HEALTHIFIED LAST PEANUT BUTTER COOKIES RECIPE YOU'LL EVER TRY
Make and share this Healthified Last Peanut Butter Cookies Recipe You'll Ever Try recipe from Food.com.
Provided by MoreWithLessMom
Categories Drop Cookies
Time 22m
Yield 80-100 cookies
Number Of Ingredients 15
Steps:
- Cream peanut butter and margarine and applesauce, add honey, add sugars and mix well.
- Add eggs and mix until creamy.
- Add remaining ingredients.
- Chill for one hour. You don't have to wait the full hour for the first batch.
- Drop by teaspoonful onto cookie sheets - do not flatten.
- Bake at 325°F for 12-15 minutes.
- Cool on cookie sheets for about 5 minutes then transfer onto newspaper to soak up extra grease.
- Store in airtight container.
- You could also try: adding cinnamon or baking cocoa, using low fat peanut butter, or egg substitute or egg whites.
Nutrition Facts : Calories 115.9, Fat 4.8, SaturatedFat 1.2, Cholesterol 7.9, Sodium 113.2, Carbohydrate 15.9, Fiber 1, Sugar 10, Protein 3.2
THE LAST PEANUT BUTTER COOKIES RECIPE YOU'LL EVER TRY
These are the most amazing cookies. They are crispy on the outside, soft on the inside and freeze so well. You can't even tell they were frozen! The best part - they are drop cookies, no shaping necessary. If you love nuts, use crunchy peanut butter and add the nuts, if not, use creamy PB and 2 cups of peanut butter chips. Cook time is for one batch. Dough keeps well in fridge so you can bake a batch every day and have fresh cookies!
Provided by momofallboys
Categories Drop Cookies
Time 25m
Yield 80-100 cookies
Number Of Ingredients 11
Steps:
- Cream peanut butter and margarine, add sugars and mix well.
- Add eggs and mix until creamy.
- Add remaining ingredients.
- Chill for one hour-I usually skip this step and chill between batches.
- Drop by teaspoonful onto cookie sheets- do not flatten.
- Bake at 325°F for 15 minutes.
- Cool on cookie sheets for about 5 minutes then transfer onto newspaper- the newspaper soaks up extra grease so the cookies don't become crumbly, little trick I learned from my MIL- this is also optional.
- Edited to add - Immediately after the cookies are completely cooled I always transfer them to an airtight container. Several posters have mentioned the cookies get hard if you leave them out. I have never had that problem - these cookies have always stayed soft and moist if they are stored in an airtight container.
OLD FASHIONED PEANUT BUTTER COOKIES
A double dose of peanut butter!
Provided by Stephanie Watts
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 60
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
- Mix flour, baking powder and salt in a medium bowl.
- In a large bowl, beat butter, peanut butter, and vanilla with an electric mixer until well blended. Beat in both sugars. Scrape down the sides of the bowl. Stir in half of the dry ingredients into the mixture. Add eggs one at a time, blending well after each addition. Mix in remaining ingredients. Stir in peanut butter chips.
- For each cookie, roll 1 heaping tablespoon full of dough into 1 3/4 inch diameter ball. Arrange balls 2 1/2 inches apart on prepared baking sheets. Using the back of fork, flatten dough balls and form a crosshatch on tops.
- Bake cookies until dry on top, about 15 minutes.
- Cool cookies on baking sheets for 5 minutes. Using a spatula, transfer cookies to cooling racks to cool completely.
Nutrition Facts : Calories 150.2 calories, Carbohydrate 16.6 g, Cholesterol 14.3 mg, Fat 7.7 g, Fiber 0.4 g, Protein 3.7 g, SaturatedFat 4.7 g, Sodium 90.4 mg, Sugar 10.7 g
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- Place butter and peanut butter in a large bowl. Using a hand or a stand mixer, mix until combined then add both sugars. Cream until smooth. Mix in egg, vanilla, and milk and mix on medium speed until combined.
- Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing.
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