PEANUT BUTTER COOKIES WITH HONEY ROASTED PEANUTS
This homemade soft peanut butter cookies recipe with honey roasted peanuts is unbelievably delicious. They smell incredible baking in the oven. I added chocolate chips to the dough - definitely the right decision.
Provided by The Head Spoon
Time 30m
Number Of Ingredients 12
Steps:
- Place oven rack in center of the oven. Preheat oven to 350 degrees. Line baking pan with parchment paper.
- Add flour and peanuts to food processor. Pulse for 30-45 seconds, until finely ground to create peanut flour.
- Add butter, peanut butter, sugar, salt, baking soda, baking powder, and vanilla extract to stand mixer. Mix on low to moisten, then turn to medium and mix for 3 minutes, until soft and light.
- Turn mixer to low and add half of the beaten egg. Mix until incorporated, then add the rest of the beaten egg, and mix until incorporated. Scrape bowl with spatula.
- Turn mixer to low. Add peanut flour and milk to stand mixer bowl, and mix on low to form a soft dough (about 2 minutes). Pour in chocolate chips (if desired) and mix just until combined.
- Scoop out dough balls with 2 tbsp size cookie scooper and place on prepared baking sheets.
- Cook in preheated oven for 14-16 minutes, until tops and edges are slightly browned, but still puffy in the middle. Let cookies sit on baking sheets for 10 minutes, then move to wire rack for further cooling. Enjoy!!
Nutrition Facts : Calories 153 kcal, Carbohydrate 12 g, Protein 4 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 127 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
HONEY-ROASTED PEANUT COOKIES
These crisp and crunchy cookies have a sweet-salty flavor plus bits of honey peanuts!
Provided by Wendy Sondov
Categories Dessert
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
- In medium bowl, whisk together flour, salt, and baking soda.
- Using an electric mixer, cream together the butter and sugar, about 2 minutes. Lower mixer speed and add egg and vanilla. Raise speed and continue mixing until light and fluffy, about 3 minutes.
- On low speed, gradually add flour mixture. Mix until combined.
- Stir in peanuts.
- Using a small cookie scoop (2 teaspoons) place dough on prepared baking sheet about 3 inches apart. Using finger tips (moisten slightly if sticking) flatten the dough balls slightly to 1 ½" diameter.
- Bake 10-13 minutes, until edges are golden. Don't under cook or the cookies will not be crunchy. Cool on wire racks.
- Store at room temperature for up to 10 days in an airtight container.
Nutrition Facts : Carbohydrate 10 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 7 mg, Sodium 26 mg, Fiber 1 g, Sugar 7 g, Calories 70 kcal, ServingSize 1 serving
HONEY-ROASTED PEANUT COOKIES RECIPE
This honey-roasted peanut cookies recipe is literally chock full of peanuts! The sugar baked on top help add even more crunch and bite to these cookies.
Provided by Recipes.net Team
Categories Cookies
Time 38m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Beat butter with an electric mixer until creamy and gradually add brown sugar. Add egg and vanilla, beating well.
- Combine flour, baking powder and salt in another bowl. Gradually add that to the butter mixture, then stir in peanuts.
- Shape dough into balls and place them 2 inches apart on a baking sheet.
- Dip the bottom of a glass in sugar and flatten each ball to 1/4-inch thickness for a decorative sugar coating on the cookies.
- Bake for 8 minutes, or until edges are golden. Cool on baking sheet briefly, then move to wire racks to cool completely before serving.
Nutrition Facts : Calories 214.00kcal, Carbohydrate 19.00g, Cholesterol 27.00mg, Fat 14.00g, Fiber 1.00g, Protein 5.00g, SaturatedFat 6.00g, ServingSize 24.00pieces, Sodium 93.00mg, Sugar 9.00g
HONEY-ROASTED PEANUT THUMBPRINTS
A peanut butter and jelly sandwich in cookie form, these nostalgic treats are just as appealing to grown-ups as they are to kids. Using a combination of honey-roasted and salted peanuts gives them a sweet-salty complexity, while a shot of citrus zest adds brightness. Feel free to substitute other jam flavors for Concord grape. But don't use jelly: It's too thin and will melt right out of the cookies as they bake.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 25m
Yield About 3 dozen cookies
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Line 3 baking sheets with parchment paper or lightly grease them.
- In the bowl of a food processor, pulse together 1 cup peanuts and 1/2 cup flour until the nuts are coarsely ground. Pulse in remaining flour, sugar, salt and nutmeg, then add the butter and pulse until the mixture is crumbly. Pulse in the egg yolks, vanilla extract and zest. Continue to pulse until the dough is well combined and starts to clump (but doesn't form a ball).
- Working with 1 tablespoon of dough at a time, form the mixture into 1-inch balls.
- Put the egg whites in a shallow bowl, then beat them lightly with a fork until frothy. Put the remaining 2/3 cup chopped honey-roasted peanuts in another shallow bowl, and stir in the salted, roasted peanuts.
- Dunk each ball of dough first in egg whites, then in the nuts, rolling to coat the balls well. Place the balls on the baking sheets 2 inches apart. Using your thumb, press an indentation in the center of each round of dough.
- Using a small spoon (an espresso spoon works well), fill the indentations with jam. Bake until the edges of the cookies are just golden, 12 to 18 minutes. Transfer to a wire rack to cool.
HONEY-PEANUT BUTTER COOKIES
When my husband wants a treat, he requests these chewy peanut butter honey cookies. -Lucile Proctor, Panguitch, Utah
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a bowl, mix shortening, peanut butter and honey. Add eggs; mix well. Combine flour, sugar, baking soda, baking powder and salt; add to peanut butter mixture and mix well. , Roll into 1- to 1-1/2-in. balls and place on ungreased baking sheets. Flatten with a fork dipped in flour. Bake until set, 8-10 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 95 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 80mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
HONEY ROASTED PEANUT BUTTER COOKIES
Honey Roasted Peanut Butter Cookies made with peanut butter and lots of honey roasted peanuts. Soft, chewy and delicious peanut butter cookie recipe with tons of peanut flavor!
Provided by Jessica & Nellie
Categories Cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350°.
- Beat butter with sugars for about 2- 3 minutes. Add peanut butter and mix 1-2 more minutes. Mix in eggs and vanilla and beat for another 2-3 minutes. Add the flour and baking powder and mix until well combined. Stir in half of the peanuts.
- Use a cookie scoop to scoop out cookies onto parchment or silicone-mat lined cookie sheets. Lightly press the rest of the nuts on top of the cookies.
- Bake for about 14 minutes. The very edges should be a light golden brown, but cookies should still be really soft in the middles. They may look slightly underdone but that's ok!
Nutrition Facts : Calories 211 kcal, Carbohydrate 20 g, Protein 5 g, Fat 13 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 23 mg, Sodium 140 mg, Fiber 1 g, Sugar 11 g, UnsaturatedFat 8 g, ServingSize 1 serving
HONEY-PEANUT BAR COOKIES
Jim Gales from Glendale, Wisconsin borrows a favorite breakfast cereal as a main ingredient for his small batch of fun, tasty bars. These treats are not sticky, cut well and are ideal to pack.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6 bars.
Number Of Ingredients 5
Steps:
- In a small heavy saucepan, combine sugar and honey. Cook and stir over medium heat until sugar is dissolved. Remove from the heat; stir in peanut butter until blended. Add Cheerios and peanuts; stir to coat. , Spread into an 8x4-in. loaf pan coated with cooking spray. Cover and chill for 1 hour before cutting.
Nutrition Facts : Calories 203 calories, Fat 9g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 126mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 2g fiber), Protein 5g protein.
PEANUT BUTTER AND HONEY COOKIES
You'll want to keep this peanut butter and honey cookies away from the bears and all for yourself!
Provided by Recipe Revival
Categories Peanut Butter Cookies
Time 3h45m
Yield 78
Number Of Ingredients 10
Steps:
- Combine peanut butter, shortening, sugar, honey, and egg in a large bowl; beat with an electric mixer until thoroughly combined.
- Mix flour, baking powder, salt, and baking soda together in a bowl. Add to the wet ingredients and mix until blended. Stir in peanuts.
- Shape dough into a 10x2-inch log. Wrap in waxed paper and chill in the refrigerator for 3 hours.
- Preheat the oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
- Remove dough from the refrigerator and cut into 1/8-inch slices. Place 1 inch apart on the prepared cookie sheets.
- Bake in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely. Repeat to bake remaining cookies.
Nutrition Facts : Calories 50.4 calories, Carbohydrate 6.2 g, Cholesterol 2.4 mg, Fat 2.5 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 36.4 mg, Sugar 3.3 g
HONEY ROASTED PEANUT BUTTER TOFFEE SWIRL COOKIES
The original recipe is from Kittencal. I have made these so many times and made changes with some of my family's favorite ingredients and thought I would post to share with you. The Honey Roasted Peanut Butter give these cookies such a wonderful flavor. Hope you enjoy.
Provided by Nimz_
Categories Drop Cookies
Time 45m
Yield 30 cookies
Number Of Ingredients 13
Steps:
- In a mini food processor or blender, process 1 cup oats until ground fine.
- Mix together ground oats, remaining 1/2 cup whole oats, flour, baking powder, baking soda and salt.
- In a Kitchen Aide mixer (or whatever you have) beat together the softened butter and both sugars until light and fluffy.
- Add in eggs, one at a time, the vanilla and peanut butter.
- Mix well until smooth and creamy.
- Mix in the flour mixture until combined.
- Fold in swirl chips and toffee bits.
- Heat oven to 325°F.
- With an ice cream scoop (about 1/4 cup size) place 1 scoop on lightly greased baking sheet about 2 inches apart.
- Bake cookies for about 16-18 minutes or until golden brown.
- Cool cookies for 5 minutes and transfer to racks to cool completely.
- Cookies will be about 3 1/2 - 4 inches wide.
Nutrition Facts : Calories 217.5, Fat 11.2, SaturatedFat 5.3, Cholesterol 30.7, Sodium 216.8, Carbohydrate 26.8, Fiber 1.2, Sugar 16.7, Protein 3.6
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