Recipe: Peanut Butter Cookies

Mrs. Fields Secrets Peanut Butter Cookies

I can’t believe I’ve never shared this recipe before. It’s such a staple in my cookie repertoire, it seems wrong that I’ve never posted it here. Forgive me?

What I love about this recipe is that it only takes a few simple ingredients that you probably have in your pantry already. That makes it a perfect recipe to whip together when you have a late-night craving, or a last-minute obligation to show up somewhere with a treat. This is also a great recipe for kids or beginners—it’s practically foolproof. And one other plus? It’s flourless, which makes it gluten-free! Okay, enough gushing. Get out the peanut butter and get started.

Peanut Butter Cookies

1 cup peanut butter, creamy or chunky
1 cup sugar
1 large egg
1 teaspoon vanilla
coarse salt or sugar, whichever you prefer

Preheat oven to 350 degrees. In a large mixing bowl, combine peanut butter and sugar. In a small bowl, lightly beat the egg, then add vanilla directly to it and stir. Add egg mixture to peanut butter mixture and stir until well combined. Roll dough into walnut-sized balls and place on a prepared cookie sheet. Using the tines of a fork, create a crosshatch pattern, flattening the dough about half the thickness. Sprinkle the top of each cookie with a pinch of coarse salt or sugar, depending on your tastes. Bake for 10 minutes, or until barely golden brown around the edges. Makes 30 cookies.

HINT: A good-quality, natural peanut butter adds even richer flavor, but  you may need to add more sugar. Taste dough to determine.

HINT: Kick these cookies up another notch by dipping cooled cookies in melted semi-sweet chocolate. Allow to cool completely before serving.

Recipe: PB&J Sandwich Cookie

MF PB&J Sandwich Cookie

Here’s a new twist on traditional brown bag fare for your kids’ lunch (or your own).  Make a batch of these deliciously sweet peanut butter and jelly sandwich cookies and tuck them in the lunch bag. I guarantee that noon will be the best part of the day. The cookie is sweet and soft with a sugary crust, and the fluffy peanut butter and jelly inside is so ooey-gooey good.

PB&J Sandwich Cookies

2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, cold
1/2 cup shortening
1 1/2 cups sugar, plus 1/4 cup reserved
2 eggs
3/4 cup marshmallow creme
3/4 cup peanut butter
grape jelly

Sift flour, cream of tarter, baking soda, and salt together in a medium bowl. In a large mixing bowl, cream butter, shortening and sugar together until light and fluffy. Beat in eggs, one at at time, until light and creamy. Slowly mix in dry ingredients until incorporated. Chill dough for at least 20 minutes. Preheat oven to 400 degrees. Roll dough into small, uniform balls and then coat completely with the reserved sugar. Bake for 8-10 minutes, or until the tops begin to crack. Do not over cook. Remove to a cooling rack.

In a mixing bowl, stir marshmallow creme and peanut butter together until combined and creamy. Put a generous smear on the bottom of one cookie, and a generous smear of grape jelly on the bottom of another cookie. Join the two together to create your sandwich cookie. Makes 30 sandwich cookies.

Recipe: Peanut Butter Candy Cookies

MF PB Candy Cookies

Do you love peanut butter? Do you love peanut butter candies? Do you love chocolate chip cookies? Do you love crunchy, sweet, mouthwatering, flavor explosions? Do you want me to hurry and share this recipe before you die of anticipation?

If you said yes to at least one of the questions, you need to make these cookies right away. They are phenomenal hybrid of peanut butter and chocolate chip cookies, and everything about them screams Halloween and October to me–bright colorful Halloween colors, and an exaggerated use of candy. In short, it’s everything October should be! Give them a try.

Peanut Butter Candy Cookies

1 cup unsalted butter
1/4 cup dark brown sugar, packed
1 1/2 cup sugar
2 heaping tablespoons peanut butter
2 1/2 cup flour
1 teaspoon baking soda
1 teaspoon salt
2 eggs
1 1/2 teaspoons vanilla
2 tablespoons milk or cream
1 cup chocolate chips
1 1/2 pounds peanut butter candies (such as Reese’s Pieces)

Preheat oven to 375 degrees. In a small saucepan, melt butter on low heat. In a medium bowl, sift flour, baking soda, and salt together. Set aside. Combine sugars and melted butter in a large mixing bowl with an electric mixer until a thick paste forms. Add peanut butter and mix well. In a small bowl, beat eggs and then stir in vanilla and milk. Add egg mixture to sugar mixture and mix for about 60 seconds, or until well combined. Slowly add in flour mixture, followed by the chocolate chips.

Pour peanut butter candy in a separate bowl. Scoop and form generous balls of dough with your hands (the dough will be soft), and then roll each one in the candy. Place candy-coated dough balls on a prepared cookie sheet and bake for 10-12 minutes or until golden brown. Transfer cookies to a baking rack and allow to cool before serving.


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