Smooth, crunchy, or creamy. If you are a peanut butter lover, chances are you have different types of P&B in your house. Today, I have 6 Yummy Peanut butter cookie recipes, packed with delicious peanut butter taste !
Cookie Friday: Peanut butter lovers cookie
paradise
Peanut Butter Honey nut Crunch
Cookies
peanut butter cruch cookies
Peanut Butter Honey Crunch Cookies
PREP TIME: 40 MINS
TOTAL TIME:40 MINS
SERVING: 30
1 pouch peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
1 cup Cinnamon Toast Crunch cereal
1 cup Reese’s® Puffs cereal
1 cup Honey Nut Cheerios cereal
1.Heat oven to 350°F. In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Stir in cereals.
2.Onto un greased cookie sheet, drop and shape dough by rounded measuring tablespoonfuls 2 inches apart.
3.Bake 9 to 11 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooking rack.
Peanut butter M&M cookies
Peanut butter M&M Cookies
Cookie Friday: Peanut butter M&M cookie
sandwiches
Prep Time: 10 mins Bake Time:10 mins Total Time:20 mins Makes about 30
Ingredients
2 cups m&m’s 2 1/2 cups flour 1 teaspoon baking soda 1 cup butter 1 1/2 cups peanut butter 1 cup packed brown sugar
1 3/4 cup of peanut butter for filling
Directions
1.Preheat oven to 350
2.Cream together butters and sugars. Add the eggs and vanilla, beat well. Combine the flour and baking soda, mix into the creamed mixture.
3.Fold in 1 1/2 cups of the m&m’s with a spoon, being careful not to break the candies.
Roll the dough into 1 inch balls and place on {lightly spray with oil }cookie sheet. Place a couple of m&m’s on top of each cookie. Bake for 10 minutes, or until it’s light golden brown.
4.Remove from the oven, and let sit on the cookie sheet for a few mins. and transfer cookies to cooling rack to finish cooling.
5.Take a teaspoon of peanut butter and place on flat side of 1 cookie, place another cookie on top and repeat until finish.
Peanut butter creme cookie cups
peanut butter creme cups
Peanut Butter Creme Cookie Cups
PREP TIME: 10 MINS
TOTAL TIME: 60 MINS
SERVING:12 MINS
1/2 cup Fisher Chef’s Naturals Pecan Chips
1 package Pillsbury Big Deluxe refrigerated chocolate chip cookies
1/2 cup Hershey’s premier white baking chips
1/ 4 cup Jif Natural Creamy Peanut Butter Spread
1.Heat oven to 350°F. Place paper or foil baking cup in each of 12 regular-size muffin cups.
2.In small bowl, place pecan chips. Lightly coat each cookie with pecans; press into dough. Place each cookie, flat side down, in muffin cup.
3.Bake 18 to 22 minutes or until edges are golden brown. Cool in muffin cups on cooling rack 30 minutes. (Centers of cookies will sink slightly.)
4.In small microwavable bowl, microwave white chips on Medium 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until smooth. Stir peanut butter into melted chips until blended
5.Spoon about 2 teaspoons peanut butter mixture into each cookie cup. Store in covered container.
Peanut butter cookie pizza
peanut butter pizza
Chocolate-Peanut Butter Cookie Pizza
PREP TIME:15 MIN
TOTAL TIME: 1 hr 30 min
SERVING: 12
- 1 roll (16.5 oz) refrigerated chocolate chip cookies
- 1 package (8 oz) cream cheese, softened
- 1/2 cup creamy peanut butter
- 1 cup powdered sugar
- 1/4 cup milk
- 1 cup frozen whipped topping, thawed
- 3/4 cup hot fudge topping
- 1/4 cup chopped peanuts
1.Heat oven to 350°F. In ungreased 12-inch pizza pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.
2.Bake 15 to 20 minutes or until golden brown. Cool completely, about 30 minutes.
3.Meanwhile, in medium bowl, beat cream cheese, peanut butter, powdered sugar and milk until smooth. Fold in whipped topping.
4.Spread 1/2 cup of the fudge topping over cooled crust. Spread peanut butter mixture over top. Drizzle with remaining 1/4 cup fudge topping. Sprinkle with peanuts. Refrigerate at least 30 minutes or until serving time. Cut into wedges or squares.
Peanut butter brownie cookies
Peanut Butter Brownie Cookies
Ingredients
-
- 1 box Pillsbury Brownie Classics Traditional Fudge Brownie Mix
- 1/4 cup butter or margarine, melted
- 4 oz. cream cheese (from 8-oz. pkg.), softened
- 1 egg
- 1 cup powdered sugar
- 1 cup creamy peanut butter
- 1/2 (16-oz.) can chocolate fudge ready-to-spread frosting
1.Heat oven to 350°F. In medium bowl, beat brownie mix, melted butter, cream cheese and egg 50 strokes with spoon until well blended (dough will be sticky).
2.Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets to make 24 cookies; smooth edge of each to form round cookie.
3.In small bowl, mix powdered sugar and peanut butter with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls peanut butter mixture into 24 balls. Lightly press 1 ball into center of each ball of dough.
4.Bake at 350°F. for 10 to 14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes.
5.Remove from cookie sheets. Spread thin layer of frosting over peanut butter portion of each cooled cookie.
Hot Pink Chocolate-hazelnut-peanut butter sandwiches
Chocolate-Hazelnut-Peanut Butter Sandwich
Cookies
PREP TIME: 20 MINS
TOTAL TIME:60 MINS
SERVING: 12 MINS
Cookies
1 roll Pillsbury refrigerated peanut butter cookie dough
Hazelnut Mascarpone Filling
4 .oz mascarpone cheese or cream cheese
2 tablespoons hazelnut spread with chocolate
1/4 cup whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla
Toppers
1/2 cup semisweet chocolate chips, melted
2 .oz toasted hazelnuts, chopped
1.Heat oven to 350°F.
2.Shape cookie dough into 24 balls. Place 2 inches apart on ungreased cookie sheets.
3.Bake 9 to 14 minutes or until golden brown around edges. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
4.Dip or spread half of the tops of 12 of the cookies in melted chocolate. Place on cooking parchment paper. Top with chopped hazelnuts.
5.Meanwhile, in medium bowl, beat mascarpone cheese and hazelnut spread until smooth. In second bowl, beat cream with electric mixer on high speed until soft peaks form. Beat in powdered sugar and vanilla until stiff peaks form. Fold whipped cream mixture into mascarpone mixture just until combined.
6.Spread mascarpone mixture on bottoms of the 12 undipped cookies. Top with chocolate-dipped cookies to make sandwiches. Store in refrigerator until ready to serve.
Martha Stewart- Peanut butter cookies
Peanut Butter Cookies
INGREDIENTS
8 tablespoons (1 stick) unsalted butter
3/4 cup smooth peanut butter
1/2 cup granulated sugar
1/2 cup packed dark-brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking soda
Dry-roasted, salted peanuts, for sprinkling (optional)
DIRECTIONS
1.Heat oven to 350 degrees. Line several baking sheets with parchment paper, and set aside.
2.In the bowl of an electric mixer fitted with the paddle attachment, cream butter, peanut butter, and both sugars together until light and fluffy. Add egg and vanilla, and mix on medium speed until well combined.
3.In a medium mixing bowl, sift flour and baking soda together. Add to the butter mixture, and beat just to combine.
4.Scoop out 2 tablespoons of dough, shape into a ball, and place on one of the prepared baking sheets. Repeat with remaining dough, placing scoops 3 inches apart. Dip the tines of a fork in warm water; press the dough balls lightly with the back of the fork to flatten them slightly (dip the fork back in the water for each dough ball, to prevent sticking). Sprinkle with a few peanuts, if desired.
5.Transfer to the oven, and bake until golden brown, 18 to 20 minutes, rotating the baking sheets between the oven shelves halfway through baking. Transfer baking sheets to a wire rack to cool. Store in an airtight container at room temperature up to 1 week.
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