Best Brittas Peanut Butter Cookies Recipes

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CLASSIC PEANUT BUTTER COOKIES



Classic Peanut Butter Cookies image

Makes great cookies!

Provided by Shirley Sadler

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 1h25m

Yield 24

Number Of Ingredients 9

1 cup unsalted butter
1 cup crunchy peanut butter
1 cup white sugar
1 cup packed brown sugar
2 large eggs eggs
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons baking soda

Steps:

  • Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
  • In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
  • Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

Nutrition Facts : Calories 251.7 calories, Carbohydrate 29.7 g, Cholesterol 35.8 mg, Fat 13.6 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 5.9 g, Sodium 209.4 mg, Sugar 18.2 g

3-INGREDIENT PEANUT BUTTER COOKIES



3-Ingredient Peanut Butter Cookies image

This is one of my favorite cookies to make. They are the only peanut butter cookies my family will eat! Sprinkle a pinch of sugar on cookies before baking, if desired.

Provided by heather

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 22m

Yield 24

Number Of Ingredients 3

1 cup peanut butter
1 cup white sugar
1 egg

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix peanut butter, sugar, and egg together in a bowl using an electric mixer until smooth and creamy. Roll mixture into small balls and arrange on a baking sheet; flatten each with a fork, making a criss-cross pattern.
  • Bake in the preheated oven for 10 minutes. Cool cookies on the baking sheet for 2 minutes before moving to a plate.

Nutrition Facts : Calories 98.4 calories, Carbohydrate 10.5 g, Cholesterol 7.8 mg, Fat 5.6 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 52.3 mg, Sugar 9.3 g

CLASSIC PEANUT BUTTER COOKIES



Classic Peanut Butter Cookies image

For the best texture, use regular, not natural, peanut butter.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 4 dozen

Number Of Ingredients 8

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup packed light-brown sugar
2 large eggs
1 1/2 cups smooth peanut butter

Steps:

  • Preheat oven to 350 degrees. Whisk flour, baking soda, and salt in a medium bowl.
  • Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, 2 to 3 minutes. Mix in eggs, then peanut butter.
  • Reduce speed to low. Add flour mixture in 3 batches, mixing until just combined after each addition. Cover with plastic wrap, and refrigerate 30 minutes.
  • Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 1 1/2 inches apart. Press cookies with fork tines to flatten and create a cross-hatch pattern. Bake until golden brown, 14 to 16 minutes. Let cool on sheets 5 minutes. Transfer cookies to wire racks to cool completely.

SUPER-EASY PEANUT BUTTER COOKIES



Super-Easy Peanut Butter Cookies image

When we need cookies in a snap, this is our best go-to recipe - easy, fast and super delicious!

Provided by Kraft Peanut Butter

Categories     Trusted Brands: Recipes and Tips     KRAFT Peanut Butter

Time 30m

Yield 24

Number Of Ingredients 3

1 cup KRAFT Smooth Peanut Butter
½ cup white sugar
1 egg

Steps:

  • Heat oven to 325 degrees F.
  • Mix all ingredients with large spoon until well blended.
  • Roll into 24 balls; place, 4 inches apart, on baking sheets. Flatten with fork.
  • Bake 20 min. or until lightly browned. (Do not overbake.)
  • Cool 5 min. on baking sheets; transfer to wire racks. Cool completely.

Nutrition Facts : Calories 79.1 calories, Carbohydrate 6.8 g, Cholesterol 7.8 mg, Fat 5.5 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 1.1 g, Sodium 42.9 mg, Sugar 4.8 g

PEANUT BUTTER COOKIES - THE MAGNOLIA BAKERY



Peanut Butter Cookies - the Magnolia Bakery image

Chocolate chips may be substituted for the coarsely chopped chocolate. You can also use crunchy peanut butter but may want to reduce or eliminate the chopped peanuts. Cookies should be small.

Provided by swissms

Categories     Drop Cookies

Time 20m

Yield 36 cookies, 18 serving(s)

Number Of Ingredients 15

1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup creamy peanut butter (Skippy)
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter morsels (peanut butter chips)
1/2 cup semisweet chocolate, chopped very coarsely
1/4 cup chopped peanuts
1/4 cup sugar (approximately, for rolling)

Steps:

  • Preheat oven to 350 degrees.
  • In a medium bowl, combine the flour, baking soda, baking powder, and salt.
  • In a large bowl, beat the butter and the peanut butter together until fluffy.
  • Add the sugars and beat until smooth. Add the egg, milk and vanilla extract and mix well.
  • Add the flour mixture and beat thoroughly.
  • Stir in the peanut butter chips, chocolate, and peanuts.
  • Refrigerate the dough for 10-20 minutes.
  • Drop the dough by rounded teaspoonfuls into a bowl of granulated sugar.
  • Place onto ungreased cookie sheets, at least two inches apart. Using a fork, lightly indent with a crisss-cross pattern (do not over flatten).
  • Bake for 10 to 12 minutes. Do not overbake; cookies may appear to be underdone but they will continue to bake after removed from the oven.
  • Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

BRITTA'S PEANUT BUTTER COOKIES



Britta's Peanut Butter Cookies image

Categories     Cookies     Mixer     Egg     Dessert     Bake     Kid-Friendly     Peanut     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 40 large cookies

Number Of Ingredients 11

4 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 sticks (3/4 pound) unsalted butter, softened
1 1/3 cups creamy peanut butter
2/3 cup granulated sugar
2 1/4 cups packed brown sugar
1/3 cup vegetable oil
3 large eggs plus 2 large yolks
2 tablespoons pure vanilla extract

Steps:

  • Preheat oven to 350°F with racks in upper and lower thirds.
  • Whisk together flour, baking powder, baking soda, and salt in a bowl.
  • Beat together butter, peanut butter, sugars, and oil with an electric mixer at high speed just until pale and creamy, about 2 minutes in a stand mixer or longer with a handheld. Add whole eggs, yolks, and vanilla and beat until just incorporated. Reduce speed to low, then add flour mixture in 3 batches, mixing until well incorporated.
  • Scoop scant 1/4cups of dough about 2 inches apart onto 2 ungreased large baking sheets. Flatten mounds with floured tines of a fork, making a crosshatch pattern, into 2 1/2-inch cookies (about 1/2 inch thick).
  • Bake, switching position of sheets halfway thourough baking, until slightly puffed and golden around edges, about 30 minutes total. Transfer cookies to racks to cool.
  • Switch an oven rack to middle position and make more cookies with remaining dough on a cooled baking sheet.

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