Posts Tagged 'peanut butter'

Peanut Butter Oatmeal Chocolate Chip Cookies

Now that I’m getting closer to the end of my pregnancy, I haven’t been cooking or baking nearly as much as I used to.  There are two reasons for this.  First, I’ve been spending a lot of my free time preparing for my babies to arrive, and second, I just don’t have the energy to spend hours in my kitchen like I used to.  I used to cook or bake something almost every day, but now it’s more like only once or twice a week.  Lucky for me, I married a man that likes to cook too, so he has been making a lot of our dinners lately.  :)  These days when I do cook, I’ve been choosing simpler, less time consuming recipes, so that I have more time to rest (and tackle my never-ending to-do list!)

These peanut butter oatmeal chocolate chip cookies are a great example of the type of recipes I have been baking lately.  They take less than 20 minutes to make (plus cooking time).  If you’re fortunate enough to have your sister (or a friend) over to help you like I was, they take even less time!  :)  And all of the ingredients are common pantry items, so no special trip to the grocery store is needed.  These cookies are the perfect thing to make to satisfy your sweet tooth.  They are soft, chewy, and filled with the flavors of chocolate, peanut butter, and oatmeal – a classic and delicious combination.  I’m sure I will be making these cookies again and again!

Peanut Butter Oatmeal Chocolate Chip Cookies

(print recipe)

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (1 stick) unsalted butter, at room temperature
  • ½ cup creamy peanut butter
  • ½ cup granulated sugar
  • 1/3 cup light brown sugar
  • ½ teaspoon vanilla extract
  • 1 egg
  • ½ cup rolled oats
  • 1 cup chocolate chips

Directions

  1. Whisk together the flour, baking soda, and salt; set aside.
  2. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes.  Add the egg and beat to combine.  On low speed, gradually add the flour until just combined.  Stir in the oats, and then the chocolate chips.
  3. If desired, you may refrigerate the dough for at least 2 hours, but no more than 36 hours.
  4. A few minutes before you are ready to bake the cookies, preheat the oven to 350 degrees F.  Line two baking sheets with parchment paper.
  5. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart.  Bake for 10-12 minutes, or until the cookies are lightly golden and just set in the center.  Cool completely on the baking sheet and then store in an airtight container at room temperature.

Yield: 16-18 cookies

Source: Kristine’s Kitchen; Originally adapted from Brown Eyed Baker

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Soft and Chewy Peanut Butter Cookies

I am happy to report that I have finally found the perfect peanut butter cookie recipe!  Before finding this little gem, I tried a couple of mediocre recipes.  In my opinion, the perfect peanut butter cookie must be soft, chewy, and flavorful.  The other two recipes I tried resulted in crunchy cookies, which is the opposite of what I was hoping for.  After the first two recipes I tried (both from cookbooks that I own) failed to produce a soft and chewy cookie, I turned to the internet to look for a new recipe.  And what better way to find a soft and chewy peanut butter cookie recipe than to Google “Soft & Chewy peanut butter cookies” ?!  Several search results came up, and I came across this one.  With 39 five-star reviews, this Mrs. Field’s recipe sounded promising.

After making these cookies, this recipe certainly wins my seal of approval!  These peanut butter cookies are soft, chewy and perfectly peanut butter flavored.  And they are so easy to make too.  Both of the other recipes I tried required you to roll the cookie dough into balls and then into sugar… which is a lot of extra work if you ask me.  For this recipe, I just used my 1-inch cookie scoop to measure out the dough balls, placed them on the cookie sheet, and baked them- so much easier than having to roll each dough ball into sugar!  The hardest part about making this recipe is that the cookies must bake for 20 minutes, so that means you have to wait 20 minutes to eat one!  :/  But trust me, they are worth the wait.  :)

I love the combination of chocolate and peanut butter, so I added chocolate squares to some of the cookies. To do this, just press a small square of chocolate (I used Hershey’s) into the center of the cookie right after you take the cookies out of the oven. The chocolate will melt into the hot cookie.

Soft & Chewy Peanut Butter Cookies

(print recipe)

Ingredients

  • 2 cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¼ cups packed dark brown sugar
  • 1 ¼ cups granulated sugar
  • 1 cup butter, softened
  • 3 large eggs
  • 1 cup creamy peanut butter
  • 2 teaspoons vanilla extract

Directions

  1. Preheat oven to 300 degrees F.
  2. Mix dry ingredients (flour, baking soda & salt) together in a small bowl and set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, brown sugar and granulated sugar until well combined.  Add the eggs, peanut butter, and vanilla extract; beat until fluffy.  On low speed, add the flour mixture and mix until just mixed into the butter mixture (do not overmix)!
  4. Drop by rounded tablespoonful, 2 inches apart on an ungreased cookie sheet.  Bake until the edges of the cookies are lightly browned, approximately 18-20 minutes.  Remove from the cookie sheets and let cool.

Notes –

  • Do not over bake the cookies or they won’t be soft and chewy.
  • The dough for these cookies is really soft.  I recommend chilling it in the refrigerator for 30-60 minutes before baking the cookies, and it will be much easier to work with!

Yield: 3-4 dozen cookies (depending on size)

Source:  slightly adapted from Food.com

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Peanut Butter Chocolate Chip Bars

If you like chocolate and peanut butter, then you will love these peanut butter chocolate chip bars.  They taste like peanut butter chocolate chip cookies, but because they are in bar form, they only take a few minutes to mix up.  And while they bake, they will make your house smell amazing!  They are the perfect thing to make for dessert or a snack.  Enjoy!

Peanut Butter Chocolate Chip Bars

Ingredients

  • 6 tablespoons unsalted butter
  • ½ cup creamy peanut butter (I use Skippy Natural)
  • 1 cup sugar
  • ¼ cup light brown sugar, packed
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • ¼ teaspoon coarse salt
  • 1 teaspoon baking powder
  • 1 cup chocolate chips (semi-sweet)

Directions

  1. Preheat oven to 350. Lightly grease an 8 x 8″ pan.
  2. Whisk together the flour, salt and baking powder.  Set aside.
  3. Using a mixer, cream the butter and peanut butter together until smooth.  Beat in the sugars until combined.  Add the eggs, one at a time, scraping down the bowl after each addition.  Stir in the vanilla extract.
  4. Stir in the flour mixture.  Add the chocolate chips, stirring until combined.  Spread the batter into the prepared pan and bake for about 30- 32 minutes.  Cool completely before cutting.

Source: slightly adapted from Bake at 350; originally adapted from The King Arthur Flour’s Cookie Companion

Peanut Butter Blossom Cookies

My sister hosted Thanksgiving this year and asked me to bring a type of dessert.  I decided to make Peanut Butter Blossom cookies because I knew they would look nice on her dessert table and they are delicious.  (Who doesn’t like chocolate & peanut butter??)  To make the cookies a little more festive, I used a mixture of milk chocolate kisses, caramel kisses, and white chocolate hugs.  All of the desserts were delicious!

Beautiful Dessert Table

Recipe from: Hershey’s

Peanut Butter Blossom Cookies

Ingredients:

  • 48 HERSHEY’S KISSES Brand Milk Chocolates
  • 1/2 cup shortening
  • 3/4 cup creamy peanut butter
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Granulated sugar

Directions:

1. Heat oven to 375°F. Remove wrappers from chocolates.

2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.

Makes 4 dozen cookies.


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