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 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
SPANISH PEANUT BUTTER COOKIES
I got this recipe from the Seattle Art Museum's top notch cafe. I hope you like them as much as I do!
Provided by Spit In Soup
Categories Dessert
Time 27m
Yield 5 dozen
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Cut the butter into one inch chunks and put into a stand mixer bowl. Using the paddle and on low speed, mix the butter for one minute to soften. With the mixer running, add the sugars and continue on low speed until the sugar is incorporated. Increase the speed to medium-high and beat the mixture until it is smooth and creamy. Stop the mixer and scrape down the sides and bottom of the bowl with a rubber spatula to make sure all of the butter is fully incorporated.
- Add the peanut butter and vanilla extract and mix on low speed until the mixture becomes smooth.
- Add the eggs one at a time, waiting until the first one is absorbed before adding the next. Once both eggs have been added and the mixture is smooth, stop the machine and scrape down the bowl.
- Add the dry ingredients all at once and mix on low speed until the flour is nearly incorporated.
- Stop the mixer and add the peanuts. Return the mixer to low and mix until they are evenly distributed throughout the batter.
- Using a teaspoon, drop the cookie dough on a parchment or silpat lined baking sheet, about one inch apart.
- Chill the dough for 10 minutes, Then before baking, sprinkle the tops of the cookies with granulated sugar and mark with a criss cross pattern using a fork.
- Bake for approximately 12 minutes, rotating the pan halfway through the baking time. The cookies should be light golden on the outside, and soft on the inside.
Nutrition Facts : Calories 1164.1, Fat 70.1, SaturatedFat 30, Cholesterol 182.1, Sodium 439.9, Carbohydrate 119.2, Fiber 5.3, Sugar 74.1, Protein 23.5
SPANISH PEANUT COOKIES
Make and share this Spanish Peanut Cookies recipe from Food.com.
Provided by Robb Dabbs
Categories Drop Cookies
Time 25m
Yield 48 cookies
Number Of Ingredients 14
Steps:
- Cookies: Combine flour, baking powder, baking soda; set aside.
- Cream butter and sugar. Add egg and beat well.
- Add all dry ingredients, blending after each addition.
- Drop by rounded teaspoon on ungreased cookie sheet.
- Bake at 350°F for 12-15 minutes.
- Drizzle Icing: Melt butter. Mix in confection sugar, hot water, and fresh lemon juice. Beat until smooth and drizzle over cooled cookies. (Add additional hot water if mixture is too thick).
Nutrition Facts : Calories 124.3, Fat 7.4, SaturatedFat 3.6, Cholesterol 15.3, Sodium 86.8, Carbohydrate 13.4, Fiber 0.8, Sugar 7.8, Protein 2
OATMEAL PEANUT BUTTER COOKIES
A nice change of pace from the usual peanut butter cookie. My husband never liked peanut butter cookies until I made him this recipe.
Provided by Michele
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h
Yield 48
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined. Drop by teaspoonfuls onto ungreased cookie sheets.
- Bake for 10 to 15 minutes in the preheated oven, or until just light brown. Don't over-bake. Cool and store in an airtight container.
Nutrition Facts : Calories 120.3 calories, Carbohydrate 12.8 g, Cholesterol 7.8 mg, Fat 7.1 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 151.8 mg, Sugar 8.1 g
SPANISH SALTED PEANUT COOKIES
A recipe Gramma Bea got from her sister Hazel Neal.
Provided by Jo Schrepfer
Categories Cookies
Number Of Ingredients 11
Steps:
- 1. Cream sugars and shortening. Mix in all other ingredients. Mix well. Drop spoonfuls on cookie sheet. Bake at 350 for 10 min.
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- In the bowl of a stand mixer, cream together the butter and sugar. Beat in the egg. Add the flour, baking soda, and baking powder. Mix well. Add in the potato chips, oats, peanuts and 3/4 cup white chocolate chips. Mix just until combined.
- Place teapoons of dough on an ungreased cookie sheet. Bake at 375 degrees for 10 minutes. Allow the cookies to sit on the cookie sheet for 3 minutes, then move them to a wire rack to cool completely.
- Melt the remaining 1/4 cup white chocolate chips in a microwave safe bowl. White chocolate burns easily. Melt this slowly, in 10-15 second intervals, stirring in between until just melted. Drizzle the melted chocolate over the cookies.
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- Combine brown sugar, butter and shortening in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla; continue beating until well mixed. Add flour and baking soda; beat at low speed, scraping bowl often, until well mixed. Stir in peanuts.
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