Best 4 Peanut Butter Cookies With Turbinado Sugar Recipes

CLASSIC PEANUT BUTTER COOKIES

Steps:

• Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
• In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
• Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

PEANUT BUTTER COOKIES WITH TURBINADO SUGAR

Steps:

• Position racks in center of oven to 350°F.
• Using electric stand mixer, beat butter and 1 cup tubinado sugar with paddle attachment until well blended. Add peanut butter and mix well. Beat in egg and vanilla. Mix in baking soda and salt. Thoroughly mix in flour.
• Using hands, form dough into 1 1/4 inch balls. Dip half of each dough ball into additional turbinado sugar. Place dough balls sugar side up on ungreased cookie sheet, spacing about 3-inches apart. using flat-bottomed glass, and applying even pressure, flatten eadh ball to 1/4 inch thickness.
• Bake until golden brown, about 16 minutes. Cool 2 minutes. using spatula, transfer cookies to wire rack to cool. Store cookies in an airtight container.
• DO-AHEAD TIP: Cookies can be made 1 day ahead. Store airtight at room temperature.

PEANUT BUTTER-PAPRIKA COOKIES

Steps:

• Mix the dough: In a medium bowl, gently whisk together the all-purpose and whole wheat flours, baking powder, baking soda, kosher salt and 1/2 teaspoon of the smoked paprika. Set aside.
• Place the butter, peanut butter and both sugars in the bowl of a stand mixer fitted with the paddle attachment and cream on medium speed until homogeneous and paste-like, about 4 minutes. You will see the mixture change from grainy and wet to fluffy and voluminous.
• Add the eggs and vanilla and mix until fully combined, about 2 minutes. Scrape the bowl and paddle thoroughly using a silicone spatula, to fully incorporate all ingredients.
• Add the flour mixture slowly and mix on low speed until the flour is completely incorporated. If you notice any flour at the bottom of the bowl, use your spatula to finish the mixing process.
• Scrape the cookie dough from the bowl onto a big sheet of plastic wrap. Wrap the dough tightly and transfer to your refrigerator, where it should rest for at least 24 hours and up to 3 days. (Alternatively, you may freeze the dough for up to 3 months, then let it thaw on the kitchen counter overnight before proceeding with the recipe.)
• Take the dough out of the refrigerator 2 to 3 hours before you plan to bake the cookies. Once it's quite soft, heat your oven to 350 degrees. Line two baking sheets with parchment paper. Use a 1/4 cup measure to portion the dough into 2-inch balls. Place on the baking sheets. Slightly flatten each cookie to a 1/2-inch thickness with your palm, then use a fork to do that classic hashtag design on top.
• In a small bowl, combine the remaining 2 1/2 teaspoons paprika, sea salt, 1 tablespoon granulated sugar and 1 tablespoon turbinado sugar. Top each cookie with about 1/2 teaspoon of the paprika mixture.
• Transfer the baking sheets to the oven and bake for 16 to 18 minutes, rotating halfway through until the edges are beginning to turn golden brown and the tops don't look wet at all.
• Remove the baking sheets from the oven and allow to cool slightly, about 10 minutes, before transferring the cookies to wire racks to cool. Store in an airtight container for up to 5 days.

PEANUT BUTTER SUGAR COOKIES

Steps:

• Mix together powdered sugar, egg, margarine, peanut butter, vanilla, and salt until smooth.
• Slowly add flour and baking soda while mixing.
• Dough will be thick but only slightly sticky. Put in refrigerator to chill for 90 minutes.
• Preheat oven to 375°F.
• Roll out dough onto lightly floured surface to 1/4 inch thick. Cut out cookies in desired shapes (about 2-21/2 inch cookies).
• Place cookies on lightly greased baking sheet and sprinkle some granulated sugars on top.
• Cook for 7-8 minutes until edges are only lightly browned. Cookie will remain light in color.
• Cool on rack for 5-10 minutes. Store in airtight container up to 2 weeks.