Recipes for "peanut butter cookies"

Preheat the oven to 375 degrees F (190 degrees C).

Sift together flour, baking soda, and salt in a medium bowl; set aside.

Cream together butter, peanut butter, 1/2 cup white sugar, and brown sugar in a large bowl until smooth. Beat in egg, then stir in vanilla. Gradually blend in flour mixture until combined.

Shape dough into 1-inch balls. Roll in 1/2 cup white sugar, then place 2 inches apart on ungreased cookie sheets. Use fork times to make a crisscross pattern on each dough ball.

Bake in the preheated oven until edges are set, 10 to 12 minutes. Cool slightly, then remove cookies to a wire rack to cool completely.

Preheat the oven to 375 degrees F. Place sheets of foil on the countertop for cooling cookies.

Combine brown sugar, Jif peanut butter, shortening, milk, and vanilla in a large bowl. Beat with an electric mixer on medium speed until well blended. Add egg; beat until just blended.

Combine flour, baking soda, and salt in a medium bowl. Add to sugar-peanut butter mixture; beat on low speed until just blended.

Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Flatten slightly in a crisscross pattern with the tines of a fork.

Bake 1 sheet at a time in the preheated oven until set and just beginning to brown, 7 to 8 minutes. Do not overbake. Cool for 2 minutes on the baking sheet. Remove cookies to the foil sheets on the counter to cool completely.

Preheat oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.

Mix flour, baking powder and salt in a medium bowl.

In a large bowl, beat butter, peanut butter, and vanilla with an electric mixer until well blended. Beat in both sugars. Scrape down the sides of the bowl. Stir in half of the dry ingredients into the mixture. Add eggs one at a time, blending well after each addition. Mix in remaining ingredients. Stir in peanut butter chips.

For each cookie, roll 1 heaping tablespoon full of dough into 1 3/4 inch diameter ball. Arrange balls 2 1/2 inches apart on prepared baking sheets. Using the back of fork, flatten dough balls and form a crosshatch on tops.

Bake cookies until dry on top, about 15 minutes.

Cool cookies on baking sheets for 5 minutes. Using a spatula, transfer cookies to cooling racks to cool completely.

Line a baking sheet with waxed paper.

Bring sugar, milk, margarine, and cocoa powder to a boil in a large saucepan for 1 1/2 minutes. Remove from heat and stir in oats, peanut butter, and vanilla extract until dough is evenly mixed.

Drop tablespoonfuls of dough on prepared baking dish and let rest until cooled and set, about 50 minutes.

Place the peanut butter, melted butter, vanilla and salt in a large bowl and stir until well blended. Sift 2 cups of powdered sugar into the bowl using a fine-mesh strainer and stir until the sugar is absorbed. Sift the remaining powdered sugar and mix in and a smooth stiff paste forms.

Scoop up a small portion of dough (a small cookie scoop is great for this!). Form 1-inch balls by rolling them between your palms.

Place on a rimmed baking pan lined with a piece of parchment paper. Repeat until all the peanut butter filling is gone.

Skewer each ball with a toothpick; you'll use this to dip the balls in chocolate later. It's best to do this now because the balls might be too hard later.

Chill for at least 1 hour or overnight in the refrigerator so the balls become firm enough to dip

Once the peanut butter balls have chilled, place the chocolate chips in a microwave safe bowl and microwave in 30 second increments on high power, stirring between each cook cycle, until the chocolate has melted and is smooth.

Holding the peanut butter balls by the toothpick, dip it in the melted chocolate until 3/4 of the ball is covered in chocolate. Leave the top of the ball uncovered so you can see a little of the peanut butter. Place back on the baking sheet and repeat with the remaining balls.

Refrigerate for at least 1 hour or overnight for the chocolate to solidify. Once the chocolate is solid, wet your finger and smooth over the hole the toothpick has formed with your finger.

Buckeyes can be kept in an airtight container in the fridge for several weeks, or (wrapped tightly) in the freezer for several months.

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Place the cookies in the bowl of a food processor and pulse until they become crumbs. Pulse in the salted butter, sugar, and salt until combined and the mixture feels like wet sand and clumps when pressed together.

Spread the crumbs into a 9-inch pie dish and press firmly into the bottom and sides of the pan. (Depending on the depth of your pan you may need fewer crumbs; just remove a few tablespoons if it feels like too much and proceed.)

Bake the crust in the preheated oven for 10 to 15 minutes, or it is dry to the touch and feels firm. Remove from the oven and cool completely on a rack before filling.

Beat 1 cup of the whipping cream to a stiff peak—you can use a hand mixer or a stand mixer for this. Scrape the whipped cream into another bowl and set aside.

In the same mixing bowl that you beat the cream, beat the cream cheese and 1/2 cup of powdered sugar together until creamy and combined. Add the peanut butter and beat until smooth and creamy.

The mixture may not look totally emulsified at this point, but it will smooth out once you fold in the whipped cream. Stir 1/3 of the whipped cream into the peanut butter to lighten the mixture. Fold in the remaining 2/3, in two batches.

Spread the filling into the baked and cooled crust. Cover with plastic wrap and refrigerate for at least 4 hours or up to 2 days.

When ready to serve, whip 1 cup of cream with 2 tablespoons of powdered sugar to a medium-soft peak. (Double this amount if you want tall swoops of cream on the pie.)

Chop up the peanut butter cups.

Place the chocolate chips and peanut butter in separate microwave-safe bowls and stir a teaspoon of oil into each. Melt in the microwave in 30-second bursts, and stir until smooth.

Dollop the whipped cream on top of the pie and smooth it into a thick layer. Drizzle with melted chocolate and peanut butter, and sprinkle with chopped peanut butter cups.

Once topped with whipped cream, serve immediately. Leftovers keep for 4 days in the fridge, although the topping may deflate and weep a little.

Preheat the oven to 350˚F, and line two baking sheets with parchment paper.

Mix together the butter, peanut butter, and both sugars in a bowl with a wooden spoon (or you can use an electric or stand mixer) until smooth and combined; add in the egg and mix until smooth.

In a separate bowl, combine the flour, baking powder, and salt.

Slowly, in a couple of additions, add the flour mixture to the peanut butter mixture and combine to form the cookie dough.

Add a few tablespoons of sugar to a small bowl. Scoop into balls with about 1 1/2 tablespoons of dough. Roll between your hands to form a ball, and then coat it with sugar.

Place the balls on the prepared baking sheet a couple of inches apart.

Bake the cookies on the middle rack about 12 minutes, until slightly spread out, domed on the top, and golden on the bottom. Immediately press a chocolate kiss in the center of each cookie.

For cookies that puff up a bit better (making it easier to stick the chocolate kiss on right after baking), bake only one sheet at a time on the middle rack.

If you choose to bake two racks at once, bake them on the upper and lower third racks and rotate the baking sheet top to bottom and front to back midway through baking.

Let the cookies cool for a couple of minutes on the baking sheet before transferring to a rack to finish cooling completely. These cookies will keep for a few days stored in an airtight container at room temperature.

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Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

Cream butter and sugars together until very light. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined. Drop chocolate pieces, crushed pretzels, and Reese’s Pieces in and incorporate them.

Scoop 2-3 tablespoon balls onto a cookie sheet. Bake at 350 for about 7 minutes. Remove from oven and transfer to a cooling rack. Sprinkle with sea salt. For storage, I like to freeze them and eat them cold!

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, cream together the butter, peanut butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the peanut butter mixture. Mix in the chocolate chips, peanut butter chips, and peanut butter cups. Drop by tablespoonfuls onto ungreased cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. Let cool for 1 or 2 minutes on sheet before removing, or they will fall apart.

Line two baking sheets with parchment paper or silicone baking mats.

Simply Recipes / Mihaela Kozaric Sebrek

In a large bowl or stand mixer, cream together the peanut butter, butter, brown sugar, and granulated sugar on medium speed for 2 minutes, scraping down the sides halfway through.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Stop the mixer and add both eggs and the vanilla. Beat for 2 minutes on medium speed. It will look like a thick paste.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Stop the mixer and scrape down the sides. Add the baking soda and salt and beat for 30 seconds more.

Add the oats and mix on low speed until fully combined.

Reserve 2 tablespoons each of the M&Ms and chocolate chips and add the remainder to the oat mixture. Stir by hand with a spatula and combine thoroughly.

It can be tricky to get all of the mix-ins to incorporate into the dough. The good news is these are gluten-free, so you don’t have to worry so much about over-working the dough. Just keep mixing and poke any straggling chocolate and candies into the dough balls before baking.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Use a heaping medium cookie scoop or spoon to portion the dough into 1 1/2-inch balls (for a total of 22 or so balls) and place them at least 2 inches apart on the prepared baking sheets. Then, using your hands, roll them into uniform balls and press the reserved M&Ms and chocolate chips onto the tops of each cookie dough ball.

Bake until the edges are just starting to turn golden brown, 12 to 16 minutes, rotating the pans halfway.

Simply Recipes / Mihaela Kozaric Sebrek

Let cookies rest on the baking sheet for 5 minutes before using a spatula to transfer them to a wire rack to cool. Serve warm or at room temperature.

Once the cookies have cooled completely, store them in an airtight container for 3 to 5 days. They can also be frozen for up to 2 months.

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Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Lightly spray an 8 x 8-inch baking pan with cooking oil. Line with parchment paper.

Place the milk and the marshmallows in medium pan. Turn the heat to medium low and gently heat the milk. Stir constantly until the marshmallows have melted. If the milk starts to foam up too much, reduce the heat.

Once the marshmallows have melted, add both sugars and continue to cook on medium low heat while stirring until the sugars have dissolved and the liquid is smooth. Add the vanilla, salt, and peanut butter. Stir until smooth and incorporated into the batter.

Once the fudge batter is smooth and uniform, immediately pour it into the prepared pan and smooth out with a spatula or butter knife.

Let the fudge cool to room temperature in the pan, then chill in the fridge overnight.

The next day, lift the fudge from the pan using the parchment paper and cut into 1-inch squares.

Store in an airtight container. The fudge keeps for about a week at room temperature or 2 to 3 weeks refrigerated.

Crust: Pulse cookies in a food processor until very finely ground (it helps to do this in batches). Transfer crumbs to a bowl and mix with the espresso powder and butter. Press into a 10-inch pie dish, spreading the crust across the bottom and up the sides. Pop the pie into the freezer while you prep the filling.

Filling: Using an electric mixer, beat the cream cheese and peanut butter until smooth. Add powdered sugar and vanilla. Mix until smooth. Beat in the whipped topping until just combined. Spread into chilled pie. Top with half of the peanut butter cups and press them in gently. Freeze for an hour or so, until mostly firm.

Top Layer: When the pie is mostly solid, spread the softened ice cream over the top. Smooth the top with a spatula. Top with remaining Reeses’ cups, chocolate chips, and a drizzle of melted chocolate. Freeze again until solid (about 3 hours, to be safe). Use a hot knife to cut into slices.