Special Edition Peanut Butter Cookies Recipes
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
SPECIAL EDITION PEANUT BUTTER COOKIES
An old favorite with the added goodness of gooey chocolate chips and coconut to make a delicious snack for lunch time.
Provided by Cheerios
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line are large baking sheet with parchment paper.
- Whisk flour, baking powder, and baking soda together in a bowl.
- Beat butter, peanut butter, brown sugar, and white sugar together in a bowl using an electric mixer until smooth. Beat eggs, 1 at a time, into butter mixture, beating well after each addition, until smooth and creamy.
- Stir oats into butter mixture until incorporated. Stir coconut into butter mixture until incorporated; fold in chocolate chips. Stir butter mixture into flour mixture until dough is smooth.
- Roll about 1 tablespoon dough per cookie in your hands and arrange balls on baking sheet about 2 inches apart. Press each ball with a flour-coated fork to flatten dough.
- Bake in the preheated oven until lightly browned, about 10 minutes. Cool cookies on baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 179.8 calories, Carbohydrate 23.2 g, Cholesterol 25.7 mg, Fat 8.7 g, Fiber 1.4 g, Protein 3.6 g, SaturatedFat 4.1 g, Sodium 132.5 mg, Sugar 11.6 g
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