DOUBLE PEANUT BUTTER COOKIES
THE EXTRA TASTE of peanut butter in the middle of the cookie is a delicious surprise the first time you bite into one. It's a nice, soft cookie and fun to make with little helpers. Kids love to put that extra dab of peanut butter in the middle and snitch some at the same time. -Jeannette Mack, Rushville, New York
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 20 cookies.
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, sugar, baking soda and salt. Cut in shortening and peanut butter until mixture resembles coarse crumbs. , Beat in corn syrup and milk. Shape into a 10-in. roll; wrap in waxed paper or foil. Refrigerate for at least 3 hours. , Unwrap dough; cut into 1/4-in. slices; place half of the slices 2 in. apart on ungreased baking sheets. Top each with 1/2 teaspoon of peanut butter. Top with remaining slices; seal edges with a fork., Bake at 350° for 12-14 minutes or until lightly browned. Cool for 2 minutes; remove from pans to wire racks to cool completely.
Nutrition Facts : Calories 295 calories, Fat 16g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 193mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g protein.
DOUBLY DELICIOUS PEANUT BUTTER COOKIES
Chewy and crunchy at the same time, these are the ultimate in peanut butter goodness.
Provided by Ginger Aitken
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine sugars, peanut butter and shortening in large bowl. Beat at medium speed of mixer until well blended. Add eggs, one at a time, beating well afer each addition. Combine flour, baking soda and salt. Add gradually to creamed mixture at low speed. Mix just until blended. Stir in peanut butter chips with spoon. (Dough will be stiff.)
- Shape into 1 1/2 inch balls. Place 2 inches apart on ungreased baking sheet. Make crisscross marks on top with floured fork tines.
- Bake for 8 to 10 minutes or until edges are set and tops are moist. Cool about 8 minutes on baking sheet before removing to flat surface.
Nutrition Facts : Calories 423.4 calories, Carbohydrate 47.4 g, Cholesterol 20.7 mg, Fat 21.3 g, Fiber 1.4 g, Protein 10.9 g, SaturatedFat 10.4 g, Sodium 214.4 mg, Sugar 35.6 g
DOUBLE PEANUT BUTTER COOKIES I
Double good!
Provided by Robin
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Combine flour, sugar, soda and salt. Cut in shortening and peanut butter until mixture resembles coarse meal. Blend in syrup and milk.
- Shape in roll 2 inches in diameter; chill. Slice 1/8 to 1/4 inches thick.
- Place 1/2 the slices on ungreased cookie sheet; spread each with 1/2 teaspoon peanut butter. Sprinkle chocolate chips on top of the peanut butter. Cover with remaining cookie slices; seal edges with a fork.
- Cover with remaining cookie slices; seal edges with a fork. Bake at 350 degrees F (175 degrees C) for 12 minutes, or until browned.
Nutrition Facts : Calories 189 calories, Carbohydrate 19.3 g, Cholesterol 0.1 mg, Fat 11.9 g, Fiber 1.3 g, Protein 3.8 g, SaturatedFat 3.5 g, Sodium 103.1 mg, Sugar 9.9 g
DOUBLE PEANUT BUTTER COOKIES
Categories Cookies
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Beat butter, sugar and peanut butter in large bowl until creamy. Add egg and vanilla; beat well. Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in peanut butter chips; drop by scant 1/4 cupfuls onto ungreased cookie sheet, 6 cookies per sheet. Bake 12 to 16 minutes or until lightly browned around edges. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. About 1-1/2 dozen cookies.
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PEANUT BUTTER AND CHOCOLATE CHIP DOUBLE LAYER COOKIES
From seasonsandsuppers.ca
5/5 (1)Total Time 1 hrCategory SnackCalories 428 per serving
- For the peanut butter cookie dough: In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat the butter until creamy. Gradually add the white and brown sugars, beating until creamy. Mix in egg, peanut butter, salt and baking soda. Slowly blend in flour. Add vanilla and mix well. (*If dough seems shiny (oily) and too moist/loose, add a bit more flour until it thickens and looks more matte.) Place dough in a bowl, cover with plastic wrap and refrigerate at least one hour.
- For the chocolate chip cookie dough: Place the butter in a bowl and microwave for 30-40 second, or until just barely melted. You don't want it to be hot. It should be mostly, but just liquid.
- Place butter in a bowl if using an electric mixer or the bowl of a stand mixer fitted with the paddle attachment. Beat the butter with the white and brown sugars until creamy, 2-3 minutes. Add the vanilla and the egg and beat on low speed until just until incorporated - 10-15 seconds. Do not over-mix. Add the flour, baking soda, and salt and mix until dough comes together. It should form one large ball that is easy to handle - not to sticky or not too dry. Fold in the chocolate chips.
VERY PEANUT BUTTER COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.8/5 (118)Total Time 1 hr 45 minsCategory Cookies
- Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and both sugars together on medium speed until smooth, about 1-2 minutes. Add the eggs and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the peanut butter and vanilla, then beat on high speed until combined.
- Add the dry ingredients to the wet ingredients, then mix on low until combined. With the mixer running on low speed, add the peanuts, if using. Dough will be thick and soft.
- Cover and chill the dough for 1 hour in the refrigerator (and up to 2-3 days). If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
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