Ruths Peanut Butter Cookies Recipes

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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.

PEANUT BUTTER AND BRAN COOKIES



Peanut Butter and Bran Cookies image

Creamy and crispy and good for you, too! Don't over-bake!

Provided by Ruth Mallon

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 33m

Yield 84

Number Of Ingredients 10

1 cup butter, melted
¾ cup packed brown sugar
¾ cup white sugar
1 teaspoon vanilla extract
1 cup peanut butter
2 eggs, beaten
1 ¼ cups all-purpose flour
1 cup wheat bran
¾ cup rolled oats
2 teaspoons baking soda

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a bowl, beat together the butter, brown sugar, white sugar, vanilla, peanut butter and eggs. In a separate bowl, mix the flour, bran, oats, and baking soda. Stir the flour mixture into the butter mixture until smooth. Drop by rounded teaspoons onto an ungreased cookie sheet.
  • Bake for 15 to 18 minutes in the preheated oven. Remove to a rack to cool.

Nutrition Facts : Calories 64.7 calories, Carbohydrate 6.7 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 1.8 g, Sodium 61.9 mg, Sugar 4 g

BABE RUTH BARS



Babe Ruth Bars image

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

1 cup peanut butter
1 cup white corn syrup
½ cup packed brown sugar
½ cup white sugar
6 cups cornflakes cereal
1 cup semisweet chocolate chips
⅔ cup peanuts

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

RUTH'S CHOCOLATE PEANUT BUTTER COOKIES



Ruth's Chocolate Peanut Butter Cookies image

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

3 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup shortening
1 cup peanut butter
1 cup sugar
1 cup brown sugar, packed
2 eggs, well beaten
3/4 cup milk
1 teaspoon vanilla
12 ounces chocolate chips

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

BABY RUTH COOKIES



Baby Ruth Cookies image

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

1/2 cup butter, softened
3/4 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1-1/3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 Baby Ruth candy bars (2.1 ounces each), chopped

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 :

RUTH'S PEANUT BUTTER COOKIES



Ruth's Peanut Butter Cookies image

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

1 cup peanut butter
1 cup shortening
2 eggs, lightly beaten
1 teaspoon vanilla
1 cup brown sugar
3/4 cup sugar
2 3/4 cups flour, sifted
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

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.

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