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Peanut Butter Cookies

Yield: about 36 cookies

1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/4 cups sifted flour
3/4 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 375º.

Mix first six ingredients and set aside. Mix remaining ingredients in a separate bowl and whisk to combine.

Add the dry ingredients to the wet ingredients. Mix until combined.

Roll into .5 oz balls and roll through a bowl of sugar. Place each ball on a cookie sheet covered with parchment paper. Press down with a fork.

Bake for 10-12 minutes.

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Nonstick vegetable oil spray
1 1/4 cups all-purpose flour
1 cup sugar
3/4 cup natural unsweetened cocoa powder
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup finely chopped semisweet or bittersweet chocolate (3 1/2 ounces)

An 8x8x2-inch cake pan or circular springform release metal pan

Chocolate Cake
Preheat oven to 350°. Coat bottom and sides of pan with nonstick spray; line bottom of pan with parchment paper. Whisk flour and next 4 ingredients in a large bowl. Add oil, vanilla, and 1 1/4 cups water; whisk until smooth. Fold in chopped chocolate. Scrape into prepared pan; smooth top. Bake until a tester comes out clean when inserted into center, 35–40 minutes. Let cool completely in pan on a wire rack.

Peanut Butter Icing
Use the $300 Icing as a base, cut butter in half from original recipe and whip in 1/2-3/4 cup peanut butter to taste.

Finishing
Run a thin knife around pan to release cake. Invert cake onto a serving plate. Spread peanut butter icing over top. Garnish with chopped chocolate and peanuts. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

4 EGGS
2 CUPS SUGAR
1 TSP VANILLA
1 CUP MILK
2 CUPS FLOUR
2 TSP BAKING SODA
1/4 TSP SALT
1 CUP PEANUT BUTTER
1 PKG MILK CHOC CHIPS

PREHEAT OVEN 350 DEGREES

MIX EGGS UNTIL LEMONY. GRADUALLY ADD SUGAR. ADD VANILLA. ADD CUP OF MILK. MIX FLOUR, BAKING SODA AND SALT AND ADD TO LIQUID MIXTURE.

POUR IN GREASED 11 X 17 PAN

BAKE FOR 20-25 MINUTES UNTIL GOLDEN BROWN

IMMEDIATELY SPREAD PEANUT BUTTER ON HOT CAKE. LET PEANUT BUTTER DRY.

MELT MILK CHOC CHIPS AND SPREAD OVER PEANUT BUTTER.

via Bev Crooch