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 COOKIES ( DELUXE ) RECIPE - (4.8/5)
Provided by Li3nch
Number Of Ingredients 17
Steps:
- Mix all ingredients in large bowl. Spoon onto baking sheets, Press down with fork, Mix the topping in smal bowl add to the top of cookies then bake and enjoy.
PEANUT BUTTER COOKIES VIII
Simple cookies made with cake mix.
Provided by Judy Metcalf
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 25m
Yield 48
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large bowl, stir together the peanut butter, water and eggs until smooth and well blended. Stir in the cake mix. Use your hands if necessary to blend thoroughly. Roll into walnut sized balls or drop by spoonfuls 3 inches apart onto ungreased cookie sheets. Press each cookie down using a floured fork.
- Bake for 8 to 20 minutes in the preheated oven, until golden brown. Remove from baking sheets to cool on wire racks.
Nutrition Facts : Calories 81.1 calories, Carbohydrate 9.5 g, Cholesterol 8 mg, Fat 4.2 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 0.8 g, Sodium 98.4 mg, Sugar 5.2 g
PEANUT BUTTER
Number Of Ingredients 0
Steps:
- Peanut butter came to life when a St. Louis doctor, Ambrose Straub, ground up some peanuts, sometimes adding sugar or salt, to easily feed his rotten-toothed elderly patients a rich source of protein. That eventful day in 1890 started an American love affair with peanut butter that has spanned over a century. Almost half of all the peanuts grown in the United States are grown to make peanut butter. The most popular use for this spread is as a compliment to jelly between two slabs of bread-that's right, the peanut butter and jelly sandwich. Just as Dr. Straub realized, peanut butter is very rich in protein. In fact, just 2 tablespoons of the creamy stuff contains as much protein as 2 ounces of meat or 2 eggs, making peanut butter a useful substitute for meat.
DOUBLE DELIGHT PEANUT BUTTER COOKIES
It was love at first bit! A co-work made these the other day and they were delicious. The recipe she brought in shows the recipe was created by Carolyn Gurtz, winner of the 2008 Pillsbury Bake-Off Contest.
Provided by Debbwl
Categories Dessert
Time 40m
Yield 24 cookies
Number Of Ingredients 6
Steps:
- Heat oven to 375°F
- In small bowl mix chopped peanuts, granulated sugar and cinnamon. Set aside.
- In another small bowl, stir peanut butter and powdered sugar until completedly blended. Shape mixture into 24 balls, about 1 inch each.
- Cut cookie dough slices in half crosswise to make 24 pieces, flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.
- Roll each covered ball in peanut and sugar mixture. gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Sprinkle any remaining peanut mixture evenly on tops of cookies, gently press into dough.
- Bake 7 to 12 minutes or untill edges are golden brown. Cool 1 minutes before removing to cooling rack. Store tightly covered.
Nutrition Facts : Calories 139.2, Fat 8, SaturatedFat 1.7, Cholesterol 4.5, Sodium 109.8, Carbohydrate 14.8, Fiber 0.7, Sugar 5.1, Protein 3.3
PEANUT BUTTER COOKIES SUPREME
After these are made stand back or you will be crushed in the rush to get to these! The yield depends on how large you make these cookies.
Provided by Diana Adcock
Categories Dessert
Time 30m
Yield 2 dozen
Number Of Ingredients 11
Steps:
- In a large bowl beat peanut butter and butter until well blended.
- Beat in sugar, baking powder and soda until well blended.
- Beat in egg and vanilla until well blended, and slowly begin to add the flour at low speed.
- Stir in peanut butter cups and mini chocolate chips.
- Cover with plastic wrap and refrigerate for 1 hour.
- Preheat oven to 375F degrees.
- Form cookie dough into 2 inch balls and place evenly on a cookie sheet.
- With the bottom of a sturdy glass press down to make perfect circles (this is if you wish to make as a gift and pack in a tube-or you have kids like mine-"her's is bigger!") Bake for 10 minutes, remove to a rack to cool.
- Take the 1/3 cup of mini chocolate chips and pour into the ziplock baggie and seal.
- Microwave at 50% power for 1 min, turn bag and repeat.
- mush around with your hand to make sure all chips are melted.
- Snip off a very tiny corner of the bag and pipe chocolate onto cooled cookies-I do fast lines in all directions, and let stand until chocolate is set.
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- 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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