SOFT -CHEWY PEANUT BUTTER DROP COOKIES
I found a version of this recipe in an old Southern Living Cookbook. I did make a few adjustments that I thought would elevate the flavors. I used extra peanut butter, added Vanilla Bean Paste instead of extract, & increased the baking powder. These cookies are soft & chewy & are a drop cookie, so it doesn't take long to make or...
Provided by Rose Mary Mogan
Categories Cookies
Time 40m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees F. I have listed the ingredients I used to make these cookies. Cream the butter and peanut butter in a large bowl.
- 2. Beat until mixture is creamy and smooth.
- 3. Add in both sugars, Vanilla bean paste or extract, and eggs. Then beat until blended together.
- 4. Add in 1/3 of the sifted flour mixture, and beat, then add in some of the milk and beat again.
- 5. Chop peanuts until broken into small pieces or use a kitchen hammer or food processor.
- 6. Now add another 1/3 of the flour, along with the chopped peanuts & milk.
- 7. Add in the remaining flour.Beat until batter is creamy and smooth. Grease or spray several large cookie sheets with cooking spray, and drop cookie dough onto sheet pans with a teaspoon, or if you prefer larger cookies use a tablespoon. Space at least 2 inches apart.
- 8. Place in preheated 350 degree F. oven and bake for 12 minutes or less, depending on your oven.
- 9. Remove cookies from sheet pan and place on cooling rack to cool completely,then transfer to a large platter or plate.
- 10. Serve with your favorite beverage, milk, coffee or tea. Enjoy these cookies they're delicious.
PEANUT BUTTER CORNFLAKE DROPS
I got this recipie off of another website a long time ago and fell in love with it its amazing and simple!!
Provided by Rissa Nich
Categories Drop Cookies
Time 10m
Yield 40 50, 4-8 serving(s)
Number Of Ingredients 3
Steps:
- Line baking sheets with waxed paper.
- Place morsels in large, microwave-safe bowl. Microwave on MEDIUM-HIGH (70%) power for 1 minute; stir.
- Microwave at additional 10 to 20-second intervals, stirring until smooth.
- Stir in peanut butter until smooth.
- Add corn flakes.
- Stir until coated.
- Drop by rounded teaspoon onto prepared baking sheets.
- Refrigerate for 20 minutes or until firm. Store in airtight container in refrigerator.
Nutrition Facts : Calories 938.5, Fat 55.4, SaturatedFat 25.5, Sodium 643.8, Carbohydrate 98.5, Fiber 4.8, Sugar 62.3, Protein 20.4
PEANUT BUTTER DROPS
These are very good. My mom used to make them for me after school quite often and now I do the same for my kids. Enjoy!
Provided by Anne L. Maury
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 48
Number Of Ingredients 6
Steps:
- In a saucepan place sugar, cocoa and the milk and stir with a whisk . Take the butter and slice into this mixture over low heat until all is mixed and melted.
- Bring this to a rolling boil and boil for 2 l/2 minutes... I test it by taking a cup of cold water and putting a spoonful of the mixture into the cold water. If it forms a ball it has boiled long enough. If it does not form a ball, it is not done yet. This may take 3 minutes.
- Turn off heat and add the peanut butter. Stir until it is mixed and then with heavy spoon mix in the oats and stir all together and drop by spoonfuls onto waxed paper.
Nutrition Facts : Calories 86.2 calories, Carbohydrate 12.6 g, Cholesterol 5.3 mg, Fat 3.7 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 1.6 g, Sodium 27.4 mg, Sugar 8.8 g
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