Peanut Butter Chocolate Chip Cookies: Peanut Butter Cookie Day

TODAY is National Peanut Butter Cookie Day. Here's a great recipe for Peanut Butter Chocolate Chip Cookies. You'll love these!

Peanut Butter Chocolate Chip Cookies 

Ingredients
1/2 cup unsalted butter, softened
3/4 cup chunky or smooth peanut butter (I like chunky organic stone ground for texture)
1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
1 egg
1 tsp vanilla
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
pinch of salt
1 cup chocolate chips

Directions
Preheat oven to 375°.
Cream butter and sugars until light. Add egg and vanilla and mix until fluffy.
Add peanut butter and beat until combined.
Blend flour, baking powder, soda, and salt together well.
Add dry ingredients to butter mixture.
Fold in chocolate chips and stir to combine.
Drop cookie dough by teaspoonfuls onto lightly greased or parchment-lined baking sheets.
Bake 10-12 minutes at 375°.

PEANUT BUTTER CHOCOLATE CHIP COOKIES: Peanut Butter Cookie Day!

Today is National Peanut Butter Cookie Day. Make these Peanut Butter Chocolate Chip Cookies to celebrate! 

Peanut Butter Chocolate Chip Cookies 

Ingredients
1/2 cup unsalted butter, softened

3/4 cup chunky or smooth peanut butter (I like chunky organic stone ground for texture)
1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
1 egg
1 tsp pure vanilla
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
1 cup chocolate chips (Guittard) (for me, the darker the better)

Directions
Preheat oven to 375°.
Cream butter and sugars until light. Add egg and vanilla and mix until fluffy.
Add peanut butter and beat until combined.
Blend flour, baking powder, soda and salt together well.
Add dry ingredients to butter mixture.
Fold in chocolate chips and stir to combine.
Drop cookie dough by teaspoonfuls onto lightly greased or parchment-lined baking sheets.
Bake 10-12 minutes at 375°.

ELVIS'S PEANUT BUTTER, BANANA, BACON, CHOCOLATE CHIP COOKIES: National Peanut Butter Day!

Today is National Peanut Butter Day! I recently watched the movie Elvis. I know, late to the party! But the film is brilliant. It really captured the life and times of an American icon. The film didn't go into his favorite foods, but we all know Elvis loved peanut butter and banana sandwiches. But I'm going to take it one step further today for National Peanut Butter Day. Here's Elvis' Cookie recipe for Peanut Butter, Banana, Bacon, Chocolate Chip Cookies from the Cooking Channel. Some interesting ingredients, as well as preparation in muffin tins! These are cake-like chocolate chip cookies!

ELVIS'S PEANUT BUTTER, BANANA, BACON, CHOCOLATE CHIP COOKIES!

Ingredients 
10 slices bacon
2 1/4 cups all-purpose flour
1/4 teaspoon baking soda
3/4 teaspoon salt
8 ounces unsalted butter, softened
1/4 cup mayonnaise
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
2 tablespoons creamy peanut butter
2 teaspoons pure vanilla extract
3/4 cup semisweet chocolate chips
1/2 cup chopped salted peanuts
1/2 cup sweet dried banana chips, roughly chopped

Directions 
Cook bacon in skillet until crisp, then drain on paper towels. Once bacon is cool, roughly chop it (you should have about 1/2 cup).
Combine flour, baking soda, and salt in medium bowl.
In large bowl, beat butter, mayonnaise, and sugars with mixer at medium speed until fluffy, about 3 minutes. Beat in eggs, one at a time, until well blended. Add peanut butter and vanilla and beat until combined. At low speed, add flour mixture in batches, beating until just combined.
Using wooden spoon, stir in chocolate chips, bacon, peanuts, and banana chips.
Cover bowl with plastic wrap and chill at least 30 minutes or overnight.
Position racks in upper and lower thirds of the oven and preheat the oven to 325 degrees F.
Line 2 muffin tins with paper liners. Fill muffin tins about halfway full with batter (a 2-inch, 2-ounce ice cream scoop gives you just about the perfect amount, and helps prevent spilling).
Bake until tops are slightly golden and toothpick inserted into center comes out clean, about 30 minutes. (The cookies won't rise and form a dome like a cupcake.)
Let cool in muffin tins on wire racks for about 10 minutes, then unmold cookie cups and transfer to racks to cool completely.
Cook's Notes: The mayonnaise in this recipe makes these cookies especially soft. 

Elvis has left the building, and he took these cookies with him!

TOFFEE PEANUT BUTTER COOKIES: English Toffee Day

Today is National English Toffee Day. I love English Toffee. I always have toffee around, and today is the perfect day to bake bake some cookies using Toffee. 

This recipe combines my love of Peanut Butter Cookies with English Toffee. I have a toffee hammer (well, I have three of them) for breaking up toffee (See photo below). Clearly this is something I like to do! The small hammers used to come with the toffee tins. Very cool. As always, use the very best peanut butter and toffee.

Toffee Peanut Butter Cookies

Ingredients
1 1/2 cups peanut butter
1 cup unsalted butter
1 cup packed light brown sugar
2 eggs
2 1/2 cups all purpose flour
2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
10 ounces Toffee Bits

Directions
Preheat oven to 350.
Whip butter with peanut butter until light and fluffy. Beat in sugars until smooth. Add eggs one at a time, beating well after each addition.
In another bowl, sift together dry dry ingredients, then mix into batter. Fold in Toffee bits.
Scoop cookies onto ungreased baking sheet.
Lightly flatten each cookie with fork or back of hand.
Bake for 10 minutes for chewy cookie or 13 minutes for crunchy one.

These cookies will fast become favorites! 

TOFFEE PEANUT BUTTER COOKIES: National Peanut Butter Cookie Day

Today is National Peanut Butter Cookie Day! Celebrated with this great recipe for Toffee Peanut Butter Cookies! I love English Toffee, and I'm a Toffee Judge for TasteTV. I know, I know, it's hard, but someone has to do it.

Having all this toffee around made me want to bake some cookies. Here's a great recipe that combines my love of Peanut Butter Cookies with English Toffee. I have a toffee hammer (well, I have three of them) for breaking up toffee. Clearly this is something I like to do! The small hammers used to come with the toffee tins. Very cool. As always, use the very best peanut butter and the very best toffee. Sadly with no games being played because of covid19, you can't mix up a batch and take it to the ball game. Nevertheless, these Toffee Peanut Butter Cookies are a grand slam!

Toffee Peanut Butter Cookies

Ingredients
1 1/2 cups peanut butter
1 cup unsalted butter
1 cup packed light brown sugar
2 eggs
2 1/2 cups all purpose flour
2 tsp baking
1/4 tsp baking powder
1/4 tsp salt
10 ounces Toffee Bits

Directions
Preheat oven to 350.
Whip butter with peanut butter until light and fluffy. Beat in sugars until smooth. Add eggs one at a time, beating well after each addition.
In another bowl, sift together dry dry ingredients, then mix into batter. Fold in Toffee bits.
Scoop cookies onto un-greased baking sheet.
Lightly flatten each cookie with fork or back of hand.
Bake for 10 minutes for chewy cookies or 13 minutes for crunchy ones.
These cookies will fast become favorites!

PEANUT BUTTER CHOCOLATE CHIP COOKIES: National Peanut Butter Cookie Day

TODAY is National Peanut Butter Cookie Day, and here's a great recipe for Peanut Butter Chocolate Chip Cookies. You'll love these!

Peanut Butter Chocolate Chip Cookies 

Ingredients
1/2 cup unsalted butter, softened
3/4 cup chunky or smooth peanut butter (I like chunky organic stone ground for texture)
1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
1 egg
1 tsp vanilla
1 cup King Arthur flour or all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
pinch of salt
1 cup chocolate chips

Directions
Preheat oven to 375°.
Cream butter and sugars until light. Add egg and vanilla and mix until fluffy.
Add peanut butter and beat until combined.
Blend flour, baking powder, soda, and salt together well.
Add dry ingredients to butter mixture.
Fold in chocolate chips and stir to combine.
Drop cookie dough by teaspoonfuls onto lightly greased or parchment-lined baking sheets.
Bake 10-12 minutes at 375°.

Peanut Butter Kisses aka Peanut Butter Blossom Cookies: The Perfect Holiday Cookie

There's still time to make these fabulous and easy Peanut Blossom Cookies (aka Peanut Butter Kisses). Such a wonderful Retro Cookie for the Holidays!

PEANUT BLOSSOM COOKIES aka PEANUT BUTTER KISSES

Ingredients
1 cup granulated sugar
1 cup packed brown sugar
1 cup butter or margarine
1 cup creamy peanut butter
2 eggs
1/4 cup milk
2 teaspoons vanilla
3-1/2 cups sifted all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 10-ounce packages Hershey's Kisses

Directions
Cream sugars, butter, and peanut butter. Beat in eggs, milk, and vanilla. Sift together flour, soda, and salt; stir into egg mixture. Shape into balls; roll in additional granulated sugar. Place on ungreased cookie sheet. Bake in 375 F oven for 10 to 12 minutes. Immediately press a chocolate candy into each.
Makes 7 dozen.

TOFFEE PEANUT BUTTER COOKIES: National Peanut Butter Cookie Day

Today is National Peanut Butter Cookie Day! Here's a great recipe to celebrate: Toffee Peanut Butter Cookies! I love English Toffee, and I'm a Toffee Judge for TasteTV. I know, I know. Someone has to do it.

Having all this toffee around made me want to bake some cookies. Here's a great recipe that combines my love of Peanut Butter Cookies with English Toffee. I have a toffee hammer (well, I have three of them) for breaking up toffee. Clearly this is something I like to do! The small hammers used to come with the toffee tins. Very cool. As always, use the very best peanut butter and the very best toffee. Mix up a batch and take them to the ball game. These Toffee Peanut Butter Cookies are a grand slam!

Toffee Peanut Butter Cookies

Ingredients
1 1/2 cups peanut butter
1 cup unsalted butter
1 cup packed light brown sugar
2 eggs
2 1/2 cups all purpose flour
2 tsp baking
1/4 tsp baking powder
1/4 tsp salt
10 ounces Toffee Bits

Directions
Preheat oven to 350.
Whip butter with peanut butter until light and fluffy. Beat in sugars until smooth. Add eggs one at a time, beating well after each addition.
In another bowl, sift together dry dry ingredients, then mix into batter. Fold in Toffee bits.
Scoop cookies onto un-greased baking sheet.
Lightly flatten each cookie with fork or back of hand.
Bake for 10 minutes for chewy cookies or 13 minutes for crunchy ones.
These cookies will fast become favorites!

Peanut Butter Chocolate Chip Cookies

I can never have too many cookie recipes. Can you? Cookies can be so versatile. Easy to make. Easy to eat. Here's a great recipe for Peanut Butter Chocolate Chip Cookies. These cookies are easy to pack and ship, too! Great presents!

PEANUT BUTTER CHOCOLATE CHIP COOKIES

Ingredients
1 cup unsalted butter, room temperature
1 cup sweet creamy peanut butter
1 cup granulated sugar
1 cup dark brown sugar or 1 cup light muscovado sugar, packed*
2 cups all-purpose flour
1 teaspoon baking soda
2 cups semi-sweet chocolate chips

Directions
Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper.
Cream butter until smooth. Add peanut butter and both sugars and beat until combined well. Add egg and beat well. Stir in flour and baking soda gradually until well combined. Fold in chocolate chips. Using cookie scooper, scoop out small portions of dough and drop onto parchment lined cookie sheets, leaving 2" gap between each cookie.
Bake for about 15 minutes or until cookies are just firm around the edges - don't overbake- if you wait until they are brown on top, they will be too hard.
Remove baked cookies from parchment and let cool completely on wire rack.

* Muscavado sugar is a very dark brown, moist sugar and it tastes slightly more of molasses/treacle than regular brown sugar.

Toffee Peanut Butter Cookies

I love English Toffee, and I'm actually judging Toffee this month for TasteTV. Having all this toffee around made me want to bake some cookies. Here's a great recipe that combines my love of Peanut Butter Cookies with English Toffee. I have a toffee hammer (well, I have three of them) for breaking up toffee. Clearly this is something I like to do! The small hammers used to come with the toffee tins. Very cool. As always, use the very best peanut butter and toffee. Mix up a batch and take them to the ball game. These Toffee Peanut Butter Cookies are a grand slam!

Toffee Peanut Butter Cookies

Ingredients
1 1/2 cups peanut butter
1 cup sweet butter
1 cup packed light brown sugar
2 eggs
2 1/2 cups all purpose flour
2 tsp baking
1/4 tsp baking powder
1/4 tsp salt
10 ounces Toffee Bits

Directions
Preheat oven to 350.
Whip butter with peanut butter until light and fluffy. Beat in sugars until smooth. Add eggs one at a time, beating well after each addition.
In another bowl, sift together dry dry ingredients, then mix into batter. Fold in Toffee bits.
Scoop cookies onto ungreased baking sheet.
Lightly flatten each cookie with fork or back of hand.
Bake for 10 minutes for chewy cookie or 13 minutes for crunchy one.
These cookies will fast become favorites!