GIANT PEANUT BUTTER COOKIES
My favorite peanut butter cookie. Not too peanuty and a nice texture. Makes 20 regular-size or 10 3-inch cookies.
Provided by SharleneW
Categories Dessert
Time 24m
Yield 10 three inch cookies
Number Of Ingredients 10
Steps:
- Heat oven to 375°.
- In large bowl, combine sugars, margarine, peanut butter, vanilla and egg; beat well.
- Lightly spoon flour into measuring cup and level off.
- Add flour, baking powder, baking soda and salt; mix well.
- If you are making the large cookies, it helps to chill the dough for an hour or so at this point, before shaping. It seems to make a firmer cookie--less likely to break. If you aren't concerned about that, you can skip this step.
- Shape about 1/4 cup dough (for 3-inch cookie) into a ball and place 4 inches apart on ungreased cookie sheet (6 per sheet).
- Bake at 375° for 13-16 minutes.
- Remove from cookie sheet and cool completely on wire rack.
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
CHEWY PEANUT BUTTER COOKIES
Quick and Easy Chewy Peanut Butter Cookies. These cookies are super thick, melt in your mouth and can be made in 20 minutes!
Provided by Kelley Simmons
Categories Dessert
Time 20m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper, set aside. In a stand mixer with the paddle attachment cream butter and both sugars until light and fluffy, about 3 minutes.
- Add in peanut butter and mix for 1-2 minutes. Add in egg and vanilla. Mix until combined and clump free.
- Add in flour, salt and baking soda and mix just until combined. Make sure not to overmix.
- Scoop out dough and portion into 16 cookie dough balls. Add sugar to a small bowl and roll each cookie in the sugar and place onto the prepared baking sheet.
- Using a fork flatten cookies slightly then turn and do the opposite direction to get a crisscross pattern.
- Bake cookies for 10 minutes until lightly golden brown and firm on the edges. Remove from the oven and let set for 3-4 minutes. Transfer to cooling rack to cool completely.
Nutrition Facts : Calories 192 kcal, Carbohydrate 23 g, Protein 4 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 28 mg, Sodium 96 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
SOFT AND CHEWY PEANUT BUTTER COOKIES
Use sweet and creamy processed peanut butter (like Skippy or Jiff.) for the softest, chewiest texture. DO NOT substitute natural peanut butter. The dough is quite soft, so keep it chilled until you are ready to form and bake the cookies.
Provided by Miss V
Categories Dessert
Time 33m
Yield 16 cookies
Number Of Ingredients 11
Steps:
- 1. MAKE DOUGH Combine flour, baking soda, and salt in medium bowl. Whisk peanut butter, brown sugar, butter, corn syrup, granulated sugar, egg, yolk, and vanilla until smooth. Stir in flour mixture until just combined. Divide dough in half, wrap with plastic wrap, and refrigerate until firm, about 1 hour.
- 2. SHAPE cookies Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Roll 2 tablespoons chilled dough into 1½-inch balls and place 2 inches apart on prepared baking sheets. Using greased measuring cup, gently press each ball to ¾-inch thickness and top with chopped peanuts, pressing lightly to adhere.
- 3. BAKE AND COOL Bake cookies until puffed and edges are lightly browned, 12 to 14 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack to cool completely. Repeat with remaining dough. Serve. (Cookies can be stored in airtight container for 3 days.).
- In the great cookie debate, there are chewy people and there are crispy people. But when it comes to peanut butter cookies, it seems that the chewy lovers are always forced to settle for an "inferior" crispy version. We wanted to change that. Here's what we discovered:.
- Test Kitchen Discoveries.
- * Switching from shortening to butter made the task of creating a chewy cookie more difficult, but the superior flavor was worth the complication.
- * Thanks to hydrogenated oils used in manufacturing, processed peanut butter produced a chewier cookie than natural peanut butter.
- * The chewiest recipes we encountered were sweetened with honey, but we found the flavor overbearing. To retain the moisture of the honey without sacrificing flavor, we used light corn syrup instead.
- * We cut back on the egg white in our recipe and added more peanut butter to make up for the loss of moisture.
- * Chopped peanuts on top of the cookies added even more peanut flavor.
- * Baking soda reacted quickly with the acidic ingredients in the dough to create bubbles that expanded in the heat of the oven. This caused the cookies to puff up and deflate before their structure had time to set, leaving the centers soft and chewy.
- * We used melted butter instead of creamed butter to ensure that the cookies weren't too cakey.
Nutrition Facts : Calories 326.4, Fat 18.7, SaturatedFat 6.2, Cholesterol 26.9, Sodium 347.2, Carbohydrate 35.4, Fiber 1.9, Sugar 18.1, Protein 7.8
CHEWY PEANUT BUTTER COOKIES
These cookies can be crisp, or chewy. If you want them crisp, leave out the eggs in the recipe.
Provided by Sandi
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 18
Number Of Ingredients 8
Steps:
- Mix sugars, peanut butter, and shortening. Add baking soda to the hot water. Add to mixture. Stir well.
- Stir in the eggs. Add the flour. Roll dough into balls.
- Place balls on ungreased cookie sheet. Press with fork dipped in water to make criss-cross design. Bake at 350 - 375 degrees F (175 - 190 degrees C) for about 8-10 minutes.
Nutrition Facts : Calories 345.5 calories, Carbohydrate 39.2 g, Cholesterol 20.7 mg, Fat 19.3 g, Fiber 1.3 g, Protein 6.1 g, SaturatedFat 4.6 g, Sodium 147.3 mg, Sugar 24.4 g
GIANT CHEWY PEANUT BUTTER COOKIES
Make and share this Giant Chewy Peanut Butter Cookies recipe from Food.com.
Provided by Wildflour
Categories Dessert
Time 32m
Yield 24 cookies
Number Of Ingredients 10
Steps:
- In large bowl, whisk melted butter and both sugars.
- Whisk in eggs and vanilla til blended.
- Stir in peanut butter.
- In smaller bowl, whisk flour, baking powder and salt.
- Stir into butter mixture.
- Stir in peanuts.
- With a 1/4 cup measuring cup, scoop out dough, shape into balls. Makes 24 - 4" cookies.
- Place on parchment lined cookie sheets 2" apart.
- Flatten gently into 3" rounds.
- Bake in 375° oven for 12-14 minutes. Til light golden brown around edges but still slightly soft.
- Slide parchment paper onto wire rack to cool.
- Make criss-cross fork indentations on top of cookies for a more traditional look.
OATS AND PEANUT BUTTER GIANT COOKIES
Make and share this Oats and Peanut Butter Giant Cookies recipe from Food.com.
Provided by Boomette
Categories Drop Cookies
Time 50m
Yield 26 cookies
Number Of Ingredients 11
Steps:
- In a bowl, with an electric mixer, beat peanut butter and butter. Add brown sugar, sugar, baking powder, baking soda and mix until creamy and homogeneous. Add eggs and vanilla while beating. Add oats, peanuts and M & M chocolate. Mix with a wooden spoon.
- Let drop dough, 1/4 cup at a time, on an ungreased baking sheet, leaving room of 4 inch between cookies.
- Cook in a preheated oven of 350 F for 15 minutes or until the sides of cookies are lightly golden.
- Put baking sheets on racks and let cool for 2 minutes. Removed the cookies and let cool completely on a rack.
More about "giant chewy peanut butter cookies food"
GIANT PEANUT BUTTER COOKIES RECIPE - LAND O'LAKES
From landolakes.com
2.5/5 (2)Calories 330 per servingServings 15
- Combine 1/2 cup butter, 1/2 cup sugar and brown sugar in bowl. Beat at medium speed until creamy. Add 1/2 cup peanut butter; continue beating until well mixed. Add egg; continue beating until well mixed. Add all remaining cookie ingredients except additional sugar; beat at low speed until well mixed.
- Shape dough into large balls, using 2 tablespoons dough for each ball. Place onto ungreased cookie sheets; flatten each ball to 3-inch diameter with bottom of drinking glass or measuring cup dipped in sugar. Bake 9-11 minutes or until edges just begin to turn golden brown. Cool 1 minute on cookie sheets; remove to cooling rack. Cool completely.
- Combine powdered sugar, 1/4 cup peanut butter and 2 tablespoons butter in bowl. Beat at medium speed, adding enough milk for desired frosting consistency, until well mixed. Frost and decorate cookies, as desired.
BEST EVER BIG PEANUT BUTTER COOKIES - SUGAR SPUN RUN
From sugarspunrun.com
4.9/5 (11)Total Time 28 minsCategory DessertCalories 475 per serving
- In KitchenAid (or with electric handheld mixer) on medium speed, cream together butter and shortening.
- Add Peanut Butter and sugars and vanilla and beat on medium-high speed until creamy and well combined, about 1-2 minutes (scrape down sides of bowl with rubber spatula if necessary).
THE BEST, SOFTEST PEANUT BUTTER COOKIES OF YOUR LIFE ...
From thefoodcharlatan.com
4.6/5 (39)Total Time 35 minsCategory DessertCalories 169 per serving
- In a large bowl or stand mixer, beat 1/2 cup butter until it is smooth and creamy, scraping the sides of the bowl.Add 1/2 cup sugar and 1/2 cup packed brown sugar.
- I like Jif best. You can use crunchy peanut butter if you like! Beat well until combined.Add 1 egg and 1 and 1/2 teaspoons vanilla.
CHEWY PEANUT BUTTER CUP COOKIES - CHEF LINDSEY FARR
From cheflindseyfarr.com
Reviews 19Total Time 18 mins
- Throw the first five ingredients in a bowl and mix with a hand mixer until well blended. Stir in chocolate chips. Feel free to add more chocolate chips if the moment is right. Wasn’t that crazy easy? Tap your foot in impatience until the oven actually finishes preheating.
- Scoop ~2 tablespoon sized balls of dough onto baking sheet and space them 2 inches apart. If you want pretty, uniform cookies, you should actually form them into balls. If you want a more artistic cookie, just drop them on the cookie sheet. Press down with a fork to flatten slightly.
- Bake 8-11 minutes. I baked mine for 9 minutes but I am a habitual underbaker. Let cool on the cookie sheet before removing.
GIANT CHEWY CHOCOLATE COOKIE RECIPE - DIVAS CAN COOK
From divascancook.com
5/5 (2)Category Cookies, Dessert, SnackCuisine AmericanTotal Time 23 mins
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From momontimeout.com
Reviews 46Category DessertServings 12Estimated Reading Time 3 mins
- Beat in the vanilla and then add in the egg and egg yolk and continue beating until the mixture is light and creamy.
CHUNKY, CHEWY PEANUT BUTTER COOKIES - BROWN EYED BAKER
From browneyedbaker.com
4.6/5 (8)Total Time 25 minsCategory SnackCalories 191 per serving
- Place the peanuts in a food processor or blender and pulse until the consistency of bread crumbs, about 14 pulses.
- In the bowl of an electric mixer on medium speed, beat the butter and peanut butter until creamy, about 2 minutes. Add the sugars and beat until fluffy, about 3 minutes, stopping to scrape down bowl as necessary. Beat in the eggs, one at a time, then the vanilla. Reduce the mixer speed to low and add the dry ingredients gradually until combined without over mixing. Add the ground peanuts and stir gently with a rubber spatula until just incorporated.
GIANT PEANUT BUTTER CHOCOLATE CHIP COOKIE - SWEETEST MENU
From sweetestmenu.com
5/5 (3)Category CookiesCuisine AmericanTotal Time 32 mins
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line a cookie sheet with baking or parchment paper.
- In a large mixing bowl add your butter and pop it in the microwave for about 20 seconds or until just melted. Add your brown sugar and caster sugar and give it a stir. Then add your peanut butter, egg and vanilla extract and stir.
- Add flour and baking soda and stir. Then add your chocolate chips. Stir until a soft cookie dough forms, then transfer the dough to your cookie sheet. Flatten the dough and spread it out to form one large cookie. Keep in mind it will spread out even more in the oven.
- Press a few extra chocolate chips on top, along with your Reese’s peanut butter cups on top. Bake for approximately 12 minutes or until golden brown. Leave to cool completely before enjoying!
GIANT PEANUT BUTTER CUP MARSHMALLOW COOKIES | BIG FAT ...
From picky-palate.com
Cuisine AmericanTotal Time 22 minsCategory DessertCalories 304 per serving
- Preheat oven to 350 degrees F. and spray two 6 count muffin top pans with non stick cooking spray.
- Cream butter and sugars into a stand or electric mixer until creamy and smooth, a minimum of 2 minutes. Add egg and vanilla, beating until combined.
- Place flour, baking soda and salt into a medium bowl, mixing to combine. Slowly add dry ingredients to wet ingredients along with mini chips and marshmallow bits. Mix until just combined.
- With a medium cookie scoop, place 2 scoops of dough into each muffin top cup. Press dough flat then top each cookie with 5 mini peanut butter cups each. Bake for 12-14 minutes or until baked through. Let cool for 10 minutes before transferring to cooling rack. Serve and enjoy!
GIANT CHOCOLATE-PEANUT BUTTER CHIP COOKIES - BROWN EYED BAKER
From browneyedbaker.com
4/5 (1)Total Time 30 minsCategory SnackCalories 682 per serving
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mat; set aside.
- Using an electric mixer, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Scrape the sides of the bowl, then add the eggs one at a time, scraping the sides of the bowl as needed. Add the cocoa powder and vanilla extract, then beat on medium speed until fully incorporated, about 1 minute, stopping to scrape the sides of the bowl once. Reduce the mixer speed to low and add the flour mixture, beating only until incorporated. Fold in the peanut butter chips with a rubber spatula and give the dough a final mix with the spatula to ensure all of the ingredients are wholly incorporated.
- Divide the dough into 9 (giant) or 12 (very large) equal portions. Roll each into a ball and place on the prepared baking sheet. Pat the tops of the cookies ever so slightly (don't press down too hard).
XL BAKERY STYLE PEANUT BUTTER COOKIES - CRAZY FOR CRUST
From crazyforcrust.com
Reviews 127Calories 712 per servingCategory Dessert
- Cream butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment, about 2-3 minutes. Add egg, vanilla, milk, baking soda, and salt and mix until combined. Slowly add flour and mix until dough just comes together. Stir in Reese’s Peanut Butter Chips.
- Scoop 1/4 cupfuls of chilled dough and place on a cookies sheet. Spacing doesn't matter because you're going to chill them. Cover and chill your dough for at least 4 hours (I chilled mine overnight, because it worked better for me, but if you can’t stand to wait that long, 4 hours is good).
- Preheat oven to 350 degrees. Line 2 cookie sheets with parchment or a silpat baking mat. Evenly space cookie dough balls on the cookie sheet and flatten the cookies slightly with the palm of your hand, they won’t spread much on their own. Bake 11-14 minutes (mine baked in about 11-12, because I like them doughier in the center) until the bottoms start to brown. Cool about 5 minutes and then remove from cookie sheets.
ONE GIANT PEANUT BUTTER CHOCOLATE CHIP COOKIE - COMPLETELY ...
From completelydelicious.com
5/5 (2)Calories 1858 per servingCategory Dessert
- In a bowl combine the melted butter, peanut butter and brown sugar with a spoon (or spatula). Mixture will be grainy.
- Add egg yolk and beat with spoon by hand for about 60 seconds. Mixture should lighten in color and texture.
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