medium bowl.

Using electric mixer, beat peanut butter, brown sugar, butter, honey, egg and vanilla in large bowl until well blended. Stir dry ingredients into peanut butter mixture in 2 additions. Stir in chocolate chips. Cover and refrigerate until dough is firm and no longer stickyabout 30 minutes.

Preheat oven to 350. With hands, roll into balls and place on parchment paper about 2 apart. Bake cookies until puffed, beginning to brown on top, and still very soft to touchabout 10-12 minutes. Cool on baking sheets 5 minutes. Using metal spatula, transfer cookies to rack and cool completely. (Can be made 2 days ahead. Store in airtight container at room temperature.) These freeze well, too.

Yield: 30

Judy

October 2, 20070 found this helpful

Try this recipe--the cookies are WONDERFUL!

Peanut Butter Cookies

1 &frac; cups flour
1 tsp. soda
&frac; tsp. salt
1/3 cup old-fashioned oats

1 cup chunky peanut butter
&frac; cup butter
&frac; cup egg substitute
1 tsp. vanilla
1/4 cup honey
1 cup brown sugar, packed

5 oz. chocolate chips OPTIONAL

Mix flour, soda, salt, and oats in medium bowl.

Using electric mixer, beat peanut butter, brown sugar, butter, honey, egg and vanilla in large bowl until well blended. Stir dry ingredients into peanut butter mixture in 2 additions. Stir in chocolate chips. Cover and refrigerate until dough is firm and no longer stickyabout 30 minutes.

Preheat oven to 350. With hands, roll into balls and place on parchment paper about 2 apart. Bake cookies until puffed, beginning to brown on top, and still very soft to touchabout 10-12 minutes. Cool on baking sheets 5 minutes. Using metal spatula, transfer cookies to rack and cool completely. (Can be made 2 days ahead. Store in airtight container at room temperature.) These freeze well, too.

Yield: 30

Hi, I simply use a regular peanut butter cookie recipe, but instead of flattening them with a fork dipped in water, I drop them by teaspoonsful onto baking sheet and bake as normal.