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
PEANUT BUTTER-FILLED COOKIES
Anyone who likes peanut butter cups will really go for these treats. I give them an elegant finish by sprinkling confectioners' sugar over a stencil. -Diane Miller, Millersburg, Indiana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2-1/2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. In a large bowl, cream butter, peanut butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture and mix well., In a small bowl, combine confectioners' sugar and peanut butter. Roll into 30 balls. Shape tablespoonfuls of dough around filling to cover completely; place 2 in. apart on ungreased baking sheets. Flatten with a glass., Bake 6-8 minutes or until set. Remove to wire racks. Dust with additional confectioners' sugar.
Nutrition Facts : Calories 141 calories, Fat 8g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 86mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
PEANUT-BUTTER SANDWICH COOKIES
Anyone who loves peanut-butter cookies, will surely love these delicious dessert sandwiches. Each one is made with two peanut butter-oatmeal cookies with a rich, peanut butter filling smothered in between. This recipe appears in our cookbook "Martha Stewart's Cookie Perfection" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield 1 dozen cookie sandwiches
Number Of Ingredients 13
Steps:
- Cookies: In a saucepan over medium heat, melt 1/2 stick butter. Add oats and cook, stirring, until toasted, 5 to 10 minutes. Spread mixture onto a parchment-lined baking sheet; let cool completely.
- In a bowl, whisk together flour, baking soda, and salt. Beat remaining 1 stick butter with granulated and brown sugars on medium-high speed until pale and fluffy, about 3 minutes. Add peanut butter; beat until well combined.
- Gradually add oat mixture and flour mixture; beat on low speed until combined. Roll out dough between 2 sheets of parchment 1/4 inch thick. Slide dough with parchment onto baking sheet and refrigerate until chilled, about 20 minutes.
- Preheat oven to 350 degrees. Remove top layer of parchment; cut out cookies using a 2-inch round cookie cutter. Place cookies on parchment-lined baking sheets, spaced about 1 inch apart; sprinkle with turbinado sugar. Bake until golden, about 10 minutes. Let cool completely on sheets.
- Filling: In a medium bowl, beat all ingredients on medium speed until smooth. Transfer mixture to a pastry bag fitted with a 1/2-inch round tip (such as Ateco #806).
- Pipe filling in a spiral motion on bottom sides of half of cookies. Top with remaining cookies to form sandwiches. (Filled cookies can be stored in an airtight container at room temperature up to 3 days.)
SOFT AND CHEWY PEANUT BUTTER COOKIES
These cookies are incredible... and they always turn out!
Provided by Sarah
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- In a medium bowl, combine flour, soda, and salt. Mix well with a wire whisk set aside.
- In a large bowl, blend sugars, using an electric mixer set at medium speed. Add butter, and mix to form a grainy paste, scraping the sides of the bowl. Add eggs, peanut butter and vanilla and mix at medium speed until light and fluffy.
- Add the flour mixture and mix at low speed until just mixed.
- Drop by rounded spoonfuls onto an ungreased cookie sheet. With a wet fork gently press cookies in a crisscrossed pattern. Bake for 18-22 minutes or until slightly brown along edges.
Nutrition Facts : Calories 350.4 calories, Carbohydrate 42.4 g, Cholesterol 58.1 mg, Fat 18.4 g, Fiber 1.2 g, Protein 6.2 g, SaturatedFat 8.3 g, Sodium 222 mg, Sugar 30.2 g
PEANUT BUTTER-FILLED CHOCOLATE COOKIES
Seriously - if you love peanut butter and chocolate these cookes are a MUST try. Imagine a wonderful chewy chocolate cookie with a creamy peanut butter filling - it is as good as it sounds. The recipe is from Toronto Star. We made them today and they will be on our cookie tray for years to come - for sure! The recipe mentions that the cookie does well with a 15 second reheat in the microwave on day 3. I don't think we will get to try that in this household.
Provided by Deantini
Categories Dessert
Time 50m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 F / 180 C.
- In medium sized bowl mix flour, cocoa powder, baking soda and salt. Set aside.
- Using electric mixer cream butter, sugar and brown sugar (and peanuts if using) until fluffy. Scrape down sides.
- Add egg and vanilla, beat again until fluffy.
- In two additions beat the flour mixture into the butter mixture, scrape down sides.
- Form into 24 balls each about 1 1/2 tbsp size.
- Filling - In small bowl stir together icing sugar and peanut butter. Form into 24 balls, each about 1 tsp size.
- Between damp hands flatten 1 chocolate ball, top with 1 peanut butter ball. Shape chocolate dough over peanut filling until completely covered. Roll dough into ball. Repeat with remaining chocolate and peanut balls.
- Place balls 1 inch apart on 2 parchment lined cookie sheets. Flatten slightly with bottom of glass to about 2 inches (5 cm).
- Bake in oven for 8-10 min until just set. Cool 1 min on tray before transferring to wire racks to cool completely.
CHOCOLATE COOKIES WITH CREAMY PEANUT BUTTER FILLING
Make and share this Chocolate Cookies With Creamy Peanut Butter Filling recipe from Food.com.
Provided by Heather Reynolds in
Categories Dessert
Time 35m
Yield 32 cookies
Number Of Ingredients 11
Steps:
- In medium bowl stir together Flour, cocoa powder and baking soda; set aside.
- Mix butter, granulated sugar, brown sugar, and 1/4 Cup of the peanut butter; beat this with mixer until well blended. Add egg, milk and vanilla and beat well.
- Beat in flour mixture.
- Shape this dough into 32 balls.
- For filling combine powdered sugar and remaining 1/2 Cup peanut butter with a mixer until its smooth; you might have to knead it a couple of times if it crumbles.
- Shape this dough into 32 balls (these will be smaller).
- Flatten each chocolate dough ball.
- Top with peanut butter dough ball.
- Shape chocolate ball around peanut butter ball and roll it all into one big ball.
- flatten with bottom of glass.
- Drop the flattened cookie into granulated sugar to coat just the one side.
- Bake in preheated 350 for 8 minutes.
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