Heath Bits Peanutbutter Cookies Recipe 385

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HEALTHY PEANUT BUTTER COOKIES

Only four ingredients and one bowl are needed for these healthy peanut butter cookies. If you want to make this recipe gluten free, make sure the oat bran was made in a certified gluten-free facility. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2 dozen.

Number Of Ingredients 4



Healthy Peanut Butter Cookies image

Steps:

  • In a large bowl, mix all ingredients. Roll level tablespoons into balls. Place on ungreased baking sheets; flatten with a fork. , Bake at 350° for 15 minutes. Remove to a wire rack to cool.

Nutrition Facts : Calories 78 calories, Fat 6g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 49mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.

1 large egg, room temperature, beaten
1 cup creamy peanut butter
1/4 cup oat bran
1/4 cup maple syrup

HEATH BITS PEANUTBUTTER COOKIES RECIPE - (3.8/5)

Provided by jada

Number Of Ingredients 9



HEATH BITS PEANUTBUTTER COOKIES Recipe - (3.8/5) image

Steps:

  • 1. Beat butter, peanutbutter, brown sugar, milk and vinilla in a larger bowl until blended. add egg 2.Combine flour, baking soda into mixture. add 1 cup toffee bits. Reserve 1/3 cup bits for topping. 3. Drop by teaspoon full about 2 inches apart onto ungreesed cookie sheet. top with reserved toffee bits. bke @375 for 7 to 8 mins. do not over bake.

1/2 cup butter
3/4 cup creamy peanutbutter
1- 1/4 cup packed light brown sugar
3 TBS milk
1 tsp vinilla
1 egg
1- 1/2 cup flour
3/4 tsp baking soda
1- 1/3 cups Heath milk chocolate toffee bits

HEATH BITS PEANUT BUTTER COOKIES

Just made these for a bake sale, very soft and delicious. Got the recipe of the heath bits pkg. A very easy recipe to make and not time consuming.

Provided by momstar

Categories     Drop Cookies

Time 40m

Yield 36 cookies

Number Of Ingredients 10



Heath Bits Peanut Butter Cookies image

Steps:

  • Heat oven to 375 degrees.
  • Beat shortening, peanut butter, brown sugar, milk and vanilla in large bowl until well blended.
  • Add egg; beat just until blended.
  • Combine flour, baking soda and salt; graduallt beat into peanut butter mixture.
  • Stir in 1 cup toffee bits; reserve remainder for topping.
  • Drop by heaping teaspoons about 2 inches apart on ungreased cookie sheet; top each with reserved toffee bits.
  • Bake 7 to 8 minutes or until set. Do not overbake. Cool 2 minutes. Remove to wire rack. Cool Completely.

Nutrition Facts : Calories 142.1, Fat 7.8, SaturatedFat 2.5, Cholesterol 9.4, Sodium 125, Carbohydrate 16.5, Fiber 0.6, Sugar 11.7, Protein 2.3

1/2 cup shortening
3/4 cup creamy peanut butter
1 1/4 cups light brown sugar
3 tablespoons milk
1 tablespoon vanilla extract
1 egg
1 1/2 cups flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 (8 ounce) package heath toffee pieces, divided

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