Archive for the ‘Easy Cookies’ Category
Easiest Peanut Butter Cookies
10 Minutes to Prep & Only 4 Ingredients!
I just found the easiest recipe to satisfy my peanut butter craving. Normally, I enjoy a tablespoon right out of the jar, but today I was craving cookies and I found an easy and quick recipe in my collection. All you need is 4 ingredients, or 5 if you want to add marshmallows like I just did. Now, I’m not the biggest marshmallow fan but I had some extra left over from my Disappearing Marshmallow Brownies recipe and I thought it would be a good combination with peanut butter. The one thing I learned, however, is that you should place the marshmallows on top of the cookies once you’ve scooped them onto the baking sheet. This will prevent them from sticking to the pan if they’re on the bottom of the batter. Lesson learned!
EASIEST PEANUT BUTTER COOKIES
1 egg
1 tsp baking soda
3/4 cup sugar
1 cup peanut butter
1/2 cup mini marshmallows
Preheat oven to 350 degrees. Grease a cookie sheet.
Beat the egg, baking soda and sugar until fluffy. Using a wooden spoon, mix in the peanut butter. Drop by heaping teaspoonfuls onto greased baking sheet. Place a couple marshmallows on top of each cookie. Bake 10-13 minutes. That’s it! Enjoy!
Outrageous Chocolate Chip Peanut Butter Cookies
It Only Takes 15 Minutes to Prep This Triple-Threat Cookie!
I am a huge cookie lover! Whether it’s the traditional chocolate chip cookie, or fancy Italian cookies my mom makes, I will not turn one down! Store-bought or homemade also does not matter. But of course homemade usually tastes better, especially warm from the oven. Heck, I even love the raw dough! So I want to share an easy and quick cookie recipe today that is a spin-off from the usual chocolate chip cookie. This one adds peanut butter and oats and I found it on Allrecipes.com. It’s like an oatmeal cookie and chocolate chip cookie and peanut butter cookie combined! If you like all these flavors, you’re going to LOVE this outrageously delicious cookie! Enjoy!
OUTRAGEOUS CHOCOLATE CHIP PEANUT BUTTER COOKIES
1/2 cup butter
1/2 cup white sugar
1/3 cup packed brown sugar
1/2 cup peanut butter
1/2 teaspoon vanilla extract
1 egg
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup rolled oats
1 cup semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls onto lightly greased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely. Makes 3 dozen.
Easy Italian Ricotta Cookies
Make These Cake-Like Cookies In About 30 Minutes!
I LOVE ricotta cheese whether it’s in lasagna, on top of spaghetti, in desserts or by itself. It is SO creamy! So this week I made a lasagna for dinner and had left over ricotta, and even though I could’ve eaten the rest out of the tub, I thought I’d try experimenting with a recipe. I found a great one on Allrecipes.com for Italian cookies. These taste slightly sweet, they’re light in texture and so adorable! Best of all the ingredients are simple so I already had everything on hand and the recipe is easy and quick to put together! You’ll love these little white balls of sweet heaven…and they’ll look great on a cookie platter too. Enjoy!
ITALIAN RICOTTA COOKIES
1/2 cup butter, softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
8 ounces ricotta cheese
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
Icing:
2 tablespoons butter, softened
2 cups confectioners’ sugar
1/4 teaspoon vanilla extract
1 1/2 tablespoons milk
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or use parchment paper.
In a medium bowl, cream together 1/2 cup butter and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and ricotta cheese. Combine the flour, baking soda and salt; gradually stir into the cheese mixture. Drop by rounded teaspoonfuls onto the prepared cookie sheets (these don’t spread while baking).
Bake for 8 to 10 minutes in the preheated oven, or until edges are golden (tops will still be white). Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Icing: In a medium bowl, cream together the remaining butter and confectioners’ sugar. Beat in vanilla and milk gradually until a spreadable consistency is reached. Frost cooled cookies. Makes 3 dozen.