BROWN SUGAR PEANUT BUTTER COOKIES
I have to say I do not bake much, so when I do it best be good and easy. This one fits the bill and my husband who loves PB Cookies is quite satisfied with them.
Provided by chilepepper1231
Categories Dessert
Time 22m
Yield 30-36 cookies
Number Of Ingredients 9
Steps:
- Cream butter, sugars and peanut butter.
- Add vanilla and eggs, beat until fluffy.
- Stir in soda and salt.
- Mix in flour until a stiff dough forms.
- Shape into walnut-sized balls.
- Place on lightly greased cookie sheets.
- Press with a fork to flatten.
- (Criss-cross) Bake at 375 degrees for 10 to 12 minutes or until light golden brown.
Nutrition Facts : Calories 118.6, Fat 7, SaturatedFat 3.4, Cholesterol 19.2, Sodium 97.4, Carbohydrate 12.7, Fiber 0.4, Sugar 7.4, Protein 2
PEANUT BUTTER COOKIES IV
Very delicious cookies. Easy to make. These will stay soft in an air-tight container. For special occasions, press five peanut halves into the top.
Provided by Linda White
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Sift together flour, baking soda, and salt; set aside.
- In a medium bowl, cream together butter, peanut butter, 1/2 cup white sugar, and brown sugar until smooth. Beat in egg, then stir in vanilla. Gradually blend in the sifted ingredients. Shape dough into 1 inch balls. Roll in remaining sugar. Place 2 inches apart on ungreased cookie sheets. Criss-cross with fork tines.
- Bake at for 10 to 12 minutes in the preheated oven. Cool slightly, and remove from pan.
Nutrition Facts : Calories 142.1 calories, Carbohydrate 18.9 g, Cholesterol 17.9 mg, Fat 6.8 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 3.1 g, Sodium 119.8 mg, Sugar 13.3 g
EASIEST EVER PB COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 45m
Yield 12 cookies
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment or a silicone mat.
- With an electric mixer, beat together the peanut butter, brown sugar and egg until well combined. Stir in the chocolate chips with a wooden spoon.
- Lightly wet your hands and form the mixture into 12 balls. Place the balls about 1 inch apart on the baking sheet. Lightly wet the tines of a fork and press a criss-cross pattern into the top of each cookie. Lightly sprinkle them with flaky sea salt.
- Bake until just starting to brown, 12 to 15 minutes. Let sit for 5 minutes on the baking sheet, then remove to a rack to cool completely before eating.
3 INGREDIENT PEANUT BUTTER COOKIES
It only takes three basic ingredients and 20 minutes to make these cookies from start to finish. They're also gluten-free-no alt flours required!-but you would never guess it by their rich taste and texture.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 24 cookies
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F.
- Add the peanut butter, brown sugar and egg to a large bowl and mix with an electric mixer on high speed until smooth and creamy, 2 to 3 minutes. Roll pieces of dough into tablespoon-size balls and divide between two baking sheets. Flatten each ball with the tines of a fork to form a criss-cross pattern.
- Bake until the cookies are set and just turning golden brown around the edges, about 10 minutes. Let cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely, about 30 minutes.
3-INGREDIENT PEANUT BUTTER COOKIES
This is one of my favorite cookies to make. They are the only peanut butter cookies my family will eat! Sprinkle a pinch of sugar on cookies before baking, if desired.
Provided by heather
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 22m
Yield 24
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix peanut butter, sugar, and egg together in a bowl using an electric mixer until smooth and creamy. Roll mixture into small balls and arrange on a baking sheet; flatten each with a fork, making a criss-cross pattern.
- Bake in the preheated oven for 10 minutes. Cool cookies on the baking sheet for 2 minutes before moving to a plate.
Nutrition Facts : Calories 98.4 calories, Carbohydrate 10.5 g, Cholesterol 7.8 mg, Fat 5.6 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 52.3 mg, Sugar 9.3 g
PEANUT BUTTER COOKIES
I know there are tons of flourless peanut butter cookies out there, but I felt that the brown sugar blend would be a must for the perfect flavor, and I was right!
Provided by PalatablePastime
Categories Dessert
Time 27m
Yield 1 1/2 dozen
Number Of Ingredients 7
Steps:
- Thoroughly mix peanut butter, vanilla, egg, baking powder, and the two types of Splenda.
- Roll by rounded tablespoonfuls and place on cookie sheet lined with parchment paper 3 inches apart.
- Dip fork into brown sugar blend and flatten cookies using a cross hatch pattern.
- Top with a few chocolate chips (pressed in), if desired.
- Bake at 350F for 12 minutes, then slide parchment paper onto cooling rack and allow cookies to cool.
Nutrition Facts : Calories 297.6, Fat 3.2, SaturatedFat 1, Cholesterol 124, Sodium 296.4, Carbohydrate 63.1, Sugar 29.4, Protein 4.2
BROWN SUGAR ICEBOX COOKIES
My daughters and I have been "fair-ly" successful competitors at county fairs and bake-offs for more than 20 years. This is one of the those winning recipes.-Eilene Bogar, Minier, Illinois
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream the butter and sugar. Add the egg and vanilla; mix well. Combine the flour, baking soda and salt; gradually add to cream mixture. Fold in pecans or coconut (dough will be sticky). Shape into two rolls; wrap each in plastic wrap. Refrigerate for 4 hours or overnight. , Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 7 to 10 minutes or until set. Remove to wire racks.
Nutrition Facts : Calories 146 calories, Fat 7g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 109mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
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