Peanut Butter Cup Cookies

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I made these for dessert for our Super Bowl munch fest yesterday.  I really am not a fan of peanut butter but I took a taste and they are quite good ~ even if they are peanut butter.  I cut up a whole bag of Reese’s peanut butter cups miniatures (9oz, 12 oz?)  and only used 1 cup of chocolate chips.

Peanut Butter Cup Cookies

1 cup butter, soft
2/3 cup smooth peanut butter
1 cup sugar
1 cup packed brown sugar
2 eggs
2 tsps vanilla
2 1/4 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup semisweet choclate chips
2 cups chopped peanut butter cups

In a large mixing bowl, cream the butter, peanut, and sugars until light and fluffy. Beat in the eggs and the vanilla. Add in the flour, baking soda and salt and mix well. Stir in the chips and peanut butter cups.

Drop by tbspfuls on an ungreased cookie sheet. Bake at 350º for 10-12 minnutes or until the edges of the cookies are lightly browned.

Cool for 2 minutes on the cookie sheet before removing to a cooling rack to cool completely.

Makes about 6 dozen.

Happy Cooking!

Recipes from Blogs Challenge Pick #3

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Peanut Butter Cup Cookies by Michelle of Something New is Cooking .

Oh. My.  These are sooo good.  I NEVER should have eaten one because they are REALLY hard to stay away from.  They really are easy to make although it took me awhile since I did one pan at a time and I only put 6 cookies on a pan.  I used parchment paper to keep them from sticking and it worked great.  Everyone here at home loves them.  These would be great to add to your Christmas cookies tray or any time you need a delicious cookie.

Thanks for posting, Michelle!  I hope that everyone visits Michelle’s blog as she has some really great recipes there.

Happy Cooking!

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Peanut Butter Cup Cookies

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DD and I are heading up to Colonial Williamsburg today for our annual Christmas tea at Christiana Campbell’s Tavern.   I’ll be posting pictures later today or tomorrow.

Continuing with the peanut butter theme, these are fairly popular cookies, too.  They are really easy to make but look like they took some time.  This recipe says to chill the dough but I never do ~ it’s not very sticky.  The recipe only makes 36 for me. These cookies freeze well.

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Peanut Butter Cup Cookies

1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/2 cup creamy peanut butter
1/2 tsp vanilla
1 1/4 cups flour
3/4 tsp baking soda
1/2 tsp salt
about 36-42 miniature peanut butter cups

Combine butter, sugars, egg, peanut butter and vanilla in a large mixing bowl and beat until smooth. Add flour, baking soda and salt to the creamed mixture and beat until well combined. Cover and chill dough.

When dough is chilled, roll in walnut-sized balls and place in greased mini muffin pans. Bake at 375º for 8-9 minutes.

Remove pans from oven and immediately press one peanut butter cup in the middle of each cookie.

Cool in pans for about 10 minutes and then remove and cool completel.y on rack.

Makes 36-42 cookies.

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Merry Christmas Baking!

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Peanut Blossoms

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These cookies are so popular.  They are yummy and look really cute to boot!  They freeze well, too.

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Peanut Blossoms

1 8 ounce bag Hershey’s Kisses
1/2 cup shortening
3/4 cup peanut butter (I have used both creamy and crunchy so it’s your choice)
1/3 cup sugar
1/3 cup packed brown sugar
1 egg
2 tbsps milk
1 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
additional sugar

Heat oven to 375º.

Remove wrappers from candy and set aside.

Beat shortening and peanut butter together in a large bowl until well blended. Add the 1/3 cup sugar and all of the brown sugar and beat well until light and fluffy. Add egg, milk and vanilla and beat well.

Stir together flour, baking soda, and salt. Gradually add to peanut butter mixture. Beat until blended.

Shape dough into 1 inch ball. Roll in additional sugar and place on ungreased cookie sheets ~ I line mine with parchment paper but you don’t have to.

Bake 8-10 minutes or until lightly browned. Immediately place kiss on top of each hot cookie, pressing down so cookie cracks around edges.

Remove from sheet to wire rack to cool completely.

Makes 48 cookies ~ I made less than that but family was eating them as fast as they cooled so I didn’t get an accurate count.

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Merry Christmas Baking!

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A Halloween Treat

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I was reading Michele’s blog A Big Cup of Tea and found this recipe for Peanut Butter Cups and decided to try it!  Oh my ~ there were soooooooo good!  They were easy to make and taste so much fresher than the kind you buy.  Michele’s blog is GREAT with great recipes and some really cute crafts ~ check it out!

I made mine in regular sized muffin pans just in time for Halloween.  Thanks for posting the recipe, Michele!

Here are some Halloween pictures from last night:

Our pumpkin

Our pumpkin

We didn’t decorate too much this year ~ just a little in the front yard.  These pics were taken when it was still light out.

Doggie jail (aka our front porch)

Doggie jail (aka our front porch)

Heading for the candy

Heading for the candy

Happy Cooking!

Chunky Chocolate Peanut Butter Bars

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DH is coming home from his business trip today, DD is coming home for a few days, and DS is already here so I decided that I better do some baking last night.  I chose one of my Pick A Chef recipes from Recipezaar and I am so glad that I did.  They are awesome ~ and that’s saying something because I am not a big fan of peanut butter.

They were fairly easy to make and smelled terrific baking in the oven.  They make a 13×9 pan full so they would be great for a potluck or a party.

Here’s the link to the recipe ~ Chunky Chocolate Peanut Butter Bars

Happy Cooking!

My Favorite Peanut Butter Cookies

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I am not even a fan of peanut butter but I could eat these cookies all day long. I haven’t made them in a long time but my son asked for them so I whipped them up and I am happy that I did! I had butter flavor crisco in my pantry but apparently I haven’t used it in a looooooonnnnnnngggggg time because it was hard so I subbed regular crisco and it was fine.

My Favorite Peanut Butter Cookies

1/2 cup butter, softened
1/2 cup butter flavored Crisco
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 cup creamy peanut butter or crunchy peanut butter
1 tsp vanilla
2 1/2 cups flour
1 tsp baking powder
1 tsp salt

Cream butter, shortening, and sugars. Add the eggs and blend well. Add the peanut butter and vanilla. Add all dry ingredients until well blended.

Roll tablespoonfuls of dough into balls (I use a tbsp cookie scoop) and place on a lightly greased baking sheet. Using a fork, make a crisscross pattern in each cookie.

Bake at 375º for 8 to 10 minutes. Do not overbake. Leave the cookies on the sheets for 5 minutes before removing to rack to cool completely.

Makes 3-4 dozen

Happy Cooking!

Tyler G.’s Frozen Peanut Butter Pie

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Tyler is my son’s friend who gives me some wonderful recipes ~ for which I am always grateful. This pie will make a peanut butter lover out of anyone who tries it. It’s a great choice for a hot day since it’s frozen. It’s also easy to make which is always a good thing in my book. I left it in the freezer and did not even let it thaw a little before cutting ~ it cut easily even frozen. Thanks, Tyler!

ETA ~ I forgot to add that I used light cream cheese and light Cool Whip.

Tyler G.’s Frozen Peanut Butter Pie

4 ounces cream cheese, softened
1 cup confectioner’s sugar
1/2 cup creamy peanut butter
1/2 cup milk
1 8 ounce whipped topping (such as Cool Whip), thawed
1 chocolate graham cracker crust
1/4 cup finely chopped salted peanuts

Whip cream cheese until soft and fluffy. Beat in confectioner’s sugar and peanut butter. Slowly add milk, blending thoroughly into mixture. With a wooden spoon, fold in whipped topping and pour into graham cracker crust.

Sprinkle with chopped peanuts. Freeze until firm. Store in the freezer.

Happy Cooking!