PEANUT BUTTER CHRISTMAS COOKIES
These were my favorite peanut butter cookies over Christmas! I baked almost 300+ as gifts to my friends. They love them very much and asked for an encore! I made them in mini-size; everyone liked the cute look!
Provided by Homemade Giant
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 50m
Yield 70
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 3 to 4 baking sheets with parchment paper.
- Cream butter, white sugar, and brown sugar together in a bowl using an electric mixer. Beat in peanut butter and egg. Stir in sour cream and vanilla extract.
- Stir flour, baking powder, and baking soda together in a separate bowl. Add to the peanut butter mixture; stir to blend well.
- Scoop a teaspoonful of dough and shape into mini balls. Place about 2 inches apart on the prepared baking sheets. Indent the center of each cookie using a chopstick.
- Bake in the preheated oven until lightly browned, about 15 minutes. Let cool completely, 20 to 30 minutes. Fill each with strawberry jam.
Nutrition Facts : Calories 47.9 calories, Carbohydrate 5.9 g, Cholesterol 6.2 mg, Fat 2.4 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 1.1 g, Sodium 19.2 mg, Sugar 2.9 g
PEPPERMINT HOLIDAY COOKIES
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat the butter and white sugar with an electric mixer in a large bowl until smooth. Beat egg into butter mixture until completely incorporated. Mix flour and salt into the butter mixture until just incorporated. Fold crushed candy canes into the batter, mixing just enough to evenly combine. Roll dough into balls 1 tablespoon at a time; arrange on baking sheets.
- Bake in the preheated oven until firm, 8 to 10 minutes. Allow cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
- Whisk confectioners' sugar and warm water together in a small bowl until you have a smooth icing. Dip top of each cookie in the icing, Top with additional crushed candy cane, if desired. Set aside to let the icing dry, at least 5 minutes.
Nutrition Facts : Calories 127.8 calories, Carbohydrate 18.8 g, Cholesterol 18.7 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 3.3 g, Sodium 56.2 mg, Sugar 9.4 g
HOLIDAY MONSTER COOKIES
These giant, saucer-sized cookies are packed with festive candies, peppermint chunks, salty pretzels and white chocolate chips, so they really live up to their name. Serve them as part of a cookie swap, for dessert on Christmas Day or as the special treat left for Santa -- with a really big glass of milk!
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield 2 dozen cookies
Number Of Ingredients 14
Steps:
- Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
- Whisk together the flour, baking powder, baking soda and salt in a bowl until evenly combined. Combine the butter, brown sugar and granulated sugar in a large bowl and beat with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the vanilla, then add the eggs and yolks 1 at a time, beating well after each addition. Add the flour mixture and beat on low until the dough just comes together. Add the chocolate candies, oats, pretzels, peppermint puffs and white chocolate chips and stir with a large spoon until evenly mixed.
- Scoop eight 1/3-cup portions of dough, roll into balls and divide between 2 baking sheets, spacing the cookies evenly apart. Press the dough balls into thick disks with the palm of your hand. Bake, rotating the baking sheets top to bottom and front to back halfway through, until the cookies are golden brown at the edges and barely brown in the very middle, 18 to 20 minutes. Cool the cookies on the baking sheets for 1 minute, then transfer them to a wire rack to cool completely. Repeat with the remaining dough.
HOLIDAY PEANUT BUTTER & PEPPERMINT COOKIES
homemade Peanut Butter & Peppermint Cookies along with a glass of almond milk is the best combination to go with. Your friends will truely love this lip smacking recipe.
Provided by Don C.
Categories Breads
Time 9m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F.
- Combine the butter, Betsy's Best, sugar, and brown sugar together in a bowl and mix with a mixer until combined and creamy. Add vanilla and eggs, one at a time, mixing well after each one. Set aside.
- In a separate bowl mix the flour, baking soda and salt together. Add to peanut butter mixture in mixing bowl and stir until completely combined. Add the peppermint chips.
- Roll the dough into 1" balls and in a separate bowl with the sugar, roll dough to coat. Place balls on a non-stick cookie sheet and using the bottom of a glass, flatten each ball.
- Bake for 8-9 minutes. These cookies will remain soft and be careful not to over cook them. Remove from oven and move to a wire rack to cool.
Nutrition Facts : Calories 296.7, Fat 14.1, SaturatedFat 6.2, Cholesterol 43.6, Sodium 262.5, Carbohydrate 38.2, Fiber 1.3, Sugar 20.4, Protein 5.8
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- With an electric mixer, cream together the butter and sugar until light and fluffy. This will take 2-3 minutes. Then, mix in the eggs, one at a time. Stir in the vanilla extract.
- Add the prepared dry ingredients to the wet mix until just combined. Divide the dough in half and put each half in a separate bowl.* Add one tablespoon of green sugar to one bowl of dough and mix with a spoon to combine the dough and sugar. Then add one tablespoon of red sugar to the other bowl of dough and mix to combine.
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