PEANUT BUTTER LOGS
These peanut butter logs have definitely stood the test of time. My husband has been enjoying them since he was a toddler! -Micky Faginkrantz, Ft. Bliss, Texas
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter, peanut butter and confectioners' sugar; stir in cereal. Divide dough in half. Cover and refrigerate 1 hour or overnight. Working with half of dough, scoop into tablespoonfuls and shape into 1/2-in.x2-in.-thick logs. Place on waxed paper-lined pans., In a microwave-safe bowl, melt chocolate chips; stir until smooth. Dip or drizzle over logs. If desired, sprinkle with peanuts. Chill until set. Repeat with remaining dough. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 132 calories, Fat 8g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 56mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
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.
CLASSIC PEANUT BUTTER COOKIES
The easiest recipe for homemade peanut butter cookies. Soft and irresistibly delicious cookies with peanut butter flavor.
Provided by Valentina Ablaev
Categories Easy
Time 28m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper.
- With an electric hand mixer, cream together the butter, granulated sugar, and brown sugar. Add the peanut butter and egg and mix until combined.
- In a separate bowl, add baking powder, baking soda, salt, and flour (sift flour once measured). Add to the peanut butter mixture, mix until combined.
- Form dough into 1" balls. Place the balls about 3-inches apart on the prepared baking sheet. Flatten in a crisscross pattern using a fork.
- Bake 8-9 minutes until cookies just start to turn golden at the base. Remove from the oven and allow cookies to cool 5 minutes then transfer on a wire rack.
Nutrition Facts : Calories 137 kcal, Carbohydrate 15 g, Protein 3 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 17 mg, Sodium 88 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
LOADED PEANUT BUTTER COOKIES
These thick and chewy flourless cookies give off major comfort food vibes. The oats and coconut give them a chewy texture and heft, while the peanut butter cup candies double down on the chocolate-peanut butter profile. For the ideal soft and chewy texture, make sure to bake the cookies until they are very softly set at the edges and then cool slightly on the baking sheets to set as they will be delicate while warm.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 12 loaded peanut butter cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 350˚ F. Spread the oats on a large baking sheet and bake until lightly toasted, 10 to 12 minutes. Let cool. Line 2 separate baking sheets with parchment paper.
- Combine the peanut butter and butter in a large bowl and beat with a mixer on medium speed. Add the brown sugar, granulated sugar, salt, baking powder and baking soda and beat until smooth, 1 to 2 minutes. Beat in the eggs, then with a rubber spatula, stir in the toasted oats, chocolate chips, coconut and peanut butter cups.
- Scoop 12 mounds of dough (about 1/3 cup each), packing the dough together, and arrange about 2 inches apart on the baking sheets. Lightly flatten with your fingers.
- Bake, switching the pans halfway through, until the edges of the cookies are set but still soft, 20 to 24 minutes. If any cookies are misshapen, use a spatula to press the edges back into a round shape. Let the cookies cool 10 minutes on the pans, then transfer to a rack to cool completely (the cookies will hold together best when fully cooled).
PEANUT BUTTER COOKIES
With just three ingredients, these simple peanut butter cookies will delight kids and grown-ups alike - and they're gluten-free, too
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 27m
Yield Makes 16
Number Of Ingredients 4
Steps:
- Heat oven to 180C/160C fan/gas 4 and line 2 large baking trays with baking parchment.
- Measure the peanut butter and sugar into a bowl. Add ¼ tsp fine table salt and mix well with a wooden spoon. Add the egg and mix again until the mixture forms a dough.
- Break off cherry tomato sized chunks of dough and place, well spaced apart, on the trays. Press the cookies down with the back of a fork to squash them a little. The cookies can now be frozen for 2 months, cook from frozen adding an extra min or 2 to the cooking time.
- Bake for 12 mins, until golden around the edges and paler in the centre. Cool on the trays for 10 mins, then transfer to a wire rack and cool completely. Store in a cookie jar for up to 3 days.
Nutrition Facts : Calories 126 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 0.5 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
PEANUT BUTTER LOGS
Make and share this Peanut Butter Logs recipe from Food.com.
Provided by Nyteglori
Categories Bar Cookie
Time 5m
Yield 1 batch
Number Of Ingredients 7
Steps:
- Kneed all ingredients together with your hands, adding enough milk powder to form a stiff but not crumbly dough. This may be more or less than a cup depending upon how thin your peanut butter and honey are.
- Optional ingredients can be kneaded in as well.
- Shape into logs about 2-3 inches long and 1 inch in diameter.
- Roll in powdered milk, confectioner's sugar or coconut.
LOGGER'S PEANUT BUTTER COOKIES
These cookies have that little extra something in them. It has always been a family favourite, and perfect for those days when you just find yourself craving a peanut butter cookie.
Provided by BJ from BC
Categories Dessert
Time 10m
Yield 24 cookies
Number Of Ingredients 12
Steps:
- 1. Measure raisins into a little bowl and add just enough boiling water to cover and let stand (keeps them from drying out).
- 2. Cream shortening, sugar, eggs, and vanilla. Add peanut butter. Remove liquid from raisins and add them too and continue to mix.
- 3. In a separate bowl combine dry ingredients.
- 4. Slowly add to creamed mixture.
- 5. Drop by tsp and press with fork both ways.
- 6. Bake at 375' for 8 - 10 minutes.
Nutrition Facts : Calories 121.4, Fat 5.2, SaturatedFat 1.2, Cholesterol 7.8, Sodium 106.2, Carbohydrate 17.2, Fiber 0.8, Sugar 10.9, Protein 2.5
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- Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and both sugars together on medium speed until smooth, about 1-2 minutes. Add the eggs and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the peanut butter and vanilla, then beat on high speed until combined.
- Add the dry ingredients to the wet ingredients, then mix on low until combined. With the mixer running on low speed, add the peanuts, if using. Dough will be thick and soft.
- Cover and chill the dough for 1 hour in the refrigerator (and up to 2-3 days). If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
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