Peanut Butter Carrot Cookies Recipes

CLASSIC PEANUT BUTTER COOKIES

Classic Peanut Butter Cookies image

Makes great cookies!

Provided by Shirley Sadler

Categories Desserts Cookies Peanut Butter Cookie Recipes

Time 1h25m

Yield 24

Number Of Ingredients 9

Ingredients

1 cup unsalted butter
1 cup crunchy peanut butter
1 cup white sugar
1 cup packed brown sugar
2 large eggs eggs
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons baking soda

Steps:

Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

Nutrition Facts : Calories 251.7 calories, Carbohydrate 29.7 g, Cholesterol 35.8 mg, Fat 13.6 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 5.9 g, Sodium 209.4 mg, Sugar 18.2 g

PEANUT BUTTER AND CARROT DOG TREATS

Peanut Butter and Carrot Dog Treats image

These tasty dog treats made with crunchy peanut butter, grated carrots, pumpkin puree, and applesauce make great gifts for your dog-owning friends. You can use larger cookie cutters to make biscuit-sized treats or smaller ones, if needed, for training purposes. Store cooled treats in an airtight container for up to 1 week, or in the freezer for up to 3 months.

Provided by jaybu

Categories Fruits and Vegetables Vegetables Squash

Time 1h25m

Yield 300

Number Of Ingredients 9

Ingredients

1 cup grated carrot
¾ cup natural peanut butter, chunky
½ cup unsweetened applesauce
½ cup pumpkin puree
¼ cup water
2 eggs
2 ½ cups whole wheat flour
1 teaspoon ground cinnamon
4 tablespoons whole wheat flour, or as needed

Steps:

Position racks in upper and lower thirds of oven; preheat to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Whisk grated carrot, peanut butter, applesauce, pumpkin puree, water, and eggs together in a large bowl until thoroughly combined. Stir in 2 1/2 cups flour and cinnamon with a sturdy spoon until incorporated. Add remaining flour, 2 tablespoons at a time, until dough holds together nicely.
Roll dough on a lightly floured surface to an even 3/8-inch thickness. Cut with 3/4-inch cookie cutters and place on the prepared baking sheets about 1/2-inch to 3/4-inch apart.
Bake 2 sheets in the preheated oven for 6 minutes. Switch racks and continue baking until edges are firm and golden brown (tops may still appear a bit puffy), another 6 to 7 minutes. Remove from the oven and allow to cool on the baking sheets for 3 to 5 minutes before removing to a wire rack to cool completely.
Repeat baking and cooling remaining dough.

Nutrition Facts : Calories 8.8 calories, Carbohydrate 1.1 g, Cholesterol 1.1 mg, Fat 0.4 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 4.2 mg, Sugar 0.1 g

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