CRUNCHY PEANUT-BUTTER COOKIES
These salty-sweet-crunchy confections make the best snack.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 48
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. With an electric mixer, beat peanut butter, sugar, and butter until smooth. Beat in egg.
- On low speed, mix in flour and baking powder until a dough forms.
- Pinch off dough by the tablespoon; roll into balls. Place 2 inches apart on baking sheets (lined with parchment paper, if desired). With a floured fork, press balls in a crisscross fashion, flattening to a 1/2-inch thickness.
- Bake cookies, rotating sheets halfway through, until lightly golden, 18 to 22 minutes. Cool cookies on a wire rack. Store in an airtight container at room temperature up to 1 week.
GIANT PEANUT BUTTER COOKIES
My favorite peanut butter cookie. Not too peanuty and a nice texture. Makes 20 regular-size or 10 3-inch cookies.
Provided by SharleneW
Categories Dessert
Time 24m
Yield 10 three inch cookies
Number Of Ingredients 10
Steps:
- Heat oven to 375°.
- In large bowl, combine sugars, margarine, peanut butter, vanilla and egg; beat well.
- Lightly spoon flour into measuring cup and level off.
- Add flour, baking powder, baking soda and salt; mix well.
- If you are making the large cookies, it helps to chill the dough for an hour or so at this point, before shaping. It seems to make a firmer cookie--less likely to break. If you aren't concerned about that, you can skip this step.
- Shape about 1/4 cup dough (for 3-inch cookie) into a ball and place 4 inches apart on ungreased cookie sheet (6 per sheet).
- Bake at 375° for 13-16 minutes.
- Remove from cookie sheet and cool completely on wire rack.
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
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
CHUNKY PEANUT BUTTER COOKIES
From Castle Rock, Colorado, Connie Colgan sent this yummy recipe. "It's my husband's favorite," she says, "but I hope your experts can lighten it up for me." See the recipe for Makeover Chunky Peanut Butter Cookies to see how we trimmed down these crunchy bites.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream the butter, sugars and peanut butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, oats, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in the chocolate chips, raisins, peanuts and coconut., Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 117 calories, Fat 7g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 105mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
CHUNKY PEANUT BUTTER CHOCOLATE CHIP COOKIES
Thease are DELISCIOUS! The best cookies I've ever eaten. Much better than any manufactured, although you'd that they were. I just had to share them. This recipe makes a lot of cookies for large groups or special occasions. You can cut ingredients in half to make two dozen instead. I hope that you like them as much as I do
Provided by Lady Di Shea
Categories Dessert
Time 20m
Yield 48 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (180C).
- Grease cookie sheet with vegetable oil.
- Cream together margarine, peanut butter, and sugars until mixture is smooth and fluffy.
- In seperate bowl combine flour, cocoa and baking soda.
- Add flour mixture to sugar mixture gradually, stirring in until well blended.
- (Mixture should be firm).
- Fold chocolate chips into batter until chips are evenly spread throughout.
- Spoon out level tablespoon and roll batter into a ball with palms of hand.
- Drop ball on cookie sheet and lightly press down with palm.
- Use fork to spread batter a little flatter (This will make cookie nice and round).
- Bake for 10-12 minutes (until cookies are slightly brown around edges).
- Let cool aaprox.
- 10-15 minutes.
- Remember to re-grease pan a little between patches.
MAKEOVER CHUNKY PEANUT BUTTER COOKIES
Connie Colgan of Castle Rock, Colorado asked Light & Tasty magazine to trim the fat from her husband's favorite cookie. The results were mouthwatering...and offered 31% less fat than Connie's original snacks.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream the butters, brown sugar and sugar substitute until light and fluffy. Beat in peanut butter. Add eggs, one at a time, beating well after each addition. Combine the flour, oats, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in the raisins, coconut and chocolate chips. , Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 104 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 109mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
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