MR. GOODBAR PEANUT BUTTER COOKIES RECIPE - (3.8/5)
Provided by cecelia26_
Number Of Ingredients 14
Steps:
- 1.Preheat oven to 350°F. Line two baking sheets with parchment paper. Set aside. 2.Whisk together the dry ingredients in a medium bowl. In a large bowl, cream together the butter, peanut butter, and brown sugar. Stir in the egg and vanilla. Add the flour in thirds and stir until smooth. Fold in Mr. Goodbar chunks. Cover and chill for at least 2 hours or overnight. 3.Roll the mixture into golf ball-sized balls, flattening slightly. Bake for 10-12 minutes, rotating the pan halfway through baking time. After removing from oven, leave cookies on cookie sheets for 1 minute before removing to wire rack.
GRANDAD DANNER'S FAVORITE PEANUT BUTTER COOKIES
Provided by Gwyneth Paltrow
Categories Cookies Egg Bake Picnic Vegetarian Kid-Friendly Quick & Easy Family Reunion Small Plates
Yield Makes about 30 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Whisk together the dry ingredients in a medium bowl. In a large bowl, cream together the butter, peanut butter, and brown sugars. Stir in the egg and vanilla. Add the flour in thirds and stir until smooth. Fold in the peanut butter chips. Roll the mixture into golf ball-sized balls (about 1 1/2 tablespoons). At this point you can roll them in granulated sugar or you can press each cookie down with the tines of a fork. Either way, bake for 10 minutes, in a nonstick baking pan, rotating the pan halfway through baking time. Cool the cookies on a rack before serving.
PEANUT BUTTER COOKIES
Peanut butter cookies bring me right back to lunch in my elementary school cafeteria. The cooks would press each one with the back of a fork. I always tried to get an extra cookie, but those ladies were strict! Now I can have as many as my tummy desires.
Provided by Katie Lee Biegel
Categories dessert
Time 45m
Yield 32 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F. Grease two cookie sheets.
- In a small bowl, mix together the flour, baking soda, and salt.
- In a medium bowl, use a handheld electric mixer to cream the butter and sugars until light and fluffy, about 4 minutes. Add the egg and beat until fully incorporated. Add the vanilla and the peanut butter and beat until fully incorporated. Add the flour mixture and beat until well mixed.
- Using a tablespoon, drop the cookie dough onto the cookie sheets. Press each cookie lightly with a lightly floured fork. Bake for 15 to 18 minutes. Let cool on the baking sheets for 5 minutes and finish cooling on a wire rack.
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
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
REALLY GOOD PEANUT BUTTER COOKIES
Creamy and soft. A friend gave me this recipe, and with the addition of peanut butter chips, this is our favourite.
Provided by Chef Dee
Categories Bar Cookie
Time 22m
Yield 2 doz.
Number Of Ingredients 10
Steps:
- Cream margarine, peanut butter and sugars.
- Beat in egg and vanilla.
- Stir dry ingredients together, add to creamed mixture.
- Beat on medium speed until blended well; stir in peanut butter chips.
- Chill dough at least 20 minutes.
- Bake at 375° for 10-12 minutes.
Nutrition Facts : Calories 2442, Fat 132.9, SaturatedFat 28.3, Cholesterol 105.8, Sodium 2312.4, Carbohydrate 278.6, Fiber 10.8, Sugar 180.6, Protein 47.2
MR. GOODBAR FROSTING
This is just like the frosting used on Texas sheet cakes except it has crunchy peanut butter in it, making it taste just like a Mr.Goodbar candy bar.
Provided by Karin Christian
Categories Desserts Frostings and Icings Chocolate
Yield 15
Number Of Ingredients 5
Steps:
- Combine the sugar, cocoa, and milk in a medium saucepan. Bring to a boil, and cook for 3 minutes. Stir in the vanilla and peanut butter. Mix well. Spread over hot cake while frosting is also still hot. Let frosted cake cool before cutting.
Nutrition Facts : Calories 325.2 calories, Carbohydrate 35.8 g, Cholesterol 3.7 mg, Fat 18.2 g, Fiber 3 g, Protein 9.3 g, SaturatedFat 3.4 g, Sodium 180.7 mg, Sugar 30.8 g
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VERY PEANUT BUTTER COOKIES - SALLY'S BAKING ADDICTION
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4.8/5 (155)Category Cookies
- 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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