I was recently hired at a college, which could mean two things, I’ll have less time to blog, which I’m trying to avoid and stay on a schedule, but it also means I have A LOT more people to bake for with different taste buds and wants. I see this as a positive piece for my readers! Anyways, I have 5 undergrads that I supervise whom I just met and found out one loves peanut butter, kid after my own heart, and it was recently his birthday so I saw this Pinterest recipe and knew it needed to happen!
If a recipe pops out at me on Pinterest I will try and recreate it and I finally found one I really wanted to share! I have yet to do a lot of peanut butter recipes, but have a ton stored up in my head that I’m slowly sharing, but you will start to realize I love peanut butter!! The following recipe was found on Pinterest, however, because there was not an added link with a full recipe, I have not linked the page.
1 1/4 Cup Flour
1/2 Tsp. Baking Soda
1/4 Tsp. Salt
1/2 Cup Unsalted Butter, softened
1/2 Cup Dark Brown Sugar
1/4 Cup Sugar
3/4 Cup Creamy Peanut Butter
1Tsp. Vanilla Extract
Reese’s Miniature Peanut Butter Cups, unwrapped
1 Cup Semi-Sweet Chocolate Chips
Start by preheating the oven to 350 Degree. Then mix all the ingredients listed minus the peanut butter cups.
Once the ingredients are mixed and have made a soft dough grab what would make a 1inch. Then make an indent with your thumb and place a peanut butter cup in the dough. Then wrap the dough around the peanut butter cup and form a ball.
Once you have fully covered the peanut butter cup, place the ball on an ur greased cookie sheet. After the tray is full place in the oven and bake for 10-12 minutes until the sides are golden. With these ingredients listed I made about 30 cookies.
While your last batch is baking start to melt the chocolate chips. I used a microwave and 30 second increments. Every 30 seconds take the chocolate out and stir. Once the drizzle is fully melted and the cookies are cool, grad a spoon and let the chocolate drip off the spoon while you move it back and forth over the cookie.
Grad a glass of milk and enjoy! I promise all your friends and family will be very surprised by the goodie inside and just how delicious these cookies are in general! Enjoy!
I think it has been established that I love baking with cinnamon and sugar… and well snickerdoodles are the perfect combination of both these ingredients! This past weekend my mom and I had a few Christmas parties to attend so we thought it’d be nice and maybe even beneficial to my blog 😉 to bring a few sweet treats!
These snickerdoodle cookies came out so perfectly! They are delicious on the outside and nice and soft and chewy on the inside. Please enjoy with your family, or by yourself because you may not want to share!
1/2 Cup Butter, Softened
1 Cup Sugar
1/4 Teaspoon Baking Soda
1/4 Teaspoon Cream of Tartar
1 Teaspoon Vanilla
1 1/2 Cup Flour
2 Tablespoons Sugar
1 Teaspoon Ground Cinnamon
In a medium bowl start by beating the butter with an electric mixer for 30 seconds. Add the 1 Cup sugar, baking soda, and cream of tartar. Beat until combined, scrape the edge of the bowl when necessary. Beat in the egg and vanilla until combined. Then add the flour slowly with the mixer, if you are unable to mix all of the flour in with the electric mixer you can use a spoon, or the fun version, your hands!
Let the dough chill while covered for an hour.
Preheat the oven to 375 Degrees (F). In a small bowl combine the 2 Tablespoons of sugar and cinnamon. Shape the dough into 1-inch balls. Roll in the cinnamon-sugar mixture and place 2 inches apart on an ungreased cookie sheet.
Bake for 10-11 minutes until golden. Let cool. Should make about 30 cookies.
These are amazing! Growing up on Martha’s Vineyard I was a slight tourist and enjoyed my occasional trip to the Black Dog Cafe for their amazingly delicious Giant Chewy Ginger Cookies! They were so good that as I continued to get older and more familiar with the idea of baking and how ingredients worked and even looked up different recipes for ginger cookies I finally discovered one that was perfect!
*My only issue is that they are delicious the first two days soft chewy moist everything you want in a cookie, however, once you hit day three they start to turn into “Giant Ginger-SNAPS” because they are a little harder. Be advised if you decide to bring them to a party.
4 1/2 Cups Flour
4 Teaspoons Ground Ginger
2 Teaspoons Baking Soda
1 1/2 Teaspoons Ground Cinnamon
Pinch of Salt
1 Teaspoon Ground Cloves
1 1/2 Cups Shortening
2 Cups Granulated Sugar
1/2 Cup Molasses
3/4 Cups Coarse or Granulated Sugar (The Coarse will make the cookies look so pretty but I only had granulated sugar – really your choice)
Preheat the oven to 350 Degrees (F). Then start mixing the flour, ginger, baking soda, cinnamon cloves and a pinch of salt together. Set that aside. You will need two bowls for this recipe or you can do the second part of this recipe and then throw in the dry ingredients after, as long as it all makes it into one bowl it doesn’t matter how it’s combined.
In the second bowl start with the shortening and beat that till it’s creamy (30 seconds). Add the 2 Cups of granulated sugar then mix till they are well combined. Beat in the eggs and molasses until well combined again.
*I hate the smell of molasses don’t let that turn you off from this recipe. While mixing you may not enjoy the smell of these ingredients together but they taste so good together once they are baked!
Start to stir in the flour mixture until it’s fully mixed. In order to make these cookies “Giant” use an ice cream scoop, but take half of that scoop and make a ball. Once you have a ball of cookie dough roll it around in the coarse or granulated sugar. Then place the balls on an ungreased cookie sheet.
Bake for 12-14 Minutes until the cookies are light brown and puffed. Be very careful not to over bake or you will never get the chewy cookie it will go straight into a ginger-snap. Let cookies cool and then enjoy! These are another great cookie to bring to a swap because this recipe will make about 25 cookies.
This is a family favorite, I don’t know anyone who doesn’t already make these. When I was younger my mom and I would host this amazing Mother/Daughter cookie swap with a Yankee swap involved. It was always a blast for me because I knew at a young age I enjoyed baking and I loved finding new recipes for this event each year near Christmas.
I don’t make mine any different from others… Unless of course you buy a bag of Peanut Butter cookies from Betty Crocker, in which I do make it differently because I do all my own measuring. So here it is, the family favorite Peanut Butter Blossoms.
1/2 Cup Shortening
1/2 Cup Peanut Butter
1/2 Cup Granulated Sugar
1/2 Cup Brown Sugar
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
2 Tablespoons Milk
1 Teaspoon Vanilla
1 3/4 Cup Flour
1/4 Cup Granulated Sugar (Used for coating the cookie)
These don’t take long to mix up, so start by preheating the oven to 350 (F) Degrees. In a large bowl start with the shortening and peanut butter and mix till it’s creamy (you will need an electric mixer for this recipe.) Once that’s mixed add the 1/2 cup of granulated sugar along with the brown sugar, baking powder, and baking soda. Mix it up then add the egg, milk, and vanilla. Last step mix in the flour gradually. Doesn’t it smell delicious?!
Once it’s all mixed in together start shaping the dough into 1-inch. balls. Before placing the dough on the ungreased cookie sheet give it a spin in the 1/4 cup granulated sugar. Once the balls are coated and on the baking sheet send them into the oven!
Bake for about 10-12 minutes. While these are baking you and your little elf can start to unwrap some hershey kisses. This recipe should make about 30 cookies.
As soon as the cookies come out of the oven press a kiss into the center and let them cool. It will be tempting to try it right away but be patient and pour a glass of milk in the mean time.
*If traveling or bringing to a party place in layers separated by wax paper in an air tight container. These cookies can last up to 3 days in room temperature or frozen up to 3 months. I promise you they will not last that long anyways.
Check back later this week to see what else is on the plate!
These past two weeks have been crazy! My best friend got married this past weekend and it was a TON of fun and I couldn’t be happier for her. Well we all know with a wedding comes parties and cookouts and bake goods are always a good thing to bring with. This week I noticed we had a lot of dried oats in the pantry and I was craving oatmeal cookies, but I didn’t want the typical “Oatmeal Raisin Cookies” I wanted something sweeter, so I added a little ingredient that packed a big kick, so let’s get started and you’ll find out the secret ingredient.
1/2 Cup (1 stick) plus 6 tablespoons butter, softened
3/4 Cup firmly packed brown sugar
1/2 Cup granulated sugar
1 Teaspoon(s) vanilla
1-1/2 Cup(s) all-purpose flour
1 Teaspoon Baking Soda
1 Teaspoon ground cinnamon
1/2 Teaspoon salt
3 Cup Old-fashioned oats
1 Cup raisins
and the “secret ingredient” is White Chocolate.
Your choice you can use chips or I like chopping up the big bars you can find in the baking aisle.
This is the perfect combination of sweet chocolate while keeping the familiarity of the oat fashion oats and raisins.
Pre-heat the oven to 350°F. Start by mixing the butter and sugars till they are a creamy texture.
Add the eggs and vanilla, mix them in. Then add the flour, baking soda, cinnamon and salt; once those have been mixed well, then it’s time to add in the oats, raisins, and white chocolate.
When I make cookies I’d prefer to make them big and soft, so I use an ice cream scoop this increases the baking time from 8-10 minutes to about 13-15 minutes.
Once they come out put them on a cooling rack and wait a few minutes before indulging in these delicious cookies. Add a glass of milk and it’s the perfect after dinner snack!