PEANUT TO MY BUTTER RECIPES

Steps:

• Heat oven to 350 degrees F. Add the nuts to a round or square cake pan (or rimmed baking sheet).
• Roast nuts for 3 minutes, shake pan then roast another 3 to 5 minutes or until the nuts are lightly browned and smell nutty (careful, they can burn quickly). Let cool until you can handle them.
• If you are making crunchy peanut butter, add 1/3 cup of the roasted peanuts to the bowl of a food processor.Pulse 6 to 8 times, or until the peanuts are chopped into very small pieces. Transfer chopped peanuts to a bowl and reserve for later.
• Add the roasted peanuts to the bowl of a food processor. Process 1 minute then scrape sides of the bowl with a rubber spatula. Process another 2 to 3 minutes until the peanut butter is shiny and smooth.
• Add your desired amount of salt and honey then process until combined. (We add 1/2 teaspoon of salt and 1 1/2 teaspoons of honey). Check the consistency, if it seems too thick, add oil, a teaspoon at a time, until you are happy with it. For crunchy peanut butter, stir in the reserved peanuts.
• Add nuts to the bowl of a food processor. Process 1 minute then scrape sides of the bowl with a rubber spatula. Process another 2 to 3 minutes until shiny and smooth.
• Add your desired amount of salt and honey then process until combined. (We add 1/2 teaspoon of salt and 1 1/2 teaspoons of honey). Check the consistency, if it seems too thick or dry, add oil, a teaspoon at a time, until you are happy with it.
• Add the roasted peanuts to the bowl of a food processor. Process 1 minute then scrape sides of the bowl with a rubber spatula. Process another 2 to 3 minutes until shiny and smooth.
• Add salt, oil, cocoa powder, and the powdered sugar then process another minute until blended and shiny. Check the consistency, if it seems too thick, add oil, a teaspoon at a time, until you are happy with it.

Steps:

• In large mixing bowl, combine the 1/2 cup granulated sugar, brown sugar, peanut butter, butter and egg. Beat with an electric mixer on medium speed until well mixed.
• By hand, stir in flour, baking soda and baking powder until just combined and a dough forms.
• Scoop and shape dough into 1-inch balls. Roll each dough ball in additional granulated sugar to coat. Place on ungreased cookie sheets, about 2 inches apart.
• Bake at 375℉ for 8 to 10 minutes, or until edges are just starting to turn light golden brown.
• Remove pan from oven and immediately place a Hershey's Kiss in the center of each cookie, pressing down just slightly until crinkles/cracks just start to appear in the cookie's surface.
• Remove to a cooling rack to cool completely.
• I use a cookie scoop to scoop the dough, which makes it really easy to keep the cookies all about the same size.
• The dough will be a little crumbly. Squeeze the dough in the palm of your hand, if needed, to form it into balls.
• After placing Hershey's Kisses in the center of the cookies, don't touch the Kisses again until the cookies are completely cooled. The Kisses do melt (and glisten!) from the heat of the cookies, but keep their shape. If you touch the Kisses at this point, their shape will warp or smush.