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
THE BEST PEANUT BUTTER COOKIES
We wanted a super peanut buttery treat but found that store-bought peanut butter made the cookies a bit gummy when we used more than 1 cup. So we ground roasted peanuts ourselves and added that to the batter for an additional boost of flavor. Honey and melted butter add richness and create a soft and chewy cookie with an irresistible crackled exterior. We topped the dough balls with raw sugar for extra crunch and a hit of sweetness that balances the salt of the peanuts.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 24 cookies
Number Of Ingredients 12
Steps:
- Position a rack in the center of the oven and preheat to 375 degrees F. Line 2 rimmed baking sheets with parchment paper.
- Process the peanuts in a food processor until very finely ground; it should be the consistency of almond flour. Whisk together the ground peanuts, flour, baking soda and salt in a medium bowl.
- Beat the brown sugar, granulated sugar, peanut butter, eggs, melted butter, honey and vanilla in a large bowl with an electric mixer until completely smooth. Add the dry ingredients and beat on low until a soft dough forms.
- Working with 2 tablespoons of dough at a time (or using a 1-ounce ice cream scoop), roll the dough into balls. Evenly space them on the prepared baking sheets (12 balls per sheet). Sprinkle with the raw sugar.
- Bake the cookies, 1 baking sheet at a time, until the edges are just set and just beginning to brown, 12 to 15 minutes, rotating the baking sheet halfway through. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
PEANUT BUTTER COOKIES
I love the texture that the shortening-butter-peanut butter combination imparts to these cookies. Personally I like them soft, but you can cook them a bit longer if you want crisp. I'm totally guessing at the number of cookies this yields--I just keep going until I run out of dough. I've made these with crunchy peanut butter, but I think creamy is best. Chilling time included in preparation time; the actual work time I'd estimate at 15 minutes.
Provided by echo echo
Categories Dessert
Time 1h25m
Yield 30 serving(s)
Number Of Ingredients 10
Steps:
- Cream shortening and butters with sugars; mix in egg thoroughly.
- Blend flour, baking powder and salt and stir into creamed mixture.
- Chill 1-2 hours.
- Roll into balls the size of walnuts; crisscross with fork dipped in sugar.
- Bake at 350F until brown (7-9 minutes for soft cookies or 10-12 minutes for crisp).
Nutrition Facts : Calories 104.6, Fat 5.8, SaturatedFat 2, Cholesterol 18.2, Sodium 93.7, Carbohydrate 11.8, Fiber 0.4, Sugar 7.3, Protein 2
SOFT PEANUT BUTTER COOKIES
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
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 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
PLEASANT PEANUT BUTTER COOKIES
Moist and chewy. These were adapted from the peanut butter cookies with Hershey's Kisses pressed in. They don't need the chocolate...delicious without!
Provided by hchess2
Categories Dessert
Time 17m
Yield 24 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Melt peanut butter in microwave (about 30 seconds).
- Stir together in small dish with milk and vanilla.
- Meanwhile in large bowl combine dry ingredients and cut in soften butter. Use electric mixer or pastry cutter. Blend until 'doughy' and most lumps are gone.
- Add peanut butter mixture to large bowl, blend until well-combined. May still be a little lumpy!
- Roll dough into 1 1/4 inch balls. Roll balls in sugar and place on ungreased cookie sheet. Flatten by pressing lightly with spatula.
- Bake in oven 8-10 minutes or until light brown.
- Let cool 5 minutes -- Devour!
Nutrition Facts : Calories 148.9, Fat 8.1, SaturatedFat 3.4, Cholesterol 12.4, Sodium 136.7, Carbohydrate 15.9, Fiber 0.7, Sugar 9.8, Protein 4.1
PEANUT BUTTER COOKIES
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
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.
3-INGREDIENT PEANUT-BUTTER-LOVER COOKIES
Make and share this 3-Ingredient Peanut-Butter-Lover Cookies recipe from Food.com.
Provided by evelync
Categories Dessert
Time 12m
Yield 12 cookies
Number Of Ingredients 3
Steps:
- Mix ingredients together.
- Drop by spoonful onto baking sheet.
- Bake for 10 minutes at 325°F or 8-10 minutes at 350°.F.
Nutrition Facts : Calories 164.6, Fat 11.2, SaturatedFat 2.4, Cholesterol 15.5, Sodium 104.7, Carbohydrate 12.6, Fiber 1.3, Sugar 10.3, Protein 5.9
PEANUT BUTTER COOKIES IX
I've always loved the combination of peanut butter and chocolate, so this cookie is a hit with me. Everyone who tries them wants the recipe.
Provided by RUGGLES
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 20m
Yield 48
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large bowl, cream together the butter, brown sugar, white sugar and peanut butter until smooth. Beat in the egg and vanilla. Combine the flour, wheat flour, baking soda and salt; stir into the peanut butter mixture. Finally, mix in the oats and chocolate chips. Drop by rounded spoonfuls onto ungreased cookie sheets.
- Bake for 8 minutes in the preheated oven, or until edges are golden. Remove from cookie sheets to cool on wire racks.
Nutrition Facts : Calories 95.5 calories, Carbohydrate 11.5 g, Cholesterol 9 mg, Fat 5.2 g, Fiber 0.7 g, Protein 1.8 g, SaturatedFat 2.3 g, Sodium 85.2 mg, Sugar 7.6 g
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