NUTTY BUTTER COOKIES
In this cleverly customizable cookie, peanuts, almonds, and cashews work equally well for the nut and nut-butter components of the recipe. (It's best to stick to one type of nut per batch.) To amp up the flavor and texture of the cookie, the oats are toasted in butter before being mixed into the dough. And if you don't like nuts, sunflower seeds are also delicious.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h15m
Yield Makes 24
Number Of Ingredients 10
Steps:
- Melt 1/2 stick butter in a medium saucepan over medium heat. Add oats, and cook, stirring, until toasted, 5 to 7 minutes. Spread oat mixture on a parchment-lined baking sheet; let cool.
- Meanwhile, preheat oven to 350 degrees. Whisk together flour, baking soda, and 1 teaspoon salt. Beat together remaining stick butter and the sugars with a mixer on medium-high speed until pale and fluffy. Add egg, and beat until combined. Add nut butter, and beat on medium speed until well combined.
- Add oat mixture and chopped nuts, and beat on low speed until combined. Add flour mixture, and beat until combined.
- Roll dough into 1 1/2-inch balls. Place cookies 1 inch apart on 2 parchment-lined baking sheets. Bake until golden, 12 to 15 minutes. Let cool completely on baking sheets.
NUTTER BUTTER® COOKIES
Made from equal parts butter and peanut butter, these shortbread wafers are ultra-crunchy and salty-sweet-perfect for sandwiching with whipped peanut butter creme. They're best made with commercial peanut butter, which makes the dough and filling easy to handle.
Provided by Stella Parks
Categories Cookies Peanut Butter Kid-Friendly Sandwich Bake Dessert snack Small Plates
Yield About 30 (3-inch) peanut-shaped or 35 (2 1/4-inch) round sandwich cookies
Number Of Ingredients 15
Steps:
- Prepare the dough:
- Sift flour (if using a cup measure, spoon into the cup and level with a knife before sifting).
- Combine butter, peanut butter, sugar, baking soda, and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to moisten, then increase to medium and cream until fluffy and light, about 5 minutes. Beat the whites with a fork until foamy and thin, then add to the butter and sugar in four additions, letting each incorporate before adding the next. Scrape the bowl and beater with a flexible spatula, then resume mixing on low. Sprinkle in the flour, and mix to form a soft dough.
- Knead against the sides of the bowl to form a smooth ball, divide in half, and flatten into discs. Use immediately, or wrap in plastic and refrigerate for up to 1 week; soften for 30 minutes at room temperature, then knead on a bare work surface until pliable and smooth.
- Make the wafers:
- Adjust oven rack to middle position and preheat to 350°F. On a flour-dusted surface, roll the dough until 1/2 inch thick. Sprinkle with flour, flip, sprinkle again, and roll just shy of 1/8 inch. Slide an offset spatula under the dough to loosen. Cut into "peanuts" with a 3-inch bikini cookie cutter (see Cooks' Note) or into simple 2 1/4-inch rounds and arrange on a parchment-lined aluminum baking sheet, leaving 1/4 inch between them. If you like, gently score the cutouts with a bench scraper to make a diamond pattern. Gather scraps, re-roll, and cut as before. The remaining scraps can also be baked, to grind for crumbs.
- Bake until wafers are firm and dry, about 15 minutes. Cool completely on the baking sheet. Use immediately, or transfer to an airtight container and store for up to a week at room temperature or a month in the fridge.
- Make the creme:
- Combine butter, peanut butter, honey, vanilla, and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to moisten, then sprinkle in the powdered sugar a little at a time. Once fully incorporated, increase to medium and beat until the creme is soft and light, about 5 minutes, pausing to scrape the bowl and beater halfway through. Transfer to a pastry bag fitted with a 1/2-inch plain tip.
- Sandwich the cookies:
- Pipe 1/4 ounce (2 teaspoons) creme into the center of half of the rounds or 1/8 ounce (1 teaspoon) into each "lobe" of a peanut. Sandwich with the remaining wafers; there are extras to account for breakage. Transfer to an airtight container and refrigerate until the filling has set, about 15 minutes. Store up to 1 week at room temperature or up to a month in the fridge; serve at room temperature.
- Mix it up!
- Cookie Crumbs: Grind broken wafers and scraps in a food processor until fine; freeze in a quart zip-top bag for up to 6 months. Use to replace the graham cracker crumbs in Souffléed Cheesecake or bake into a crumb crust.
- Vegan: Replace the butter in the dough and filling with an equal amount of refined coconut oil and omit the egg whites in the dough. Refrigerate for 15 minutes before rolling the dough.
- Gluten-Free: Replace the all-purpose flour with 4 ounces (1 1/4 cups) oat flour, 3 ounces (2/3 cup) white rice flour, and 2 ounces (1/2 cup) coconut flour.
NUTTY CRISPY SUGAR COOKIES
I worked with a woman that baked 80 dozen or more cookies during the holidays. Every day she brought 1/2 dozen of every cookie she'd baked the night before; this is my favorite. I sometimes roll the dough into balls and then roll them in some granulated sugar rather than making these as drop cookies. These freeze well.
Provided by Cindy Carnes
Categories Desserts Cookies Sugar Cookies
Time 1h10m
Yield 60
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets. Stir together the flour, baking soda, cream of tartar, and salt; set aside.
- In a large bowl, cream together the butter and sugar until smooth. Beat in eggs, vegetable oil, and vanilla. Gradually stir in flour mixture until smooth. Stir in nuts. Drop dough by rounded teaspoonfuls onto the prepared cookie sheets. Flatten cookies with a fork.
- Bake in the preheated oven for 10 to 12 minutes, or until the edges begin to brown. Cool on baking sheets for a minute before transferring to wire racks to cool completely.
Nutrition Facts : Calories 135.7 calories, Carbohydrate 14.9 g, Cholesterol 14.3 mg, Fat 8 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 2.6 g, Sodium 76.1 mg, Sugar 6.8 g
5-INGREDIENT COPYCAT NUTTER BUTTER COOKIES RECIPE BY TASTY
Your favorite childhood cookie just got a 5-ingredient makeover with silky smooth peanut butter frosting sandwiched between crunchy peanut butter cookies. The best part? They come together in less than 30 minutes. This recipe also works great with almond butter.
Provided by Kelly Paige
Categories Snacks
Time 17m
Yield 10 cookies
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper (or use a nonstick pan).
- Make the cookies: In a large bowl, beat together the peanut butter, maple syrup, and flour with an electric hand mixer until smooth.
- Roll the dough into ½-inch (1 ¼ cm) balls. Arrange the balls on the prepared baking sheet, placing 2 balls side-by-side for each cookie. Use a fork to create a criss-cross pattern on top of the cookies to create peanut shapes.
- Bake the cookies for 12 minutes, or until edges are starting to turn golden brown. Let cool completely.
- Meanwhile, make the frosting: In a large bowl, whip the peanut butter and butter with an electric hand mixer until combined. Add the powdered sugar and beat until combined. Add a bit of water as needed to achieve a smooth consistency.
- Spread a little bit of the frosting on the underside of 1 of the cookie, then sandwich with another cookie. Repeat with the remaining cookies and frosting.
- Enjoy!
Nutrition Facts : Calories 438 calories, Carbohydrate 50 grams, Fat 23 grams, Fiber 2 grams, Protein 10 grams, Sugar 30 grams
SOFT PEANUT BUTTER COOKIES
This is my mother-in-law's recipe.She was always baking and this is one of my favorite recipes she had.
Provided by CookingONTheSide
Categories Dessert
Time 17m
Yield 4 dozen, 30 serving(s)
Number Of Ingredients 9
Steps:
- Cream butter, peanut butter and both sugars together.
- Add eggs, one at a time, beating well.
- Add baking soda, powder and vanilla.
- Stir in flour.
- Roll into balls, roll in sugar. Flatten cookies, using a fork, in a criss-cross pattern.
- Bake on ungreased cookie sheet at 350 degrees for 6-7 minutes or adjust to suit your oven and size of cookies!
Nutrition Facts : Calories 201.7, Fat 10.9, SaturatedFat 4.9, Cholesterol 28.7, Sodium 154.6, Carbohydrate 23.6, Fiber 0.8, Sugar 14.6, Protein 3.7
BUTTERY NUT COOKIES
Make these wonderful cookies for the holidays as gifts for friends. Include a recipe copy to be extra popular.-American Dairy Assoc, Stacy Duffy, Chicago, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, cream butter, sugar, egg yolk, vanilla and salt until light and fluffy. Combine flour and pecans; gradually add to creamed mixture. Cover and refrigerate for 1 hour or up to 2 days. , Shape into 1-in. balls. Place 1-1/2-in. apart on ungreased baking sheets. Bake at 350° for 12-15 minutes or until firm. , If desired, immediately roll warm cookies in confectioners' sugar; or cool cookies and drizzle with melted chocolate.
Nutrition Facts : Calories 150 calories, Fat 10g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 102mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
NUTTY PEANUT BUTTER COOKIES
Make and share this Nutty Peanut Butter Cookies recipe from Food.com.
Provided by Bayhill
Categories Drop Cookies
Time 42m
Yield 6 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees.
- In a large mixing bowl, cream together shortening, butter or margarine, and peanut butter with electric mixer on medium speed. Gradually add both sugar. Beat in eggs, one at a time until light and fluffy.
- In a separate medium mixing bowl, combine flour, baking soda, and salt. Gradually add dry ingredients to creamed mixture; beat until well blended. Stir in peanuts.
- Drop dough by rounded teaspoonsful onto ungreased cookie sheets. Bake for 12-15 minutes or until golden brown.
Nutrition Facts : Calories 1205.3, Fat 74.7, SaturatedFat 21.3, Cholesterol 102.7, Sodium 1090.5, Carbohydrate 118.6, Fiber 7.6, Sugar 74.2, Protein 25.9
BIG, SUPER-NUTTY PEANUT BUTTER COOKIES
I found this recipe on the Cooks Illustrated website and it is very good! Bringing the butter, peanut butter, and eggs to room temperature makes it easier to blend the ingredients. Be sure to grind the peanuts, since whole, and even chopped peanuts tend to slip out of the dough. If using unsalted butter, increase salt to 1 teaspoon. Keep finished cookies refrigerated in airtight container. To restore just-baked chewiness, wrap a cookie in a sheet of paper towel and microwave for approximately 25 seconds. Cool before serving.
Provided by Carrlin
Categories Dessert
Time 32m
Yield 36 Cookies
Number Of Ingredients 11
Steps:
- Adjust oven rack to low center position; heat oven to 350 degrees. Sift flour, baking soda, baking powder, and salt in medium bowl.
- In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes with electric mixer, stopping to scrape down bowl as necessary. Beat in peanut butter until fully incorporated, then eggs, one at a time, then vanilla. Gently stir dry ingredients into peanut butter mixture. Add ground peanuts; stir gently until just incorporated.
- Working with 2 tablespoons dough at a time, roll into large balls, placing them 2 inches apart on a parchment-covered cookie sheet. Following illustration 2, press each dough ball with back of dinner fork dipped in cold water to make crisscross design. Bake until cookies are puffed and slightly brown along edges, but not top, 10 to 12 minutes (they will not look fully baked). Cool cookies on cookie sheet until set, about 4 minutes, then transfer to wire rack to cool completely. Cookies will keep, refrigerated in an airtight container, up to 7 days.
NUTTY SANDWICH COOKIES
Provided by Food Network Kitchen
Time 40m
Yield 40 to 50 small sandwich cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment. Pulse the nuts, confectioners' sugar and granulated sugar in a food processor until finely ground. Add the flour, cinnamon and salt and pulse until combined. Add the butter and pulse to form a soft dough.
- Roll heaping teaspoonfuls of dough into balls and arrange 1 1/2 inches apart on the prepared baking sheets. Lightly flatten the balls with your fingers. Sprinkle with coarse, raw, sanding or brown sugar. Press a whole nut into the top of some of the cookies or sprinkle with chopped nuts.
- Bake the cookies until lightly golden, about 15 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely. Spread your choice of filling on the flat side of a cookie; sandwich with another cookie. Repeat with the remaining cookies.
NUTTY FOR OATS COOKIES
From King Arthur Flour's Whole Grain Baking, my new favorite cookbook. These cookies have no flour, just ground and rolled oats. Lots of chocolate chips and peanut butter, too. What more is there?
Provided by LonghornMama
Categories Drop Cookies
Time 28m
Yield 38 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F
- Lightly grease two baking sheets or line with parchment paper.
- Cream the peanut butter, butter, sugar, vanilla, salt, and baking soda in a medium bowl. Beat in the eggs.
- Stir in ground oats, oats, and chocolate chips.
- Drop the dough by tablespoonfuls onto the prepared baking sheets.
- Bake the cookies, reversing the pans midway through (top to bottom, bottom to top) until they're barely set and just beginning to brown around the edges, 11 to 13 minutes.
- Remove the cookies from the oven and let them cool completely on the pans.
Nutrition Facts : Calories 120.7, Fat 6.7, SaturatedFat 2.9, Cholesterol 14.3, Sodium 66.4, Carbohydrate 14.3, Fiber 1.3, Sugar 9.5, Protein 2.7
NUTTY PEANUT BUTTER & TAHINI (SESAME SEED) SOFT COOKIES
A warm, deep taste that really envelops the mouth, with two different levels of nutty flavour. A heavenly experience! I suggest using quality -crunchy- peanut butter (where the ingredients = 100% roasted peanuts ONLY). One bowl recipe.
Provided by gym tonic
Categories Dessert
Time 13m
Yield 30-36 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 350F/175C & grease an oven tray.
- In a large bowl mix sugars together.
- Add remaining ingredients. NOTE: Do not pour tahini straight from container. Scoop from bottom as mixture separates & you don't want just the oil! If you buy a particularly runny tahini, use 1/4 cup tahini, 3/4 cup peanut butter.
- Mix ingredients til well combined. If mixture is too sticky/runny add some flour/gluten-free flour to the mix.
- Spoon 1 1/2 teaspoons of the mixture onto the greased baking tray. TIP: they will spread out while baking so don't crowd tray. You may need to do two batches.
- With a fork, make a slight indent to flatten cookies.
- Bake for 8 minutes for soft cookies, >10 (til browned) for crisper cookies.
- Let cool for 10-15 before touching otherwise they will crumble.
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