Peanut Butter Cookies With Cayenne Recipes
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 WITH CAYENNE
These have a little heat but are not blow your head off hot. The pepper just adds a new depth of flavor that we found very pleasant.
Provided by riffraff
Categories Dessert
Time 40m
Yield 24-36 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Grease cookie sheet.
- Mix the butter and the sugar until creamy.
- Add the peanut butter, vanilla, cayenne, salt, and baking soda and mix well.
- Add the egg and mix it inches.
- Add the flour, 1/4 cup at a time till all incorporated.
- Form into 1 inch balls and flatten slightly before placing on the cookie sheet about 1 inch apart.
- Here's where you make that criss-cross design with the fork if you want.
- Bake 8 or so minutes for chewy cookies, a bit longer for crunchy cookies.
- Cool on rack when done.
Nutrition Facts : Calories 187.1, Fat 9.5, SaturatedFat 3.4, Cholesterol 19, Sodium 200, Carbohydrate 22.8, Fiber 1.1, Sugar 14.2, Protein 3.8
CRUNCHY PEANUT PEPPER COOKIES
I love Hot Mix, the ubiquitous (in South Asian cupboards at least) spicy and salty snack made with a mix of peanuts, raisins, and crunchy noodles. On a recent trip to Kalustyan's, the New York spice and specialty food haven, I noticed that Hot Mix is only one of the dozens of spicy snack mixes they carry. There was a whole wall dedicated to the stuff, which is significant when you think of the cost of Manhattan real estate. It got me thinking. How can I put that flavor into a cookie? So I came up with these. If you like a classic peanut butter cookie, you'll love this upgraded version. The extra salt and cayenne cover the whole spectrum of cravings. The recipe uses natural peanut butter without added sugar--it has a more delicious, purer peanut flavor. My favorites are Smucker's Natural Peanut Butter and Cream-Nut. Be sure to stir the jar well to distribute the oil evenly before you scoop it into the measuring cup.
Provided by Samantha Seneviratne
Categories dessert
Time 45m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Line two baking sheets with parchment paper. Preheat the oven to 350 degrees F.
- In a medium bowl, whisk the flour, salt, cayenne, and baking soda. In a large bowl, stir the butter, granulated sugar, and brown sugar until creamy. Stir in the peanut butter, egg, and vanilla. Add the flour mixture to the peanut butter mixture and stir to combine. Stir in the peanuts.
- Scoop the dough into 2-tablespoon balls and place on the prepared sheets at least 2 inches apart. Using a fork dipped in sugar, gently press a crisscross pattern in the top of each cookie, flattening it out to a 2-inch circle.
- Bake until the cookies are light brown around the edges and on the bottom, 12 to 14 minutes, rotating the sheets halfway through. Let the cookies cool for 5 minutes on the sheets on racks, then move them to the racks to cool completely. Store in an airtight container at room temperature for up to 2 days or in the freezer for 1 month.
PEANUT BUTTER COOKIES
Make these quick and easy peanut butter cookies for a nutty dessert everyone will love.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 48
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. In a medium bowl, whisk together flour and baking powder; set aside.
- In a large bowl, beat peanut butter, sugar, and butter until smooth. Beat in egg. Gradually add flour mixture, beating to combine.
- Pinch off dough by the tablespoon; roll into balls. Place 2 inches apart on parchment-lined baking sheets. Using a fork, press balls in a crisscross pattern, flattening to a 1/2-inch thickness.
- Bake cookies, rotating halfway through, until lightly golden, 18 to 22 minutes. Cool cookies on a wire rack.
Nutrition Facts : Calories 181 g, Fat 8 g, Protein 3 g
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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