CRISP PEANUT BUTTER COOKIES
"The old-fashioned taste of these crisp, peanut buttery cookies is irresistible," reports Jessie MacLeod of St. Stephen, New Brunswick. "And they're as quick to make as they are to disappear. I often double the recipe."
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 4 dozen.
Number Of Ingredients 10
Steps:
- In a bowl, cream butter and sugars. Add peanut butter, egg and vanilla; beat until smooth. Combine the flour, baking soda and baking powder; add to creamed mixture and mix well. For easier shaping, chill the dough for 1 hour. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten each ball by crisscrossing with the tines of a fork dipped in sugar. Bake at 375° for 10-12 minutes or until bottoms are lightly browned and cookies are set.
Nutrition Facts : Calories 125 calories, Fat 7g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 103mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.
PEANUT BUTTER COOKIES WITH MILK CHOCOLATE CHIPS
Get a glass of cold milk and get ready to enjoy quite possibly the most wonderful cookie out there. Cooking time is for just one tray of cookies. Naturally total cooking time will depend upon how many trays of cookies you end up with and how many you can fit in your oven at one time. Note: Special thanks goes to the reviewer who suggested to mix the chocolate chips in before mixing in the flour. The directions have been updated.
Provided by smns65
Categories Drop Cookies
Time 29m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Process Rice Krispies in a food processor until they are reduced to dust.
- Measure out 1 cup of the pulverized Rice Krispies and combine it with the flour, baking soda, and salt. Set aside.
- In a separate bowl, cream together the butter, peanut butter, sugar, and brown sugar until well combined.
- Stir in the eggs and vanilla.
- Stir in the chocolate chips.
- Stir in the dry ingredients until well blended.
- Drop heaping tablespoonsful of dough on to ungreased cookie sheets. I use a 1 1/2 tablespoon size cookie scoop but I don't level it off.
- Press down on the cookies to flatten them slightly. If you don't do this step the balls of cookie dough will maintain their shape and won't bake right.
- Bake cookies 12 to 14 minutes or until done.
- If you want you can leave out the chocolate chips and make just plain peanut butter cookies. In this case, take a fork and press down on the mounds of cookie dough before baking them to make the familiar crisscross pattern that's common to peanut butter cookies. Baking time will be the same. Yield will be about 42 cookies.
Nutrition Facts : Calories 138.3, Fat 6.9, SaturatedFat 3.1, Cholesterol 14.4, Sodium 101.8, Carbohydrate 17.2, Fiber 0.7, Sugar 12.6, Protein 2.6
CHOCOLATE PEANUT BUTTER CRISP BARS
Tell the kids to roll up their sleeves and help make these crunchy, chocolaty bars. They're easy and will surely satisfy anyone's sweet tooth. -Kathy Mitchell, Brookfield, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- In a saucepan, combine the cracker crumbs, sugars, butter and milk. Bring to a boil, stirring constantly; cook and stir 5 minutes longer., Place a single layer of crackers in a greased 13-in. x 9-in. dish; top with half of crumb mixture. Repeat layers. Top with remaining crackers., In a small saucepan, combine the butterscotch chips, chocolate chips and peanut butter. Cook and stir until smooth. Pour over crackers. Let stand until set.
Nutrition Facts : Calories 517 calories, Fat 29g fat (15g saturated fat), Cholesterol 25mg cholesterol, Sodium 361mg sodium, Carbohydrate 61g carbohydrate (35g sugars, Fiber 2g fiber), Protein 7g protein.
CRISPY MILK CHOCOLATE PEANUT BUTTER COOKIES
Make and share this Crispy Milk Chocolate Peanut Butter Cookies recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Drop Cookies
Time 22m
Yield 30 cookies (approx)
Number Of Ingredients 14
Steps:
- Set oven to 350 degrees.
- Lightly grease a cookie sheet/s.
- In a medium bowl mix together flour, baking powder, baking soda and kosher salt.
- In a large bowl using an electric mixer Beat in powdered sugar, dark brown sugar, butter and maple or vanilla extract until well blended.
- add in peanut butter and oil; mix until well combined.
- Add in flour mixture and mix just until blended.
- Stir in milk chocolate chips and nuts (if using).
- Drop by tablespoonfuls onto cookie sheet, spacing about 1-1/2-inches apart.
- Bake for about 12 minutes until puffed and golden brown.
- Transfer the cookies to rack to cool completely.
Nutrition Facts : Calories 171.5, Fat 10.4, SaturatedFat 3.7, Cholesterol 13.9, Sodium 111.3, Carbohydrate 17.6, Fiber 0.7, Sugar 10.9, Protein 2.6
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MILK CHOCOLATE CHUNK PEANUT BUTTER-OATMEAL COOKIES
From kingarthurbaking.com
4.6/5 (40)Total Time 27 minsServings 30Calories 120 per serving
- Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets., Combine the sugars, peanut butter, butter, salt, baking soda, and vanilla, beating until smooth., Add the egg, beating to combine., Stir in the oats and flour, then the milk and chocolate chunks., Drop the dough by the tablespoonful onto the prepared baking sheets, leaving about 1 1/2" between them.
- A tablespoon cookie scoop works well here., Bake the cookies for about 12 to 14 minutes, until they're a medium golden brown., Remove the cookies from the oven, and transfer them to a rack to cool., Yield: about 30 cookies.
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