APPLE PEANUT BUTTER COOKIES
These apple peanut butter cookies are great for fall gatherings. They're crisp on the outside and soft inside. -Marjorie Benson, New Castle, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in apple. , Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake until golden brown, 10-12 minutes. Cool for 5 minutes before removing to wire racks.
Nutrition Facts : Calories 108 calories, Fat 6g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 85mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
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 N APPLE COOKIES
Make and share this Peanut Butter N Apple Cookies recipe from Food.com.
Provided by Voyager 1977
Categories Dessert
Time 21m
Yield 42 cookies, 42 serving(s)
Number Of Ingredients 10
Steps:
- Prehet oven to 350 degrees f.
- lightly grease cookie sheet.
- beat margarine, sugars, and peanut butter until creamy.
- add egg and vanilla ; beat well.
- combine flour, cinnamon and baking soda.
- add to margarine mixture; mix well.
- stir in cereal.
- using 1 level tablespoon, shape dough into 1 inch balls.
- place 2 in apart on prepared cookie sheet.
- flatten slightly.
- bake 9-11 min or until lightly browned.
- let stand 1 min before removing to racks to cool.
Nutrition Facts : Calories 126.9, Fat 9.9, SaturatedFat 1.8, Cholesterol 5, Sodium 138.6, Carbohydrate 8.9, Fiber 0.3, Sugar 5.4, Protein 1.1
APPLE BUTTER-PEANUT BUTTER COOKIES
Make and share this Apple Butter-Peanut Butter Cookies recipe from Food.com.
Provided by spatchcock
Categories Drop Cookies
Time 55m
Yield 32 cookies
Number Of Ingredients 8
Steps:
- Prepare cookie sheet with oil.
- Preheat oven to 350.
- In a large bowl, beat apple butter, peanut butter, and vanilla.
- Set aside.
- Stir together in a medium bowl powdered milk, flour, salt, cinnamon and raisins.
- Add dry ingredients to apple butter mixture and mix well.
- Drop by teaspoon onto prepared cookie sheet.
- Flatten with fork dipped in ice water, making a criss-cross pattern on top.
- Bake at 350 for 10 minutes Cool.
- Refrigerate until well chilled.
- Serve cold.
- These freeze well.
Nutrition Facts : Calories 42.2, Fat 0.1, Cholesterol 0.6, Sodium 53.1, Carbohydrate 9.1, Fiber 0.6, Sugar 5.9, Protein 1.5
APPLE PEANUT BUTTER COOKIES
These spiced peanut butter cookies are great for fall gatherings. They're crisp on the outside and soft inside. From Taste of Home's Holiday & Celebrations Cookbook 2006
Provided by The Daycare Lady
Categories Drop Cookies
Time 30m
Yield 2 1/2 dozen cookies, 15 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the dry ingredients; gradually add to creamed mixture and mix well. Stir in apple.
- Drop by rounded tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool for 5 minutes before removing to wire racks. Yield: about 2-1/2 dozen.
PEANUT BUTTER APPLESAUCE COOKIES
I was out of eggs so I couldn't make my usual gluten free PB cookies. So I experimented and came up with this. Its not for everyone, I will admit. Its just an okay cookie. I'm posting it because I want to know the calorie count of it. :)
Provided by all4him
Categories Drop Cookies
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 325°F.
- Mix everything together and drop tablespoonfuls onto a greased baking sheet, flatten.
- Place in preheated oven for 20 minutes. The insides will be very moist.
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
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