FREEZING PEANUT BUTTER COOKIES RECIPES

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PEANUT BUTTER COOKIES RECIPE - NYT COOKING



Peanut Butter Cookies Recipe - NYT Cooking image

This version of the childhood favorite was developed by the gang at America's Test Kitchen and originally published in Cook's Illustrated magazine back in 1998. We brought it to The Times when we profiled Christopher Kimball, then the grand poobah of America's Test Kitchen, in 2009. It calls for extra crunchy peanut butter, plus a full cup of roasted salted peanuts, which results in a super crunchy and delightfully salty-sweet treat.

Provided by Kim Severson

Total Time 35 minutes

Yield 4 dozen cookies

Number Of Ingredients 11

2 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup roasted salted peanuts
1/2 pound (2 sticks) salted butter
1 cup packed dark brown sugar
1 cup granulated sugar
1 cup extra-crunchy peanut butter
2 large eggs
2 teaspoons vanilla extract

Steps:

  • Adjust oven rack to low center position. Heat oven to 350 degrees. In a medium bowl, sift flour, baking soda, baking powder and salt. Set aside. Place peanuts in a food processor and pulse until the texture of bread crumbs. Set aside.
  • In bowl of electric mixer or by hand, beat butter until creamy. Add sugars and beat until fluffy, about 3 minutes, scraping sides as necessary. Then beat in crunchy peanut butter until fully incorporated, followed by eggs and vanilla. Gently stir dry ingredients into peanut butter mixture. Fold in ground peanuts just until incorporated.
  • Line a baking sheet with parchment paper. Drop dough onto sheet in spoonfuls a little bigger than a golf ball, about two inches apart. Dip a fork in cold water and then press the back into dough, repeating to make a crisscross.
  • Bake until cookies are puffed and slightly brown along edges, but not top, 11 to 12 minutes. They will not look completely baked. Cool cookies on cookie sheet until set, about 3 minutes. Transfer to wire rack to cool completely. Repeat with remaining dough.

Nutrition Facts : @context http//schema.org, Calories 145, UnsaturatedFatContent 4 grams, CarbohydrateContent 16 grams, FatContent 8 grams, FiberContent 1 gram, ProteinContent 3 grams, SaturatedFatContent 3 grams, SodiumContent 72 milligrams, SugarContent 9 grams, TransFatContent 0 grams

PEANUT BUTTER BLOSSOMS RECIPE - NYT COOKING



Peanut Butter Blossoms Recipe - NYT Cooking image

For as long as anyone can remember, wedding receptions in Pittsburgh have featured cookie tables, laden with dozens of homemade old-fashioned offerings like lady locks, pizzelles and buckeyes. For weeks ahead, sometimes months, mothers and aunts and grandmas and in-laws hunker down in the kitchen baking and freezing. These peanut butter and chocolate cookies were part of the spread at Laura Gerrero and Luke Wiehagen's wedding in 2009. The recipe came from the bride's family.

Provided by The New York Times

Total Time 35 minutes

Yield 5 dozen cookies

Number Of Ingredients 12

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
4 ounces (1 stick) butter, at room temperature
1/2 cup smooth peanut butter (or other creamy nut butter)
1/2 cup granulated sugar, plus more for rolling
1/2 cup light brown sugar
1 large egg
1 tablespoon milk, half-and-half, oat milk or nut milk
1 teaspoon vanilla extract
Nonstick spray or vegetable oil for cookie sheet (optional)
5 dozen (one 11-ounce package) Hershey’s Kisses, foil removed

Steps:

  • Sift together flour, baking soda and salt; set aside. Using an electric mixer, cream together butter, peanut butter, 1/2 cup granulated sugar and light brown sugar. Add egg, milk and vanilla; beat until well blended. Gradually add flour mixture, mixing thoroughly. If the dough is very soft, refrigerate for about 1 hour.
  • Preheat oven to 375 degrees. Spray, oil or line a cookie sheet with nonstick liner and set aside. Roll dough into 1-inch balls. (For a precise number of cookies, divide the dough into 5 pieces, and shape each piece into 12 balls.)
  • Roll cookies in sugar and place 2 inches apart on cookie sheet. Bake until very light brown and puffed, 6 to 8 minutes. Remove sheet from oven and lightly press a candy kiss into center of each cookie, allowing it to crack slightly. Return to oven until light golden brown, 2 to 3 minutes. Remove from oven, cool completely and store in an airtight container.

Nutrition Facts : @context http//schema.org, Calories 100, UnsaturatedFatContent 2 grams, CarbohydrateContent 13 grams, FatContent 6 grams, FiberContent 1 gram, ProteinContent 1 gram, SaturatedFatContent 3 grams, SodiumContent 44 milligrams, SugarContent 9 grams, TransFatContent 0 grams

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PEANUT BUTTER BLOSSOMS RECIPE - NYT COOKING
For as long as anyone can remember, wedding receptions in Pittsburgh have featured cookie tables, laden with dozens of homemade old-fashioned offerings like lady locks, pizzelles and buckeyes. For weeks ahead, sometimes months, mothers and aunts and grandmas and in-laws hunker down in the kitchen baking and freezing. These peanut butter and chocolate cookies were part of the spread at Laura Gerrero and Luke Wiehagen's wedding in 2009. The recipe came from the bride's family.
From cooking.nytimes.com
Reviews 5
Total Time 35 minutes
Calories 100 per serving
  • Roll cookies in sugar and place 2 inches apart on cookie sheet. Bake until very light brown and puffed, 6 to 8 minutes. Remove sheet from oven and lightly press a candy kiss into center of each cookie, allowing it to crack slightly. Return to oven until light golden brown, 2 to 3 minutes. Remove from oven, cool completely and store in an airtight container.
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