Holly Jolly Peanut Butter Cookies

Holly Jolly Peanut Butter Cookies - from brightideas.com

ingredients and directions:

• 1 cup all-purpose flour
• 2/3 cup old-fashioned rolled oats
• 1 - 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup PETER PAN® Creamy Peanut Butter
• 1/2 cup Parkay Original®-stick, softened (1/2 cup = 1 stick)
• 1 cup firmly packed light brown sugar
• 1/3 cup granulated sugar
• 1 egg
• 1 -1/4 teaspoons vanilla extract
• 1 pkg pkg (12.6 oz) M&M’S® Brand Milk Chocolate Candies

• Yield: 36 servings (1 cookie each)
• Prep Time: 40 minutes
• Bake Time: 10 -12 minutes
• Difficulty: Moderate

• 1. Preheat oven to 350°F. Combine flour, oats, baking powder and salt in medium bowl; set aside.
• 2. Cream PETER PAN® peanut butter, Parkay® and both sugars in large bowl with electric mixer on medium-high speed until fluffy. Beat in egg and vanilla. Turn mixer down to low speed and gradually add flour mixture. Stir in M&M’S® Brand Chocolate Candies with wooden spoon.
• 3. Form mixture into 1-inch balls. Place 3 inches apart on nonstick baking sheets and flatten with tines of fork in criss-cross pattern.
• 4. Bake 10 to 12 minutes or until edges are lightly browned and centers are still soft. Cool 1 minute on baking sheet; transfer to wire racks. Cool completely.

Peanut Butter, Banana, and Honey Cookies

Peanut Butter, Banana, and Honey Cookies - from Two Peas and Their Pod

1 ¼ cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
4 tablespoons unsalted butter, at room temperature
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1/3 cup smooth peanut butter
1 tablespoon honey
1 teaspoon vanilla extract
1 large egg
1 large ripe banana, mashed (about 1 cup)
2 cups old fashioned oats

Peanut Butter Honey Glaze:

3 tablespoons smooth peanut butter
1/2 cup powdered sugar
2 tablespoons milk
1 tablespoon honey

Directions:

1. Preheat the oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.

2. In the bowl of a stand mixer, combine butter and sugars, mix until smooth. Add peanut butter, honey, vanilla extract, and egg. Combine until smooth. Next, add the banana and mix until combined.

3. Slowly add in flour mixture until just combined. Stir in the oats.

4. Drop cookie dough by heaping tablespoonfuls 2 inches apart onto baking sheets that have been lined with parchment paper or Silcone baking mats. Bake at 350 degrees F for 12-15 minutes or until golden. Remove cookies from pans; cool completely on wire racks.

5. To make the glaze-combine peanut butter, powdered sugar, milk, and honey in a small bowl. Whisk until smooth. If it is too thick or thin, adjust by adding more milk or powdered sugar. Drizzle glaze over cooled cookies.

Makes 2 1/2 dozen cookies

Irresistible Peanut Butter Cookies

Irresistible Peanut Butter Cookies - from Crisco container

3/4 cup Jif Creamy Peanut Butter
1/2 stick Crisco Shortening Sticks or 1/2 cup Crisco Shortening
1-1/4 cups firmly packed brown sugar
3 tbsps. milk
1 tbsp. vanilla extract
1 large egg
1-3/4 cups Pillsbury BEST All Purpose Flour
3/4 tsp. baking soda
3/4 tsp. salt

Heat oven to 375 F. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat until just blended.

Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded measuring tablespoonfuls of dough 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.

Bake one baking sheet at a time for 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.

Makes 3 dozen cookies.

Peanut Butter Chocolate Chunk Cookies

Peanut Butter Chocolate Chunk Cookies - from Reynolds' Parchment Paper

1-3/4 cups flour
3/4 teaspoon salt
3/4 teaspoon baking soda
3/4 cup creamy peanut butter
1/2 cup butter flavor shortening
1-3/4 cups packed light brown sugar
3 tablespoons milk
1 tablespoon vanilla extract
1 egg
1 bag (11.5 oz) semi-sweet chocolate chunks
1/3 cup chopped peanuts
1/3 cup quick cooking oats

Preheat oven to 375 F. Line 2 cookie sheets with Reynolds Parchment Paper; set aside. On another sheet of parchment paper, combine flour, salt and baking soda; set aside.

Beat peanut butter, shortening and brown sugar in a large bowl on medium speed of an electric mixer until well blended. Beat in milk, vanilla and egg until just blended.

Add flour mixture gradually to creamed mixture; beat at low speed until blended. Stir in chocolate chunks, peanuts and oats. Drop by heaping tablespoons onto parchment-lined cookie sheets. Flatten each cookie slightly with the back of a spoon.

Bake 9 to 11 minutes or until cookies are set and edges start to brown. Slide parchment with cookies onto a wire rack to cool.

Makes 36.

JIF Peanut Butter Blossoms

Peanut Butter Blossoms - from the JIF website

Ingredients:

•	1/2 cup Crisco® Butter Shortening
•	1/2 cup Jif® Creamy Peanut Butter
•	1/2 cup firmly packed brown sugar
•	1/2 cup granulated sugar
•	1 large egg
•	2 tablespoons milk
•	1 teaspoon vanilla extract
•	1 3/4 cups Pillsbury BEST® All Purpose Flour
•	1 teaspoon baking soda
•	1/2 teaspoon salt
•	Sugar
•	48 foil-wrapped milk chocolate pieces, unwrapped (like Hersheys Kisses)

Directions:

1.	HEAT oven to 375°F.
2.	CREAM together shortening, peanut butter, brown sugar and 1/2 cup sugar. Add egg, milk and vanilla. Beat well.
3.	STIR together flour, baking soda and salt. Add to creamed mixture. Beat on low speed until stiff dough forms.
4.	SHAPE into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.
5.	BAKE 10 to 12 minutes or until golden brown.
6.	TOP each cookie immediately with an unwrapped chocolate piece, pressing down firmly so that cookie cracks around edge. Remove from cookie sheets to cool.

Yield: 4 Dozen Cookies

Oatmeal Peanut Butter Chocolate Chip Cookies

Oatmeal Peanut Butter Chocolate Chip Cookies - David McCommack, Mukilteo, WA, Sunset, MAY 2008 - I saw on myrecipes.com

Prep and Cook Time: 50 minutes.

Yield

Makes 5 dozen cookies

Ingredients

• 1 cup butter
• 1/2 cup granulated sugar
• 1 cup firmly packed light brown sugar
• 1 cup smooth peanut butter
• 2 large eggs
• 2 tablespoons vanilla extract
• 2 cups quick-cooking rolled oats
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 12 ounces semisweet chocolate chips

Preparation

1. Preheat oven to 350°. In a medium bowl with a hand or stand mixer on medium speed, cream butter and sugars until smooth. Add peanut butter and mix until combined; then add eggs and vanilla, scraping down sides of bowl as needed.

2. In another medium bowl, whisk together oats, flour, and baking soda. Add to butter mixture and mix on low until well incorporated. Stir in chocolate chips with a wooden spoon.

3. Drop dough by rounded tablespoons 1 in. apart onto ungreased baking sheets. Bake 10 to 12 minutes, switching position of pans halfway through baking, or until lightly browned but still soft in the center. Transfer cookies to racks to cool.

The Twist: Ice Cream Sandwiches. Turn these great cookies into superb ice cream sandwiches: Soften the ice cream of your choice, 10 minutes. Spread 1/4 cup onto flat side of 1 cookie and top with another cookie, flat side down, pressing lightly. Chill sandwiches in freezer about 10 minutes, just long enough to chill ice cream but not enough to harden cookies. Eat immediately.

Emeril's Peanut Butter - Chocolate Cookies

Emeril's Peanut Butter-Chocolate Cookies - as seen on Good Morning America on Oct 2, 2009

Servings: Over 8

Difficulty: Easy

Cook Time: 1-30 min

"These are by far the easiest and best-tasting peanut butter cookies you will ever make. A perfect recipe for kids -- no fuss, no muss."

-Emeril Lagasse

Recipe courtesy Emeril Lagasse, Emeril 20-40-60, HarperStudio Publishers, New York, 2009, courtesy Martha Stewart Living Omnimedia, Inc

Ingredients

1 cup creamy peanut butter

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1/2 cup semisweet chocolate chips

1 large egg, beaten

1 teaspoon vanilla extract

Cooking Directions

Prep time: 5 minutes

Cook time: 10 minutes

Total: 15 minutes

1. Position two oven racks in the center of the oven and preheat the oven to 350°F.

2. Combine all the ingredients in a bowl, and stir with a wooden spoon until smooth.

3. Divide the dough into 24 portions, about 1 heaping tablespoon each. Roll each portion between your hands to form a smooth ball. Place the balls of dough on ungreased cookie sheets, spacing them 1 inch apart. You should get about 12 cookies per sheet. Using

a fork, press on the dough in two directions to form a crosshatch pattern.

4. Bake the cookies, rotating the sheets between oven racks and turning them back to front midway, until the cookies are puffed and lightly golden, about 10 minutes. Remove the baking sheets from the oven and let the cookies cool on the sheets. Then remove them with a metal spatula.

Makes about 24 cookies

Chocolate Peanut Butter Ice Cream

Chocolate Peanut Butter Ice Cream - David Lebovitz via Dinner & Dessert

2 cups half-and-half

¼ cup unsweetened Dutch-process cocoa powder

½ cup sugar

Pinch of salt

½ cup smooth peanut butter

Whisk together the half-and-half, cocoa powder, sugar, and salt in a large saucepan. Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up). Remove from the heat and whisk in the peanut butter, stirring until thoroughly blended.

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.

Peanut Butter Patties

6 tablespoons peanut butter (smooth or crunchy)

2 tablespoons confectioners’ sugar

Mix together the peanut butter and sugar in a small bowl. Line a dinner plate with plastic wrap. Pinch off small pieces of the peanut butter mixture, about ½ teaspoon each, and drop them onto the dinner plate. Once you’ve used all of the mixture, freeze the patties.

Mixing them in: Fold the Peanut Butter Patties into 1 quart of ice cream as you remove it from the machine.

Storage: Peanut Butter Patties can be stored in the freezer, well wrapped, for up to 1 month.

Source: The Perfect Scoop by David Lebovitz

Peanut Butter Torte

Peanut Butter Torte - as seen on Brown Eyed Baker
(Source: Baking: From My Home to Yours by Dorie Greenspan, pages 282-283)

Yield: 6 to 8 servings

1¼ cups finely chopped salted peanuts (for the filling, crunch, and toppings)
2 teaspoons sugar
½ teaspoon instant espresso powder (or finely ground instant coffee)
¼ teaspoon ground cinnamon
Pinch of freshly grated nutmeg
½ cup mini chocolate chips (or finely chopped semisweet chocolate)
24 Oreo cookies, finely crumbled or ground in a food processor or blender
½ stick (4 tablespoons) unsalted butter, melted and cooled
Small pinch of salt
2½ cups heavy cream
1¼ cups confectioners’ sugar, sifted
12 ounces cream cheese, at room temperature
1½ cups salted peanut butter - crunchy or smooth (not natural)
2 tablespoons whole milk
4 ounces bittersweet chocolate, finely chopped

Getting Ready: Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-inch springform pan and place it on a baking sheet lined with parchment or a silicone mat.

Toss ½ cup of the chopped peanuts, the sugar, espresso powder, cinnamon, nutmeg and chocolate chips together in a small bowl. Set aside.

Put the Oreo crumbs, melted butter and salt in another small bowl and stir with a fork just until the crumbs are moistened. Press the crumbs evenly over the bottom and up the sides of the springform pan (they should go up about 2 inches on the sides). Freeze the crust for 10 minutes.

Bake the crust for 10 minutes, then transfer it to a rack and let it cool completely before filling.

Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, whip 2 cups of the cream until it holds medium peaks. Beat in ¼ cup of the confectioners’ sugar and whip until the cream holds medium-firm peaks. Scrape the cream into a bowl and refrigerate until needed.

Wipe out (no need to wash) the bowl, fit the stand mixer with the paddle attachment if you have one, or continue with the hand mixer, and beat the cream cheese with the remaining 1 cup confectioners’ sugar on medium speed until the cream cheese is satiny smooth. Beat in the peanut butter, ¼ cup of the chopped peanuts and the milk.

Using a large rubber spatula, gently stir in about one quarter of the whipped cream, just to lighten the mousse. Still working with the spatula, stir in the crunchy peanut mixture, then gingerly fold in the remaining whipped cream. 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 the Torte: Put the chopped chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Leave the bowl over the water just until the chocolate softens and starts to melt, about 3 minutes; remove the bowl from the saucepan.

Bring the remaining ½ cup cream to a full boil. Pour the cream over the chocolate and, working with a rubber spatula, very gently stir together until the ganache is completely blended and glossy.

Pour the ganache over the torte, smoothing it with a metal icing spatula. Scatter the remaining ½ cup peanuts over the top and chill to set the topping, about 20 minutes.

When the ganache is firm, remove the sides of the springform pan; it’s easiest to warm the pan with a hairdryer, then remove the sides, but you can also wrap a kitchen towel dampened with hot water around the pan and leave it there for 10 seconds. Refrigerate until ready to serve.

Serving: I like to serve the torte with strong espresso, but it lends itself to being paired with black tea, hot cocoa or even a not-too-thick not-too-sweet coffee milkshake.

Storing: Well covered, the torte will keep in the refrigerator for about 2 days; just make sure to keep it away from foods with strong odors.

Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies - as seen on delish

1 c all-natural organic smooth peanut butter
1/2 c butter, softened
1/2 c granulated sugar
3/4 c brown sugar, packed
1 large egg
3 Tbsp milk
1 tsp pure vanilla extract
1 1/4 c all-purpose flour
3/4 tsp baking powder
1/4 tsp salt
3/4 - 1 c chocolate chunks

Preheat oven to 375°F. In a large bowl, cream together the peanut butter, butter, granulate and brown sugar until well blended. Beat in the egg, milk, and vanilla one at a time. Combine the flour, baking powder, and salt; stir into creamed mixture. Stir in chocolate chunks. Roll tablespoonfuls of dough into balls. Place cookies 2 inches apart onto ungreased cookie sheets. Bake for 8 - 10 minutes in preheated oven, or until edges are lightly browned.

Source: Adapted from Baked Perfection