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
PEANUT BUTTER COOKIES
Make these quick and easy peanut butter cookies for a nutty dessert everyone will love.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 48
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. In a medium bowl, whisk together flour and baking powder; set aside.
- In a large bowl, beat peanut butter, sugar, and butter until smooth. Beat in egg. Gradually add flour mixture, beating to combine.
- Pinch off dough by the tablespoon; roll into balls. Place 2 inches apart on parchment-lined baking sheets. Using a fork, press balls in a crisscross pattern, flattening to a 1/2-inch thickness.
- Bake cookies, rotating halfway through, until lightly golden, 18 to 22 minutes. Cool cookies on a wire rack.
Nutrition Facts : Calories 181 g, Fat 8 g, Protein 3 g
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
PEANUT BUTTER COOKIES
Bake Food Network Kitchen's easy recipe for Peanut Butter Cookies using a whole cup of smooth peanut butter.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 2 dozen cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Grease a baking sheet. In a large bowl, cream together sugar and butter. Beat in egg to mixture. Mix in peanut butter and vanilla until smooth and creamy. Stir in salt, baking soda and flour until well combined. Roll dough into 1 inch balls and then roll in sugar. Place on baking sheet and flatten with fork. Bake for 12-15 minutes.
BRITTA'S PEANUT BUTTER COOKIES
Categories Cookies Mixer Egg Dessert Bake Kid-Friendly Peanut Gourmet Kidney Friendly Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 40 large cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F with racks in upper and lower thirds.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Beat together butter, peanut butter, sugars, and oil with an electric mixer at high speed just until pale and creamy, about 2 minutes in a stand mixer or longer with a handheld. Add whole eggs, yolks, and vanilla and beat until just incorporated. Reduce speed to low, then add flour mixture in 3 batches, mixing until well incorporated.
- Scoop scant 1/4cups of dough about 2 inches apart onto 2 ungreased large baking sheets. Flatten mounds with floured tines of a fork, making a crosshatch pattern, into 2 1/2-inch cookies (about 1/2 inch thick).
- Bake, switching position of sheets halfway thourough baking, until slightly puffed and golden around edges, about 30 minutes total. Transfer cookies to racks to cool.
- Switch an oven rack to middle position and make more cookies with remaining dough on a cooled baking sheet.
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
BEST EVER PEANUT BUTTER COOKIES
These are the best peanut butter cookies I have ever eaten. They are soft and chewy. They are great when you add the nuts and chocolate chips. Whenever I take these cookies to a potluck or family get together, people always request that I bring these cookies. I got this recipe out a cook book a number of years ago. I have changed the recipe slightly from the original.
Provided by Rita1
Categories Dessert
Time 23m
Yield 25-30 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- In large bowl, beat sweetened condensed milk and peanut butter until smooth.
- Add biscuit mix and vanilla; mix well.
- Shape into 1-inch balls.
- Roll in sugar.
- Place 2 inches apart on ungreased cookie sheets.
- Flatten with fork.
- Bake 8 to 10 minutes or until golden brown.
- Cool.
- Store tightly covered at room temperature or freeze for future use.
- For chocolate peanut butter cookies, add 1/4 cup cocoa and a dusting of cinnamon to the batter.
Nutrition Facts : Calories 138.1, Fat 6.8, SaturatedFat 2, Cholesterol 5.6, Sodium 178.2, Carbohydrate 16.2, Fiber 0.7, Sugar 10.5, Protein 4
PERFECT PEANUT BUTTER COOKIES
When peanut butter cookies are requested in my home, this is the recipe I turn to. It's one of my favourites!
Provided by Lennie
Categories Drop Cookies
Time 23m
Yield 50 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F; have ungreased shiny cookie sheets ready.
- In a large mixing bowl, with electric mixer, cream together the butter and sugars; next, beat in egg, peanut butter and vanilla.
- In a smaller bowl, sift together salt, baking soda and flour (I do this through a sieve, not with a sifter).
- With a wooden spoon, stir flour mixture into peanut butter mixture until a dough is formed.
- If desired, you could stir in about 1/2 cup (or more) of chocolate chips now; I usually don't (even though I'm a chocoholic) as I often just want a pure peanut butter cookie with nothing else in it, not even peanut bits.
- Stash dough in fridge while you clean up the dishes; this step isn't absolutely necessary but the fridge slightly firms up the dough, making it easier to work with.
- Drop by heaping teaspoons onto cookie sheets and press down, criss-cross style, with a fork-- the classic peanut butter cookie look.
- If fork sticks to cookies too much as you press down, lightly flour the fork.
- Bake in preheated oven for 7 to 9 minutes, or until edges are slightly darkened (I like to cook these at 7-1/2 minutes).
- Do not worry if they don't look done; cookies firm up as they cool and if you want chewier cookies it is very important not to overbake them.
- Add an extra minute if you like crispier cookies.
- Remove cookies from sheets after letting them rest on sheets for one minute, then let cooked cookies cool on racks.
- Store cookies in a tin or in cookie jar (airtight containers are best).
- I use a one-inch scoop to make the cookies; the approximate yield I get is 4-1/2 dozen cookies.
Nutrition Facts : Calories 80.2, Fat 4.6, SaturatedFat 1.8, Cholesterol 8.6, Sodium 77.9, Carbohydrate 8.5, Fiber 0.4, Sugar 4.6, Protein 1.9
PEANUT BUTTER OAT BRAN COOKIES
This recipe was on a box of "Hodgson Mill Oat Bran Cereal". What wonderful cookies! Chewy, filling, high fiber...and oat to boot. Lower cholesterol here we come. I also used 1/4 cup applesauce for 1/4 cup margarine to lower fat. They were super easy to mix and are sturdy enough to travel well (I mailed some to an avid fan!). Hope you enjoy.
Provided by 1TexasLizard
Categories Dessert
Time 27m
Yield 36-42 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Mix melted margarine with sugars.
- Add egg (or whites); mix well.
- Stir in peanut butter and vanilla; beat until smooth.
- Add remaining dry ingredients; mix well.
- Drop by teaspoons onto ungreased cookie sheet.
- Bake 10-12 minutes or until golden brown.
Nutrition Facts : Calories 79.2, Fat 3.5, SaturatedFat 0.7, Cholesterol 5.2, Sodium 50.6, Carbohydrate 11.8, Fiber 0.9, Sugar 6.2, Protein 2.1
PEANUT BUTTER COOKIES - THE MAGNOLIA BAKERY
Chocolate chips may be substituted for the coarsely chopped chocolate. You can also use crunchy peanut butter but may want to reduce or eliminate the chopped peanuts. Cookies should be small.
Provided by swissms
Categories Drop Cookies
Time 20m
Yield 36 cookies, 18 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- In a medium bowl, combine the flour, baking soda, baking powder, and salt.
- In a large bowl, beat the butter and the peanut butter together until fluffy.
- Add the sugars and beat until smooth. Add the egg, milk and vanilla extract and mix well.
- Add the flour mixture and beat thoroughly.
- Stir in the peanut butter chips, chocolate, and peanuts.
- Refrigerate the dough for 10-20 minutes.
- Drop the dough by rounded teaspoonfuls into a bowl of granulated sugar.
- Place onto ungreased cookie sheets, at least two inches apart. Using a fork, lightly indent with a crisss-cross pattern (do not over flatten).
- Bake for 10 to 12 minutes. Do not overbake; cookies may appear to be underdone but they will continue to bake after removed from the oven.
- Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.
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