BETTY'S PEANUT BUTTER JAM DROPS (COOKIES)
Holy cow, these jam cookies are fantastic! The peanut butter flavor mixed with the sweet, tart jam is perfection. After baked, the cookie remains soft in the middle with wonderful lightly crisp edges. We used blackberry and strawberry jam in ours. Yum! We liked them best when they were a little warm.
Provided by Betty Bramanis
Categories Cookies
Time 50m
Number Of Ingredients 9
Steps:
- 1. If you are not refrigerating the dough, preheat the oven to 320F/160C, line baking trays and put aside. If you are refrigerating the dough, leave this step until after you have removed the dough from the fridge.
- 2. In a large mixing bowl, cream the butter, sugars, and vanilla.
- 3. Add the eggs and continue to beat.
- 4. Add the flour and baking powder. Stir until combined.
- 5. Cover the dough and chill for 30 minutes - this is recommended.
- 6. Roll walnut sized pieces of dough and slightly flatten with your fingertips. Using your thumb, create a dip in the middle of the dough and fill with the jam.
- 7. Bake in the preheated oven, on parchment lined baking sheets, for about 12-13 minutes. The edges should be golden.
- 8. Cool completely on the trays.
CRUNCHY PEANUT-BUTTER COOKIES
These salty-sweet-crunchy confections make the best snack.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 48
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. With an electric mixer, beat peanut butter, sugar, and butter until smooth. Beat in egg.
- On low speed, mix in flour and baking powder until a dough forms.
- Pinch off dough by the tablespoon; roll into balls. Place 2 inches apart on baking sheets (lined with parchment paper, if desired). With a floured fork, press balls in a crisscross fashion, flattening to a 1/2-inch thickness.
- Bake cookies, rotating sheets halfway through, until lightly golden, 18 to 22 minutes. Cool cookies on a wire rack. Store in an airtight container at room temperature up to 1 week.
CRUNCHY PEANUT BUTTER DROPS
Steps:
- In a large saucepan over medium heat, cook and stir corn syrup and sugar for 7-8 minutes or until sugar is dissolved (do not boil). Remove from the heat; add peanut butter and stir until smooth. Fold in cornflakes. , Drop by rounded tablespoonfuls onto waxed paper coated with cooking spray. Let stand for 1-1/2 to 2 hours or until set. Store in a waxed paper-lined airtight container.
Nutrition Facts : Calories 245 calories, Fat 12g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 172mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 2g fiber), Protein 7g protein.
CRUNCHY PEANUT BUTTER DROPS
These are so easy to make; and have been around for a long time. My mom got this recipe from her aunt.
Provided by Pat Duran
Categories Candies
Time 15m
Number Of Ingredients 7
Steps:
- 1. In 2 quart heavy saucepan, combine sugar and milk; bring to a boil,stirring until sugar is dissolved. Boil 3 minutes and remove from heat. Add remaining ingredients and mix well. Beat until mixture is thick enough to drop from teaspoon onto waxed paper.
CRUNCHY PEANUT BUTTER APPLE DIP
My mom got this peanut butter dip recipe from a neighbor years ago. She always made it for us kids in the fall when apples were in season. Now I make it for my children. -Juli Meyers, Hinesville, Georgia
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 2-1/2 cups.
Number Of Ingredients 7
Steps:
- In a small bowl, beat the first five ingredients until blended. Stir in peanuts. Serve with apple slices. Refrigerate leftovers.
Nutrition Facts : Calories 126 calories, Fat 10g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 115mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
CRUNCHY PEANUT BUTTER WRAPS
We made these last night for a quick snack and they were great. Loved the tartness of the apple with the crunch of the granola Cereal. The amounts of all the ingredients can be adjusted for personal preference.
Provided by Nimz_
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Spread peanut butter over each tortilla.
- Warm in the microwave for 10-15 seconds(optional).
- Sprinkle with chopped apple and granola.
- Roll up tortillas and cut in half.
- Enjoy.
PEANUT BUTTER MARBLED BROWNIES
With help from a common pantry staple you can turn regular brownies into an irresistible treat. By mixing a swirl of rich creamy or crunchy peanut butter into chocolate brownie batter you can create an extra special dessert that's fuss-free and no-fail. Plus, these brownies are ready to eat in just 45 minutes making them ideal for even busy weeknight indulgences.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 20
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, water, oil and eggs until well blended. Spread in pan.
- In small microwavable bowl, microwave peanut butter uncovered on High 30 seconds; stir. Drop 20 spoonfuls of peanut butter in 5x4 rows over brownie batter. For marbled design, pull knife through batter and filling about 1 inch apart; turn pan and repeat.
- Bake 26 to 28 minutes or until toothpick inserted 2 inches from side of pan comes out clean. To cut warm brownies easily, use a plastic knife and short sawing motions. Store tightly covered.
Nutrition Facts : Calories 210, Carbohydrate 23 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Brownie, Sodium 125 mg, Sugar 15 g, TransFat 0 g
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