RICH PEANUT BUTTER COOKIES RECIPE - BETTYCROCKER.COM
Peanut butter chips are the secret flavor boost in these otherwise traditional cookies.
Provided by Betty Crocker Kitchens
Total Time 40 minutes
Prep Time 40 minutes
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. In large bowl, beat brown sugar, peanut butter, butter and egg with electric mixer on medium speed until creamy, or mix with spoon. Stir in flour, baking soda, baking powder and salt. Stir in peanut butter chips.
- Shape dough into 1 1/2-inch balls. Dip tops of balls into granulated sugar. Place balls, sugared sides up, about 3 inches apart on ungreased cookie sheet (do not flatten).
- Bake cookies 9 to 10 minutes or until light brown. Cool 5 minutes; remove from cookie sheet to wire rack.
Nutrition Facts : Calories 175 , CarbohydrateContent 21 g, CholesterolContent 25 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 3 g, SaturatedFatContent 4 g, ServingSize 1 Cookie, SodiumContent 130 mg
JELLY-FILLED CUPCAKES WITH PEANUT BUTTER FROSTING RECIPE …
Provided by Tyler Florence
Categories dessert
Total Time 1 hours 5 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 12 cupcakes
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 F. Line one 12-cup standard muffin tin with paper cupcake liners. Gently spray the liners with baking spray and set aside.
- Sift the flour, baking powder and salt over a large piece of paper. In a large bowl, cream the butter and granulated sugar with a hand mixer on medium speed until light and fluffy. Beat in the eggs, egg yolk and vanilla. Reduce the speed to low and scrape down the sides of the bowl. Pour in the milk and continue to mix until smooth (the batter may look curdled at first but will smooth out). Pick up the paper with the dry ingredients and gradually pour into the wet ingredients. Continue to mix just until blended.
- Spoon the batter evenly into the prepared tin, filling the cups about three-quarters full. Bake until the tops of the cupcakes spring back to the touch and are not too golden, about 20 minutes. Cool in the tin for 15 minutes, and then allow to cool completely on a wire rack before filling, frosting or decorating.
- Fill a squeeze bottle with the grape jelly and screw on the cap. Carefully insert the tip of the squeeze bottle as far as it will go into the tops of the cupcakes. Gently squeeze about 1 tablespoon jelly inside of each cupcake. Ice the tops of the cupcakes with Peanut Butter Frosting to cover. Decorate with your favorite candy.
- Beat the peanut butter, butter and cream cheese with a hand or stand mixer on medium speed until light and fluffy. Slowly add the confectioners' sugar and continue to mix until the frosting is smooth. Mix in the milk and continue to mix until it reaches a good spreading consistency.
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RICH PEANUT BUTTER COOKIES RECIPE - BETTYCROCKER.COM
Peanut butter chips are the secret flavor boost in these otherwise traditional cookies.
From bettycrocker.com
Reviews 4.5
Total Time 40 minutes
Calories 175 per serving
From bettycrocker.com
Reviews 4.5
Total Time 40 minutes
Calories 175 per serving
- Bake cookies 9 to 10 minutes or until light brown. Cool 5 minutes; remove from cookie sheet to wire rack.
See details
JELLY-FILLED CUPCAKES WITH PEANUT BUTTER FROSTING RECIPE …
From foodnetwork.com
Reviews 4.3
Total Time 1 hours 5 minutes
Category dessert
Cuisine american
Reviews 4.3
Total Time 1 hours 5 minutes
Category dessert
Cuisine american
- Beat the peanut butter, butter and cream cheese with a hand or stand mixer on medium speed until light and fluffy. Slowly add the confectioners' sugar and continue to mix until the frosting is smooth. Mix in the milk and continue to mix until it reaches a good spreading consistency.
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