Peanut Butter Cookies Vii Recipes

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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

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

OLD-FASHIONED PEANUT BUTTER COOKIES



Old-Fashioned Peanut Butter Cookies image

My mother insisted that my grandmother write down one recipe for her when Mom got married in 1942: the how to make peanut butter cookies from scratch recipe. That was a real effort because Grandma was a traditional pioneer-type cook who used a little of this or that until it felt right. This treasured recipe is the only one she ever wrote down! -Janet Hall, Clinton, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 3 dozen.

Number Of Ingredients 8

1 cup shortening
1 cup peanut butter
1 cup sugar
1 cup packed brown sugar
3 large eggs, room temperature
3 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt

Steps:

  • Preheat oven to 375°. In a large bowl, cream shortening, peanut butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture and mix well. , Roll into 1-1/2-in. balls. Place 3 in. apart on ungreased baking sheets. Flatten with a fork or meat mallet if desired. Bake 10-15 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 180 calories, Fat 9g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 128mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

PEANUT BUTTER COOKIES VIII



Peanut Butter Cookies VIII image

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

1 cup crunchy peanut butter
⅓ cup water
2 eggs
1 (18.25 ounce) package yellow cake mix

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 COOKIES



Peanut Butter Cookies image

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

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup shortening
1/4 cup butter, softened
1 egg
1 1/4 cups Gold Medal™ all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

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

7 INGREDIENT PEANUT BUTTER COOKIES



7 Ingredient Peanut Butter Cookies image

I was trying to make simple, three ingredient peanut butter cookies, but I ended up short on peanut butter and had to improvise. They turned out very light, crispy and delicious! I am very happy with them----! ^w^

Provided by MYVstarPOPS

Categories     Dessert

Time 20m

Yield 16-20 serving(s)

Number Of Ingredients 6

1/2 cup peanut butter (crunchy works best)
1 1/2 tablespoons flour
1 cup granulated sugar
1 egg
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

Steps:

  • Preheat oven to 350°F.
  • Sift together sugar, nutmeg, and cinnamon very well.
  • Add egg and peanut butter, mix thoroughly(about 1 minute or so).
  • Mixture should be very moist. Add the flour and mix thoroughly.
  • Roll into balls (I recommend using a tablespoon full, but I suppose they could be bigger is desired) and place on cookies sheet, leaing about an inch in between each cookie.
  • Bake for 15-20 minutes, checking every so often and touching (I really mean TOUCHING. Do not press or you will have flat cookies; very delicate.) the top of the cookie with a spoon. They are done when touching the top shows has no effect on the cookie.
  • Eat with milk or alone. I recommend eating them when they are still warm.so good -- >3

Nutrition Facts : Calories 103.6, Fat 4.4, SaturatedFat 0.9, Cholesterol 13.2, Sodium 41.4, Carbohydrate 14.8, Fiber 0.6, Sugar 13.3, Protein 2.5

PEANUT BUTTER BARS VII



Peanut Butter Bars VII image

This is like a peanut butter oatmeal cookie with chocolate and frosting on top. Very easy to make, YUM!

Provided by SPAZZ41

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 30m

Yield 24

Number Of Ingredients 13

¾ cup butter, softened
¾ cup white sugar
¾ cup peanut butter
2 eggs
1 ½ teaspoons vanilla extract
1 ½ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
1 ½ cups rolled oats
2 cups semisweet chocolate chips
2 tablespoons peanut butter
½ cup confectioners' sugar
2 tablespoons evaporated milk

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 10x15 inch jellyroll pan.
  • In a large bowl, cream together the butter, white sugar and 3/4 cup peanut butter until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the peanut butter mixture. Mix in the oats until evenly distributed. Press the dough evenly into the prepared pan.
  • Bake for 10 to 12 minutes in the preheated oven. Remove from the oven and sprinkle the chocolate chips evenly over the top. Return to the oven for 2 more minutes, or until chocolate chips are shiny. Remove and spread the chips out smooth. Set aside to cool. In a small bowl, mix together the remaining peanut butter, confectioners' sugar and evaporated milk until smooth. Spread over the chocolate layer when cool. Cut into bars.

Nutrition Facts : Calories 263.5 calories, Carbohydrate 29 g, Cholesterol 31.2 mg, Fat 15.6 g, Fiber 2.1 g, Protein 5.1 g, SaturatedFat 7.4 g, Sodium 181.2 mg, Sugar 17.5 g

PEANUT BUTTER COOKIES VII



Peanut Butter Cookies VII image

These cookies are great; they are extremely moist and peanut buttery.

Provided by Amy

Categories     Peanut Butter Cookies

Time 20m

Yield 24

Number Of Ingredients 8

½ cup shortening
½ cup peanut butter
1 cup white sugar
½ teaspoon vanilla
1 egg
1 ½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In medium bowl, cream together the shortening, sugar and peanut butter. Beat in the egg and vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture until well blended. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheets. Press balls down using a fork dipped in sugar water.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 134.1 calories, Carbohydrate 15.5 g, Cholesterol 11.2 mg, Fat 7.2 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 2.2 g, Sodium 79.7 mg, Sugar 8.6 g

PEANUT BUTTER COOKIES



Peanut Butter Cookies image

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

1/2 cup/65 grams all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon fine sea salt
1/2 cup/113 grams unsalted butter, softened
1/2 cup/108 grams granulated sugar
1/2 packed cup/93 grams brown sugar
1 cup/263 grams natural salted peanut butter (see Tip), at room temperature
1 large egg
2 teaspoons pure vanilla extract
1 cup/165 grams peanut butter chips
1/2 cup/74 grams lightly salted roasted peanuts (optional)

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.

EASY PEANUT BUTTER COOKIES



Easy Peanut Butter Cookies image

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

1 cup peanut butter
1 cup sugar
1 egg
1 teaspoon vanilla extract

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.

PEANUT BUTTER COOKIES VII



Peanut Butter Cookies VII image

These cookies are great; they are extremely moist and peanut buttery.

Provided by Amy

Categories     Peanut Butter Cookies

Time 20m

Yield 24

Number Of Ingredients 8

½ cup shortening
½ cup peanut butter
1 cup white sugar
½ teaspoon vanilla
1 egg
1 ½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In medium bowl, cream together the shortening, sugar and peanut butter. Beat in the egg and vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture until well blended. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheets. Press balls down using a fork dipped in sugar water.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 134.1 calories, Carbohydrate 15.5 g, Cholesterol 11.2 mg, Fat 7.2 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 2.2 g, Sodium 79.7 mg, Sugar 8.6 g

PEANUT BUTTER COOKIES III



Peanut Butter Cookies III image

You can also top these with a pecan half before baking.

Provided by Ann Winters

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Yield 24

Number Of Ingredients 8

2 cups sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
⅔ cup peanut butter
1 egg
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
½ cup chopped walnuts

Steps:

  • Sift together flour, baking powder, and salt; set aside. Cream peanut butter and egg. Add the dry ingredients alternately with the canned milk. Stir until well blended.
  • Stir in vanilla and nuts. Drop by tablespoonfuls onto well-greased baking sheet. Bake at 350 degrees F (180 degrees C) for 10-12 minutes or until lightly browned. Remove from baking sheet immediately.

Nutrition Facts : Calories 152.1 calories, Carbohydrate 18.7 g, Cholesterol 13.3 mg, Fat 6.9 g, Fiber 0.9 g, Protein 4.8 g, SaturatedFat 1.9 g, Sodium 145.9 mg, Sugar 9.7 g

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