Best 6 Ruths Peanut Butter Cookies Recipes

PEANUT BUTTER COOKIES

Steps:

• Line 3 rimmed sheet trays with parchment paper.
• Add the peanut butter, butter and shortening to the bowl of a standing mixer fitted with a paddle attachment, and beat together. Add the brown sugar, and cream until light and fluffy, about 6 minutes. Add the eggs, one at a time, beating well in between each addition. Beat in the vanilla and combine until mixed.
• Whisk the flour, baking soda and 3/4 teaspoon salt together in a medium bowl. Add the flour in 3 additions to the peanut butter mixture, beating until just combined. Stir in the peanut butter chips.
• Use a 1/2-cup ice cream scoop and scoop the cookie batter onto one of the prepared sheet trays. Gently press down the tops of the cookies with a fork making a criss-cross. Sprinkle each cookie with a small pinch of salt and sugar. Place in the refrigerator to firm up, at least 30 minutes.
• Preheat the oven to 375 degrees F.
• Place 6 firmed cookies on each prepared sheet tray, leaving at least 4 inches of space between the cookies. Bake in batches until golden, 18 minutes, rotating the pans halfway through baking.

PEANUT BUTTER AND BRAN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl, beat together the butter, brown sugar, white sugar, vanilla, peanut butter and eggs. In a separate bowl, mix the flour, bran, oats, and baking soda. Stir the flour mixture into the butter mixture until smooth. Drop by rounded teaspoons onto an ungreased cookie sheet.
• Bake for 15 to 18 minutes in the preheated oven. Remove to a rack to cool.

BABE RUTH BARS

Steps:

• In a large saucepan over medium heat, combine the peanut butter, corn syrup, brown sugar and white sugar. Cook stirring occasionally until smooth. Remove from heat and quickly mix in the corn flakes, chocolate chips and peanuts until evenly coated.
• Press the entire mixture gently into a buttered 9x13 inch baking dish. Allow to cool completely before cutting into bars.

RUTH'S CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375°F.
• Sift together flour, baking soda, baking powder, and salt and set aside.
• Cream together the shortening and peanut butter.
• Blend in sugars gradually into the shortening mixture.
• Add the well beaten eggs and mix well.
• In three portions, alternately add flour mixture, milk and vanilla (I'm trying to say add a third of the total of flour, milk and vanilla then mix then add the next third of each and mix and then once more add them together and mix).
• Fold in chocolate chips.
• Drop by tablespoonfuls (or use a cookie scoop) onto lightly sprayed cookie sheet.
• Bake for 12 minutes or until lightly brown - do not overbake.
• Let cool on sheet for 5 minutes before removing to wire rack to cool completely.

BABY RUTH COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in candy bars. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10 minutes or until edges are lightly browned. Immediately remove to wire racks to cool.

RUTH'S PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350*F.
• Cream together the peanut butter and shortening.
• Add both sugars and cream together until smooth.
• Add eggs and vanilla, mixing well.
• Sift the flour, baking soda, baking powder and salt together and then add to the creamed mixgture.
• Drop by walnut sized balls unto ungreased baking sheets.
• Press with a fork in a criss-cross pattern.
• Bake for 10-12 minutes until golden brown.
• Cool in pan for 5 minutes before removing to a rack to cool completely.
• Store in an airtight container. These also freeze very well.