Cookie Friday: Peanut butter lovers cookie paradise

Smooth, crunchy, or creamy. If you are a peanut butter lover, chances are you have different types of P&B in your house. Today, I have 6 Yummy Peanut butter cookie recipes, packed with delicious peanut butter taste !    

Cookie Friday: Peanut butter lovers cookie 

paradise

 

 

 Peanut Butter Honey nut Crunch

Cookies

peanut butter cruch cookies

peanut butter cruch cookies

Peanut Butter Honey Crunch Cookies

PREP TIME: 40 MINS
TOTAL TIME:40 MINS
SERVING: 30
 1 pouch peanut butter cookie mix
 3 tablespoons vegetable oil
 1 tablespoon water
 1 egg
 1 cup Cinnamon Toast Crunch cereal
 1 cup Reese’s® Puffs cereal
 1 cup Honey Nut Cheerios  cereal
1.Heat oven to 350°F. In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Stir in cereals.
2.Onto un greased cookie sheet, drop and shape dough by rounded measuring tablespoonfuls 2 inches apart.
3.Bake 9 to 11 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooking rack.

Peanut butter M&M cookies

Peanut butter M&M Cookies

Peanut butter M&M Cookies

Cookie Friday: Peanut butter M&M cookie

sandwiches

  Prep Time: 10 mins Bake Time:10 mins Total Time:20 mins Makes about 30

Ingredients 

2 cups m&m’s 2 1/2 cups flour 1 teaspoon baking soda 1 cup butter 1 1/2 cups peanut butter 1 cup packed brown sugar

1 cup white sugar
2 eggs

1  3/4 cup of peanut butter for filling

Directions 

1.Preheat oven to 350
2.Cream together butters and sugars. Add the eggs and vanilla, beat well. Combine the flour and baking soda, mix into the creamed mixture.
3.Fold in 1 1/2 cups of the m&m’s with a spoon, being careful not to break the candies.
Roll the dough into 1 inch balls and place on {lightly spray with oil }cookie sheet. Place a couple of m&m’s on top of each cookie. Bake for 10 minutes, or until it’s light golden brown.
4.Remove from the oven, and let sit on the cookie sheet for a few mins. and transfer cookies to cooling rack to finish cooling.
5.Take a teaspoon of peanut butter and place on flat side of 1 cookie, place another cookie on top and repeat until finish.

Peanut butter creme cookie cups

peanut butter creme cups

peanut butter creme cups

Peanut Butter Creme Cookie Cups

PREP TIME: 10 MINS
TOTAL TIME: 60 MINS
SERVING:12 MINS
1/2 cup Fisher Chef’s Naturals Pecan Chips
1 package Pillsbury  Big Deluxe refrigerated chocolate chip cookies
1/2 cup Hershey’s premier white baking chips
1/ 4 cup Jif Natural Creamy Peanut Butter Spread
1.Heat oven to 350°F. Place paper or foil baking cup in each of 12 regular-size muffin cups.
2.In small bowl, place pecan chips. Lightly coat each cookie with pecans; press into dough. Place each cookie, flat side down, in muffin cup.
3.Bake 18 to 22 minutes or until edges are golden brown. Cool in muffin cups on cooling rack 30 minutes. (Centers of cookies will sink slightly.)
4.In small microwavable bowl, microwave white chips on Medium 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until smooth. Stir peanut butter into melted chips until blended
5.Spoon about 2 teaspoons peanut butter mixture into each cookie cup. Store in covered container.

Peanut butter cookie pizza

peanut butter pizza

peanut butter pizza

Chocolate-Peanut Butter Cookie Pizza

PREP TIME:15 MIN
TOTAL TIME: 1 hr 30 min
SERVING: 12
1 roll (16.5 oz) refrigerated chocolate chip cookies
1 package (8 oz) cream cheese, softened
1/2 cup creamy peanut butter
1 cup powdered sugar
1/4 cup milk
1 cup frozen whipped topping, thawed
3/4 cup hot fudge topping
1/4 cup chopped peanuts
1.Heat oven to 350°F. In ungreased 12-inch pizza pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.
2.Bake 15 to 20 minutes or until golden brown. Cool completely, about 30 minutes.
3.Meanwhile, in medium bowl, beat cream cheese, peanut butter, powdered sugar and milk until smooth. Fold in whipped topping.
4.Spread 1/2 cup of the fudge topping over cooled crust. Spread peanut butter mixture over top. Drizzle with remaining 1/4 cup fudge topping. Sprinkle with peanuts. Refrigerate at least 30 minutes or until serving time. Cut into wedges or squares.

Peanut butter brownie cookies

Peanut Butter Brownie Cookies

Peanut Butter Brownie Cookies

Ingredients

1  box Pillsbury Brownie Classics Traditional Fudge Brownie Mix
1/4    cup butter or margarine, melted
4 oz. cream cheese (from 8-oz. pkg.), softened
1   egg
1    cup powdered sugar
1 cup creamy peanut butter
1/2 (16-oz.) can chocolate fudge ready-to-spread frosting
1.Heat oven to 350°F. In medium bowl, beat brownie mix, melted butter, cream cheese and egg 50 strokes with spoon until well blended (dough will be sticky).
2.Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets to make 24 cookies; smooth edge of each to form round cookie.
3.In small bowl, mix powdered sugar and peanut butter with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls peanut butter mixture into 24 balls. Lightly press 1 ball into center of each ball of dough.
4.Bake at 350°F. for 10 to 14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes.
5.Remove from cookie sheets. Spread thin layer of frosting over peanut butter portion of each cooled cookie.

Hot Pink Chocolate-hazelnut-peanut butter sandwiches

 

Chocolate-Hazelnut-Peanut Butter Sandwich Cookies

Chocolate-Hazelnut-Peanut Butter Sandwich
Cookies

PREP TIME: 20 MINS
TOTAL TIME:60 MINS
SERVING: 12 MINS

Cookies

1 roll Pillsbury refrigerated peanut butter cookie dough

Hazelnut Mascarpone Filling

4 .oz mascarpone cheese or cream cheese
2 tablespoons hazelnut spread with chocolate
1/4 cup whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla

Toppers

1/2 cup semisweet chocolate chips, melted
2 .oz toasted hazelnuts, chopped
1.Heat oven to 350°F.
2.Shape cookie dough into 24 balls. Place 2 inches apart on ungreased cookie sheets.
3.Bake 9 to 14 minutes or until golden brown around edges. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
4.Dip or spread half of the tops of 12 of the cookies in melted chocolate. Place on cooking parchment paper. Top with chopped hazelnuts.
5.Meanwhile, in medium bowl, beat mascarpone cheese and hazelnut spread until smooth. In second bowl, beat cream with electric mixer on high speed until soft peaks form. Beat in powdered sugar and vanilla until stiff peaks form. Fold whipped cream mixture into mascarpone mixture just until combined.
6.Spread mascarpone mixture on bottoms of the 12 undipped cookies. Top with chocolate-dipped cookies to make sandwiches. Store in refrigerator until ready to serve.

Martha Stewart- Peanut butter cookies

Peanut Butter Cookies

INGREDIENTS

8 tablespoons (1 stick) unsalted butter
3/4 cup smooth peanut butter
1/2 cup granulated sugar
1/2 cup packed dark-brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking soda
Dry-roasted, salted peanuts, for sprinkling (optional)

DIRECTIONS

1.Heat oven to 350 degrees. Line several baking sheets with parchment paper, and set aside.

2.In the bowl of an electric mixer fitted with the paddle attachment, cream butter, peanut butter, and both sugars together until light and fluffy. Add egg and vanilla, and mix on medium speed until well combined.
3.In a medium mixing bowl, sift flour and baking soda together. Add to the butter mixture, and beat just to combine.
4.Scoop out 2 tablespoons of dough, shape into a ball, and place on one of the prepared baking sheets. Repeat with remaining dough, placing scoops 3 inches apart. Dip the tines of a fork in warm water; press the dough balls lightly with the back of the fork to flatten them slightly (dip the fork back in the water for each dough ball, to prevent sticking). Sprinkle with a few peanuts, if desired.
5.Transfer to the oven, and bake until golden brown, 18 to 20 minutes, rotating the baking sheets between the oven shelves halfway through baking. Transfer baking sheets to a wire rack to cool. Store in an airtight container at room temperature up to 1 week.
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Oatmeal peanut butter chocolate chip cookies

Cookie Friday’s : Oatmeal peanut butter chocolate chip cookies

 

Cookie Friday : Oatmeal peanut butter chocolate chip cookies

Cookie Friday : Oatmeal peanut butter chocolate chip cookies

Hello, and welcome to cup of tea’s  first COOKIE FRIDAY’S” .  I’ts something I started on my old dessert blog.   I’m a serious COOKIE LOVER  and self- proclaim cookie connoisseur. So, if you are a cookie junkies or  addicts and love to  make batches and batches of cookies or bars, and love all kinds of cookies; join me each week  for cookie Fridays.

Also, join  Ty’s Cookie masters at Google communities. 

This weeks recipe is chewy and yummy oatmeal peanut butter chocolate chip cookies. It’s a real easy recipe but it can get a little sticky with the peanut butter. The kids love helping me with this recipe so it’s definitely kid approved

After chilling batter place on parchment paper.

After chilling batter place on parchment paper.

A combo of oatmeal and peanut butter, goes so, well in a cookie .

A combo of oatmeal and peanut butter, goes so, well

I love making big cookies !

I love making big cookies !

Prep: 25 minutes
Overall Time: 1 hr. 45 mins.
Yield: about 4 dozen cookies

Ingredients

3/4 cup creamy peanut butter
1-3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1-1/2 cups old-fashioned rolled oats
1 cup butter, softened
1-1/2 cups (packed) light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon milk
2 cups (12 ounces) semisweet chocolate chips

Directions

  1. Heat the oven to 350 degrees. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and oats.
  2. In a large bowl, beat the butter, sugar, and peanut butter with an electric mixer until well blended. Beat in the eggs, one at a time, then the vanilla extract and milk. With a spoon or spatula, blend in the flour mixture and then the chocolate chips. Then chill for an hour.
  3. Remove from fridge and drop heaping tablespoons of dough about 3 inches apart on un greased baking sheets. Bake for 10 minutes on the middle rack, then rotate each pan and bake for 2 more minutes or until golden. Cool the pans on wire racks for 5 minutes before removing the cookies to the racks to cool completely.

Peanut butter white chocolate Mousse

This recipe is a peanut butter lover’s dreams. Two kinds of peanut butter in this delicious rich mousse. P&b mousse is mostly used as a filling in a cake or cheesecake, but is very,very delicious by itself.

Ingredients
1 cup of  white chocolate peanut butter
1 tablespoon of hazelnut chocolate peanut butter
1 {8 ounce} of cream cheese room temp.
1 cup of powdered sugar 
1 teaspoon of vanilla
1 cup of whipping cream



1.With a mixer, beat peanut butter and cream cheese in a large 
bowl until light and fluffy about 2-3 mins.

2. Add sugar, vanilla and beat until it’s blended well.

3.In a separate bowl, with a clean beaters, beat whipping cream until stiff peaks form. Fold whipped cream into peanut butter mixture in additions.

4. Place in serving bowls and refrigerate for about 30 mins.
Then serve.


 Chopped up nuts and some chocolate {or Chocolate chips} and sprinkle on top.


Adapted from:lovepeanutbutter.com/recipes/peanut-butter-mousse-in-chocolate-cups-with-pb-caramel-sauce/

Banana cupcakes with hazelnut peanut butter chocolate frosting

      

cupcakes

  • 1/2 cup softened butter
  • 1 1/4 cups granulated sugar
  • 2 large eggs
  • 3 small or 2 medium very ripe bananas, peeled and cut into chunks
  • 1/4 cup honey
  • 1/4 cup yogurt or buttermilk
  • 1 teaspoon vanilla extract or 1/2 teaspoon banana flavor, optional
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/8 to 1/4 teaspoon ground nutmeg, optional
  • 2 1/3 cups King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons Cake Enhancer, optional, for moist texture

frosting

  • 2 cups confectioners’ sugar
  • 3/4 cup hazelnut chocolate peanut butter
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt, optional, to taste
  • 1/3 to 1/2 cup milk or half & half
  • 1 1/3 cups crushed honey roasted peanuts, to garnish

1) Preheat the oven to 350°F. Lightly grease a standard muffin or cupcake pan; or line with papers, and grease the papers.

2) Beat the butter and sugar in a mixing bowl until well combined.
3) Add the eggs, and beat thoroughly. The mixture may look a bit lumpy; that’s OK.
4) Add the banana, honey, and yogurt or buttermilk, beating until well combined. Again, the mixture may look lumpy or curdled; that’s OK.
5) Add the vanilla or banana flavor, baking powder, baking soda, salt, spices, flour, and Cake Enhancer. Beat until thoroughly combined.
6) Scoop the batter into the prepared pan, filling the wells almost full; a muffin scoop works well here.
7) Bake the cupcakes for 24 to 27 minutes, until a cake tester or toothpick inserted into the center of one comes out clean, or with a few moist crumbs clinging to it.
8) Remove the cupcakes from the oven, and place the pan on a heatproof surface. As soon as you’re able, tilt the cupcakes in the wells of the pan; this prevents their bottoms from steaming.
9) When the cupcakes are completely cool, make the frosting. Beat together the confectioners’ sugar, peanut butter, vanilla, and salt until crumbly.
10) Add 1/3 cup of the milk or half & half, beating to combine. If the frosting isn’t soft enough to spread easily, add more liquid a tablespoon at a time, beating after each addition.

11) Put the crushed peanuts in a bowl. Frost the cupcakes, using about 42g (1 1/2 ounces) frosting for each. As you frost each cake, dip it into the crushed peanuts, turning it to cover the frosting completely.
12) Transfer cupcakes to a rack to set briefly; then cover and store airtight until you’re ready to serve them. They’ll stay fresh for a day or two; longer, if you’ve used Cake Enhancer.

{adapted from king arthur flour}http://www.kingarthurflour.com/blog/2012/03/20/banana-cupcakes-with-peanut-butter-frosting-comfort-cakes/























Peanut butter hazlenut chocolate truffles

Peanut butter hazelnut chocolate truffles 
This recipe is a  delicious mix of peanut butter and hazelnut chocolate. 

 after mixture has chilled form into balls

Melt white chocolate and drizzle over 

Ingredients 
1 cup of peanut butter
1 tablespoons of  hazelnut chocolate spread
5 tablespoons of butter softend
1/2 cup  of cocoa powder
2 tablespoons of flour
1 teaspoon of vanilla extract
2 tablespoons of sugar
1/2 teaspoon of salt
1/2 cup of melted white chocolate

In a bowl cream together, butter,sugar,  peanut butter and hazelnut. Add vanilla, flour and cocoa powder and mix together. If it’s a little dry add a couple of drops of milk and chill for 2-3 hours.
 Once chilled take out and form into balls. Melt chocolate and drizzle over balls.