GLUTEN FREE COOKIES PEANUT BUTTER RECIPES

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BISQUICK PEANUT BUTTER BLOSSOM COOKIES - BETTYCROCKER.COM



Bisquick Peanut Butter Blossom Cookies - BettyCrocker.com image

One plus one equals delicious! Chocolate and peanut butter are a perfect match in these classic cookies.

Provided by Betty Crocker Kitchens

Total Time 50 minutes

Prep Time 20 minutes

Yield 36

Number Of Ingredients 6

1 can (14 ounces) sweetened condensed milk
3/4 cup peanut butter
2 cups Original Bisquick™ mix
1 teaspoon vanilla
Sugar
36 Hershey's® Kisses® brand milk chocolates, unwrapped

Steps:

  • Heat oven to 375°F. Mix milk and peanut butter in large bowl until smooth. Stir in Bisquick and vanilla.
  • Shape dough into 1 1/4-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.
  • Bake 8 to 10 minutes or until bottoms of cookies just begin to brown. Immediately press 1 milk chocolate candy into top of each cookie.

Nutrition Facts : Calories 130 , CarbohydrateContent 17 g, CholesterolContent 5 mg, FatContent 1 , FiberContent 1 g, ProteinContent 3 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 140 mg

SKINNY PEANUT BUTTER COOKIES RECIPE - BETTYCROCKER.COM



Skinny Peanut Butter Cookies Recipe - BettyCrocker.com image

We’re always finding new ways to enjoy our favorite recipes. While we love indulging in classic peanut butter cookies, some days we would rather enjoy that same delicious taste with a better-for-you, low-calorie recipe instead! We substituted in a combination of whole wheat flour, honey, brown sugar, and vegetable oil so these low-calorie peanut butter cookies would stay sweet and chewy but have less fat and fewer calories than the original recipe. Don’t worry, you don’t need to tell anyone, just enjoy them for how delicious they look and taste!

Provided by Betty Crocker Kitchens

Total Time 1 hours 0 minutes

Prep Time 45 minutes

Yield 30

Number Of Ingredients 11

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup no-trans-fat 68% vegetable oil spread stick, softened
1 egg
2 tablespoons honey
1 1/4 cups Gold Medal™ whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Additional granulated sugar

Steps:

  • Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter and vegetable oil spread with electric mixer on low speed until well mixed. Beat in honey and egg until well blended. Beat in remaining ingredients until dough forms.
  • Shape dough into 1 1/4-inch balls. Place balls about 3 inches apart on ungreased cookie sheets. Flatten in crisscross pattern with fork dipped in additional granulated sugar.
  • Bake 7 to 9 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.

Nutrition Facts : Calories 100 , CarbohydrateContent 14 g, CholesterolContent 5 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 1/2 g, ServingSize 1 Cookie, SodiumContent 95 mg, SugarContent 9 g, TransFatContent 0 g

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