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
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
THE WHOLE JAR OF PEANUT BUTTER COOKIES
This is the best peanut butter cookie recipe I have ever had. I've had this recipe so long I don't remember where I got it, but if you LOVE PB this is the only cookie for you!
Provided by enigma256
Categories Dessert
Time 3h
Yield 30-40 cookies
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter, white sugar and brown sugar until smooth. Add the eggs, yolk and vanilla; mix until fluffy. Stir in peanut butter.
- Sift together the flour, baking soda and salt; stir into peanut butter mixture. Finally, stir in peanuts.
- Refrigerate the dough at least 2 hours.
- Preheat oven to 350°F Lightly grease a cookie sheet.
- Roll dough into walnut sized balls. Place on prepared cookie sheet and flatten slightly with a fork.
- Bake for 12-15 minutes. Cookies should look dry on top.
- Allow to cool for a few minutes on the cookie sheet before removing to cool completely on a rack.
- Also great if you slightly undercook them!
COOKIE MIX IN A JAR VIII
Peanut Butter Cup Cookie mix in a jar with tag attached with directions on how to prepare the mix. These make wonderful gifts to give any time of year and also for wedding favors, hostess gifts, baby showers or take to a cookie exchange and make sure to bake some up so people know what they taste like to. Store in a cool dry place away from a heat source so condensation and clumping does not occur. Enjoy!
Provided by Lisa
Categories Desserts Cookies Drop Cookie Recipes
Yield 12
Number Of Ingredients 6
Steps:
- Mix together the flour, baking powder and baking soda. Set aside.
- Layer ingredients in order given in a 1 quart ''wide mouth'' canning jar. Press each layer firmly in place. It will be a tight fit. Add chopped peanut butter cups last.
- Attach these directions to Jar: Reese's Peanut Butter Cup Cookies 1. Remove peanut butter cups from jar. Set aside. 2. Empty remaining cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. 3. Add 1/2 cup butter or margarine, softened at room temperature. DO NOT USE DIET MARGARINE. Add in 1 egg, slightly beaten, and 1 teaspoon vanilla. 4. Mix until completely blended. You will need to finish mixing with your hands. 5. Mix in peanut butter cups. 6. Shape into walnut sized balls. Place 2 inches apart on greased cookie sheets. 7. Bake at 375 degrees F (190 degrees C) for 12 to 14 minutes until edges are lightly browned. Cool 5 minutes on baking sheet. Remove cookies to racks to finish cooling. Makes 2 1/2 dozen cookies.
Nutrition Facts : Calories 208.1 calories, Carbohydrate 41.8 g, Cholesterol 0.7 mg, Fat 3.6 g, Fiber 0.9 g, Protein 3.1 g, SaturatedFat 1.2 g, Sodium 131.6 mg, Sugar 26.8 g
COOKIE JAR PEANUT BUTTER COOKIES
My favorite peanut butter cookies! Crispy on the outside, chewy on the inside--just the way I like them. From Sheila Lukins USA Cookbook, a great book!
Provided by ciao4293
Categories Dessert
Time 27m
Yield 60 cookies
Number Of Ingredients 10
Steps:
- Heat oven to 350°.
- Sift together the flour, baking powder, baking soda and salt, set aside.
- Cream the butter, shortening, and both sugars in a large bowl with an electric mixer at medium speed until light and fluffy.
- Add eggs one at a time, beating well after each addition, then mix in the peanut butter.
- Add the flour mixture by the cupful and beat at low speed to mix well.
- Shape the dough into 1 inch balls and place on ungreased baking sheets (I line the sheets with parchment paper) about 2 inches apart.
- Press each cookie twice in each direction with a lightly floured fork to make a crosshatch design.
- Bake 10-12 minutes.
- ***Do not overbake--they will still be a bit pale, but if you overbake, they won't be chewy on the inside.
- ***Use a spatula to transfer to a rack to cool.
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