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
PEANUT BUTTER ROUND UP COOKIES
The weather is cooling off and I am turning to more cooking and baking. I live alone so making a large batch of cookies just doesn't make sense. Instead, I make a batch and bake a dozen. The rest of the dough I make into cookie size balls and freeze them. They are then ready to be bakes as the craving hits me!
Provided by Melanie B62 @MelanieB62
Categories Cookies
Number Of Ingredients 10
Steps:
- Combine shortening, sugar, and eggs with a mixer. Add the peanut butter. Incorporate the rest of the ingredients Drop on greased cookie sheet. Bake for 12-15 min. at 350 degrees.
PEANUT BUTTER ROUNDUP COOKIES, GRANDMA ROBINSON
Recipe from Grandma Robinson, she typed on a postcard when she lived in Monee, Illinois. Robin texted it to me 10-18-20. This sounds amazing, with peanut butter and oatmeal in one cookie!
Provided by Megan Stewart @GSMegan
Categories Cookies
Number Of Ingredients 9
Steps:
- Beat shortening and sugars together until creamy. Add eggs and peanut butter, beat well. Sift together flour, soda and salt. Add to creamed mixture, mixing well. Stir in oats. Shape dough to form 1" balls. Place on ungreased cookie sheets. Press with tines of fork to make criss crosses on each cookie. Bake at 350 degrees 8-10 min.
LOADED PEANUT BUTTER COOKIES
These thick and chewy flourless cookies give off major comfort food vibes. The oats and coconut give them a chewy texture and heft, while the peanut butter cup candies double down on the chocolate-peanut butter profile. For the ideal soft and chewy texture, make sure to bake the cookies until they are very softly set at the edges and then cool slightly on the baking sheets to set as they will be delicate while warm.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 12 loaded peanut butter cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 350˚ F. Spread the oats on a large baking sheet and bake until lightly toasted, 10 to 12 minutes. Let cool. Line 2 separate baking sheets with parchment paper.
- Combine the peanut butter and butter in a large bowl and beat with a mixer on medium speed. Add the brown sugar, granulated sugar, salt, baking powder and baking soda and beat until smooth, 1 to 2 minutes. Beat in the eggs, then with a rubber spatula, stir in the toasted oats, chocolate chips, coconut and peanut butter cups.
- Scoop 12 mounds of dough (about 1/3 cup each), packing the dough together, and arrange about 2 inches apart on the baking sheets. Lightly flatten with your fingers.
- Bake, switching the pans halfway through, until the edges of the cookies are set but still soft, 20 to 24 minutes. If any cookies are misshapen, use a spatula to press the edges back into a round shape. Let the cookies cool 10 minutes on the pans, then transfer to a rack to cool completely (the cookies will hold together best when fully cooled).
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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