Join the Meeting Place for Moms!
Talk to other moms, share advice, and have fun!

(minimum 6 characters)

Anyone have a peanut butter cookie recipe they would like to share? I have tons of peanut butter from wic that I would love to use up.

I just hate getting recipes from websites that I know nothing about. Thanks ladies :)

Answer Question

Asked by Brandi300 at 6:23 PM on Jun. 14, 2011 in Food & Drink

Level 22 (15,089 Credits)
Answers (9)
  • Bake PB cookies 1 cup of PB I cup of sugar add a little butter mix well and make your little round drops place on cookie sheet and bake for 10/12 minutes oh and spray your cookie sheet before putting your dough on it. GL and have fun make plenty bc sounds like you have lots of PB put the rest of your cookies into a large baggie oh and you might want to add some hersheys kisses on some of them as they warm up or mix chocolate chips in the dough then make your round drops and then bake.
    I think I am going to go make a small batch myself...?...see what you started ;)....LOL Let's enjoy!

    Answer by Butterfly1108 at 6:31 PM on Jun. 14, 2011

  • Lol thanks sounds good!


    Comment by Brandi300 (original poster) at 6:33 PM on Jun. 14, 2011

  • Tried and true favorite in my house is the classic Betty Crocker recipe... BTW you can substitute self-rising flour in this recipe just leave out the salt, baking soda, and baking powder.

    1/2 cup granulated sugar
    1/2 cup packed brown sugar
    1/2 cup peanut butter
    1/4 cup shortening
    1/4 cup butter or margarine, softened
    1 egg
    1 1/4 cups all-purpose flour
    3/4 teaspoon baking soda
    1/2 teaspoon baking powder
    1/4 teaspoon salt

    Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm. Heat oven to 375ΒΊF. Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar. Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.

    Answer by TipToe19 at 6:37 PM on Jun. 14, 2011

  • there no flour in your recipe?

    Answer by dullscissors at 6:48 PM on Jun. 14, 2011

  • can use peanut butter and mix into pancake batter, make fudge, can make peanut butter pie, can make peanut butter and jelly muffins, melt and cover bananas and then cover with chocolate and freeze, melt and cover apples instead of carmel, melt and put over ice cream, just a few more ideas besides cookies for you.Hope I helped with some more ideas for you.

    Answer by momindiana at 6:55 PM on Jun. 14, 2011

  • These are my family's favorite! I make a batch every month, at least! I don't follow the recipe as posted quite exactly - I'll put in another reply my modifications and why I modify them that way ;)

    1 1/2 cups shortening
    1 1/2 cups peanut butter
    2 cups packed brown sugar
    3 eggs
    2 teaspoons vanilla extract
    3 cups quick cooking oats
    2 cups whole wheat flour
    2 teaspoons baking soda
    1 teaspoon salt
    1.Preheat oven to 350 degrees F (180 degrees C).
    2.In a mixing bowl, cream the shortening and peanut butter. Add the brown sugar, eggs, and vanilla; mix well.
    3.Combine oats, flour, baking soda, and salt; add to the creamed mixture and mix well.
    4.Drop by the rounded teaspoonfuls onto ungreased baking sheet. Flatten with fork. Bake for 12 minutes or until done.

    Answer by Anonymous at 12:12 PM on Jun. 15, 2011

  • So first off, I use either real butter or Imperial stick margarine - crisco is just gross! Made with butter they're a bit crumblier, but a little richer in flavor. I usually use Imperial sticks, and then they taste fresh for over a week and stay nice & soft.

    1 1/2 cups of pb is just about a whole 18oz jar - so I add the entire jar and then add like 1/4 cup extra oatmeal to balance it - perfect every time.

    I add either raisins (doesn't sound good but they're my kids' favorite) or chocolate chips sometimes for something different. I'll actually make a couple sheets plain, then add whichever mix-in, so we have 2 kinds out of 1 batch.

    I use a cookie scoop instead of rolling or dropping them, and I do not flatten them.

    I have to bake them longer than 12 minutes or they're still gooey.

    And I don't always add the vanilla - doesn't affect the outcome.

    Answer by Anonymous at 12:15 PM on Jun. 15, 2011

  • Why not use the peanut butter for something healthy?

    Pasta with Finger-Licking Peanut Sauce
    1/2 cup low or no sodium vegetable broth
    1/4 cup chunky peanut butter (I use smooth)
    1/4 cup low-sodium soy sauce
    3 tablespoons brown sugar
    2 tablespoons rice vinegar
    2 teaspoons grated peeled fresh ginger
    2 teaspoons chile paste with garlic (add to taste, it is pretty spicey)
    4 garlic cloves, minced
    8 ounces uncooked whole wheat angel hair
    1 pound firm tofu, drained and cubed (optional)
    1 cup (2-inch) sliced green onions
    1 cup shredded carrot
    Combine first 8 ingredients in a small saucepan. Cook over medium heat 5 minutes or until smooth, stirring frequently (this can also be done in the microwave; use a tempered glass bowl, like pyrex, cook for 20 seconds, stir, repeat until smooth).


    Answer by rkoloms at 7:47 PM on Jun. 19, 2011

  • Remove from heat. Cook pasta in boiling water 8 minutes, omitting salt and fat. Add tofu, onions, and carrot; drain. Place pasta mixture in a large bowl. Add peanut butter mixture; toss gently.

    Answer by rkoloms at 7:47 PM on Jun. 19, 2011

Join CafeMom now to contribute your answer and become part of our community. It's free and takes just a minute.