THE BEST PEANUT BUTTER COOKIES
We wanted a super peanut buttery treat but found that store-bought peanut butter made the cookies a bit gummy when we used more than 1 cup. So we ground roasted peanuts ourselves and added that to the batter for an additional boost of flavor. Honey and melted butter add richness and create a soft and chewy cookie with an irresistible crackled exterior. We topped the dough balls with raw sugar for extra crunch and a hit of sweetness that balances the salt of the peanuts.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 24 cookies
Number Of Ingredients 12
Steps:
- Position a rack in the center of the oven and preheat to 375 degrees F. Line 2 rimmed baking sheets with parchment paper.
- Process the peanuts in a food processor until very finely ground; it should be the consistency of almond flour. Whisk together the ground peanuts, flour, baking soda and salt in a medium bowl.
- Beat the brown sugar, granulated sugar, peanut butter, eggs, melted butter, honey and vanilla in a large bowl with an electric mixer until completely smooth. Add the dry ingredients and beat on low until a soft dough forms.
- Working with 2 tablespoons of dough at a time (or using a 1-ounce ice cream scoop), roll the dough into balls. Evenly space them on the prepared baking sheets (12 balls per sheet). Sprinkle with the raw sugar.
- Bake the cookies, 1 baking sheet at a time, until the edges are just set and just beginning to brown, 12 to 15 minutes, rotating the baking sheet halfway through. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
CLASSIC PEANUT BUTTER COOKIES
Makes great cookies!
Provided by Shirley Sadler
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h25m
Yield 24
Number Of Ingredients 9
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.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 29.7 g, Cholesterol 35.8 mg, Fat 13.6 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 5.9 g, Sodium 209.4 mg, Sugar 18.2 g
THE BEST PEANUT BUTTER COOKIES IN THE WORLD!
I got this recipe from a wife of a co-worker. The recipe is called "Peanut Butter Cookies" but they are honestly the best peanut butter cookies that I have ever tasted in my life. I have not made these myself before because my boyfriend isn't crazy about peanut butter cookies so I do not know how much the recipe will make so I am going to give it my best estimated guess. For all of you peanut butter cookie lovers, I really hope that you enjoy this recipe as much as I did.
Provided by Gingerbear
Categories Dessert
Time 30m
Yield 24-36 cookies
Number Of Ingredients 10
Steps:
- In larger bowl, beat butter, brown sugar, and peanut butter until well blended.
- Add egg and vanilla, beat well.
- Stir together flour, baking powder, baking soda, and salt.
- Gradually add to peanut butter mixture, beat until well blended.
- Heat oven to 350 F.
- Shape dough into 1-1/4 inch balls, roll balls in granulated sugar.
- Place on ungreased cookie sheet.
- With the tines of a fork, flatten ball.
- Flatten again in opposite direction, forming crisscross marks.
- Bake 9 to 10 minutes until light brown and cookie is set.
- Cool slightly, Remove from cookie sheet to wire rack.
- Cool completely.
- Tips: Only use real butter and Jiff Peanut Butter.
- Don't overcook.
- Use Air cookie sheets for baking.
AWESOME PEANUT BUTTER COOKIES
I got this recipe from a cookie magazine. They are quick and easy and have been a hit every time. I have made them with almond butter to replace the peanut butter and they were just as good. The dough is a bit crumbly but they seem turn out. They don't seem to last very long, posting it here so I can find it
Provided by KTM3734
Categories Dessert
Time 30m
Yield 24 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 325. In a mixing bowl beat peanut butter, sugars, and baking soda until combined.Beat in egg and vanilla until combined. Stir in flour and chocolate pieces with a wooden spoon.
- Shape dough into 1 1/4 in balls. Place dough on ungreased cookie sheet. (Do not use insulated) Flatten slighly with fingers.
- Bake for about 10 min or until cookies are puffed and lightly browned around edges (centers will be soft). Cool on cookie sheet for 5 minute Transfer to wire wire rack; cool completely.
Nutrition Facts : Calories 153, Fat 8.1, SaturatedFat 2.6, Cholesterol 9.1, Sodium 106.8, Carbohydrate 17.9, Fiber 1.3, Sugar 14.6, Protein 3.5
AWESOME PEANUT BUTTER COOKIES!
Add in some tiny chocolate chips and/or chopped peanuts if desired, this recipe makes a lot of cookies but the dough can be shaped into small balls and then frozen to use later.
Provided by Kittencalrecipezazz
Categories Dessert
Time 20m
Yield 4 dozen
Number Of Ingredients 10
Steps:
- Set oven to 350°.
- In a bowl, cream together the Crisco shortening, butter, peanut butter and sugars until well mixed and creamy.
- Add in the eggs; beat well.
- In a seperate bowl, stir together the flour, baking powder, baking soda and salt; stir into batter; mix well until well combine.
- Add in chocolate chips (or chopped peanuts) if using.
- Roll into 1-inch balls, and place on a greased baking sheet.
- Flatten each ball with a fork in a criss-cross pattern.
- Bake for 10-12 minutes, or until the cookies begin to brown (don't overbake!).
Nutrition Facts : Calories 1533.1, Fat 84, SaturatedFat 27.1, Cholesterol 154, Sodium 1422.4, Carbohydrate 177.9, Fiber 7.3, Sugar 109, Protein 27
PEANUT BUTTER COOKIES
With just three ingredients, these simple peanut butter cookies will delight kids and grown-ups alike - and they're gluten-free, too
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 27m
Yield Makes 16
Number Of Ingredients 4
Steps:
- Heat oven to 180C/160C fan/gas 4 and line 2 large baking trays with baking parchment.
- Measure the peanut butter and sugar into a bowl. Add ¼ tsp fine table salt and mix well with a wooden spoon. Add the egg and mix again until the mixture forms a dough.
- Break off cherry tomato sized chunks of dough and place, well spaced apart, on the trays. Press the cookies down with the back of a fork to squash them a little. The cookies can now be frozen for 2 months, cook from frozen adding an extra min or 2 to the cooking time.
- Bake for 12 mins, until golden around the edges and paler in the centre. Cool on the trays for 10 mins, then transfer to a wire rack and cool completely. Store in a cookie jar for up to 3 days.
Nutrition Facts : Calories 126 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 0.5 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
AWESOME PEANUT BUTTER OATMEAL COOKIES!!!
My search is over!! I have found the best! I have baked many cookies similar and these have the best flavor and texture. They are so addictive. Keeps you going back for more. I use extra crunchy peanut butter.
Provided by Seasoned Cook
Categories Dessert
Time 23m
Yield 36 cookies
Number Of Ingredients 11
Steps:
- Mix softened butter with sugars and peanut butter. Add egg and vanilla. Blend in dry ingredients.
- Form into large balls and press down onto a greased cookie sheet.
- Bake in a 350 degree oven for 13 minutes.
- Note: If optional raisins are used, plump raisins by boiling in 1 cup water for 2 minutes.
Nutrition Facts : Calories 166, Fat 9.3, SaturatedFat 4.1, Cholesterol 18.7, Sodium 124.5, Carbohydrate 18.7, Fiber 1.1, Sugar 10.8, Protein 3.2
MOIST & CHEWY IRRESISTIBLE PEANUT BUTTER COOKIES
Make and share this Moist & Chewy Irresistible Peanut Butter Cookies recipe from Food.com.
Provided by Anita Harris
Categories Drop Cookies
Time 8m
Yield 36 Cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Combine peanut butter, Crisco, brown sugar, milk and vanilla in large bowl.
- Beat at medium speed with mixer until well blended.
- Add egg and beat just until blended.
- In a separate bowl combine flour, salt and baking soda.
- Add to creamed mixture and mix well with mixer on low speed.
- Drop by heaping teaspoonsful 2" apart onto ungreased cookie sheet.
- Flatten slightly with fork tines.
- Bake 7-8 minutes or until set and just beginning to brown.
- Cool 2 minutes on baking sheet before removing.
- Store in airtight container.
- Makes 3 dozen.
SOFT PEANUT BUTTER COOKIES
This is my mother-in-law's recipe.She was always baking and this is one of my favorite recipes she had.
Provided by CookingONTheSide
Categories Dessert
Time 17m
Yield 4 dozen, 30 serving(s)
Number Of Ingredients 9
Steps:
- Cream butter, peanut butter and both sugars together.
- Add eggs, one at a time, beating well.
- Add baking soda, powder and vanilla.
- Stir in flour.
- Roll into balls, roll in sugar. Flatten cookies, using a fork, in a criss-cross pattern.
- Bake on ungreased cookie sheet at 350 degrees for 6-7 minutes or adjust to suit your oven and size of cookies!
Nutrition Facts : Calories 201.7, Fat 10.9, SaturatedFat 4.9, Cholesterol 28.7, Sodium 154.6, Carbohydrate 23.6, Fiber 0.8, Sugar 14.6, Protein 3.7
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