PEANUT BUTTER COOKIE LASAGNA RECIPES

Steps:

• Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
• Whisk flour, baking powder and salt in a small bowl. In a large bowl, using a wooden spoon or spatula, smash and mix butter and both sugars together until smooth and creamy. Add peanut butter and stir until incorporated. Add egg and vanilla, and stir until well combined. Add flour all at once and fold gently until dry bits disappear, then fold in the peanut butter chips and peanuts, if using, until evenly dispersed.
• Using a small cookie scoop or a measuring tablespoon, drop rounds of dough on a prepared sheet, spacing 1½ inches apart. Bake until just dry on top and set along the edges, 10 to 11 minutes. Do not overbake. Scoop and drop dough onto the second sheet while the first bakes, then slide into the oven when the first comes out.
• Place the baking sheets on racks to cool completely. The cookies will keep in an airtight container at room temperature for up to 1 week or in the freezer for up to 2 months.

Steps:

• Arrange 2 racks to divide the oven into thirds and heat the oven to 375ºF. Lightly coat 2 baking sheets with cooking spray or shortening, or line with parchment paper. Place 1/4 cup of the granulated sugar in a small, shallow bowl.
• Place 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon kosher salt in a medium bowl and whisk to combine.
• Place 1/2 cup shortening and 1/2 cup creamy peanut butter in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Beat with the paddle attachment on medium speed until light and fluffy, about 1 minute.
• With the mixer still on medium speed, slowly add in the remaining 1/2 cup granulated sugar and 1/2 cup packed brown sugar, then continue beating until well combined, scraping down the sides as needed, about 1 minute. Add 1 large egg and 1 teaspoon vanilla extract and beat until combined.
• With the mixer on low speed, slowly add the flour mixture and beat until just combined.
• Scoop the dough out into 36 (rounded tablespoon) portions. Roll each into a ball. Roll each ball in the granulated sugar and place on the baking sheets, spacing them about 2-inches apart, 18 per sheet.
• Bake for 5 minutes. Rotate the baking sheets between racks and from front to back. Bake until small cracks appear in the dough, about 5 minutes more. Meanwhile, unwrap 36 chocolate Hershey’s Kisses.
• Remove the baking sheets from the oven. Immediately press a chocolate kiss gently into the center of each cookie so the cookie becomes a round with cracked edges. Return to the oven and bake until the cookies are just firm, 3 to 5 minutes. Let the cookies cool on the baking sheets for 5 minutes. Transfer to wire racks and let cool completely.