Peanut Butter Butter Cookies
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Chocolate peanut butter crunch cookies
- 125g Flora Buttery
- 100g light brown soft sugar
- 3 tablespoons golden syrup
- 3 tablespoons peanut butter
- 1 teaspoon vanilla extract
- 220g self-raising flour
- 3 tablespoons good-quality cocoa powder
- 100g salted peanuts , roughly chopped
- Step 1Preheat oven to 180C/160C fan-forced (350°F/gas Mark 4).
- Step 2In a bowl, beat the Flora Buttery and sugar together. Add golden syrup, peanut butter and vanilla extract to the same bowl and mix in well. Add in flour, cocoa and peanuts and mix well, forming a soft sticky cookie dough.
- Step 3Take a spoonful of the mixture, shape into a ball about the size of a walnut and place on a baking sheet lined with baking parchment. Repeat the process until all the mixture has been used, making sure to space them well apart and using more than one baking sheet if necessary.
- Step 4Use the back of a fork to press down and flatten each cookie dough ball.
- Step 5Bake for 12–15 minutes in the oven. Remove and cool on the baking sheet.
Peanut butter cookies
- 200g butter
- 3/4 cup brown sugar
- 1 teaspoon vanilla essence
- 3/4 cup smooth peanut butter
- 1 1/2 cups plain flour
- 1 cup self-raising flour
- 200g scorched peanuts, roughly chopped
- Step 1Preheat oven to 160°C or 140°C fan-forced, and line 2 large baking trays with non-stick baking paper. Using electric beaters, beat butter, sugar and vanilla in a large bowl until light and creamy. Beat in peanut butter.
- Step 2Sift flours over butter mixture and use a non-serrated knife to mix to a dough. Add scorched peanuts and mix through with the knife.
- Step 3Roll heaped tablespoons of dough into balls and place onto prepared trays. Flatten to about 1.5cm. Bake for 15 minutes, until lightly golden underneath – they will still be soft.
- Step 4Leave on trays for 5 minutes, then transfer to a wire rack to cool.
Peanut butter rocky road ice-cream cake
- 2 x 137g packets Oreo cookies
- 80g butter, melted, cooled
- 3 x 500ml tubs peanut butter ice-cream
- 1 cup mini white marshmallows
- 1 cup frozen pitted cherries, quartered
- 2 tablespoons desiccated coconut, toasted, cooled
- 2 x 46g Picnic bars, sliced diagonally
- 1/2 cup salted caramel topping
- Step 1Grease a 6.5cm-deep, 10.5cm x 20cm (base) and 13cm x 23cm (top) loaf pan. Line base and sides with baking paper, extending paper 5cm above edges of pan.
- Step 2Place cookies in a food processor. Process until fine crumbs. Add melted butter. Process until combined. Press 1/3 of the mixture into base of prepared pan. Freeze for 10 minutes or until firm.
- Step 3Meanwhile, place ice-cream in a large bowl. Stand for 10 minutes to soften (ice-cream should not be melted). Add marshmallows, cherries and ½ the coconut. Fold to combine. Spoon ½ the ice-cream mixture into pan. Level top with a spatula. Sprinkle with 1/2 the remaining cookie crumbs. Press gently to compact. Top with remaining ice-cream mixture. Level top with spatula. Gently press remaining cookie crumbs on top. Cover with plastic wrap. Freeze for 6 hours or until firm.
- Step 4Remove ice-cream cake from freezer. Stand for 5 minutes. Carefully turn onto a serving plate. Top with Picnic bar. Drizzle with topping. Serve immediately.
Choc peanut butter cookie cups
- 24 Arnott's Choc Ripple biscuits
- 180g (2/3 cup) smooth peanut butter
- 40g butter, chopped, at room temperature
- 2 1/2 tablespoons icing sugar
- 50g dark chocolate, melted, cooled
- Chopped unsalted roasted peanuts, to sprinkle
- Step 1Preheat oven to 180C/160C fan forced. Place a biscuit over each hole of two 12-hole patty pans. Bake for 2 minutes or until softened slightly. Carefully press biscuits into holes to form cups. Cool, then transfer to a wire rack.
- Step 2Use electric beaters to beat the peanut butter, butter and icing sugar in a bowl until smooth. Divide mixture among the cookie cups and smooth the surface of each. Drizzle with chocolate and sprinkle with peanut. Place in the fridge for 30 minutes or until set.
Peanut butter cookies
- 125g butter or margarine, at room temperature
- 275g (1 cup) crunchy peanut butter
- 200g (1 cup, firmly packed) brown sugar
- 1 egg
- 260g (1 3/4 cups) plain flour
- 1/2 teaspoon baking powder
- 110g (3/4 cup) unsalted peanuts, roughly chopped
- Step 1Preheat oven to 180°C. Line a baking tray with non-stick baking paper.
- Step 2Beat the butter or margarine and peanut butter in a mixing bowl with electric beaters until creamy. Add the brown sugar and beat until pale. Add the egg and beat until combined. Sift the plain flour and baking powder together. Use a wooden spoon to mix the dry ingredients and peanuts into the peanut butter mixture.
- Step 3Lightly flour your hands then roll tablespoonfuls of the mixture into balls and place about 4cm apart on prepared baking tray. Flatten each ball to about 5cm in diameter and 1 cm thick. Bake in preheated oven for 15 minutes or until golden and cooked through. Stand on baking tray for 5 minutes before transferring to a wire rack to cool. Repeat with the remaining mixture. Store in an airtight jar for up to 1 week.
Peanut butter & chocolate chip cookies
- 1 cup (260g) crunchy peanut butter
- 1 cup (200g) brown sugar
- 1 teaspoon bicarbonate of soda
- 1 egg, lightly beaten
- 1 cup (185g) dark choc bits
- Step 1Preheat oven to 200°C. Lightly grease two baking trays and line with non-stick baking paper. Combine peanut butter, sugar, bicarbonate of soda and egg in a bowl. Stir in choc bits.
- Step 2Roll teaspoonfuls of the mixture into balls and place on the prepared tray. Press lightly with a fork. Bake for 8-10 minutes or until light golden. Leave to cool on the trays then place into an airtight container.