- Nonstick cooking spray
- 1/4 cup butter
- 3/4 cup granulated sugar or sugar substitute blend* equivalent to 3/4 cup sugar
- 1/3 cup cold water
- 3/4 cup refrigerated or frozen egg product, thawed, or 3 eggs, lightly beaten
- 1/4 cup canola oil
- 1teaspoon vanilla
- 1 1/4 cups all-purpose flour**
- 1teaspoon baking powder
- 1/4 cup creamy peanut butter
- 1/2 cup unsweetened cocoa powder
- 1/4 cup miniature semisweet chocolate pieces
MethodLine a 9x9x2-inch baking pan with foil, extending foil up over the edges of the pan. Lightly coat foil with nonstick spray. Set aside.
Recipe Tip*Sugar Substitutes: Choose from Splenda® Sugar Blend for Baking or Sun Crystals® Granulated Blend. Follow package directions to use product amount equivalent to 3/4 cup sugar. Decrease baking time to 15 to 18 minutes or until top springs back when lightly touched and a toothpick inserted near the center comes out clean. *Sugar Substitutes: PER BROWNIE WITH SUBSTITUTE: same as basic recipe, except 140 cal., 13 g carb. **Flour Substitutes: Substitute 3/4 cup whole wheat flour, white whole wheat flour, whole wheat pastry flour, whole grain oat flour, whole grain corn flour, white bean flour, or soy flour for 3/4 cup of the all-purpose flour. Or, substitute 1/2 cup full-fat almond flour for 1/2 cup of the all-purpose flour. Or, substitute 1 1/4 cups gluten-free baking mix*** or 1 1/4 cups hi-maize high-fiber flour (King Arthur product) for all of the all-purpose flour. If using two flours, stir them together before using in the recipe. **Flour Substitutes: PER BROWNIE WITH WHOLE WHEAT FLOUR OR WHITE WHOLE WHEAT FLOUR: same as basic recipe, except 149 cal., 1 g fiber. **Flour Substitutes: PER BROWNIE WITH WHOLE WHEAT PASTRY FLOUR: same as basic recipe, except 145 cal., 60 mg sodium, 16 g carb., 1 g fiber. **Flour Substitutes: PER BROWNIE WITH WHOLE GRAIN OAT FLOUR: same as basic recipe, except 152 cal., 60 mg sodium, 1 g fiber, 4 g pro. **Flour Substitutes: PER BROWNIE WITH WHOLE GRAIN CORN FLOUR: same as basic recipe, except 150 cal., 1 g fiber. **Flour Substitutes: PER BROWNIE WITH WHITE BEAN FLOUR: same as basic recipe, except 150 cal., 60 mg sodium, 1 g fiber, 4 g pro. **Flour Substitutes: PER BROWNIE WITH SOY FLOUR: same as basic recipe, except 152 cal., 9 g total fat, 60 mg sodium, 15 g carb., 1 g fiber, 4 g pro. **Flour Substitutes: PER BROWNIE WITH FULL-FAT ALMOND FLOUR: same as basic recipe, except 156 cal., 9 g total fat, 16 g carb., 1 g fiber, 4 g pro. **Flour Substitutes: PER BROWNIE WITH GLUTEN-FREE BAKING MIX: same as basic recipe, except 148 cal., 8 g total fat (2 g sat. fat), 60 mg sodium, 1 g fiber. **Flour Substitutes: PER BROWNIE WITH HIGH-MAIZE HIGH-FIBER FLOUR: same as basic recipe, except 145 cal., 8 g total fat (2 g sat. fat), 60 mg sodium, 1 g fiber. ***Test Kitchen Tip: If using the gluten-free baking mix, increase water to 1/2 cup.
- 1 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup cold butter
- 1/2 cup creamy Peanut Butter
- 1/4 cup honey
- 1 tablespoon milk
- 1/2 12 ounce package chocolate-covered peanut clusters or 1-1/3 cups (8 oz.) candy-coated Peanut Butter Pieces
- Preheat oven to 350 degree F. In a large mixing bowl stir together the flour, sugar, baking soda, and salt. Using a pastry blender, cut in the butter and peanut butter until mixture resembles coarse crumbs. Combine honey and milk; drizzle over flour mixture. Using a wooden spoon, stir until combined.
- For each cookie, shape a well-rounded tablespoon of dough into a ball. Flatten in the palm of your hand. Place an approximate 1-inch peanut cluster* or a slightly rounded teaspoon of small candy-coated peanut butter pieces in the center of the dough. Shape dough up and around candy, rolling into a ball. Place 2 inches apart on an ungreased cookie sheet.
- Bake about 12 minutes or until the bottoms of cookies are lightly browned. Let stand for 1 minute on cookie sheet before removing. Transfer cookies to wire rack; cool. If desired, freeze cookies in a freezer container or freezer bag up to three months; thaw about 15 minutes before serving. Makes 20 to 24 cookies.
- 1 18 ounce roll refrigerated Peanut Butter Cookie dough
- 1/4 cup all-purpose flour
- 1 18 ounce roll refrigerated sugar cookie dough
- 1/4 cup unsweetened cocoa powder
- 1/2 cup finely chopped peanuts (optional)
- In a large mixing bowl combine peanut butter cookie dough and flour; use a wooden spoon to mix well. Divide dough in half.
- In another large mixing bowl combine sugar cookie dough and cocoa powder; use another wooden spoon to mix well. Divide dough in half.
- Between pieces of waxed paper, roll out half of the peanut butter dough and half of the sugar cookie dough into 12x6-inch rectangles. Remove the top pieces of waxed paper. Invert one rectangle on top of the other; press down gently to seal. Remove top piece of waxed paper. Tightly roll up into a spiral, starting from a long side. Repeat with remaining dough portions.
- If desired, sprinkle half of the peanuts onto waxed paper. Roll 1 log of dough in peanuts. Wrap in waxed paper or plastic wrap. Repeat with remaining dough and peanuts, if desired. Wrap and chill dough logs 1 hour or until firm enough to slice.
- Using a sharp knife, cut dough logs into 1/4-inch-thick slices. Place slices 2 inches apart on an ungreased cookie sheet.
- Bake in a 375 degree F oven for 8 to 10 minutes or until edges are firm. Transfer cookies to a wire rack; cool. Makes about 60 cookies.
- 1/2 cup Peanut Butter
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 Egg
- 1/2 teaspoon vanilla
- 1 1/4 cups all-purpose flour
- In a large mixing bowl beat peanut butter and butter with electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Cover and refrigerate dough about 1 hour or until easy to handle.
- Preheat oven to 375 degrees F. Shape dough in 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Flatten the cookies by making crisscross marks with fork tines, dipping fork in sugar between flattening each cookie. Bake about 8 minutes or until edges are lightly browned. Transfer to wire racks. Cool. Makes about 3 dozen cookies.