DOUBLE-PEANUT COOKIES
For those who just can't get enough peanuts, this cookie is for you!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Beat peanut butter, sugars, butter and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and baking soda. Stir in peanuts (dough will be stiff).
- Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
Nutrition Facts : Calories 100, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 60 mg
PERFECT DOUBLE CHOCOLATE PEANUT CANDY COOKIES
Quite possibly the world's most perfect combination of chocolate and peanut butter. These are amazing.
Provided by kes6833
Categories Desserts Cookies Drop Cookie Recipes
Time 1h25m
Yield 48
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- In a large bowl, beat the butter and shortening together with an electric mixer until well combined. Beat in the white and brown sugar until the mixture is creamy, then beat the vanilla extract and eggs, followed by the cocoa powder. Beat until the mixture is even in color. In another bowl, whisk together the flour, baking soda, and salt; stir the flour mixture into the cocoa mixture until the dough is thoroughly mixed. Stir in the chocolate chips and 3/4 cup of peanut butter candies. Reserve the rest of the candy pieces.
- Cover the bowl with plastic wrap, and refrigerate the cookie dough until chilled, at least 45 minutes. Drop dough by tablespoon onto the prepared baking sheets. Gently press a few more candy pieces into the top of each cookie.
- Bake in the preheated oven 8 to 9 minutes; cool on baking sheets for 1 to 2 minutes before finishing cooling on racks.
Nutrition Facts : Calories 121.2 calories, Carbohydrate 15.5 g, Cholesterol 12.8 mg, Fat 6.4 g, Fiber 0.8 g, Protein 1.8 g, SaturatedFat 3.1 g, Sodium 64.9 mg, Sugar 9.9 g
DOUBLE PEANUT BUTTER COOKIES
THE EXTRA TASTE of peanut butter in the middle of the cookie is a delicious surprise the first time you bite into one. It's a nice, soft cookie and fun to make with little helpers. Kids love to put that extra dab of peanut butter in the middle and snitch some at the same time. -Jeannette Mack, Rushville, New York
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 20 cookies.
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, sugar, baking soda and salt. Cut in shortening and peanut butter until mixture resembles coarse crumbs. , Beat in corn syrup and milk. Shape into a 10-in. roll; wrap in waxed paper or foil. Refrigerate for at least 3 hours. , Unwrap dough; cut into 1/4-in. slices; place half of the slices 2 in. apart on ungreased baking sheets. Top each with 1/2 teaspoon of peanut butter. Top with remaining slices; seal edges with a fork., Bake at 350° for 12-14 minutes or until lightly browned. Cool for 2 minutes; remove from pans to wire racks to cool completely.
Nutrition Facts : Calories 295 calories, Fat 16g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 193mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g protein.
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
DOUBLE CHOC PEANUT BUTTER COOKIES
What could be better with a glass of cold milk than a warm, gooey peanut butter cookie? These choc chunk treats are topped with crunchy chopped peanuts
Provided by Sophie Godwin - Cookery writer
Categories Treat
Time 30m
Number Of Ingredients 11
Steps:
- Heat the oven to 180c/160 fan/gas mark 4 and line two baking trays with parchment. Using a food mixer or electric whisk beat the butter and sugar together until light and fluffy. Add in the egg and whisk to combine then beat in the flour, cocoa powder, salt and chocolate chunks until fully incorporated. Using a spoon swirl the peanut butter through the cookie dough.
- Scoop the dough into 12 large cookies onto the two trays using a dessert spoon, leaving plenty of room between each cookie as they'll spread. Bake in the oven for 9-10 mins until still soft and melty in the middle. They will look underbaked but will harden once cool. Drizzle over the melted milk chocolate and top with a few chopped peanuts and a pinch of flaky sea salt. Serve with a glass of milk for dunking.
Nutrition Facts : Calories 328 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium
DOUBLE-PEANUT DOUBLE-CHOCOLATE CHIP COOKIES
Categories Cookies Chocolate Dairy Dessert Bake Fourth of July Peanut Gourmet Kidney Friendly Vegetarian Pescatarian Tree Nut Free Soy Free Kosher
Yield Makes about 60 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In a bowl whisk together flour, cocoa powder, baking soda, and baking powder. In another bowl with an electric mixer cream butter, peanut butter, and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat in flour mixture and stir in chocolate chips and peanut-butter chips.
- Drop dough by level tablespoons 2 inches apart onto buttered baking sheets and bake cookies in batches in middle of oven 10 minutes. Cool cookies on racks.
- Cookies keep in airtight containers 5 days.
DOUBLE DELIGHT PEANUT BUTTER COOKIES
It was love at first bit! A co-work made these the other day and they were delicious. The recipe she brought in shows the recipe was created by Carolyn Gurtz, winner of the 2008 Pillsbury Bake-Off Contest.
Provided by Debbwl
Categories Dessert
Time 40m
Yield 24 cookies
Number Of Ingredients 6
Steps:
- Heat oven to 375°F
- In small bowl mix chopped peanuts, granulated sugar and cinnamon. Set aside.
- In another small bowl, stir peanut butter and powdered sugar until completedly blended. Shape mixture into 24 balls, about 1 inch each.
- Cut cookie dough slices in half crosswise to make 24 pieces, flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.
- Roll each covered ball in peanut and sugar mixture. gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Sprinkle any remaining peanut mixture evenly on tops of cookies, gently press into dough.
- Bake 7 to 12 minutes or untill edges are golden brown. Cool 1 minutes before removing to cooling rack. Store tightly covered.
Nutrition Facts : Calories 139.2, Fat 8, SaturatedFat 1.7, Cholesterol 4.5, Sodium 109.8, Carbohydrate 14.8, Fiber 0.7, Sugar 5.1, Protein 3.3
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