SOFT AND FUDGY PEANUT BUTTER COOKIES
These cookies weren't supposed to be! A Zaar chef, who shall remain nameless, ;) posted a recipe for a chocolate cookie with pb chips in it. But instead of listing butter as the first ingredient, she accidentally listed peanut butter. After I had mixed everything together, I knew something was wrong because I ended up with a bowl full of crumbs, not dough. To try and salvage the ingredients, I added the milk, left out the pb chips and formed them like traditional pb cookies. Thankfully, the resulting cookies were soft and tasty so I decided to share. :)
Provided by Marg CaymanDesigns
Categories Dessert
Time 18m
Yield 36 serving(s)
Number Of Ingredients 9
Steps:
- Place peanut butter and sugar in a large bowl and beat until thoroughly combined.
- Mix in the eggs and vanilla.
- Combine the flour, cocoa, baking soda and salt in a small bowl.
- Alternately add with the milk to the peanut butter mixture, mixing thoroughly. (How thick your peanut butter is will determine if you need more milk or not.).
- Roll into one inch balls and place on an ungreased cookie sheet about 2 inches apart.
- Use a fork to flatten with the traditional crisscross pattern of a peanut butter cookie.
- Bake at 350° for 8 minutes. Allow to cool on cookie sheet slightly before removing to a cooling rack.
Nutrition Facts : Calories 111.3, Fat 4.2, SaturatedFat 0.9, Cholesterol 10.6, Sodium 96.4, Carbohydrate 16.1, Fiber 0.9, Sugar 9, Protein 3.2
FLUFFY PEANUT BUTTER COOKIES
These are the ultimate rich peanut butter cookie. Definitely not for every day, but great when you want a special treat, maybe for a child's birthday party or a potluck.
Provided by Sackville
Categories Dessert
Time 38m
Yield 4 dozen filled cookies, 10 serving(s)
Number Of Ingredients 13
Steps:
- Cream together shortening, peanut butter and sugars.
- Add vanilla.
- Add eggs, one at a time, beating well after each one.
- Mix together flour, baking soda and salt.
- Add dry ingredients to creamed mixture.
- Shape into 1 inch balls and place on ungreased baking sheets.
- Flatten slightly with a fork.
- Bake at 375 F for about 8 minutes until golden. When you take them out, they will be a bit soft but leave them on the sheet for a couple minutes and they will continue to cook.
- Remove from the sheet and cool on wire racks.
- Meanwhile, in a mixing bowl, beat filling ingredients until smooth.
- Spread on one half of cool cookies and top each with another cookie.
Nutrition Facts : Calories 871.5, Fat 42, SaturatedFat 9.7, Cholesterol 63.8, Sodium 519.5, Carbohydrate 113.8, Fiber 3.3, Sugar 80.3, Protein 15.6
ALICE MEDRICH'S PEANUT BUTTER COOKIES
From Alice Medrich's Cookies and Brownies book, this is a great, easy-to-make recipe that produces a rich flavored peanut butter cookie, with a shortbread-like texture. Use cookie stamps and other kitchen tools to create simple, elegantly designed cookies -- this is a real crowd pleaser!
Provided by aloha808
Categories Dessert
Time 45m
Yield 36-60 cookies
Number Of Ingredients 9
Steps:
- Combine Flour and Baking Soda with wisk; set aside.
- In a large bowl, use an electric mixer to combine the Butter, both Sugars and Salt until smooth and creamy, not fluffy.
- Add the Egg, Vanilla and Peanut Butter and mix until thoroughly blended.
- Add the Flour Mixture and stir with wooden spoon, just until incorporated.
- Wrap and refrigerate the dough for at least 2 hours.
- Using a small ice cream scoop (1 to 1-1/2 inches), form dough into balls. Place 2-inches apart, flatten slightly, and use a cookie stamp, or tines of a fork to decorate the top of the cookie.
- Bake for 14 to 16 minutes in preheated 325° oven until firm to the touch and golden brown on the bottom.
- Cool cookies completely before stacking and storing. May be stored in airtight container for at least 2 weeks.
- Makes 3 - 5 dozen cookies, depending on size of scoop.
- NOTE: Prep time does not include 2 hours to chill dough.
Nutrition Facts : Calories 116.9, Fat 7.2, SaturatedFat 2.4, Cholesterol 12.7, Sodium 96.9, Carbohydrate 11.2, Fiber 0.8, Sugar 6.5, Protein 2.8
PEANUT BUTTER NO-BAKE ENERGY COOKIES
This is a chocolatey peanut butter cookie with a hint of banana. I like to use flavored peanut butter to give it some flare. I have used chocolate-peanut butter. You can also use a cinnamon raisin peanut butter or a white chocoalate-macademia PB. They are made by Peanut Butter & Company, and it can be found in the PB aisle at most grocery stores. Usually on the top shelf.
Provided by David04
Categories Drop Cookies
Time 12m
Yield 1 cookie, 30 serving(s)
Number Of Ingredients 7
Steps:
- Combine the banana, milk, Splenda and cocoa in a sauce pan over medium heat, bring to a boil. Stir constantly for 1 minute. Add vanilla, then peanut butter and then oatmeal.
- Remove from heat & mix well. Before the mixture has time to harden, quickly drop onto was paper using a dinner spoon.
- Allow to cool at room temperature, enjoy.
Nutrition Facts : Calories 76, Fat 3.5, SaturatedFat 0.6, Cholesterol 0.1, Sodium 31.7, Carbohydrate 9.2, Fiber 1.7, Sugar 1.6, Protein 3.1
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