HONEY ROASTED PEANUT BUTTER COOKIES
I love honey roasted peanut butter and peanut butter cookies so I decided to combine the two using my all time favorite peanut butter cookie recipe. These are certain to be a big hit at your next bake sale they freeze well if they make it that far.
Provided by susan simons
Categories Cookies
Time 25m
Number Of Ingredients 10
Steps:
- 1. Adjust oven racks to upper-middle and lower middle postions and preheat oven to 350 degrees. Line two baking sheets with parchment paper.
- 2. Whisk flour, baking soda, baking powder, and salt together in medium bowl and set aside.
- 3. Using a stand mixer fitted with the paddle, beat butter, brown sugar and granulated sugar at medium speed until light and fluffy, about 2 minutes, scraping down sides of bowl as needed. Add peanut butter and mix until fully combined, about 30 seconds; add eggs one at a time, and vanilla and mix until combined, about 30 seconds. Reduce speed to low and add dry ingredients; mix until combined, about 30 seconds. Mix in ground peanuts just until combined. Give a final stir to ensure that no flour pockets remain and ingredients are evenly distributed.
- 4. Working with 2 tablespoons of dough at a time, roll into balls and place 2 inches apart on prepared baking sheets. Press each dough ball twice, at right angles, with dinner fork dipped in cold water to make crisscross design.
- 5. Bake until cookies are puffy and slightly brown around edges, but not the top, about 10-12 minutes (cookies will not look fully baked), switching and roating baking sheets halfway throu baking. Let cookies sit on baking sheet for 5 minutes before transfering cookies to wire rack and let cool to room temperature.
PEANUT BUTTER JUMBOS
Oats, peanut butter and chocolate make these soft, chewy cookies hearty and nutritious. My whole family agrees this recipe is a real winner. -Deborah Huffer, Staunton, Virginia
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 9 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, cream peanut butter, butter and sugars until blended. Beat in eggs and vanilla. In another bowl, whisk oats and baking soda; gradually beat into creamed mixture. Stir in chocolate chips and baking bits., Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 12-14 minutes or until edges are browned. Remove from pans to wire racks to cool. Store in airtight containers.
Nutrition Facts : Calories 153 calories, Fat 8g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 106mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.
HONEY ROASTED PEANUT COOKIES
These cookies are chewy, and the glaze is just the right amount of sweet. It's a great peanut butter cookie recipe by itself. The glaze is an extra touch for something original!
Provided by Stephanie Z.
Categories Dessert
Time 15m
Yield 5 dozen cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Blend butter, peanut butter, and sugars.
- Add in honey and egg. Mix well.
- Stir in baking soda, then add flour a little at a time.
- Spoon onto cookie sheet, and bake 9-12 minutes until golden.
- While cookies are baking, mix together glaze ingredients with an electric mixer. If glaze is too watery, add a little more powdered sugar (up to 1/4 cup) until it's a good consistency.
- Drizzle over cookies. Top with honey roasted peanuts.
Nutrition Facts : Calories 2225.3, Fat 122, SaturatedFat 48.3, Cholesterol 273.3, Sodium 1368.1, Carbohydrate 257.1, Fiber 11, Sugar 171.5, Protein 46
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.
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JUMBO PEANUT BUTTER SANDWICH COOKIES
From recipesjust4u.com
Estimated Reading Time 4 mins
- In large bowl, beat the reduced fat cream cheese, peanut butter and honey with in a stand mixer on medium speed until smooth. Add the powdered sugar and beat just until smooth. Cover and refrigerate at least 1 hour while baking and cooling cookies.
- Spread 1/4 cup of the cream cheese mixture on bottom of 1 cookie; top with another cookie, bottom side down so that it makes a cookie sandwich. Press cookies together slightly so cream cheese mixture just extends past edges of cookies. Roll edge of cream cheese mixture in chopped peanuts to generously coat. Repeat with the remaining cookies.
- This recipe is for cookies that will be eaten that day, such as for a party. They should be served immediately, or they can be stored in single layer tightly covered in refrigerator up to 4 hours (cookies stored for longer than this will become very soft). For smaller amounts, I make the cookies and store normally, and make the filling but don't add the fillings until I am going to add them to the cookies. (I keep the filling mix in the fridge) Then later, when I want to make the sandwich, I take out the refrigerated mix and let it come to room temperature and then spread and add the nuts.
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- In large bowl, beat cream cheese, peanut butter and honey with electric mixer on medium speed until smooth. Add powdered sugar; beat just until smooth. Cover; refrigerate at least hour while baking and cooling cookies.
- Spread / cup cream cheese mixture on bottom of cookie; top with another cookie, bottom side down. Press cookies together slightly so cream cheese mixture just extends past edges of cookies. Roll edge of cream cheese mixture in chopped peanuts to generously coat. Repeat with remaining cookies.
- Serve immediately, or store in single layer tightly covered in refrigerator up to hours (cookies stored longer become very soft).
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