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.
PEANUT BUTTER COOKIES
Nice, quick and easy peanut butter cookie recipe. Ideal for when getting to the bottom of the peanut butter jar.
Provided by tonykibble
Time 40m
Yield Makes Cookies
Number Of Ingredients 0
Steps:
- Preparation method
- 1.Preheat the oven to 180C/350F/Gas 4.
- 2.Place the flour, sugar, peanut butter, egg yolk and butter into a large bowl and mix together until combined to a smooth dough.
- 3.With lightly floured hands, break off evenly sized pieces of the dough and roll into walnut sized balls.
- 4.Place the dough balls onto a baking sheet lined with silicon paper or baking parchment and gently press each ball with the back of a fork to flatten slightly.
- 5.Place in the oven and bake for ten minutes, or until just turning golden-brown.
- 6.Transfer the cookies to a wire rack and allow to cool for ten minutes.
- 7. Transfer to a plate and dust with icing sugar
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.
RAGGEDY ROBINS
Hits the chocolate spot. Very rich. If you like peanut butter fudge, you'll love these cookies (I think they're better!) Some people spell it "Raggedy Robbins".
Provided by melonhead
Categories Dessert
Time 15m
Yield 24 small cookies, 8 serving(s)
Number Of Ingredients 7
Steps:
- In a 1 1/2 qt saucepan, mix sugar, cocoa powder, butter, cold milk. Cook over medium heat, bring to a rolling boil.
- Boil 1 additional minute. Then, stir in vanilla, peanut butter and oats, stirring quickly.
- Before mixture cools, drop by teaspoonfuls into paper muffin cups in a muffin pan. Or, drop by teaspoonfuls onto cookie sheet lined with wax paper.
- Place in refrigerator to cool.
Nutrition Facts : Calories 422, Fat 22.1, SaturatedFat 6.2, Cholesterol 11.7, Sodium 188.7, Carbohydrate 48.1, Fiber 4.7, Sugar 28.2, Protein 12
ROBIN'S PEANUT BUTTER COOKIES
These chewy, crunchy peanut butter cookies stay soft and they are very easy to make.
Provided by JACQUA
Categories Peanut Desserts
Time 22m
Yield 60
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy. Beat in the egg, then stir in the vanilla and peanut butter. Combine the flour, baking soda and salt; stir into the peanut butter mixture. Finally, fold in the chopped peanuts. Roll dough into walnut sized balls, place onto an unprepared cookie sheet, and press down slightly with a fork.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 55.1 calories, Carbohydrate 5.5 g, Cholesterol 7.2 mg, Fat 3.3 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 1.3 g, Sodium 57.6 mg, Sugar 3.1 g
ROBIN'S PEANUT BUTTER COOKIES
These chewy, crunchy peanut butter cookies stay soft and they are very easy to make.
Provided by JACQUA
Categories Peanut Desserts
Time 22m
Yield 60
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy. Beat in the egg, then stir in the vanilla and peanut butter. Combine the flour, baking soda and salt; stir into the peanut butter mixture. Finally, fold in the chopped peanuts. Roll dough into walnut sized balls, place onto an unprepared cookie sheet, and press down slightly with a fork.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 55.1 calories, Carbohydrate 5.5 g, Cholesterol 7.2 mg, Fat 3.3 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 1.3 g, Sodium 57.6 mg, Sugar 3.1 g
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