MELT IN YOUR MOUTH PEANUT BUTTER COOKIES
These are the best Melt In Your Mouth Peanut Butter Cookies. They are easy to make and are light, fluffy and buttery. Yum!
Provided by Mique Provost
Categories Dessert
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- In a large bowl beat butter, brown sugar, and peanut butter until well blended.
- Add eggs and vanilla. Blend well.
- Mix dry ingredients together and slowly add to wet mix.
- Roll dough into balls and dip in granulated sugar.
- Place on ungreased cookie sheet.
- Use a glass to flatten ball and fork to make criss cross pattern.
- Bake 9-10 minutes until golden brown.
- Cool slightly (5-10 minutes) and place on a wire rack to fully cool.
Nutrition Facts : Calories 191 kcal, Carbohydrate 20 g, Protein 3 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 22 mg, Sodium 124 mg, Sugar 12 g, ServingSize 1 serving
AARON'S MELT-IN-YOUR-MOUTH PEANUT BUTTER COOKIES
From "One Smart Cookie" book. These are possibly the easiest and peanut-butteriest cookies you'll ever make! Because they contain no flour there is no danger of overmixing the dough, which makes them ideal for young cooks as well as these with a gluten intolerance. You can use all white or all brown sugar instead of using both if you like.
Provided by Nierika79
Categories Dessert
Time 25m
Yield 24 cookies, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- In a large bowl, mix peanut butter, sugar, brown sugar and egg white until completely blended.
- Roll dough into 1"-1 1/2" balls and place about 2" apart on an ungreased cookie sheet. Press down on each cookie once or twice (crisscrossed) with the back of a fork.
- Bake for 12-15 minutes, until pale golden and set around the edges.
- Gently transfer to a wire rack to cool. If they are too crumbly to move, let cool for a minute or two on the cookie sheet first.
- Makes 2 dozen cookies.
- Variations:.
- Peanut Butter Raisin Roundies.
- Add 1 1/2 cups raisins to the peanut butter mixture. Roll balls of dough as directed but flatten them a little with your hand on the cookie sheet. Bake as directed. You will get more cookies from your batch, with 120 calories each, 1.4 g fiber, 4.5 g fat and 30% calories from fat.
- Peanut Butter White Chocolate Chunk Cookies.
- These are a little higher in fat, but they sure are delicious, and most of the fat is still unsaturated. Stir 1/2 cup chopped white chocolate into the dough and bake as directed. Adds 1 g fat per cookie.
Nutrition Facts : Calories 206.2, Sodium 24.5, Carbohydrate 51.9, Sugar 51.6, Protein 0.9
MELT IN YOUR MOUTH PEANUT BUTTER COOKIES
A dry, rich peanut butter recipe that melts in your mouth! Perfect to crumble for ice cream cake crusts, or just to eat!
Provided by videl
Categories Dessert
Time 20m
Yield 24-30 cookies, 1 serving(s)
Number Of Ingredients 8
Steps:
- Turn oven to 350°F Combine first 5 ingredients in a large bowl. Beat on low speed until throughly mixed.
- Add flour, baking soda and salt, sift and mix inches.
- Use hands and roll dough into 1 1/2" balls and place on greased cookie sheet. Push center of each cookie with a fork.
- Bake for 11 minutes, and let cool for at least 1o minutes. (Careful! Touch these cookies before their done cooling and you'll crumble them!).
Nutrition Facts : Calories 3591.4, Fat 157.7, SaturatedFat 29.4, Sodium 3266.4, Carbohydrate 512.6, Fiber 12.8, Sugar 353.9, Protein 52.8
THE BEST PEANUT BUTTER COOKIES
Steps:
- Preheat the oven to 350 degrees F.
- In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
- In a large bowl with a handheld electric mixer or in the bowl of an electric stand mixer fitted with the paddle attachment, beat together the butter and peanut butter until light and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed.
- Add the brown sugar and granulated sugar and mix until combined. Beat in the eggs and vanilla until creamy.
- Add the dry ingredients and mix until combined.
- Scoop the dough and roll into 1- or 2-inch balls. Place on parchment- or silpat-lined (or lightly greased) large, rimmed baking sheets, placing them a couple inches apart.
- Bake for 10-11 minutes until puffed. Don't overbake.
- Remove from the oven and immediately press each cookie to flatten slightly with the bottom of a flat drinking glass. Don't flatten the cookies to smithereens, just press the puffed part down until the cookies are an even thickness.
- Scoop onto a cooling rack to cool completely. These cookies freeze great (and actually taste amazing straight from the freezer).
Nutrition Facts : ServingSize 1 Cookie, Calories 211 kcal, Carbohydrate 21 g, Protein 5 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 23 mg, Sodium 192 mg, Fiber 1 g, Sugar 13 g
MELT IN YOUR MOUTH PEANUT BUTTER COOKIES
These Peanut Butter cookies are NOT chewy, they are melt-in-your mouth. The water in them lets you put them in your cookie press.
Provided by Angie M
Categories Peanut Butter Cookies
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat the shortening with the sugars and the peanut butter until well mixed. Beat in the egg and the water.
- Gradually beat in the flour, baking soda and salt. Form cookies on an ungreased baking sheet with a cookie press or roll into balls and smash flat with a floured fork or fingers.
- Bake at 375 degrees F (190 degrees C) for 12 minutes or more until done, usually when the puffed up cookie has lowered down to level. Before then it is more chewy.
- For High Altitude, omit water and add eggs last, mixing well, but not beating them as at sea level. Raise the temperature to 390 degrees F (200 degrees C). Or use a convection oven at 312 degrees F (155 degrees C) for 15 min works even better.
Nutrition Facts : Calories 172.8 calories, Carbohydrate 19.6 g, Cholesterol 10.3 mg, Fat 9.7 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 2.3 g, Sodium 138.2 mg, Sugar 12.2 g
MELT IN YOUR MOUTH PEANUT BUTTER COOKIES
These Peanut Butter cookies are NOT chewy, they are melt-in-your mouth. The water in them lets you put them in your cookie press.
Provided by Angie M
Categories Peanut Butter Cookies
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat the shortening with the sugars and the peanut butter until well mixed. Beat in the egg and the water.
- Gradually beat in the flour, baking soda and salt. Form cookies on an ungreased baking sheet with a cookie press or roll into balls and smash flat with a floured fork or fingers.
- Bake at 375 degrees F (190 degrees C) for 12 minutes or more until done, usually when the puffed up cookie has lowered down to level. Before then it is more chewy.
- For High Altitude, omit water and add eggs last, mixing well, but not beating them as at sea level. Raise the temperature to 390 degrees F (200 degrees C). Or use a convection oven at 312 degrees F (155 degrees C) for 15 min works even better.
Nutrition Facts : Calories 172.8 calories, Carbohydrate 19.6 g, Cholesterol 10.3 mg, Fat 9.7 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 2.3 g, Sodium 138.2 mg, Sugar 12.2 g
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