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.
PEANUT BRITTLE COOKIES
Cookie dough is easily pressed into a pan, baked and broken into pieces. The fabulous flavor of peanut brittle with less fuss!
Provided by Pillsbury Kitchens
Categories Dessert
Time 50m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Grease large cookie sheet with shortening or cooking spray. In large bowl, beat brown sugar and butter with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in 2 tablespoons beaten egg and the vanilla. On low speed, beat in flour, baking soda and cinnamon until dough forms. Stir in 1/2 cup finely chopped peanuts. Refrigerate dough 30 minutes.
- Crumble chilled dough onto cookie sheet. With floured hands, press dough into 14x10-inch rectangle. Brush with reserved 1 tablespoon egg. Sprinkle with 1/2 cup peanuts; press into dough.
- Bake 20 to 25 minutes or until dark golden brown. Cool 5 minutes; while warm, cut or break into 24 pieces.
Nutrition Facts : Calories 110, Carbohydrate 9 g, Cholesterol 20 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 5 g, TransFat 0 g
GIANT PEANUT BUTTER BLOSSOM COOKIE
Want to win the next cookie swap? Wow everyone with this gigantic cookie-cake with an equally large chocolate kiss-shaped center.
Provided by Food Network Kitchen
Time 2h
Yield 12 servings
Number Of Ingredients 9
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F. Line a 18-by-13-inch baking sheet with parchment.
- Whisk together the flour, baking powder and salt in a medium bowl.
- Beat the butter and 2 cups of the sugar together in a large bowl with an electric mixer on medium speed until light and fluffy, scraping down the bowl as needed. Add the eggs, peanut butter and vanilla and beat until smooth and creamy. Gradually add the flour mixture, mixing until the dough comes together and is smooth.
- Turn the dough out onto the prepared baking sheet. Form into a ball, cover with plastic wrap and chill about 40 minutes.
- Roll the chilled dough ball in the remaining 1/4 cup of sugar. Put the cookie back on the baking sheet and bake for 15 minutes. Reduce the temperature to 300 degrees F and bake, rotating the pan half way through, until golden brown and the center is set, but still soft, about 1 hour to 1 hour 10 minutes more. Cool on the pan on a wire rack for 5 minutes. Push the chocolate kiss-shaped candy into the center of the cookie. Cool another 40 minutes before slicing into wedges and serving.
THE BEST PEANUT BRITTLE
This sweet and salty peanut brittle has the perfect crunch and sheen. With a little patience, you'll have a delicious brittle to serve to party guests or as an edible gift around the holidays.
Provided by Food Network Kitchen
Time 40m
Yield 8 to 10 servings; makes about 20 pieces
Number Of Ingredients 6
Steps:
- Line a rimmed baking sheet with foil and grease with nonstick cooking spray.
- Stir together the sugar, corn syrup and 1/2 cup water in a medium saucepan fitted with a candy/deep-fry thermometer. Bring the mixture to a boil over medium heat, then continue to boil until it's golden brown and it reaches 340 degrees F, about 15 minutes.
- Working quickly, remove the pan from the heat and stir in the butter and baking soda until smooth (it will foam and bubble up). Stir in the peanuts until evenly distributed amongst the sugar mixture.
- Pour onto the prepared baking sheet and quickly smooth with a rubber spatula into a thin and even layer. Let harden uncovered at room temperature until cooled completely. Break into pieces and store in an airtight container.
PEANUT BRITTLE COOKIES
"The Love of Baking"is where this recipe came from. Once I didn't have eggs and so I used Eggs Whites and then put the whole bag of chocolate chips in the batter. I did not have any Skor Toffee Chipits packages on hand for the recipe but I had 4 Skor bars which I chopped up then got the bright idea to put them in my mini grinder not a good idea they were almost dust in a second. The cookie came out beautiful toffee crunch on the outside soft and chewy in the centre. I have never used unsalted peanuts only pecans. I forgot the nuts once altogether so I drizzled melted special dark chocolate on top of the cookie. I also dropped the batter by rounded tablespoons and I have rolled the batter in the palms of my hands the dropped cookie looks much more appetizing as the dropped cookie batter bakes with fissures that are slightly crispy and tastes better. Rounded tablespoon yield is 22 cookies if a rounded teaspoon 2 1/2 dozen.This cookie recipe has a consistent excellent taste and texture I can't imagine how good this cookie would be if you actually used what you were suppose too which I will one of these days I will as I love this cookie recipe!
Provided by oilpatchjo
Categories Canadian
Time 22m
Yield 44 cookies, 22 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
- In a large bowl, beat shortening with sugars and vanilla until creamy. Beat in egg. Add flour, baking soda and salt, mixing until incorporated. Stir in 1 cup (250 ml) Reese's peanut butter chipits, all toffee bits and all peanuts.
- Drop mixture by rounded tablespoons (15 ml) onto prepared baking sheets, about 2" (5 cm) apart.
- Bake each sheet in preheated oven 10 - 12 minutes or until deep golden brown and just set. Cool on sheet, 3 minutes. Remove to wire racks and cool completely. Melt remaining peanut butter chips in microwave on High (100%) about 45 seconds. Drizzle over cooled cookies.
Nutrition Facts : Calories 240.7, Fat 14.1, SaturatedFat 5, Cholesterol 12.3, Sodium 143.7, Carbohydrate 24.6, Fiber 1.2, Sugar 16.7, Protein 4.5
MOM'S BEST PEANUT BRITTLE
This is a wonderful peanut brittle that is easy to make and wows everyone! Have all the ingredients for this recipe measured out and ready. This recipe requires that you react quickly. You do not have time to measure ingredients in between steps.
Provided by Amanda
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Time 55m
Yield 16
Number Of Ingredients 7
Steps:
- Grease a large cookie sheet. Set aside.
- In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
- Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces.
Nutrition Facts : Calories 143.5 calories, Carbohydrate 22.3 g, Cholesterol 3.8 mg, Fat 6 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 132.2 mg, Sugar 15.6 g
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