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
I've been baking these since I was a little girl. Nothing better than a glass of milk and a couple of warm peanut butter cookies!
Provided by Christine
Categories Dessert
Time 22m
Yield 24-36 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375º.
- Mix first six ingredients.
- Add the rest of the ingredients.
- Mix well.
- Roll into balls and press down with a fork dipped in sugar or flour.
- Bake for 10-12 minutes on ungreased cookie sheet (I usually grease my cookie sheet anyway). Ovens vary so your baking time may be less. Just keep an eye on them.
PEANUT BUTTER MONSTER COOKIES
Provided by Food Network
Categories dessert
Time 30m
Yield 5 1/2 dozen cookies
Number Of Ingredients 15
Steps:
- HEAT oven to 350 degrees F. Beat shortening, sugar, brown sugar and vanilla extract in large bowl on medium speed of electric mixer until light and fluffy. Add peanut butter, eggs and water; mix well.
- COMBINE flour, baking soda and salt in large bowl. Stir in oats. Gradually add to peanut butter mixture until well blended. Stir in chocolate chips. candy coated chocolate pieces and coconut. Cover and chill 30 minutes.
- DROP by heaping tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Flatten to 2-inch circles. Bake 10 to 12 minutes or until light brown around edges. Cool 2 minutes before removing to wire rack to cool completely.
- VARIATION
- JUMBO PEANUT BUTTER MONSTER COOKIES: Prepare cookie dough as directed above. Drop by 1/4-cupfuls, 3 inches apart, onto ungreased cookie sheets. Flatten to 3-inch circles. Bake 13 to 15 minutes or until light brown around edges. Makes 1 1/2 dozen.
S'MORES BLOSSOM COOKIES
Toasted, gooey marshmallows found their way into your peanut butter-chocolate blossom cookies and life couldn't be any better. Enjoy these treats warm or at room temperature -- and be thankful you didn't have to build a campfire.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield about 2 dozen cookies
Number Of Ingredients 8
Steps:
- Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
- Beat the peanut butter, granulated sugar, light brown sugar and salt, in a large bowl, with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the vanilla and egg.
- Put some granulated sugar in a small bowl. Shape scant tablespoons of the dough into balls and roll each ball in the sugar to coat. Evenly space the balls on the prepared baking sheets. Press each ball down with the tines of a fork to flatten it slightly.
- Bake until the bottoms are golden brown, about 10 minutes. Remove from the oven and turn the broiler on.
- Top each cookie with a marshmallow, sticky-side-down, and put 1 baking sheet at a time under the broiler until lightly golden, about 30 seconds. While the marshmallow is still hot, press a chocolate candy into it. Repeat with the remaining baking sheet. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.
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.
PEANUT BUTTER S'MORES
I turn to this recipe when I need something fun and easy for dessert. It's a decadent take on classic campfire s'mores. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Spread the bottoms of 4 cookies with fudge topping. , Using a long-handled fork, grill marshmallows 6 in. from medium-hot heat until golden brown, turning occasionally. Carefully place a marshmallow and a peanut butter cup on each fudge-topped cookie; top with remaining cookies. Serve immediately.
Nutrition Facts : Calories 227 calories, Fat 11g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 129mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
PEANUT BUTTER COOKIES
Nice, quick and easy peanut butter cookie recipe. Ideal for when getting to the bottom of the peanut butter jar.
Provided by tonykibble
Time 40m
Yield Makes Cookies
Number Of Ingredients 0
Steps:
- Preparation method
- 1.Preheat the oven to 180C/350F/Gas 4.
- 2.Place the flour, sugar, peanut butter, egg yolk and butter into a large bowl and mix together until combined to a smooth dough.
- 3.With lightly floured hands, break off evenly sized pieces of the dough and roll into walnut sized balls.
- 4.Place the dough balls onto a baking sheet lined with silicon paper or baking parchment and gently press each ball with the back of a fork to flatten slightly.
- 5.Place in the oven and bake for ten minutes, or until just turning golden-brown.
- 6.Transfer the cookies to a wire rack and allow to cool for ten minutes.
- 7. Transfer to a plate and dust with icing sugar
PEANUT BUTTER S'MORES COOKIES
These cookies are just delicious and oh-so peanut buttery.
Provided by CakeLove
Categories Peanut Butter Cookies
Time 1h30m
Yield 36
Number Of Ingredients 12
Steps:
- Cream butter, sugar, and brown sugar together in a large bowl. Mix in eggs and vanilla until combined. Add flour, graham cracker crumbs, baking soda, and salt; mix well. Stir in peanut butter chips. Cover and refrigerate dough for 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- Roll tablespoonfuls of dough into balls and drop on the prepared baking sheet, leaving about 2 inches between each to allow cookies to spread.
- Bake in the preheated oven for 6 minutes. Remove from the oven. Push 3 to 5 mini marshmallows into the center of each cookie, along with a few pieces of chopped peanut butter cups. Return to the oven and bake until cookies are golden brown and marshmallows are a bit toasted, 2 to 3 more minutes.
- Cool on the baking sheet briefly before removing to a wire rack to cool completely.
Nutrition Facts : Calories 182.4 calories, Carbohydrate 22.5 g, Cholesterol 24.1 mg, Fat 8.9 g, Fiber 0.4 g, Protein 3 g, SaturatedFat 5.7 g, Sodium 152.1 mg, Sugar 15.4 g
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
PEANUT BUTTER S'MORES COOKIES
This is something Ive made up using my favourite peanut butter cookie recipe and adding some chocolate and some of my homemade marshmallow in the middle and sandwich together! they are a real treat and really delicious!!!!!
Provided by dizzydi
Categories Dessert
Time 1h15m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 12
Steps:
- Cookies.
- Cream butter, brown sugar and white sugar, add peanut butter and stir till combined.
- Add egg, milk & vanilla, mix till smooth.
- Combine flour, baking soda and salt in bowl. Add peanut mixture mixing well. Roll tablespoon sized amounts into round balls.
- Arrange on cookie sheets.
- Bake at 180 degrees celsius for around 6 minutes, take out of oven and flatten with a spatula and return to oven for further 6 minutes.
- Remove from oven and turn over half the cookies and place a piece of chocolate on the overturned cookies, let sit for a minute till choc melts then place the marshmallow on top, press down with the other half of the cookies.
Nutrition Facts : Calories 177.8, Fat 8.6, SaturatedFat 3.6, Cholesterol 19.1, Sodium 185.6, Carbohydrate 23, Fiber 0.7, Sugar 13.4, Protein 3.4
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
GRILLED PEANUT BUTTER S'MORES PIZZA
This decadent dessert pizza is taken even further by being grilled, which gives it a great flavor and texture that you wouldn't normally get from an oven. Topped with peanut butter, chocolate, marshmallows and graham cracker pieces, it's the ultimate summer treat!
Provided by Jonathan Melendez
Categories Dessert
Time 2h15m
Yield 3 pizzas
Number Of Ingredients 10
Steps:
- In a small bowl, combine the warm water, honey and yeast. Allow to sit for 10 minutes to proof the yeast. It should be foamy.
- In a large bowl, combine the flour, salt, olive oil and the yeast mixture. Stir with a wooden spoon until the dough begins to come together. Transfer to a lightly floured work surface and knead by hand until a soft smooth dough forms, about 5 to 8 minutes. Form the dough into a ball and place inside a lightly greased large bowl. Cover loosely with plastic wrap and a damp kitchen towel and allow to rest until doubled in size, for 2 hours.
- Once done, gently punch the dough down and then transfer to a lightly floured work surface. Cut into three even pieces and form into balls. Keep them covered with a kitchen towel.
- Working with one at a time, roll out into a rectangle or a circle. Brush the surface evenly with olive oil.
- Preheat a large stovetop grill pan or an outdoor grill over medium heat. Once hot, carefully place the pizza dough onto the grill, oil side down. Then brush the top side with oil as well. Cook until the dough begins to puff up slightly and grill marks form, about 5 to 8 minutes. Carefully flip over and continue to grill on the second side for about 3 to 5 minutes. Transfer to a baking sheet and then continue grilling the rest of the pizza dough.
- Spread the grilled pizza dough with peanut butter and then top with chocolate chips and marshmallows. Return to the grill and cook over low heat with the lid on until the chocolate has melted slightly and the marshmallows have browned somewhat. Keep an eye on it at this stage so that it doesn't burn. If you use a stovetop grill pan, you can do this stage in a preheated 350°F oven for 5 minutes.
- Transfer the pizza to a serving platter or large wooden cutting board and then top with the crumbled graham crackers. Slice and serve warm.
Nutrition Facts : Calories 1441.4, Fat 67.3, SaturatedFat 20, Sodium 1265, Carbohydrate 187.2, Fiber 13, Sugar 63.5, Protein 39.5
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
S'MORES COOKIES
If you have kids, it's a safe bet that they love s'mores--my kids certainly do. When we're at our beach house, they constantly beg me to make them. These s'mores cookies are less messy than the original, as well as being portable and great to have with you whenever you go on a road trip. This recipe came from one of my old pastry chefs--and I loved it so much. By marrying two American classics--the chocolate chip cookie and the s'more--this just might achieve cookie nirvana.
Provided by Food Network
Categories dessert
Time 1h45m
Yield About sixteen 2-ounce cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F; position the rack in the middle of the oven. Line three rimmed baking sheets with parchment paper.
- In a large bowl, whisk together the flour, graham cracker crumbs, baking soda, and salt until thoroughly combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars together on medium speed until light and fluffy. Meanwhile, in a small bowl, lightly beat together the egg, maple syrup, and vanilla. Add the egg mixture to the whipped butter-sugar mixture and mix until combined on low speed.
- Add the flour mixture and mix on medium speed until combined. Scrape down the paddle to get every bit of the dough into the bowl. Fold in the chocolate chips. Scoop golf ball-sized balls of the dough with an ice cream scoop and place them on the prepared pans, leaving 2 inches between the cookies on all sides. (You should be able to fit 6 cookies on each half-sheet at a time.)
- Bake for about 5 minutes, or until the cookies start to spread. Remove the pans from the oven and place 4 marshmallows on top of each cookie, gently pressing them into the dough. Return the cookies to the oven and bake for 10 minutes more, or until the cookies are golden and set around the edges and still a little soft in the center.
- Transfer the cookies to a wire rack and let cool completely. Store the cookies at room temperature in a tightly sealed container for up to 1 week.
GIANT PEANUT BUTTER COOKIES
My favorite peanut butter cookie. Not too peanuty and a nice texture. Makes 20 regular-size or 10 3-inch cookies.
Provided by SharleneW
Categories Dessert
Time 24m
Yield 10 three inch cookies
Number Of Ingredients 10
Steps:
- Heat oven to 375°.
- In large bowl, combine sugars, margarine, peanut butter, vanilla and egg; beat well.
- Lightly spoon flour into measuring cup and level off.
- Add flour, baking powder, baking soda and salt; mix well.
- If you are making the large cookies, it helps to chill the dough for an hour or so at this point, before shaping. It seems to make a firmer cookie--less likely to break. If you aren't concerned about that, you can skip this step.
- Shape about 1/4 cup dough (for 3-inch cookie) into a ball and place 4 inches apart on ungreased cookie sheet (6 per sheet).
- Bake at 375° for 13-16 minutes.
- Remove from cookie sheet and cool completely on wire rack.
PEANUT BUTTER COOKIES
This version of the childhood favorite was developed by the gang at America's Test Kitchen and originally published in Cook's Illustrated magazine back in 1998. We brought it to The Times when we profiled Christopher Kimball, then the grand poobah of America's Test Kitchen, in 2009. It calls for extra crunchy peanut butter, plus a full cup of roasted salted peanuts, which results in a super crunchy and delightfully salty-sweet treat.
Provided by Kim Severson
Categories dessert
Time 35m
Yield 4 dozen cookies
Number Of Ingredients 11
Steps:
- Adjust oven rack to low center position. Heat oven to 350 degrees. In a medium bowl, sift flour, baking soda, baking powder and salt. Set aside. Place peanuts in a food processor and pulse until the texture of bread crumbs. Set aside.
- In bowl of electric mixer or by hand, beat butter until creamy. Add sugars and beat until fluffy, about 3 minutes, scraping sides as necessary. Then beat in crunchy peanut butter until fully incorporated, followed by eggs and vanilla. Gently stir dry ingredients into peanut butter mixture. Fold in ground peanuts just until incorporated.
- Line a baking sheet with parchment paper. Drop dough onto sheet in spoonfuls a little bigger than a golf ball, about two inches apart. Dip a fork in cold water and then press the back into dough, repeating to make a crisscross.
- Bake until cookies are puffed and slightly brown along edges, but not top, 11 to 12 minutes. They will not look completely baked. Cool cookies on cookie sheet until set, about 3 minutes. Transfer to wire rack to cool completely. Repeat with remaining dough.
Nutrition Facts : @context http, Calories 145, UnsaturatedFat 4 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 3 grams, Sodium 72 milligrams, Sugar 9 grams, TransFat 0 grams
THE BEST PEANUT BUTTER COOKIES IN THE WORLD!
I got this recipe from a wife of a co-worker. The recipe is called "Peanut Butter Cookies" but they are honestly the best peanut butter cookies that I have ever tasted in my life. I have not made these myself before because my boyfriend isn't crazy about peanut butter cookies so I do not know how much the recipe will make so I am going to give it my best estimated guess. For all of you peanut butter cookie lovers, I really hope that you enjoy this recipe as much as I did.
Provided by Gingerbear
Categories Dessert
Time 30m
Yield 24-36 cookies
Number Of Ingredients 10
Steps:
- In larger bowl, beat butter, brown sugar, and peanut butter until well blended.
- Add egg and vanilla, beat well.
- Stir together flour, baking powder, baking soda, and salt.
- Gradually add to peanut butter mixture, beat until well blended.
- Heat oven to 350 F.
- Shape dough into 1-1/4 inch balls, roll balls in granulated sugar.
- Place on ungreased cookie sheet.
- With the tines of a fork, flatten ball.
- Flatten again in opposite direction, forming crisscross marks.
- Bake 9 to 10 minutes until light brown and cookie is set.
- Cool slightly, Remove from cookie sheet to wire rack.
- Cool completely.
- Tips: Only use real butter and Jiff Peanut Butter.
- Don't overcook.
- Use Air cookie sheets for baking.
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