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
3 INGREDIENT PEANUT BUTTER COOKIES
It only takes three basic ingredients and 20 minutes to make these cookies from start to finish. They're also gluten-free-no alt flours required!-but you would never guess it by their rich taste and texture.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 24 cookies
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F.
- Add the peanut butter, brown sugar and egg to a large bowl and mix with an electric mixer on high speed until smooth and creamy, 2 to 3 minutes. Roll pieces of dough into tablespoon-size balls and divide between two baking sheets. Flatten each ball with the tines of a fork to form a criss-cross pattern.
- Bake until the cookies are set and just turning golden brown around the edges, about 10 minutes. Let cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely, about 30 minutes.
THE BEST PEANUT BUTTER COOKIES
We wanted a super peanut buttery treat but found that store-bought peanut butter made the cookies a bit gummy when we used more than 1 cup. So we ground roasted peanuts ourselves and added that to the batter for an additional boost of flavor. Honey and melted butter add richness and create a soft and chewy cookie with an irresistible crackled exterior. We topped the dough balls with raw sugar for extra crunch and a hit of sweetness that balances the salt of the peanuts.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 24 cookies
Number Of Ingredients 12
Steps:
- Position a rack in the center of the oven and preheat to 375 degrees F. Line 2 rimmed baking sheets with parchment paper.
- Process the peanuts in a food processor until very finely ground; it should be the consistency of almond flour. Whisk together the ground peanuts, flour, baking soda and salt in a medium bowl.
- Beat the brown sugar, granulated sugar, peanut butter, eggs, melted butter, honey and vanilla in a large bowl with an electric mixer until completely smooth. Add the dry ingredients and beat on low until a soft dough forms.
- Working with 2 tablespoons of dough at a time (or using a 1-ounce ice cream scoop), roll the dough into balls. Evenly space them on the prepared baking sheets (12 balls per sheet). Sprinkle with the raw sugar.
- Bake the cookies, 1 baking sheet at a time, until the edges are just set and just beginning to brown, 12 to 15 minutes, rotating the baking sheet halfway through. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
PEANUT BUTTER COOKIES
Steps:
- Line 3 rimmed sheet trays with parchment paper.
- Add the peanut butter, butter and shortening to the bowl of a standing mixer fitted with a paddle attachment, and beat together. Add the brown sugar, and cream until light and fluffy, about 6 minutes. Add the eggs, one at a time, beating well in between each addition. Beat in the vanilla and combine until mixed.
- Whisk the flour, baking soda and 3/4 teaspoon salt together in a medium bowl. Add the flour in 3 additions to the peanut butter mixture, beating until just combined. Stir in the peanut butter chips.
- Use a 1/2-cup ice cream scoop and scoop the cookie batter onto one of the prepared sheet trays. Gently press down the tops of the cookies with a fork making a criss-cross. Sprinkle each cookie with a small pinch of salt and sugar. Place in the refrigerator to firm up, at least 30 minutes.
- Preheat the oven to 375 degrees F.
- Place 6 firmed cookies on each prepared sheet tray, leaving at least 4 inches of space between the cookies. Bake in batches until golden, 18 minutes, rotating the pans halfway through baking.
OLD-FASHIONED PEANUT BUTTER COOKIES
My mother insisted that my grandmother write down one recipe for her when Mom got married in 1942: the how to make peanut butter cookies from scratch recipe. That was a real effort because Grandma was a traditional pioneer-type cook who used a little of this or that until it felt right. This treasured recipe is the only one she ever wrote down! -Janet Hall, Clinton, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. In a large bowl, cream shortening, peanut butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture and mix well. , Roll into 1-1/2-in. balls. Place 3 in. apart on ungreased baking sheets. Flatten with a fork or meat mallet if desired. Bake 10-15 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 180 calories, Fat 9g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 128mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
NADA PEANUT BUTTER COOKIES
Gluten-free peanut butter cookies with no processed sugar, dairy or egg with a sprinkle of Diamond Crystal® Fine Sea Salt to bring the peanut butter flavor alive. The ingredients are simple but don't be fooled--they are packed with flavor and so simple to make.
Provided by magicallydelicious
Time 40m
Yield 36
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Mix peanut butter, agave nectar, Diamond Crystal® Fine Sea Salt, baking soda, and vanilla together in a bowl until well combined.
- Drop dough by rounded tablespoons onto prepared baking sheets about 2 inches apart.
- Lightly press tops of cookies down with a fork dipped in water twice at a 90 degree angle to form a criss-cross pattern and to flatten slightly.
- Bake until the edges are golden brown, about 9 minutes.
- Cool cookies on cookie sheet for 2 minutes to set. Then carefully slide parchment with the cookies onto a cooling rack to cool completely. Store in an airtight container.
Nutrition Facts : Calories 111.3 calories, Carbohydrate 9.9 g, Fat 7.2 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 1.5 g, Sodium 149.6 mg, Sugar 8 g
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