Tag: gordon ramsay peanut butter cookies

OVER THE TOP REESE’S COOKIES DONE THE HERSHEY’S WAY!

MY FIVE YEAR OLD IS READY TO ATTACK MY PLATE!


THERE TRULY ARE NO WORDS FOR THESE COOKIES. THEY ARE NOTHING SHORT OF PERFECT! MAKE SOME TODAY!!!
OVER THE TOP REESE’S COOKIES
Over the Top Reese’s Peanut Butter Cookies

  • 3/4 cup butter, soft
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup SKIPPY peanut butter
  • 2 large eggs
  • 2 tsp vanilla
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 1/2 cups flour
  • 1 1/2 cup milk chocolate chips
  • 32 mini Reese’s peanut butter cups, each cut into 4 pieces

  1. Mix the ingredients down to the vanilla. Add soda, salt, and flour. Fold in chocolate chips.
  2. Using and ice cream scoop, scoop dough (these are big cookies).
    Place 6 scoops of dough on ungreased cookie sheet. Use your hand and
    slightly flatten each scoop of dough. Cook for 12 minutes at 350.
  3. Remove cookies from oven and lightly press 8 cut up pieces of the
    Reese’s peanut butter cups over the top of each cookie. Return to oven
    for 2 more minutes. Cool on baking sheet 2 minutes before placing on
    cooling rack. Makes 18 cookies.  Serve with Hershey’s Chocolate Sauce!
  4. ADAPTED FROM REAL MOM KITCHEN

PEANUT BUTTER COOKIES {4-INGREDIENTS!}

Sometimes you just need to whip up a treat fast. You know, like for random events you signed up to bring cookies to…then forgot about it. Or a fun after-school snack…when your kids just walked in the door. Fear not, these cookies will save you in both cases! Just 4 ingredients and they bake for less than 10 minutes. You don’t flatten these cookies with a fork (extra time saved!) so I added a little chocolate drizzle. It’s optional, but yummy. No one will ever guess these are so simple to make! 
4-Ingredient Peanut Butter Cookies
  • 1 cup peanut butter {I used creamy- use what you’d like}
  • 1 cup firmly packed brown sugar
  • 1 egg
  • 1 tsp baking soda

Heat oven to 350 degrees F. Line a baking sheet with parchment paper. 
Combine all ingredients in a medium bowl or mixer. I think a mixer works well for these cookies because it almost whips the dough, so it’s lighter. Drop rounded teaspoons {or tablespoon} of dough onto baking sheet. Do not flatten! 
Bake 7-9 minutes. Cookies should be puffed and slightly cracked on top. Let cool on the baking sheet for an additional 5 minutes after removing them from the oven. Transfer to a cooling rack. 
Drizzle melted chocolate on top, if you’d like! Another pretty alternative would be to sprinkle turbinado sugar on top of the cookies prior to baking. 
Yields 1.5-2 dozen cookies. {I used a tablespoon cookie scoop and got 21 cookies.}

Before baking…

…and after baking. 

Yum. 

THE BEST PEANUT BUTTER COOKIES

THE BEST PEANUT BUTTER COOKIES
Ingredients

  • 1/2 cup butter, room temperature
  • 1 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar


     
  • 1 egg
  • 1 Tbsp vanilla
  • 1 tsp baking soda


     
  • 1 tsp salt
  • 1 1/4 cup flour
DIRECTIONS:
  1. Preheat oven to 350°F
  2. Line a baking sheet with parchment
  3. Cream butter and peanut butter together until smooth. Add both sugars and beat for 2 minutes.
  4. Add egg, vanilla, baking soda and salt. 
  5. Add flour.
  6. Scoop tablespoon amounts. Roll into a ball and then flatten
    to approximately 1/2 inch thick. Place on baking sheet about 2 inches
    apart.
  7. Bake for 10 minutes until golden edges.
  8. Remove from oven and cool completely. 
  9. Adapted from Cookie and Cups

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