PEANUT BUTTER COOKIES
Steps:
- Line 3 rimmed sheet trays with parchment paper.
- Add the peanut butter, butter and shortening to the bowl of a standing mixer fitted with a paddle attachment, and beat together. Add the brown sugar, and cream until light and fluffy, about 6 minutes. Add the eggs, one at a time, beating well in between each addition. Beat in the vanilla and combine until mixed.
- Whisk the flour, baking soda and 3/4 teaspoon salt together in a medium bowl. Add the flour in 3 additions to the peanut butter mixture, beating until just combined. Stir in the peanut butter chips.
- Use a 1/2-cup ice cream scoop and scoop the cookie batter onto one of the prepared sheet trays. Gently press down the tops of the cookies with a fork making a criss-cross. Sprinkle each cookie with a small pinch of salt and sugar. Place in the refrigerator to firm up, at least 30 minutes.
- Preheat the oven to 375 degrees F.
- Place 6 firmed cookies on each prepared sheet tray, leaving at least 4 inches of space between the cookies. Bake in batches until golden, 18 minutes, rotating the pans halfway through baking.
MENNONITE PEANUT BUTTER SANDWICH COOKIES
Number Of Ingredients 16
Steps:
- In large mixing bowl, combine everything well. Mix well. Chill dough for 1 hour in the fridge.
- Preheat oven to 375F. Place 1 large tablespoon of cookie dough 1 inch apart and flatten with a fork. Bake for 10 minutes. Let cool slightly and remove from pan. Cool on a cookie rack.
- Mix filling until smooth consistency and then put two tablespoons on the flat side of a cookie and then press a cookie on top.
CLASSIC PEANUT BUTTER COOKIES
Makes great cookies!
Provided by Shirley Sadler
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h25m
Yield 24
Number Of Ingredients 9
Steps:
- Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
- In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
- Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 29.7 g, Cholesterol 35.8 mg, Fat 13.6 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 5.9 g, Sodium 209.4 mg, Sugar 18.2 g
3-INGREDIENT PEANUT BUTTER COOKIES
This is one of my favorite cookies to make. They are the only peanut butter cookies my family will eat! Sprinkle a pinch of sugar on cookies before baking, if desired.
Provided by heather
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 22m
Yield 24
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix peanut butter, sugar, and egg together in a bowl using an electric mixer until smooth and creamy. Roll mixture into small balls and arrange on a baking sheet; flatten each with a fork, making a criss-cross pattern.
- Bake in the preheated oven for 10 minutes. Cool cookies on the baking sheet for 2 minutes before moving to a plate.
Nutrition Facts : Calories 98.4 calories, Carbohydrate 10.5 g, Cholesterol 7.8 mg, Fat 5.6 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 52.3 mg, Sugar 9.3 g
SUPER-EASY PEANUT BUTTER COOKIES
When we need cookies in a snap, this is our best go-to recipe - easy, fast and super delicious!
Provided by Kraft Peanut Butter
Categories Trusted Brands: Recipes and Tips KRAFT Peanut Butter
Time 30m
Yield 24
Number Of Ingredients 3
Steps:
- Heat oven to 325 degrees F.
- Mix all ingredients with large spoon until well blended.
- Roll into 24 balls; place, 4 inches apart, on baking sheets. Flatten with fork.
- Bake 20 min. or until lightly browned. (Do not overbake.)
- Cool 5 min. on baking sheets; transfer to wire racks. Cool completely.
Nutrition Facts : Calories 79.1 calories, Carbohydrate 6.8 g, Cholesterol 7.8 mg, Fat 5.5 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 1.1 g, Sodium 42.9 mg, Sugar 4.8 g
GRAMA'S CORN FLAKE PEANUT BUTTER COOKIES
These cookies remind me of peanut butter fudge. My Grandmother made them for us, and now I make them for my family. There is nothing healthy about this recipe but it is a great sweet-tooth fixer.
Provided by Nana's 3 Babies
Categories Desserts Cookies No-Bake Cookie Recipes
Time 45m
Yield 25
Number Of Ingredients 5
Steps:
- Line a baking sheet with waxed paper. Bring the sugar and corn syrup to a boil in a saucepan over medium heat; stir in butter and peanut butter until thoroughly mixed, and remove from heat.
- Place the corn flakes into a large bowl, and pour the peanut butter mixture over the cereal. Mix until the corn flakes are coated with the mixture. Drop by tablespoon onto the waxed paper; flatten slightly if desired. Allow to cool before serving.
Nutrition Facts : Calories 84.7 calories, Carbohydrate 13 g, Cholesterol 2.4 mg, Fat 3.5 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 1.1 g, Sodium 58.6 mg, Sugar 6.6 g
MAGIC-IN-THE-MIDDLE PEANUT BUTTER COOKIES
I found this recipe on an advertisement years and years ago, and the cookies have been a family favorite ever since. I've won a few contests with them, and now my teenage son uses the recipe and has won prizes at the 4-H fair! -Christy Hard, Sterling, Kansas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a large bowl, cream butter, peanut butter and sugars until blended. Beat in egg and vanilla. In another bowl, whisk flour, cocoa and baking soda; gradually beat into creamed mixture., For filling, in a small bowl, beat confectioners' sugar and peanut butter. Shape into 30 balls. Wrap tablespoons of chocolate dough around filling to cover completely. Place 2 in. apart on ungreased baking sheets. Flatten slightly with bottom of a glass dipped in sugar., Bake 7-9 minutes or until set and slightly cracked. Cool on pans 2 minutes. Remove to wire racks to cool. Store in airtight containers.
Nutrition Facts :
MENNONITE BLACK PEPPER COOKIES
This is a Traditional Mennonite Holiday treat. Spicy and crisp they are delicious. The recipe says it will make up to 120 cookies, but that will be less if you use very large cookie cutters.
Provided by Steve P.
Categories Dessert
Time P1DT5m
Yield 120 cookies, 60 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter or margarine in medium saucepan.
- Add sugar, syrup, and vinegar.
- Bring mixture just to boiling.
- Immediately remove pan from heat; cool to room temperature.
- Stir in egg.
- Combine the flour, baking soda, ginger, the 1/2 teaspoon cinnamon, cloves, pepper and anise seed in a medium bowl: (note if using anise extract instead of seed add it to the cooled butter/sugar mixture from the first step instead) Stir into egg mixture; mix well to form dough.
- Cover and refrigerate overnight for flavors to blend and so that dough is firm enough to roll.
- Divide dough into four portions.
- Keep portions chilled until ready to roll.
- On lightly floured surface roll one portion very thin (less than 1/8 inch thick).
- Cut into desired shapes with cookie cutters.
- Place on a greased cookie sheet.
- Sprinkle with ground cinnamon.
- Bake in a 375ºF oven for 4 to 5 minutes or until barely brown around the edges.
- Immediately transfer cookies to a wire rack; cool.
- Repeat with remaining portions of dough.
- Store in covered tins.
Nutrition Facts : Calories 46.3, Fat 1.7, SaturatedFat 1, Cholesterol 7.6, Sodium 26.9, Carbohydrate 7.4, Fiber 0.1, Sugar 2.4, Protein 0.6
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