CHOCOLATE PEANUT BUTTER COOKIES
This soft and chewy low-carb cookie recipe, developed by our Test Kitchen, calls for canola oil instead of butter to reduce the saturated fat. It's hard to eat just one!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 4 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Beat first four ingredients until blended. Add vanilla; beat in eggs one at a time. Whisk together flour, cocoa, baking soda and salt; gradually beat into peanut butter mixture (dough will be sticky). Stir in chocolate chips., Drop dough by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten slightly with a glass. , Bake cookies until set and tops are cracked, 8-10 minutes. Cool 2 minutes before removing to wire racks to cool.
Nutrition Facts : Calories 86 calories, Fat 5g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 81mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
PEANUT BUTTER COOKIES
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.
RUTH'S CHOCOLATE PEANUT BUTTER COOKIES
My mom used this recipe when I was a teenager and I've been making them since then. I love the background flavor of the peanut butter and love that it is not an overwhelming flavor of the cookie. Make sure to store in an airtight container. **Note 2/2010 - I have adjusted the amount of cookies you'll receive - this recipe makes 5 dozen cookies not 4.
Provided by HokiesMom
Categories Drop Cookies
Time 32m
Yield 5 dozen, 60 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- Sift together flour, baking soda, baking powder, and salt and set aside.
- Cream together the shortening and peanut butter.
- Blend in sugars gradually into the shortening mixture.
- Add the well beaten eggs and mix well.
- In three portions, alternately add flour mixture, milk and vanilla (I'm trying to say add a third of the total of flour, milk and vanilla then mix then add the next third of each and mix and then once more add them together and mix).
- Fold in chocolate chips.
- Drop by tablespoonfuls (or use a cookie scoop) onto lightly sprayed cookie sheet.
- Bake for 12 minutes or until lightly brown - do not overbake.
- Let cool on sheet for 5 minutes before removing to wire rack to cool completely.
Nutrition Facts : Calories 136.8, Fat 7.6, SaturatedFat 2.4, Cholesterol 6.6, Sodium 68.8, Carbohydrate 16.3, Fiber 0.8, Sugar 10.4, Protein 2.3
CHOCOLATE PEANUT BUTTER COOKIES
Provided by Food Network
Categories dessert
Time 45m
Yield About 2 dozen cookies
Number Of Ingredients 7
Steps:
- Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Beat the peanut butter, granulated sugar, light brown sugar and salt with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 5 minutes. Beat in the vanilla and egg. Stir in the chocolate chips.
- Put some granulated sugar in a small bowl. Shape tablespoons of the dough into balls and roll each ball in the sugar to coat. Evenly space the balls on the prepared baking sheets. Press each ball down with the tines of a fork to flatten it slightly and make a crisscross pattern.
- 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.
RUTH'S PEANUT BUTTER COOKIES
This is my mom's recipe that she has been using since she was first married 60 years ago. I have searched thru all of the popular recipes here and this one is just a bit different.....most use only brown sugar or have both sugars but then don't use both baking powder and baking soda. I've never had these cookies turn out wrong and they freeze so well. Whether they get reviewed or not, I know I'll be making them for years to come and now I know they are safe here.
Provided by HokiesMom
Categories Drop Cookies
Time 45m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350*F.
- Cream together the peanut butter and shortening.
- Add both sugars and cream together until smooth.
- Add eggs and vanilla, mixing well.
- Sift the flour, baking soda, baking powder and salt together and then add to the creamed mixgture.
- Drop by walnut sized balls unto ungreased baking sheets.
- Press with a fork in a criss-cross pattern.
- Bake for 10-12 minutes until golden brown.
- Cool in pan for 5 minutes before removing to a rack to cool completely.
- Store in an airtight container. These also freeze very well.
BABE RUTH BARS
These taste like the candy bar.
Provided by Suzanne Stull
Categories Desserts Cookies No-Bake Cookie Recipes
Time 30m
Yield 18
Number Of Ingredients 7
Steps:
- In a large saucepan over medium heat, combine the peanut butter, corn syrup, brown sugar and white sugar. Cook stirring occasionally until smooth. Remove from heat and quickly mix in the corn flakes, chocolate chips and peanuts until evenly coated.
- Press the entire mixture gently into a buttered 9x13 inch baking dish. Allow to cool completely before cutting into bars.
Nutrition Facts : Calories 290.6 calories, Carbohydrate 43.5 g, Fat 12.8 g, Fiber 2.1 g, Protein 5.9 g, SaturatedFat 3.6 g, Sodium 147.6 mg, Sugar 24 g
BABY RUTH COOKIES
I love Baby Ruth candy bars and usually have a few on hand, so I decided to put them to good use in my favorite cookie recipe. -Elinor Nield, Soquel, California
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in candy bars. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10 minutes or until edges are lightly browned. Immediately remove to wire racks to cool.
Nutrition Facts :
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