PEANUT BUTTER COOKIES NO SHORTENING RECIPES
PEANUT BUTTER CUP COOKIES RECIPE | ALLRECIPES
These cookies have a sweet peanut butter cup center.
Provided by BUCHKO
Categories Cookies
Total Time 1 hours 35 minutes
Prep Time 25 minutes
Cook Time 10 minutes
Yield 40 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
- Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
- Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
Nutrition Facts : Calories 122 calories, CarbohydrateContent 14.4 g, CholesterolContent 11.3 mg, FatContent 6.5 g, FiberContent 0.6 g, ProteinContent 2.4 g, SaturatedFatContent 2.7 g, SodiumContent 119.1 mg, SugarContent 9.2 g
PEANUT BUTTER COOKIES RECIPE - BETTYCROCKER.COM
The hash mark may be one of the most prevalent symbols in modern life, but it’s been the “mark” of peanut butter cookies for more than eighty years, and for good reason. Pressing a hash mark into each cookie ensures this dense dough will flatten out and bake evenly. While using this kitchen-tested recipe ensures your peanut butter cookies will turn out perfectly. It’s been in Betty’s back pocket for quite some time, and you can bet this recipe isn’t going anywhere soon. Home cooks from all over have claimed this to be the best peanut butter cookie they’ve ever made—and we certainly agree! Soft and chewy with the perfect salty-sweet balance, these tender cookies will disappear at every potluck, party or cookie exchange. For an added bit of sparkle, roll your cookies in coarse sparkling sugar just before baking.
Provided by Betty Crocker Kitchens
Total Time 2 hours 35 minutes
Prep Time 25 minutes
Yield 30
Number Of Ingredients 10
Steps:
- Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.
- Heat oven to 375°F.
- Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.
- Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.
Nutrition Facts : Calories 110 , CarbohydrateContent 12 g, CholesterolContent 5 mg, FatContent 1 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 1 g, ServingSize 1 Serving, SodiumContent 100 mg
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