PEANUT BUTTER COOKIES
I've been baking these since I was a little girl. Nothing better than a glass of milk and a couple of warm peanut butter cookies!
Provided by Christine
Categories Dessert
Time 22m
Yield 24-36 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375º.
- Mix first six ingredients.
- Add the rest of the ingredients.
- Mix well.
- Roll into balls and press down with a fork dipped in sugar or flour.
- Bake for 10-12 minutes on ungreased cookie sheet (I usually grease my cookie sheet anyway). Ovens vary so your baking time may be less. Just keep an eye on them.
PEANUT BUTTER COOKIE SANDWICHES
These chewy peanut butter cookie sandwiches taste like nutter butter cookies! Filled with a thick peanut butter filling, they're irresistible.
Provided by Sally
Categories Dessert
Time 50m
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Whisk the flour, oats, baking soda, baking powder, and salt together until combined. Set aside.
- In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the peanut butter, egg, and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed to combine. Add the dry ingredients to the wet ingredients and mix on low until combined.
- Scoop cookie dough into balls, about 2 heaping teaspoons of dough per cookie (almost 1 Tablespoon- any size around here is great), and arrange 3 inches apart on the baking sheets. Using the back of a measuring cup or drinking glass, gently press down on each dough ball to slightly flatten. Bake for 10-11 minutes or until edges are lightly browned and appear set.
- Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely before sandwiching.
- In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the frosting ingredients together until combined and smooth. Spread the frosting onto the flat side of one cookie and sandwich with the other. (Or you can use a piping tip- I used piping tip #12 to pipe the frosting onto the cookies before sandwiching.) Repeat with remaining.
- Cookies will stay fresh covered at room temperature for 3 days or in the refrigerator for 1 week.
CHEF JOHN'S PEANUT BUTTER COOKIES
These classic cookies don't get much easier.
Provided by Chef John
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Beat butter, white sugar, brown sugar, peanut butter, salt, baking powder, and baking soda in a stand mixer until smooth.
- Scrape down the sides of the bowl and beater with a spatula. Add egg and mix for about 1 minute.
- Slowly mix in flour with the mixer on low. Scrape down the sides of the bowl and beater. Mix on medium until combined, about 30 seconds.
- Form dough into a ball, cover with plastic and refrigerate for 2-3 hours.
- Preheat the oven to 375 degrees F (190 degrees C).
- Portion out cookie dough in equal-sized balls on a baking sheet covered with a silicone baking mat. Use damp hands to roll dough into smooth balls. Stamp each ball with a fork in a criss-cross pattern.
- Bake in the preheated oven for 10 minutes until golden.
- Leave on the baking sheet for 5 minutes before transferring to a cooling rack.
Nutrition Facts : Calories 251.6 calories, Carbohydrate 29.5 g, Cholesterol 35.8 mg, Fat 13.6 g, Fiber 1 g, Protein 4.7 g, SaturatedFat 6.1 g, Sodium 228.7 mg, Sugar 18.3 g
PEANUT BUTTER COOKIES
Make these quick and easy peanut butter cookies for a nutty dessert everyone will love.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 48
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. In a medium bowl, whisk together flour and baking powder; set aside.
- In a large bowl, beat peanut butter, sugar, and butter until smooth. Beat in egg. Gradually add flour mixture, beating to combine.
- Pinch off dough by the tablespoon; roll into balls. Place 2 inches apart on parchment-lined baking sheets. Using a fork, press balls in a crisscross pattern, flattening to a 1/2-inch thickness.
- Bake cookies, rotating halfway through, until lightly golden, 18 to 22 minutes. Cool cookies on a wire rack.
Nutrition Facts : Calories 181 g, Fat 8 g, Protein 3 g
PEANUT BUTTER COOKIES
Try our version of a classic! These Old-Fashioned Peanut Butter Cookies are a tried and true crowd-pleaser with their creamy peanut butter flavor.
Provided by My Food and Family
Categories Dairy
Time 25m
Yield Makes 30 servings, 1 cookie each.
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Mix first 4 ingredients until well blended. Beat butter, peanut butter and sugars in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, beating well after each addition.
- Drop tablespoonfuls of dough, 2 inches apart, onto baking sheets sprayed with cooking spray. Flatten each, in crisscross pattern, with tines of fork.
- Bake 8 to 10 min. or until golden brown. Cool on baking sheets 3 min.; remove to wire racks. Cool completely.
Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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
BIG GRANDMA'S BEST PEANUT BUTTER COOKIES
This is my husband's grandmother's recipe that is cherished by the family. They are the best cookie that melts in your mouth. They don't have the normal peanut butter fork crossing...but more of a crackled sugar type cookie... My husband comes from a huge family - and these are one of the cherished recipes!!
Provided by LiisaN
Categories Dessert
Time 27m
Yield 3 dozen cookies, 36 serving(s)
Number Of Ingredients 9
Steps:
- Cream together the sugars, Crisco, peanut butter.
- Add the eggs and vanilla.
- Sift the dry ingredients together and add gradually until blended well.
- Roll into tablespoon size balls.
- Roll cookie dough balls into sugar.
- Place on cookie sheets- do not mash with fork in normal "peanut butter cookie" fashion!
- Bake at 350° oven for 11-13 minutes.
PEANUT BUTTER COOKIES
Bake Food Network Kitchen's easy recipe for Peanut Butter Cookies using a whole cup of smooth peanut butter.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 2 dozen cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Grease a baking sheet. In a large bowl, cream together sugar and butter. Beat in egg to mixture. Mix in peanut butter and vanilla until smooth and creamy. Stir in salt, baking soda and flour until well combined. Roll dough into 1 inch balls and then roll in sugar. Place on baking sheet and flatten with fork. Bake for 12-15 minutes.
PEANUT BUTTER COOKIES RECIPE
These ULTRA-easy, melt-in-your-mouth peanut butter cookies with just the right balance of salty and sweet are a sure to please treat.
Provided by John Kanell
Categories Dessert
Time 15m
Number Of Ingredients 8
Steps:
- Preheat over to 350F
- Sift flour and baking powder together then whisk to combine.
- Cream butter and sugars in a stand mixer fitted with a paddle attachment. You can add an optional 1/4-1/2 tsp sea salt.
- Add peanut butter and mix until incorporated.
- Mix in egg and vanilla extract then add flour mixture and beat until incorporated.
- Roll dough into one inch balls and place on baking sheet lined with parchment paper.
- Flatten cookies with a fork in a criss-cross pattern.
- Bake cookies for about 10 minutes.
- Allow cookies to cool completely on baking sheet, they need to set up before being transferred.
Nutrition Facts : ServingSize 105 g, Calories 193 kcal, Carbohydrate 16 g, Protein 5 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 23 mg, Sodium 115 mg, Fiber 1 g, Sugar 7 g
PEANUT BUTTER COOKIES
Nice, quick and easy peanut butter cookie recipe. Ideal for when getting to the bottom of the peanut butter jar.
Provided by tonykibble
Time 40m
Yield Makes Cookies
Number Of Ingredients 0
Steps:
- Preparation method
- 1.Preheat the oven to 180C/350F/Gas 4.
- 2.Place the flour, sugar, peanut butter, egg yolk and butter into a large bowl and mix together until combined to a smooth dough.
- 3.With lightly floured hands, break off evenly sized pieces of the dough and roll into walnut sized balls.
- 4.Place the dough balls onto a baking sheet lined with silicon paper or baking parchment and gently press each ball with the back of a fork to flatten slightly.
- 5.Place in the oven and bake for ten minutes, or until just turning golden-brown.
- 6.Transfer the cookies to a wire rack and allow to cool for ten minutes.
- 7. Transfer to a plate and dust with icing sugar
PEANUT BUTTER OATMEAL COOKIES
These peanut butter oatmeal cookies are 100% delicious. Plus, they're gluten free and easy to make in just one bowl. Meet your new favorite peanut butter cookie recipe! Recipe yields about 27 cookies.
Provided by Cookie and Kate
Categories Cookie
Time 35m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Line tw0 large, rimmed baking sheets with parchment paper or silicone mats for easy clean-up.
- In a large mixing bowl, combine the peanut butter with the sugar and coconut oil. Use an electric mixer or a large spoon to mix until well combined. Add the eggs, baking soda and vanilla, and mix well. Add the oats and mix until they're evenly incorporated.
- Drop 2 tablespoons of dough per cookie onto the prepared baking sheets. These cookies spread while baking, so leave a couple of inches around each one. Gently shape them into a more rounded mound and press down lightly so they're no taller than 1 inch.
- Bake 8 to 10 minutes, until they're just starting to turn golden around the edges. Do not overbake. They will flatten more as they cool. Let the cookies cool for 10 minutes before transferring them to a cooling rack. In the meantime, bake your next round of cookies, and so on.
- If desired, sprinkle the cookies lightly with flaky sea salt. Let them cool completely before storing them in an airtight container. Cookies will keep well for several days at room temperature.
Nutrition Facts : ServingSize 1 cookie (made with first ingredient listed on each line), Calories 203 calories, Sugar 19.4 g, Sodium 175.6 mg, Fat 10.8 g, SaturatedFat 3.9 g, TransFat 0 g, Carbohydrate 23.6 g, Fiber 1.1 g, Protein 4.4 g, Cholesterol 20.7 mg
PEANUT BUTTER SANDWICH COOKIES
I'm a busy mother of two young children. I work in our school office and help my husband on our hog and cattle farm. When I find time to bake a treat, I like it to be special. The creamy filling gives traditional peanut butter cookies a new twist. -Debbie Kokes, Tabor, South Dakota
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 44 sandwich cookies.
Number Of Ingredients 14
Steps:
- In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy, about 4 minutes. Beat in eggs and vanilla. Combine the flour, baking soda and salt; add to creamed mixture and mix well., Shape into 1-in. balls and place 2 in. apart on ungreased baking sheets. Flatten to 3/8-in. thickness with fork. Bake at 375° for 7-8 minutes or until golden. Remove to wire racks to cool. , For filling, in a large bowl, beat the peanut butter, confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Spread on half of the cookies and top each with another cookie.
Nutrition Facts : Calories 197 calories, Fat 9g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 119mg sodium, Carbohydrate 26g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
PEANUT BUTTER OATMEAL-CHIP COOKIES
These chocolate peanut butter oatmeal cookies are my husband's favorite, my classes' favorite, my colleagues' favorite and frankly my favorite, too. They're just plain yummy! This recipe also makes about 11 dozen...bake sale, here we come. -Dana Chew, Okemah, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 11 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Cream butter, peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. In a separate bowl, whisk flour, salt, baking soda and baking powder; gradually beat into creamed mixture., Stir in chips and oats. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until golden brown, 9-12 minutes. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container.
Nutrition Facts : Calories 109 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 93mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
THE BEST PEANUT BUTTER COOKIES
Steps:
- Preheat the oven to 350 degrees F.
- In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
- In a large bowl with a handheld electric mixer or in the bowl of an electric stand mixer fitted with the paddle attachment, beat together the butter and peanut butter until light and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed.
- Add the brown sugar and granulated sugar and mix until combined. Beat in the eggs and vanilla until creamy.
- Add the dry ingredients and mix until combined.
- Scoop the dough and roll into 1- or 2-inch balls. Place on parchment- or silpat-lined (or lightly greased) large, rimmed baking sheets, placing them a couple inches apart.
- Bake for 10-11 minutes until puffed. Don't overbake.
- Remove from the oven and immediately press each cookie to flatten slightly with the bottom of a flat drinking glass. Don't flatten the cookies to smithereens, just press the puffed part down until the cookies are an even thickness.
- Scoop onto a cooling rack to cool completely. These cookies freeze great (and actually taste amazing straight from the freezer).
Nutrition Facts : ServingSize 1 Cookie, Calories 211 kcal, Carbohydrate 21 g, Protein 5 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 23 mg, Sodium 192 mg, Fiber 1 g, Sugar 13 g
HUSBAND-WINNING PEANUT BUTTER COOKIES
Steps:
- Preheat the oven to 375°F. Line 2 large cookie sheets with parchment paper Cream the peanut butter, shortening, butter and brown sugar in the bowl of a mixer. Add the milk, vanilla and egg, and blend just until combined. Add flour, salt and baking soda. (Note: You can pre-mix them in a separate bowl, but for this recipe we find as long as the salt and baking soda layer in on top of the flour before mixing, it turns out just fine!) Blend until flour is combined, scrape bowl and mix 20 seconds more. Place bowl in freezer for at least a half hour. An hour is preferable (this dough will keep splendidly in the freezer for several months). Use a 1/4 cup scoop to place balls of dough 2 inches apart on cookie sheets. Place in oven and bake for 7 minutes. Rotate pans front to back and top to bottom in oven and bake for 5 minutes more. Remove promptly from oven and slide parchment paper onto cooling racks. (Note: Keeping them on the pan will continue baking the cookie, leaving you with a more crumbly texture, which although is still tasty, isn't as husband-winning. ) Let sit for 2 minutes on parchment and press with a potato masher. It will create uniform markings on your cookies and presses the gooey centers down keeping your cookie moist and delicious. Cool and enjoy! They will keep up to a week in an airtight container, if you can keep your hands out of the cookie jar!
FLOURLESS PEANUT BUTTER COOKIES
Steps:
- In a large bowl, mix all ingredients. Roll level tablespoons into balls. Place on an ungreased baking sheet; flatten with a fork.
- Bake at 350 F for 18 minutes. Remove to a wire rack to cool.
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- Place butter and peanut butter in a large bowl. Using a hand or a stand mixer, mix until combined then add both sugars. Cream until smooth. Mix in egg, vanilla, and milk and mix on medium speed until combined.
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- Preheat oven to 350 degrees. In medium mixing bowl, cream together softened butter, brown sugar, and sugar for 5 minutes until light and fluffy. Using a spatula, scrape down the sides of the bowl at least 2-3 times to ensure adequate mixing.
- Stir in flour, baking soda, and salt until just mixed. Avoid overmixing. Fold in chocolate chips or chunks.
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