PEANUT BUTTER BRICKLE COOKIES
Make and share this Peanut Butter Brickle Cookies recipe from Food.com.
Provided by Some1sGrandma
Categories Drop Cookies
Time 1h45m
Yield 6 dozen cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- In a LARGE mixing bowl cream together margarine, peanut butter, sugars, eggs and vanilla.
- In another bowl stir together all the dry ingredients, except chips and brickle.
- Slowly add dry ingredients to creamed mixture while mixing.
- Mix well.
- Stir in chips and brickle.
- Drop by heaping teaspoons onto cookie sheet or hot stone.
- Bake for about 15 minutes.
- Move to cooling racks a minute or so after removing from the oven.
Nutrition Facts : Calories 1379.1, Fat 56.6, SaturatedFat 10.6, Cholesterol 141, Sodium 1188.8, Carbohydrate 196.8, Fiber 9.2, Sugar 106.4, Protein 26.4
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).
BRICKLE PEANUT BUTTER COOKIES
Steps:
- Preheat oven to 375℉ (190℃). Combine brown sugar, peanut butter, shortening, milk and vanilla extract in a large bowl. Beat at medium speed with an electric mixer until well blended. Add egg, beating until just blended. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Stir in toffee bits. mixing until just blended. Drop dough by heaping teaspoonfuls 2 inches apart onto an ungreased baking sheet. Flatten slightly with hand or a floured bottom of a glass. Bake on baking sheet at a time at 375℉ (190℃) F for 7 to 8 minutes, or until set and just beginning to brown. DO NOT OVERBAKE. Cool on baking sheet 2 minutes. Remove cookies to foil or racks to cool completely. ICING: Combine confectioners' sugar, shortening and vanilla extract in a medium bowl. Beat at low speed. Add milk as needed to make good spreading consistency. Spread icing in center tops of cooled cookies. TOPPING: Dip cookie in toffee bits and gently press them into the icing. Allow icing to set before serving.
Nutrition Facts :
BUTTER BRICKLE COOKIES
Make and share this Butter Brickle Cookies recipe from Food.com.
Provided by byZula
Categories Dessert
Time 58m
Yield 4 dozen
Number Of Ingredients 13
Steps:
- In a large bowl, beat 1 cup sugar, powdered sugar, margarine and oil until blended. Add extract and eggs, blending well.
- Add flours, soda, cream of tartar and salt and mix well. Stir in almonds and brickle. Cover and refrigerate for 30 minutes.
- Shape tbsps. of dough into balls. Roll balls I granulated sugar. Place 4-inches apart on ungreased baking sheets.
- With fork dipped in sugar, flatten each in a crisscross pattern.
- Bake at 350 degrees for 12 to 18 minutes or until light and golden brown around edges.
- Cool one minute and remove from baking sheets. Cool completely on wire racks.
3-INGREDIENT PEANUT BUTTER COOKIES
This is one of my favorite cookies to make. They are the only peanut butter cookies my family will eat! Sprinkle a pinch of sugar on cookies before baking, if desired.
Provided by heather
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 22m
Yield 24
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix peanut butter, sugar, and egg together in a bowl using an electric mixer until smooth and creamy. Roll mixture into small balls and arrange on a baking sheet; flatten each with a fork, making a criss-cross pattern.
- Bake in the preheated oven for 10 minutes. Cool cookies on the baking sheet for 2 minutes before moving to a plate.
Nutrition Facts : Calories 98.4 calories, Carbohydrate 10.5 g, Cholesterol 7.8 mg, Fat 5.6 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 52.3 mg, Sugar 9.3 g
BRICKLE COOKIES
The only problem with these cookies is that once you eat one, you want more.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield About 1-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a bowl, combine the dry cake mix, vegetable oil, egg and vanilla; mix well. Stir in pecans. Refrigerate for 1 hour or until firm enough to handle., Roll into 1-in. balls; dip top of each ball into toffee bits and set 2 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool for 3 minutes before removing to wire racks.
Nutrition Facts : Calories 298 calories, Fat 18g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 261mg sodium, Carbohydrate 31g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
SOFT PEANUT BUTTER OATMEAL COOKIES
These soft cookies are a favorite of relatives and friends. When I double the recipe and take them to work, they always disappear.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 6-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream the peanut butter, butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in baking soda, vanilla and corn syrup. Stir in the oats, chips and toffee bits., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 1 minute before removing to wire racks.
Nutrition Facts : Calories 196 calories, Fat 10g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 155mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 2g fiber), Protein 4g protein.
BIG, SUPER-NUTTY PEANUT BUTTER COOKIES
I found this recipe on the Cooks Illustrated website and it is very good! Bringing the butter, peanut butter, and eggs to room temperature makes it easier to blend the ingredients. Be sure to grind the peanuts, since whole, and even chopped peanuts tend to slip out of the dough. If using unsalted butter, increase salt to 1 teaspoon. Keep finished cookies refrigerated in airtight container. To restore just-baked chewiness, wrap a cookie in a sheet of paper towel and microwave for approximately 25 seconds. Cool before serving.
Provided by Carrlin
Categories Dessert
Time 32m
Yield 36 Cookies
Number Of Ingredients 11
Steps:
- Adjust oven rack to low center position; heat oven to 350 degrees. Sift flour, baking soda, baking powder, and salt in medium bowl.
- In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes with electric mixer, stopping to scrape down bowl as necessary. Beat in peanut butter until fully incorporated, then eggs, one at a time, then vanilla. Gently stir dry ingredients into peanut butter mixture. Add ground peanuts; stir gently until just incorporated.
- Working with 2 tablespoons dough at a time, roll into large balls, placing them 2 inches apart on a parchment-covered cookie sheet. Following illustration 2, press each dough ball with back of dinner fork dipped in cold water to make crisscross design. Bake until cookies are puffed and slightly brown along edges, but not top, 10 to 12 minutes (they will not look fully baked). Cool cookies on cookie sheet until set, about 4 minutes, then transfer to wire rack to cool completely. Cookies will keep, refrigerated in an airtight container, up to 7 days.
BUTTER BRICKLE COOKIES
Make and share this Butter Brickle Cookies recipe from Food.com.
Provided by RecipeNut
Categories Drop Cookies
Time 25m
Yield 60 cookies
Number Of Ingredients 10
Steps:
- Cream sugars, shortening, eggs, and vanilla.
- Spoon flour into measuring cup, level off, add dry ingredients to creamed mixture.
- Mix well.
- Stir in mini chocolate chips and Bits of Brittle.
- Drop on greased cookie sheet.
- Bake at 350F for 12-15 minutes.
- Makes 5 dozen.
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.
SUPER-EASY PEANUT BUTTER COOKIES
When we need cookies in a snap, this is our best go-to recipe - easy, fast and super delicious!
Provided by Kraft Peanut Butter
Categories Trusted Brands: Recipes and Tips KRAFT Peanut Butter
Time 30m
Yield 24
Number Of Ingredients 3
Steps:
- Heat oven to 325 degrees F.
- Mix all ingredients with large spoon until well blended.
- Roll into 24 balls; place, 4 inches apart, on baking sheets. Flatten with fork.
- Bake 20 min. or until lightly browned. (Do not overbake.)
- Cool 5 min. on baking sheets; transfer to wire racks. Cool completely.
Nutrition Facts : Calories 79.1 calories, Carbohydrate 6.8 g, Cholesterol 7.8 mg, Fat 5.5 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 1.1 g, Sodium 42.9 mg, Sugar 4.8 g
CLASSIC PEANUT BUTTER COOKIES
Makes great cookies!
Provided by Shirley Sadler
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h25m
Yield 24
Number Of Ingredients 9
Steps:
- Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
- In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
- Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 29.7 g, Cholesterol 35.8 mg, Fat 13.6 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 5.9 g, Sodium 209.4 mg, Sugar 18.2 g
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