FAVORITE PEANUT BUTTER COOKIES RECIPE | ALLRECIPES
Simple peanut butter cookies with the traditional crisscross on the top.
Provided by Anita
Categories Peanut Butter Cookies
Total Time 1 hours 0 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 4 1/2 dozen
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large bowl, cream together the peanut butter, margarine, brown sugar and white sugar. Beat in the eggs and vanilla. Combine the flour, baking powder and baking soda; stir into the peanut butter mixture. Form dough into walnut sized balls and place them 2 inches apart onto ungreased cookie sheets. Dip a fork into flour and criss cross each cookie to flatten slightly.
- Bake for 12 to 15 minutes in the preheated oven, until just lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 108.9 calories, CarbohydrateContent 11 g, CholesterolContent 6.9 mg, FatContent 6.6 g, FiberContent 0.5 g, ProteinContent 2.3 g, SaturatedFatContent 1.3 g, SodiumContent 99.9 mg, SugarContent 6.4 g
DARK CHOCOLATE PEANUT BUTTER BARK (LOW SUGAR) - SKINNYTASTE
Dark Chocolate Peanut Butter Bark with Sea Salt is so easy to make, just 3 ingredients! It makes a great homemade holiday gift!
Provided by Gina
Categories Dessert
Total Time 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 8
Number Of Ingredients 3
Steps:
- Line a small 9 x 13-inch sheet pan with parchment paper. Set aside.
- Chop the chocolate with a knife. Melt the chocolate in the microwave, stirring the chocolate every 30 seconds to help avoid seizing. Once melted and smooth, set aside. This took me about 1 1/2 minutes, but will vary with every microwave.
- Melt the peanut butter in the microwave in 20-second increments, stirring after each increment, until completely smooth, about 4o seconds.
- Pour chocolate onto the prepared baking sheet, spreading with a rubber spatula into a smooth layer.
- Drizzle melted peanut butter mixture in parallel lines on top of chocolate. Run a toothpick or knife through to form swirls.
- Top with a pinch or two of coarse sea salt.
- Allow the bark to set completely in the refrigerator, about 30 minutes.
- Once hardened, break into pieces as large or as small as you want.
- Keep bark stored in an airtight container refrigerated or in a in a cool, dry place for up to 1 week.
Nutrition Facts : ServingSize 1 ounce, Calories 144 kcal, CarbohydrateContent 17 g, ProteinContent 3 g, FatContent 12 g, SaturatedFatContent 6.5 g, CholesterolContent 17 mg, SodiumContent 19 mg, FiberContent 8 g, SugarContent 0.5 g
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