Since I made fudge brownie cookies, I felt these sugar crusted peanut butter cookies would be a perfect companion. Because peanut butter and chocolate are a perfect combo.. just ask the folks at Reese’s!
These are a typical peanut butter cookie, except i added finely ground peanuts, which i did in my food processor
and rolled the cookies in sugar before baking.
Ingredients list
1/2 cup butter, partially melted (I put a cold stick in microwave in 2, 30 second increments
3/4 cup brown sugar, firmly packed into measuring cup
1/4 cup sugar
1/2 cup peanut butter
1 egg
1 tbs vanilla
1 3/4 cups flour (scooped from flour bag into measuring cup)
1/2 tsp baking powder
1/4 tsp salt
1 cup peanuts, finely ground
Directions – in a bowl, mix peanut butter, butter, sugar and brown sugar. Add egg and vanilla. Blend in dry ingredients. Stir in ground peanuts. Scoop out 1/4 cups dough. Roll tops in sugar. Chill a few hours. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or nonstick baking liners. stagger cookies on sheet.
Bake 14 to 16 minutes. Cool completely. Store in covered container.
For NFL week 18 and the final regular season home game at the place i have always called Rich Stadium, I present cinnamon sugar football cutout sandwiches with brown butter filling. I love my football cutout.
I have not been to a game there in a long time, but have a lot of wonderful memories. I went to my first game at age 7 with my family. I think we went to about a game a year until 8th grade. From Olean, we traveled up 16 through all the small towns. We stopped once so my dad could buy my brother a football so they could play catch in the parking lot. That little plaza is still there. My dad, who passed away in 2013, is the reason I love the Bills as much as I do. He would really enjoy these Josh teams. It would have been fun to dissect games with him. He will have a great seat in heaven when we win the Super Bowl. A lot of people pooh pooh the Bills and have no faith. I prefer to keep it positive. I acknowledge weaknesses and acting like Eyeore is not fun. Fandom is much more enjoyable.
I think that unless you grew up a Bills fan or married into it, it is hard to understand the connection with the team and even that building.
Anyways, onto the cookies….
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. If you chill the dough, take it out a few hours before baking because that butter chills it up firm. Next time I might not chill the dough at all.
Ingredients list
1 cup butter, softened
1 cup sugar
1/2 tsp salt
1 egg
1 tsp vanilla
3 cups flour
2 tsp baking powder
2 tsp cinnamon
1/4 tsp nutmeg
Directions – in a bowl, cream butter, sugar and salt. Add egg and vanilla. Blend in dry ingredients. If dough seems dry, add a tbs or two of water. Preheat oven to 375 degrees. Line a cookie sheet with parchment paper. Lightly flour a flat surface and roll dough to desired thickness (I like mine on the thick side). Cut out footballs. Stagger on prepared sheet.
Bake 7 to 8 minutes, no longer. Cool completely.
Brown butter frosting ingredients
1/2 cup butter
2 to 3 cups powdered sugar
1 tsp vanilla
Milk
Directions – place butter in a fry pan and cook over medium heat until brown specs appear.
Place browned butter in bowl. Mix in powdered sugar, then vanilla. Add enough milk to get the consistency you want. Place a scoop between 2 cookies. Store in covered container.
Last year, I tried to make the keebler magic middles cookies. They were a shortbread cookies with mini chocolate chips, filled with a gushy fudge filling. Last year, they were more like a stuffed chocolate chip cookie. Today, I went for a more shortbread cookie, like a Mexican wedding cake. I froze the fudge filling and cookies before baking. Next time, I may just fill the cookies with a piece of chocolate baking bar.
It is important to freeze the fudge filling if that is what you want to stuff the cookies with. Then once you atuff them in the cookie dough, freeze the doughs before baking. My goal is to not have the filling spill out of the cookie.
Also, remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. And preheat your oven before baking.
Fudge filling ingredients list
1/2 cup heavy cream
1 cup chocolate chips
Directions – in a pan, heat cream to a boil. Remove from heat and add chips. Let sit for 5 minutes. Stir smooth and put in fridge for an hour to firm up. After an hour, scoop out teaspoons of dough, place on a paper plate in freezer for a few hours.
Cookies Ingredients list
1 cup butter, softened
1/2 cup sugar
1 tsp vanilla
1 3/4 to 2 cups flour
1/2 tsp baking powder
1/4 tsp salt
1 cup mini chocolate chips
Directions – in a bowl, cream butter and sugar. Add vanilla. Mix in salt, flour and baking powder. Fold in chips. Scoop out 1/4 cups of dough. Divide in half and flatten each half. Place a frozen scoop of filling on top.
Place other flattened dough half on top and seal.
Freeze for a few hours. When ready to bake, preheat oven to 300 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 25 to 30 minutes. Edges will be golden. Cool completely. Place in fridge to keep filling firm
Today’s game took years off my life. But a win is a win. Go Bills. Also, I love josh allen.
These are a soft, thick, puffy chocolate cookie with finely ground walnuts. You can leave them out if you want, use another kind, or throw in some chocolate chips.
These use a mix of bread flour and all purpose flour.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Chill the individual doughs for a few hours and preheat your oven to 350 before baking.
Ingredients list
1 cup butter, softened
1 1/4 cups sugar
2 eggs
1 tsp vanilla
1 1/3 cups chocolate chips (microwaved in a microwave safe bowl in 45 second increments until you can stir them melted)
1 1/4 cups flour
1 cup plus 2 tbs bread flour
1/2 cup unsweetened baking cocoa
1 tsp baking powder
1 tbs cornstarch
1/4 tsp salt
1 cup walnuts, finely ground
Directions – in a bowl, cream butter and sugar. Add eggs and vanilla. Blend in melted chocolate. Fold in dry ingredients. Blend in nuts. Scoop out 1/4 cups dough. Chill a few hours. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 13 to 15 minutes, no longer. Cool completely.
For topping – in a microwave safe bowl, combine 35 unwrapped hershey kisses and 1 tbs butter. Microwave in 45 second increments until you can stir smooth. Spoon on top of cookies.
Instead of traditional chocolate chip cookies with semisweet chocolate chips, I opted for milk chocolate chips and I added some finely ground macadamia nuts for a unique, salty, flavor twist.
I melted the butter to speed up the process. I probably won’t do so next time and will use softened butter. These cookies spread out a little more than I prefer.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. After scooping out the dough, chill them at least a few hours at least a few hours. And preheat your oven before baking.
Ingredients list
1 cup butter, softened
1 cup sugar
1 cup brown sugar (firmly packed into measuring cup)
2 eggs
2 tsp vanilla
3 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tbs cornstarch
1 1/2 cups milk chocolate chips
1 cup macadamia nuts, finely ground
Added a few mini m&ms to some. Go Bills!
Directions- in a bowl, cream butter, sugar and brown sugar. Add eggs and vanilla. Mix in dry ingredients. If dough seems a little dry, add a tbs or two of water. Mix in chips and ground nuts. Scoop out 1/4 cups of dough. Chill a few hours. When ready to bake, preheat oven to 375 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet, like below, because these do spread a bit.
Today’s treat – brown butter peanut blossoms. I know they are very popular this time of year, so I whipped up a batch this morning. I added some finely ground peanuts, and rolled the doughs in sugar before baking. And of course, topped with hershey kisses!
These are also in honor of my college roommate, Christine, who’s birthday is today and loves peanut butter treats!
I recommend chilling the butter for a bit in fridge after browning, scoop your flour from your flour bag into your measuring cup so you get the right amount, preheat your team before baking and only bake 8 to 9 minutes.
Ingredients list
1 cup butter
1 cup peanut butter
1 1/2 cups brown sugar, firmly packed into measuring cup
1/2 cup sugar
2 eggs
1 tsp vanilla
3 tbs water
3 1/2 cups flour
1 tbs cornstarch
1 tsp baking powder
1/2 tsp salt
1 cup peanuts, finely ground
Extra sugar
Hershey kisses
Directions – in a pan, heat butter in a pan over medium heat, stirring occasionally, until brown specks form. Pour into bowl and place in fridge at least an hour. When you are ready to bake, preheat oven to 375 degreesm. In a combine butter, peanut butter, sugar and brown sugar. Add eggs, water and vanilla. Blend in dry ingredients. Scoop our 1/4 cups dough and roll tops in sugar. Line a cookie sheet with parchment paper and stagger cookies in a row of 2, then a row of one.
Bake 8 to 9 minutes, no longer. Press an unwrapped hershey kisses.
I brought in monster cookies, so I needed a non peanut butter option for work friends who do not love pb. So I thought of sugar cookies. I wanted a little tweak so I used brown butter. Browning butter is super simple. Place the amount in a pan and heat over medium heat, stirring occasionally, until you start to see little brown specs..
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I recommend chilling individual doughs once you scoop them out. And preheat your oven before baking.
Ingredients list
1/2 cup butter, browned
1/2 cup plus 2 tbs sugar
1 tbs vanilla
1 egg
1 1/4 cups flour
1 tsp baking powder
1/2 tsp salt
1 tbs cornstarch
Directions – in a bowl, combine sugar and brown butter. Add egg and vanilla. Blend in dry ingredients. Scoop out 1/4 cups dough. Roll in sugar. Chill a few hours. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet.
Bake 10 to 12 minutes, no longer. Cool completely. Frost if desired. Store in covered container.
I stood for the entire second half of the Bills game, something I had not done in a long, long time. It alleviated some of the Fandom stress for me, and we were playing well while I stood, so I did not sit down until the game ended. We got a much needed win, so i asked Rob what the victory treats should be and he said triple chip cookies. They are a chocolate chip cookie dough with an instant vanilla pudding mix added and uses milk chocolate, white chocolate and semisweet chocolate chips. I was in a bit of a rush and didn’t have time to chill the dough, but they stayed niced and puffy anyways.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. And preheat your oven to 350 degrees before baking.
Ingredients list
1/2 cup butter, cold and cubed into small squares
1/2 cup butter crisco (regular crisco also works)
1 cup brown sugar, firmly packed into measuring cup
1 box vanilla instant pudding mix, 3.4 oz
2 eggs
2 tsp vanilla
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 1/2 cups flour
2/3 cup semisweet chocolate chips
2/3 cup milk chocolate chips
2/3 cup white chocolate chips
Directions – preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Set aside. In a bowl, cream butter, butter crisco and brown sugar. Add pudding mix. Mix in eggs, vanilla, baking powder, baking soda and salt. Fold in flour. Blend in chips. Scoop out 1/4 cup dough. Stagger on cookie sheet. Bake 10 to 11 minutes, no longer. Remove from oven. Tops may look gushy, but cookies will firm up as they cool. Cool completely. Store in covered container.
The first treat of the week – Double M&M cookies. They are like a chocolate chip cookie, but instead od chips, I used two types of m&ms – mini and regular size.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.
I recommend chilling the dough for a few hours before baking to help keep the cookies thick. And, preheat your oven before baking so the oven cycles to the right temp and you get the perfect cookie.
Ingredients list
1/2 cup butter, melted and placed in a bowl in the fridge for 10 to 15 minutes to cool it down
1/4 cup sugar
1/2 cup brown sugar, firmly packed into measuring cup
1 egg
1 tsp vanilla
1 1/2 cups flour
1/4 tsp baking soda
1/4 tsp baking powder
1/2 cup mini m&ms
1/2 cup m&ms
Directions – in a bowl, blend melted butter, sugar and brown sugar. Add egg and vanilla. Fold in dry ingredients. Blend in m&ms. Divide dough into thirds. Then divide each third of dough into thirds. Chills doughs a few hours. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet, like below.
Bake for 9 to 11 minutes, no longer than that. Cool completely. Store in covered container.
Another treat for my non chocolate loving friends at work. A brown sugar cookie, with a brownie sugar cookie dough frosting and topped with pieces of edible cookie dough.
Remember to spoon your flour bag into your measuring cup so you get the right amount, chill the individual mounds of dough for a few hours, and preheat your oven before baking.
Ingredients list
1/2 cup butter, softened
1 cup brown sugar
1 egg
1/4 cup vegetable oil
2 tsp vanilla
2 cups flour
1 tbs cornstarch
3/4 tsp baking powder
1/4 tsp salt
Directions – In a bowl, cream butter and brown sugar. Add egg, oil and vanilla. Blend in dry ingredients. Scoop out 1/4 cups of dough and form tall mounds. Chill at least a few hours in the fridge. When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 10 to 12 minutes, no longer. Cookies may be gushy. You can pop them in the fridge to help firm them up. Make sure they are completely cooled.
Frosting ingredients
1/2 cup butter, softened
1,/4 cup brown sugar
1 tsp vanilla
1/3 cup flour (heated in a microwave safe container for 30 seconds)
1 1/2 cups powdered sugar
1 tbs heavy cream
1 tsp vanilla
Directions – in a bowl, cream butter and brown sugar. Add flour and powdered sugar. Mix in vanilla and cream.
Edible cookie dough ingredients
4 tbs butter, softened
1/4 cup brown sugar
1 tbs heavy cream
1 tsp vanilla
1/4 tsp salt
1,/2 cup flour (heated in a microwave safe container for 30 seconds)
1/2 cup mini chocolate chips
Directions – in a bowl, cream butter and brown sugar. Add cream, vanilla and salt. Blend in flour. Mix in chips. Scoop out tsp of dough and roll into balls.
Frost cooled cookies and topped with pieces of cookie dough.
cookies by christine 