How To make Peanut Butter Cookies/No Sugar
1/4 c Margarine
1/4 c Creamy peanut butter
2 tb Granulated sugar replacement
1 Egg
1/4 c Water
1 ts Vanilla
1 ts Baking soda
1/2 ts Baking powder
Recipe by: Mary Jane Finsand Cream together margarine, peanut butter and sugar replacements. Add egg, water and vailla, beating until fluffy. Combine flour, baking soda and baking powder in sifter and sift dry ingredients into creamed mixture. Stir to blend completely. Chill thoroughly, at least 2 hours or overnight. Drop by teaspoonfuls onto lightly greased cookie sheets, 2 to 3 in apart. Press flat with a floured bottom of a small glass. Bake at 375* F. for 12 to 15 minutes
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The Worst Chocolate Chip Cookies
Making the worst rated Chocolate Chip Cookies AllRecipes. #shorts
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2 INGREDIENT COOKIES! How to Make Keto Peanut Butter Cookies
In this video, I show you how to make delicious keto peanut butter cookies with just two ingredients! These cookies are easy to make, low in carbs, and packed with protein and healthy fats. They're perfect for a quick and satisfying snack, and they're sure to become a new favorite. Whether you're following a keto diet or just looking for some easy and healthy cookie recipes, this video is for you! Click here to see the full recipe:
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Easy Delicious Peanut Butter Cookies
You’ll love these ULTRA-easy peanut butter cookies. They’re full of peanut butter flavor and have the perfect balance of salty and sweet with a wonderfully soft, melt-in-your-mouth texture. This cookie is a classic for a reason!
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Easy No Bake Cookies / #shorts
In this #shorts video I show you how to make one of my family's favorite cookie. These No Bake cookies are super easy and soooo good! You can't go wrong with peanut butter and chocolate and with the oats it makes these healthy, right?
No Bake Cookies
Ingredient
1 stick of butter
1/2 cup milk
3 Tbsp cocoa powder
2 cups sugar
1 tsp vanilla extract
1/2 cup peanut butter (creamy or crunchy)
3 cups old fashioned oats (if you use quick oat use 2 1/2 cups)
Instructions
In a large pot add butter and milk. Once butter is melted add sugar and cocoa. Stir until combined and bring to a boil. As soon as you see small bubbles along the edge of the pot, set a timer for 2 minutes. After the 2 minutes remove from heat and add the rest of ingredients. Immediately drop spoonfuls onto parchment paper as the cookies set up fast.
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The Effect of Sugar on How Much Cookies Spread
Chocolate Chip Cookies
10 oz (283g) butter, softened
1 c (200g) sugar*
1 c (213g) brown sugar
2 Tbsp (14g) toasted milk powder
2 eggs
2 tsp vanilla extract
3 c (420g) AP flour
1 tsp baking soda
3/4 tsp baking powder
1 tsp (6g) fine salt
6 oz (170g) bittersweet or dark chocolate chips
6 oz (170g) milk chocolate chips*
1. Cream butter, sugar, brown sugar, and toasted milk powder together until fluffy and lightened in color, approximately 4-6 minutes. Scrape down the bowl.
2. Add the eggs and vanilla one at a time, waiting until the first is completely incorporated before adding the next.
3. Mix in the dry ingredients on low speed just until there is no visible dry flour.
4. Add the chocolate and mix until combined.
5. Cover and refrigerate the dough for at least two hours.
6. Scoop onto a parchment lined tray. For a number 16 scoop (roughly 1/4 c) bake at 350F (190C) for 15-20 minutes or until golden brown just around the edge.
*for a thin and crispy cookie, increase the sugar to 1.5 c (300g) and decrease the milk chocolate chips to 2 oz (57g)
*for a thick and gooey cookie, decrease the sugar to 1/2 c (100g) and increase the milk chocolate chips to 10 oz (284g)
Toasted Milk Powder
1/2 c (56) nonfat dried milk
1. Add the dried milk in a thin layer on a parchment lined sheet pan and bake at 300F (150C) for 5-10 minutes or until golden.