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
BUTTERY NUT COOKIES
Make these wonderful cookies for the holidays as gifts for friends. Include a recipe copy to be extra popular.-American Dairy Assoc, Stacy Duffy, Chicago, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, cream butter, sugar, egg yolk, vanilla and salt until light and fluffy. Combine flour and pecans; gradually add to creamed mixture. Cover and refrigerate for 1 hour or up to 2 days. , Shape into 1-in. balls. Place 1-1/2-in. apart on ungreased baking sheets. Bake at 350° for 12-15 minutes or until firm. , If desired, immediately roll warm cookies in confectioners' sugar; or cool cookies and drizzle with melted chocolate.
Nutrition Facts : Calories 150 calories, Fat 10g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 102mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
NUTTY BUTTER COOKIES
In this cleverly customizable cookie, peanuts, almonds, and cashews work equally well for the nut and nut-butter components of the recipe. (It's best to stick to one type of nut per batch.) To amp up the flavor and texture of the cookie, the oats are toasted in butter before being mixed into the dough. And if you don't like nuts, sunflower seeds are also delicious.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h15m
Yield Makes 24
Number Of Ingredients 10
Steps:
- Melt 1/2 stick butter in a medium saucepan over medium heat. Add oats, and cook, stirring, until toasted, 5 to 7 minutes. Spread oat mixture on a parchment-lined baking sheet; let cool.
- Meanwhile, preheat oven to 350 degrees. Whisk together flour, baking soda, and 1 teaspoon salt. Beat together remaining stick butter and the sugars with a mixer on medium-high speed until pale and fluffy. Add egg, and beat until combined. Add nut butter, and beat on medium speed until well combined.
- Add oat mixture and chopped nuts, and beat on low speed until combined. Add flour mixture, and beat until combined.
- Roll dough into 1 1/2-inch balls. Place cookies 1 inch apart on 2 parchment-lined baking sheets. Bake until golden, 12 to 15 minutes. Let cool completely on baking sheets.
PEANUT BUTTER COOKIES
The hash mark may be one of the most prevalent symbols in modern life, but it's been the "mark" of peanut butter cookies for more than eighty years, and for good reason. Pressing a hash mark into each cookie ensures this dense dough will flatten out and bake evenly. While using this kitchen-tested recipe ensures your peanut butter cookies will turn out perfectly. It's been in Betty's back pocket for quite some time, and you can bet this recipe isn't going anywhere soon. Home cooks from all over have claimed this to be the best peanut butter cookie they've ever made-and we certainly agree! Soft and chewy with the perfect salty-sweet balance, these tender cookies will disappear at every potluck, party or cookie exchange. For an added bit of sparkle, roll your cookies in coarse sparkling sugar just before baking.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 30
Number Of Ingredients 10
Steps:
- Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.
- Heat oven to 375°F.
- Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.
- Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.
Nutrition Facts : Calories 110, Carbohydrate 12 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 100 mg
5-INGREDIENT COPYCAT NUTTER BUTTER COOKIES RECIPE BY TASTY
Your favorite childhood cookie just got a 5-ingredient makeover with silky smooth peanut butter frosting sandwiched between crunchy peanut butter cookies. The best part? They come together in less than 30 minutes. This recipe also works great with almond butter.
Provided by Kelly Paige
Categories Snacks
Time 17m
Yield 10 cookies
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper (or use a nonstick pan).
- Make the cookies: In a large bowl, beat together the peanut butter, maple syrup, and flour with an electric hand mixer until smooth.
- Roll the dough into ½-inch (1 ¼ cm) balls. Arrange the balls on the prepared baking sheet, placing 2 balls side-by-side for each cookie. Use a fork to create a criss-cross pattern on top of the cookies to create peanut shapes.
- Bake the cookies for 12 minutes, or until edges are starting to turn golden brown. Let cool completely.
- Meanwhile, make the frosting: In a large bowl, whip the peanut butter and butter with an electric hand mixer until combined. Add the powdered sugar and beat until combined. Add a bit of water as needed to achieve a smooth consistency.
- Spread a little bit of the frosting on the underside of 1 of the cookie, then sandwich with another cookie. Repeat with the remaining cookies and frosting.
- Enjoy!
Nutrition Facts : Calories 438 calories, Carbohydrate 50 grams, Fat 23 grams, Fiber 2 grams, Protein 10 grams, Sugar 30 grams
NUTTY BROWN SUGAR COOKIES
Are great cookie recipes your craving? Here's one that's nutty, rich and delicious!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 60
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. In large bowl, beat brown sugar, butter, vanilla and eggs with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and pecans.
- Shape dough into 1 1/4-inch balls. Place 2 inches apart on ungreased cookie sheet.
- Bake 10 to 14 minutes or until edges are light golden brown. Remove from cookie sheet to wire rack.
Nutrition Facts : Calories 90, Carbohydrate 12 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 7 g, TransFat 0 g
NUTTY PEANUT BUTTER COOKIES
Make and share this Nutty Peanut Butter Cookies recipe from Food.com.
Provided by Bayhill
Categories Drop Cookies
Time 42m
Yield 6 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees.
- In a large mixing bowl, cream together shortening, butter or margarine, and peanut butter with electric mixer on medium speed. Gradually add both sugar. Beat in eggs, one at a time until light and fluffy.
- In a separate medium mixing bowl, combine flour, baking soda, and salt. Gradually add dry ingredients to creamed mixture; beat until well blended. Stir in peanuts.
- Drop dough by rounded teaspoonsful onto ungreased cookie sheets. Bake for 12-15 minutes or until golden brown.
Nutrition Facts : Calories 1205.3, Fat 74.7, SaturatedFat 21.3, Cholesterol 102.7, Sodium 1090.5, Carbohydrate 118.6, Fiber 7.6, Sugar 74.2, Protein 25.9
NUTTY SANDWICH COOKIES
Provided by Food Network Kitchen
Time 40m
Yield 40 to 50 small sandwich cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment. Pulse the nuts, confectioners' sugar and granulated sugar in a food processor until finely ground. Add the flour, cinnamon and salt and pulse until combined. Add the butter and pulse to form a soft dough.
- Roll heaping teaspoonfuls of dough into balls and arrange 1 1/2 inches apart on the prepared baking sheets. Lightly flatten the balls with your fingers. Sprinkle with coarse, raw, sanding or brown sugar. Press a whole nut into the top of some of the cookies or sprinkle with chopped nuts.
- Bake the cookies until lightly golden, about 15 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely. Spread your choice of filling on the flat side of a cookie; sandwich with another cookie. Repeat with the remaining cookies.
NUTTY BUTTERS COOKIES
In this cleverly customizable cookie, peanuts, almonds, and cashews work equally well for the nut and nut-butter components of the recipe. To amp up the flavor and texture of the cookie, the oats are toasted in butter before being mixed into the dough. Can be stored in an airtight container for up to a week. From Martha Stewart Living Magazine
Provided by Chef Eva-Maria
Categories Drop Cookies
Time 1h15m
Yield 24 cookies
Number Of Ingredients 10
Steps:
- Melt 1/2 stick butter in a medium saucepan over medium heat. Add oats, and cook, stirring, until toasted, 5 to 7 minutes. Spread out mixture on a parchment-lined baking sheet; let cool.
- Meanwhile, preheat oven to 350 degrees. Whisk together flour, baking soda, and 1 teaspoon salt. Beat together remaining stick butter and the sugars with a mixer on medium-high speed until pale and fluffy. Add egg, and beat until combined. Add nut butter, and beat on medium speed until well combined.
- Add oat mixture and chopped nuts, and beat on low speed until combined. Add flour mixture, and beat until combined.
- Roll dough into 1 1/2 inch balls. Place cookies 1 inch apart on 2 parchment line baking sheets. Bake until golden, 12 to 15 minutes. Let cool completely on baking sheets. Cookies can be stored in an airtight container 1 week.
Nutrition Facts : Calories 116.4, Fat 7.7, SaturatedFat 4, Cholesterol 23, Sodium 76.5, Carbohydrate 10.5, Fiber 0.8, Sugar 3.2, Protein 1.9
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