Classic Peanut Butter Cookies

One the course I choose to do this year for my senior year in high school was Nutritional Living. Reason being was, well, I thought it'd be good to learn more about healthier foods and healthier ways of cooking. I mean, I'm a junk food, meat, sweet addict. To learn how to have meat as well as sweets in a healthier way, I thought it'd be good for not only me, but for the people I cook and bake for, you know?

This class is about health foods. So, I found it kind of funny how the first thing we we're going to make were Peanut Butter Cookies. Go figure. Not that I'd obey though. Since peanut butter cookies happen to be one of my all time favorite cookies! Peanut butter cookies are the best cookie choice for milk. Well, that's just me though. Most like chocolate chip cookies or, the famous one, Oreos. But I'm a peanut butter cookie girl ;]

The recipe we made in class was a basic peanut butter cookie. The same recipe I've used many many times with my mom and my grammys. It's a classic. Classics are the best!

Recipe

1 cup shortening
1 cup peanut butter
1 cup granulated sugar
1 cup brown sugar
1 tsp. vanilla
2 eggs
2 1/2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt


1. Preheat oven to 375 degrees. Line baking sheet with parchment paper.

2. In a large bowl, combine shortening, peanut butter, sugars, vanilla and eggs. Stir thoroughly till combined.

3. In a medium bowl, shirt flour, powder, soda and salt. Slowly, add the flour mixture to the peanut butter mixture.

4. Roll into 1 1/4 inch bolls and place on baking sheet. With a fork, make a criss-cross pattern on the top, flattening it slightly.

5. Place in oven and bake for 8-10 minutes. Once done, let sit for 5 minutes before transferring them to a cooling rack.

Yields 6 1/2 dozen 2 1/2 inch sized cookies

Peanut Butter Cookies

After my first entry, the Peanut Butter Torte for the new blogging event I recently joined, Tuesdays with Dorie, I had left over peanut butter that would be of better use with baking rather than being slabbed onto a slice of bread.

I hadn't had peanut butter cookies in so long. I use to eat them all the time when I was at my aunts house. She use to make cookies all the time (actually, she still does!), but I don't go there as often as I use to, but when I do, theres always something that she baked. She loves to cook and bake, and they're all awesome! But, thats beside the point.

I was just really in the mood for a good peanut butter cookie. I knew everyone in the house would love them, especially Chris and my father. They both love peanut butter. They both love peanut butter but try not to have it to often. But, I knew that they would like these, and so would I. They are really delicious, and I make them teaspoonful for smaller cookies for snacks. There just amazing. I even caught my dad sneaking a cookie late last night (he'll never admit it though..).

Recipe

1 1/4 cups flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup butter, softened
1 cup peanut butter (smooth or chunky)
3/4 cup plus some for sprinkling
1/2 cup packed brown sugar (I used light, though, dark would be fine)
1 egg
1 tbsp. milk
1 tsp. vanilla
3/4 cup chocolate chips


1. Preheat oven to 350 degrees. In a large bowl, combine flour, baking soda, baking powder, and the salt. Set aside.

2. In another bowl, beat in the butter and the peanut butter until fluffy. Add sugar and beat until smooth. Add egg and mix well. Then add the milk and the vanilla.

3. Slowly add the dry mixture into the wet mixture and beat thoroughly. Fold in the chocolate chips. Place some sugar on a plate for sprinkling. Drop by rounded teaspoonfuls into the sugar, then onto baking sheet lined with parchment. Leave about 1 inch between each cookie. Using a fork, lightly indent with a criss cross pattern.

4. Bake for 10 to 12 minutes. Do not overbake. Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

Peanut Butter Torte

Theres been a blogging group that I've really been wanting to join for awhile now. Tuesdays with Dorie. You have to have a book to join this group, and I didn't have the book; Till now. I finally got the book so that I could finally join the group, and I didn't hesitate to join.

It was actually kind of funny. Before I saw what the next challenge was, I looked threw the book to see what all recipes there was. And one of them that really shout out to me was the Peanut Butter Torte. It was just beautiful, and sounded, as well as looked, unbelievable. I knew that I wanted to make it soon; And who knew that'd it'd be one of the first things that'd I'd bake!

This weeks challenge was the Peanut Butter Torte. I knew that I was going to love this because, I mean, come on. It's peanut butter! One of those things that make you happy and certainly bring bake being a kid.

I really liked the crust for this. An Oreo crust is my favorite kind of crust to have on an cake, cheesecake, or anything else that has a crust. I was kind of unsure as to if it'd pair will with the peanut butter. I didn't really think that'd be that good together. But they were! They were excellent together! And I defiantly have gotten my peanut butter dose!

Recipe


1 1/4 cup peanuts, finely chopped
1/4 tsp. instant espresso powder
1/4 tsp. ground cinnamon
Pinch of nutmeg
2 tsp. sugar
1/2 cup mini chocolate chips
24 Oreo cookies, finely crumbled
4 tbsp. (1/2 stick) butter, melted
Pinch of salt
2 1/2 cup heavy cream
1 1/4 cup confectioner sugar, sifted
12 ounces cream cheese, softened
1 1/2 cup peanut butter
2 tbsp. milk
4 ounces chocolate, finely chopped


1. Preheat oven to 350 degrees. Butter a 9-inch springform pan and place on a baking sheet lined with parchment paper. Toss 1/2 cup of the chopped peanuts, the sugar, espresso powder, cinnamon, nutmeg and chocolate chips together in a small bowl. Set aside.

2. Put the Oreo crumbs (you can crumbled in a food processor or a blender), melted butter and salt in a small bowl and stir to combine until moistened. Press the crumbs evenly over the bottom and the sides of a springform pan (they should go up about 2 inches up on the sides). Freeze the crust for 10 minutes.

3. Bake the crust for 10 minutes, then transfer to a rack and let cool completely before filling. With a stand mixer, whip 2 cups on the cream until it holds medium peaks. Beat in 1/4 cup of confectioner sugar. Scrape the cream into a bowl and refrigerate until needed.

4. Wipe out the bowl (no need to wash) and beat in the cream cheese with the remaining 1 cup of confectioner sugar on medium speed until cream cheese is satiny smooth. Beat in the peanut butter, 1/4 cup chopped peanuts and the milk.

5. Using a spatula, gently stir in about one quarter of the whipped cream, just to lighten the mousse. Stir in the crunchy peanut butter mixture, gingerly fold remaining whipped cream.

6. Scrape the mousse into the crust, mounding and smoothing the top. Refrigerate for at least 4 hours, or overnight; cover with plastic wrap as soon as the mousse firms.

To Finish it Up

7. To finish the torte, put the chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Leave bowl over the water till it starts to melt. Remove from the saucepan.

8. Bring the remaining 1/2 cup cream to a full boil. Pour the cream over the chocolate and blend until glossy. Pour over torte, smoothing with a metal spatula. Scatter remaining 1/2 cup peanuts over torte and chill until the top is set. Refrigerate until ready to serve.

Peanut Butter Chocolate Chunk Blondies

You know, I think that maybe no one would ever have guessed that I liked blondies more than I liked brownies. Since I make brownies all the time, one would most likely think that I loved brownies more than a decadent, lushes blondie. Oh how wrong people would be if they were to believe such a thing...

I'm a serious addict when it comes to blondies. One of the reasons that I don't make them that often is because, if I have the chance to eat the entire thing of baked blondie, I will... No joke. Not it one day, but I'll defiantly be snatchy when it comes to my blondies. If I see someone taking one, I'll be right behind them as they walk, staring them down with evil eyes for they had taken one of my precious blondies! Haha, ok, that may seem crazy, and I'm not to the extreme of such, but I really do love blondies and I will eat loads and loads of them, which, is the reason why I don't make them all the time.

With brownies, being that they are so extremely rich, that just having one is far enough for me. It's to rich that I can't extend even just one. With blondies however, I never get tired of the chewy, melt in your mouth taste. I find that any blondie taste amazing and I also find it hard for there to be a 'bad' blondie. Same as how I feel about brownies. I don't think there is really a 'bad' brownie; Not that I've experienced yet.

I find that blondies are best with pecans, chocolate, and coconut. I think the combination is just wonderful and amazing together. I think the combination of pecans, chocolate, and coconut alone is a great combination (as you will seem to find out...)! But, when you put that combination into a blondie; Ohh! It's just to die for. But, you'll die of true bliss happiness if you take a big, huge scoop of ice cream and top it on a blondie. Just to die for.

Recipe

1 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
1/2 cup butter, softened
1/2 cup peanut butter
1 1/4 cups firmly packed light brown sugar
2 large eggs
1 1/2 tsp. vanilla
1 cup semi-sweet chocolate, chopped
1/2 cup pecans, chopped
1/2 cup flaked coconut


1. Preheat the oven to 350. Butter and flour a 9" x 12" baking pan. In a medium bowl, whisk or sift together the flour, baking powder, cinnamon and salt. Set aside.

2. In another bowl, mix the butter and peanut butter until fluffy. Add the sugar and mix until combined. Add the eggs and vanilla and mix until combined. With the mixer running on low speed, slowly add the dry ingredients, mixing until just combined.

3. Using a spatula or wooden spoon, fold in the chocolate, peanuts and coconut. Bake for about 30 minutes, or until the blondies have just begun to brown around the edges. Allow them to cool completely before cutting.

Peanut Butter and Banana Sandwich

Supposedly the Peanut Butter and Banana idea came from the all time famous star, Elvis Presley. The 'Peanut Butter and Nanner' what they considered it. Whether that may be true or not, I got to say, the man had great taste. Peanut Butter and Banana themselves are great. Both have a creamy texture, and are just delicious in general. Putting both Peanut Butter and Banana together; Well, it just equals to a great combination!

I grew up eating this with my Grandpa and Nana when ever I went over to they're house. They're the grandparents. They want to spoil you. Give you all the things that you couldn't get because your parents said so. Like, getting the snacks you mother never let you have like oreos or goldfishes, or getting the expensive toy that you parents said you didn't need, or going to Chunk E' Cheese from time to time, or staying up late watching movies, or going outside to play; At which my grandparents did. I was extremely spoiled as a child by my grandparents; To be honest, I still am.

But, even now, I still always look forward to having a Peanut Butter and Banana Sandwich for lunch with my Nana. The warm melted peanut butter with the warm, creamy bananas is something I can never get tired of. Its a comfort sandwich. One of the best.

Recipe

2 tbsp. peanut butter (preferably smooth)
2 slices sandwich bread
1 small ripe banana, mashed with a fork (about 1/4 cup)
2 tbsp. butter


1. Spread peanut butter evenly on 1 slice of bread, then spread mashed banana on other slice, leaving a 1/4-inch border around edge. Close sandwich, gently pressing bread slices together.

2. Heat butter in an 8- to 10-inch heavy skillet over moderate heat until foam subsides, then fry sandwich, turning over once, until golden brown, about 2 minutes total.

3. Eat immediately with a knife and fork


Makes 1 Sandwich

Peanut Butter Sandies

If your a peanut butter lover, than these are totally the right cookies for you! To he honest, I think the cookies are just an excuse to have pure peanut butter. Because it taste just as if your licking peanut butter from the spoon; But you don't want to just say, "I want peanut butter." No, you dress it up in the form of a cookie!

I decided to make these to send to a friend of mine, along with other cookies, so that he could have some. I was already sending my Chocodoodles and my Chocolate Chunk and Dried Cherry Oatmeal Cookies, and I wanted to add something else to the batch of cookies. I already have chocolate, as well as oatmeal, so, why not peanut butter?

My whole objective with these cookies were to make them taste as peanut butter-y as possible. Which, these defiantly defined pure peanut butter very well. The ones I had in sent to work and friends, they were devoured in 1 second flat! It was well loved. This recipe is very simple. And it's much better than just have peanut butter on a spoon!

Recipe

1 3/4 cup smooth peanut butter
1 cup flour
1 cup light brown sugar


1. Preheat oven to 350.

2. In a large bowl, beat together sugar and peanut butter. Slowly add flour and mix until thoroughly combined.

3. Using your hands, roll about a tablespoons of dough together into a ball. Place on an ungreased cookie sheet and press slightly to flatten.

4. Bake 8 minutes or until the bottoms are lightly golden. Allow to cool on the sheet for about 5 minutes then carefully remove to wire racks to continue to cool. It is best to allow them to cool completely before eating, they "set" while they cool.

Makes about 2 dozen cookies

Loaded Banana Bread

So, I came up with this today while cleaning out the pantry. A few weeks ago, a family friend was cleaning his house up and getting rid of things that he no longer needed. Since his wife is no longer living with him, he had no need for all the baking supply she left at the house nor did she want them. Being the kind person he is, he gave all of it to me! And there was a lot!

I got so much that I was seriously overwhelmed! I didn't know what to do with all of it! I'd never had so many things to make! Nonetheless, I was so happy to know that I had to many hings to use to bake with. And today I was trying to clean it up and decided to whip this up.

This Banana Bread serious is loaded. With Peanut M&M's, Peanut Butter Chips, Dark Chocolate Chips and Walnuts; It's just love in a loaf of bread.

Recipe

1 1/2 cups flour
1/2 whole wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. grated nutmeg
1 tbsp. grated orange peel
2 large banana's, ripe
1/4 cup walnuts, chopped
1/4 cup dark chocolate chips
1/4 cup peanut butter chips
1/2 cup peanut M&M's, crushed slightly
2 large eggs
3/4 cup packed brown sugar
8 tbsp. butter, melted
1/4 cup whole milk


1. Preheat oven to 350 degrees. Butter a 9 x 5" or a 8 x 4" loaf pan.

2. In a large bowl, mix together the flour, whole wheat flour, baking powder, baking soda, salt, nutmeg and orange peel. Set aside.

3. In a medium bowl, mix together brown sugar and melted butter. Add eggs and mix together. Add milk and mashed banana's into mixture, mixing well. Add to flour mixture being careful not to over mix.

4. Fold in dark chocolate chips, peanut butter chips, peanut M&M's and walnuts. Pour into buttered pan and top with extra walnuts, if desired. Bake for about 50-55 minutes or till done. Cool in pan for several minutes before transferring to wire rack to cool completely.

Homemade Peanut Butter Cups

I've been wanting to make some peanut butter cups for the longest of times. I'm a pretty huge fan of eating the peanut butter cups, Reese's. And I always thought it would be fun to make my own peanut butter cups instead of buying them. And when my mother bought a bunch; And I mean a BUNCH of chocolate chips yesterday, making peanut butter cups came to head. So, that just what I did. And let me tell ya; They're so good! And it was so easy!

Recipe

1 1/2 cup chocolate chips (semi-sweet, dark chocolate or white chocolate, whatever you prefer. I used a little bit of each kind)
1/2 cup creamy peanut butter
1/2 cup crunchy peanut butter
1/2 cup confectioner's sugar
1/2 tsp. vanilla
Pinch of salt


1. Set 2 dozen mini muffins wrappers on a baking sheet. Melt half of the chocolate, using a microwave-safe bowl and cooking it in short 30 second intervals until smooth.

2. Using a spoon, pour a little bit of chocolate in each muffin wrapper and using a small clean brush to paint the chocolate up the sides of each wrapper. Chill candy for 20-30 minutes.

3. In a small bowl, whisk together peanut butters, sugar, vanilla and salt. When mixture has come together, microwave until very, very soft. About 30 seconds.

4. Once candy has chilled, spoon generous amounts of peanut butter mixture into each candy cup. Chill for another 30 minutes.

5. Melt the rest of the chocolate and fill each muffin cup once they have chilled. Chill until set.

Oatmeal Walnut Peanut Butter Cocoa Cookies

I've always loved Oatmeal Cookies. Oatmeal cookies, honestly, have to be my most all time favorite cookies there is. However, I'm really picky about my Oatmeal cookies. As I am with all my cookies. I like mine to be nice and chewy. Never can they be hard nor can they be fall apart soft.

These cookies are my ideal Oatmeal Cookie. Not only do they have everything that you could really ask for in them, they come out nice and chewy and so delicious that it'll kick you in the butt for just how delicious these cookies are!

If your a huge Oatmeal Cookie fan like I, then you will instantly fall in love with these cookies! I know I did. And I'm having to hide myself some so that I have cookies for myself for when I'm in a fix for one. Being the fact that these cookies are quickly disappearing!

Recipe

1 1/3 cups flour
3/4 cup white sugar
3/4 cup brown sugar
1/3 cup cocoa powder
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 cup butter, softened
2 eggs
1 tsp. vanilla
2 1/2 cups rolled oats
1 cup chocolate chips
1 cup peanut butter
1 cup walnuts, chopped


1. Preheat oven to 350 degrees.

2. Beat butter in a large bowl until smooth. Add white sugar, brown sugar, baking powder, baking soda and salt. Beat until well combined. Add eggs one at a time, mixing well after each addiction. Add vanilla.

3. Gradually add flour and cocoa powder, just until well combined. Stir in oats, chocolate chips, peanut butter chips and walnuts.

4. Drop dough by rounder tablespoon onto a lined baking sheet. Bake for about 12-14 minutes. Let stand for 1-2 minutes on baking sheet before transfering to a wire rack to cool completely.

Yields 4 dozen cookies

Peanut Butter Munchies

I came across this recipe not to long ago as I was browsing for some good cookie recipes. And I knew right when I saw it that I would defiantly have to try making these cookies. I've always love the combination of peanut butter and chocolate; the two combined is so comforting and delicious that you'd kick yourself.

The thing with peanut butter, like I've said many times, I try to never have it because peanut butter is really one of my weakness. When I have a little, I want a lot. And peanut butter isn't necessarily something you can have in big portions. However, peanut butter put into ONE cookies can help me to limiting myself.

I was so excited to make these cookies because I just couldn't wait to try them. I tried to make every cookie perfect as I rolled them into they're balls, which was hard at first, but then I got the hang of it. I was just sure to really flour the surface where I was making the cookies. Which I recommend doing!! These cookies require a little work, but are totally worth it in the end.

The smell in the kitchen as they baked was mouth watering. And once the cookies came out, I was jumping up and down like a little child in a candy shop, excited to try the cookies. The cookies were very soft and extremely delicious that you can't just have one! I'm dead serious when I say this... I think these are the best cookies that I've ever had.

Recipe

For Chocolate Dough

1 1/2 cup flour
1/2 cup cocoa powder
1/2 tsp. baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1/4 cup peanut butter
1 egg
1 tbsp. milk
1 tsp. vanilla

For Peanut Butter Filling

3/4 cup powdered sugar, sifted
1/2 cup peanut butter
2 tbsp. white sugar


1. Preheat oven to 350 degrees. In a medium bowl, stir together flour, cocoa powder and baking soda. Set aside.

2. In a large mixing bowl, beat together the butter, white sugar, brown sugar and peanut butter with an electric until combined. Add egg, milk and vanilla; Beat well. Beat in as much of the dry ingredients as you can with the mixer. Stir in remaining dry ingredients by hand with a wooden spoon. Form chocolate dough into 32 balls, about 1 1/4 inches in diameter. Set aside.

3. For the peanut butter filling, in a medium bowl, combine powdered sugar and peanut butter until smooth. Shape mixture into 32 balls.

4. On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball. Shape the chocolate dough over the peanut butter ball, completely covering the peanut butter mixture. Roll in a ball. Repeat with the remaining chocolate dough and peanut butter balls.

5. Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with the bottom of a glass dipped in the 2 tablespoons of white sugar.

6. Bake cookies for about 8 minutes or until they're just set and surface is slightly cracked. Let cookie stand for about 1 minute before transferring cookies to a wire rack to cool.

Peanut Butter Brownies

I don't know why but I've been in love with brownies lately. I never liked brownies to much before, but now, I'm constantly trying to think of some kind of different brownie that I could bake. It's always something I'm craving now.

But, not only have I been craving brownies, but I've been craving peanut butter as well. A true sin in my opinion. I love peanut butter, but it's something I really try to avoid. The thought of peanut butter plus brownies; Heaven!! I was all for making them. The house smelt decadent! The lovely smell of chocolate along with the decadent smell of peanut butter was just wonderful. Everyone came lurking into the kitchen with the smell spreading throughout house.

They turned out wonderful, as I knew they would. You can't really go wrong with the combination of peanut butter and chocolate. The both are just delicious and great together!

Recipe

1 1/2 cup flour
2 tbsp. cocoa
1/2 tsp. baking soda
1/2 tsp. salt
1 1/4 cup firmly packed brown sugar
6 tbsp. (3/4 stick) butter, melted
2 eggs
1 tbsp. vanilla
1/4 cup creamy peanut butter (I used Skippy Natural)
1/2 cup peanut butter chips


1. Preheat oven to 350 degrees. Combine melted butter and brown sugar in a medium bowl; add eggs. Beat until combined. Add vanilla and beat well.

2. Combine flour, baking soda and salt; add sugar mixture, stirring well.

3. Stir in peanut butter and peanut butter chips. Spoon into a nonstick 9-inch square pan and bake for about 25 minutes. Remove from the oven and let cool completely. When completely cooled, cut into squares.