NATURAL PEANUT BUTTER COOKIES RECIPES

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3-INGREDIENT PEANUT BUTTER COOKIES RECIPE: HOW TO MAKE IT



3-Ingredient Peanut Butter Cookies Recipe: How to Make It image

It is amazing how much flavor these simple 3-ingredient peanut butter cookies without brown sugar have. I make them very often because I always have the ingredients on hand. —Maggie Schimmel, Wauwatosa, Wisconsin

Provided by Taste of Home

Categories     Desserts

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 2 dozen.

Number Of Ingredients 3

1 large egg, room temperature, beaten
1 cup sugar
1 cup creamy peanut butter

Steps:

  • In a large bowl, mix all ingredients. Scoop level tablespoonfuls and roll into balls. Place on ungreased baking sheets and flatten with a fork., Bake at 350° until set, about 18 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 99 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 48mg sodium, CarbohydrateContent 11g carbohydrate (10g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

PEANUT BUTTER KISS COOKIES RECIPE | EPICURIOUS



Peanut Butter Kiss Cookies Recipe | Epicurious image

Press a milk chocolate kiss into the center of a warm peanut butter cookie for this classic treat. Peanut butter kiss cookies are a holiday family favorite.

Provided by Lauren Salkeld

Total Time 50 minutes

Prep Time 20 minutes

Yield Makes 24 to 30 cookies

Number Of Ingredients 11

1¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
½ cup packed dark brown sugar
8 tablespoons (1 stick) unsalted butter, cut into small pieces
½ cup smooth or chunky peanut butter (not natural)
1 large egg
1 teaspoon pure vanilla or almond extract
30 chocolate kisses, unwrapped
2 large baking sheets lined with parchment paper

Steps:

  • Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 350°F.
  • In a large bowl, sift together the flour, baking soda, and salt.
  • Place ½ cup sugar in a small bowl.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the remaining ½ cup sugar with the brown sugar, butter, and peanut butter and beat on medium speed, scraping the bowl occasionally, until light and fluffy, 2 to 3 minutes. Add the egg and vanilla or almond extract and beat on medium until fully incorporated, about 1 minute. With the mixer on low, add the flour mixture and stir until just combined. Roll the dough into walnut-size balls, roll in sugar, and arrange on baking sheets, leaving about 2 inches between cookies. Bake, switching the cookies between the upper and lower racks about halfway through baking, until just starting to brown, 8 to 10 minutes. Remove the cookies from the oven and press a chocolate kiss into the center of each. Cool the cookies on baking sheets for 10 minutes before transferring baked cookies to a wire rack to cool completely. Repeat with remaining dough balls on cooled baking sheets. DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days.

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From kirbiecravings.com
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