Peanut Butter Cookies Without Butter Food

FLOURLESS PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F and place the racks in the upper and lower third of the oven.
• In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined. Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.
• Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Transfer to racks to cool. Repeat with the remaining dough.

CLASSIC PEANUT BUTTER COOKIES

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.

FAVORITE PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the peanut butter, margarine, brown sugar and white sugar. Beat in the eggs and vanilla. Combine the flour, baking powder and baking soda; stir into the peanut butter mixture. Form dough into walnut sized balls and place them 2 inches apart onto ungreased cookie sheets. Dip a fork into flour and criss cross each cookie to flatten slightly.
• Bake for 12 to 15 minutes in the preheated oven, until just lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

PEANUT BUTTER COOKIES WITHOUT BUTTER

Steps:

• Cream sugar, vegetable oil, peanut butter, salt, vanilla, egg and milk.
• Add sifted flour and baking powder.
• Roll into small balls, then take fork and press them down.
• Bake at 375 for 10 minutes.

PEANUT BUTTER COOKIES WITHOUT BUTTER

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Grease the cookie sheets with oil or butter, or line with a silicone mat, parchment paper, or aluminum foil.
• Stir the peanut butter and granulated and brown sugars in a bowl until smooth. Beat in the eggs, one at a time. Stir in baking powder, salt, and vanilla. Expect a firm dough.
• Using a cookie scoop, form the dough into 1-inch balls. Place them on the prepared cookie sheets, 2 inches apart. Make a criss-cross indentation by pressing a fork into the balls horizontally then vertically.
• Bake for 8 to 10 minutes. Let cookies cool on the cookie sheets for 5 minutes, then cool completely on a wire rack.

BUTTERLESS PEANUT BUTTER COOKIES

Steps:

• Mix together peanut butter, eggs, vanilla, and sugars in medium bowl.
• Mix in flour and baking powder. Stir in chocolate chips.
• Drop by teaspoon onto lightly greased baking pan. Bake for 8 min at 375*F. Let cool and enjoy!

FLOURLESS PEANUT BUTTER COOKIES

Steps:

• In a large bowl, mix all ingredients. Roll level tablespoons into balls. Place on an ungreased baking sheet; flatten with a fork. , Bake at 350° for 18 minutes. Remove to a wire rack to cool.

PEANUT BUTTER COOKIES

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 SHORTBREAD COOKIES

Steps:

• Preheat oven to 325 degrees.
• In a food processor or blender, combine flour, sugar and butter until it achieves a cornmeal texture.
• Add peanut butter and vanilla extract. Pulse until combined. Form into a large dough ball and knead until smooth.
• Press into a disc between ⅛-¼" thick or roll between parchment paper on a cookie sheet. Using a fluted cookie cutter, cut close together.
• Bake 12 minutes or until edges are slightly golden. Allow to cool 1 minute before transferring to a cooling rack.

PEANUT BUTTER COOKIES

Steps:

• Combine butter, peanut butter, and brown sugar and ¼ cup granulated sugar in a large bowl (or in the bowl of a stand mixer) and use an electric mixer to beat until creamy and well combined.
• Add egg and vanilla extract and stir until well-combined.
• In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
• Gradually stir the flour mixture into the peanut butter mixture. Make sure to pause periodically to scrape the sides and bottom of the bowl to ensure all ingredients are well-combined.
• Cover mixing bowl with plastic wrap and place peanut butter cookie dough in the refrigerator to chill for 30 minutes to one hour (start with 30 minutes, if the dough is too sticky or your cookies are coming out of the oven too flat, chill for an additional half an hour. This dough may be chilled overnight if you'd like).
• Preheat oven to 350F (175C) and line baking sheets with parchment paper.
• Once dough has chilled, remove from refrigerator and scoop into heaping 1 ½ Tablespoon-sized balls.
• Roll the cookie dough between your palms until smooth and then roll thoroughly in additional granulated sugar. Place on prepared cookie sheet, spacing cookies at least 2" apart.
• Use the tines of a fork to gently make a criss-cross pattern on the surface of each cookie by slightly pressing down.
• Bake on 350F (175C) for 9-12 minutes. Edges should be just turning golden brown but the cookie centers should appear slightly under-baked, allow cookies to cool completely on the cookie sheets and the centers will finish baking (but remain soft and chewy) as they cool on the cookie sheet. Don't over-bake or the cookies will be dry.
• Allow peanut butter cookies to cool completely on baking sheet before enjoying.

NO-BAKE PEANUT BUTTER COOKIES

Steps:

• Gather the ingredients.
• Line 2 large baking sheets with parchment paper.
• Combine the cubed butter, granulated sugar, brown sugar, and milk in a small saucepan and heat on medium-high heat. Stir with a wooden spoon until the butter has melted.
• Stop stirring and let the mixture come to a rolling boil. This means active bubbles around the edges and in the center of the pot. Once it comes to a complete rolling boil, set a timer for 60 seconds.
• Stir with the wooden spoon once or twice to prevent burning. Once the timer goes off, immediately remove the saucepan from the heat.
• The mixture will be very hot, so carefully stir in the peanut butter, vanilla extract, and salt until the peanut butter has melted and is incorporated into the butter mixture.
• Fold in the oats until they are completely coated with the peanut butter mixture.
• Using a cookie scoop, drop scoops of the batter onto the prepared baking sheets.
• Flatten the top of each cookie slightly with the back of the scoop. Allow the cookies to cool on the counter for about 30 minutes, or until firm and set up. Enjoy.

3 INGREDIENT PEANUT BUTTER COOKIES (NO EGG, VEGAN)

Steps:

• Preheat oven to 355°F (180°C) and line a baking tray with parchment paper.
• Add all of the ingredients to a large mixing bowl and stir well with a spoon or spatula until a thick batter is formed.
• Divide the cookie dough into 16 pieces (I like using a cookie scoop to ensure that the cookies are equal size).
• With slightly damp hands roll the cookie dough into balls and place them onto the baking tray.
• Use a fork to flatten the balls and make a criss-cross pattern. They should still be quick thick though.
• Bake for around 10- 12 minutes for chewy cookies or between 13-15 minutes for crispier cookies.
• Let cookies cool completely before serving. Sprinkle with sea salt (optional).

3 INGREDIENT PEANUT BUTTER BROWNIE COOKIES

Steps:

• Preheat oven to 350°F. Line a large cookie sheet with parchment paper or silicone baking mat.
• Add dates to food processor and pulse until paste forms. You may need to stop a few times and scrape down the sides of your food processor to help it mix. If you are using older dates that are dry and no longer soft and moist, you will need to rehydrate them before using. See notes for more details.
• Add in cocoa powder and peanut butter. Pulse until they are evenly incorporated and blended in. Your dough should look something like crushed and crumbled oreos. See post for photo for reference. When you pinch it together, it should stick.
• Using a 1.5 tbsp cookie scoop, scoop out dough. Once measured, use your hand to mash it into the cookie scoop so that the dough will stick together. Release onto prepared cookie sheet. Repeat with remaining dough.
• Squeeze and roll dough ball between your hands to compress it further and make a smooth round ball. Place back onto cookie sheet. Repeat with remaining dough balls, spacing them two inches apart when you put them back onto the cookie sheet. Press down on each dough ball so that it forms a thick round disk (about 1/3 inch thick).
• Bake cookies for about 10 minutes. The cookies should puff up slightly and may crack a little on the surface. They will not change too much from their original shape but the tops should look dry.
• Let cookies cool on cookie sheet before removing them. If adding frosting or icing, add it after the cookies have cooled.

2 INGREDIENT PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
• Soak dates in warm water for 10-15 minutes. If you are using a new package of dates and your dates are very soft, you do not need to soak them and you can use them as is. Drain dates from water (no need to completely pat dry them) and add them to food processor. Pulse until dates form a thick paste. You may need to scrape the sides of your food processor a few times with a spatula to ensure all the dates are evenly pulsed and mixed in.
• Add in peanut butter. Pulse until peanut butter is fully mixed in and becomes a thick cookie dough. Your dough may seem a little crumbly but if you pinch it together, it should stick.
• Using a 1.5 cookie scoop, scoop cookie dough and place onto prepared baking sheet. Continue to scoop until all dough is used up. You should have enough for 16 cookies. Grab one dough ball and press between your palms to compact it and keep the dough from getting crumbly. Roll between your hands to form a round ball. Place back onto cookie sheet and repeat with remaining dough, placing dough balls 2 inches apart.
• Press down on each dough ball so it form a thick round disk (about 1/2 inch thick). The cookies will not spread much during baking so you want to shape the cookies as close to you want their final appearance as possible. Use the back of a fork to make criss-cross patten on the surface of each disk.
• Bake cookies for about 10 minutes or until they puff up and the surface of the dough does not look wet. If you are unsure if your cookies are ready, you can test one by gently try to slide it on the baking sheet. It should without the bottom sticking. Be gentle because cookies are not fully set yet.
• Let cookies cool on cookie sheet and fully set before removing the cookies from the baking sheet.

NO BAKE COOKIES (WITHOUT PEANUT BUTTER)

Steps:

• Gather the ingredients.
• Line baking sheets with waxed paper and set aside. ( Parchment paper or non-stick foil also work instead of waxed paper for no bake cookies.)
• In a large saucepan, combine the granulated sugar, unsalted butter, milk, cocoa powder, and salt.
• Bring to a rolling boil over medium heat, stirring frequently.
• Continue to boil for three minutes.
• Remove the pan from the heat and stir in the oats.
• Drop by spoonfuls onto the prepared baking sheets. Allow to sit at room temperature to firm up.
• It takes about 45 minutes for no bake cookies to set up at room temperature. No bake cookies can also be placed in the fridge and will firm up in about 15 minutes.
• Once firm, peel the set cookies from the waxed paper and store in an airtight container.