Peanut Butter Cookie Knots Recipes
PEANUT BUTTER & COOKIE KNOTS
These braided pastries are filled with chunks of cookies and peanut butter. They are great for dessert or with your morning coffee. You could use any type of chocolate cookie or candy, which would pair well with peanut butter. For something new, try swapping out the peanut butter for hazelnut spread. -Daniel Carberg, Roxbury, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, dissolve yeast in warm buttermilk. In a large bowl, combine eggs, butter, sugar, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch down dough. Turn onto a lightly floured surface; divide into 16 portions. Roll each into 12x4-in. rectangle. Spread 1 rectangle with 1/4 cup peanut butter to within 1/2 in. of edges; sprinkle with 1/3 cup crushed Oreos. Top with another rectangle of dough. Pinch around edges to seal., Using a sharp knife, cut rectangle lengthwise in half; carefully turn each half cut side up. Loosely twist strips around each other, keeping cut surfaces facing up. Shape into a ring, pinching ends together to seal. Place on parchment-lined baking sheets. Repeat with remaining dough, peanut butter and crushed Oreos. Cover with kitchen towels; let rise in a warm place until almost doubled, about 30 minutes., Preheat oven to 350°. Brush rolls with beaten egg. Bake until golden brown, 20-25 minutes. Cool on pans on wire racks for 30 minutes., Combine confectioners' sugar and milk; drizzle over cooled rolls. Sprinkle with sea salt and, if desired, additional crushed Oreos.
Nutrition Facts : Calories 510 calories, Fat 27g fat (8g saturated fat), Cholesterol 45mg cholesterol, Sodium 397mg sodium, Carbohydrate 58g carbohydrate (25g sugars, Fiber 3g fiber), Protein 13g protein.
SUPER-EASY PEANUT BUTTER COOKIES
When we need cookies in a snap, this is our best go-to recipe - easy, fast and super delicious!
Provided by Kraft Peanut Butter
Categories Trusted Brands: Recipes and Tips KRAFT Peanut Butter
Time 30m
Yield 24
Number Of Ingredients 3
Steps:
- Heat oven to 325 degrees F.
- Mix all ingredients with large spoon until well blended.
- Roll into 24 balls; place, 4 inches apart, on baking sheets. Flatten with fork.
- Bake 20 min. or until lightly browned. (Do not overbake.)
- Cool 5 min. on baking sheets; transfer to wire racks. Cool completely.
Nutrition Facts : Calories 79.1 calories, Carbohydrate 6.8 g, Cholesterol 7.8 mg, Fat 5.5 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 1.1 g, Sodium 42.9 mg, Sugar 4.8 g
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
CLASSIC PEANUT BUTTER BLOSSOM COOKIES
Christmas just isn't Christmas without these-they're the most wonderful cookie of the year! Time and time again, Betty Crocker™ fans tell us these are their most-made cookies, and it's no wonder why. Tender peanut butter cookies, made from scratch in a recipe that comes together quickly, are the base that sets the standard. Once they're out of the oven, Hershey's Kisses are immediately pressed into the warm cookies so that the dough cradles the candy and holds it in place. Once they're cooled and ready to eat, they're the perfect combination of silky chocolate and tender, sweet-salty peanut butter cookie-and you'd better believe they'll disappear fast!
Categories Dessert
Time 1h
Yield 36
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until dough forms.
- Shape dough into 1-inch balls; roll in additional granulated sugar. On ungreased cookie sheets, place about 2 inches apart.
- Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack.
Nutrition Facts : Calories 115, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 75 mg
PEANUT BUTTER COOKIES
The hash mark may be one of the most prevalent symbols in modern life, but it's been the "mark" of peanut butter cookies for more than eighty years, and for good reason. Pressing a hash mark into each cookie ensures this dense dough will flatten out and bake evenly. While using this kitchen-tested recipe ensures your peanut butter cookies will turn out perfectly. It's been in Betty's back pocket for quite some time, and you can bet this recipe isn't going anywhere soon. Home cooks from all over have claimed this to be the best peanut butter cookie they've ever made-and we certainly agree! Soft and chewy with the perfect salty-sweet balance, these tender cookies will disappear at every potluck, party or cookie exchange. For an added bit of sparkle, roll your cookies in coarse sparkling sugar just before baking.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 30
Number Of Ingredients 10
Steps:
- Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.
- Heat oven to 375°F.
- Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.
- Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.
Nutrition Facts : Calories 110, Carbohydrate 12 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 100 mg
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