FROSTED PEANUT BUTTER COOKIES
Are you looking for a quick way to dress up an ordinary cookie mix? Try this trick from our Test Kitchen. The frosting can be used on a variety of cookies, including sugar and chocolate chip.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, prepare cookie dough according to package directions. Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. , Bake at 375° for 8-10 minutes or until edges are golden brown. Cool for 1 minute before removing to wire racks., For frosting, in a large bowl, combine the confectioners' sugar, cocoa, water and vanilla. Spread over cookies; top with nuts.
Nutrition Facts :
FROSTED PEANUT COOKIES
Oats, chopped peanuts and peanut butter frosting make this a nice change of pace from a traditional peanut butter cookie. After folks sample these, compliments and recipe requests always follow. -Alicia Surma, Tacoma, Washington
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well. Stir in oats and peanuts. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool. , For frosting, in a bowl, beat peanut butter, confectioners' sugar and 1/3 cup milk; add additional milk if necessary. Frost cookies.
Nutrition Facts : Calories 122 calories, Fat 6g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 64mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
CUTLER'S FROSTED PEANUT BUTTER COOKIES RECIPE
They taste just like the real deal! And I am sure that you will love them just as much as I do.
Provided by Steph Loaiza
Categories Main Course
Time 30m
Number Of Ingredients 19
Steps:
- Pre-heat oven to 350 degrees and place rack in center of oven. Cream together butter, sugars, salt, baking soda and powder. Add vanilla and eggs. Mix well. Add flour and peanut butter chips. Mix just until flour and chips are blended together. Scoop into 2 inch balls and place on a parchment lined cookie sheet about 4 inches apart. Bake for 10-12 minutes.
- Cream together room-temperature butter and powdered sugar. Add peanut butter and beat until smooth. Add milk a tablespoon at time, just until frosting is smooth and creamy. Set aside.
- Cream butter and 5 cups powdered sugar. Add cocoa and vanilla. Add milk a tablespoon at a time until frosting is smooth. If needed, add more powdered sugar.
- After cookies are cooled, frost with peanut butter frosting. Then frost on top of the peanut butter frosting with the chocolate frosting. When spreading the chocolate frosting on top of the peanut butter frosting, be very gentle and leave a small space between the edge of the peanut butter frosting and the chocolate frosting for a layered frosting look.
Nutrition Facts : Calories 560 kcal, Carbohydrate 78 g, Protein 7 g, Fat 26 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 67 mg, Sodium 357 mg, Fiber 2 g, Sugar 62 g, ServingSize 1 serving
PEANUT BUTTER ICING / FROSTING FOR COOKIES
Thick frosting that dries sort of shiny - perfect for cookies that need to be stacked and taken somewhere. I like the recipes I've seen for plain icing that dries, and played with it to make a peanut butter version since my father in law is always asking for peanut butter cookies. Prep time doesn't include frosting the cookies, which will vary depending on how detailed you get. I iced 32 (2-3") cookies.
Provided by Random Rachel
Categories Dessert
Time 5m
Yield 32 serving(s)
Number Of Ingredients 6
Steps:
- Measure everything into mixing bowl. You want a thick pasty frosting, so start with just a little milk, and add enough to get a spreadable consistency. Beat well with a fork. Add additional corn syrup or milk if needed.
- You can separate the icing into bowls and add different colors if desired.
- Spread on cookies with butter knife. Allow to dry for about an hour, longer if you used a heavy layer.
Nutrition Facts : Calories 25.1, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.1, Sodium 4.9, Carbohydrate 4.9, Fiber 0.1, Sugar 4.1, Protein 0.3
FROSTED BUTTER COOKIES
Provided by Food Network
Time 29m
Yield 3 dozen
Number Of Ingredients 18
Steps:
- Cookies:
- HEAT oven to 375 degrees F. Spray baking sheets with no-stick cooking spray.
- COMBINE 12 cup shortening, sugar and milk in large bowl; beat at medium speed until well blended. Beat in egg and vanilla extract.
- COMBINE flour, salt and baking powder in medium bowl. Beat into shortening mixture at low speed until well blended. Drop level measuring tablespoonfuls 2 inches apart onto prepared baking sheets.
- BAKE 7 to 9 minutes. Cool 2 minutes on baking sheets; transfer to cooling racks to cool completely.
- Frosting:
- COMBINE shortening, powdered sugar, milk and vanilla extract in large bowl; beat at low speed 15 seconds. Scrape bowl.
- BEAT at high speed 2 minutes, or until smooth and creamy. Tint frosting to desired shade with food coloring if using. Frost cookies.
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
FROSTED PEANUT BUTTER FOOTBALL COOKIES
Game-time sweets? Turn cookies jump-started with a cookie mix into armchair quarter back winners.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 30
Number Of Ingredients 5
Steps:
- Make cookie dough as directed on package. Shape dough into 1 1/2-inch balls. Place on ungreased cookie sheets; press each ball into ovals, 1/4-inch thick.
- Bake at 375° F 8 to 10 minutes or until light golden brown around edges. Cool; place cookies on cooling racks. Cool completely.
- In small bowl, stir chocolate frosting and peanut butter until blended. Spread frosting over cookies; pipe laces with white frosting.
Nutrition Facts : Calories 160, Carbohydrate 21 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 135 mg, Sugar 14 g, TransFat 1 g
FROSTED PEANUT BUTTER COOKIES
Make and share this Frosted Peanut Butter Cookies recipe from Food.com.
Provided by grandma2969
Categories Drop Cookies
Time 20m
Yield 5 dozen
Number Of Ingredients 10
Steps:
- In a large mixing bowl, cream butter and brown sugar.add eggs, one at a time, beating well after each addition.
- Beat in vanilla.
- Combine dry ingredients and add to creamed mixture.
- Stir in oats and peanuts.
- Drop by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet.
- Bake at 350°F for 10-12 minutes or golden brown.
- Remove to racks to cool completely.
- In mixing bowl, combine frosting ingredients, beat till smooth.
- Frost cooled cookies and let set on rack to allow frosting to set.
Nutrition Facts : Calories 1429.7, Fat 66.4, SaturatedFat 28.6, Cholesterol 99.9, Sodium 566.6, Carbohydrate 196.1, Fiber 7, Sugar 138, Protein 22.7
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
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