Great Grandmas Peanut Butter Eggs Recipes

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CLASSIC PEANUT BUTTER COOKIES



Classic Peanut Butter Cookies image

This old-fashioned recipe uses simple ingredients to make cookies with big peanut butter flavor. We like to bake them as directed for a nice soft cookie, but you can add a minute or two to the bake time for a crunchy peanut butter cookie. Either way, this easy recipe for homemade peanut butter cookies is sure to become one of your favorite cookie recipes.

Provided by Carlee

Categories     Cookies

Time 50m

Number Of Ingredients 9

1 cup butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs, beaten
1 teaspoon vanilla extract
1 cup creamy peanut butter
3 cups all purpose flour
2 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • Preheat oven to 350° F.
  • In a large bowl, cream together butter and sugars until the mixture is light and fluffy.
  • Add eggs and peanut butter and beat until incorporated.
  • Add dry ingredients and mix until just combined.
  • Use a small cookie scoop or roll a Tablespoon of dough into a ball and place on cookie sheet. Smoosh with a cup or use the tines of a fork to make a crisscross pattern.
  • Bake for 7 to 10 minutes or until puffed and VERY lightly golden.
  • Allow baked cookies to cool on the pan for a couple of minutes before moving to a wire cooling rack to cool completely.

Nutrition Facts : Calories 102 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 14 milligrams cholesterol, Fat 5 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 Cookie, Sodium 108 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

PEANUT BUTTER EGGS



Peanut Butter Eggs image

These easy-to-make confections are a must for me at Easter. Have youngsters help shape the eggs, then reward them with some of the chocolaty candies. -Ethel Charles, Elizabethtown, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 5-1/2 dozen.

Number Of Ingredients 8

1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 jar (17.3 ounces) creamy peanut butter
1 teaspoon vanilla extract
1 package (2 pounds) confectioners' sugar
2 cups sweetened shredded coconut, optional
6 cups semisweet chocolate chips
1/3 cup shortening

Steps:

  • In a large bowl, beat cream cheese, butter, peanut butter and vanilla until smooth. Beat in sugar. Stir in coconut if desired. Form rounded tablespoonfuls into egg shapes. Place on waxed paper-lined baking sheets. Chill for 30 minutes., In a microwave-safe bowl or heavy saucepan, melt chocolate chips and shortening: stir until smooth. Dip eggs until coated; place on waxed paper to harden. , For more decorative eggs, place about 1/4 cup melted chocolate in a small plastic bag. Cut a hole in the corner of the bag; pipe chocolate over tops of eggs. Store in the refrigerator.

Nutrition Facts : Calories 204 calories, Fat 12g fat (5g saturated fat), Cholesterol 7mg cholesterol, Sodium 61mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

BIG GRANDMA'S BEST PEANUT BUTTER COOKIES



Big Grandma's Best Peanut Butter Cookies image

This is my husband's grandmother's recipe that is cherished by the family. They are the best cookie that melts in your mouth. They don't have the normal peanut butter fork crossing...but more of a crackled sugar type cookie... My husband comes from a huge family - and these are one of the cherished recipes!!

Provided by LiisaN

Categories     Dessert

Time 27m

Yield 3 dozen cookies, 36 serving(s)

Number Of Ingredients 9

1 cup brown sugar, firmly packed
1 cup white sugar
1 cup Butter Flavor Crisco
1 cup creamy peanut butter (Skippy)
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla
2 teaspoons baking soda
2 cups flour (1/4 cup more if needed)

Steps:

  • Cream together the sugars, Crisco, peanut butter.
  • Add the eggs and vanilla.
  • Sift the dry ingredients together and add gradually until blended well.
  • Roll into tablespoon size balls.
  • Roll cookie dough balls into sugar.
  • Place on cookie sheets- do not mash with fork in normal "peanut butter cookie" fashion!
  • Bake at 350° oven for 11-13 minutes.

PEANUT BUTTER AND MARSHMALLOW CHOCOLATE EGGS



Peanut Butter and Marshmallow Chocolate Eggs image

"This recipe came from my mother-in-law, who gives a basket of homemade Easter candy to each of her children and grandchildren," says Robin Perry from her home in Seneca, Pennsylvania.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1-1/2 dozen.

Number Of Ingredients 7

6 tablespoons butter, softened
1/4 cup creamy peanut butter
1/4 cup marshmallow creme
1-3/4 cups confectioners' sugar
3/4 pound milk chocolate candy coating, coarsely chopped
2 teaspoons shortening
Colored sprinkles, optional

Steps:

  • In a small bowl, cream the butter, peanut butter and marshmallow cream until smooth. Gradually beat in confectioners' sugar. Drop by level tablespoonfuls onto a waxed paper-lined baking sheet; form into egg shapes. Freeze for 10 minutes., In a microwave, melt candy coating and shortening; stir until smooth. Dip eggs into candy coating; allow excess to drip off. Return to baking sheet; immediately decorate with sprinkles if desired. Let stand until set. Store in an airtight container.

Nutrition Facts :

GRANDMA'S E-Z PEANUT BUTTER COOKIES



Grandma's E-Z Peanut Butter Cookies image

Perfect recipe for the junior baker! One bowl, fun to make, easy to succeed. Oh, and they taste great, too! High altitude tested (no adjustments).

Provided by Elizabeth H.

Categories     Dessert

Time 30m

Yield 24-30 cookies

Number Of Ingredients 8

1/2 cup peanut butter
1/4 cup shortening
1/2 cup brown sugar
1/2 cup white sugar
1 well-beaten egg (extra-large egg yields best results)
1 cup flour
1 teaspoon baking soda
sugar

Steps:

  • Preheat oven to 350-degrees.
  • Combine all ingredients in mixing bowl.
  • Mix well with a spoon.
  • Shape dough into 1-inch round balls.
  • Place 2 inches apart on cookie sheet.
  • Press balls flat with fork dipped in extra sugar.
  • Bake for 12-15 minutes.
  • Cookies should not be too brown.
  • Remove from oven and allow to cool on cookie sheet for one minute, then remove to wire racks.

PEANUT BUTTER EASTER EGGS



Peanut Butter Easter Eggs image

My Mom made these chocolate-dipped peanut butter eggs for many years. She would put our names on them in frosting and decorate with bunnies and flowers. They bring back wonderful memories.

Provided by Valerie Cain Cuff

Categories     Desserts     Candy Recipes     Chocolate Candy Recipes

Time 15m

Yield 16

Number Of Ingredients 6

1 (16 ounce) package confectioners' sugar
1 cup creamy peanut butter
¼ cup butter
1 tablespoon milk
8 (1 ounce) squares semi-sweet chocolate
1 tablespoon shortening

Steps:

  • In a mixing bowl, combine confectioners' sugar, peanut butter, butter and milk (if needed for moisture) until blended. Shape mixture into two 1/2 pound eggs or make a bunch of smaller eggs. Freeze eggs for 1 hour.
  • While the eggs are freezing, cut semi-sweet chocolate into small pieces and place in top of double boiler with shortening. Melt over medium heat, stirring frequently until smooth. Stick a long-tined fork in top of each peanut butter egg, dip it in melted chocolate to cover then drain on waxed paper. When the eggs are cooled and set, decorate the eggs to suit your fancy.

Nutrition Facts : Calories 306.7 calories, Carbohydrate 39.1 g, Cholesterol 7.7 mg, Fat 16.3 g, Fiber 2 g, Protein 5.1 g, SaturatedFat 6.2 g, Sodium 95.1 mg, Sugar 35.9 g

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