Perfect Peanut Butter Cookies

Hi Everybody! 
We found this great recipe for Peanut Butter Cookies over on Tasty Kitchen a few weeks ago, and we have already made several batches per week since then! – They are just that amazing!!!  😉

Ingredients:

• 1 -1/4 cup Flour
• 3/4 teaspoon Baking Soda
• 1/2 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 1/2 cup Softened Butter (1 stick)
• 1 cup Peanut Butter, creamy or crunchy, your preference!
• 3/4 cup Sugar
• 1/2 cup Brown Sugar, Firmly Packed
• 1 whole Egg
• 1 tablespoon Milk
• 1 teaspoon Vanilla extract

Directions:  Preheat oven to 350 degree’s.  Line two baking sheets with parchment paper.

In a mixing bowl, stir together the flour, baking soda, baking powder, and salt. Set aside.

In the bowl of a stand-mixer fitted with the paddle attachment, beat the butter and peanut butter together until smooth and fluffy. Add the sugars and mix until combined. Then incorporate the egg, followed by the milk and vanilla. Gradually add in the flour mixture and beat until thoroughly combined.

Put a few tablespoons of sugar in a shallow small bowl for rolling your cookies. Using a medium cookie scoop, portion out your dough, roll each into a ball and roll each ball in the sugar until coated on all sides. Place them on the prepared baking sheet, allowing room for the cookies to spread out while baking.

Bake for 10-12 minutes , being careful not to over-bake. The cookies will look slightly underdone in the center, but they are not. They will set up as they cool.

Happy Baking & Bon Appétit! 

Peanut Butter Chocolate Chip Cookies

Welcome to Sweet 16’s Country Kitchen~

This quote really stuck out to me, something I often like to ponder. It’s so easy to complain about our circumstances which we are going through or anything really, and often times we miss the beauty of the flower that is blooming in the dry desert. It is there waiting for us to pick it and enjoy its true loveliness.

“Instead of complaining that the rose bush is full of thorns, be happy the thorn bush has roses.” – Proverb

“Cultivate an attitude of happiness. Cultivate a spirit of optimism. Walk with faith, rejoicing in the beauties of nature, in the goodness of those you love, in the testimony which you carry in your heart concerning things divine.” – Gordon B. Hinckley

This is a yummy cookie, enjoy! 🙂

Peanut Butter Chocolate Chip Cookies

• 1 cup butter
• 1 cup peanut butter
• 1 cup sugar
• 1 cup packed brown sugar
• 3 eggs
• 3 cups flour
• 2 tsp. baking soda
• 1/4 tsp. salt
• chocolate chips (amount as desired)

In a mixing bowl, cream butter, peanut butter and sugars. Add eggs one at a time, beating well after each addition. Combine flour, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips. Roll into 1-1/2 inch balls and place 3 inches apart on ungreased baking sheets/ Flatten with a fork. Bake at 375 degrees for 10-15 minutes or until bottoms are lightly browned. Remove to wire racks to cool.

Yield: about 4 dozen

Chocolate Crunch Brownies

Greetings~

“Though no-one can go back and make a brand new start, anyone can start from now and make a brand new end.” ~Unknown author

“Attitude is a little thing that makes a big difference.” ~Winston Churchill

This is a crunchy, chocolate, peanut butter, dessert, that I found in a Taste Of Home Cookbook. It takes a little bit of time but is well worth it. Also, this brownie delight is extra delicious with a scoop of mint ice cream. 🙂

Enjoy!

Chocolate Crunch Brownies

• Prep: 30 min. Bake: 25 min. + chilling
• Yield: 36 Servings

Ingredients:

• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 1/2 cup baking cocoa
• 1-1/2 cups all-purpose flour
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1 jar (7 ounces) marshmallow creme
• 1 cup creamy peanut butter
• 2 cups (12 ounces) semisweet chocolate chips
• 3 cups crisp rice cereal

Directions:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture until blended.
• Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 24-28 minutes or until a toothpick inserted near the center comes out clean (do not over bake). Cool in pan on a wire rack. Spread marshmallow creme over cooled brownies.
• In a small saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly until smooth. Remove from the heat; stir in cereal. Spread over top. Refrigerate until set. Cut into bars.
  

*picture from: http://www.tasteofhome.com/Recipes/Chocolate-Crunch-Brownies

Peanut Butter Jumbo Cookies

Good afternoon, welcome back to Sweet 16’s Country Kitchen!

“The greatest part of our happiness depends on our dispositions, not our circumstances.” ~Martha Washington

This is a wonderful recipe by, Deborah Huffer

Enjoy!

Peanut Butter Jumbo Cookies

• 1 1/2 cups peanut butter
• 1/2 cup butter (softened)
• 1 cup sugar
• 1 cup packed brown sugar
• 3 eggs
• 1 tsp. vanilla extract
• 4 1/2 cups quick-cooking oats
• 2 tsp. baking soda
• 1 cup miniature semisweet chocolate chips
• 1 cup M&M’s miniature backing bits

In a large mixing bowl, cream peanut butter, butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine oats and baking soda; gradually add to creamed mixture/ Stir in chocolate chips and baking bits. Drop by heaping TBSP. 2 in. apart unto ungreased baking sheets. Bake at 350 degrees for 12-14 minutes or until edges are browned. Remove to wire racks.

Yield: 9 dozen.