FBF: Peanut Butter Cookies

FLASH-BACK FRIDAY

PEANUT BUTTER COOKIES

click on image to see full post from 12/13/2011

Peanut Butter Cup Smoothie

SMOOTHIE MONDAY

PEANUT BUTTER CUP SMOOTHIE

3 cups vanilla-flavored soy milk 
1/2 cup peanut butter
1/3 cup cocoa powder
1/4 cup honey
1/4 teaspoon salt

• Combine all ingredients in a blender and process until smooth.
• Drizzle chocolate syrup around a glass, then pour in smoothie mix.
• Serves 4

#13 Peanut Butter Cookies [feature!]

I saw these cookies and wanted to make them part of my 25 days of Christmas sweets! These come from Kim of The Misplaced Midwesterner, so make sure you hop over and show her some comment love!

PEANUT BUTTER COOKIES

Click on image to directly see post

1 cup sugar
1 cup peanut butter
1 egg
Sugar

1. Preheat oven to 375 degrees F. Grease cookie sheets and set aside. In a medium bowl, stir together the 1 cup sugar, the peanut butter, and egg until well mixed. Using your hands, roll peanut butter mixture into 1-inch balls; place 2 inches apart on prepared cookie sheets. Flatten each ball slightly with a drinking glass that has been lightly greased and dipped in sugar. Lightly grease a small star-shaped cookie cutter; dip in sugar. Press into the center of each cookie.

2. Bake about 9 minutes or until edges are set and bottoms are lightly browned. Makes 36 cookies.

MY NOTES: I baked mine for 7 minutes because the 9 minute ones came out pretty dark and very crisp. I like mine to have some softness to them.

#6 PB & J Thumbprints

PB & J THUMBPRINTS

2/3 cup butter, softened
1/2 cup sugar
2 egg yolks
1 tsp vanilla
1-1/2 cups flour
2 egg whites, lightly beaten
1 cup cocktail peanuts, chopped finely
Creamy Peanut butter
Jar of grape jelly

• In a large bowl, beat butter with electric mixer for 30 seconds. Add sugar. Beat until combined. Then beat in egg yolks and vanilla until combined. Beat in as much of the flour as you can with mixer, then mix in the remaining by hand. 
• Cover and chill for about 1 hour.
• Preheat oven to 375 degrees F.
• Grease cookie sheets. 
• Shape dough into 1-inch balls. Roll ball in beaten egg white and then roll in chopped peanuts.
• Place balls 1-inch apart on cookie sheets. Using your thumb, make indentation in each dough ball.
• Bake for 10 to 12 minutes or until bottoms are brown. Transfer to wire rack and cool completely.
• Fill each thumbprint with 1/2 teaspoon creamy peanut butter and then with 1/2 teaspoon grape jelly. Serve immediately.

If saving for later use, store cookie without the filling in the middle stacked in an air-tight container with wax paper between layers.

The recipe is from Better Homes and Gardens Special Interest magazine Dec 2011 edition

CHOCOLATE-PEANUT BUTTER CRUNCH BARS

I hosted a Pampered Chef party, so I made a bunch for goodies to snack on from their selection of recipes. I came across this one in their "Season's Best" book, and was amazingly surprised to how good it was!

CHOCOLATE-PEANUT BUTTER CRUNCH BARS

1/4 cup dry roasted peanuts, crushed
3 cups mini pretzel twists, coarsely crushed, divided
3 cups crisp rice cereal
3/4 cup butter, divided
1 bag mini marshmallows
1/2 light corn syrup
1 bag peanut butter morsels
1 cup semi-sweet chocolate morsels

In a large bowl, mix together the crushed peanuts, 2 2/3 cup mini pretzels (reserve 1/3 cup for top) and rice cerel.

Place 6 tablespoons of butter in a microwave safe bowl, and microwave on HIGH for 60-90 minutes, or until melted. Add marshmallows and microwave on HIGH for 60-90 seconds. Stir until marshmallows and completely melted. Immediately add marshmallow mix in mixing bowl with nuts, pretzels and cereal.

Spread evenly and firmly press mixture onto a jelly roll pan that has been greased.

Combine 2 tablespoons of the butter and half of the corn syrup in microwave-safe bowl, and microwave on HIGH for 60-90 seconds or until melted. Stir in peanut-butter morsels, and mix until melted. Mixture will be stiff. Spread over crust.

For ganache, place remaining butter and corn syrup in bowl, microwave on HIGH 60-90 seconds, until melted. Stir in chocolate morsels' mix until smooth. Spread ganache evenly over peanut butter mixture.

Sprinkle with peanuts and reserved pretzels.

Place in freezer for 5-10 minutes or until set.

Cut into squares or desired shapes.