Canadian Living Peanut Butter Cookies Recipes

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CANADIAN LIVING PEANUT BUTTER COOKIES



Canadian Living Peanut Butter Cookies image

This recipe is from the 1987 version of the Canadian Living Cookbook. It's the best peanut butter cookie recipe, imo, I always use this one. The original does not call for the M&Ms, but it's my favourite thing to add! If you are going to triple or more the recipe, add an extra egg, it helps keep them whole once baked. The original also calls for 1.5 cups all purpose flour, but I use half and half, and you cannot tell the difference! http://www.canadianliving.com/food/

Provided by Cyllene

Categories     Dessert

Time 23m

Yield 40 cookies

Number Of Ingredients 12

1/2 cup butter, softened
1 cup brown sugar, packed
3/4 cup crunchy peanut butter
1 egg
1 teaspoon vanilla
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 pinch salt
1/4 cup peanuts, halved (optional)
1/4 cup M&M' (optional)

Steps:

  • In large bowl, cream together butter and sugar. Add peanut butter, creaming thoroughly. Beat in egg and vanilla. In separate bowl, combine flours, baking powder, baking soda, and salt. Blend into creamed mixture. Fold in M&Ms if using. Shape into small balls (1-1/4 inch / 3 cm in diameter) and place on cookie sheets (greased or lined with parchment paper). Flatten slightly with floured fork.
  • If desired, top each cookie with a peanut half.
  • Bake in 350° F (180° C) oven for 8 minutes or until lightly browned.
  • Cool on baking sheets for a few minutes, then remove to racks to cool completely.
  • Makes about 40 cookies.

Nutrition Facts : Calories 88, Fat 4.9, SaturatedFat 1.9, Cholesterol 11.4, Sodium 69.3, Carbohydrate 9.9, Fiber 0.7, Sugar 5.7, Protein 1.9

CLASSIC PEANUT BUTTER COOKIES



Classic Peanut Butter Cookies image

Makes great cookies!

Provided by Shirley Sadler

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 1h25m

Yield 24

Number Of Ingredients 9

1 cup unsalted butter
1 cup crunchy peanut butter
1 cup white sugar
1 cup packed brown sugar
2 large eggs eggs
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons baking soda

Steps:

  • Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
  • In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
  • Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

Nutrition Facts : Calories 251.7 calories, Carbohydrate 29.7 g, Cholesterol 35.8 mg, Fat 13.6 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 5.9 g, Sodium 209.4 mg, Sugar 18.2 g

PEANUT BUTTER POTATO COOKIES #5FIX



Peanut Butter Potato Cookies #5FIX image

5-Ingredient Fix Contest Entry. Mashed potatoes work surprisingly well in place of flour. You will end up with a delicious, dense, moist cookie.

Provided by Jellybean

Categories     Dessert

Time 45m

Yield 48 cookies

Number Of Ingredients 5

1 cup peanut butter, crunchy
1 cup milk chocolate chips
1 1/2 cups brown sugar
2 teaspoons vanilla extract
2 1/2 cups Simply Potatoes Traditional Mashed Potatoes

Steps:

  • Cook potatoes according to directions on package. Place in refrigerator to cool while preparing the remaining ingredients.
  • Place peanut butter, chocolate chips, brown sugar and vanilla extract in a large saucepan. Heat over medium burner, stirring gently, until ingredients have melted and you have a smooth batter. Fold in cooled mashed potatoes until just blended.
  • Place in refrigerator and chill dough for 30 minutes. Dough should be firm but pliable at this point. Remove chilled dough and preheat oven to 375 degrees. Roll dough into small balls and place on greased cookie sheets. Press cookies flat with a fork. Bake at 375 for 8-10 minutes until golden brown. Cool for about 5 minutes before removing from cookie sheet.

Nutrition Facts : Calories 77, Fat 3.8, SaturatedFat 1.2, Cholesterol 0.8, Sodium 29.4, Carbohydrate 9.9, Fiber 0.4, Sugar 9, Protein 1.6

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