Ruths Peanut Butter Fudge Recipes

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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

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.

GRANDMA'S PEANUT BUTTER FUDGE



Grandma's Peanut Butter Fudge image

This recipe was given to me years ago by a friend. It disappears quickly and is a favorite of family and friends!

Provided by VIVIBO

Categories     Peanut Butter Fudge

Time 1h

Yield 24

Number Of Ingredients 5

4 cups white sugar
1 (12 fluid ounce) can evaporated milk
1 cup butter
1 cup crunchy peanut butter
1 (7 ounce) jar marshmallow creme

Steps:

  • Butter a 9x13 inch baking dish and set aside. Butter a 3 quart saucepan.
  • Place buttered saucepan over medium heat, and combine sugar, evaporated milk and 1 cup butter within. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
  • Remove from heat and stir in peanut butter and marshmallow creme. Beat vigorously until smooth. Pour quickly into prepared baking dish. Let cool completely before cutting into squares.

Nutrition Facts : Calories 307.5 calories, Carbohydrate 43.7 g, Cholesterol 24.9 mg, Fat 14.3 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 6.5 g, Sodium 130 mg, Sugar 39.6 g

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