SPANISH PEANUT COOKIES
Steps:
- Heat oven to 350°F.
- Combine brown sugar, butter and shortening in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla; continue beating until well mixed. Add flour and baking soda; beat at low speed, scraping bowl often, until well mixed. Stir in peanuts.
- Drop dough by level tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 8-10 minutes or until light golden brown.
Nutrition Facts : Calories 100 calories, Fat 6 grams, SaturatedFat grams, Transfat grams, Cholesterol 10 milligrams, Sodium 55 milligrams, Carbohydrate 10 grams, Fiber 1 grams, Sugar grams, Protein 2 grams
CHOCOLATE PEANUT COOKIES
When I want chocolate chip cookies, I bake this variation, which is full of other goodies, such as candy and peanuts. The cookies are crisp on the outside and moist and tender in the middle. -Clara Coulson Minney, Washington Court House, Ohio
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the peanuts, chocolate chips and peanut butter cups., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks. Store in an airtight container.
Nutrition Facts : Calories 82 calories, Fat 5g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 68mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.
PERFECT DOUBLE CHOCOLATE PEANUT CANDY COOKIES
Quite possibly the world's most perfect combination of chocolate and peanut butter. These are amazing.
Provided by kes6833
Categories Desserts Cookies Drop Cookie Recipes
Time 1h25m
Yield 48
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- In a large bowl, beat the butter and shortening together with an electric mixer until well combined. Beat in the white and brown sugar until the mixture is creamy, then beat the vanilla extract and eggs, followed by the cocoa powder. Beat until the mixture is even in color. In another bowl, whisk together the flour, baking soda, and salt; stir the flour mixture into the cocoa mixture until the dough is thoroughly mixed. Stir in the chocolate chips and 3/4 cup of peanut butter candies. Reserve the rest of the candy pieces.
- Cover the bowl with plastic wrap, and refrigerate the cookie dough until chilled, at least 45 minutes. Drop dough by tablespoon onto the prepared baking sheets. Gently press a few more candy pieces into the top of each cookie.
- Bake in the preheated oven 8 to 9 minutes; cool on baking sheets for 1 to 2 minutes before finishing cooling on racks.
Nutrition Facts : Calories 121.2 calories, Carbohydrate 15.5 g, Cholesterol 12.8 mg, Fat 6.4 g, Fiber 0.8 g, Protein 1.8 g, SaturatedFat 3.1 g, Sodium 64.9 mg, Sugar 9.9 g
CHOCOLATE SPANISH PEANUT COOKIES
Not your regular run-of-the-mill chocolate chip cookie. Funnily enough, in Israel, Spanish peanuts are called American peanuts.
Provided by Mirj2338
Categories Drop Cookies
Time 40m
Yield 18 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F.
- In a bowl, combine the butter and sugar, and, using an electric mixer, beat until light and creamy.
- Beat in the eggs and vanilla and continue to mix for 2 minutes.
- In another bowl, stir together the flour, cocoa, baking soda, and salt.
- Gradually stir the flour mixture into the butter mixture.
- Stir in the chocolate chips and nuts.
- Drop by tablespoonfuls onto a baking sheet, leaving 2 inches between each mound of dough.
- Bake until set, 10-12 minutes.
- Let cool for several minutes on the baking sheets before transferring to a wire rack.
- The cookies will be soft and chewy.
PEANUT CHOCOLATE CHIP COOKIES
The peanutty taste makes this cookie a real family pleaser.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 7-8 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Add vanilla; beat until fluffy. Blend in peanut butter. Combine dry ingredients; gradually add to batter. Stir in peanuts and chips. Drop by teaspoonfuls onto greased baking sheets. Bake at 350° for about 8 minutes.
Nutrition Facts :
FAVORITE CHOCOLATE PEANUT BUTTER COOKIES
Recently I had to make some cookies for a party. Much to my dismay, I was out of chocolate chips and had one bag of peanut butter chips I didn't know what to do with. This recipe was (fortunately) a successful experiment as I crossed my favorite brownie and chocolate chip cookie recipes. My family likes it better than both. It tastes something like a peanut butter cup in cookie form.
Provided by Liz Higgs McConkie
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 35m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter, shortening, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended, then beat in the vanilla with the second egg. Mix flour, baking powder, cocoa powder, and salt in another bowl; mix the flour mixture into the butter mixture until just incorporated. Fold in peanut butter chips, mixing just enough to evenly combine.
- Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
- Bake in preheated oven until cookies are set, about 8 minutes.
Nutrition Facts : Calories 149.3 calories, Carbohydrate 18.6 g, Cholesterol 17.1 mg, Fat 6.9 g, Fiber 0.4 g, Protein 3.1 g, SaturatedFat 4.6 g, Sodium 66.6 mg, Sugar 12.3 g
SPANISH PEANUT COOKIES
Make and share this Spanish Peanut Cookies recipe from Food.com.
Provided by Robb Dabbs
Categories Drop Cookies
Time 25m
Yield 48 cookies
Number Of Ingredients 14
Steps:
- Cookies: Combine flour, baking powder, baking soda; set aside.
- Cream butter and sugar. Add egg and beat well.
- Add all dry ingredients, blending after each addition.
- Drop by rounded teaspoon on ungreased cookie sheet.
- Bake at 350°F for 12-15 minutes.
- Drizzle Icing: Melt butter. Mix in confection sugar, hot water, and fresh lemon juice. Beat until smooth and drizzle over cooled cookies. (Add additional hot water if mixture is too thick).
Nutrition Facts : Calories 124.3, Fat 7.4, SaturatedFat 3.6, Cholesterol 15.3, Sodium 86.8, Carbohydrate 13.4, Fiber 0.8, Sugar 7.8, Protein 2
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