GRANDMAS PEANUT BUTTER COOKIES INGREDIENTS RECIPES

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.

Steps:

• Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat a 9x13-inch baking dish with cooking spray and lightly dust with cocoa powder, tapping out the excess.
• Sift 3/4 cup unsweetened cocoa powder into a medium bowl. Add 2 cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons baking powder, and 1/2 teaspoon kosher salt, and whisk to combine.
• Place 2 cups granulated sugar, eggs, 1 cup milk, 3/4 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract in the bowl of a stand mixer (or in a large bowl if using an electric hand mixer). Beat with the whisk attachment on medium speed until well-combined, 2 to 3 minutes.
• Add the flour mixture and mix on low speed until almost combined and a few streaks of flour are remaining. Scrape down the sides of the bowl with a rubber spatula. Add 1 cup hot brewed coffee and beat on low speed until combined and smooth. Give it a final whisk by hand if needed to fully mix in the coffee. Don’t overmix. The batter will look quite runny. Pour into the baking dish.
• Bake until a toothpick inserted in the center of the cake comes out clean, 30 to 45 minutes. Let the cake cool completely in the baking dish. Meanwhile, wash and dry the stand mixer bowl (or large bowl and electric hand mixer). Place 1 cup creamy peanut butter and 1 stick unsalted butter in the bowl and let sit at room temperature until softened.
• Add 2 cups powdered sugar, 3 tablespoons milk, and 1 teaspoon vanilla extract to the butter and peanut butter. Beat with the paddle attachment on low speed until smooth, light, and creamy, scraping down the sides of the bowl with a rubber spatula as needed, 1 to 1 1/2 minutes total. Do not overbeat. Spread the frosting onto the cooled cake.