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
PEANUT BUTTER & COOKIE KNOTS
These braided pastries are filled with chunks of cookies and peanut butter. They are great for dessert or with your morning coffee. You could use any type of chocolate cookie or candy, which would pair well with peanut butter. For something new, try swapping out the peanut butter for hazelnut spread. -Daniel Carberg, Roxbury, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, dissolve yeast in warm buttermilk. In a large bowl, combine eggs, butter, sugar, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch down dough. Turn onto a lightly floured surface; divide into 16 portions. Roll each into 12x4-in. rectangle. Spread 1 rectangle with 1/4 cup peanut butter to within 1/2 in. of edges; sprinkle with 1/3 cup crushed Oreos. Top with another rectangle of dough. Pinch around edges to seal., Using a sharp knife, cut rectangle lengthwise in half; carefully turn each half cut side up. Loosely twist strips around each other, keeping cut surfaces facing up. Shape into a ring, pinching ends together to seal. Place on parchment-lined baking sheets. Repeat with remaining dough, peanut butter and crushed Oreos. Cover with kitchen towels; let rise in a warm place until almost doubled, about 30 minutes., Preheat oven to 350°. Brush rolls with beaten egg. Bake until golden brown, 20-25 minutes. Cool on pans on wire racks for 30 minutes., Combine confectioners' sugar and milk; drizzle over cooled rolls. Sprinkle with sea salt and, if desired, additional crushed Oreos.
Nutrition Facts : Calories 510 calories, Fat 27g fat (8g saturated fat), Cholesterol 45mg cholesterol, Sodium 397mg sodium, Carbohydrate 58g carbohydrate (25g sugars, Fiber 3g fiber), Protein 13g protein.
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
IMPOSSIBLE PEANUT BUTTER COOKIES
These are the quickest, simplest peanut butter cookies that you will ever make and they taste great!
Provided by Mysterygirl
Categories Drop Cookies
Time 27m
Yield 18 cookies
Number Of Ingredients 4
Steps:
- Mix peanut butter, sugar, and egg together until smooth.
- Drop by teaspoon onto cookie sheet two inches apart. If desired, roll in extra sugar before placing on cookie sheet.
- Press with fork; press again in opposite direction.
- Bake 10 to 12 minutes at 350 degrees Fahrenheit.
- Do not brown; do not over bake.
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
PEANUT BUTTER COOKIES
This version of the childhood favorite was developed by the gang at America's Test Kitchen and originally published in Cook's Illustrated magazine back in 1998. We brought it to The Times when we profiled Christopher Kimball, then the grand poobah of America's Test Kitchen, in 2009. It calls for extra crunchy peanut butter, plus a full cup of roasted salted peanuts, which results in a super crunchy and delightfully salty-sweet treat.
Provided by Kim Severson
Categories dessert
Time 35m
Yield 4 dozen cookies
Number Of Ingredients 11
Steps:
- Adjust oven rack to low center position. Heat oven to 350 degrees. In a medium bowl, sift flour, baking soda, baking powder and salt. Set aside. Place peanuts in a food processor and pulse until the texture of bread crumbs. Set aside.
- In bowl of electric mixer or by hand, beat butter until creamy. Add sugars and beat until fluffy, about 3 minutes, scraping sides as necessary. Then beat in crunchy peanut butter until fully incorporated, followed by eggs and vanilla. Gently stir dry ingredients into peanut butter mixture. Fold in ground peanuts just until incorporated.
- Line a baking sheet with parchment paper. Drop dough onto sheet in spoonfuls a little bigger than a golf ball, about two inches apart. Dip a fork in cold water and then press the back into dough, repeating to make a crisscross.
- Bake until cookies are puffed and slightly brown along edges, but not top, 11 to 12 minutes. They will not look completely baked. Cool cookies on cookie sheet until set, about 3 minutes. Transfer to wire rack to cool completely. Repeat with remaining dough.
Nutrition Facts : @context http, Calories 145, UnsaturatedFat 4 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 3 grams, Sodium 72 milligrams, Sugar 9 grams, TransFat 0 grams
PEANUT BUTTER KNOCKOUTS
I brought these cookies to work for a party we were having and everyone was asking for the recipe. These cookies are very good :)
Provided by Janet W
Categories Dessert
Time 13m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Combine cookie mix, contents of peanut butter packet from mix and whole egg in large bowl.
- Stir until thoroughly bleded.
- Shape dough into 36 (about 1 inch) balls.
- Place 2 inches apart onto ungreased cookie sheets.
- Press thumb gently in center of each cookie.
- Combine cream cheese, peanut butter, egg yolk sugar and salt in medium bowl.
- Beat at medium speed with electric mixer until blended.
- Stir in mini choc.
- chips, if desired.
- Fill center of each cookie with rounded teaspoonful of filling.
- Bake 8-10 minutes or until light golden brown.
- Cool 2 minutes on cookie sheets.
- Remove to cooling racks.
- Cool completely.
- Place chocolate chips and shortening in small resealable plastic bag; seal, place bag in bowl of hot water for several minutes.
- Dry bag with towel, Kneed bag until contents are blended and chocolate is smooth.
- Snip a tiny hole in corner of bag.
- (I just stick a toothpick and make a little hole) Drizzle contents over cookies.
- Allow drizzle to set before storing cookies between layers of waxed paper--ps.
- I usually just microwave the choc.
- and save some time and drizzle over cookies.
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CLASSIC PEANUT BUTTER COOKIES RECIPE | LAND O’LAKES
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4.2/5 (192)Calories 90 per servingServings 36
- Combine brown sugar, butter and peanut butter in bowl. Beat at medium speed until well mixed. Add egg and vanilla; continue beating until well mixed. Add flour, baking powder, baking soda and salt. Beat at low speed until well mixed.
- Shape dough into 1 1/2-inch balls; roll in sugar. Place 2 inches apart onto ungreased cookie sheets; flatten balls in criss-cross pattern with fork dipped in sugar. Bake 8-10 minutes or until edges are lightly browned.
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