Wow Theyre Not Peanut Butter Cookies Food
EASIEST EVER PB COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 45m
Yield 12 cookies
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment or a silicone mat.
- With an electric mixer, beat together the peanut butter, brown sugar and egg until well combined. Stir in the chocolate chips with a wooden spoon.
- Lightly wet your hands and form the mixture into 12 balls. Place the balls about 1 inch apart on the baking sheet. Lightly wet the tines of a fork and press a criss-cross pattern into the top of each cookie. Lightly sprinkle them with flaky sea salt.
- Bake until just starting to brown, 12 to 15 minutes. Let sit for 5 minutes on the baking sheet, then remove to a rack to cool completely before eating.
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.
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- Use an electric mixer to beat the butter and sugars together in a large bowl until light and fluffy, about 3-6 minutes. This will help create a uniformity to your cookies once they bake. Add the Wowbutter and mix until fully incorporated, about 30 seconds. Add in vanilla and eggs one at a time, beating until combined.
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- black And White Cookies. Depending on who you talk to, these aren’t cookies at all but “drop cakes,” given their fluffy texture and fine crumb. (But, considering the word “cookie” actually comes from “koekje,” a Dutch word meaning “little cake,” we still say it deserves a spot on this list.)
- butter Cookies. Also known as Sablés, these unleavened cookies are crisp and—you guessed it—buttery. It’s simple, elegant and lends well to flavor-boosting additions, like chopped nuts, citrus zest or, as Sally’s Baking Addiction demonstrates, a partial dunk in melted chocolate.
- cake Mix Cookies. High-brow these aren’t, but delicious they are. Boxed cake mix yields many of the dry ingredients you need for a chewy-bordering-on-pillowy cookie.
- chocolate Chip Cookies. Bless Ruth Wakefield, inventor of the chocolate chip cookie. It first appeared in her 1938 cookbook, Tried and True, and has spawned such an obsession that just about everyone has their own riff on the recipe.
- crinkle Cookies. While crinkle cookies are best known for their chocolate base, you can find riffs in just about any flavor imaginable. There’s just one constant: Those balls of dough need to be rolled in confectioners’ sugar just before baking, so that as they bake, they spread out and “crinkle,” revealing the chewy cookie beneath the powdery exterior.
- gingerbread Cookies. Gingerbread men have been around for hundreds of years (back in the 16 century, Queen Elizabeth I had a royal gingerbread maker on staff, according to Time), and they don’t have to be confined to the holiday season.
- gingersnaps. Just as some people have strong opinions on whether brownies should be cakey or fudgy, gingersnap lovers get pretty divided over whether the cookie is at its best when its chewy or crisp.
- icebox Cookies. You may know these as slice-and-bake cookies or refrigerator cookies, but the concept is the same: You prepare a dough, roll it into a log, tightly wrap it in parchment paper and refrigerate it for at least two hours to let the flavors meld.
- macarons. This delicate French sandwich cookie features a crisp exterior that gives way to a chewy, airy, almost-cakelike interior. And achieving that texture is, well, work.
- macaroons. Often confused with macarons (by name alone), these cookies couldn’t be more different. Sure, this cookie also contains egg whites and sugar, but a macaroon is much denser, made largely of shredded coconut.
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