Continuing in with my trend of adding finely crushed store bought cookies in my homemade cookies, I present XL peanut butter cookies with crushed butter butters
and Reese hearts (i had to use those up so I could buy reese’s eggs)
Ingredients list
1 cup crisco
1 cup peanut butter
1 cup brown sugar, firmly packed into measuring cup
1 cup sugar
2 eggs
1 tsp vanilla
2 1/2 cups flour (scooped from flour bag into measuring cup so it is not packed in)
1 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
15 nutter butters, finely ground
Reese’s hearts, cut up into cubes
Directions – in a bowl, cream crisci, peanut butter, brown sugar and sugar. Add eggs and vanilla. Blend in dry ingredients. Mix in ground nutter butters then cubed Reese’s. Scoop out 1/4 cups dough. 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 13 to 14 minutes, no longer. Cool completely.
The other day I made huge chocolate chip cookies, so today I decided to made some pretty big peanut butter cookies.
These use a combo of bread and all purpose flour, but you can use just all purpose flour if you want.
Remember to scoop flour from your flour bag into your measuring cups so you get the right amount.
Ingredients list
1 /2 cup butter, browned
1/2 cup peanut butter
3/4 cup brown sugar, firmly packed into measuring cup
1/4 cup sugar
1 egg
2 tsp vanilla
2 to 4 tbs heavy cream
1 1/4 cups all purpose flour
1/2 cup bread flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup peanuts, finely ground
Extra sugar
Directions – preheat oven to 375 degrees. line a cookie sheet with parchment paper. In a bowl, combine butter, peanut butter, sugar and brown sugar. Add egg, vanilla and 2 tbs heavy cream. Mix in dry ingredients. if dough seems a little dry, add more heavy cream. Divide dough into 3 equal pieces, then divide each of those pieces in half. Roll into balls, then each in extra sugar. Stagger cookies on sheet. Bake 14 to 15 minutes, no longer. Cool completely. Store in covered container.
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.
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 wanted to do a treat with peanut butter, so I thought I would make a fudgy chocolate cookie, topped with edible peanut butter cookie dough and melted hershey kisses. A nice combo, if there ever was one.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Chill tall mounds of dough for a few hours. And preheat your oven before baking.
Ingredients list
1/2 cup butter, softened
2/3 cup brown sugar, firmly packed into your measuring cup
1/4 cup sugar
2 eggs
1 tsp vanilla
3 tbs corn syrup
1 3/4 cups flour
1/2 cup unsweetened baking cocoa powder
1 tsp cornstarch
1/2 tsp baking soda
1/4 tsp salt
Directions – in a bowl, cream butter, brown sugar and sugar. Add eggs, vanilla and corn syrup. Mix in dry ingredients. Scoop out 1/4 cups of dough and form tall mounds. Chill a few hours. When ready to bake, line a baking sheet with parchment paper. Preheat oven to 350 degrees. Stagger cookies on sheet. Bake 10 to 12 minutes, no longer. Cool completely.
Edible peanut butter cookie dough ingredients
3 tbs butter, softened
1 cup peanut butter
1/4 cup brown sugar
1/4 cup sugar
1 cup flour (heated in a microwave safe container for 45 seconds)
Directions – in a bowl, combine ingredients. Divide evenly, slightly flatten and place a piece on top of cookie.
I thought treats were in order today – for our hard working MLB crew who worked that 18 inning world series game last night and is right back at it for game 4 tonight, plus, the Frozen frenzy on ESPN with all teams playing. In addition to the fall classic, i will be focused in on the Sabres game!
This dough does not need chilling. Cookies stay puffy, as you can see.
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.
Ingredients list
1 cup crisco or butter flavor crisco
1 cup peanut butter
1 cup brown sugar, firmly packed into measuring cup
1 cup sugar
2 eggs
1 tsp vanilla
2 1/2 cups flour
1 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
Hershey kisses
Directions – preheat oven to 375 degrees. Line a cookie sheet with parchment paper. In a bowl, cream butter crisco, sugar, brown sugar and peanut butter. Add eggs and vanilla. Blend in dry ingredients. Scoop out 1/4 cups of dough. I used one of my cookie scoops.
Roll tops in sugar, if you want. Stagger on prepared cookie sheets.
Bake 9 to 11 minutes, no longer. Gently press unwrapped kisses on top. Cool completely.
Another variation of a sugar cookie, this time with peanut butter. And chocolate frosting instead of melted milk chocolate. These are nice and thick and sweet!
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I also recommend chilling the individual doughs for a few hours so they spread less. And preheat your oven before baking.
Ingredients list
1/2 cup butter, softened
2 tbs vegetable oil
1/2 cup peanut butter
1/2 cup plus 2 tbs sugar
1/4 cup plus 2 tbs powdered sugar
1/4 tsp baking soda
1/4 tsp cream of tartar
1/4 tsp salt
1 tsp vanilla
1 egg
1 tbs greek yogurt
2 3/4 cups flour
Extra sugar
Direction – in a bowl, cream butter, peanut butter, sugar, vegetable oil, and powdered sugar. Mix in cream of tartar, salt and baking soda. Add egg, vanilla and Greek yogurt. Blend in flour. Scoop out 1/4 cups of dough. Roll into a ball. Spray the bottom of a drinking glass with cooking spray and slightly flatten dough ball. Sprinkle with extra sugar. Chill a few hours. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 10 minutes, no longer. Cool completely.
Frosting ingredients list
1/4 cup butter, softened
1/2 tbs greek yogurt
1 cup powdered sugar
3 tbs unsweetened baking cocoa
2 tbs heavy cream
1 tsp vanilla
Directions – in a bowl, mix butter, Greek yogurt, powdered sugar and cocoa. Add heavy cream and vanilla. Frost cookies. Store in covered container in fridge to firm up.
I wanted to make a different version of the black and white/ half moon cookies. Honestly, I don’t know the difference between the two. Anyways, I opted for a peanut butter cookie base and used a peanut butter frosting and 2 chocolate frosting. One is with milk chocolate chips and I didn’t make enough, so I made a second batch with unsweetened baking cocoa. I never get the amount of frosting right. Either too much or too little. Ugh. Oh and while taking a picture for this blog, I dropped a cookie on the floor. Gracie was not fast enough to get it before i tossed it in the garbage.
For the buttermilk, I used a sacco mix with water. You can also add 1 tbs or lemon juice or white wine vinegar to the 2/3 cup of milk, let it sit for 5 minutes and that also makes buttermilk.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I also chilled the mounds of dough for a few hours before baking and shaped them a little taller to prevent from spreading as much. Preheat your oven to 350 degrees before baking. And don’t bake longer than 12 to 13 minutes. Tops may be a little gushy, but after they cool, pop them in the fridge to help firm them up.
Cookie ingredients
1/2 cup butter, softened
1/2 cup peanut butter
1 cup sugar
2 eggs
1 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1 tsp salt
1 cup buttermilk
Directions – in a bowl, cream butter, peanut butter and sugar. Add eggsand vanilla. Blend in dry ingredients then buttermilk. Scoop out 1/4 cups of dough and chill a few hours. When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with parchment paper and stagger cookies. Bake 12 to 14 minutes, no longer. Cool completely.
Chocolate glaze
2/3 cup chocolate chips
1 tbs butter
1 tbs corn syrup
Directions – melt chips and butter. Add corn syrup
Peanut butter glaze
1/3 cup peanut butter
3 tbs butter, soft
1 1/2 cups powdered sugar
3 tbs heavy cream
Blend together.
Place completely cooled cookies flat side up. Frost one side with peanut butter frosting, the other with chocolate frosting. Store in covered container.
These are a chocolate brownie cookies. Some have peanut butter chips, some have milk chocolate and others have semisweet. To differentiate between the milk and semisweet, I placed one red M&M and one blue M&M on the semisweet ones. You guys guess why I chose red and blue. 🦬🦬🦬🦬🦬🦬
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also, after your scoop out your dough, gently press the chips around the cookie instead of mixing them in with the batter. Chill the individual doughs for a few hours to prevent spreading. And, preheat your oven before baking so it cycles to the right temp.
Ingredients list
2/3 cup butter crisco
2 cups of sugar
4 eggs
1 1/2 cups flour
1 cup unsweetened baking cocoa
1/2 tsp baking soda
1/2 tsp salt
Chips!
Directions – in a bowl, cream crisco and sugar. Add eggs, one at a time, and blend well. Mix in dry ingredients. Scoop out 1/4 cups of dough. Gently press chips on top and sides. Chill a few hours. line a cookie sheet with parchment and stagger cookies (I fit 6 or 8 per sheet, depending on size of the sheet) Preheat oven to 350 degrees. Bake 10 to 12 minutes, no longer. Cool completely.
One of my treats for week one for work tomorrow -puffy peanut butter cookies. Super simple, sweet and soft.
Remmeber to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also chill the dough for a few hours to keep cookies puffy.
Ingredients list
1/2 cuo crisco
3/4 cup peanut butter
3/4 cup brown sugar (firmly packed into measuring cup)
1/4 cup sugar
1 egg
1 tsp vanilla
1 tbs milk
2 cups flour
1/4 tsp salt
1 tsp baking soda
Directions – in a bowl, cream butter, peanut butter, sugar and brown sugar. Add egg, milk and vanilla. Blend in dry ingredients. Scoop out 1/4 cups dough. Roll into extra granulated sugar. Chill doughs 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. Top with melted chocolate if you want.
cookies by christine 