CRUNCHY PEANUT-BUTTER COOKIES
These salty-sweet-crunchy confections make the best snack.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 48
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. With an electric mixer, beat peanut butter, sugar, and butter until smooth. Beat in egg.
- On low speed, mix in flour and baking powder until a dough forms.
- Pinch off dough by the tablespoon; roll into balls. Place 2 inches apart on baking sheets (lined with parchment paper, if desired). With a floured fork, press balls in a crisscross fashion, flattening to a 1/2-inch thickness.
- Bake cookies, rotating sheets halfway through, until lightly golden, 18 to 22 minutes. Cool cookies on a wire rack. Store in an airtight container at room temperature up to 1 week.
CRUNCHY PEANUT BUTTER TARTS
For a fun, fuss-free dessert, try these darling tarts. They're a satisfying, rich family favorite. -Mary Kelley, Wilmington, North Carolina
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, beat the cream cheese, peanut butter and sugar until blended. Stir in sour cream and vanilla. Spoon into tart shells. Refrigerate for at least 1 hour. Top with whipped topping. Sprinkle with peanuts if desired.
Nutrition Facts : Calories 500 calories, Fat 34g fat (12g saturated fat), Cholesterol 32mg cholesterol, Sodium 375mg sodium, Carbohydrate 39g carbohydrate (24g sugars, Fiber 3g fiber), Protein 11g protein.
PEANUT BUTTER TARTS
If you are a peanut butter lover be sure to try these! You will need a mini muffin pan.
Provided by Gina Fletcher
Categories Desserts Cookies Thumbprint Cookie Recipes
Yield 6
Number Of Ingredients 11
Steps:
- In a medium bowl, cream the shortening, brown sugar, and white sugar. Stir in the egg, then the peanut butter. Sift together the flour, baking powder, baking soda, and salt; stir this into the creamed mixture. Refrigerate dough for 1 hour.
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan.
- Roll the dough into walnut sized balls and place into mini muffin cups; flatten slightly. Bake in preheated oven for 8 to 10 minutes, cookies should be light brown.
- While the cookies are baking, unwrap the mini peanut butter cups. Press mini peanut butter cups down into the center of the cookie tarts while they are hot from the oven. Allow cookies to cool slightly before removing from the pan. For special occasions, smooth off the top of the mini peanut butter cup with a small knife or spatula, and using a pastry bag, pipe a small star of whipped topping onto the center of each tart.
Nutrition Facts : Calories 638.6 calories, Carbohydrate 70.4 g, Cholesterol 31.9 mg, Fat 36.9 g, Fiber 2.6 g, Protein 10.9 g, SaturatedFat 11.2 g, Sodium 463 mg, Sugar 46.8 g
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