Best Amazing Peanut Butter Cookies Recipes

AMAZING PEANUT BUTTER COOKIES!

Amazing Peanut Butter Cookies! image

This is the best peanut butter cookie recipe I have ever come up with. No one I make them for can tell they're vegan! This recipe also doubles very well.

Provided by T_Wise

Categories Dessert

Time 27m

Yield 18 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup non-hydrogenated vegan margarine
1 tablespoon vegetable shortening
1/4 cup unbleached cane sugar
1/4 cup brown sugar
1/2 cup non-hydrogenated peanut butter
3 tablespoons vanilla-flavored soy yogurt
1 cup flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt

Steps:

Cream together margarine, shortening, peanut butter, soy yogurt, and sugars.
Mix remaining ingredients in a seperate bowl and then add them to the creamed mixture.
Refridgerate dough for 15 to 20 minutes, and bake at 375 for about 11 minutes.

Nutrition Facts : Calories 53.9, Fat 0.8, SaturatedFat 0.2, Sodium 73.6, Carbohydrate 11.1, Fiber 0.2, Sugar 5.7, Protein 0.7

AMAZING CHOCOLATE CHIP-PEANUT BUTTER COOKIES

Amazing Chocolate Chip-Peanut Butter Cookies image

Crisp on the outside and gooey on the inside, these irresistible cookies get extra crunch from dry-roasted peanuts. The recipe, from Epicurious member Ashlee L. Galletta of Winnipeg, Canada, was inspired by Reese's Peanut Butter Cups, so get ready for a heady dose of peanuts balanced by creamy milk chocolate. If you prefer your cookies a little less sweet, skim a couple of tablespoons of sugar from the recipe and swap in semisweet chocolate chips for the milk chocolate ones.

Yield makes about 30 cookies

Number Of Ingredients 13

Ingredients

1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup (packed) light brown sugar
2 large eggs
2 teaspoons pure vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 1/4 cups all-purpose flour
1 1/2 cups milk chocolate chips
1 1/2 cups peanut butter chips
1/2 cup dry-roasted unsalted peanuts, chopped
Special equipment: 2 large baking sheets; parchment paper

Steps:

Position a rack in the middle of the oven and preheat the oven to 375°F. Line 2 large baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars, and beat on high speed until pale and fluffy, about 5 minutes. Add the eggs 1 at a time, beating well after each addition and scraping down the bowl as necessary. Reduce the mixer speed to low and add the vanilla, baking soda, baking powder, and salt, and beat until just incorporated. Add the flour in 2 additions, mixing at a very low speed, until just incorporated. Stir in the milk chocolate chips, peanut butter chips, and peanuts.
Drop 1 1/2-inch balls of dough about 2 inches apart on the prepared baking sheets. Bake until the cookies are light golden brown on top and beginning to brown around the edges, about 12 minutes. Let cookies stand 1 minute, then transfer to a rack to cool and continue making cookies using cooled baking sheets.
The COOLED COOKIES can be stored, in an airtight container, at room temperature, up to 1 week.

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