MARY'S PEANUT BUTTER BLOSSOMS
This recipe was given to my mother by one of her neighbors over 30 years ago. It is the only peanut butter cookie recipe I will ever use!
Provided by WOOBSTERS39
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 35m
Yield 72
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix flour, baking powder, and salt together in a small bowl.
- Beat shortening, peanut butter, 1/2 cup white sugar, and brown sugar together in a large bowl until creamy. Add egg, milk, and vanilla extract; mix until just blended. Slowly add the flour mixture until dough is combined.
- Roll dough into balls and roll into the remaining white sugar to coat. Place cookies on baking sheets and make a small indentation in the center of each using your thumb.
- Bake in the preheated oven until golden brown, 9 to 11 minutes. Remove from oven and place a chocolate kiss in each indentation. Allow to cool slightly; remove from baking sheets and cool completely.
Nutrition Facts : Calories 75.4 calories, Carbohydrate 10.5 g, Cholesterol 3.1 mg, Fat 3.5 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.2 g, Sodium 36 mg, Sugar 5.8 g
MARY'S PEANUT BUTTER COOKIES RECIPE
This is a great soft peanut butter cookie! My husband's comment was that the peanut butter taste was not so overwhelming as most cookies of this type... very nice.
Provided by M L
Categories Cookies
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 375 degrees F.
- 2. Combine margarine, peanut butter, sugars, egg and vanilla.
- 3. In a separate bowl sift together dry ingredients and add to wet mixture.
- 4. Form into small balls, roll in remaining sugar and flatten with a fork... creating a criss-cross design.
- 5. Bake 10-12 minutes until practically perfect.
- 6. Note: You can substitute butter for the margarine, but I actually prefer the reduced-fat margarine in this recipe. Also, be careful not to over-bake. These cookies are best when they're a little under-done.
CLASSIC PEANUT BUTTER COOKIES
Makes great cookies!
Provided by Shirley Sadler
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h25m
Yield 24
Number Of Ingredients 9
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
MARY JANE'S PEANUT BUTTER MOLASSES COOKIES
taste similiar to a familiar candy when I was younger...combination sounds weird till you try it...these are slightly chewy..
Provided by grandma2969
Categories Dessert
Time 18m
Yield 40 cookies
Number Of Ingredients 11
Steps:
- In medium bowl, thoroughly stir together the flour, baking powder, baking soda and salt; set aside.
- In a large bowl with mixer on medium speed, beat together the brown sugar, butter, peanut butter, shortening and molasses until well blended and fluffy -- about 2 minutes. Add the eggs, and beat until very well blended and smooth.
- Beat in half of the flour mixture until evenly incorporated. Stir in or beat in the rest of the flour mixture until evenly incorporated. .
- Refrigerate the dough for at least 1 1/2 hours or up to 12 hours or until firmed up. Preheat the oven to 375*.
- Grease several baking sheets or use nonstick spray.
- Shape portions of the dough into generous 1 1/4" balls with lightly greased hands. Place the peanuts in a small bowl. Dip one half of each ball into the peanuts until some are embedded.
- Place the balls, peanut side up on the baking sheets, spacing about 2 3/4" apart. Using your palm, press down on the balls until the tops are just flattened.
- Bake the cookies, one sheet at a time in the upper third of the oven for 8-10 minutes or until lightly tinged with brown and just barely set when pressed in the centers. Reverse sheets halfway through baking from front to back to ensure even browning.
- Transfer the sheets to a wire rack and let stand until the cookies firm up slightly. 1-2 minutes.With a spatula, remove cookies to wire racks to cool completely.
- Store in an airtight container for up to 10 days or freeze up to 2 months.
PEANUT BUTTER COOKIES
With just three ingredients, these simple peanut butter cookies will delight kids and grown-ups alike - and they're gluten-free, too
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 27m
Yield Makes 16
Number Of Ingredients 4
Steps:
- Heat oven to 180C/160C fan/gas 4 and line 2 large baking trays with baking parchment.
- Measure the peanut butter and sugar into a bowl. Add ¼ tsp fine table salt and mix well with a wooden spoon. Add the egg and mix again until the mixture forms a dough.
- Break off cherry tomato sized chunks of dough and place, well spaced apart, on the trays. Press the cookies down with the back of a fork to squash them a little. The cookies can now be frozen for 2 months, cook from frozen adding an extra min or 2 to the cooking time.
- Bake for 12 mins, until golden around the edges and paler in the centre. Cool on the trays for 10 mins, then transfer to a wire rack and cool completely. Store in a cookie jar for up to 3 days.
Nutrition Facts : Calories 126 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 0.5 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
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