Peanut Butter Cookies Recipe

Peanut Butter Cookies Recipe

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45 juta s/d 2.5 milyar listing 2018
Peanut Butter Cookies Recipe Peanut Butter Cookies Recipe Peanut Butter Cookies Recipe, Great as an afternoon snack or as a special treat to sneak into a brown-bag lunch. If you like, instead of crosshatching the cookies with a fork, lightly press mini nonmelting chocolate-covered candies into the top of each cookie before baking.
Peanut Butter Cookies Recipe

Peanut Butter Cookies Recipe

Great as an afternoon snack or as a special treat to sneak into a brown-bag lunch. If you like, instead of crosshatching the cookies with a fork, lightly press mini nonmelting chocolate-covered candies into the top of each cookie before baking. Prep : 15 minutes Bake : 15 minutes per batch
  • 11/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/teaspoon salt
  • 1 cup creamy peanut butter
  • 1/2 cup butter or margarine (1 stick), softened
  • 1/2 cup packed brown sugar
  • 1/cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  1. Preheat oven to 350°F. In small bowl, with wire whisk, stir flour, baking soda, and salt.
  2. In large bowl, with mixer at medium speed, beat peanut butter, butter, brown and granulated sugars, egg, and vanilla until combined, occasionally scraping bowl with rubber spatula. Reduce speed to low. Add flour mixture and beat just until blended.
  3. Drop dough by heaping tablespoons, 2 inches apart, on two ungreased large cookie sheets. With fork, press crisscross pattern into top of each cookie.
  4. Bake until lightly browned, 15 to 20 minutes, rotating cookie sheets between upper and lower oven racks halfway through baking. With wide spatula, transfer cookies to wire racks to cool completely.
  5. Repeat forming and baking with remaining dough. Makes about 36 cookies.
Each cookie : About 100 calories, 3g protein, 9g carbohydrate, 6g total fat (2g saturated), 13mg cholesterol, 114mg sodium.

5 IDEAS FOR . . . PEANUT BUTTER

News flash: This staple spread isn’t just for kids’ lunch boxes anymore. It adds protein and flavor to family meals from breakfast to dinner—and makes a great dessert. For best results, use the regular or reduced-fat creamy variety, since the oil in must-stir natural types may separate out. STUFFED FRENCH TOAST In pie plate,with fork, beat 2 large eggs with ½ cup milk. Spread 1/2 cup peanut butter on 8 slices firm white sandwich bread. Diagonally slice 1 banana and arrange on 4 bread slices; top with remaining bread to make 4 sandwiches. Dip in egg mixture to coat. In 12-inch nonstick skillet, melt 1 tablespoon butter or margarine on medium. Add sandwiches and cook 6 minutes or until golden on both sides. Drizzle with maple syrup. Serves 4. AFRICAN-STYLE CHICKEN In 12-inch skillet, heat 1 tablespoon oil on medium-high. Add 11/4 pounds skinless, boneless chicken thighs, cut into 1-inch cubes; cook 8 minutes, stirring often. Add 1 tablespoon curry powder; cook 1 minute, stirring. Stir in 11/2 cups roasted-garlic pasta sauce, 1 can (15 to 19 ounces) rinsed and drained garbanzo beans, 3/4 cup water, and 1/2 cup peanut butter; heat to boiling. Cover; simmer on low5 minutes. Stir in 2 tablespoons chopped fresh cilantro. Spoon over rice. Serves 4. ASIAN NOODLES In saucepot, cook 12 ounces fettuccine as label directs, adding 1 package (10 ounces) shredded carrots and 1 package (6 ounces) snow peas during last 2 minutes of cooking. Reserve 1/2 cup cooking water; drain fettuccine mixture. In same saucepot, blend ½ cup peanut butter, 1/2 cup low-fat ginger vinaigrette, and add reserved cooking water. Add fettuccine mixture; tosswell. Serves 4. NO-BAKE COOKIES In saucepan, cook 1/2 cup corn syrup with 1/cup sugar on medium3 minutes or until sugar dissolves. Stir in 1 cup peanut butter until blended. Remove from heat; stir in 3 cups whole-grain cereal flakes until coated. Drop by rounded tablespoons onto waxed paper; cool. Store at room temperature in airtight container. Makes 2 dozen. SWIRL BROWNIES Prepare 1 box (19 to 20 ounces) brownie mix as label directs for 9-inch square pan. In bowl, stir 1/2 cup peanut butter, 1/cup confectioners’ sugar, 11/2 tablespoons melted butter, and 1 large egg until smooth. Dollop peanut butter mixture onto brownie batter in pan; swirl with knife. Bake according to directions. Makes 16. best peanut butter cookies, butter cookies recipe, easy peanut butter cookies, peanut butter cookie recipe, peanut butter cookies easy, peanut butter cookies recipe, peanut butter oatmeal cookies, recipe for peanut butter cookies, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Tuesday, 22 May 2018

Peanut Butter Cookies Recipe

Article Categories : Cookies & Confections

Peanut Butter Cookies Recipe

Peanut Butter Cookies Recipe

Great as an afternoon snack or as a special treat to sneak into a brown-bag lunch. If you like, instead of crosshatching the cookies with a fork, lightly press mini nonmelting chocolate-covered candies into the top of each cookie before baking.

Prep : 15 minutes
Bake : 15 minutes per batch

  • 11/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/teaspoon salt
  • 1 cup creamy peanut butter
  • 1/2 cup butter or margarine (1 stick), softened
  • 1/2 cup packed brown sugar
  • 1/cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  1. Preheat oven to 350°F. In small bowl, with wire whisk, stir flour, baking soda, and salt.
  2. In large bowl, with mixer at medium speed, beat peanut butter, butter, brown and granulated sugars, egg, and vanilla until combined, occasionally scraping bowl with rubber spatula. Reduce speed to low. Add flour mixture and beat just until blended.
  3. Drop dough by heaping tablespoons, 2 inches apart, on two ungreased large cookie sheets. With fork, press crisscross pattern into top of each cookie.
  4. Bake until lightly browned, 15 to 20 minutes, rotating cookie sheets between upper and lower oven racks halfway through baking. With wide spatula, transfer cookies to wire racks to cool completely.
  5. Repeat forming and baking with remaining dough. Makes about 36 cookies.

Each cookie : About 100 calories, 3g protein, 9g carbohydrate, 6g total fat (2g saturated), 13mg cholesterol, 114mg sodium.

5 IDEAS FOR . . . PEANUT BUTTER

News flash: This staple spread isn’t just for kids’ lunch boxes anymore. It adds protein and flavor to family meals from breakfast to dinner—and makes a great dessert. For best results, use the regular or reduced-fat creamy variety, since the oil in must-stir natural types may separate out.

STUFFED FRENCH TOAST

In pie plate,with fork, beat 2 large eggs with ½ cup milk. Spread 1/2 cup peanut butter on 8 slices firm white sandwich bread. Diagonally slice 1 banana and arrange on 4 bread slices; top with remaining bread to make 4 sandwiches. Dip in egg mixture to coat. In 12-inch nonstick skillet, melt 1 tablespoon butter or margarine on medium. Add sandwiches and cook 6 minutes or until golden on both sides. Drizzle with maple syrup. Serves 4.

AFRICAN-STYLE CHICKEN

In 12-inch skillet, heat 1 tablespoon oil on medium-high. Add 11/4 pounds skinless, boneless chicken thighs, cut into 1-inch cubes; cook 8 minutes, stirring often. Add 1 tablespoon curry powder; cook 1 minute, stirring. Stir in 11/2 cups roasted-garlic pasta sauce, 1 can (15 to 19 ounces) rinsed and drained garbanzo beans, 3/4 cup water, and 1/2 cup peanut butter; heat to boiling. Cover; simmer on low5 minutes. Stir in 2 tablespoons chopped fresh cilantro. Spoon over rice. Serves 4.

ASIAN NOODLES

In saucepot, cook 12 ounces fettuccine as label directs, adding 1 package (10 ounces) shredded carrots and 1 package (6 ounces) snow peas during last 2 minutes of cooking. Reserve 1/2 cup cooking water; drain fettuccine mixture. In same saucepot, blend ½ cup peanut butter, 1/2 cup low-fat ginger vinaigrette, and add reserved cooking water. Add fettuccine mixture; tosswell. Serves 4.

NO-BAKE COOKIES

In saucepan, cook 1/2 cup corn syrup with 1/cup sugar on medium3 minutes or until sugar dissolves. Stir in 1 cup peanut butter until blended. Remove from heat; stir in 3 cups whole-grain cereal flakes until coated. Drop by rounded tablespoons onto waxed paper; cool. Store at room temperature in airtight container. Makes 2 dozen.

SWIRL BROWNIES

Prepare 1 box (19 to 20 ounces) brownie mix as label directs for 9-inch square pan. In bowl, stir 1/2 cup peanut butter, 1/cup confectioners’ sugar, 11/2 tablespoons melted butter, and 1 large egg until smooth. Dollop peanut butter mixture onto brownie batter in pan; swirl with knife. Bake according to directions. Makes 16.