ON-THE-DOUBLE PEANUT BUTTER COOKIES
Get delicious homemade cookies on the double when you use a fast and easy shaping and slicing technique.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 56
Number Of Ingredients 10
Steps:
- Heat oven to 375°F.
- In large bowl, mix sugars, peanut butter, oil and egg with spoon until smooth. Stir in flour, baking powder, baking soda and salt.
- Divide dough into fourths. Shape each fourth into roll, about 14 inches long, on ungreased cookie sheet, placing 2 rolls on a cookie sheet. Pat each roll to about 1/2-inch thickness. Sprinkle 2 tablespoons peanut butter chips on each strip; press lightly.
- Bake 6 to 8 minutes until golden brown; cool 2 minutes. Cut each strip crosswise at an angle into 2-inch slices; cut slices crosswise at an angle the other direction to make triangle shapes. Remove from cookie sheet to wire rack.
Nutrition Facts : Calories 60, Carbohydrate 7 g, Cholesterol 5 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Cookie, Sodium 45 mg
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.
DOUBLE CHOCOLATE DOUBLE PEANUT BUTTER COOKIES
Make and share this Double Chocolate Double Peanut Butter Cookies recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Drop Cookies
Time 25m
Yield 55 cookies
Number Of Ingredients 11
Steps:
- Set oven to 350°F.
- Set oven rack to second-lowest or middle position.
- Lightly grease a large baking/cookie sheet.
- In a bowl whisk together flour, sifted cocoa powder, baking soda and baking powder.
- In another bowl using an electric mixer, cream butter, peanut butter, vanilla and sugar until light and fluffy.
- Beat in eggs until well combined.
- Beat in flour mixture.
- Mix in chocolate and peanut butter chips.
- Drop by tablespoons about 2-inches apart on the baking sheet.
- Bake for about 9-10 minutes.
- Cool cookies on racks.
- Delicious!
Nutrition Facts : Calories 93.9, Fat 5.8, SaturatedFat 2.9, Cholesterol 13.4, Sodium 62.4, Carbohydrate 9.8, Fiber 0.8, Sugar 6.7, Protein 1.9
DOUBLE PEANUT BUTTER COOKIES
If you like peanut butter cookies you'll LOVE these. The original recipe says it'll make 1 1/2 to 2 dozen but I double it all up and still don't get that many.
Provided by that_biLL_guy
Categories Dessert
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- In a mixer bowl cream butter, peanut butter, granulated sugar, and brown sugar together thoroughly.
- Stir together the flour, baking soda, and 1/4 teaspoon salt. Add to creamed mixture; beat well. Beat in orange juice.
- Shape dough into a roll 2 inches in diameter and 7 inches long. Wrap in clear plastic wrap. Chill at least 1 hour. Reshape into a round log if necessary.
- Slice cookies 1/8 to 1/4 inch thick. Place half the slices 2 inches apart on ungreased cookie sheet. Spread center of each cookie with about 1 teaspoon peanut butter. Cover with remaining slices. Seal edge with fork.
- Bake in 350 degree oven for 12 to 15 minute Cool slightly; remove form cookie sheet and cool on rack. About 1 dozen cookies.
Nutrition Facts : Calories 234.1, Fat 13.2, SaturatedFat 6, Cholesterol 20.3, Sodium 159, Carbohydrate 25.9, Fiber 1.1, Sugar 12.8, Protein 4.4
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
GLUTEN-FREE PEANUT BUTTER COOKIES
An easy twist on the traditional peanut butter cookie, this gluten-free version is just as good as the original; no one will even notice the difference! Using Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend, gluten-free vanilla and xanthan gum, it takes just 15 minutes to prep the dough. Packed with brown sugar and creamy peanut butter these cookies bake up soft, chewy and golden brown. Pack in lunches to go or savor as an after-dinner treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 36
Number Of Ingredients 10
Steps:
- Heat oven to 375°F.
- In large bowl, mix sugars, peanut butter, shortening, vanilla and egg. Stir in remaining ingredients.
- Shape dough into 36 (1 1/4-inch) balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in granulated sugar.
- Bake 8 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 70 mg, Sugar 6 g, TransFat 0 g
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