PEANUT BUTTER FILLED COOKIES RECIPES

Name: Peanut Butter Cookies
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2 dozen cookies
Cuisine: american
Ingredients: 1 cup sugar, 1/4 cup additional to roll cookies; 1 stick butter, at room temperature; 1 egg; 1 cup smooth peanut butter; 1 teaspoon vanilla; 1/2 teaspoon salt; 1/2 teaspoon baking soda; 1 1/2 cups flour

PEANUT BUTTER COOKIES RECIPE | FOOD NETWORK KITCHEN | FOOD ...

Peanut Butter Cookies Recipe | Food Network Kitchen | Food ... image

Make Food Network Kitchen's easy recipe for classic Peanut Butter Cookies with just one bowl and a few pantry ingredients.

Provided by Food Network Kitchen

Categories dessert

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 2 dozen cookies

Number Of Ingredients 8

Ingredients

1 cup sugar, 1/4 cup additional to roll cookies
1 stick butter, at room temperature
1 egg
1 cup smooth peanut butter
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups flour

Steps:

Preheat oven to 375 degrees. Grease a baking sheet. In a large bowl, cream together sugar and butter. Beat in egg to mixture. Mix in peanut butter and vanilla until smooth and creamy. Stir in salt, baking soda and flour until well combined. Roll dough into 1 inch balls and then roll in sugar. Place on baking sheet and flatten with fork. Bake for 12-15 minutes.

3-INGREDIENT PEANUT BUTTER COOKIES RECIPE | EPICURIOUS

3-Ingredient Peanut Butter Cookies Recipe | Epicurious image

With just three ingredients, this easy peanut butter cookie recipe is streamlined for minimal fuss. These gluten-free cookies are one of our best desserts.

Provided by Molly Baz

Total Time 35 minutes

Prep Time 20 minutes

Yield About 2 dozen cookies

Number Of Ingredients 4

Ingredients

1 large egg
1 cup creamy peanut butter
1 cup sugar
Flaky sea salt (optional)

Steps:

Arrange racks in upper and lower thirds of oven; preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.
Beat egg with a whisk in a medium bowl. Add peanut butter and sugar and whisk until fully incorporated and smooth. Drop mounds of dough by the tablespoonful onto parchment-lined baking sheets, spacing about 2" apart. Lightly press tops of cookies with tines of a fork, making a crosshatch pattern. Sprinkle with salt, if using. Bake cookies, rotating trays halfway through, until golden brown, 10–12 minutes. Transfer to a wire rack and let cool slightly. DO AHEAD: Cookies can be baked 3 days ahead. Store in an airtight container at room temperature.

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