Time 2h Yield Makes 5 dozen Number Of Ingredients 11 Steps:
Preheat oven to 325 degrees. In a stand mixer fitted with the paddle attachment, beat butter on medium-high speed until smooth. Add peanut butter and both sugars; beat until light and fluffy, 1 to 2 minutes. Add eggs and vanilla; beat just until combined. Whisk together flour, baking soda, and salt. Add cherries; toss to coat. Add flour mixture to peanut-butter mixture; beat on low speed just until combined. Stir in peanuts. Scoop heaping-tablespoon balls onto baking sheets, 3 inches apart; flatten each slightly. Bake, rotating sheets halfway through, until just set, 16 to 18 minutes. Let cool on sheets 5 minutes, then transfer cookies to a wire rack; let cool completely. Cookies can be stored in an airtight container up to 1 week.
Time 40m Yield Makes about 24 cookies Number Of Ingredients 7 Steps:
Position the racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper. In a large bowl, using a wooden spoon, mix the peanut butter, 1/2 cup of the sugar, the egg, baking soda, and salt. Stir in the chocolate and cherries. Using a 1-tablespoon measure, scoop heaping tablespoons of the dough onto the prepared baking sheets and then roll them into balls (you should have about 24, depending on how much dough you’ve snacked on). Dip a fork in the remaining 1/4 cup sugar and make a crosshatch pattern on the cookies; dip the fork in sugar before marking each cookie. Bake the cookies for about 15 minutes, until golden and set; shift the baking sheets from front to back and bottom to top halfway through baking. Let cool for 5 minutes, then transfer to a wire rack to cool completely.
Time 30m Yield about 5-1/2 dozen. Number Of Ingredients 9 Steps:
In a large saucepan, combine sugar, butter, milk and cocoa. Bring to a boil, stirring constantly. Cook and stir 3 minutes., Remove from heat; stir in peanut butter and extracts until blended. Stir in oats and cherries. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set. Store in airtight containers.
Time 1h25m Yield 24 Number Of Ingredients 9 Steps:
Cream butter, peanut butter, and sugars together in a bowl; beat in eggs. In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour. Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.
More about “peanut butter cookies with dried cherries recipes”
Time 22m Yield 24 Number Of Ingredients 3 Steps:
Preheat oven to 350 degrees F (175 degrees C). Mix peanut butter, sugar, and egg together in a bowl using an electric mixer until smooth and creamy. Roll mixture into small balls and arrange on a baking sheet; flatten each with a fork, making a criss-cross pattern. Bake in the preheated oven for 10 minutes. Cool cookies on the baking sheet for 2 minutes before moving to a plate.
