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
SUPER-EASY PEANUT BUTTER COOKIES
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
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 BUTTER COOKIES
Bake Food Network Kitchen's easy recipe for Peanut Butter Cookies using a whole cup of smooth peanut butter.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 2 dozen cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Grease a baking sheet. In a large bowl, cream together sugar and butter. Beat in egg to mixture. Mix in peanut butter and vanilla until smooth and creamy. Stir in salt, baking soda and flour until well combined. Roll dough into 1 inch balls and then roll in sugar. Place on baking sheet and flatten with fork. Bake for 12-15 minutes.
NO-BAKE PEANUT BUTTER KISS COOKIES
We couldn't have made this Peanut Butter No-Bake Cookie Recipe easier if we tried! Take it easy and let the magic happen without rolling, freezing or baking. Instead, heat half of your ingredients in the microwave and then mix them into your dry mixture. Scoop your sweet and salty mixture onto your cookie sheet and finish them with a kiss - a Hershey's® Kiss® that is! Because of how simple this recipe is, you can finish a whole batch (about 44) of these easy peanut butter no-bake cookies in about 30 min, perfect for when time is tight, but you still want to whip up a homemade treat to serve.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 44
Number Of Ingredients 6
Steps:
- Line cookie sheets with waxed paper or cooking parchment paper. Spray large bowl with cooking spray; mix cereal and peanuts in bowl.
- Spray medium microwavable bowl with cooking spray; add peanut butter, butter and marshmallows. Microwave uncovered on High 2 to 3 minutes or until smooth, stirring after each minute.
- Pour hot marshmallow mixture over cereal and peanuts; stir until well coated. To form each cookie, drop mixture by tablespoonful onto waxed paper; place 1 Hershey's® Kisses® in center of each, and slightly press down. Repeat with remaining cereal mixture and milk chocolates. If mixture is hard to scoop, reheat in microwave on High 30 to 60 seconds.
- Cool completely, at least 1 hour. Store in airtight container at room temperature.
Nutrition Facts : Calories 70, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 3 g, TransFat 0 g
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
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
PEANUT BUTTER COOKIES
The hash mark may be one of the most prevalent symbols in modern life, but it's been the "mark" of peanut butter cookies for more than eighty years, and for good reason. Pressing a hash mark into each cookie ensures this dense dough will flatten out and bake evenly. While using this kitchen-tested recipe ensures your peanut butter cookies will turn out perfectly. It's been in Betty's back pocket for quite some time, and you can bet this recipe isn't going anywhere soon. Home cooks from all over have claimed this to be the best peanut butter cookie they've ever made-and we certainly agree! Soft and chewy with the perfect salty-sweet balance, these tender cookies will disappear at every potluck, party or cookie exchange. For an added bit of sparkle, roll your cookies in coarse sparkling sugar just before baking.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 30
Number Of Ingredients 10
Steps:
- Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.
- Heat oven to 375°F.
- Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.
- Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.
Nutrition Facts : Calories 110, Carbohydrate 12 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 100 mg
PEANUT BUTTER COOKIES
Make these quick and easy peanut butter cookies for a nutty dessert everyone will love.
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. In a medium bowl, whisk together flour and baking powder; set aside.
- In a large bowl, beat peanut butter, sugar, and butter until smooth. Beat in egg. Gradually add flour mixture, beating to combine.
- Pinch off dough by the tablespoon; roll into balls. Place 2 inches apart on parchment-lined baking sheets. Using a fork, press balls in a crisscross pattern, flattening to a 1/2-inch thickness.
- Bake cookies, rotating halfway through, until lightly golden, 18 to 22 minutes. Cool cookies on a wire rack.
Nutrition Facts : Calories 181 g, Fat 8 g, Protein 3 g
GLUTEN-FREE PEANUT BUTTER COOKIES
An easy twist on the traditional peanut butter cookie, this gluten-free version is just as good as the original; no one will even notice the difference! Using Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend, gluten-free vanilla and xanthan gum, it takes just 15 minutes to prep the dough. Packed with brown sugar and creamy peanut butter these cookies bake up soft, chewy and golden brown. Pack in lunches to go or savor as an after-dinner treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 36
Number Of Ingredients 10
Steps:
- Heat oven to 375°F.
- In large bowl, mix sugars, peanut butter, shortening, vanilla and egg. Stir in remaining ingredients.
- Shape dough into 36 (1 1/4-inch) balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in granulated sugar.
- Bake 8 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 70 mg, Sugar 6 g, TransFat 0 g
REESE'S™ PEANUT BUTTER LAYER BARS
These gooey bars, made with Betty Crocker™ double chocolate chunk cookie mix, are our new favorite way to indulge whenever a peanut butter-chocolate craving strikes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
- In large bowl, mix cookie mix, oil, water and egg with spoon until soft dough forms. Press dough in bottom of pan. Bake 15 minutes.
- In small bowl, mix condensed milk and peanut butter. Pour evenly over baked crust, carefully spreading to edges. Sprinkle chopped peanut butter cups, chocolate chips, peanut butter chips and peanuts evenly over top. Bake 18 to 22 minutes or until bubbling along edges. Cool completely on cooling rack, about 1 hour. Cut into 6 rows by 4 rows.
Nutrition Facts : Calories 260, Carbohydrate 31 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 4 1/2 g, ServingSize 1 Bar, Sodium 150 mg, Sugar 13 g, TransFat 0 g
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