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- Dish type
- Biscuits and cookies
- Peanut butter cookies
Heavenly cookies with more fibre than most - wholemeal flour, porridge oats and bran help to balance out the sugar!
26 people made this
IngredientsMakes: 12 biscuits
- 30g dark brown soft sugar
- 2 tablespoons honey
- 2 tablespoons butter
- 35g peanut butter
- 1/2 banana, mashed
- 1 teaspoon vanilla extract
- 75g wholemeal flour
- 1 tablespoon bran (or wheatgerm)
- 40g porridge oats
- 1/4 teaspoon bicarbonate of soda
- pinch salt
- 60g dried cranberries
- 85g dark chocolate chips
- 2 tablespoons sunflower seeds
MethodPrep:20min ›Cook:10min ›Ready in:30min
- Preheat the oven to 180 degrees C / Gas 4.
- In a medium bowl, mix together the brown sugar, honey, butter and peanut butter until smooth. Stir in the banana and vanilla. Combine the wholemeal flour, bran, oats, bicarbonate of soda and salt in a separate bowl. Stir the dry ingredients into the wet ingredients until it forms a smooth dough. Mix in the cranberries, chocolate chips and sunflower seeds. Drop by spoonfuls onto an ungreased baking tray.
- Bake for 10 to 12 minutes in the preheated oven, until cookies are lightly browned at the edges.
Make perfect cookies every time with our How to make cookies guide!
Reviews & ratingsAverage global rating:(23)
Reviews in English (22)
It's nice to have a treat that is actually nutritious. Add 1/4 cup ground flax seed for even more nutrition.-18 Nov 2005
i has a bit hesitant with this recipe after reading some of the reviews, but these turned out awesome! they tasted great, without being full of sugar. i had no trouble with the cookies not sticking together like others had. everything worked out perfectly.some of the few changes i made -- i doubled the peanut butter, doubled the banana, used bran muffin mix instead of actual oat bran(thats all the store had) and used fresh wild cranberries(next time i think i'll add a bit more then 1/2 cup)but like i said AWESOME!!-20 Oct 2007
For such healthy version of cookies the taste is not bad at all. I followed the recipe exactly, but ended up with dough, not batter-like mixture. SO I had to shape the cookies with my hands. Anyhow, they taste a bit dry, but delicious, and my 6year old eats them (I omitted cranberries). Next time I will add flour spoon by spoon to avoid the dryness.-13 May 2007
Peanut Butter Chocolate Chip Cookies
Did you know that today is National Peanut Butter Cookie Day? Well it is. Which means that all peanut butter cookies consumed today have absolutely no calories. I don&rsquot know about you, but I&rsquom taking advantage of that. Because I love me some peanut butter cookies.
In the past, I have shared my recipes for Reese&rsquos Chocolate Peanut Butter Cookies, Magic Middle Cookies, and Peanut Butter Cup Cookies. Peanut butter and chocolate are pretty much a match made in heaven, dontcha think?
I love the combo so much that I am always trying to come up with new recipes that include chocolate and peanut butter. I tweaked a favorite chocolate chip cookie recipe to come up with these.
I&rsquove added Reese&rsquos peanut butter chips to cookies before, and I love them. I thought I&rsquod add even more peanut flavor by adding some roasted peanuts.
I love how they added some crunch, and some unexpected saltiness to balance out the sweet. Hope you try them, they are darn good!
50+ Cookie Recipes
When it comes to dessert recipes cookies are among my favorites. The recipes below are sorted by type to make it easier to go through. While there are some recipes that you will probably only bake in the fall and winter, most of these cookies can be made and enjoyed all year long. You could certainly make the holiday cookies any time you want too, but most would prefer to keep gingerbread reserved for the end of the year. I also sorted out my bar recipes and you can browse all bars, brownies and cookies here.
Here’s what you will find below:
- 13 Holiday Cookie Recipes
- 10 Peanut Butter Cookie Recipes
- 12 Chocolate Chip Cookie Recipes
- 5 Chocolate Cookie Recipes
- 10 More Cookie Recipes
14 Holiday Cookie Recipes
The cookie recipes in this section are ones that I often make during the fall and winter holidays. I always make gingersnaps and molasses spice cookies in the fall and for Thanksgiving. The soft gingerbread cookies are so good and chewy! The cranberry orange spirals are really pretty and great if you are giving edible gifts. It’s a tradition at Christmas for me to make my thumbprint cookies and the Italian anisette cookies. All of them are good, maybe you will start a new holiday tradition with one of these!
11 Peanut Butter Cookie Recipes
I don’t know what it is about peanut butter cookies, but I just adore them. The first peanut butter cookie recipe listed serves as a base for many of the ones that follow. They’ve been adapted as chocolate and Nutella and have even been stuffed with goodies. All of these delicious variations include peanut butter and there isn’t one that I don’t like!
12 Chocolate Chip Cookie Recipes
Everyone has a favorite chocolate chip cookie recipe. I like to try different flavored chips, sometimes add nuts, sometimes combine regular and chocolate doughs. Chocolate chip cookies are often among a person’s favorite so they are great for when friends come over, for an after school treat or a weeknight dessert. My favorite? I teeter back and forth between “The Best Chocolate Chip Cookie Recipe Ever” and the recipe for “Big Soft Chocolate Chip Cookies”. They are both equally amazing! The espresso flavored chocolate chip cookies are my favorite variation.
5 Chocolate Cookie Recipes
I only have five of these because it wasn’t until recently that I really began to appreciate the chocolate cookie. In the past, chocolate cookie recipes I have tried seemed to always come out dry. But the chocolate cookies listed here are far from that and totally enjoyable!
13 More Cookie Recipes
In going through all my cookie recipes, I found that these ones didn’t really fit into one of the other categories. They were definitely worth showing you though as they are all quite good. The watermelon cookies are fun for summer, the Mexican cookie rings are soft and colorful, while the black and white cookies are similar to those you find in a bakery. Enjoy one of these cookie recipes any time!
I hope you enjoyed these! I will be adding to this collection as I make and post more cookies, so be sure to bookmark it. You can also subscribe to my newsletter to receive updates on this site.
If you’re still looking for Christmas cookies, there are 65 recipes here on Country Living.
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup butter
- ¼ cup white sugar
- ¾ cup brown sugar
- 1 (3.5 ounce) package instant vanilla pudding mix
- 1 teaspoon vanilla extract
- 2 eggs
- 1 (6 ounce) package white chocolate chips
- ½ (6 ounce) package dried cranberries
Preheat an oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets. Combine flour and baking soda in a bowl.
Beat the butter, white sugar, brown sugar, and instant pudding with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended, then beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Fold in the white chocolate chips and cranberries mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto prepared baking sheets.
Bake in the preheated oven until edges of the cookies become golden brown, 9 to 12 minutes. Cool in the baking sheet for 10 minutes before removing to cool completely on a wire rack.
Cannabis Cookies: Recipe for Pot Peanut Butter Cookies
A reader recently asked if I had a peanut butter cookies recipe. I could not believe I had never published one before.
In most cases I favor all-natural peanut butter, you know the kind that usually has a thick layer of oil on top and is made from just peanuts and salt. However, all-natural peanut butter does NOT make the best peanut butter cookies! They come out kind of grainy and dry (as I learned the hard way). So, for this recipe, I recommend something like Jif or Skippy. Either creamy or crunchy style will do, as to your preference for chunks or no chunks.
I use marijuana-infused butter to medicate this recipe. My How to Make Cannabis Butter tutorial will teach you how to make it.
Chilling the dough before baking helps keep the cookies from spreading out too much, although if you are impatient, you can skip this step, but expect thinner cookies.
Cranberry Peanut Butter Chocolate Chip Cookies recipe - Recipes
Usually at around this time of the year, I start looking at recipes to make some Christmas Cookies for friends and ourselves. This year, I spotted this recipe and thought I could give it a go. Afterall, it has peanut butter in it!!
It was a tad too soft for my liking, though we totally did enjoy it. AR likes the touch of pumpkin seeds which has the added crunch to it.
I baked it for an additional 5 mins just to make it more crisp. I suspect though that with the high content of fat from peanut butter, it make it crumbly but not crisp. pr maybe. just maybe.. it's because i ran out of almond meal and used flour!
If you like your cookies crumbly, this one is for you!
Chocolate Chip, Peanut Butter and Cranberry Cookies ( makes around 45) Taken from Australia House and Garden Magazine
250 grams peanut butter (or almond butter)
1/3 cup of honey
1/4 cup light olive oil
2 cups of almond meal(I forgot so i added flour instead!)
1/2 cup of dark choc chips
2/3 cup cranberries
2 tbsp of pumpkin seeds
Preheat Oven 175C. Mix nut butter ad honey. Add eggs, oil and combine. Fold in almond meal, choc chips and cranberries.
Place tsp of mixture onto baking tray lined with paper. Flatten slightly and press pumpkin seeds into it. Bake 15-20 mins. Cool and store.
Combine the softened butter and the peanut butter in a large bowl.
Beat with an electric mixer on medium speed until the mixture is light and fluffy.
Gradually add the granulated sugar and brown sugar.
Beat in the eggs and vanilla until well combined set aside.
In a medium bowl, stir together the flour, baking soda and salt.
Add the flour mixture and chocolate pieces to the dough.
Stir until the dough is well blended.
Drop the batter by tablespoonfuls onto lightly greased cookie sheets.
Bake for 9 to 12 minutes or until the edges of the cookies are lightly browned or a slight impression remains when the cookies are lightly touched with a fingertip.
- 1 1/4 cups all purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 8 tablespoons unsalted butter, at room temperature
- 1/2 cup packed light brown sugar
- 1/2 cup sugar
- 1 egg, at room temperature
- 1/4 teaspoon vanilla
- 1/2 cup creamy peanut butter
- 3/4 cup dark chocolate chips
In a small bowl, whisk together flour, baking soda, baking powder, and salt set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter, brown sugar, and sugar until light and fluffy, about 4 minutes. Add egg and vanilla and beat to combine. Beat in peanut butter. Add dry ingredients and stir until just combined. Stir in chocolate chips. Wrap dough in plastic wrap and chill in refrigerator for two hours.
Adjust oven rack to lower and upper middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper. Use a 2-tablespoon cookie scoop to gather some dough, then roll dough into a smooth ball using your hands. Place on prepared baking sheet and repeat with remaining dough. Bake cookies until they are just brown on the edges, about 10 minutes. Let cool 5 minutes then transfer to a wire rack to finish cooling.
HOW TO MAKE THEM
To summarize, all you have to do is:
CREAM- butter, sugars, and peanut butter. I like to use creamy peanut butter for this. It makes it a little moister but crunchy will work as well.
ADD– egg and vanilla.
COMBINE– flour, baking soda, salt, and oats. Quick-cooking or old-fashioned oats will both work here. I tend to use quick-cooking since it is finer in texture.
MIX– dry ingredients into wet ingredients.
STIR– in chocolate chips.
BAKE– 350 degrees for 10-12 minutes or until the edges are just slightly browned.
STORE– covered at room temperature for up to 5 days or freeze for up to 3 months.
*See the recipe card at the bottom of the page for detailed instructions.
Peanut Butter Chocolate Chip Cookies
This is a cookie that will appease both peanut butter lovers and chocolate chip fans: a peanut butter chocolate chip cookie. You can certainly throw a handful of chocolate chips into just about any peanut butter cookie dough (or dip the cookies in chocolate!) to get this flavor combination, but peanut butter cookies and chocolate chip cookies have different textures to them and this cookie delivers something encompasses elements of both types.
The cookies are big and tender, with a hint of crispiness on the edges and a slight chewiness to them that is more like a chocolate chip cookie than a straight peanut butter one. They don’t have an overly strong peanut butter flavor to them and I like to use crunchy peanut butter to get the addition of little pieces of peanut in the finished cookies. Smooth peanut butter will work just as well. I used a national brand (JIF, to be specific) but these cookies should work out well with natural peanut butter, too. If you are using unsalted peanut butter, you may want to increase the salt in the cookies by 1/4 teaspoon to highlight the peanut butter flavor a bit more.
These cookies keep very well and are a great change of pace from your average peanut butter cookie. I like dark chocolate chips in these, but milk chocolate chips also really compliment the peanut butter flavor of the cookies and will sweeten things up just a little bit. To really take a batch of these cookies over-the-top with peanut butter and chocolate, keep an eye out for mini peanut butter cups (Trader Joe’s carries them) and mix those in along with the chocolate chips.
Peanut Butter Chocolate Chip Cookies
2 1/4 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
3/4 cup butter, room temperature
1 cup sugar
1/2 cup brown sugar
3/4 cup peanut butter (national brand, pref. crunchy)
1 large egg
1 tsp vanilla extract
1 package or 2 cups chocolate chips
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, cream together butter and sugars until light and fluffy. Blend in peanut butter, egg and vanilla until mixture is smooth. Gradually blend in the flour mixture until dough comes together and no streaks of dry ingredients remain. Stir in chocolate chips until well distributed.
Shape dough into 1-inch balls and place on baking sheet, leaving about 2 inches between them to allow for spread.
Bake for 11-14 minutes, until cookies are lightly browned and set around the edges (slightly longer baking will result in crispier cookies). Cool cookies for 3-4 minutes on the baking sheet, then transfer to a wire rack to cool completely.