Peanut Butter Carrot Cookies Recipes

CLASSIC PEANUT BUTTER COOKIES

Classic Peanut Butter Cookies image

Makes great cookies!

Provided by Shirley Sadler

Categories Desserts Cookies Peanut Butter Cookie Recipes

Time 1h25m

Yield 24

Number Of Ingredients 9

Ingredients

1 cup unsalted butter
1 cup crunchy peanut butter
1 cup white sugar
1 cup packed brown sugar
2 large eggs eggs
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons baking soda

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

CARROT COOKIES

Carrot Cookies image

These cookies are both flavorful and colorful. The shredded carrots add nice bright flecks of orange color.

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 4-1/2 dozen.

Number Of Ingredients 7

Ingredients

1 cup shortening
3/4 cup sugar
2 eggs
1 cup shredded carrots
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

Steps:

Preheat oven to 400°. In a bowl, cream shortening and sugar. Add eggs; mix well. Stir in carrots. Combine the flour, baking powder and salt; gradually add to carrot mixture. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 8-10 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 128 calories, Fat 8g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 80mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

CARROT CAKE COOKIES

Carrot Cake Cookies image

These yummy cookies taste just like bite-size carrot cakes! Michelle Nichols from Joplin, Missouri fills her irresistible treats with grated carrots, raisins and chopped pecans.

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 28 cookies.

Number Of Ingredients 9

Ingredients

6 tablespoons butter, softened
3/4 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon each baking soda, salt and ground cinnamon
1 cup grated carrots
1/2 cup each raisins and chopped pecans

Steps:

In a bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine the flour, baking powder, baking soda, salt and cinnamon. Gradually add to creamed mixture until blended. Stir in carrots, raisins and pecans., Drop by rounded tablespoonfuls 2 in. apart on ungreased baking sheets. Bake at 325° for 12-15 minutes or until edges are lightly browned and cookies are set. Cool for 2 minutes before removing to wire racks.

Nutrition Facts :

PEANUT BUTTER AND CARROT DOG TREATS

Peanut Butter and Carrot Dog Treats image

These tasty dog treats made with crunchy peanut butter, grated carrots, pumpkin puree, and applesauce make great gifts for your dog-owning friends. You can use larger cookie cutters to make biscuit-sized treats or smaller ones, if needed, for training purposes. Store cooled treats in an airtight container for up to 1 week, or in the freezer for up to 3 months.

Provided by jaybu

Categories Fruits and Vegetables Vegetables Squash

Time 1h25m

Yield 300

Number Of Ingredients 9

Ingredients

1 cup grated carrot
¾ cup natural peanut butter, chunky
½ cup unsweetened applesauce
½ cup pumpkin puree
¼ cup water
2 eggs
2 ½ cups whole wheat flour
1 teaspoon ground cinnamon
4 tablespoons whole wheat flour, or as needed

Steps:

Position racks in upper and lower thirds of oven; preheat to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Whisk grated carrot, peanut butter, applesauce, pumpkin puree, water, and eggs together in a large bowl until thoroughly combined. Stir in 2 1/2 cups flour and cinnamon with a sturdy spoon until incorporated. Add remaining flour, 2 tablespoons at a time, until dough holds together nicely.
Roll dough on a lightly floured surface to an even 3/8-inch thickness. Cut with 3/4-inch cookie cutters and place on the prepared baking sheets about 1/2-inch to 3/4-inch apart.
Bake 2 sheets in the preheated oven for 6 minutes. Switch racks and continue baking until edges are firm and golden brown (tops may still appear a bit puffy), another 6 to 7 minutes. Remove from the oven and allow to cool on the baking sheets for 3 to 5 minutes before removing to a wire rack to cool completely.
Repeat baking and cooling remaining dough.

Nutrition Facts : Calories 8.8 calories, Carbohydrate 1.1 g, Cholesterol 1.1 mg, Fat 0.4 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 4.2 mg, Sugar 0.1 g

CARROT-PEANUT BUTTER QUICK BREAD

Carrot-Peanut Butter Quick Bread image

Make and share this Carrot-Peanut Butter Quick Bread recipe from Food.com.

Provided by Kittencalrecipezazz

Categories Quick Breads

Time 1h25m

Yield 1 9x5 inch loaf pan

Number Of Ingredients 13

Ingredients

1 1/4 cups firmly packed brown sugar
1/2 cup peanut butter
1/2 cup peanut oil or 1/2 cup vegetable oil
2 eggs
2 cups carrots, peeled and shredded
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/2 cup half-and-half or 1/2 cup milk

Steps:

Set oven to 350 degrees.
Grease a 9 x 5-inch loaf pan, or mini loaf pans.
Sift flour, baking powder, baking soda, salt, allspice and nutmeg.
In another bowl cream together, sugar, peanut butter, oil and eggs; add carrots and vanilla.
Alternately add flour mixture and milk to creamed mixture.
Transfer to the baking pan.
Bake for 65-70 mins, or until cake tests done (you might want to loosley cover the top with foil to prevent over browning).
Cool for 10 minutes before removing from pan.

Nutrition Facts : Calories 4073.3, Fat 200.1, SaturatedFat 43.9, Cholesterol 467.8, Sodium 3249.6, Carbohydrate 513, Fiber 20.9, Sugar 288.8, Protein 76.5

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