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National Peanut Butter Cookie Day!

It’s National Peanut Butter Cookie Day!!  We have recipes for four of our favorite Peanut Butter Cookie variations:

National Peanut Butter Cookie Day

Dressed to Im-pretzel Cookies

Chocolate Chip Peanut Butter Cookies

Peanut Butter Bars

Peanut Butter and Jelly Jems

 

 

 

 

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Sweet and Saltines – Holiday Version

Sweet and Saltines - Holiday Version

 

This is our holiday version of Sweet and Saltines.  You can use white chocolate or semisweet chocolate.  And they taste as lovely as they look!

Ingredients:

35 to 40 Saltine Crackers

2 sticks (1 cup) butter

1 cup light brown sugar

8 ozs. semisweet or white chocolate (I used chocolate chips)

Crushed candy cane

Preheat oven to 425 degrees.  Line 1 large or 2 small jelly roll pans with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer.

In a medium pan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes.  Remove from the heat and pour over the crackers, covering them evenly.  Put the jelly roll pan into the oven and bake for 3 to 5 minutes or until just bubbly, watching carefully.  Remove from the oven and pour the chocolate chips over the crackers.  When the chips melt a bit, spread them over the crackers with a knife. Then sprinkle candy cane on the top.

Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold.  They will form one big sheet.  Break up into pieces.  Store in an airtight containe

Deep Dark Chocolate Cookies

Deep Dark Chocolate Cookies

These Deep Dark Chocolate Cookies are absolutely decadent!  They are soft and chewy on the inside with a crispy outer layer.  You can easily make these with gluten and dairy free ingredients (double check your labels!) and your GF/DF friends (and everyone else) will love you for making these at your next potluck.

For a larger crowd, you should definitely double the batch.  A single batch makes 24 to 30 cookies and no one can eat just one!  This recipe is from Bon Appe’tit Desserts cookbook.

Ingredients:

1 1/2 cups bittersweet chocolate chips (about 9 ozs.), divided

3 large egg whites, room temperature

2 1/2 cups powdered sugar, divided

1/2 cup unsweetened cocoa powder

1 T. cornstarch

1/4 tsp. salt

Preheat oven to 400 degrees.  Line 2 heavy, large, rimmed baking sheets with parchment paper.

Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes.  Cool slightly.

Using an electric mixer, beat egg whites in large bowl until soft peaks form.  Gradually beat in 1 cup powdered sugar.  Continue beating until mixture resembles soft marshmallow creme.  In a separate bowl, whisk 1 cup powdered sugar, cocoa powder, cornstarch, and salt until blended.  On low speed, beat dry ingredients into meringue.  Stir in lukewarm chocolate and remaining 1/2 cup chocolate chips (dough will become very stiff).

Place remaining 1/2 cup powdered sugar in small bowl (I always need more powdered sugar for rolled cookies, so make sure you have some extra on hand).  Roll dough into rounded tablespoons (or use a melon baller for no mess and uniform cookies).  Roll balls in powdered sugar, coating thickly.  Place them on the baking sheets about 2 inches apart.  Bake for about 10 minutes, or until cookies are puffed and the tops crack.  Cool on the baking sheets for 10 minutes.  Then, transfer cookies to a rack and cool completely.  Store in an airtight container until potluck time!

Ice Cream Sandwiches

Ice Cream Sandwiches

A big scoop of your favorite ice cream in between homemade chocolate chip cookies. You can’t go wrong with homemade ice cream sandwiches for a potluck!

Last year, I made these for our annual 4th of July block party and they were an absolute hit (so much so that I have to make a double batch this year!).  These are great for any party in any season!

Ingredients:

1 gallon of your favorite ice cream

1 cup butter, softened

3/4 cup brown sugar

3/4 cup white sugar

2 eggs

1 tsp. vanilla

2 1/2 cups flour

1 tsp. baking soda

1 tsp. salt

12 ozs. chocolate chips

Mix together the flour, baking soda, and salt.  In a separate bowl, cream together the butter and sugars.  Add the eggs and vanilla and beat well.  Add the flour mixture and mix well.  Fold in the chocolate chips.

Bake at 350 degrees for 10 to 12 minutes.  Make sure you do not over bake the cookies.  Let them cool completely.

Take the ice cream out of the freezer and let it thaw slightly for about 5 minutes (it needs to be a softer consistency so it can spread well without breaking the cookies.)  Put a big scoop of ice cream in between two cookies and gently press the cookies together.  Wrap in plastic wrap (Glad Press ‘n Seal works really well!) and put them in the freezer until potluck time!

Dressed To Im-Pretzel Cookies

Dressed to ImPretzel Cookies

Peanut butter cookies with chocolate chunks, crushed pretzels, oats and sprinkled with coarse sea salt!  I made these for a potluck at work today and they were a complete hit (I really wish I had made a double batch and kept some for myself!).  This is a MUST if you love the combination of sweet and salty!

This recipe is from Kat, my fellow potlucker, at Oh My Potluck!.  Not only does Kat have fantastic recipes, but she gives them all clever names, includes photos, an illustration, and a relevant music video with each one!

Ingredients:

2 1/4 cups all purpose flour

1 tsp. baking soda

1/8 tsp. salt

3/4 cup unsalted butter, room temperature

1/2 cup peanut butter

1 cup packed dark brown sugar

1/2 cup white granulated sugar

1 tsp. vanilla

1 egg plus 1 egg yolk

1/2 cup rolled oats

1 cup semi-sweet chocolate chunks (about 6 ounces)

3/4 cup crushed pretzels (Be careful not to crush the pretzels too small)

2 T coarse sea salt (for sprinkling)

Preheat the oven to 350 degrees.
Sift together the flour, baking soda, and salt.  Cream together the butter, peanut butter, brown sugar, and white sugar.  Beat for 2-3 minutes until soft peaks form.  Add the vanilla and eggs.  Beat until combined, about 30 seconds.

Stir in half the flour mixture and mix until well combined.  Add the remaining flour mixture and mix until well combined.  Fold in the rolled oats, chocolate chunks, and pretzels.

Grease a cookie sheet (or just place a sheet of parchment paper on it).  Roll dough into 1 3/4 inch round balls and place on cookie sheets at least 2 inches apart.  Flatten the balls slightly with a fork or the palm of your hand so they are 2 inches wide.

Bake in the oven for 10-13 minutes or until lightly browned on the bottom.  Remove from oven.  Sprinkle with a touch of sea salt.

Allow to cool slightly. Then transfer to wire rack to cool completely before storing and taking to potluck.

Chocolate Chip Peanut Butter Cookies

Chocolate Chip Peanut Butter Cookies

Peanut butter and chocolate is always a perfect combination!  These Chocolate Chip Peanut Butter Cookies are yummy, easy to make, and one of my favorites.  They are so good that my family devours each batch before the next one comes out of the oven.

They are a variation of the Peanut Butter Cookie recipe from the Moosewood Restaurant Book of Desserts.

Ingredients:

1 cup peanut butter

1 cup butter, room temperature

2 cups packed brown sugar

2 eggs

2 tsp. pure vanilla extract

3 cups unbleached white flour

1/2 tsp. salt

1 tsp. baking soda

1 tsp. baking powder

1 cup chocolate chips

Preheat over to 350 degrees. Lightly oil or spray the baking sheets (personally, I prefer parchment paper instead of oil or spray).

Using an electric mixer or a food processor, cream the peanut butter, butter, and brown sugar until light and well blended. Beat in the eggs one at a time. Stir in the vanilla. Sift together the flour, salt, baking soda, and baking powder. Gently fold the dry ingredients into the wet ingredients.  Fold in the chocolate chips.

Roll tablespoons of dough between your palms to form 2 inch balls and place them about 2 inches apart on the baking sheets. Press each cookie with the tines of a fork to create a crisscross pattern. Bake for 10 minutes. Transfer the cookies to a rack to cool.

Peanut Butter and Jelly Gems

Peanut Butter and Jelly Gems

You’ll need a glass of milk to go with these scrumptious Peanut Butter and Jelly Gems!  The perfect comfort cookie, they are a variation of one of my favorite Peanut Butter Cookie recipes from Moosewood Restaurant Book of Desserts.

Ingredients:

1 cup peanut butter

1 cup butter, room temperature

2 cups packed brown sugar

2 eggs

2 tsp. pure vanilla extract

3 cups unbleached white flour

1/2 tsp. salt

1 tsp. baking soda

1 tsp. baking powder

Jam or fruit preserves.

Preheat over to 350 degrees. Lightly oil or spray the baking sheets (personally, I prefer parchment paper instead of oil or spray).

Using an electric mixer or a food processor, cream the peanut butter, butter, and brown sugar until light and well blended. Beat in the eggs one at a time. Stir in the vanilla. Sift together the flour, salt, baking soda, and baking powder. Gently fold the dry ingredients into the wet ingredients.

Roll tablespoons of dough between your palms to form 2 inch balls.  Place them about 2 inches apart on the baking sheets.  Make a depression in the center of each ball of dough with your thumb and fill the hollow with 1/4 tsp. jam or fruit preserves. Bake for 10 minutes. Transfer the cookies to a rack to cool.

Cowboy Cookies

Cowboy Cookies

 

This is my favorite recipe for Cowboy Cookies that I got from my Moosewood Restaurant Book of Desserts, one of my favorite dessert cookbooks.

Ingredients:

1 cup butter, at room temperature

1/2 cup sugar

1/2 cup packed brown sugar

2 large eggs

1 tsp. pure vanilla extract

2 cups unbleached white pastry flour (I substitute 2 cups minus 2 T. all-purpose flour)

1/2 tsp. salt

1 tsp. baking soda

1/2 tsp. baking powder

2 cups rolled oats

12 ounces semi-sweet chocolate chips

Preheat the oven at 350 degrees.

In a large bowl, thoroughly cream the butter, sugar, and brown sugar with an electric mixer.  Add the eggs and vanilla and beat well.  In a separate bowl, combine the flour, salt, baking soda, and baking powder.   Add the dry ingredients to the butter and sugar mixture and blend well.  Mix in the oats.  Using a large spoon or your hands, fold in the chocolate chips.  The dough will be fairly stiff.

On unoiled baking sheets, drop generous rounded teaspoonfuls of dough about 4 inches apart.  Bake for about 12 minutes, until golden.  Cool completely before storing in a sealed container.

Variation:  Add 1 cup of raisins and/or 1/2 cup of coarsely chopped toasted walnuts.

Chocolate Cookies with Peanut Butter Chips

Chocolate Cookies with Peanut Butter Chips

These cookies are seriously addicting and make a big batch.  I got this recipe from the Hershey’s website.

Ingredients:

2 eggs

2 tsp. vanilla extract

1 2/3 cup Reese’s Peanut Butter Chips

1 1/4 cup butter or margarine

2 cups sugar

1 tsp. baking soda

1/2 tsp. salt

2 cups all-purpose flour

3/4 cup Hershey’s Cocoa

Preheat oven to 350 degrees.  Stir together the flour, cocoa, baking soda, and salt.  Set aside.

In a large bowl, beat butter and sugar with a mixer until fluffy.  Add eggs and vanilla; beat well.  Gradually add in the flour mixture, beating well.  Stir in the peanut butter chips.

Drop by rounded teaspoons onto ungreased cookie sheet.  Bake for 8 to 9 minutes. (Do not over bake; cookies will be soft.  They will puff while baking and flatten while cooling.)  Cool slightly; remove from cookie sheet to wire rack.  Cool completely.  Makes about 54 cookies.