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Old 12-04-2015, 04:07 PM
 
Location: Texas
1,335 posts, read 1,484,095 times
Reputation: 1965

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I've looked on the Internet. ..

Here's what I'm looking for. .
Soft, chewy, crunchie on the outside.
Preferably refrigerated prior to baking.
Plus fork indentations.

From your personal experience what are the absolute, best ever, old fashioned Peanut butter cookie recipe?

What say the cookie bakers amongst CD'ers?
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Old 12-04-2015, 08:12 PM
 
Location: North Idaho
26,042 posts, read 34,422,754 times
Reputation: 54368
I use the Tollhouse recipe, leave out the chocolate chips and add a cup of good quality peanut butter at the point where I'm whipping the butter and sugar together..
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Old 12-05-2015, 11:48 PM
 
Location: San Antonio
153 posts, read 170,165 times
Reputation: 212
Of the 3 things you're looking for, the recipe I use doesn't need refrigeration (I made slight changes to another blogger's recipe).









INGREDIENTS:

1 (16 oz) jar honey roasted peanuts – I used Planters brand
1/2 cup (1 stick) butter, softened
1 cup sugar
1 cup brown sugar, packed
2 eggs
1 tablespoon vanilla – I like Nielsen Massey
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup sugar + a dash of cinnamon for rolling

PREPARATION:

Soften butter by letting it stand for 30-45 minutes at room temperature OR cut into chunks and allow to stand for 15 minutes at room temperature

DIRECTIONS:

Preheat oven to 350 degrees F. Add the peanuts to the workbowl of a food processor and process for 4 minutes until smooth. Add salt to taste if desired (I didn’t add any).
Beat butter, sugars, and 1 1/4 cups of homemade peanut butter on medium-high speed for 3 minutes. Add eggs and vanilla and mix on medium speed for 2 minutes. Whisk together flour, baking soda, baking powder, and salt then add to wet ingredients and mix on low speed until just combined.
Using a medium cookie scoop, scoop dough into balls, and roll in cinnamon sugar. Use a fork to press flat, making a crisscross pattern. Bake at 350 for 10 minutes until edges just start to turn golden (mine baked between 6-9 minutes).

Makes 4 dozen cookies.



Then increase the yum factor (cookies must be room temp)...


INGREDIENTS:

Semi-sweet chocolate chip morsels
Crisco
Dry roasted peanuts, chopped

PREPARATION:

Chop peanuts

DIRECTIONS:

I don’t recall exactly how much morsels I used. If I had to guess, maybe a cup? It’s basically for every 1/2 cup morsels, add 1/2 teaspoon Crisco, then melt (I used my double boiler). Dip cookies, then top with chopped peanuts. Yum!
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Old 12-06-2015, 08:01 AM
 
Location: Texas
1,335 posts, read 1,484,095 times
Reputation: 1965
Those sound wonderful!
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