GLUTEN FREE PEANUT BUTTER COOKIES RECIPE - BETTYCROCKER.COM
Packed with great peanut butter taste, these peanut butter cookies are sure to please.
Provided by Betty Crocker Kitchens
Total Time 2 hours 40 minutes
Prep Time 40 minutes
Yield 30
Number Of Ingredients 7
Steps:
- In large bowl, mix sugars, peanut butter, shortening, butter and egg. Stir in Bisquick mix. Cover; refrigerate about 2 hours or until firm.
- Heat oven to 375°F. Shape dough into 1 1/4-inch balls. On ungreased cookie sheets, place balls about 3 inches apart. With fork dipped in sugar, flatten balls in crisscross pattern.
- Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 100 , CarbohydrateContent 11 g, CholesterolContent 10 mg, FatContent 1 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 2 g, ServingSize 1 Cookie, SodiumContent 80 mg, SugarContent 8 g, TransFatContent 0 g
GLUTEN-FREE DOUBLE PEANUT BUTTER COOKIES RECIPE ...
Enjoy these cookies stuffed with peanut butter and topped with sugar – perfect dessert treat for your guests.
Provided by Betty Crocker Kitchens
Total Time 1 hours 30 minutes
Prep Time 1 hours 30 minutes
Yield 24
Number Of Ingredients 18
Steps:
- Heat oven to 350°F. Line cookie sheet with cooking parchment paper; spray paper with cooking spray (without flour).
- In small bowl, mix flours, xanthan gum, baking powder and salt with whisk; set aside. In medium bowl, beat 1/2 cup peanut butter, the oil, eggs, brown sugar, milk and vanilla with electric mixer on medium speed until well blended. Gradually add flour mixture, beating on low speed until blended.
- In small bowl, mix 1/2 cup peanut butter and the powdered sugar until fully incorporated; form into ball. Divide filling into 24 pieces and shape into balls; set aside.
- Divide cookie dough into 24 pieces and shape into balls. Flatten each ball into 2 1/2-inch round; place 1 filling ball on each dough round and shape dough around filling, covering completely. In small bowl, place granulated sugar. Roll each ball in sugar and place on cookie sheet. Flatten in crisscross pattern with fork.
- Bake 9 to 11 minutes or until set. Cool 5 minutes; remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 210 , CarbohydrateContent 29 g, CholesterolContent 20 mg, FatContent 1 1/2 , FiberContent 2 g, ProteinContent 5 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 150 mg, SugarContent 14 g, TransFatContent 0 g
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