My daughter is allergic to peanuts and my son out of solidarity and/or convincing from his older sister always thought he was too. Even to this day he will not eat peanuts. So I was deprived of making peanut butter and jelly sandwiches for them when they were younger. This also meant I never made peanut butter cookies back then either. Now that my kids are young adults and can fend for themselves, I find myself craving foods from my long lost childhood. Tonight, I caved in. Once in a while I find I need to treat myself to something sweet. I hope you treat yourself too.
This recipe yielded 32 cookies for me.
- 1 1/4 cups all purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 1 stick butter, room temperature
- 1/2 cup granulated sugar, plus additional for rolling
- 1/2 cup light brown sugar
- 1 cup creamy peanut butter
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- jam or jelly flavor of your choice
- In a small bowl add flour, baking powder and salt. Mix well. Set bowl aside.
- In a large mixing bowl add butter and both granulated and brown sugar. Mix until fluffy. About 1-2 minutes.
- Add peanut butter and mix another minute.
- Add egg and vanilla extract and mix until combined.
- Gradually add flour mixture to mixing bowl until just combined.
- Cover cookie dough with plastic wrap and refrigerate for an hour.
- Preheat oven to 350 degrees and line baking sheets with parchment paper or silicone mats.
- Use a 1 tablespoon sized cookie scoop. Shape the dough into a ball and roll it into a shallow dish with some granulated sugar. Place the cookies about two inches apart onto the prepared baking sheets. Discard any leftover sugar used for rolling the cookies.
- Bake the cookies for 10-12 minutes and the cookies are golden brown. Right after the cookies come out of the oven, make an indent in the center of each cookie using a clean 1 teaspoon measuring spoon. Use caution as the cookies will be very hot. Allow the cookies to cool for 5 minutes before transferring them to a cooling rack to fully cool.
- Once the cookies have cooled fill the center with 1/4 teaspoon of your favorite jam or jelly.
Every Valentine’s Day I make cupcakes to give out to family and friends. This year, I’m trying something different. And easier and a lot less time consuming. Not that they aren’t worth the time or effort. But sometimes it’s nice to have a quick and easy recipe when you are giving out sweets to many. Besides, who can resist soft and gooey, peanut butter and chocolate?
- 1/2 cup butter, (1 stick), melted
- 1/3 cup peanut butter (I used JIF smooth peanut butter; natural peanut butter can separate or be too oily)
- 1 cup light brown sugar
- 1 tablespoon vanilla extract
- 1 large egg
- 1 cup all-purpose flour
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees. Meanwhile line an 8 x 8 baking pan with aluminum foil and lightly cover foil with baking spray. Set aside.
- In a large microwave-safe bowl melt the butter; about 1 minute on high power. Let cool for about 1 minute.
- In the bowl with melted butter, add peanut butter, brown sugar, vanilla, and egg. Whisk until smooth.
- Add the flour and stir until combined.
- Stir in chocolate chips.
- Pour batter into prepared baking pan, smoothing the top lightly with a spatula.
- Bake for 23-25 minutes, or until done. A toothpick inserted into center should come out clean, no batter.
- Allow bars to cool for 30 minutes before slicing and serving. Bars will keep at room temperature for up to 1 week.
Today was a frustrating day. No need to share all the gory details. Just know that by the time I got home all I wanted to do is let out a scream. But instead of doing some retail therapy and buying myself a little something pretty, I decided to bake cookies for my mom. She’s the one with the sweet tooth in the family and I know how happy it makes her when I bring her a treat rather than just her prescriptions. Besides, concentrating on something else and letting the sweet smell of cookies baking fill my kitchen will also help me forget about the day I had. I chose peanut butter chocolate chip cookies because I couldn’t decide between peanut butter or chocolate chip cookies. So here you get the peanut nutty taste combined with the soft chewy texture of a chocolate chip cookie. This recipe yielded 30 cookies for me.
- 1/2 cup butter, softened to room temperature
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1/2 cup peanut butter (I used creamy style, but the choice is yours.)
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/4 cups all-purpose flour
- 1 tablespoon milk
- 1 cup mini semi-sweet chocolate chips (you can use 3/4 cup regular size if you like)
- Preheat oven to 375 degrees.
- In large mixing bowl combine butter, sugar, and brown sugar. Using hand mixer, mix until creamy.
- Add peanut butter, egg and vanilla extract. Mix until well blended.
- Add baking powder, baking soda and flour and mix thoroughly.
- Add milk and mix until dough is smooth and creamy in texture.
- Using a wooden spoon, mix in the chocolate chips.
- On a greased or lined cookie sheet, drop small one tablespoon balls of dough.
- Bake for 7 to 9 minutes or until bottoms are light brown.
- After 5 minutes, transfer to a wire rack to cool completely.