Peanut Butter Cookies With Peanuts 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

EASY PEANUT BUTTER COOKIES



Easy Peanut Butter Cookies image

These flourless peanut butter cookies are friendly for the gluten-free crowd.

Provided by Food Network Kitchen

Time 1h55m

Yield about 2 dozen cookies

Number Of Ingredients 6

1 cup chunky peanut butter
2/3 cup granulated sugar, plus more for rolling
1/3 cup packed light brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
1 large egg

Steps:

  • Position oven racks to the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
  • Beat the peanut butter, granulated and brown sugars and salt in a large bowl, with an electric mixer, on medium-high speed until light and fluffy, about 5 minutes. Beat in the vanilla and egg.
  • Put some granulated sugar in a small bowl. Roll tablespoons of the dough into balls and coat each in sugar. Evenly space them on the prepared baking sheets. Press each ball down with a fork, making a crisscross pattern, to flatten.
  • Bake until the bottoms are golden brown, 10 to 12 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.

LOADED PEANUT BUTTER COOKIES



Loaded Peanut Butter Cookies image

These thick and chewy flourless cookies give off major comfort food vibes. The oats and coconut give them a chewy texture and heft, while the peanut butter cup candies double down on the chocolate-peanut butter profile. For the ideal soft and chewy texture, make sure to bake the cookies until they are very softly set at the edges and then cool slightly on the baking sheets to set as they will be delicate while warm.

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 12 loaded peanut butter cookies

Number Of Ingredients 12

1 1/2 cups rolled oats
1 cup creamy peanut butter (not natural)
4 tablespoons unsalted butter, at room temperature
2/3 cup packed light brown sugar
1/3 cup granulated sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
2 large eggs
1 cup semisweet chocolate chips
2/3 cup sweetened shredded coconut
1/2 cup chopped mini peanut butter cups

Steps:

  • Preheat the oven to 350˚ F. Spread the oats on a large baking sheet and bake until lightly toasted, 10 to 12 minutes. Let cool. Line 2 separate baking sheets with parchment paper.
  • Combine the peanut butter and butter in a large bowl and beat with a mixer on medium speed. Add the brown sugar, granulated sugar, salt, baking powder and baking soda and beat until smooth, 1 to 2 minutes. Beat in the eggs, then with a rubber spatula, stir in the toasted oats, chocolate chips, coconut and peanut butter cups.
  • Scoop 12 mounds of dough (about 1/3 cup each), packing the dough together, and arrange about 2 inches apart on the baking sheets. Lightly flatten with your fingers.
  • Bake, switching the pans halfway through, until the edges of the cookies are set but still soft, 20 to 24 minutes. If any cookies are misshapen, use a spatula to press the edges back into a round shape. Let the cookies cool 10 minutes on the pans, then transfer to a rack to cool completely (the cookies will hold together best when fully cooled).

OLD FASHIONED PEANUT BUTTER COOKIES



Old Fashioned Peanut Butter Cookies image

Provided by Food Network

Categories     dessert

Time 35m

Yield 5 dozen

Number Of Ingredients 7

1/2 cup sweet butter at room temperature
1/2 cup each sugar and brown sugar
1 egg
1 cup smooth pure peanut butter
1/2 teaspoon vanilla
1/2 teaspoon each salt and baking soda
1 1/2 cups sifted flour

Steps:

  • Preheat the oven to 375 degrees. Butter cookie sheets and set aside. With an electric mixer beat the butter until soft. Add the sugars and beat until creamy. Add the egg, peanut butter, salt, baking soda and vanilla.
  • With a rubber spatula fold the flour into the egg mixture but do not overmix. Roll the dough into small balls and place them on prepared cookie sheet. With a fork press the balls into flat cookies and bake for 15 to 17 minutes or until crisp and golden.
  • For added touch melt some bittersweet chocolate in a double boiler remove and cool down a bit. When still pliable dip one edge of cookies into chocolate.

PEANUT BUTTER COOKIES



Peanut Butter Cookies image

Provided by Nancy Fuller

Categories     dessert

Time 1h5m

Yield 24 cookies

Number Of Ingredients 11

1 cup creamy peanut butter
3/4 cup unsalted butter, at room temperature
1/4 cup vegetable shortening
1 3/4 cups packed light brown sugar
2 large eggs, at room temperature
1 tablespoon pure vanilla extract
2 3/4 cups all-purpose flour
1 1/4 teaspoons baking soda
Kosher salt
1 cup peanut butter chips
Granulated sugar, for sprinkling

Steps:

  • Line 3 rimmed sheet trays with parchment paper.
  • Add the peanut butter, butter and shortening to the bowl of a standing mixer fitted with a paddle attachment, and beat together. Add the brown sugar, and cream until light and fluffy, about 6 minutes. Add the eggs, one at a time, beating well in between each addition. Beat in the vanilla and combine until mixed.
  • Whisk the flour, baking soda and 3/4 teaspoon salt together in a medium bowl. Add the flour in 3 additions to the peanut butter mixture, beating until just combined. Stir in the peanut butter chips.
  • Use a 1/2-cup ice cream scoop and scoop the cookie batter onto one of the prepared sheet trays. Gently press down the tops of the cookies with a fork making a criss-cross. Sprinkle each cookie with a small pinch of salt and sugar. Place in the refrigerator to firm up, at least 30 minutes.
  • Preheat the oven to 375 degrees F.
  • Place 6 firmed cookies on each prepared sheet tray, leaving at least 4 inches of space between the cookies. Bake in batches until golden, 18 minutes, rotating the pans halfway through baking.

BEST PEANUT BUTTER COOKIES EVER



Best Peanut Butter Cookies Ever image

These cookies have been loved by the most anti-peanut butter cookie people. The trick is twice as much peanut butter as your average-joe cookie recipe, and some leavening changes to help turn out a thick, chewy cookie. And the peanut butter matters... I use Adams brand natural organic peanut butter (you can pour out some of the oil if you want), or you can make your own at a health food store like Wild Oats or Whole Foods.

Provided by veg head 4-ever

Categories     Drop Cookies

Time 45m

Yield 18 cookies, 18 serving(s)

Number Of Ingredients 10

1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 dash salt
1/3 cup butter, room temperature
3/4 cup peanut butter, the good stuff
3/4 cup granulated sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla

Steps:

  • In a bowl, stir together flour, baking soda, baking powder, and salt.
  • Beat together the butter, peanut butter, and sugar until light and fluffy. Beat in vanilla, then egg and egg yolk. Gradually beat in the flour mixture.
  • Wrap dough in plastic wrap and refrigerate until chilled, or about 2 hours.Take over-filled tablespoonfuls of dough and drop onto greased/floured cookie sheet about 3 inches apart. Lightly press down each cookie. Using a dinner fork dipped in cold water, lightly press cookies, flattening and forming a criss-cross pattern on each cookie. They won't flatten much more in baking so they should already look cookie-ish.
  • Bake at 375° until golden brown, or about 10 to 12 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.
  • Makes about 1 1/2 dozen big peanut butter cookies.

Nutrition Facts : Calories 158.7, Fat 9.4, SaturatedFat 3.5, Cholesterol 32.4, Sodium 126.7, Carbohydrate 15.8, Fiber 0.8, Sugar 9.4, Protein 4

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.

SUPER-EASY PEANUT BUTTER COOKIES



Super-Easy Peanut Butter Cookies image

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

1 cup KRAFT Smooth Peanut Butter
½ cup white sugar
1 egg

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

FLUFFY PEANUT BUTTER COOKIES



Fluffy Peanut Butter Cookies image

These are the ultimate rich peanut butter cookie. Definitely not for every day, but great when you want a special treat, maybe for a child's birthday party or a potluck.

Provided by Sackville

Categories     Dessert

Time 38m

Yield 4 dozen filled cookies, 10 serving(s)

Number Of Ingredients 13

1 cup shortening or 1 cup butter
1 cup peanut butter (creamy or crunchy)
1 cup sugar
1 cup packed brown sugar
1 teaspoon vanilla
3 eggs
3 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup creamy peanut butter
3 cups icing sugar
1 teaspoon vanilla
5 -6 teaspoons milk

Steps:

  • Cream together shortening, peanut butter and sugars.
  • Add vanilla.
  • Add eggs, one at a time, beating well after each one.
  • Mix together flour, baking soda and salt.
  • Add dry ingredients to creamed mixture.
  • Shape into 1 inch balls and place on ungreased baking sheets.
  • Flatten slightly with a fork.
  • Bake at 375 F for about 8 minutes until golden. When you take them out, they will be a bit soft but leave them on the sheet for a couple minutes and they will continue to cook.
  • Remove from the sheet and cool on wire racks.
  • Meanwhile, in a mixing bowl, beat filling ingredients until smooth.
  • Spread on one half of cool cookies and top each with another cookie.

Nutrition Facts : Calories 871.5, Fat 42, SaturatedFat 9.7, Cholesterol 63.8, Sodium 519.5, Carbohydrate 113.8, Fiber 3.3, Sugar 80.3, Protein 15.6

PERFECT PEANUT BUTTER COOKIES



Perfect Peanut Butter Cookies image

When peanut butter cookies are requested in my home, this is the recipe I turn to. It's one of my favourites!

Provided by Lennie

Categories     Drop Cookies

Time 23m

Yield 50 cookies

Number Of Ingredients 9

1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 large egg
1 cup smooth peanut butter (not crunchy, I think crunchy ruins the texture)
1/2 teaspoon pure vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking soda
1 3/4 cups all-purpose flour

Steps:

  • Preheat oven to 375°F; have ungreased shiny cookie sheets ready.
  • In a large mixing bowl, with electric mixer, cream together the butter and sugars; next, beat in egg, peanut butter and vanilla.
  • In a smaller bowl, sift together salt, baking soda and flour (I do this through a sieve, not with a sifter).
  • With a wooden spoon, stir flour mixture into peanut butter mixture until a dough is formed.
  • If desired, you could stir in about 1/2 cup (or more) of chocolate chips now; I usually don't (even though I'm a chocoholic) as I often just want a pure peanut butter cookie with nothing else in it, not even peanut bits.
  • Stash dough in fridge while you clean up the dishes; this step isn't absolutely necessary but the fridge slightly firms up the dough, making it easier to work with.
  • Drop by heaping teaspoons onto cookie sheets and press down, criss-cross style, with a fork-- the classic peanut butter cookie look.
  • If fork sticks to cookies too much as you press down, lightly flour the fork.
  • Bake in preheated oven for 7 to 9 minutes, or until edges are slightly darkened (I like to cook these at 7-1/2 minutes).
  • Do not worry if they don't look done; cookies firm up as they cool and if you want chewier cookies it is very important not to overbake them.
  • Add an extra minute if you like crispier cookies.
  • Remove cookies from sheets after letting them rest on sheets for one minute, then let cooked cookies cool on racks.
  • Store cookies in a tin or in cookie jar (airtight containers are best).
  • I use a one-inch scoop to make the cookies; the approximate yield I get is 4-1/2 dozen cookies.

Nutrition Facts : Calories 80.2, Fat 4.6, SaturatedFat 1.8, Cholesterol 8.6, Sodium 77.9, Carbohydrate 8.5, Fiber 0.4, Sugar 4.6, Protein 1.9

SOFT PEANUT BUTTER COOKIES



Soft Peanut Butter Cookies image

Peanut butter cookies that stay soft with a good flavor but not too sweet! You won't make another recipe after this one!

Provided by Cindy Duvall

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Yield 12

Number Of Ingredients 9

½ cup margarine, softened
½ cup peanut butter
½ cup white sugar
½ cup packed brown sugar
1 egg
½ teaspoon vanilla extract
¾ teaspoon baking soda
¼ teaspoon salt
1 ¾ cups all-purpose flour

Steps:

  • Combine margarine, peanut butter, sugars, egg, and vanilla. Blend together very well.
  • Add flour, baking soda and salt with mixer. Chill dough 15 minutes in the refrigerator. Roll into balls by hand.
  • Place on sprayed cookie sheet and bake in a preheated 350 degrees F (175 degrees C) oven until edges very lightly browning (about 7 to 10 minutes). Don't overcook. We store them in a plastic storage containers, and they stay soft!

Nutrition Facts : Calories 269.9 calories, Carbohydrate 33.5 g, Cholesterol 15.5 mg, Fat 13.5 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 2.6 g, Sodium 272.8 mg, Sugar 18.4 g

PEANUT BUTTER COOKIES



Peanut Butter Cookies image

I've been baking these since I was a little girl. Nothing better than a glass of milk and a couple of warm peanut butter cookies!

Provided by Christine

Categories     Dessert

Time 22m

Yield 24-36 serving(s)

Number Of Ingredients 9

1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/4 cups sifted flour
3/4 teaspoon baking soda
1/4 teaspoon salt

Steps:

  • Preheat oven to 375º.
  • Mix first six ingredients.
  • Add the rest of the ingredients.
  • Mix well.
  • Roll into balls and press down with a fork dipped in sugar or flour.
  • Bake for 10-12 minutes on ungreased cookie sheet (I usually grease my cookie sheet anyway). Ovens vary so your baking time may be less. Just keep an eye on them.

PEANUT BUTTER COOKIES



Peanut Butter Cookies image

Make these quick and easy peanut butter cookies for a nutty dessert everyone will love.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 45m

Yield Makes 48

Number Of Ingredients 6

1 1/2 cups crunchy peanut butter
1 cup packed light-brown sugar
1/2 cup (1 stick) softened unsalted butter
1 large egg
1 1/2 cups all-purpose flour, (spooned and leveled)
1 teaspoon baking powder

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

FANCY PEANUT BUTTER COOKIES



Fancy Peanut Butter Cookies image

I always received compliments on my moist and chewy peanut butter cookies. But I wondered how to make them even more special, and I decided to decorate them, making them fancy cookies!

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 7-1/2 dozen.

Number Of Ingredients 21

1 cup shortening
1 cup peanut butter
1 cup sugar
1 cup packed brown sugar
2 large eggs, room temperature
1/4 cup 2% milk
2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
FROSTING:
1/4 cup butter, softened
1/4 cup shortening
1/4 cup peanut butter
4 cups confectioners' sugar
1/4 cup 2% milk
1 teaspoon vanilla extract
Dash salt
ICING:
1/2 cup semisweet chocolate chips, melted
2 tablespoons 2% milk

Steps:

  • In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy, about 4 minutes. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks. , For frosting, in a large bowl, cream the butter, shortening, peanut butter and confectioners' sugar until light and fluffy. Beat in the milk, vanilla and salt until smooth. Frost cookies. Combine melted chips and milk; drizzle over frosting.

Nutrition Facts : Calories 227 calories, Fat 11g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 162mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.

THE BEST PEANUT BUTTER COOKIES IN THE WORLD!



The Best Peanut Butter Cookies In The World! image

I got this recipe from a wife of a co-worker. The recipe is called "Peanut Butter Cookies" but they are honestly the best peanut butter cookies that I have ever tasted in my life. I have not made these myself before because my boyfriend isn't crazy about peanut butter cookies so I do not know how much the recipe will make so I am going to give it my best estimated guess. For all of you peanut butter cookie lovers, I really hope that you enjoy this recipe as much as I did.

Provided by Gingerbear

Categories     Dessert

Time 30m

Yield 24-36 cookies

Number Of Ingredients 10

1/2 cup unsalted butter (1 stick)
1 cup packed light brown sugar
3/4 cup jiffy creamy peanut butter (must be Jiff only)
1 egg
1/2 teaspoon vanilla
1 1/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
granulated sugar, to roll dough in

Steps:

  • In larger bowl, beat butter, brown sugar, and peanut butter until well blended.
  • Add egg and vanilla, beat well.
  • Stir together flour, baking powder, baking soda, and salt.
  • Gradually add to peanut butter mixture, beat until well blended.
  • Heat oven to 350 F.
  • Shape dough into 1-1/4 inch balls, roll balls in granulated sugar.
  • Place on ungreased cookie sheet.
  • With the tines of a fork, flatten ball.
  • Flatten again in opposite direction, forming crisscross marks.
  • Bake 9 to 10 minutes until light brown and cookie is set.
  • Cool slightly, Remove from cookie sheet to wire rack.
  • Cool completely.
  • Tips: Only use real butter and Jiff Peanut Butter.
  • Don't overcook.
  • Use Air cookie sheets for baking.

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



Peanut Butter Cookies image

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

2 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup roasted salted peanuts
1/2 pound (2 sticks) salted butter
1 cup packed dark brown sugar
1 cup granulated sugar
1 cup extra-crunchy peanut butter
2 large eggs
2 teaspoons vanilla extract

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

QUICK PEANUT BUTTER COOKIES



Quick Peanut Butter Cookies image

Everyone loves homemade peanut butter cookies...and with a little help from Ruth's cookie mix, you can whip up a batch in no time. Imagine the smiles you'll receive when you bring out these tender treats for an after-school snack.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 2-1/2 dozen.

Number Of Ingredients 4

1/2 cup peanut butter
2 eggs
1 teaspoon vanilla extract
2 cups Master Cookie Mix

Steps:

  • In a bowl, combine all ingredients; mix well. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten slightly with a glass dipped in sugar if desired. Bake at 350° until set and edges are lightly browned, 10-12 minutes. Cool for 1-2 minutes before removing to wire racks.

Nutrition Facts :

OLD FASHIONED PEANUT BUTTER COOKIES



Old Fashioned Peanut Butter Cookies image

A double dose of peanut butter!

Provided by Stephanie Watts

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Yield 60

Number Of Ingredients 10

3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter, softened
1 cup packed brown sugar
1 cup white sugar
2 eggs
2 cups peanut butter chips
1 cup peanut butter
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
  • Mix flour, baking powder and salt in a medium bowl.
  • In a large bowl, beat butter, peanut butter, and vanilla with an electric mixer until well blended. Beat in both sugars. Scrape down the sides of the bowl. Stir in half of the dry ingredients into the mixture. Add eggs one at a time, blending well after each addition. Mix in remaining ingredients. Stir in peanut butter chips.
  • For each cookie, roll 1 heaping tablespoon full of dough into 1 3/4 inch diameter ball. Arrange balls 2 1/2 inches apart on prepared baking sheets. Using the back of fork, flatten dough balls and form a crosshatch on tops.
  • Bake cookies until dry on top, about 15 minutes.
  • Cool cookies on baking sheets for 5 minutes. Using a spatula, transfer cookies to cooling racks to cool completely.

Nutrition Facts : Calories 150.2 calories, Carbohydrate 16.6 g, Cholesterol 14.3 mg, Fat 7.7 g, Fiber 0.4 g, Protein 3.7 g, SaturatedFat 4.7 g, Sodium 90.4 mg, Sugar 10.7 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

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2021-04-10 In a bowl, whisk together the flour, baking powder, and salt. Set aside. Step 4. In a mixer, cream together the butter, brown sugar, and sugar …
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Total Time 1 hr 30 mins
  • Spread the raw peanuts on a baking sheet pan. Roast for 8 minutes or until light golden. After they have cooled enough to handle, roughly chop the peanuts. Set aside.
  • In a mixer, cream together the butter, brown sugar, and sugar until light and fluffy, about 2 minutes. Beat in the peanut butter until combined. Beat in the eggs and vanilla.


SIMPLE PEANUT BUTTER COOKIES WITH CHOPPED PEANUTS
simple-peanut-butter-cookies-with-chopped-peanuts image
2018-11-14 Set aside. Dough: In another bowl mix together the soft butter and brown sugar until fluffy. Beat the egg and the vanilla into the butter mixture. …
From whereismyspoon.co
4.7/5 (3)
Total Time 23 mins
Category Cookies
Calories 109 per serving


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2018-11-19 For sprinkling: 1 tablespoon sugar, regular or superfine. Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. …
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Have you tried our 10 delicious flavors of peanut butter? Find recipes, coupons, store locations and explore our powdered peanut butter, squeeze packs, and more. ... Peanuts in Mexican …
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2019-08-12 Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside. Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the …
From sallysbakingaddiction.com


PEANUT BUTTER COOKIE RECIPES | MYRECIPES
Peanut Butter Cookie Recipes. It doesn't get much better than a gooey peanut-butter cookie fresh out of the oven. Try out some of our favorite, mouth-watering recipes for this tasty treat. …
From myrecipes.com


PEANUT BUTTER COOKIE - WIKIPEDIA
The Peanut Butter Balls recipe in the 1933 edition of Pillsbury's Balanced Recipes instructed the cook to press the cookies using fork tines. These early recipes do not explain why the advice …
From en.wikipedia.org


10 BEST PEANUT BUTTER COOKIES RECIPES | YUMMLY
2022-06-01 Chocolate & Peanut Butter Cookies Ananás e Hortelã. chocolate, peanut butter, egg, chocolate powder, flour, brown sugar and 2 more. MAKE YOUR OWN PUMPKIN …
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CLASSIC PEANUT BUTTER COOKIES - RECIPES - SKIPPY® BRAND PEANUT …
Heat oven to 350°F. In small bowl, combine flour, baking powder, baking soda and salt; mix well. In large bowl, beat together peanut butter spread and butter with electric mixer until smooth. …
From peanutbutter.com


PEANUT BUTTER COOKIES RECIPE - NATASHASKITCHEN.COM
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From natashaskitchen.com


43 PEANUT BUTTER COOKIE RECIPES THAT ARE SO GOOD IT'S NUTS
2019-03-21 Even without butter or eggs, these vegan peanut butter cookies are still soft and chewy. No one will be able to tell they're vegan! If you want a little extra texture, feel free to …
From tasteofhome.com


RIDICULOUSLY EASY PEANUT BUTTER COOKIES - INSPIRED TASTE
Heat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper or use silicone baking mats. In a medium bowl, mix the peanut butter, egg, sugar, baking soda, a …
From inspiredtaste.net


PEANUT BUTTER POUND CAKE FROM SCRATCH - THERESCIPES.INFO
How to Make The Best Peanut Butter Pound Cake Recipe best www.delish.com. Make cake: Preheat oven to 350°. Grease a 9" tube pan with cooking spray. In a large bowl using a hand …
From therecipes.info


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