PEANUT ROLL RECIPE RECIPES

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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

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.

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

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.

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  • 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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