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Peanut butter Smarties® cookies recipe

Peanut butter Smarties® cookies recipe



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  • Recipes
  • Dish type
  • Biscuits and cookies
  • Cookies
  • Peanut butter cookies

These are, by far, my favourite peanut butter cookie. Sometimes I find some peanut butter cookies just aren't peanut buttery enough, but this cookie is loaded with flavour. This cookie dough does not need chilling either – bonus!


East Midlands, England, UK

11 people made this

IngredientsMakes: 18 Smarties peanut buttercookies

  • 150g plain flour
  • 3/4 teaspoon bicarbonate of soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 110g unsalted butter
  • 100g granulated sugar
  • 110g brown sugar
  • 130g peanut butter
  • 1 large egg
  • 300g Smarties®

MethodPrep:20min ›Cook:15min ›Ready in:35min

  1. Preheat the oven to 180 C / Gas 4. Line a baking tray with baking parchment.
  2. In a medium bowl, combine the flour, bicarb, baking powder, and salt. Set aside.
  3. Place the butter, sugar, and brown sugar in a large bowl and cream them together with a hand mixer for approximately two minutes, until the mixture looks fluffy. Add the peanut butter and egg and mix until incorporated. Add in the dry ingredients and mix until the flour has almost disappeared. Add the Smarties® and stir them in. Form into tablespoon sized mounds and arrange on the prepared baking tray, allowing plenty of room for spread.
  4. Bake for 15 minutes, until the edges are slightly brown and the mounds have flattened a bit. Remove from the oven and let the cookies cool, then enjoy!

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Peanut Butter Cookies

Heat oven to 350° F. Line 2 baking sheets with parchment. In a large bowl, mix together the peanut butter, sugars, eggs, baking soda, and salt until smooth.

Shape the dough into balls (about 1 heaping tablespoon each) and place 2 inches apart on the prepared baking sheets. Using the tines of a fork, flatten each ball, creating a crisscross pattern.

Bake, rotating the baking sheets halfway through, until puffed and golden, 10 to 12 minutes (the cookies will deflate as they cool). Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.


Easy Peanut Butter Cookies recipe

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George Washington Carver (1864-1943), a good United states agricultural extendable instructor, via Alabama’s Tuskegee Commence,peanut butter cookie recipe had been the actual renowned marketer of the peanut instead for that natural cotton scalp,Easy Peanut Butter Cookies which in turn ended up greatly harmed through the boll weevil. He / she gathered 105 peanut dishes via several cookbooks, agricultural ads as well as other options.Easy Peanut Butter Cookies With his or her 1916 Analysis Bulletins named How you can Expand the actual Peanut and also 105 Ways of Preparing this for Human Intake, they bundled 3 dishes for peanut cookies getting in touch with for crushed/chopped nuts being an compound. It had been definitely not before first 1920 which peanut butter had been outlined being an compound within the cookies.
Preparing your receipee habits
The early peanut butter cookies were being rolled thin and also lower straight into shapes. They were also slipped and also changed to balls. That they did not get branch grades. The primary mention of the the actual famous criss-cross grades created with branch tines had been printed within the Schenectady Gazette upon Come july 1st 1, 1932. The Peanut Butter Snacks food said “Shape straight into balls and also right after setting these individuals on the piece of food page,Easy Peanut Butter Cookies push every one straight down that has a branch, very first the best way then one other,Easy Peanut Butter Cookies recipe so one of these look like squares upon waffles. ” Pillsbury, one of many large flour suppliers, popularized the employment of the actual branch within the 1930. The Peanut Butter Baseballs food within the 1933 model connected with Pillsbury’s Healthy Quality recipes directed the actual prepare food to be able to push the actual cookies utilizing branch tines.Easy Peanut Butter Cookies The 1932 or 1933 dishes do not explain precisely why this advice can be presented, even though: peanut butter piece of food bread can be lustrous,Easy Peanut Butter Cookies and also without having to be pressed, you won’t prepare food evenly. Using a branch to be able to push the actual bread can be a easeEasy Peanut Butter Cookies recipe bakers can also utilize a piece of food shovel.
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Recipe Summary

  • 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)

Heat oven to 350 degrees. Line several baking sheets with parchment paper, and set aside.

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.

In a medium mixing bowl, sift flour and baking soda together. Add to the butter mixture, and beat just to combine.

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.

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.


Homemade peanut butter cookies take only a few easy steps. First, beat the butter and sugar until light and fluffy.

Next, add in the egg and peanut butter before adding the flour and baking soda to form the cookie dough.

Make the cookies and use a fork to form the criss cross pattern. Bake in the oven for 15-18 minutes. It&rsquos that quick!


Recipe Summary

  • ½ cup natural-style, reduced-fat creamy peanut butter
  • ½ cup packed brown sugar
  • 7 tablespoons unsalted butter, softened
  • ½ teaspoon vanilla extract
  • ¾ cup granulated sugar, divided
  • 1 large egg
  • 5 ⅔ ounces all-purpose flour (about 1 1/4 cups)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Place first 4 ingredients (through vanilla) and 1/2 cup granulated sugar in a bowl beat with a mixer at medium speed until well blended (about 5 minutes). Add egg, beating well.

Weigh or lightly spoon flour into dry measuring cups level with a knife. Combine flour and next 3 ingredients (through salt), stirring well with a whisk. Gradually add flour mixture to sugar mixture, beating well. Cover and refrigerate 15 minutes or until dough is firm.

Roll dough into 30 (1 1/4-inch) balls. Place 1/4 cup granulated sugar in a small bowl. Roll balls in sugar, and place 2 inches apart on an ungreased baking sheet. Flatten cookies in a crisscross pattern with a fork. Bake at 375° for 10 minutes or until edges just begin to brown. Cool on pan 2 minutes. Remove from pan cool completely on wire racks.


Gather the ingredients. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

Kristina Vanni/Eric Kleinberg

In a large bowl combine the peanut butter, sugar, and egg. Stir until smooth and creamy.

Kristina Vanni/Eric Kleinberg

Roll into 1-inch balls and place on the prepared baking sheet.

Kristina Vanni/Eric Kleinberg

Place a small amount of sugar on a small plate. Dip a fork in the sugar and the press into each peanut butter cookie, flattening it and making a cross-hatch pattern. Dip the fork back in the sugar between each cookie.

Kristina Vanni/Eric Kleinberg

Bake in the preheated oven until just golden brown, about 10 minutes.

Kristina Vanni/Eric Kleinberg

Cool the cookies on the baking sheet for 2 minutes before removing to a wire rack.

Kristina Vanni/Eric Kleinberg

Continue cooling completely on a wire rack. Then, enjoy!

Kristina Vanni/Eric Kleinberg

How do you make peanut butter cookies taste better?

Peanut butter cookies should taste like peanuts! The ratio of peanut butter to the other ingredients in the recipe will ensure that the peanut flavor shines in every bite. That is what makes this three-ingredient version so delicious.

Which ingredients make these cookies moist and tender?

In this case, it is the peanut butter and the egg that make the cookies so moist and tender. The egg not only acts as a binder for the cookies, but it also adds moisture.

How do you make peanut butter cookies chewy from scratch?

If you are making peanut butter cookies from scratch and prefer a chewier cookie, the key is to slightly under-bake the cookies. Then ,when they come out of the oven, leave them on the cookie sheet for a few minutes to gently finish off the baking process. If you prefer a crispier cookie, simply bake a little longer until they are a deeper golden brown.

Why are my peanut butter cookies falling apart?

If your cookies are falling apart, first double-check the measurements and directions and make sure you followed everything exactly. Did you thoroughly incorporated the ingredients? If you find the cookies are difficult to roll, try refrigerating the dough for at least 1 hour. This will firm up the dough and make it easier to handle.


Salted Peanut Butter Cookies

1. Preheat the oven to 350°F. Line a rimmed sheet pan with parchment paper.

2. In a medium bowl, vigorously whisk together the light brown sugar and eggs until incorporated. Whisk in the vanilla extract. Add the peanut butter and mix with a spatula until smooth and completely incorporated, and until no ribbons of peanut butter can be seen. You know the dough is ready when it has the consistency of Play-Doh.

3. Using a scoop or a spoon, form the dough into 12 approximately 2-inch (2- to 2 1/4-ounce) balls and place them on the prepared rimmed sheet pan. For smaller cookies, use a heaping tablespoon.

4. Sprinkle the dough balls lightly with coarse-grained sea salt just before baking. Bake for 20 to 22 minutes, turning the rimmed sheet pan once halfway through baking (for smaller cookies, bake for 16 to 18 minutes). When finished, the cookies will be lightly golden and cracked on top. Let cool completely before serving.

5. You can bake these cookies as soon as the dough is prepared, but they will retain their shape better if you freeze them for 15 minutes before baking.

Chef's Tip: While the all-natural stuff works just fine, Skippy is our peanut butter brand of choice for this recipe as we've found it retains the dough shape best. These tasty cookies are gluten-free!

Here are some of our favorite takes, courtesy of our fans. Share your baking photos with us and tag @ovenly!


Best Peanut Butter for Cookies

The most common mistake with peanut butter cookies is using the wrong type of peanut butter. The BEST peanut butter for cookies is a processed creamy peanut butter, preferably Jif or Skippy. (Those are my preferred brands for baking.) Natural-style peanut butter is my choice for eating, but it just doesn’t produce the same type of cookie as its processed counterpart. Natural peanut butter lends dry, crumbly cookies. I recommend processed peanut butter for my peanut butter blossoms and peanut butter jam thumbprints too.

If you prefer peanut chunks, use Jif or Skippy crunchy. See recipe note.

Want to add extra peanut flavor? Go for it! Fold 1/2 cup of chopped peanuts or peanut butter chips into the cookie dough.

I’ve made hundreds of different cookie recipes and I say with 100% confidence that these are the best traditional peanut butter cookies I’ve ever had. And I know you’ll agree!


  • 4 cups ground roasted peanuts
  • 1 cup powdered sugar (icing sugar)
  • 1 cup peanut oil
  • 2 tablespoons shortening
  • 2 cups all-purpose flour
  • 1 egg yolk, beaten slightly for egg wash

  1. Mix the ground peanut, sugar, oil, shortening and flour together until well combined. Shaped into small balls and arrange it on a baking sheet lined with parchment paper.
  2. You can add a small circle pattern to the top of the peanut cookies by using the cap of your tooth paste. Just press the cap gently on top of each cookie to form the circle.
  3. Brush the top with the egg wash and bake the peanut cookies at 350°F (180°C) for 20 minutes or until brown.
  4. Remove from the oven and let cool. You can store the peanut cookies in an airtight container for up to two weeks.