PEANUT BUTTER COOKIES
Such an easy thing to make. These are so good with a big glass of milk or a steamy mug of hot cocoa. I have even added chocolate chips and crunched up peanuts. The dough can be also used to make Thumbprints.
Provided by VickyJ
Categories Dessert
Time 30m
Yield 18-24 cookies, 18-24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F
- In a mixing bowl, cream butter until smooth and soft, then add each ingredient in the order listed, mixing about 15 seconds after each addition. (either by hand or mixer). It is important to do all the mixing to make the cookie light and crisp. The final dough will be fairly soft.
- Grease cookie sheet.
- Drop the dough by teaspoon on the cookie sheet. These cookies do not spread, so you can place them about 1-inch apart.
- Flatten by making an "x" on the top with the tines of a fork. Dip the fork in a small bowl of flour between each pressing. If the fork sticks too much, put the dough in the refrigerator for five or ten minutes. Hot cookie sheets can make the dough too soft. While one batch is baking, you can lay out and flatten the next batch on sheets.
- Bake for about 10 minutes, until the bottoms are just browned. Lift one cookie with a spatula to check. The tops of the cookies will be light in color.
- Cookie Varations:.
- Sandwich two cookies together with:.
- •fruit-sweetened strawberry jam, or any flavor you like.
- •or honey (creamy raw honey is particularly good and healthful).
- •or smooth peanut butter, mixed with a little honey, if you would like.
- Peanut Butter Thumbprints:.
- •Instead of flattening the cookies with a fork, make a "thumbprint" depression with your thumb to form a crater. Dip your thumb in flour between each pressing if it sticks. Before baking, fill each cookie with fruit-sweetened strawberry fruit spread, or any flavor you like.
Nutrition Facts : Calories 133.8, Fat 8.3, SaturatedFat 2.9, Cholesterol 17.1, Sodium 150.9, Carbohydrate 12.6, Fiber 0.8, Sugar 6.8, Protein 3.7
HONEY PEANUT BUTTER COOKIES
Make and share this Honey Peanut Butter Cookies recipe from Food.com.
Provided by Rick Young
Categories Dessert
Time 25m
Yield 30 cookies
Number Of Ingredients 12
Steps:
- Preheat your oven to 350°.
- Coat a baking sheet with melted butter or oil.
- Sift the flour into a large bowl and stir in the oats, the baking powder, and the salt In a pan, over medium heat, mix together the butter, sugar, peanut butter, and honey until melted.
- Add the contents of the pan to the flour mixture and stir to combine.
- Form teaspoonfuls of mixture into balls and place on baking sheets, allowing room for spreading. Flatten or "Squish" the dough balls lightly with a fork.
- Bake for ten minutes or until golden in color.
- Cool on baking sheet before removing from sheet.
- ---Topping---.
- Stir together the powdered sugar, butter, and water until smooth.
- Dip tops of cookies into the topping.
- Allow topping to set.
HONEY-PEANUT BUTTER COOKIES
When my husband wants a treat, he requests these chewy peanut butter honey cookies. -Lucile Proctor, Panguitch, Utah
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a bowl, mix shortening, peanut butter and honey. Add eggs; mix well. Combine flour, sugar, baking soda, baking powder and salt; add to peanut butter mixture and mix well. , Roll into 1- to 1-1/2-in. balls and place on ungreased baking sheets. Flatten with a fork dipped in flour. Bake until set, 8-10 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 95 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 80mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
HOT HONEY PEANUT BUTTER COOKIES
These cakey cookies have a pleasing heat that lingers. Use a good, local spicy honey, or make your own -- see our Cook's Note.
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Whisk the flour, baking soda and salt together in a medium bowl. In a large bowl, beat the butter until smooth with an electric mixer. Pour in the honey, continuing to beat the entire time. Beat in the egg until fully combined. Mix in the peanut butter and vanilla until smooth and creamy, then stir in the dry ingredients until well combined. Cover and chill until firm, about 1 hour.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Combine the sugar, chile flakes and peanuts in a medium bowl. Scoop a heaping tablespoon of dough and roll it into a ball. Roll in the sugar mixture to coat. Place on a prepared cookie sheet and press the top down to flatten with the back of a fork. Repeat with the remaining dough, leaving 2 inches between each cookie. Bake until golden and set, about 15 minutes. Cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely.
PEANUT BUTTER AND HONEY COOKIES
You'll want to keep this peanut butter and honey cookies away from the bears and all for yourself!
Provided by Recipe Revival
Categories Peanut Butter Cookies
Time 3h45m
Yield 78
Number Of Ingredients 10
Steps:
- Combine peanut butter, shortening, sugar, honey, and egg in a large bowl; beat with an electric mixer until thoroughly combined.
- Mix flour, baking powder, salt, and baking soda together in a bowl. Add to the wet ingredients and mix until blended. Stir in peanuts.
- Shape dough into a 10x2-inch log. Wrap in waxed paper and chill in the refrigerator for 3 hours.
- Preheat the oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
- Remove dough from the refrigerator and cut into 1/8-inch slices. Place 1 inch apart on the prepared cookie sheets.
- Bake in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely. Repeat to bake remaining cookies.
Nutrition Facts : Calories 50.4 calories, Carbohydrate 6.2 g, Cholesterol 2.4 mg, Fat 2.5 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 36.4 mg, Sugar 3.3 g
PEANUT BUTTER AND HONEY COOKIES
This recipe was in a box of loose recipes I'd cut out of magazines and newspapers. I'm posting it here so it won't get lost.
Provided by Dorel
Categories Drop Cookies
Time 21m
Yield 42 cookies
Number Of Ingredients 11
Steps:
- Cream shortening with sugar.
- Beat in peanut butter, honey, egg and vanilla.
- Combine dry ingredients and blend into peanut butter mixture.
- Drop by teaspoon onto lightly greased baking sheet, flatten with floured fork.
- Top each with peanut halve if desired.
- Bake at 375° for 7-9 minutes.
- I baked mine for 11 minutes.
Nutrition Facts : Calories 86.2, Fat 4.5, SaturatedFat 1, Cholesterol 5, Sodium 57.7, Carbohydrate 10.9, Fiber 0.6, Sugar 7.1, Protein 1.5
HONEY-PEANUT BAR COOKIES
Jim Gales from Glendale, Wisconsin borrows a favorite breakfast cereal as a main ingredient for his small batch of fun, tasty bars. These treats are not sticky, cut well and are ideal to pack.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6 bars.
Number Of Ingredients 5
Steps:
- In a small heavy saucepan, combine sugar and honey. Cook and stir over medium heat until sugar is dissolved. Remove from the heat; stir in peanut butter until blended. Add Cheerios and peanuts; stir to coat. , Spread into an 8x4-in. loaf pan coated with cooking spray. Cover and chill for 1 hour before cutting.
Nutrition Facts : Calories 203 calories, Fat 9g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 126mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 2g fiber), Protein 5g protein.
PEANUT BUTTER AND HONEY NO-BAKE COOKIES
These are a delicious, creamy, and chocolate-free version of a no-bake cookie. My husband is NOT a chocolate fan and has been so thrilled that I came up with this simple but yummy recipe for him!
Provided by mexican lover
Categories Desserts Cookies No-Bake Cookie Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Combine the butter, milk, white sugar, brown sugar, and honey in a large pot over medium-high heat; bring to a rapid boil for 90 seconds. Stir the salt and peanut butter into the mixture and remove immediately from the heat. Add the oatmeal quickly and mix to combine. Make sure the texture is thick with a little bit of sauce, but not too much sauce. If needed add extra oatmeal.
- Drop rounded spoonfuls of the dough 2 inches apart onto aluminum foil or waxed paper; allow to sit 1 to 2 hours before serving.
Nutrition Facts : Calories 396 calories, Carbohydrate 49.7 g, Cholesterol 21 mg, Fat 20.1 g, Fiber 4.1 g, Protein 8.5 g, SaturatedFat 7.1 g, Sodium 225 mg, Sugar 31.3 g
HONEY ROASTED PEANUT COOKIES
These cookies are chewy, and the glaze is just the right amount of sweet. It's a great peanut butter cookie recipe by itself. The glaze is an extra touch for something original!
Provided by Stephanie Z.
Categories Dessert
Time 15m
Yield 5 dozen cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Blend butter, peanut butter, and sugars.
- Add in honey and egg. Mix well.
- Stir in baking soda, then add flour a little at a time.
- Spoon onto cookie sheet, and bake 9-12 minutes until golden.
- While cookies are baking, mix together glaze ingredients with an electric mixer. If glaze is too watery, add a little more powdered sugar (up to 1/4 cup) until it's a good consistency.
- Drizzle over cookies. Top with honey roasted peanuts.
Nutrition Facts : Calories 2225.3, Fat 122, SaturatedFat 48.3, Cholesterol 273.3, Sodium 1368.1, Carbohydrate 257.1, Fiber 11, Sugar 171.5, Protein 46
HONEY WHOLE WHEAT PEANUT BUTTER COOKIES
These soft and cakey peanut butter cookies use nonfat Greek yogurt and don't have any oil or butter. With whole wheat flour and honey, they are great as a snack between meals.
Provided by Tammy Lynn
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 50m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper or use cooking spray.
- Combine peanut butter, honey, and brown sugar in a large bowl; beat with an electric mixer until creamy. Add Greek yogurt, egg, and vanilla extract; mix well. Add whole wheat flour, baking soda, and salt. Mix until dough is blended together. Refrigerate dough for 20 minutes.
- Scoop 1 tablespoon of chilled dough and roll into a ball. Place cookie balls 2 inches apart on the prepared cookie sheet. Press down with a fork in a criss-cross pattern.
- Bake in the preheated oven until edges firm up and start to brown, 8 to 10 minutes.
Nutrition Facts : Calories 96.1 calories, Carbohydrate 13.5 g, Cholesterol 7.8 mg, Fat 4.1 g, Fiber 1.1 g, Protein 3 g, SaturatedFat 0.6 g, Sodium 62.2 mg, Sugar 8.7 g
HEALTHY PEANUT BUTTER & HONEY COOKIES
Really quick to make, but you need a food processor. A very healthy cookie, so you won't feel bad going back for seconds or thirds! You can also make these cookies gluten-free by replacing the whole wheat flour with 1 cup brown rice flour and 2 tablespoons cornstarch. From the Bracketts 7 Secrets Cookbook to lose weight, lower cholesterol, and reverse diabetes.
Provided by Enjolinfam
Categories Dessert
Time 25m
Yield 20 cookies, 20 serving(s)
Number Of Ingredients 5
Steps:
- Place peanuts and flour in a food processor and whiz for about 1 minute until nuts and flour are about the same texture.
- Microwave honey. This is a critical step. The honey is the liquid in the recipe. It needs to pour like water or the mix will seem dry and if too much water is added, the cookies will be tough.
- Place flour-and-nut mixture in a mixing bowl and add the salt if the peanuts are not already salted. Mix in the honey and vanilla. Stir together and then mix with your hands. (If your food processor is large enough, you can mix the honey and vanilla in the processor. Turn on briefly to mix.).
- Note: The dough should hold together without being dry and crumbly. If needed, add a tablespoon of water, but be careful not to get it so wet that it sticks to your hands. It should be like piecrust. If it is too dry, the cookies will crumble and not hold together, but if too wet, they will be hard to handle and the baked cookies will be hard. A little extra flour can be worked in if the dough is too sticky!
- Pinch off pieces of dough and roll into balls the size of walnuts. Place on a cookie sheet and press flat with hands. Then press flatter with fork, dipping the fork in water as needed to keep it from sticking to the dough (or use a plastic fork - it won't stick even if dry, but will break unless you press on the tines).
- Bake at 350 degrees F for about 10 minutes. Watch them carefully. They are done when just beginning to brown on the edges. I can think of nothing that burns so easily as peanut butter cookies, so take them out before it looks like they're done!
- Let them cool on the cookie sheet before removing.
Nutrition Facts : Calories 179.7, Fat 11.4, SaturatedFat 1.6, Sodium 301.5, Carbohydrate 16.2, Fiber 2.5, Sugar 8, Protein 6.2
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