Soft Peanut Butter Cut Out Cookies Recipes
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
CUT-OUT PEANUT BUTTER COOKIE RECIPE
Give our peanut butter cookie recipe the star treatment with a cookie cutter! Dip this Cut-Out Peanut Butter Cookie Recipe in chocolate and a star is born.
Provided by My Food and Family
Categories Recipes
Time 1h2m
Yield 36 servings, 1 cookie each
Number Of Ingredients 8
Steps:
- Beat first 5 ingredients in large bowl with mixer until blended. Add flour and baking soda; mix well. Refrigerate 30 min.
- Heat oven to 375ºF. Roll dough to 3/8-inch thickness on floured surface. Cut into shapes with 2-inch cookie cutters. Place on baking sheets sprayed with cooking spray.
- Bake 8 to 10 min. or until edges are lightly browned. Cool 1 min; remove to wire racks. Cool completely.
- Melt chocolate as directed on package. Dip half of each cookie in chocolate; place on waxed paper. Let stand until chocolate is firm. Store in a covered container.
Nutrition Facts : Calories 120, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 0.5833 g, Sugar 0 g, Protein 2 g
SOFT AND CHEWY PEANUT BUTTER COOKIES
These cookies are incredible... and they always turn out!
Provided by Sarah
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- In a medium bowl, combine flour, soda, and salt. Mix well with a wire whisk set aside.
- In a large bowl, blend sugars, using an electric mixer set at medium speed. Add butter, and mix to form a grainy paste, scraping the sides of the bowl. Add eggs, peanut butter and vanilla and mix at medium speed until light and fluffy.
- Add the flour mixture and mix at low speed until just mixed.
- Drop by rounded spoonfuls onto an ungreased cookie sheet. With a wet fork gently press cookies in a crisscrossed pattern. Bake for 18-22 minutes or until slightly brown along edges.
Nutrition Facts : Calories 350.4 calories, Carbohydrate 42.4 g, Cholesterol 58.1 mg, Fat 18.4 g, Fiber 1.2 g, Protein 6.2 g, SaturatedFat 8.3 g, Sodium 222 mg, Sugar 30.2 g
SOFT TRIED 'N' TRUE PEANUT BUTTER COOKIES
When I want to offer friend and family soft and chewy peanut butter cookies, this is the recipe I turn to. Use either creamy or crunchy peanut butter with delicious results. These are the best soft peanut butter cookies, and my family can't get enough. -Emma Lee Granger, La Pine, Oregon
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 5 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy, about 4 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and water. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. , Drop by tablespoons 2 in. apart onto ungreased baking sheets. Flatten with a fork. Bake at 350° until golden brown, 12-15 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 105 calories, Fat 6g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 91mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.
PEANUT BUTTER CUT-OUT COOKIES
These are a nice change from the traditional butter sugar cookie. Peanut Butter Lovers will enjoy these. You can find this recipe in the 2003 Country Woman Christmas Cookbook, as well as the Taste of Home's 2004 Treasury of Christmas Recipes Cookbook.
Provided by Cindi M Bauer
Categories Dessert
Time 2h18m
Yield 54 cookies
Number Of Ingredients 13
Steps:
- In a large mixing bowl, cream butter, peanut butter and sugars.
- Beat in the eggs, milk and vanilla.
- Combine the flour, baking powder & baking soda; add to creamed mixture and mix well.
- Cover and refrigerate for 2 hours or until easy to handle.
- On a lightly floured surface, roll out dough to 1/4-inch thickness.
- Cut with 2-inch to 4-inch cookie cutters.
- Place 2-inches apart on ungreased baking sheets.
- Bake at 375° for 7-9 minutes, or until firm, and edges are golden brown.
- Cool for 1 minute, before removing from pans to wire rack to cool completely.
- Frost and decorate as desired.
- Note: This recipe states to bake the cookies in a 375° degree oven, but I prefer to bake them in 350° oven.
Nutrition Facts : Calories 90.5, Fat 4.4, SaturatedFat 1.7, Cholesterol 11.6, Sodium 56.3, Carbohydrate 11.2, Fiber 0.4, Sugar 6.2, Protein 2.1
PEANUT BUTTER CUTOUT COOKIES
I used peanut butter in place of the butter in my take on a traditional cutout cookie, which turned out super nutty and soft. My children love to decorate the cookie with frosting, sprinkles and some creativity. -Cindi Bauer, Marshfield, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream peanut butter and sugars until light and fluffy, about 4 minutes. Beat in the eggs, milk and vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle., On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with 2-in. to 4-in. cookie cutters. Place 2 in. apart on ungreased baking sheets. , Bake at 375° for 7-9 minutes or until edges are browned. Cool for 1 minute before removing from pans to wire racks to cool completely. Frost cookies and decorate as desired.
Nutrition Facts : Calories 151 calories, Fat 5g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 84mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein.
SOFT PEANUT BUTTER CUT-OUT COOKIES
A soft, chewy cookie with a sweet peanut butter flavor that won't spread when you bake it From Lila Loa
Provided by Lise in Indiana
Categories Dessert
Time 30m
Yield 3 dozen
Number Of Ingredients 8
Steps:
- Cream together butter, peanut butter and both sugars until well blended. Add eggs and mix again. Stir in salt and baking powder.
- Scrape the sides of the bowl if necessary. Add 3 cups of flour. of the bowl.
- If you are going to wait to bake these cookies -- STOP here. Even if the dough is sticky. The flour will continue to absorb the moisture in the dough as it sits. If you are going to bake right away -- continue adding flour 1/4 cup at a time until the dough pulls away from the sides.
- Knead the dough together gently before rolling out. Roll to 1/4 " and cut 2 1/2" cookies. Place on parchment-lines cookie sheets.
- Bake at 350F for 7 minutes or until the center of the cookies look "dry.".
Nutrition Facts : Calories 1570.5, Fat 72.1, SaturatedFat 34.9, Cholesterol 246, Sodium 927.6, Carbohydrate 209.5, Fiber 6, Sugar 108.9, Protein 28.5
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