RICH PEANUT BUTTER COOKIES
Peanut butter chips are the secret flavor boost in these otherwise traditional cookies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. In large bowl, beat brown sugar, peanut butter, butter and egg with electric mixer on medium speed until creamy, or mix with spoon. Stir in flour, baking soda, baking powder and salt. Stir in peanut butter chips.
- Shape dough into 1 1/2-inch balls. Dip tops of balls into granulated sugar. Place balls, sugared sides up, about 3 inches apart on ungreased cookie sheet (do not flatten).
- Bake cookies 9 to 10 minutes or until light brown. Cool 5 minutes; remove from cookie sheet to wire rack.
Nutrition Facts : Calories 175, Carbohydrate 21 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 130 mg
BETTY CROCKER PEANUT BUTTER COOKIES
This is from Betty Crocker's website and it makes really good cookies and can be doubled easily. *According to their website: 110 calories per serving/cookie* *Cooking time does not include 2 hour chill time*
Provided by tomsawyer
Categories Dessert
Time 1h
Yield 30 cookies, 8-10 serving(s)
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 375ºF.
- 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 (water works well too).
- Bake 9 to 10 minutes or until light golden brown.
- Note: about 1 minute before they are done it helps to lift and bang the sheet on the rack and turn it.
- Cool 5 minutes; remove from cookie sheet.
- Cool on a wire rack.
- Other note: you can use all butter/margarine to replace the shortening and probably would work vice versa as well.
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
CHOCOLATE PEANUT BUTTER CLOUD COOKIES ( BETTY CROCKER)
Make and share this Chocolate Peanut Butter Cloud Cookies ( Betty Crocker) recipe from Food.com.
Provided by Marcea Pfarner
Categories Dessert
Time 40m
Yield 5 dozen, 60 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375°F Spray cookie sheet with cooking spray.
- In large bowl, beat cake mix, 3/4 cup peanut butter, the water, vanilla and eggs on medium speed about 2 minutes or until blended. Gently stir in chocolate chips. Onto cookie sheet, drop dough by rounded teaspoonfuls about 2 inches apart.
- Bake 7 to 9 minutes or until set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 10 minutes.
- In medium bowl, stir together frosting ingredients. Frost cookies with frosting.
Nutrition Facts : Calories 135.7, Fat 7.6, SaturatedFat 2, Cholesterol 14.1, Sodium 121.6, Carbohydrate 16, Fiber 0.8, Sugar 11.6, Protein 2.7
CANDY-TOPPED PEANUT BUTTER COOKIES
Bisquick® mix makes it quick and easy to whip up a batch of homemade peanut butter cookies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 48
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. In large bowl, beat condensed milk and peanut butter with electric mixer on medium speed until well blended.
- Stir in Bisquick mix and vanilla until well blended.
- Shape dough into 48 (1-inch) balls. Measure sugar into small bowl. Dip top of each ball into sugar. On ungreased cookie sheets, place balls 2 inches apart.
- Bake 7 to 9 minutes. Firmly press 1 caramel into center of each cookie. Bake about 1 minute or until chocolate begins to soften and cookie begins to turn light golden brown. Cool 2 to 3 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
Nutrition Facts : Calories 110, Carbohydrate 14 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 110 mg, Sugar 9 g, TransFat 0 g
BETTY CROCKER'S BUTTER COOKIES
These cutout cookies are crisp, buttery, and so-o good. They are my choice for delicate, flavorful Easter cookies, and I cannot believe they aren't already posted here. I use cookie cutters in traditional Easter shapes. A round cutter with scalloped edges makes beautiful cookies as well. Or use the comfort-grip cutters in an egg shape. Folks who think they are too old to decorate hard-cooked eggs will love decorating these cookies! Chillling time is not included in the timing of these cookies.
Provided by Lorraine of AZ
Categories Dessert
Time 42m
Yield 3 dozen
Number Of Ingredients 6
Steps:
- Mix the butter, sugar, and egg together thoroughly. Stir in the flavoring extract you have chosen.
- Sift the flour and baking powder together and stir inches Chill dough.
- Preheat oven to 425 degrees F.
- Rool dough very thin (1/8-inch) on a floured surface. Use cookie cutters to cut into desired shapes. Place on ungreased baking sheets.
- Bake in preheated oven for 5 to 7 minutes. Remove cookies when they are golden not browned. Place sheets of cookies on cooling racks to cool.
- After ten minutes remove cookies from baking sheets and finish cooling on racks.
- Baked, cooled cookies may be frosed with pastel frosting or the frosting may be piped around the edges.
Nutrition Facts : Calories 1151.4, Fat 64.2, SaturatedFat 39.6, Cholesterol 233.2, Sodium 522.2, Carbohydrate 129.1, Fiber 3.4, Sugar 33.8, Protein 15.7
CHOCOLATE CHIP COOKIES - BETTY CROCKER'S 1969 RECIPE
My mom has used this recipe for 40 years now and it is the best chocolate chip cookie recipe I have ever had. The cookie is crisp around the edges and yet chewy at the same time. I will occasionally omit the nuts due to food allergies for those I'm feeding. I get alot of people questioning how all my cookies are the same size, I'm old school and will still use a teaspoon or tablespoon and my fingers to slide the cookie dough off the spoon. No need for fancy ice cream scoops if you don't want to. :) This will surely become a favorite of yours once you give it a try....
Provided by Johnsdeere
Categories Drop Cookies
Time 18m
Yield 7 Dozen
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees.
- Mix thorougly shortening, butter, sugars, eggs, and vanilla.
- Stir in remaining ingredients.
- Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
- Bake 8 to 10 minutes or until light brown.
- Cool slightly before removing from baking sheet.
- *If using self-rising flour, omit baking soda and salt.
OLD-FASHIONED PEANUT BUTTER COOKIES
Just like Grandma's, but easier to make with a cake mix plus only a few more ingredients.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 42
Number Of Ingredients 6
Steps:
- Heat oven to 375°F (350°F for dark or nonstick cookie sheets). In large bowl, beat half of the cake mix, the water, peanut butter, butter and eggs with electric mixer on medium speed until smooth, or mix with spoon. Stir in remaining cake mix.
- On ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart. Flatten in crisscross pattern with fork dipped in sugar.
- Bake 9 to 11 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Store covered.
Nutrition Facts : Calories 110, Carbohydrate 11 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 125 mg, Sugar 6 g, TransFat 0 g
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