Best Awesome Peanut Butter Cookies Recipes

Awesome Peanut Butter Oatmeal Cookies!!! image

Provided by Seasoned Cook

Categories Dessert

Time 23m

Yield 36 cookies

Number Of Ingredients 11

Steps:

Mix softened butter with sugars and peanut butter. Add egg and vanilla. Blend in dry ingredients.
Form into large balls and press down onto a greased cookie sheet.
Bake in a 350 degree oven for 13 minutes.
Note: If optional raisins are used, plump raisins by boiling in 1 cup water for 2 minutes.

Nutrition Facts : Calories 166, Fat 9.3, SaturatedFat 4.1, Cholesterol 18.7, Sodium 124.5, Carbohydrate 18.7, Fiber 1.1, Sugar 10.8, Protein 3.2

Awesome Peanut Butter Cookies! image

Provided by Kittencalrecipezazz

Categories Dessert

Time 20m

Yield 4 dozen

Number Of Ingredients 10

1/2 cup Crisco shortening (butter flavor or plain)
1/2 cup butter, softened
1 cup crunchy peanut butter
1 cup white sugar
1 cup firmly packed light brown sugar
2 large eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt

Steps:

Set oven to 350°.
In a bowl, cream together the Crisco shortening, butter, peanut butter and sugars until well mixed and creamy.
Add in the eggs; beat well.
In a seperate bowl, stir together the flour, baking powder, baking soda and salt; stir into batter; mix well until well combine.
Add in chocolate chips (or chopped peanuts) if using.
Roll into 1-inch balls, and place on a greased baking sheet.
Flatten each ball with a fork in a criss-cross pattern.
Bake for 10-12 minutes, or until the cookies begin to brown (don't overbake!).

Nutrition Facts : Calories 1533.1, Fat 84, SaturatedFat 27.1, Cholesterol 154, Sodium 1422.4, Carbohydrate 177.9, Fiber 7.3, Sugar 109, Protein 27

Awesome Gluten Free Vegan Peanut Butter Cookies image

Provided by Annabell B

Categories Dessert

Time 20m

Yield 24 cookies

Number Of Ingredients 6

1 1/2 cups teff flour (we use Bob's Red Mill Teff Flour)
1/2 teaspoon sea salt (or plain salt even)
1/2 cup maple syrup (which can be replaced by agave nectar, if you can't eat syrup)
1/2 cup canola oil (or any vegetable based)
1 teaspoon vanilla (Frontier makes gluten free vanilla)
1 cup peanut butter

Steps:

Preheat oven to 350.
In a large bowl combine dry ingredients, set aside.
In a food processor blend syrup, oil, vanilla and peanut butter.
Add the wet ingredients to the dry, blend well.
Shape dough into walnut sized balls.
Place on a slightly greased cookie sheet and flatten gently with the tines of a fork.
Bake about 13-15 minutes.
Cool on wire rack.

Nutrition Facts : Calories 121.4, Fat 10, SaturatedFat 1.4, Sodium 98.4, Carbohydrate 6.6, Fiber 0.7, Sugar 5, Protein 2.7