THE BEST PEANUT BUTTER COOKIES
We wanted a super peanut buttery treat but found that store-bought peanut butter made the cookies a bit gummy when we used more than 1 cup. So we ground roasted peanuts ourselves and added that to the batter for an additional boost of flavor. Honey and melted butter add richness and create a soft and chewy cookie with an irresistible crackled exterior. We topped the dough balls with raw sugar for extra crunch and a hit of sweetness that balances the salt of the peanuts.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 24 cookies
Number Of Ingredients 12
Steps:
- Position a rack in the center of the oven and preheat to 375 degrees F. Line 2 rimmed baking sheets with parchment paper.
- Process the peanuts in a food processor until very finely ground; it should be the consistency of almond flour. Whisk together the ground peanuts, flour, baking soda and salt in a medium bowl.
- Beat the brown sugar, granulated sugar, peanut butter, eggs, melted butter, honey and vanilla in a large bowl with an electric mixer until completely smooth. Add the dry ingredients and beat on low until a soft dough forms.
- Working with 2 tablespoons of dough at a time (or using a 1-ounce ice cream scoop), roll the dough into balls. Evenly space them on the prepared baking sheets (12 balls per sheet). Sprinkle with the raw sugar.
- Bake the cookies, 1 baking sheet at a time, until the edges are just set and just beginning to brown, 12 to 15 minutes, rotating the baking sheet halfway through. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
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 COOKIES
Steps:
- Line 3 rimmed sheet trays with parchment paper.
- Add the peanut butter, butter and shortening to the bowl of a standing mixer fitted with a paddle attachment, and beat together. Add the brown sugar, and cream until light and fluffy, about 6 minutes. Add the eggs, one at a time, beating well in between each addition. Beat in the vanilla and combine until mixed.
- Whisk the flour, baking soda and 3/4 teaspoon salt together in a medium bowl. Add the flour in 3 additions to the peanut butter mixture, beating until just combined. Stir in the peanut butter chips.
- Use a 1/2-cup ice cream scoop and scoop the cookie batter onto one of the prepared sheet trays. Gently press down the tops of the cookies with a fork making a criss-cross. Sprinkle each cookie with a small pinch of salt and sugar. Place in the refrigerator to firm up, at least 30 minutes.
- Preheat the oven to 375 degrees F.
- Place 6 firmed cookies on each prepared sheet tray, leaving at least 4 inches of space between the cookies. Bake in batches until golden, 18 minutes, rotating the pans halfway through baking.
BEST PEANUT BUTTER COOKIES EVER
This is an amazing no-flour peanut butter cookie. It is so easy, even kids like to make it.
Provided by BAKINGNUTS
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 45m
Yield 36
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Press a criss-cross into the top using the back of a fork.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 131.6 calories, Carbohydrate 13.9 g, Cholesterol 10.3 mg, Fat 7.5 g, Fiber 0.9 g, Protein 3.9 g, SaturatedFat 1.6 g, Sodium 139.6 mg, Sugar 12.5 g
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