BISQUICK PEANUT BUTTER CHOCOLATE CHIP COOKIES
These cookies are very easy to make and addictive! This recipe is from a friend who made them without a recipe until we begged her to measure and write everything down. According to the Weight Watchers recipe builder, these are 2 points per cookie when I use "Heart Healthy" Bisquick. (Changing the sugar to Splenda does not lower the points.)
Provided by South Carolina Girl
Categories Dessert
Time 25m
Yield 40 cookies, 40 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F.
- Mix the first two ingredients.
- Add the Bisquick and chocolate chips. If the dough is very sticky, add a little more Bisquick.
- Roll the dough into balls.
- Roll the balls in sugar.
- Place the balls on a baking sheet and flatten them with a fork.
- Bake the cookies for 10-15 minutes. They should be light brown when they are finished.
Nutrition Facts : Calories 53.2, Fat 2.4, SaturatedFat 1.2, Cholesterol 0.1, Sodium 54.6, Carbohydrate 8, Fiber 0.4, Sugar 4.8, Protein 0.7
EASIEST PEANUT BUTTER & CHOCOLATE COOKIES (BISQUICK)
I haven't tried these yet, but I'm planning on making them for the holidays. Adapted from Bisquick.
Provided by Karen..
Categories Dessert
Time 25m
Yield 36 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 375*.
- In a large bowl, stir together milk and peanut butter until combined.
- Stir in Bisquick, 1/4 c sugar and vanilla.
- Shape dough into 1.25" balls and roll tops in the 1/3 c sugar.
- Place sugar side up onto ungreased cookie sheets, 2 inches apart.
- Bake 8-10 minutes or just until bottom starts to brown.
- Immediately press a candy into each cookie; remove from cookie sheet to cooking rack.
Nutrition Facts : Calories 197.8, Fat 9.9, SaturatedFat 3.3, Cholesterol 4.9, Sodium 171.4, Carbohydrate 24.2, Fiber 1.1, Sugar 18.6, Protein 4.5
PEANUT BUTTER CHOCOLATE CHIP COOKIES
I love these rich, very sweet, addictive cookies. I adapted this recipe from one I found and loved on allrecipes.com. I have altered it somewhat to suit my tastes and my preferred baking techniques but this is based on the recipe known there as Aunt Cora's World's Best Cookies. Cook time is per batch, cooking one sheet at a time.
Provided by HeatherFeather
Categories Drop Cookies
Time 30m
Yield 36-48 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F.
- Have ready at least 2 baking sheets lined with parchment paper.
- Cream butter until smooth.
- Add peanut butter and both sugars and beat until combined well.
- Add egg and beat well.
- Stir in flour and baking soda gradually until well combined.
- Stir in chocolate chips by hand.
- Using a meatball scooper or a spoon, scoop out small portions of dough and drop onto parchment lined cookie sheets, leaving 2" gap between each cookie.
- Bake for about 15 minutes or until cookies are just firm around the edges- don't overbake- if you wait until they are brown on top, they will be too hard.
- Slide parchment sheet, cookies and all, carefully off pan and onto your counter, set a new piece of parchment paper onto your baking sheet and repeat until all dough is baked.
- Meanwhile, as the next batch bakes, remove baked cookies from the parchment and let cool completely on wire racks.
- Wipe off the crumbs from the old sheet of parchment and you can reuse it for your next batch.
- These will keep about 3 days stored in a cookie tin (for crisp cookies) or an airtight plastic container (for softer cookies).
Nutrition Facts : Calories 206.1, Fat 11.9, SaturatedFat 5.8, Cholesterol 23.9, Sodium 75.4, Carbohydrate 24.2, Fiber 1.2, Sugar 17.2, Protein 3.3
CHEWY PEANUT BUTTER COOKIES
As if we didn't already have enough love for Bisquick™, here is another way to love this versatile baking mix! This great recipe for old fashioned chewy peanut butter cookies made with classic Bisquick™ is delicious and made with basic ingredients you usually keep on hand. It makes about 48 soft and chewy peanut butter cookies, perfect for sharing or freezing for later. Fun fact: This classic recipe was featured in an ad for Bisquick™ in 1950! It was called the Betty Crocker™ "1-2-3 Cooky" recipe and was promoted as "thrifty" because it only cost 5 ½ cents to make a dozen cookies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 48
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. In large bowl, mix peanut butter and milk until smooth. Stir in Bisquick mix and vanilla until blended.
- Shape dough into 1 1/4-inch balls. Roll tops in sugar. On ungreased cookie sheet, place balls, sugar sides up, 2 inches apart. Flatten in crisscross pattern with fork dipped in additional sugar.
- Bake 7 to 9 minutes or until centers are set and bottoms are light golden brown. Do not overbake. Remove from cookie sheet to cooling rack. Cool 15 minutes.
Nutrition Facts : Calories 80, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 95 mg, Sugar 5 g, TransFat 0 g
EASY PEANUT BUTTER & CHOCOLATE CHIP COOKIES
These are a very easy cookie and don't take a lot of time either. Perfect for if you LOVE peanut butter and chocolate-they have great taste!
Provided by undertkr
Categories Drop Cookies
Time 15m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 5
Steps:
- Mix together the first four ingredients until well combined.
- Add the chocolate chips and mix well.
- Place a spoonful of dough on cookie sheets and flatten just a little bit.
- Bake at 375 degrees for about 9-10 minutes.
Nutrition Facts : Calories 88, Fat 5.1, SaturatedFat 1.6, Cholesterol 5.2, Sodium 105.4, Carbohydrate 9.9, Fiber 0.7, Sugar 8.8, Protein 2.2
BEST PEANUT BUTTER CHOCOLATE CHIP COOKIES
These have remained a family favorite for years and I still make them, you may omit the chocolate chips but I like to add them in, also you may use 1/2 cup each butter and shortening if desired :)
Provided by Kittencalrecipezazz
Categories Drop Cookies
Time 18m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 350 degrees F.
- Grease a cookie sheet.
- In a bowl, cream the butter, peanut butter and sugars together until light and fluffy.
- Add in eggs and vanilla; beat well until thoroughly combined.
- In another bowl combine flour, baking powder, baking soda and salt.
- Stir the dry mixture into the creamed until combined.
- Add/mix in mini chocolate chips.
- Chill dough for about 4 hours or overnight.
- Drop by tablespoonfuls onto cookie sheet.
- Bake for about 10 minutes, or until cookies begin to brown around the edges (try not to overbake!).
Nutrition Facts : Calories 152.1, Fat 8.6, SaturatedFat 3.7, Cholesterol 17.9, Sodium 136.1, Carbohydrate 17.5, Fiber 0.9, Sugar 11.2, Protein 2.8
BISQUICK® CHOCOLATE CHIP COOKIES
Hungry for chocolate chip cookies, but tight on time? Try this kid-friendly shortcut, made with Bisquick Heart Smart mix. They're ready to eat in just 35 minutes.
Provided by By Deborah Harroun
Categories Dessert
Time 35m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and egg. Add Bisquick mix; beat on low speed until combined. Stir in chocolate chips.
- Onto ungreased cookie sheets, drop dough by tablespoonfuls about 2 inches apart.
- Bake 8 to 10 minutes or until set on edges and golden brown. Cool on cookie sheets 2 minutes. Remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 150, Carbohydrate 20 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 14 g, TransFat 0 g
BISQUICK PEANUT BUTTER BLOSSOM COOKIES
One plus one equals delicious! Chocolate and peanut butter are a perfect match in these classic cookies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 36
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Mix milk and peanut butter in large bowl until smooth. Stir in Bisquick and vanilla.
- Shape dough into 1 1/4-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.
- Bake 8 to 10 minutes or until bottoms of cookies just begin to brown. Immediately press 1 milk chocolate candy into top of each cookie.
Nutrition Facts : Calories 130, Carbohydrate 17 g, Cholesterol 5 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 140 mg
PEANUT BUTTER CHOCOLATE PAN COOKIES
Peanut butter and chocolate come together in these tasty baked cookies - dessert that's made using Original Bisquick® mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 325°F. Lightly spray 15x10x1-inch pan with cooking spray.
- In large bowl, stir together peanut butter, eggs and vanilla. Stir in brown sugar until blended. Add Bisquick mix and 3/4 cup of the chocolate chips, stirring just until dry ingredients are moistened. Spread mixture in pan.
- Bake 20 minutes or until golden brown. Sprinkle with remaining 1 1/4 cups chocolate chips; let stand 5 minutes or until chocolate is melted. Spread melted chocolate evenly over top. Cut into 4 rows by 3 rows, then cut each bar in half to form a triangle.
Nutrition Facts : Calories 201, Carbohydrate 27 g, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 176 mg
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