Peanut-Shaped Cookies Recipe

4.5 2 3
Peanut-Shaped Cookies Recipe
Peanut-Shaped Cookies Recipe photo by Taste of Home
Publisher Photo

Peanut-Shaped Cookies Recipe

Read Reviews
4.5 2 3
Publisher Photo
To shape these cookies, just flatten each dough log with a fork, the pinch in the center before baking.—Kristen Proulx, Canton, New York
MAKES:
33 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch
MAKES:
33 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch

Ingredients

  • 1 cup butter, softened
  • 1 cup creamy peanut butter
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • Additional sugar

Directions

In a large bowl, cream butter, peanut butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; gradually add to creamed mixture. Refrigerate for 1 hour.
Roll dough into 1-in. balls; roll in sugar. Shape into logs. Place 2 in. apart on ungreased baking sheets. Flatten with a fork. Pinch center to form peanut shape. Bake at 375° for 7-10 minutes or until golden brown. Cool for 2 minutes before removing to wire racks. Yield: about 5-1/2 dozen.
Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.
Originally published as Peanut Cookies in Taste of Home August/September 2003, p21

Nutritional Facts

2 each: 182 calories, 10g fat (4g saturated fat), 28mg cholesterol, 149mg sodium, 21g carbohydrate (13g sugars, 1g fiber), 3g protein.

  • 1 cup butter, softened
  • 1 cup creamy peanut butter
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • Additional sugar
  1. In a large bowl, cream butter, peanut butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; gradually add to creamed mixture. Refrigerate for 1 hour.
  2. Roll dough into 1-in. balls; roll in sugar. Shape into logs. Place 2 in. apart on ungreased baking sheets. Flatten with a fork. Pinch center to form peanut shape. Bake at 375° for 7-10 minutes or until golden brown. Cool for 2 minutes before removing to wire racks. Yield: about 5-1/2 dozen.
Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.
Originally published as Peanut Cookies in Taste of Home August/September 2003, p21

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Reviews forPeanut-Shaped Cookies

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Miss Patty 1972 User ID: 7052175 130924
Reviewed Dec. 23, 2012

"The best . I just shape normal. I always use this recipe now."

MY REVIEW
danajo2003 User ID: 4988793 135588
Reviewed Jun. 28, 2010

"The cookies didn't have a whole lot if peanut butter flavor to me. I think the next time I make these I will add peanut butter chips to them. However the next day my cookies were hard. I am sure this is something that I did why they turned hard."

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