Peanut Butter Cookies

Jon LOVES Peanut Butter Cookies and I totally thought I had some on here. Bob and I made some not too long ago. At least it seemed liked not too long ago, but now I think it must have been quite a while, because they definitely aren't here!

Jon also likes his cookies crisp. But he's really the only one who does. So these are also crisp... just for Jon. (hoping for awesome wife points here)



Peanut Butter Cookies
2 1/2 C flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 C peanut butter (chunky or smooth)
1 C butter, softened
3/4 C granulated sugar
1 1/4 C brown sugar
2 eggs
1 tsp vanilla
additional sugar for rolling

Preheat oven to 350F.
Whisk together flour, baking powder, baking soda and salt and set aside.
Beat butter and peanut butter together until well combined. Add sugars and beat well. Beat in eggs and vanilla. Mix in flour mixture.
Form dough into one inch balls and roll in granulated sugar. (If the dough is too soft to roll, put it in the refrigerator for an hour.) Place on parchment paper lined cookie sheet 2 inches apart.
Gently press each ball with the tines of a fork to make criss-cross marks in each cookie.
Bake at 350F for 10 - 12 minutes. Cool on rack.
Enjoy!

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Whisk flour, baking soda, baking powder and salt; set aside.


Cream peanut butter, butter, sugars, vanilla & eggs.



I used extra chunky peanut butter.

Mix in flour mixture.


Form dough into 1 inch balls and roll in sugar.


Place on parchment paper lined cookie sheets, 2 inches apart.


Gently press with tines of a fork.


Bake at 350F for 10 - 12 minutes.


It's cookie time!


Actually, I think I baked these while Jon was at band practice or jam night or something. So he didn't even have any until the next day. But we all sampled them to make sure they were ok!



Crispy... peanut buttery... lots of peanut chunks from the extra chunky peanut butter... Just how he likes them!

Wicked Easy Peanut Brittle Bars

These are wicked easy and wicked good!



I found the recipe in Better Homes Bars & Brownies Magazine.


Peanut Brittle Bars
2 C flour
1/2 C brown sugar
2/3 C butter
2 C cocktail peanuts
1 C milk chocolate chips
1 12oz jar caramel ice cream topping
3 TBLS flour

Preheat oven to 350F.
Line a 15x10x1 inch pan with foil or parchment paper.
If you use foil, spray with cooking spray.

In a medium bowl, combine flour and brown sugar; using a pastry blender, cut in butter. Mixture will be crumbly.

Press evenly into prepared pan and bake 12 minutes or until golden.

Sprinkle peanuts and chocolate chips over crust. In a small bowl mix caramel topping and 3 TBLS flour. Drizzle evenly over peanuts and chocolate chips.

Bake 12 to 15 more minutes or until caramel is bubbly.

Cool in pan on rack. Cut into squares.

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This really couldn't have been any easier.

I was out of parchment paper, so I used foil sprayed with cooking spray.


Mix together flour and brown sugar.




Cut in butter.


It will be crumbly.


Pour it onto the prepared baking sheet and press evenly.




Bake 12 minutes or until golden.


Sprinkle crust evenly with peanuts & milk chocolate chips.






Mix 3 TBLS flour with caramel topping.




Drizzle evenly with caramel topping.


Bake 12 - 15 minutes until caramel is bubbly.


Grab one fast, because they disappear quickly!


Enjoy!

Peanut Butter Blossoms

So aren't these on everyone's Christmas Cookie Trays?

They're wicked easy! Why don't I make them more often? Would they be less special at Christmas if I did? I dunno, maybe because I don't usually have Hershey kisses in the house. I dunno.

Anyway... yeah....



Peanut Butter Blossoms
1/2 C butter
1/2 C peanut butter
1/2 C sugar
1/2 C brown sugar, firmly packed
1 tsp baking powder
1/8 tsp baking soda
1 egg
2 TBLS milk
1 tsp vanilla
1 3/4 C flour
1/4 C sugar (for rolling)
Hershey Kisses (unwrapped)

Preheat oven to 350F
Cream together butter & peanut butter. Add sugar, brown sugar, baking powder and baking soda. Mix until well combined.
Beat in egg, milk and vanilla. Mix in flour.
Shape dough into 1 inch balls; roll in sugar.
Place on parchment paper lined cookie sheet 2 inches apart.
Bake 10 - 12 minutes or until lightly browned.
Remove from oven and immediately press a Hershey Kiss into the center of each cookie. Cool on wire rack.

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So, make the dough as directed above... my dough was a little soft, so I tossed it into the fridge for 30 or 45 minutes.

Then roll into 1 inch balls and roll in sugar.


Place 2 inches apart on parchment paper lined cookie sheet.


Bake 10 - 12 minutes or until lightly browned


Immediately press a Hershey kiss into each cookie (sorry for the blurry pic, it's not easy to take a pic of yourself doing stuff)




Cool on wire rack... and enjoy!!

Peanut Butter Butterfinger Cookies

Since I made Ginger Cookies the other day and Jon really doesn't like spice cookies, I decided to make something he'd really like.

I was thinking peanut butter cookies, maybe with some mini chocolate chips. Then one of my co-workers brought in some leftover Halloween candy and there were a couple of Butterfingers in the mix. I thought they might be good chopped up in the cookies. They'd be a little less chocolatey than mini chocolate chips and of course add some more crispity crunchity peanut butter flavor. So I stopped to pick up a bag of fun-sized Butterfingers on my way home.



Peanut Butter Butterfinger Cookies (printable recipe)
2-1/2 C flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 C creamy peanut butter
1 C butter, softened
1 C granulated sugar
1 C firmly packed brown sugar
2 eggs
1 tsp. vanilla extract
1 dozen fun-sized Butterfingers, chopped

Preheat oven to 350F.
In a medium bowl, whisk together flour, baking powder, baking soda and salt in small bowl; set aside.
Beat peanut butter and butter in large bowl until smooth.
Beat in sugars, then eggs and vanilla until blended.
Beat in flour mixture just until blended.
Fold in chopped Butterfingers.
Drop by heaping spoonful onto parchment paper lined cookie sheet, 2 in apart.
Bake 10 minutes until edges are golden brown.
Cool on wire rack.
Enjoy!