MABLE'S POTATO COOKIES
An easy rolled, refrigerator, no bake cookie!
Provided by Melissa
Categories Desserts Cookies No-Bake Cookie Recipes
Yield 12
Number Of Ingredients 3
Steps:
- Boil unpeeled potato until soft. Let cool slightly then peel and mash.
- Stir in confectioners' sugar into the mashed potato and mix until stiff. On a piece of waxed paper or plastic wrap roll out potato mixture into 1/4 inch thick rectangle. Spread peanut butter over entire area (adjust thickness to suit taste). Roll up jellyroll-fashion wrap with plastic wrap and refrigerate for few hours. Cut into slices to serve.
Nutrition Facts : Calories 295.7 calories, Carbohydrate 47.1 g, Fat 10.9 g, Fiber 1.7 g, Protein 5.8 g, SaturatedFat 2.3 g, Sodium 100.1 mg, Sugar 41.3 g
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.
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
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
PEANUT BUTTER POTATO COOKIES #5FIX
5-Ingredient Fix Contest Entry. Mashed potatoes work surprisingly well in place of flour. You will end up with a delicious, dense, moist cookie.
Provided by Jellybean
Categories Dessert
Time 45m
Yield 48 cookies
Number Of Ingredients 5
Steps:
- Cook potatoes according to directions on package. Place in refrigerator to cool while preparing the remaining ingredients.
- Place peanut butter, chocolate chips, brown sugar and vanilla extract in a large saucepan. Heat over medium burner, stirring gently, until ingredients have melted and you have a smooth batter. Fold in cooled mashed potatoes until just blended.
- Place in refrigerator and chill dough for 30 minutes. Dough should be firm but pliable at this point. Remove chilled dough and preheat oven to 375 degrees. Roll dough into small balls and place on greased cookie sheets. Press cookies flat with a fork. Bake at 375 for 8-10 minutes until golden brown. Cool for about 5 minutes before removing from cookie sheet.
Nutrition Facts : Calories 77, Fat 3.8, SaturatedFat 1.2, Cholesterol 0.8, Sodium 29.4, Carbohydrate 9.9, Fiber 0.4, Sugar 9, Protein 1.6
OLD FASHIONED PEANUT BUTTER COOKIES
Steps:
- Preheat the oven to 375 degrees. Butter cookie sheets and set aside. With an electric mixer beat the butter until soft. Add the sugars and beat until creamy. Add the egg, peanut butter, salt, baking soda and vanilla.
- With a rubber spatula fold the flour into the egg mixture but do not overmix. Roll the dough into small balls and place them on prepared cookie sheet. With a fork press the balls into flat cookies and bake for 15 to 17 minutes or until crisp and golden.
- For added touch melt some bittersweet chocolate in a double boiler remove and cool down a bit. When still pliable dip one edge of cookies into chocolate.
SPICY THAI PEANUT SIMPLY POTATOES #5FIX
5-Ingredient Fix Contest Entry. A great side dish for a Asian-style grilled chicken or lettuce wraps. The flavor combination in the sauce might sound strange, but it works great together!
Provided by mdirksen1
Categories Potato
Time 20m
Yield 1 Side Dish, 4 serving(s)
Number Of Ingredients 5
Steps:
- In a sauce pan over medium heat, combine Cream Cheese, Peanut Butter, Soy Sauce and Sriracha. Stir until combined and cream cheese has melted, about 5 minutes. If sauce is too thick ( this will depend on the peanut butter) add between 1-4 Tablespoons of water. The sauce should be a thick, but liquid, consistency.
- Meanwhile, prepare Simply Potatoes Diced Potatoes with Onion according to package directions.
- Combine sauce and simply potatoes and let cook together 2 minutes more, until the flavors meld together.
- Enjoy! Green onions make a nice garnish.
Nutrition Facts : Calories 147.1, Fat 13.1, SaturatedFat 4.5, Cholesterol 15.9, Sodium 371.9, Carbohydrate 4, Fiber 1, Sugar 2, Protein 5.4
PEANUT BUTTER CHIP COOKIE
I bake these crispy yet chewy peanut butter cookies often. My grandchildren, both near and far, can't wait to dig into the cookie jar.-Lois Bowman, Swanton, Maryland
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 5 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in syrup and vanilla. Combine the flour, oats, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in peanut butter chips. , Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 325° for 15-18 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely. May be frozen for up to 6 months.
Nutrition Facts :
SOFT AND CHEWY PEANUT BUTTER COOKIES
These cookies are incredible... and they always turn out!
Provided by Sarah
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- In a medium bowl, combine flour, soda, and salt. Mix well with a wire whisk set aside.
- In a large bowl, blend sugars, using an electric mixer set at medium speed. Add butter, and mix to form a grainy paste, scraping the sides of the bowl. Add eggs, peanut butter and vanilla and mix at medium speed until light and fluffy.
- Add the flour mixture and mix at low speed until just mixed.
- Drop by rounded spoonfuls onto an ungreased cookie sheet. With a wet fork gently press cookies in a crisscrossed pattern. Bake for 18-22 minutes or until slightly brown along edges.
Nutrition Facts : Calories 350.4 calories, Carbohydrate 42.4 g, Cholesterol 58.1 mg, Fat 18.4 g, Fiber 1.2 g, Protein 6.2 g, SaturatedFat 8.3 g, Sodium 222 mg, Sugar 30.2 g
POTATO & PEANUT BUTTER FRIED BANANAS #5FIX
5-Ingredient Fix Contest Entry. My inspiration for this recipe came from the "King". It's no secret that one of Elvis Pressely's favorite snacks was a fried peanut butter and banana sandwhich encrusted in potato chips. So I went for the banana encrusted in potato and peanut butter then deep fried it of coarse. I was surprised how well the flavors worked and the banana was just perfect. A great easy snack or what a way to dress up a banana split.
Provided by tonistime
Categories Dessert
Time 12m
Yield 1/2 banana per person, 4 serving(s)
Number Of Ingredients 5
Steps:
- Warm potatoes 30 seconds in microwave.
- With a spoon make sure potatoes are mashed really good getting all lumps out.
- Add peanut butter and combine with powdered sugar, blend well.
- Place bananas in batter make sure bananas well coated on all sides.
- Drop bananas in hot oil cook for 45-60 seconds.
- Serve with powdered sugar sprinkled on top.
Nutrition Facts : Calories 148.5, Fat 5.3, SaturatedFat 1.1, Sodium 46.7, Carbohydrate 25, Fiber 2.4, Sugar 16.6, Protein 3.2
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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