You Can Bake! » Peanut Butter Cookies

Chocolate Peanut Butter Cookie Recipe

Rob — Wed, 16 Sep 2009 18:11:35 +0000

I have always loved the combination of chocolate and peanut butter. I used to love the commercials of the kids running into each other, one child with the Hershey chocolate bar, and the other child with a jar of peanut butter.

The first time I tried these cookies, I was hooked. The recipe is a very simple peanut butter dough, with a Hershey’s kiss in the middle:

1 cup butter2/3 cup creamy peanut butter1 cup white sugar1 cup brown sugar2 eggs2 teaspoons vanilla2 2/3 cups flour2 teaspoon baking soda1 teaspoon salt

Additional sugar in a bowl for rollingChocolate Kisses

Combine butter, peanut butter and sugars; blend until creamy. Add eggs and vanilla; blend. Mix flour, salt and soda, add to cream mixture; stir well. Roll dough into quarter size balls. Roll ball in bowl of sugar. Bake dough at 350 degrees for 8 minutes. Immediately place chocolate kiss in center of each cookie. Bake an additional 2 minutes. Transfer to cooling rack.

You can add food coloring to the dough to create any color you’d like. We have made these cookies in red, green and blue. You can also divide the batter and make multiple colors for one batch of cookies.

Experiment with the many flavors of Hershey’s kisses. They make a kiss that has peanut butter right in the middle. These are a wonderful addition to the peanut butter cookie. Hershey’s also makes kisses with nuts in the middle. This is a fun kiss to put in the middle of the cookies. If you make a red dough, try the chocolate kisses that are part white and part brown.

We have also added peanut M&M’s in the middle, instead of Hershey’s Kisses. Follow the same recipe adding the M&M’s at the very end and baking 2 additional minutes.

If you find the cookies a little sweet for your taste, cut out some of the brown sugar. Try cutting the brown sugar down to 3/4 of a cup.

Audrey’s mom always entertained when she was growing up. Audrey learned to prepare for large groups and has often entertained 15-30 people in her home at a time. You can find more great recipes at www.recipe-barn.com
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Chocolate Peanut Butter Cookie Recipe

Rob — Wed, 16 Sep 2009 18:11:35 +0000

The first time I tried these cookies, I was hooked. The recipe is a very simple peanut butter dough, with a Hershey’s kiss in the middle:

1 cup butter2/3 cup creamy peanut butter1 cup white sugar1 cup brown sugar2 eggs2 teaspoons vanilla2 2/3 cups flour2 teaspoon baking soda1 teaspoon salt

Additional sugar in a bowl for rollingChocolate Kisses

We have also added peanut M&M’s in the middle, instead of Hershey’s Kisses. Follow the same recipe adding the M&M’s at the very end and baking 2 additional minutes.

If you find the cookies a little sweet for your taste, cut out some of the brown sugar. Try cutting the brown sugar down to 3/4 of a cup.

Chocolate Peanut Butter Cookie Recipe

Rob — Wed, 16 Sep 2009 18:11:34 +0000

The first time I tried these cookies, I was hooked. The recipe is a very simple peanut butter dough, with a Hershey’s kiss in the middle:

1 cup butter2/3 cup creamy peanut butter1 cup white sugar1 cup brown sugar2 eggs2 teaspoons vanilla2 2/3 cups flour2 teaspoon baking soda1 teaspoon salt

Additional sugar in a bowl for rollingChocolate Kisses

We have also added peanut M&M’s in the middle, instead of Hershey’s Kisses. Follow the same recipe adding the M&M’s at the very end and baking 2 additional minutes.

If you find the cookies a little sweet for your taste, cut out some of the brown sugar. Try cutting the brown sugar down to 3/4 of a cup.

Cookie Recipe for Diabetics: Peanut Butter Chocolate Chip Bar Cookies

Rob — Sun, 30 Aug 2009 18:56:17 +0000

I always tell people that being diagnosed as diabetic didn’t take away my desire for sweets. You see, we diabetics enjoy having “sweets”, too. Here is a recipe that is suitable for diabetics to enjoy as dessert or when they crave a “sweet” snack. The Peanut Butter Chocolate Chip Bar Cookies are tasty and easy. And peanut butter is good for diabetics. Your local grocery store should have the sugar-free chocolate chips along side the regular ones. I buy Hershey’s Sugar-Free Chocolate Chips at my Walmart Store.PEANUT BUTTER CHOCOLATE CHIP BAR COOKIES1/2 cup all-purpose flour1/4 cup whole wheat flour3/4 tsp baking sodapinch salt1 cup peanut butter1/3 cup Splenda Brown Sugar Blend1 egg, beaten1/2 cup milk1 tsp vanilla1/2 cup sugar-free chocolate chips

Preheat oven to 350 degrees.Coat an 8-inch square baking pan with nonstick cooking spray; set aside.On a large sheet of waxed paper combine the all-purpose flour, whole-wheat flour, baking soda, and salt; stir together with a fork. In a bowl, mix together the peanut butter, Splenda Brown Sugar Blend, and eggs; stir vigorously until creamy. Add the milk and vanilla. Stir until smooth; add the flour mixture, stirring until well combined. Stir in the chocolate chips.Spread the dough evenly into the prepared baking pan; pat down smooth. Bake at 350 degrees for 15 minutes or until very lightly browned at the edges. Do not over bake; or your bars will be too dry. Remove from oven and let cool 10 to 15 minutes before cutting into bars.Enjoy!

For more of Linda’s diabetic recipes and information visit her at http://diabeticenjoyingfood.squarespace.com
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5 Classic Holiday Cookie Recipes plus Cookie Making Tips

Rob — Sat, 22 Aug 2009 17:22:27 +0000

When it comes to the Holidays, I always look forward to baking some cookies for my family. I tend to go overboard with baking cookies. I usually bake 12-14 different varieties.I would like to share a few cookie making tips with you today.1. Unbaked dough can be covered and refrigerated for up to 24 hours. Dough can also be frozen for up to 9 months.2. Dip cookie cutters in flour or confectioner’s sugar, shake off excess before cutting out cookies.3. Line your baking sheets with Parchment Paper or a Silicone Baking Mat to make clean up easier. 4. Spray your spoon with non-stick cooking spray. This will help the dough to slide off easier.5. Spray your beater blades with non-stick cooking spray to help prevent dough from sticking on them.6. Remove your cookies from the oven 1-2 minutes before the recommended baking time. They will finish baking on the baking sheet.Sugar Cookies 5 c. flour 2 tsp. vanilla 1 tsp. baking powder 2 c. sugar 3/4 tsp. baking soda 2 eggs 1 1/2 c. milk 1 c. butter Cream sugar and butter together. Add vanilla and eggs, beat until well blended. Stir in milk, baking soda and baking powder. Slowly mix in flour. Drop by tablespoonful onto greased cookie sheet. Sprinkle on any desired toppings. Bake for 350 degrees for 12 minutes.Chewy Chocolate Chip Cookies 1 c. shortening1 c. butter 2 c. brown sugar 1 tsp. vanilla 4 c. flour 2 tsp. baking soda 1 tsp. salt 1 c. sour cream or buttermilk 1 lg. package of chocolate chips Mix all ingredients together. Drop by the teaspoonful onto a baking sheet. Bake at 350 degrees for 10-12 minutes. Peanut Butter Cookies 3/4 c. creamy peanut butter 1/2 c. shortening 1 1/4 c. light brown sugar 3 tbsp. milk 1 tbsp. vanilla 1 egg 1 3/4 c. flour 3/4 tsp. salt 3/4 tsp. baking soda Combine peanut butter, shortening, light brown sugar, milk and vanilla in a large bowl. Beat at medium speed until blended. Add egg. Beat again. Combine flour, salt, and baking soda at low speed until blended. Drop by teaspoonful onto baking sheet. Flatten slightly in crisscross pattern with tines of a fork. Bake at 350 degrees for 8 minutes.Pecan Sandies 1 c. butter or margarine 1/4 c. granulated sugar 2 tsp. vanilla 2 c. all-purpose flour 1 c. chopped pecans 1/4 c. confectioner’s sugar Beat butter for 30 seconds; add granulated sugar and beat till fluffy. Add vanilla and 2 tsp. water; beat well. Stir in flour and pecans. Shape into 1″ balls. Place on a ungreased cookie sheet. Bake in a 325 degree oven for about 20 minutes. Cool completely. Sprinkle cooled cookies with a light coating of confectioner’s sugar.Sand Tarts 1 c. butter 1 1/2 c. sugar 2 eggs 1 tsp. vanilla 1/2 tsp. salt 1 tbsp. milk 3 c. flour 1 tsp. baking powder egg white In one bowl, combine flour, baking powder and salt. In second bowl, cream butter and sugar, then add eggs, vanilla, salt and milk. Mix together. Now add flour mixture. Chill overnight. Roll thin and cut with cookie cutters. Before baking, have egg white in dish. Use pastry brush and lightly brush over cookies. Then sprinkle with desired colored sugars. Bake at 350 degrees for 5-8 minutes.

Shelly Hill has been working from home since 1989 in Direct Sales. You can visit Shelly online at: http://www.classybusinesswomen.com or at http://wahmshelly.blogspot.com
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Two Peanut Butter Cookie Recipes

Rob — Thu, 23 Jul 2009 17:36:32 +0000

One of the best things you can do on a cold winter day is get in the kitchen and bake. Baking warms the house, the aromas are enticing and your family will love you when they come in from the cold. These peanut butter cookie recipes are perfect for lunchboxes, milk and cookies after school, snacking while playing board games or watching TV. They also make great gifts and wonderful treats to share with co-workers and friends. If you are partial to cinnamon, give Val’s Peanut Butter Cinnamon cookies a try. For the true peanut butter fanatic, there are Double Delight Peanut Butter Cookies. They also have some cinnamon. These cookies are fun to make and use a roll of refrigerated peanut butter cookie dough. Both of these recipes are from my vintage recipe collection.

DOUBLE DELIGHT PEANUT BUTTER COOKIES

This recipe was cut from an old magazine.1/4 cup dry roasted peanuts, chopped finely1/4 cup granulated sugar1/2 tsp ground cinnamon1/2 cup creamy peanut butter1/2 cup powdered sugar1 roll (approx. 16 oz) refrigerated peanut butter cookie doughPreheat oven to 375 degrees. In a small bowl, mix peanuts, granulated sugar and cinnamon. Set bowl aside. In a second small bowl, stir together the peanut butter and powdered sugar until completely well blended. Shape mixture into 24 balls. Cut the roll of cookie dough into 12 even sized slices. Cut each slice in half crosswise and flatten slightly. Shape one piece of the cookie dough slices completely around one of the 24 balls you made. Cover the ball completely. Roll each covered ball in the peanut, sugar, cinnamon mixture. Gently pat the mixture completely onto the balls. On an ungreased cookie sheets, place the balls 2-inches apart. Grease the bottom of a small drinking glass and place into remaining peanut mixture. With the bottom of the glass flatten each cookie. Sprinkle any remaining peanut mixture on the tops of the cookies and press in lightly. Bake for 7 to 12 minutes at 375 degrees or until the edges are golden brown.

VAL’S PEANUT BUTTER CINNAMON COOKIES1 cup sifted flour1/2 tsp salt1 tsp cinnamon1/2 tsp soda1/2 cup soft oleo1/2 cup brown sugar, packed1/2 cup white sugar1/2 cup creamy peanut butter1 egg 1 tsp vanillaPreheat oven to 350 degrees. Sift together flour, salt, cinnamon, and soda. Cream together the oleo, sugars, peanut butter, egg, and vanilla. Add the sifted dry ingredients to the creamed mixture. Mix together well. Drop by rounded teaspoonful onto greased cookie sheet and flatten with a fork. Baking time is approximately 12 minutes at 350 degrees.Happy Baking and Enjoy!

Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes on her blog at http://grandmasvintagerecipes.blogspot.com
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