Ingredients Jump to Instructions ↓

  1. 1 teaspoon vanilla extract

  2. 1 cup peanut butter, creamy or crunchy

  3. 1 egg

  4. 1 1/3 cups baking sugar replacement (Splenda)

Instructions Jump to Ingredients ↑

  1. Directions Preheat the oven to 350°F. Coat a large baking sheet with butter and dust it with flour. Stir together the peanut butter, egg, 1 cup sugar replacement, and vanilla in a large mixing bowl. Taste the dough, and increase the amount of peanut butter if you find it too sweet. Coat your palms with oil and lightly kneed the dough. Then roll it into a cylinder that is about 1'' in diameter. Use it to make dough balls the size of walnuts, and transfer them to the baking sheet. Coat a fork with some sugar replacement, and then use it to press down and make a crisscross design on each cookie. Bake a batch for 12 minutes. When they are done, take them out of the oven and sprinkle lightly with remaining sugar replacement. Remove them from the pan and serve. Also read peanut butter recipes . Easy Peanut Butter Cookie Recipes from Scratch Ingredients ½ cup granulated sugar ½ tsp baking powder ½ cup packed brown sugar ¾ tsp baking soda ½ cup peanut butter 1 ¼ cups all-purpose flour ¼ cup shortening ¼ teaspoon salt ¼ cup butter or margarine, softened 1 egg Directions Preheat the oven to 375°F. In a large bowl, combine sugars, shortening, peanut butter, butter and egg. Mix well with wooden spoon and then add in the remaining ingredients and stir some more. Use plastic wrap to cover the bowl, and place it in the refrigerator for about 2 hours or until firm. Take out the dough and shape it onto 1 ¼'' balls. Place the dough balls on an ungreased cookie sheet, with space between each. Then press them down gently to flatten them. Bake for about 10 minutes or until light golden brown. Cool and eat/store. Soft and Crunchy Peanut Butter Cookies Ingredients ¼ cup Fisher dry-roasted peanuts 1 roll (16.5 ounces) Pillsbury refrigerated peanut butter cookies ¼ cup granulated sugar ½ cup powdered sugar ½ tsp ground cinnamon Crisco original no-stick cooking spray ½ cup JIF creamy peanut butter Directions Preheat the oven to 375°F. Combine the cinnamon , chopped peanuts and granulated sugar in a small bowl. Take a separate bowl, and mix together the peanut butter and powdered sugar until you have a smooth well blended paste. Shape this mixture into 1'' balls. The mixture should yield about 24 balls. Now slice the cookie dough into 12 pieces, and then slice each piece in half crosswise to make 24 pieces. Press each piece lightly. Use each cookie dough piece as a wrap around each peanut butter ball. Now roll these balls in the first peanut mixture, and pat them lightly so the mixture sticks. Place the balls on an ungreased cookie sheets, with space between each. Spray any flat kitchen instrument with Crisco original no-stick cooking spray, and use it to flatten the balls into disks with ½'' thickness. Sprinkle the cookies with remaining peanut mixture, and gently press down. Bake each batch for 7 to 12 minutes, or until edges are golden brown. Cool for a minute, and transfer to cooling rack. Store in an airtight container. Read about: Peanut Butter Fudge Peanut Butter Pie Recipes Best Peanut Butter Cookies


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