PAY DIRT CAKE
With layers of crushed chocolate sandwich cookies and creamy filling, this is definitely a rich dessert. You can decorate the top with a few wrapped chocolate coins. -Betty Jean Jordan, Monticello, Georgia
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a food processor or blender, process the cookies until finely crushed. Set aside 2 tablespoons of crumbs for topping., In a large bowl, beat cream cheese, butter and sugar. In a bowl, whisk the milk and pudding mix for 2 minutes. Add to cream cheese mixture; mix well. Fold in whipped topping., Place half of the cookie crumbs in 2-1/2-qt. container or bowl; top with half of the pudding mixture. Repeat layers. Sprinkle with reserved crumbs. Refrigerate until serving.
Nutrition Facts : Calories 463 calories, Fat 25g fat (15g saturated fat), Cholesterol 48mg cholesterol, Sodium 494mg sodium, Carbohydrate 52g carbohydrate (37g sugars, Fiber 1g fiber), Protein 6g protein.
3 INGREDIENT PEANUT BUTTER COOKIES RECIPE BY TASTY
Here's what you need: peanut butter, sugar, egg
Provided by Adam Bianchi
Categories Bakery Goods
Time 30m
Yield 25 cookies
Number Of Ingredients 3
Steps:
- Preheat oven to 350ºF (180ºC).
- In a large bowl, mix together the peanut butter, sugar, and egg.
- Scoop out a spoonful of dough and roll it into a ball. Place the cookie balls onto a nonstick baking sheet.
- For extra decoration and to make them cook more evenly, flatten the cookie balls by pressing a fork down on top of them, then press it down again at a 90º angle to make a criss-cross pattern.
- Bake for 8-10 minutes or until the bottom of the cookies are golden brown.
- Remove from baking sheet and cool.
- Enjoy!
Nutrition Facts : Calories 81 calories, Carbohydrate 5 grams, Fat 5 grams, Fiber 0 grams, Protein 2 grams, Sugar 3 grams
PEANUT BUTTER COOKIES
No mixer is required to make these craggy rounds that deliver all the comfort of eating a spoonful of peanut butter straight out of the jar - but with the creamy-candy richness of peanut butter chips in each bite. (If you're a crunchy peanut butter person, you can throw in whole salted nuts, too.) Because of their low proportion of flour, these little disks develop fudgy centers inside lightly crisp edges. There are countless varieties of peanut butter in markets and all yield different cookie results. These use natural peanut butter, which is just peanuts blended with salt, so they taste especially peanutty.
Provided by Genevieve Ko
Categories cookies and bars, dessert
Time 45m
Yield About 50 cookies
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Whisk flour, baking powder and salt in a small bowl. In a large bowl, using a wooden spoon or spatula, smash and mix butter and both sugars together until smooth and creamy. Add peanut butter and stir until incorporated. Add egg and vanilla, and stir until well combined. Add flour all at once and fold gently until dry bits disappear, then fold in the peanut butter chips and peanuts, if using, until evenly dispersed.
- Using a small cookie scoop or a measuring tablespoon, drop rounds of dough on a prepared sheet, spacing 1½ inches apart. Bake until just dry on top and set along the edges, 10 to 11 minutes. Do not overbake. Scoop and drop dough onto the second sheet while the first bakes, then slide into the oven when the first comes out.
- Place the baking sheets on racks to cool completely. The cookies will keep in an airtight container at room temperature for up to 1 week or in the freezer for up to 2 months.
PAYDIRT PEANUT BUTTER COOKIES
Combining scratch and boxed cookie mix, I've come up with this cookie recipe that has people paying me greenbacks to make these cookies.
Provided by Adam Barr
Categories Peanut Butter Cookies
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine peanut butter(including peanut butter from box mix), shortening, oil and water in a large mixing bowl, blend until smooth. Adding one at a time, blend in sugar, brown sugar , eggs and vanilla, mixing well.
- In a smaller bowl combine flour, salt, and baking soda. When those are combined, add dry mix from boxed cookie mix to flour mixture and stir using a whisk to break up any lumps.
- Combine dry mixture a little at a time into wet mixture and mix well. It may become necessary to finish mixing dough by hand.
- Roll dough into 1 1/2 to 2 inch balls and place a baking sheet leave 2 to 2 1/2 inches between cookies. Cross-hatch dough balls using a fork to flatten to 1/2 to 3/4 inch thickness. Bake at 375 degrees F (190 degrees C) about 7 to 10 minutes, until edges start to turn light brown. Remove from oven let stand for 5 minutes and transfer cookies to wire rack.
Nutrition Facts : Calories 495.8 calories, Carbohydrate 58.6 g, Cholesterol 0 mg, Fat 26.8 g, Fiber 1.3 g, Protein 7.3 g, SaturatedFat 5 g, Sodium 374.4 mg, Sugar 24.4 g
PAYDIRT PEANUT BUTTER COOKIES
Combining scratch and boxed cookie mix, I've come up with this cookie recipe that has people paying me greenbacks to make these cookies.
Provided by Adam Barr
Categories Peanut Butter Cookies
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine peanut butter(including peanut butter from box mix), shortening, oil and water in a large mixing bowl, blend until smooth. Adding one at a time, blend in sugar, brown sugar , eggs and vanilla, mixing well.
- In a smaller bowl combine flour, salt, and baking soda. When those are combined, add dry mix from boxed cookie mix to flour mixture and stir using a whisk to break up any lumps.
- Combine dry mixture a little at a time into wet mixture and mix well. It may become necessary to finish mixing dough by hand.
- Roll dough into 1 1/2 to 2 inch balls and place a baking sheet leave 2 to 2 1/2 inches between cookies. Cross-hatch dough balls using a fork to flatten to 1/2 to 3/4 inch thickness. Bake at 375 degrees F (190 degrees C) about 7 to 10 minutes, until edges start to turn light brown. Remove from oven let stand for 5 minutes and transfer cookies to wire rack.
Nutrition Facts : Calories 495.8 calories, Carbohydrate 58.6 g, Cholesterol 0 mg, Fat 26.8 g, Fiber 1.3 g, Protein 7.3 g, SaturatedFat 5 g, Sodium 374.4 mg, Sugar 24.4 g
PAYDIRT PEANUT BUTTER COOKIES
Combining scratch and boxed cookie mix, I've come up with this cookie recipe that has people paying me greenbacks to make these cookies.
Provided by Adam Barr
Categories Peanut Butter Cookies
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine peanut butter(including peanut butter from box mix), shortening, oil and water in a large mixing bowl, blend until smooth. Adding one at a time, blend in sugar, brown sugar , eggs and vanilla, mixing well.
- In a smaller bowl combine flour, salt, and baking soda. When those are combined, add dry mix from boxed cookie mix to flour mixture and stir using a whisk to break up any lumps.
- Combine dry mixture a little at a time into wet mixture and mix well. It may become necessary to finish mixing dough by hand.
- Roll dough into 1 1/2 to 2 inch balls and place a baking sheet leave 2 to 2 1/2 inches between cookies. Cross-hatch dough balls using a fork to flatten to 1/2 to 3/4 inch thickness. Bake at 375 degrees F (190 degrees C) about 7 to 10 minutes, until edges start to turn light brown. Remove from oven let stand for 5 minutes and transfer cookies to wire rack.
Nutrition Facts : Calories 495.8 calories, Carbohydrate 58.6 g, Cholesterol 0 mg, Fat 26.8 g, Fiber 1.3 g, Protein 7.3 g, SaturatedFat 5 g, Sodium 374.4 mg, Sugar 24.4 g
PAYDIRT PEANUT BUTTER COOKIES
Combining scratch and boxed cookie mix, I've come up with this cookie recipe that has people paying me greenbacks to make these cookies.
Provided by Adam Barr
Categories Peanut Butter Cookies
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine peanut butter(including peanut butter from box mix), shortening, oil and water in a large mixing bowl, blend until smooth. Adding one at a time, blend in sugar, brown sugar , eggs and vanilla, mixing well.
- In a smaller bowl combine flour, salt, and baking soda. When those are combined, add dry mix from boxed cookie mix to flour mixture and stir using a whisk to break up any lumps.
- Combine dry mixture a little at a time into wet mixture and mix well. It may become necessary to finish mixing dough by hand.
- Roll dough into 1 1/2 to 2 inch balls and place a baking sheet leave 2 to 2 1/2 inches between cookies. Cross-hatch dough balls using a fork to flatten to 1/2 to 3/4 inch thickness. Bake at 375 degrees F (190 degrees C) about 7 to 10 minutes, until edges start to turn light brown. Remove from oven let stand for 5 minutes and transfer cookies to wire rack.
Nutrition Facts : Calories 495.8 calories, Carbohydrate 58.6 g, Cholesterol 0 mg, Fat 26.8 g, Fiber 1.3 g, Protein 7.3 g, SaturatedFat 5 g, Sodium 374.4 mg, Sugar 24.4 g
PEANUT BUTTER COOKIES
Make these quick and easy peanut butter cookies for a nutty dessert everyone will love.
Provided by Martha Stewart
Categories Cookie Recipes
Time 45m
Yield Makes 48
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. In a medium bowl, whisk together flour and baking powder; set aside.
- In a large bowl, beat peanut butter, sugar, and butter until smooth. Beat in egg. Gradually add flour mixture, beating to combine.
- Pinch off dough by the tablespoon; roll into balls. Place 2 inches apart on parchment-lined baking sheets. Using a fork, press balls in a crisscross pattern, flattening to a 1/2-inch thickness.
- Bake cookies, rotating halfway through, until lightly golden, 18 to 22 minutes. Cool cookies on a wire rack.
Nutrition Facts : Calories 181 g, Fat 8 g, Protein 3 g
PAYDIRT PEANUT BUTTER COOKIES
Combining scratch and boxed cookie mix, I've come up with this cookie recipe that has people paying me greenbacks to make these cookies.
Provided by Adam Barr
Categories Peanut Butter Cookies
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine peanut butter(including peanut butter from box mix), shortening, oil and water in a large mixing bowl, blend until smooth. Adding one at a time, blend in sugar, brown sugar , eggs and vanilla, mixing well.
- In a smaller bowl combine flour, salt, and baking soda. When those are combined, add dry mix from boxed cookie mix to flour mixture and stir using a whisk to break up any lumps.
- Combine dry mixture a little at a time into wet mixture and mix well. It may become necessary to finish mixing dough by hand.
- Roll dough into 1 1/2 to 2 inch balls and place a baking sheet leave 2 to 2 1/2 inches between cookies. Cross-hatch dough balls using a fork to flatten to 1/2 to 3/4 inch thickness. Bake at 375 degrees F (190 degrees C) about 7 to 10 minutes, until edges start to turn light brown. Remove from oven let stand for 5 minutes and transfer cookies to wire rack.
Nutrition Facts : Calories 495.8 calories, Carbohydrate 58.6 g, Cholesterol 0 mg, Fat 26.8 g, Fiber 1.3 g, Protein 7.3 g, SaturatedFat 5 g, Sodium 374.4 mg, Sugar 24.4 g
EASY PEANUT BUTTER COOKIES
With only four ingredients, these cookies couldn't be easier for our son, Jacob, to help whip up. He thinks it's fun helping prepare meals and snacks.-Valerie Ellsworth, Belvidere, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2 dozen.
Number Of Ingredients 4
Steps:
- In a large bowl, cream peanut butter and sugar until light and fluffy, about 4 minutes. Beat in egg and vanilla. , Shape level tablespoonfuls into balls. Place 2 in. apart on ungreased baking sheets; flatten with a fork. Bake at 350° for 16-18 minutes or until set. Cool for 5 minutes; remove to wire racks.
Nutrition Facts : Calories 198 calories, Fat 11g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 105mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 1g fiber), Protein 6g protein.
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