PEANUT BUTTER COOKIES
You probably have all the ingredients for these delicious peanut butter cookies on hand-especially if you're a peanut butter fan! For extra peanut butter flavor, sprinkle cookies with salted peanuts before popping them in the oven. Substitute smooth peanut butter for chunky to get a different cookie texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Line several baking sheets with parchment paper, and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter, peanut butter, and both sugars together until light and fluffy. Add egg and vanilla, and mix on medium speed until well combined.
- In a medium mixing bowl, sift flour and baking soda together. Add to the butter mixture, and beat just to combine.
- Scoop out 2 tablespoons of dough, shape into a ball, and place on one of the prepared baking sheets. Repeat with remaining dough, placing scoops 3 inches apart. Dip the tines of a fork in warm water; press the dough balls lightly with the back of the fork to flatten them slightly (dip the fork back in the water for each dough ball, to prevent sticking). Sprinkle with a few peanuts, if desired.
- Transfer to the oven, and bake until golden brown, 18 to 20 minutes, rotating the baking sheets between the oven shelves halfway through baking. Transfer baking sheets to a wire rack to cool. Store in an airtight container at room temperature up to 1 week.
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
MARTHA STEWART'S PEANUT-BUTTER SURPRISES
I make this recipe every year for Christmas. Definitely a family favorite and one of my most requested recipes. (*Note - prep time is estimated and does not include chill time)
Provided by ltlmishu
Categories Dessert
Time 42m
Yield 2 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line two baking sheets with parchment. Sift together flour, cocoa powder, baking powder, and baking soda, and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vegetable shortening, granulated sugar and 1 cup brown sugar on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing until fully combined between additions. Add vanilla; beat to combine. Gradually add dry ingredients; mix on low speed until fully combined. Add chocolate chips; mix on low just until combined. Cover bowl with plastic wrap; chill until firm about 1 hour.
- In a small bowl using a rubber spatula, stir together peanut butter and remaining 1/4 cup brown sugar.
- Drop 1 tablespoon of dough at a time onto baking sheets, spacing cookies about 2 inches apart. Make a thumbprint in the center of each cookie. Fill thumbprint with 2 teaspoons peanut butter mixture. Top with a second tablespoon of flattened dough. Carefully mold dough to cover "surprise.".
- Bake until firm, about 12 minutes, rotating halfway through. Transfer baking sheets to wire racks to cool for 5 minutes. Remove cookies from baking sheets, and let cool completely on wire racks.
Nutrition Facts : Calories 2937.8, Fat 164.1, SaturatedFat 69, Cholesterol 333.5, Sodium 847.8, Carbohydrate 357.5, Fiber 19.3, Sugar 235.4, Protein 43.6
FLOURLESS PEANUT-CHOCOLATE COOKIES (MARTHA STEWART)
These cookies come from the marthastewart.com website and are really, really tasty. They are sweet, chewy, full of chocolate and nuts-the perfect treat. As written the cookies come out very sweet, so feel free to reduce the sugar amount or use a sugar substitute for part of it.
Provided by Lalaloula
Categories Dessert
Time 22m
Yield 18 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- In a small bowl combine sugar, soda and salt.
- In a large bowl, stir together sugar-soda-salt-mix, egg and vanilla until well combined. I used a wire whisk for this step.
- Now add in the peanut butter, stir with a spoon til well combined and smooth.
- Fold in chocolate chips and roasted peanut pieces.
- With moistened hands, roll dough, about 1 heaping tablespoon at a time, into balls. Place 2 inches apart on two baking sheets.
- Bake for about 12-14 minutes. Cookies will still be slightly soft, but firm up while cooling.
- Allow to set on baking sheet for a couple of minutes and then transfer to wire racks to cool completely.
Nutrition Facts : Calories 191.4, Fat 12.7, SaturatedFat 3.3, Cholesterol 10.3, Sodium 189.2, Carbohydrate 17, Fiber 1.8, Sugar 13.7, Protein 5.7
CLASSIC PEANUT BUTTER COOKIES
For the best texture, use regular, not natural, peanut butter.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Whisk flour, baking soda, and salt in a medium bowl.
- Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, 2 to 3 minutes. Mix in eggs, then peanut butter.
- Reduce speed to low. Add flour mixture in 3 batches, mixing until just combined after each addition. Cover with plastic wrap, and refrigerate 30 minutes.
- Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 1 1/2 inches apart. Press cookies with fork tines to flatten and create a cross-hatch pattern. Bake until golden brown, 14 to 16 minutes. Let cool on sheets 5 minutes. Transfer cookies to wire racks to cool completely.
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