BEST PEANUT BUTTER COOKIES EVER
This is an amazing no-flour peanut butter cookie. It is so easy, even kids like to make it.
Provided by BAKINGNUTS
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 45m
Yield 36
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Press a criss-cross into the top using the back of 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 131.6 calories, Carbohydrate 13.9 g, Cholesterol 10.3 mg, Fat 7.5 g, Fiber 0.9 g, Protein 3.9 g, SaturatedFat 1.6 g, Sodium 139.6 mg, Sugar 12.5 g
SUPER-EASY PEANUT BUTTER COOKIES
When we need cookies in a snap, this is our best go-to recipe - easy, fast and super delicious!
Provided by Kraft Peanut Butter
Categories Trusted Brands: Recipes and Tips KRAFT Peanut Butter
Time 30m
Yield 24
Number Of Ingredients 3
Steps:
- Heat oven to 325 degrees F.
- Mix all ingredients with large spoon until well blended.
- Roll into 24 balls; place, 4 inches apart, on baking sheets. Flatten with fork.
- Bake 20 min. or until lightly browned. (Do not overbake.)
- Cool 5 min. on baking sheets; transfer to wire racks. Cool completely.
Nutrition Facts : Calories 79.1 calories, Carbohydrate 6.8 g, Cholesterol 7.8 mg, Fat 5.5 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 1.1 g, Sodium 42.9 mg, Sugar 4.8 g
WORLD'S BEST EASY PEANUT BUTTER COOKIES
A better version of the popular 3 ingredient peanut butter cookies! By switching white sugar with brown sugar, these cookies are SOFT and CHEWY instead of crumbly and crisp. They aren't dense and gluggy, which one might expect because they are made without flour - see the inside of the cookie in the photo in the post. They are not too sweet and they truly taste of peanut butter (rarer than you might think!). Recipe VIDEO below.
Provided by Nagi
Time 20m
Number Of Ingredients 3
Steps:
- Place ingredients in a bowl and mix to combine. It will be soft, too soft for scooping. Refrigerate for 10 minutes.
- Meanwhile, preheat oven to 180C / 350F (standard) or 160C/320F (fan / convection).
- Line 2 trays with parchment paper.
- Place 1 tbsp scoops of the dough onto the trays (I use a cookie scoop) 5cm/2" apart.
- Dip a large fork in a bowl of hot tap water (stops fork sticking to dough). Press down on the dough, then press 90 degrees the other way (watch video) so the cookie is 1 cm / 2/5" thick. Re-dip fork in water as required.
- Put both trays in the oven and bake for 10 minutes, swapping the trays halfway through, or until light golden on the surface and golden on the edges. (Or longer if you want crisper cookies)
- Leave to cool on the tray. Store in an airtight container for up to 4 - 5 days.
Nutrition Facts : ServingSize 36 g, Calories 168 kcal
OLD-FASHIONED PEANUT BUTTER COOKIES
My mother insisted that my grandmother write down one recipe for her when Mom got married in 1942: the how to make peanut butter cookies from scratch recipe. That was a real effort because Grandma was a traditional pioneer-type cook who used a little of this or that until it felt right. This treasured recipe is the only one she ever wrote down! -Janet Hall, Clinton, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. In a large bowl, cream shortening, peanut butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture and mix well. , Roll into 1-1/2-in. balls. Place 3 in. apart on ungreased baking sheets. Flatten with a fork or meat mallet if desired. Bake 10-15 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 180 calories, Fat 9g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 128mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
BEST EVER PEANUT BUTTER COOKIES
These are the best peanut butter cookies I have ever eaten. They are soft and chewy. They are great when you add the nuts and chocolate chips. Whenever I take these cookies to a potluck or family get together, people always request that I bring these cookies. I got this recipe out a cook book a number of years ago. I have changed the recipe slightly from the original.
Provided by Rita1
Categories Dessert
Time 23m
Yield 25-30 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- In large bowl, beat sweetened condensed milk and peanut butter until smooth.
- Add biscuit mix and vanilla; mix well.
- Shape into 1-inch balls.
- Roll in sugar.
- Place 2 inches apart on ungreased cookie sheets.
- Flatten with fork.
- Bake 8 to 10 minutes or until golden brown.
- Cool.
- Store tightly covered at room temperature or freeze for future use.
- For chocolate peanut butter cookies, add 1/4 cup cocoa and a dusting of cinnamon to the batter.
Nutrition Facts : Calories 138.1, Fat 6.8, SaturatedFat 2, Cholesterol 5.6, Sodium 178.2, Carbohydrate 16.2, Fiber 0.7, Sugar 10.5, Protein 4
BEST PEANUT BUTTER COOKIES EVER
These cookies have been loved by the most anti-peanut butter cookie people. The trick is twice as much peanut butter as your average-joe cookie recipe, and some leavening changes to help turn out a thick, chewy cookie. And the peanut butter matters... I use Adams brand natural organic peanut butter (you can pour out some of the oil if you want), or you can make your own at a health food store like Wild Oats or Whole Foods.
Provided by veg head 4-ever
Categories Drop Cookies
Time 45m
Yield 18 cookies, 18 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, stir together flour, baking soda, baking powder, and salt.
- Beat together the butter, peanut butter, and sugar until light and fluffy. Beat in vanilla, then egg and egg yolk. Gradually beat in the flour mixture.
- Wrap dough in plastic wrap and refrigerate until chilled, or about 2 hours.Take over-filled tablespoonfuls of dough and drop onto greased/floured cookie sheet about 3 inches apart. Lightly press down each cookie. Using a dinner fork dipped in cold water, lightly press cookies, flattening and forming a criss-cross pattern on each cookie. They won't flatten much more in baking so they should already look cookie-ish.
- Bake at 375° until golden brown, or about 10 to 12 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.
- Makes about 1 1/2 dozen big peanut butter cookies.
Nutrition Facts : Calories 158.7, Fat 9.4, SaturatedFat 3.5, Cholesterol 32.4, Sodium 126.7, Carbohydrate 15.8, Fiber 0.8, Sugar 9.4, Protein 4
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