Tag Archives: peanut butter

Peanut butter halloween cutout cookies

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With Halloween a little more than a week away, I decided to use my pumpkin, bat, ghost cookie cutters once again.  2 ghosts are frosted with a marshmallow fluff frosting and the rest are topped with melted mini hershey bars…. and mini m&ms for eyes and mouths.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I chilled the doughs after I cut them out.  And preheat your oven before baking.

  • Ingredients list
  • 1 cup peanut butter
  • 1 cup crisco
  • 1 cup brown sugar, firmly packed into measuring cup
  • 1 cup sugar
  • 2 eggs
  • 3 tbs heavy cream
  • 2 tsp vanilla
  • 3 cups flour
  • 1 tsp baking powder

Directions – in a bowl, cream crisco and peanut butter.  Blend in brown sugar and sugar.  Mix in eggs, vanilla and heavy cream.   Stir in flour and baking powder.  Sprinkle flour on a flat surface.  Roll dough to desired thickness.  Cut with cookie cutters, and chill cutouts in a covered container for a few hours.  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.  Cool completely.  

You can frost these with a marshmallow fluff frosting (2 tbs softened butter, 1/2 cup fluff, 1 cup powdered sugar and enough milk to get the consistency you want, or melted chocolate.  Store in covered container.

Peanut butter mudslide cookies

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My work friend, James, requested something peanut butter for his birthday treat, so i present peanut butter mudslide cookies.  I tweaked my chocolate mudslide recipe from last week, and instead of using rhe chocolates and cocoa, i used peanut butter (obvs), melted peanut butter chips (melted in my Geneseo mug), and finely ground honey roasted peanuts. 

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Chill the individual doughs before baking and preheta your oven before baking.

  • Ingredients list
  • 10 tbs butter,melted
  • 1 cup peanut butter
  • 2 eggs
  • 1 egg yolk
  • 3/4 cup brown sugar, firmly packed into measuring cup
  • 3/4 cup sugar
  • 1 tbs heavy cream
  • 1 cup peanut butter chips, melted in a microwave safe bowl in 1 minute increments until you can stir smooth (do this right before you are set to add to egg/sugar mixture)
  • 2 1/2 cups cake flour
  • 1 tsp baking powder
  • 1 cup peanut, finely ground

Directions – in a bowl, beat eggs, yolk, sugar and brown sugar 6 to 8 minutes.   In another bowl combine butter and peanut butter.   Blend into egg/sugar mixture.  Stir in melted chips.  Fold in dry ingredients then peanuts.  Scoop out 1/4 cups dough and sprinkle with or roll in sugar.  Chill a few hours.  When ready to bake, preheat oven to 350 degrees.  Line a cookie sheet with parchment paper and stagger on sheets. 

Bake  13 to 15 minutes (bottoms will be lightly browned).  Let cool completely. 

If cookies seem too gushy, pop in fridge for 30 minutes, then remove and store in covered container at room temp

Super large peanut butter cookies

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A second treat for work today.  6 super large peanut butter cookies with peanut butter chips.  It is a winner take all game 5 of the ALDs, after all, so perhaps one treat is not enough

I am so pleased with how they turned out.  They were a last minute call, so I used browned butter instead of waiting for butter to soften.  I also used 1 cup of all purpose flour and 1 cup bread flour.   You can use all AP flour if you want.

I did not chill the dough  and yet they turned out really puffy!   I also pressed peanut butter chips into the tops of hot cookies.  You can mix them into the dough ahead of time if you want.

  • Ingredients list
  • 1/2 cup butter, browned
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1/2 cup peanut butter
  • 1 egg
  • 1 tsp vanilla
  • 3 tbs heavy cream
  • 1 cup all purpose flour
  • 1 cup bread flour
  • 1/2 tsp baking powder
  • 1/2 cup peanut butter chips

Directions – place butter in saucepan, cooking over medium heat until brown specs appear, between 7 to 10 minutes. Pour into a bowl and mix with peanut butter, sugar and brown sugar.  Add vanilla, egg and heavy cream.   Blend in dry ingredients divide evenly into 6 pieces and roll into balls.  If you don’t want mound shape cookies, slighly flatten.  Preheat oven to 375 degrees.  Line a cookie sheet with parchment paper and stagger cookies on it. Bake 12 to 14 minutes, no longer.  Gently press peanut butter chips on tops of hot cookies. 

Cool completely.   Store in covered container.

Triple peanut butter cookies

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For opening day of the MLB playoffs, these humongous peanut butter cookies are one of the two I am bringing in.  I added some finely ground honey roasted peanuts and pressed peanut butter chips in the tops of cookies immediately after they came out of the oven.  The reason?  I forgot to put them in the dough before baking. 🙂

Remember to scoop your flour from your flour containers into your measuring cup so you get the right amount.  Pouring flour directly into the cups packs it in and you wind up with dry cookies.   i used all purpose flour and bread flour, but you can use entirely all purpose flour if you want. 

Also, preheat your oven before baking.  Do not bake these longer than 10 or 11 minutes

  • Ingredients list
  • 10 tbs butter, softened
  • 8 tbs peanut butter
  • 3/4 cup brown sugar, firmly packed into a measuring cup
  • 1/2 cup sugar
  • 2 eggs
  • 2 tbs heavy cream
  • 1 tsp vanilla
  • 2 cups all purpose flour
  • 1 cup bread flour
  • 1 tbs cornstarch
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup peanut, finely ground
  • 1 cup Peanut butter chips

Directions – in a bowl, cream butter peanut butter.  Blend in brown sugar and sugar.  Add eggs, vanilla and heavy cream.  Mix in dry ingredients.  Fold in peanuts and peanut butter chips.  Evenly divide into 8 equal pieces and roll into balls. You can chill the doughs if you want or you can bake right away.

Preheat oven to 400 degrees.  Line a cookie sheet with parchment paper and stagger doughs on sheet.  Bake 10 to 11 minutes, no longer.   Edges will be golden.  Remove from oven.  Gently press peanut butter chips into tops of cookies, if you want.   cool completely. Store in covered container.

  Thanks so much for stopping by!

Chocolate snowball cookies with peanut butter chips

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I was looking at some of my baking items and came across some peanut butter chips and thought they would be perfect in chocolate snowball cookies.  These are treat # 2 for tomorrow.

Remember to scoop your flour and baking cocoa from their containers into your measuring cups so you get the right amount.  And preheat your oven before baking.   I think i baked these 15 to 18 minutes.  Sometimes chocolate cookies can be hard to tell when they’re done so I err on the side of taking things out a little too early.

  • Ingredients list
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 tsp vanilla
  • 1 tbs heavy cream
  • 1/2 tsp salt
  • 1 cup flour
  • 3/4 cup bread flour
  • 1/4 cup unsweetened baking cocoa
  • 1 cup peanut butter chips

Direction – in a bowl, cream butter and sugar.   Add vanilla, heavy cream,  and salt.  Blend in flours and cocoa.   Mix in chips.  Scoop out 1/4 cups of dough.  Chill.  Line a cookie sheet with parchment paper.  preheat oven to 325 degrees.  Stagger cookies on sheet.  Bake 15 to 18 minutes.   Sprinkle warm cookies with powdered sugar.

Store in covered container.

Monster cookies

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I haven’t made these in a while!  They suit so many cookie tastes – peanut butter, oatmeal, m&ms, milk chocolate chips.   I baked these directly from the freezer and they stayed perfectly puffy too!

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Freezer your individual doughs for at least a few hours and preheat your oven to 350 degrees before baking.

  • Ingredients list
  • 1 /2 cup butter, soft
  • 1/2 cup peanut butter
  • 3/4 cup brown sugar firmly packed into measuring cup
  • 1/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 3/4 cups flour
  • 1 tsp baking soda
  • 1 tbs cornstarch
  • 1 cup old fashioned oats
  • 1 cup mini m&ms
  • 1 cup milk chocolate chips

Directions – in a bowl, cream butter, peanut butter, sugar and brown sugar.  Add eggs and vanilla.  Mix in dry ingredients and oats.  Add m&ms and chips.  Scoop out 1/4 cups of dough.   Freeze several hours, at least. Bake directly from freezer.  When ready to bake, preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.   Stagger cookies on sheet. 

Bake 11 to 13 minutes, no longer.  Cool completely. 

Store in covered container

Peanut butter cookies stuffed with chocolate peanut butter

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Continuing my run of cookies stuffed with stuff, I present  butter cookies stuffed with chocolate peanut butter. 

You must bake these frozen, directly from the freezer to keep the chocolate peanut butter inside.  Remember to firmly pack your brown sugar into your measuring cup and scoop your flour from your flour bag into your measuring cup.  And preheat your oven before baking.

  • Ingredients list
  • 1 cup crisco
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 cup brown sugar, firmly packed into measuring cup
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/2 cups flour
  • 1/2 tsp salt
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder

Directions – scoop out tbs of chocolate peanut butter and freeze a few hours.  After a few hours, make your dough.   in a bowl, cream crisco,  peanut butter, brown sugar and sugar.  Add eggs and vanilla.  Blend in dry ingredients.   Scoop out 1/4 cups of dough.

Divide in half and flatten each half

Place one tbs of frozen peanut butter on one half

Top with other half

Seal edges.

Place in a container in freezer for a few hours.  When ready to bake, preheat oven to 375 degrees.   Once oven is preheated, take cookie doughs out from freezer and stagger on a cookie sheet lined with parchment paper

Bake 15 to 16 minutes, no longer.

Cool completely and store in covered container.

Peanut butter cookies stuffed with smores spread

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I saw this smores spread at Aldi and thought it would be perfect to scoop it out, freeze each one and stuff them in cookies.  I chose peanut butter cookies this time. I baked the dough frozen to keep the spread inside, so i highly suggest doing that.

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.  Also do not take dough out of fridge until you are ready to pop them in the oven.  Gotta keep that smores spread inside the cookie!

  • Ingredients list
  • 1/2 cup butter, softened
  • 1 cup peanut butter
  • 3/4 cup brown sugar, firmly packed into measuring cup
  • 3/4 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 tbs milk
  • 1 tsp baking soda
  • 2 cups flour
  • 1 cup peanuts, finely ground
  • Smores spread, scooped into rounded tbs and frozen solid

Directions – in a bowl, cream butter, peanut butter, brown sugar and sugar.  Add egg, vanilla and milk.  Blend in flour and baking soda.  Fold in peanuts. Scoop out 1/4 cups dough.

Divide in half and slightly flatten each half.

On one half, place a frozen smores ball.

Top with other flattened  half of pb cookie dough.

Seal cookie so smores ball is hidden. 

Freeze dough overnight.  Leave dough in freezer until oven has preheated to 350.   Line a cookie sheet with parchment paper and stagger cookies on sheet. 

Bake 16 to 18 minutes. 

Cool completely.   Store in covered container.

Peanut butter cookies stuffed with mini Mr. Goodbars

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I had a bunch of extra mini mr goodbars and came up with the idea of stuffing them in peanut butter cookies.

It has been hotter than hell here the last 5 days, so i froze the dough to prevent too much spreading while baking.  

Remember to firmly pack your brown sugar into your measuring cup so you get the right amount.  Also, spoon your flour from your flour bag into your measuring cup so you get the right amount. And preheat your oven before baking.

  • Ingredients list
  • 1 cup crisco
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 1/2 cups flour

In a bowl, cream crisco, peanut butter, brown sugar and sugar.  Add eggs and vanilla.   Blend in dry ingredients.   Scoop out 1/4 cups of dough. 

Divide into half. 

Place a mini Mr  goodbar on one half. 

Top with the other half

and seal edges. 

Freeze a few hours.  When ready to bake, preheat oven to 375 degrees.   Line a cookie sheet with parchment paper and stagger cookies on sheet.  

Bake 15 minutes.( No longer.)

  Cool completely.  Store in covered container. 

Sabres game 4 victory treats #2 – sugar coated xl peanut butter cookies

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The second treat for our game 4 win – extra large puffy peanut butter cookies rolled in sugar.   Sometimes in the playoffs, the victory treat game must be stepped up.

  • Ingredients list
  • 1 cup butter, softened
  • 1 1/2 cups sugar, firmly packed into measuring cup
  • 1/2 cup sugar
  • 1 cup peanut butter
  • 2 eggs
  • 1 tsp vanilla
  • 3 1/2 cups cake flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup peanuts, finely ground
Perfectly puffy!

Directions – in a bowl, cream butter, sugar, brown sugar and peanut butter.  Add eggs and vanilla..  blend in dry ingredients then peanuts.  Scoop out 1/4 cups dough.  Roll in extra sugar.  Chill a few hours.  When ready to bake, preheat oven to 350 degrees.  Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 14 minutes, no longer. 

Cool completely.