Peanut Biscuits Recipes

PEANUT BISCUITS

Peanut Biscuits image

My sister-in-law was bemoaning the fact that "You can't buy Peanut Biscuits anymore" - I'd never even heard of them - but her birthday was coming up so I searched high and low to find some recipes. I found lots and did various test bakes to find the perfect one.........and here it is! The preparation time is dependant on your ingredients really; the only 'blanched peanuts' I can get are whole, so I have to break them up by hand - I tried a mortar and pestle but they bounced everywhere; so I tried putting them in a bag and bashed it with my rolling pin - the bag split and the nuts bounced everywhere again! I now sit down and break them up by hand. Good excuse for a long sit down I say ;o) Oh I can make it last for AGES (giggle) (I've shortened this time now... by pressing the nuts against the blade a knife; allowing the separated bottom ends to drop into a bowl; then using the point of the blade to twist the jointed top end of the nut apart.) I have made these SO many times now that I can offer a few more ideas to make it even easier - once the sugar and butter are combined, add the egg and THEN "beat well together until thick and pale" - if you stir in the peanuts BEFORE you addd the flour it all combines much more easily and doesn't make any difference to the finished product! I don't buy biscuits anymore - all I ever have in is - these biscuits and "Chewy English Flapjack" (Recipe #1472863)

Provided by franja

Categories Lunch/Snacks

Time 32m

Yield 50 biscuits

Number Of Ingredients 5

Ingredients

4 ounces butter
8 ounces brown sugar
1 egg
6 ounces unsalted peanuts, broken
8 ounces self raising flour

Steps:

Cream butter and sugar until thick and pale.
Stir in egg, then sifted flour a little at a time, then nuts. *see intro*.
Stir to combine.
Place rounded teaspoonfuls onto a lightly greased baking tray and press with fork to flatten.
Cook 350F/180C for 20 minutes until golden brown.
(I bake mine in a fan oven at 160C for 12 minutes and 30 seconds exactly! - and they come out perfect every time.).

PEANUT BUTTER COOKIES

Peanut butter cookies image

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

Ingredients

200g peanut butter (crunchy or smooth is fine)
175g golden caster sugar
¼ tsp fine table salt
1 large egg

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

SUPER-EASY PEANUT BUTTER COOKIES

Super-Easy Peanut Butter Cookies image

When we need cookies in a snap, this is our best go-to recipe - easy, fast and super delicious!

Provided by Kraft Peanut Butter

Categories Trusted Brands: Recipes and Tips KRAFT Peanut Butter

Time 30m

Yield 24

Number Of Ingredients 3

Ingredients

1 cup KRAFT Smooth Peanut Butter
½ cup white sugar
1 egg

Steps:

Heat oven to 325 degrees F.
Mix all ingredients with large spoon until well blended.
Roll into 24 balls; place, 4 inches apart, on baking sheets. Flatten with fork.
Bake 20 min. or until lightly browned. (Do not overbake.)
Cool 5 min. on baking sheets; transfer to wire racks. Cool completely.

Nutrition Facts : Calories 79.1 calories, Carbohydrate 6.8 g, Cholesterol 7.8 mg, Fat 5.5 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 1.1 g, Sodium 42.9 mg, Sugar 4.8 g

PEANUT COOKIES

Peanut Cookies image

At Loaves and Fishes we have huge glass jars filled with a variety of very large cookies. Since we opened our doors, we have had to refill the peanut cookie jar over and over each day. This recipe is for our loyal customers and our guests at the Inn, who enjoy a good cookie.

Provided by Anna Pump

Categories Mixer Dessert Bake Picnic Kid-Friendly Quick & Easy Peanut Family Reunion Potluck Kidney Friendly Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates

Yield Yields about 30 cookies

Number Of Ingredients 9

Ingredients

8 tablespoons softened butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 teaspoon vanilla extract
1 egg
1 cup flour
1 teaspoon baking powder
1 cup shelled salted peanuts
2 ounces semi-sweet chocolate, melted and cooled (optional)

Steps:

Preheat the oven to 350°F. Butter a baking sheet.
In a bowl, cream the butter and sugars with an electric mixer until the mixture is light. Add the vanilla extract and egg. Beat well. Add the flour, baking powder, and peanuts. Blend well.
Drop rounded tablespoons of batter, 2 inches apart, onto the baking sheet. Bake for about 10 minutes, or until the cookies are light brown. Cool. Drizzle the melted chocolate over the cooled cookies. Store in a cool, dry place.

PEANUT BUTTER BISCUITS

Peanut Butter Biscuits image

Tender, flavorful, easy -- wonderful too as a topping for a meat pie. From the 1963 Peter Pan Peanut Butter Cook Book.

Provided by KerfuffleUponWincle

Categories Breads

Time 17m

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

2 cups flour (sifted)
3/4 teaspoon salt
2 1/2 teaspoons baking powder
2 tablespoons shortening (or substitute butter for shortening)
1/4 cup peanut butter (smooth or crunchy)
3/4 cup milk (about)

Steps:

Preheat oven to 450 degrees.
Sift dry ingredients together in a bowl. With pastry blender or two knives, cut-in shortening (or butter) and peanut butter until mixture is crumbly.
Make a well in center of crumbly mixture, pour in milk and stir only until a soft dough is formed.
Knead dough gently on lightly floured pastry cloth for about 30 seconds.
Roll out or pat dough to about 1/2-inch thickness and cut into about 12 biscuits.
Place on ungreased baking sheet, close together for soft sides, or spaced apart for crusty sides.
Bake at 450 degrees for 10-12 minutes.
Variation: For drop biscuits, increase milk to 1 cup and drop dough by spoonfulls onto greased baking sheet. Bake for 10-12 minutes.

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