Make Ahead Peanut Butter Cookies Food

PEANUT BUTTER COOKIES

Peanut Butter Cookies image

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

Ingredients

1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/4 cups sifted flour
3/4 teaspoon baking soda
1/4 teaspoon salt

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.

MAKE AHEAD PEANUT BUTTER COOKIES

Make Ahead Peanut Butter Cookies image

This recipe uses a make ahead mix that can be stored in the refrigerator for up to 4 weeks. Add the ingredients listed below to the make ahead mix for peanut butter cookies.

Provided by Lynn

Categories Desserts Cookies Refrigerator Cookie Recipes

Yield 12

Number Of Ingredients 6

Ingredients

2 cups Make Ahead Cookie Mix
1 cup packed brown sugar
⅓ cup shortening
½ cup peanut butter
½ teaspoon vanilla extract
1 egg

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Combine 2 cups of Make Ahead Cookie Mix with brown sugar, shortening, peanut butter, vanilla, and egg.
Shape dough into balls. Place dough on ungreased cookie sheets. Flatten with a fork. Bake 7-11 minutes.

Nutrition Facts : Calories 189.7 calories, Carbohydrate 20.1 g, Cholesterol 15.5 mg, Fat 11.5 g, Fiber 0.6 g, Protein 3.2 g, SaturatedFat 2.7 g, Sodium 60.3 mg, Sugar 18.8 g

MAKE-AHEAD BREAKFAST GRANOLA COOKIES

Make-Ahead Breakfast Granola Cookies image

Provided by Katie Lee Biegel

Categories main-dish

Time 35m

Yield 12 to 15 cookies

Number Of Ingredients 9

Ingredients

2 cups creamy peanut butter
1 cup firmly packed light brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 large eggs
1 cup rolled oats
1/2 cup dried cranberries
1/2 cup roasted and salted pepitas
Greek yogurt, optional

Steps:

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Mix the peanut butter, brown sugar, vanilla, cinnamon and eggs in a large bowl with a handheld mixer until smooth. Add the oats, cranberries and pepitas and mix until just combined. Use a 1/4-cup dry measuring cup or 1/4-cup ice cream scoop to scoop the dough onto the baking sheets, leaving at least 1 inch between scoops, making about 9 per tray. Flatten the scoops slightly with the back of a spoon. Bake until the cookies are starting to brown, 10 to 12 minutes.
Let them sit on the baking sheets for a couple of minutes to let them set up a little bit. Serve warm, or let cool completely, then store in an airtight container for up to a week. Also great for freezing and eating straight out of the freezer! Serve with Greek yogurt for slathering or dipping, if using.

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