3-INGREDIENT PEANUT BUTTER COOKIES
This is one of my favorite cookies to make. They are the only peanut butter cookies my family will eat! Sprinkle a pinch of sugar on cookies before baking, if desired.
Provided by heather
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 22m
Yield 24
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix peanut butter, sugar, and egg together in a bowl using an electric mixer until smooth and creamy. Roll mixture into small balls and arrange on a baking sheet; flatten each with a fork, making a criss-cross pattern.
- Bake in the preheated oven for 10 minutes. Cool cookies on the baking sheet for 2 minutes before moving to a plate.
Nutrition Facts : Calories 98.4 calories, Carbohydrate 10.5 g, Cholesterol 7.8 mg, Fat 5.6 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 52.3 mg, Sugar 9.3 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
THE WORLD'S BEST PEANUT BUTTER COOKIES
The name of the recipe says it all. While it is my description of these cookies, it is also the actual name of the recipe that was printed in a small booklet of recipes that came out of a bag of Gold Medal Flour at least 40 years ago. Tried and true, this is the only peanut butter cookie recipe my mother ever made, and it is the only recipe I will use. Prepared as described below, the cookies are soft, yet crispy.
Provided by EQJunkie
Categories Dessert
Time 1h
Yield 36 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Cream together butter, peanut butter, brown sugar and sugar until nice and smooth.
- Add egg and vanilla and beat in well with a spoon.
- Gradually add the self-rising flour. Dough will be stiff.
- Form one inch balls and roll in sugar (I like to toss a dozen of the dough balls into a bag with sugar, shake gently to coat and then leave them in the bag for a couple minutes so a thicker coat of sugar adheres to the dough, then give another light shake before removing them from the bag. But just giving them a quick roll is fine).
- Place sugared dough balls onto an UNGREASED baking sheet about 2 inches apart. Flatten balls with the back of a fork (or if you want flat tops you can flatten them with the bottom of a drinking glass. I usually flatten them with the textured side of my meat cleaver giving the cookies a nice waffle pattern).
- Optional step: You can sprinkle a little extra sugar onto the tops after they are flattened if you like. It adds a little "crunch" to this soft cookie.
- Bake in preheated oven for 8 to 10 minutes or until the edges just start to turn brown. Remove from the oven and cool cookies on baking sheet for a few minutes before transferring to cooling racks.
- Note: While baking one batch of cookies, cover the remaining dough with plastic wrap so it doesn't dry out. I generally form the dough balls for the next batch while the previous batch is cooling on the baking sheet.
- Variation: To give a Christmas touch. Dip the bottom half of the dough balls in regular sugar, then dip the top half of the balls in colored sugar crystals. Then flatten and bake as directed.
- Enjoy!
Nutrition Facts : Calories 89.8, Fat 4.6, SaturatedFat 2, Cholesterol 12.7, Sodium 114.9, Carbohydrate 11, Fiber 0.4, Sugar 6.1, Protein 1.7
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
EASY PEANUT BUTTER COOKIES
These light, flourless cookies, from TV chef Nikki Elkins, are made with everyday ingredients that you probably already have in your pantry.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about a dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together peanut butter, egg, sugar, baking soda, vanilla, if using, and salt until well combined.
- Using a 1 3/4-inch scoop, scoop dough onto prepared baking sheet, spacing 2 inches apart. Using the tines of a fork, gently press down on each scoop in a crosshatch pattern. Sprinkle with sugar and transfer baking sheet to oven. Bake until slightly puffed, 11 to 12 minutes. Cookies will still be soft. Let cool for 5 minutes. Carefully transfer cookies to a wire rack and let cool completely.
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
THREE INGREDIENT PEANUT BUTTER COOKIES
This recipe has just 3 ingredients. It's fast, easy and the cookies are wonderful! It's great for kids that are just learning to bake.
Provided by Francie
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 6
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Combine the peanut butter, white sugar and egg. Mix until smooth.
- Drop spoonfuls of dough onto the prepared baking sheet. Bake at 350 degrees F (175 degrees C) for 6 to 8 minutes. Do not overbake! These cookies are best when they are still soft and just barely brown on the bottoms.
Nutrition Facts : Calories 393.8 calories, Carbohydrate 41.8 g, Cholesterol 31 mg, Fat 22.5 g, Fiber 2.6 g, Protein 11.8 g, SaturatedFat 4.8 g, Sodium 209 mg, Sugar 37.3 g
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
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.
SOFT PEANUT BUTTER COOKIES
This is my mother-in-law's recipe.She was always baking and this is one of my favorite recipes she had.
Provided by CookingONTheSide
Categories Dessert
Time 17m
Yield 4 dozen, 30 serving(s)
Number Of Ingredients 9
Steps:
- Cream butter, peanut butter and both sugars together.
- Add eggs, one at a time, beating well.
- Add baking soda, powder and vanilla.
- Stir in flour.
- Roll into balls, roll in sugar. Flatten cookies, using a fork, in a criss-cross pattern.
- Bake on ungreased cookie sheet at 350 degrees for 6-7 minutes or adjust to suit your oven and size of cookies!
Nutrition Facts : Calories 201.7, Fat 10.9, SaturatedFat 4.9, Cholesterol 28.7, Sodium 154.6, Carbohydrate 23.6, Fiber 0.8, Sugar 14.6, Protein 3.7
THE BEST PEANUT BUTTER COOKIES IN THE WORLD!
I got this recipe from a wife of a co-worker. The recipe is called "Peanut Butter Cookies" but they are honestly the best peanut butter cookies that I have ever tasted in my life. I have not made these myself before because my boyfriend isn't crazy about peanut butter cookies so I do not know how much the recipe will make so I am going to give it my best estimated guess. For all of you peanut butter cookie lovers, I really hope that you enjoy this recipe as much as I did.
Provided by Gingerbear
Categories Dessert
Time 30m
Yield 24-36 cookies
Number Of Ingredients 10
Steps:
- In larger bowl, beat butter, brown sugar, and peanut butter until well blended.
- Add egg and vanilla, beat well.
- Stir together flour, baking powder, baking soda, and salt.
- Gradually add to peanut butter mixture, beat until well blended.
- Heat oven to 350 F.
- Shape dough into 1-1/4 inch balls, roll balls in granulated sugar.
- Place on ungreased cookie sheet.
- With the tines of a fork, flatten ball.
- Flatten again in opposite direction, forming crisscross marks.
- Bake 9 to 10 minutes until light brown and cookie is set.
- Cool slightly, Remove from cookie sheet to wire rack.
- Cool completely.
- Tips: Only use real butter and Jiff Peanut Butter.
- Don't overcook.
- Use Air cookie sheets for baking.
PEANUT BUTTER COOKIES RECIPE
These ULTRA-easy, melt-in-your-mouth peanut butter cookies with just the right balance of salty and sweet are a sure to please treat.
Provided by John Kanell
Categories Dessert
Time 15m
Number Of Ingredients 8
Steps:
- Preheat over to 350F
- Sift flour and baking powder together then whisk to combine.
- Cream butter and sugars in a stand mixer fitted with a paddle attachment. You can add an optional 1/4-1/2 tsp sea salt.
- Add peanut butter and mix until incorporated.
- Mix in egg and vanilla extract then add flour mixture and beat until incorporated.
- Roll dough into one inch balls and place on baking sheet lined with parchment paper.
- Flatten cookies with a fork in a criss-cross pattern.
- Bake cookies for about 10 minutes.
- Allow cookies to cool completely on baking sheet, they need to set up before being transferred.
Nutrition Facts : ServingSize 105 g, Calories 193 kcal, Carbohydrate 16 g, Protein 5 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 23 mg, Sodium 115 mg, Fiber 1 g, Sugar 7 g
PEANUT BUTTER COOKIES
Bake Food Network Kitchen's easy recipe for Peanut Butter Cookies using a whole cup of smooth peanut butter.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 2 dozen cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Grease a baking sheet. In a large bowl, cream together sugar and butter. Beat in egg to mixture. Mix in peanut butter and vanilla until smooth and creamy. Stir in salt, baking soda and flour until well combined. Roll dough into 1 inch balls and then roll in sugar. Place on baking sheet and flatten with fork. Bake for 12-15 minutes.
CHEWY PEANUT BUTTER COOKIES
Quick and Easy Chewy Peanut Butter Cookies. These cookies are super thick, melt in your mouth and can be made in 20 minutes!
Provided by Kelley Simmons
Categories Dessert
Time 20m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper, set aside. In a stand mixer with the paddle attachment cream butter and both sugars until light and fluffy, about 3 minutes.
- Add in peanut butter and mix for 1-2 minutes. Add in egg and vanilla. Mix until combined and clump free.
- Add in flour, salt and baking soda and mix just until combined. Make sure not to overmix.
- Scoop out dough and portion into 16 cookie dough balls. Add sugar to a small bowl and roll each cookie in the sugar and place onto the prepared baking sheet.
- Using a fork flatten cookies slightly then turn and do the opposite direction to get a crisscross pattern.
- Bake cookies for 10 minutes until lightly golden brown and firm on the edges. Remove from the oven and let set for 3-4 minutes. Transfer to cooling rack to cool completely.
Nutrition Facts : Calories 192 kcal, Carbohydrate 23 g, Protein 4 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 28 mg, Sodium 96 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
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.
BEST SUPER SOFT PEANUT BUTTER COOKIES
THE best super soft peanut butter cookies (seriously though, the actual best). Sink your teeth into that perfectly soft and chewy texture and you'll see why these are the only peanut butter cookies you'll ever need!
Provided by Tiffany
Categories Dessert
Time 23m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees and very lightly grease a baking sheet or line with a baking mat.
- In a medium bowl whisk together flour, baking soda, and salt. Set aside.
- In a large bowl cream together butter, peanut butter, brown sugar, and 1/4 cup granulated sugar for 2-3 minutes until light and fluffy. Mix in egg and vanilla until blended.
- Add dry ingredients to wet ingredients and mix until combined (do not over mix). Roll dough into balls (two regular size cookie scoops or about 3 tablespoons, the balls should be fairly big - this is the key to a super soft texture!)
- Roll cookie dough balls in remaining 2 tablespoons sugar, then place on baking sheet 2-3 inches apart. Use a fork to gently press a criss-cross pattern into each cookie dough ball, only pressing ball down about half way.
- Bake for 8-9 minutes - DO NOT OVER BAKE. The cookies should just begin to crack on top. Allow to cool 1-2 minutes on baking sheet, then transfer to a cooling rack. Store in an airtight container at room temperature up to 5 days (they are softest on day 1 and 2!).
Nutrition Facts : Calories 116 kcal, Carbohydrate 17 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 7 mg, Sodium 117 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
EASY PEANUT BUTTER COOKIES
With only four ingredients, these cookies couldn't be easier for our son, Jacob, to help whip up. He thinks it's fun helping prepare meals and snacks.-Valerie Ellsworth, Belvidere, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2 dozen.
Number Of Ingredients 4
Steps:
- In a large bowl, cream peanut butter and sugar until light and fluffy, about 4 minutes. Beat in egg and vanilla. , Shape level tablespoonfuls into balls. Place 2 in. apart on ungreased baking sheets; flatten with a fork. Bake at 350° for 16-18 minutes or until set. Cool for 5 minutes; remove to wire racks.
Nutrition Facts : Calories 198 calories, Fat 11g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 105mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 1g fiber), Protein 6g protein.
3-INGREDIENT PEANUT BUTTER COOKIES
Steps:
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl, beat together the peanut butter, sugar, and egg with an electric mixer until smooth and creamy.
- Roll the cookie dough into small balls and arrange them on a baking sheet. Flatten the cookies with a fork twice - horizontally and vertically, creating a criss-cross pattern.
- Bake for 10 minutes. Let the cookies cool on the baking sheet for 2 minutes before transferring to a plate. Serve and enjoy!
Nutrition Facts : Calories 98 cal
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THE BEST PEANUT BUTTER COOKIES - ALL THINGS MAMMA
From allthingsmamma.com
5/5 (3)Category DessertCuisine AmericanEstimated Reading Time 7 mins
- In a large bowl with an electric mixer (a paddle attachment on a stand mixer works best for this recipe), beat peanut butter and butter until smooth.
- Add both white and brown sugar and beat on high speed until light and fluffy, about 2-3 minutes.
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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Estimated Reading Time 6 mins
- The Ones I’ll Never Make Again: King Arthur Flour’s Classic Peanut Butter Cookies. Overall rating: 3/10. Get the recipe: King Arthur Flour’s Classic Peanut Butter Cookies.
- The Biggest Disappointment: Bon Appétit’s Best Peanut Butter Cookies. Overall rating: 6/10. Get the recipe: BA’s Best Peanut Butter Cookies. Read more: Bon Appétit’s Peanut Butter Cookies Are the Most Extra Thing I’ve Made This Year.
- The Simple-yet-Delicious Runner Up: Alton Brown’s Chewy Peanut Butter Cookies. Overall rating: 8/10. Get the recipe: Alton Brown’s Chewy Peanut Butter Cookies.
- The Clear Winner: Ovenly’s Salted Peanut Butter Cookies. Overall rating: 9/10. Get the recipe: Salted Peanut Butter Cookies. Read more: Ovenly’s Internet-Famous Peanut Butter Cookies Are 100% Worth the Hype.
EASIEST PEANUT BUTTER COOKIES RECIPE | MYRECIPES
From myrecipes.com
5/5 (20)Total Time 35 mins
- Stir together 1 cup peanut butter, 1 cup sugar, 1 large egg, and 1 tsp. vanilla extract in a large bowl until combined; shape dough into 1-inch balls. Place balls 1 inch apart on ungreased baking sheets, and flatten gently with tines of a fork. Bake at 325° for 15 minutes or until golden brown. Remove to wire racks to cool.
- Variations: Evenly press 1 cup of your desired addition, such as chocolate morsels, chocolate-coated toffee bits, or chopped peanuts, onto the top of prepared cookie dough on baking sheets; bake as directed.
- Peanut Butter-and-Chocolate Cookies: Divide peanut butter cookie dough in half. Stir 2 melted semisweet chocolate baking squares into half of dough. Shape doughs into 30 (1-inch) half peanut butter, half chocolate-peanut butter balls. Flatten gently with a spoon. Proceed as directed.
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