Eggless Peanut Butter Cup Cookies Recipes

EGGLESS PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
• Mix the shortening, peanut butter, white sugar, brown sugar and buttermilk until smooth and fully combined.
• Add the flour, baking powder, baking soda and salt to the peanut butter mixture and mix until well blended.
• Drop cookies 2 inches apart on lightly greased cookie sheet. Flatten with a fork that has been dipped in flour. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes.

EGGLESS PEANUT BUTTER COOKIES RECIPE

Steps:

• To begin with Eggless Peanut Butter Cookies, sift together flour, salt, baking soda and baking powder in a mixing bowl. Keep this flour mixture aside.
• In a wide bowl, cream peanut butter for 3-4 minutes at minimum speed using a hand mixer. Add in the powdered sugar, 2 tablespoon milk and cream the mixture again for 3 minutes.
• At this stage, add flour mixture to the bowl and gradually mix at a very low speed until they are all well blended. Use hands and gently form a dough.
• If the dough is too thick, add a tablespoon of milk and refrigerate the dough for 20 minutes.
• Divide the dough into medium lemon sized balls and place them on a baking sheet
• Using a fork, you can make a criss-cross pattern to achieve the classic look of peanut butter cookies.
• Make sure to leave enough space between them. Since the cookies tend to expand when they start baking in the oven.
• Preheat oven to 180 C and bake until the edges turn into slightly golden brown colour. It takes approximately 13-14 minutes.
• Once the cookies are cooled down, they become crunchy. You can store these baked goodies in an air tight container and they stay good for up to 5 days.
• Serve Eggless Peanut Butter Cookies with Masala Chai or a cup of coffee during your evening work-time.

PEANUT BUTTER CUP COOKIES RECIPE BY TASTY

Steps:

• In a bowl, add the butter and brown sugar, and stir to combine.
• Add the egg and mix until fully incorporated.
• Stir in the peanut butter and vanilla.
• Add the flour, salt, and baking soda.
• Gently fold in the peanut butter cups.
• Chill dough for at least 1 hour.
• Preheat oven to 350˚F (180˚C).
• Once dough is chilled, scoop out a ball about 2 inches (5 cm) wide. Place on a parchment paper-lined baking sheet, leaving about 2-inches (5 cm) in between each ball of dough.
• Bake for 8 to 10 minutes, until bottom edges of cookies are golden.
• Let cookies cool. Can be stored in an airtight container up to 5 days.
• Enjoy!

EGGLESS PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350°F (180°C).
• In a bowl, cream together peanut butter, butter, and sugar with a hand mixer until fluffy and pale in color, scraping down sides of the bowl as needed.
• Separately, whisk together flour, baking powder, baking soda, and salt.
• Add dry ingredients into the wet mixture and beat with mixer until combined. (The dough should be soft and crumbly.)
• Add milk and mix with a spatula, pressing dough together. (If dough feels too sticky at this point, refrigerate 15-20 minutes.)
• Optional: Add 2 Tbsp mix-ins of choice and fold into dough.
• Use a 1-Tbsp cookie scoop to portion dough, roll into a ball with hands, and flatten slightly to form a small disc. Transfer to lined and greased baking sheets.
• Press down on each cookie with a fork to create the classic crisscross pattern.
• Bake 12-15 minutes. (12-13 minutes for softer cookies, 14-15 minutes for crispier cookies.)
• Allow to cool 5 minutes then transfer to a wire rack.
• Yields ~30 eggless peanut butter cookies (using 1-Tbsp scoop).

EGGLESS PEANUT BUTTER COOKIES

Steps:

• Sift and mix flour, baking soda, and salt and set aside.
• Place softened butter and sugar in a large bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until well-combined and fluffy (1-2 minutes). Scrape any ingredients from the side of the bowl using a spatula.
• Add vanilla extract and peanut butter and mix for another minute until combined. Then, add milk and mix for another 30 seconds on medium speed.
• Slowly add the dry ingredients and mix until just combined. Do not overmix. Cookie dough should be thick and slightly sticky.
• Cover cookie dough and chill for at least 30 minutes (up to overnight).
• In the meantime, preheat the oven to 175°C (350F) and line a large baking sheet with parchment paper.
• Once chilled, scoop cookie dough using a #50 scoop (or using a tablespoon, scooping around 23-26g [0.8 to 0.9 oz] of cookie dough for each cookie). Roll dough into a ball and place on baking sheet with parchment paper, leaving a 2 inch space between each one. Repeat for the remaining dough (you may need to do this in batches).
• Bake for 8-10 minutes or until sides turn slightly golden brown. Cookies will be soft when out of the oven - do not move them from the baking sheet immediately. They will harden as they cool. Sprinkle with sea salt whilst still hot.

EGGLESS PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
• Mix the shortening, peanut butter, white sugar, brown sugar and buttermilk until smooth and fully combined.
• Add the flour, baking powder, baking soda and salt to the peanut butter mixture and mix until well blended.
• Drop cookies 2 inches apart on lightly greased cookie sheet. Flatten with a fork that has been dipped in flour. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes.

EGGLESS PEANUT BUTTER CUP COOKIES

Steps:

• Preheat oven to 325 degrees.
• Spray baking sheet with nonstick cooking spray.
• In medium bowl, stir together flour, baking soda, baking powder, and salt until thoroughly mixed. Set aside.
• In large bowl, blend butter and peanut butter until thoroughly mixed.
• Blend in sugar and brown sugar until thoroughly mixed.
• Stir in yogurt and vanilla until thoroughly mixed.
• Add dry mixture in thirds, blending thoroughly.
• Place mixture in refrigerator to chill while unwrapping the peanut butter cups.
• Roll cookie dough into small balls, approximately 1 inch in diameter and place on cookie sheet.
• Push an unwrapped miniature Reese's cup into the center of each ball.
• Bake 11 minutes.
• Let rest on the pan for 1-2 minutes before transferring to baking rack to cool.
• Keep dough in the refrigerator between batches to stay chilled.