How To make Excellent Peanut Butter Cookies
1 1/2 c Butter, softened
1 1/2 c Crunchy peanut butter
1 1/2 c Sugar
1 1/2 c Brown sugar
3 lg Eggs
1 1/2 ts Vanilla extract
3 3/4 c Flour, sifted
2 1/4 ts Baking soda
3/4 ts Salt
Recipe by: Hudson Cooks 1) Thoroughly cream first 6 ingredients.
2) Sift together flour, soda and salt. Add to creamed ingredients.
3) Shape dough into 1" balls. Roll in granulated sugar. Place 2" apart
on ungreased cookie sheet. Use a fork to criss-cross tops. 4) Bake at 350 degrees, 10 to 12 min.
Formatted by Lynn Thomas. Source: Hudson Cooks, compiled by the Hudson Community Playground Project, Hudson, Ohio. -----
How To make Excellent Peanut Butter Cookies's Videos
3 Ingredient Peanut Butter Mug Cake Recipe!
Making 3 ingredient peanut butter mug cakes. In this recipe video, we'll show you how to make 3 ingredient peanut butter mug cake. Try this delicious peanut butter mug cake recipe!
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Peanut Butter Mug Cake! Now that we have your attention, we have a delightful little recipe for you, for those days when you really want a cosy dessert but you forgot to prepare something. Peanut Butter Cookie Mug Cake – This cookie in a mug takes just a few minutes and tastes just like a peanut butter cookie! Perfect for when you just want a single serving of a dessert! This Peanut Butter Mug Cake is moist, indulgent, and only takes a few minutes to make. Even better, this easy mug cake is a kid-friendly recipe!
If you love this how-to make 3 ingredient peanut butter mug cake recipe let us know what you think in the comments below! #dished #peanutbutter #mugcake
0:00 Preparing the peanut butter mug cake
0:23 Baking the peanut butter mug cake
Ingredients for making peanut butter mug cakes:
1 egg, beaten
3 tbsp peanut butter
1 tbsp brown sugar
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Peanut Butter Cookies | healthy flourless recipe
5-Ingredient peanut butter cookies are a healthy, flourless recipe that is easy to make. Made with peanut butter, egg, coconut sugar and vanilla these peanut butter cookies are rich, dense, and perfectly sweetened. Dip them into dark chocolate for one last layer of yum and enjoy!
I love making a double recipe so I can keep some in the freezer to enjoy throughout the week. They are also great for gifting during the holiday season.
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TIMESTAMPS
0:00 Intro
0:17 Getting Started
0:30 Choosing Peanut Butter
1:12 Adding Ingredients
2:03 Forming the Cookie
2:46 Bake Them In The Oven
3:09 Dip Them in Chocolate
4:23 Serve and Enjoy or Store For Later
FAVORITE FOODS + KITCHEN TOOLS:
Coconut Oil:
Lily's Chocolate Chips (low sugar):
Rimmed Baking Sheet:
Silpat Mat:
Natural Peanut Butter:
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Avocado Oil: (save 10% with code: CLEAN10)
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5-INGREDIENT PEANUT BUTTER COOKIES
1 cup all-natural peanut butter (I used salted)
1 egg
1/2 cup coconut sugar or monk fruit
1 teaspoon vanilla extract
4 ounces dark chocolate
1 teaspoon coconut oil
INSTRUCTIONS
Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper, a Silpat mat or lightly coat with cooking spray. In a large bowl, stir together cookie dough ingredients (peanut butter, egg, monk fruit, or coconut sugar and vanilla) until fully combined.
Scoop a heaping tablespoon of the dough into your hands and form a ball, then flatten out into a disc-like cookie shape. Place on a baking sheet and repeat until you have worked through all of the dough. Using a large fork, flatten cookies slightly then turn the fork going in the opposite direction and flatten just slightly again (this will create a criss-cross pattern).
Bake cookies for 10-12 minutes or until the cookies are cooked through, golden brown, and fragrant. Cool to room temperature.
Melt chocolate in the microwave or in a double boiler. Stir coconut oil into melted chocolate. Dip one-third of the cookie into the chocolate and then place it back on the cookie sheet. Sprinkle with a bit of flaky sea salt and repeat until you have worked through all of the cookies. Place the baking sheet in the fridge for one hour or until the chocolate has been set up. Enjoy!
NOTES
For the sweetener, you can swap in any type of granulated sugar you have or prefer, they all work!
Storage: Keep cookies stored in an airtight container in the refrigerator for up to one week.
Freezing Instructions: Cookies can be frozen for up to 2 months, then thawed overnight in the refrigerator or at room temperature before enjoying.
NUTRITION ANALYSIS
Serving: 1cookie | Calories: 189kcal | Carbohydrates: 9g | Protein: 7g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 106mg | Potassium: 213mg | Fiber: 2g | Sugar: 4g | Vitamin A: 23IU | Calcium: 18mg | Iron: 2mg
Disclaimer: product links may include affiliate links.
#peanutbuttercookies #flourlesspeanutbuttercookies #healthycookierecipe
#roastedpotatoes #ovenroastedpotatoes #easypotatorecipe
Peanut Butter Cookies (Classic Version) - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Peanut Butter Cookies. Peanut Butter Cookies are instantly recognizable by their crisscross pattern. They have that 'sweet and salty' flavor combination that make them irresistible.
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Best Peanut Cookies Recipe made at Home (MELT IN YOUR MOUTH)
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Epidemic Sound
©Yummy treats from Josephine's Recipes
Happiness is Homemade with Love
Peanut Butter Oatmeal Cookies with BRIAN!! | Preppy Kitchen
Chewy and soft, these Peanut Butter Oatmeal Cookies come together quickly with pantry staples and no chilling time! Packed with peanut butter flavors and oatmeal, these peanut butter oat cookies are always a delightful snack that is both filling and delicious.
RECIPE:
If you’re a fan of oatmeal and peanut butter, then these peanut butter oatmeal cookies are the perfect cookie for you. They’re tender and chewy on the inside and just the right amount of crispy on the outside. I love how they’re not too sweet and only require pantry staples. They’re so quick and easy that even your kids can help out. Plus, we’re all supposed to have more oatmeal in our daily diet, right?
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.