Peanutbutter cookie recipe? very easy 10pts?!
does anybody have a peanutbutter cookie recipe that has powderd sugar in them!. and vanilla!.Www@FoodAQ@Com
Answers:
Ingredients
125g butter or margarine, at room temperature
275g (1 cup) crunchy peanut butter
200g (1 cup, firmly packed) brown sugar
1 egg
260g (1 3/4 cups) plain flour
1/2 tsp baking powder
110g (3/4 cup) unsalted peanuts, roughly chopped
Method
Preheat oven to 180°C!. Line a baking tray with non-stick baking paper!.
Beat the butter or margarine and peanut butter in a mixing bowl with electric beaters until creamy!. Add the brown sugar and beat until pale!. Add the egg and beat until combined!. Sift the plain flour and baking powder together!. Use a wooden spoon to mix the dry ingredients and peanuts into the peanut butter mixture!.
Lightly flour your hands then roll tablespoonfuls of the mixture into balls and place about 4cm apart on prepared baking tray!. Flatten each ball to about 5cm in diameter and 1 cm thick!. Bake in preheated oven for 15 minutes or until golden and cooked through!. Stand on baking tray for 5 minutes before transferring to a wire rack to cool!. Repeat with the remaining mixture!. Store in an airtight jar for up to 1 week!.Www@FoodAQ@Com
125g butter or margarine, at room temperature
275g (1 cup) crunchy peanut butter
200g (1 cup, firmly packed) brown sugar
1 egg
260g (1 3/4 cups) plain flour
1/2 tsp baking powder
110g (3/4 cup) unsalted peanuts, roughly chopped
Method
Preheat oven to 180°C!. Line a baking tray with non-stick baking paper!.
Beat the butter or margarine and peanut butter in a mixing bowl with electric beaters until creamy!. Add the brown sugar and beat until pale!. Add the egg and beat until combined!. Sift the plain flour and baking powder together!. Use a wooden spoon to mix the dry ingredients and peanuts into the peanut butter mixture!.
Lightly flour your hands then roll tablespoonfuls of the mixture into balls and place about 4cm apart on prepared baking tray!. Flatten each ball to about 5cm in diameter and 1 cm thick!. Bake in preheated oven for 15 minutes or until golden and cooked through!. Stand on baking tray for 5 minutes before transferring to a wire rack to cool!. Repeat with the remaining mixture!. Store in an airtight jar for up to 1 week!.Www@FoodAQ@Com
Chocolatey Peanut Butter Cookies
1 cup unbleached all-purpose flour
1/2 cup unsweetened cocoa powder, preferably Dutch process
1/2 teaspoon baking soda
1/4 teaspoon salt
4 ounces unsweetened chocolate, coarsely chopped
1 stick (4 ounces) unsalted butter, cut into tablespoons
1 1/2 cups granulated sugar
1 teaspoon pure vanilla extract
2 large eggs, lightly beaten
4 ounces milk chocolate, chopped into 1/4-inch chunks
1 cup chunky or smooth all-natural peanut butter
1/2 cup confectioners' sugar
Directions: 1!. Preheat the oven to 325°!. Line several baking sheets with parchment paper!. In a medium bowl, whisk the flour with the cocoa powder, baking soda and salt!.
2!. In a medium saucepan, melt the unsweetened chocolate with the butter over low heat!. Scrape the melted chocolate into a medium bowl and let cool!. Stir in the granulated sugar and vanilla until blended, then mix in the eggs!. Stir in the dry ingredients until a soft dough forms, then fold in the milk chocolate!.
3!. Roll slightly rounded teaspoons of the dough into 3/4-inch balls!. Arrange the balls 2 inches apart on the prepared baking sheets and flatten them slightly!. Bake the cookies for about 13 minutes, or until firm outside but still soft in the center; rotate the baking sheets halfway through!. Slide the parchment paper with the cookies onto wire racks to cool!.
4!. In a small bowl, blend the peanut butter with the confectioners' sugar!. Spread the flat side of half the cookies with the peanut butter filling, top with the remaining cookies and serve!.
Yield: 3 1/2 dozen!.
Recipe by:
Peter Halferty
Corpus Christi, TX
You can leave out the chocolate like I am going to do!! Hope you like them!
Here is another
Peanut Butter Sandwich Cookies Recipe courtesy Dan Smith and Steve McDonagh
1 stick butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon pure vanilla extract
1 egg
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup quick oats
Peanut Butter Molasses Buttercream, recipe follows
Preheat oven to 350 degrees F!.
Cream the butter and peanut butter together in a large mixer on high!. Add the sugar, brown sugar and vanilla and continue to beat until the mixture is fluffy!. Add the egg and beat until combined!. Mix the flour, baking soda, baking powder, and oats together in a separate bowl and add to the butter mixture!. Mix until well combined!.
Place the batter onto a sheet pan by the tablespoonful, leaving about 2 inches between each cookie!. Bake in the top half of the oven until the cookies are golden, about 10 minutes!. Remove and let cool!.
When the cookies are completely cool, put a teaspoonful of the butter cream or simply just some peanut butter and strawberry jelly, or chocolate-hazelnut spread into the center of half of the cookies!. Top with the remaining cookies, pressing down until the filling squeezes out a bit!. Refrigerate until ready to serve!.
Peanut Butter Molasses Buttercream:
1 stick butter, at room temperature
1/2 cup peanut butter
3/4 cup powdered sugar
2 tablespoons molasses
1 tablespoon heavy cream
Pinch salt
Cream the butter and peanut butter together using an electric mixer!. Add the sugar and molasses and beat until thick and creamy, about 2 minutes!. Add the heavy cream and salt and beat one additional minute!. Spread on the cookies immediately!.
Yield: about 2 cups
Peanut Butter and Strawberry Jam Filling:
3/4 cup creamy peanut butter
3/4 cup strawberry jam
Peanut Butter Brownie Cookies
Ingredients:
? 1 (19!.5 oz!.) package Pillsbury? Classic Traditional Fudge Brownie
? 1/4 cup butter or margarine, melted
? 4 ounces cream cheese, softened
? 1 large egg
? 1 cup powdered sugar
? 1 cup Jif? Creamy Peanut Butter
? 1/2 can Pillsbury? Chocolate Fudge Frosting
Directions:
1!. HEAT oven to 350°F!. Beat brownie mix, melted butter, cream cheese and egg in medium bowl 50 strokes with spoon until well blended (dough will be sticky)!.
2!. DROP dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets to make 24 cookies; smooth edge of each to form round cookie!.
3!. MIX powdered sugar and peanut butter in small bowl with spoon until mixture forms a ball!. With hands, roll rounded teaspoonfuls peanut butter mixture into 24 balls!. Lightly press 1 ball into center of each ball of dough!.
4!. BAKE 10 to 14 minutes or until edges are set!. Cool on cookie sheets at least 30 minutes!.
5!. SPREAD thin layer of frosting over peanut butter portion of each cooled cookie!.
High Altitude (above 3500 ft!.):
1!. FLATTEN cookies slightly before baking!. Bake at 350° F for 11 to 15 minutes!.
Yield: 24 cookiesWww@FoodAQ@Com
1 cup unbleached all-purpose flour
1/2 cup unsweetened cocoa powder, preferably Dutch process
1/2 teaspoon baking soda
1/4 teaspoon salt
4 ounces unsweetened chocolate, coarsely chopped
1 stick (4 ounces) unsalted butter, cut into tablespoons
1 1/2 cups granulated sugar
1 teaspoon pure vanilla extract
2 large eggs, lightly beaten
4 ounces milk chocolate, chopped into 1/4-inch chunks
1 cup chunky or smooth all-natural peanut butter
1/2 cup confectioners' sugar
Directions: 1!. Preheat the oven to 325°!. Line several baking sheets with parchment paper!. In a medium bowl, whisk the flour with the cocoa powder, baking soda and salt!.
2!. In a medium saucepan, melt the unsweetened chocolate with the butter over low heat!. Scrape the melted chocolate into a medium bowl and let cool!. Stir in the granulated sugar and vanilla until blended, then mix in the eggs!. Stir in the dry ingredients until a soft dough forms, then fold in the milk chocolate!.
3!. Roll slightly rounded teaspoons of the dough into 3/4-inch balls!. Arrange the balls 2 inches apart on the prepared baking sheets and flatten them slightly!. Bake the cookies for about 13 minutes, or until firm outside but still soft in the center; rotate the baking sheets halfway through!. Slide the parchment paper with the cookies onto wire racks to cool!.
4!. In a small bowl, blend the peanut butter with the confectioners' sugar!. Spread the flat side of half the cookies with the peanut butter filling, top with the remaining cookies and serve!.
Yield: 3 1/2 dozen!.
Recipe by:
Peter Halferty
Corpus Christi, TX
You can leave out the chocolate like I am going to do!! Hope you like them!
Here is another
Peanut Butter Sandwich Cookies Recipe courtesy Dan Smith and Steve McDonagh
1 stick butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon pure vanilla extract
1 egg
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup quick oats
Peanut Butter Molasses Buttercream, recipe follows
Preheat oven to 350 degrees F!.
Cream the butter and peanut butter together in a large mixer on high!. Add the sugar, brown sugar and vanilla and continue to beat until the mixture is fluffy!. Add the egg and beat until combined!. Mix the flour, baking soda, baking powder, and oats together in a separate bowl and add to the butter mixture!. Mix until well combined!.
Place the batter onto a sheet pan by the tablespoonful, leaving about 2 inches between each cookie!. Bake in the top half of the oven until the cookies are golden, about 10 minutes!. Remove and let cool!.
When the cookies are completely cool, put a teaspoonful of the butter cream or simply just some peanut butter and strawberry jelly, or chocolate-hazelnut spread into the center of half of the cookies!. Top with the remaining cookies, pressing down until the filling squeezes out a bit!. Refrigerate until ready to serve!.
Peanut Butter Molasses Buttercream:
1 stick butter, at room temperature
1/2 cup peanut butter
3/4 cup powdered sugar
2 tablespoons molasses
1 tablespoon heavy cream
Pinch salt
Cream the butter and peanut butter together using an electric mixer!. Add the sugar and molasses and beat until thick and creamy, about 2 minutes!. Add the heavy cream and salt and beat one additional minute!. Spread on the cookies immediately!.
Yield: about 2 cups
Peanut Butter and Strawberry Jam Filling:
3/4 cup creamy peanut butter
3/4 cup strawberry jam
Peanut Butter Brownie Cookies
Ingredients:
? 1 (19!.5 oz!.) package Pillsbury? Classic Traditional Fudge Brownie
? 1/4 cup butter or margarine, melted
? 4 ounces cream cheese, softened
? 1 large egg
? 1 cup powdered sugar
? 1 cup Jif? Creamy Peanut Butter
? 1/2 can Pillsbury? Chocolate Fudge Frosting
Directions:
1!. HEAT oven to 350°F!. Beat brownie mix, melted butter, cream cheese and egg in medium bowl 50 strokes with spoon until well blended (dough will be sticky)!.
2!. DROP dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets to make 24 cookies; smooth edge of each to form round cookie!.
3!. MIX powdered sugar and peanut butter in small bowl with spoon until mixture forms a ball!. With hands, roll rounded teaspoonfuls peanut butter mixture into 24 balls!. Lightly press 1 ball into center of each ball of dough!.
4!. BAKE 10 to 14 minutes or until edges are set!. Cool on cookie sheets at least 30 minutes!.
5!. SPREAD thin layer of frosting over peanut butter portion of each cooled cookie!.
High Altitude (above 3500 ft!.):
1!. FLATTEN cookies slightly before baking!. Bake at 350° F for 11 to 15 minutes!.
Yield: 24 cookiesWww@FoodAQ@Com
Using only brown sugar will make these cookies chewy!.
INGREDIENTS
1/2 cup margarine, softened
1/2 cup peanut butter
1 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups all-purpose flour
DIRECTIONS
Cream together margarine, peanut butter, sugar, egg, and vanilla!.
Sir in flour, baking soda and salt!.
Drop by spoonful onto an ungreased cookie sheet and then press each cookie down with the prongs of a fork
Bake in a preheated 350 degrees F (175 degrees C) oven until edges very lightly browning (about 7 to 10 minutes)!. Don't overcook!. Store them in an airtight container and they stay soft!Www@FoodAQ@Com
INGREDIENTS
1/2 cup margarine, softened
1/2 cup peanut butter
1 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups all-purpose flour
DIRECTIONS
Cream together margarine, peanut butter, sugar, egg, and vanilla!.
Sir in flour, baking soda and salt!.
Drop by spoonful onto an ungreased cookie sheet and then press each cookie down with the prongs of a fork
Bake in a preheated 350 degrees F (175 degrees C) oven until edges very lightly browning (about 7 to 10 minutes)!. Don't overcook!. Store them in an airtight container and they stay soft!Www@FoodAQ@Com
INGREDIENTS
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup butter, room temperature
1/2 cup peanut butter
1 egg
1 1/4 cup flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
METHOD
1 Cream the butter for 2 minutes!. Add the sugars, cream for 2 more minutes!. Mix in the peanut butter and egg!. Mix together the dry ingredients - flour, baking soda, baking powder and salt!. Stir into the sugar butter mixture!.
2 Wrap dough in plastic and refrigerate at least 3 hours!.
3 Preheat 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 a fork!. Bake until light brown, 9 to 10 minutes!. Cool on baking sheets for a minute; transfer to rack to cool completely!.
Makes about 2 dozen cookies!.
For chewier cookies, bake at 300°F for 15 minutes!.Www@FoodAQ@Com
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup butter, room temperature
1/2 cup peanut butter
1 egg
1 1/4 cup flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
METHOD
1 Cream the butter for 2 minutes!. Add the sugars, cream for 2 more minutes!. Mix in the peanut butter and egg!. Mix together the dry ingredients - flour, baking soda, baking powder and salt!. Stir into the sugar butter mixture!.
2 Wrap dough in plastic and refrigerate at least 3 hours!.
3 Preheat 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 a fork!. Bake until light brown, 9 to 10 minutes!. Cool on baking sheets for a minute; transfer to rack to cool completely!.
Makes about 2 dozen cookies!.
For chewier cookies, bake at 300°F for 15 minutes!.Www@FoodAQ@Com
It is a no bake, but it has PB, confectioners sugar, and vanilla!.
Peanut Butter Balls V
Submitted by: Karin Christian
Rated: 5 out of 5 by 21 members
Yields: 50 servings
"These are a no-bake great tasting ball!."
INGREDIENTS:
1/4 cup butter, softened
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup creamy peanut butter
1 cup confectioners' sugar
1 cup chopped pecans
1-1/4 cups graham cracker crumbs
1/2 cup confectioners' sugar
1 cup semisweet chocolate chips
1 tablespoon shortening
DIRECTIONS:
1!. Cream together the butter, vanilla, salt and peanut butter!. Stir in 2 cups of the confectioners' sugar, nuts and all but 1/2 cup of the graham cracker crumbs!. Add the last 1/2 cup of graham cracker crumbs only if needed; otherwise it may be difficult to mold the balls!.
2!. Form the mixture by hand into 1 inch balls!. Roll each ball in the remaining cup of confectioners' sugar!. Set the balls in a single layer on a cookie sheet and refrigerate until firm!. At this point the cookies may be dipped in melted chocolate or they can be left plain!. Store in an airtight container in the refrigerator!.
3!. To Dip Balls In Chocolate: In the top half of a double boiler; melt the chocolate chips and shortening just until the chips are melted!. Remove from heat but leave over hot water!. Insert a toothpick into the chilled balls and dip into the melted chocolate until coated!. Set on waxed paper until hardened!.
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>!.!.!.
You can dust these cookies with confectioners sugar!.
Joey's Peanut Butter Cookies
Submitted by: P!.L!. Weiss
Rated: 4 out of 5 by 621 members
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Ready In: 1 Hour
Yields: 36 servings
"My boyfriend's special recipe makes the peanut butteriest tasting cookie I have ever tasted!. These soft and chewy peanut buttery cookies are the best!"
INGREDIENTS:
1 cup peanut butter
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
3 tablespoons milk
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
DIRECTIONS:
1!. Preheat oven to 375 degrees F (190 degrees C)!.
2!. In a large bowl, cream together the peanut butter, butter, white sugar, and brown sugar until well blended!. Beat in the egg, milk, and vanilla one at a time!. Combine the flour, baking powder, and salt; stir into creamed mixture!. Roll tablespoonfuls of dough into balls!. Place cookies 2 inches apart onto ungreased cookie sheets!. Press each ball once with fork tines!.
3!. Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned!.Www@FoodAQ@Com
Peanut Butter Balls V
Submitted by: Karin Christian
Rated: 5 out of 5 by 21 members
Yields: 50 servings
"These are a no-bake great tasting ball!."
INGREDIENTS:
1/4 cup butter, softened
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup creamy peanut butter
1 cup confectioners' sugar
1 cup chopped pecans
1-1/4 cups graham cracker crumbs
1/2 cup confectioners' sugar
1 cup semisweet chocolate chips
1 tablespoon shortening
DIRECTIONS:
1!. Cream together the butter, vanilla, salt and peanut butter!. Stir in 2 cups of the confectioners' sugar, nuts and all but 1/2 cup of the graham cracker crumbs!. Add the last 1/2 cup of graham cracker crumbs only if needed; otherwise it may be difficult to mold the balls!.
2!. Form the mixture by hand into 1 inch balls!. Roll each ball in the remaining cup of confectioners' sugar!. Set the balls in a single layer on a cookie sheet and refrigerate until firm!. At this point the cookies may be dipped in melted chocolate or they can be left plain!. Store in an airtight container in the refrigerator!.
3!. To Dip Balls In Chocolate: In the top half of a double boiler; melt the chocolate chips and shortening just until the chips are melted!. Remove from heat but leave over hot water!. Insert a toothpick into the chilled balls and dip into the melted chocolate until coated!. Set on waxed paper until hardened!.
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>!.!.!.
You can dust these cookies with confectioners sugar!.
Joey's Peanut Butter Cookies
Submitted by: P!.L!. Weiss
Rated: 4 out of 5 by 621 members
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Ready In: 1 Hour
Yields: 36 servings
"My boyfriend's special recipe makes the peanut butteriest tasting cookie I have ever tasted!. These soft and chewy peanut buttery cookies are the best!"
INGREDIENTS:
1 cup peanut butter
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
3 tablespoons milk
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
DIRECTIONS:
1!. Preheat oven to 375 degrees F (190 degrees C)!.
2!. In a large bowl, cream together the peanut butter, butter, white sugar, and brown sugar until well blended!. Beat in the egg, milk, and vanilla one at a time!. Combine the flour, baking powder, and salt; stir into creamed mixture!. Roll tablespoonfuls of dough into balls!. Place cookies 2 inches apart onto ungreased cookie sheets!. Press each ball once with fork tines!.
3!. Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned!.Www@FoodAQ@Com
You need peanut butter, butter, eggs, sugar, and to top it off with a hersery kiss!. You can roll it in powder sugar and you can add a drop of vanilla for extra flavor, but it does not require those items!.Www@FoodAQ@Com