Peanut Butter Cookies

Peanut Butter Cookies

I can’t believe Thanksgiving is next week! So much baking to be done, and so many new recipes to try for the holidays! There are several classics that are so great this time of year too…like peanut butter cookies. They make a great addition to any cookie tray or as a cutely packaged and delicious gift!

Peanut Butter Cookies

1 cup unsalted butter, softened to room temperature
1 cup  granulated sugar
3/4 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup creamy peanut butter
3 cups + 2 Tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup granulated sugar, for rolling

Using a mixer, cream together butter and both sugars together on medium speed until smooth. Add eggs and mix until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and peanut butter and mix on high until combined. Set aside.

In a separate bowl, combine flour, baking soda, baking powder, and salt. Add to the wet ingredients and mix on low until combined. Dough will be thick, yet very sticky. Cover dough tightly and chill for at least 2hours in the refrigerator.

Preheat oven to 350F degrees.

Roll balls of dough (about 1.5 tablespoons of dough per cookie) and roll into granulated sugar. Place cookies 2 inches apart on the baking sheets. Press fork into the tops to create the criss-cross pattern. Bake for 10 minutes or until very lightly browned on the sides. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Enjoy!!!

 

 

 

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Peanut Butter Rolls

peanutbutterrollls

A few weeks ago, I was making a banana coffee cake with a peanut butter glaze and the idea for these rolls popped into my head. I guess technically the idea was for them to be a breakfast roll, but they are SO SO sweet they work great as a dessert. These have been taste tested by some of the toughest peanut butter critics I know…and they highly approve.

Peanut Butter Rolls:

Dough:

1 C milk (whole would be awesome)

1/4 C butter

3 1/2 C all-purpose flour, divided

1/4 C sugar

1/2 tsp salt

1 envelope instant yeast, or 2 1/4 tsp

1 egg

Filling:

3/4 cup creamy peanut butter

1/2 cup butter, melted

3/4 cup brown sugar

Glaze: 

1/4 cup  butter, softened

1/4 cup creamy peanut butter

2 cups powdered sugar

2 tablespoon whole milk

1 teaspoon vanilla

Additional chopped peanuts or Reese’s peanut butter cups for topping.

Combine milk and butter in a small sauce pan. Heat over medium low heat,  stirring until the butter is melted and the milk is warm to the touch but not hot.

In the bowl of a stand mixer fitted with the dough hook attachment, add 3 cups flour, yeast, sugar and salt. Stir by hand to combine. Add the egg and milk mixture, and beat on medium-low speed until combined. Add the remaining flour, 1/4 cup at a time, beating after each addition until incorporated. When the dough begins to form a ball and pulls away from the sides of the bowl, you have added enough flour (I used all 3 1/2 cups). Continue beating for 5 minutes on medium-low speed (speed 2 on the KitchenAid). Remove the dough hook and cover the dough with a damp towel and let rest for 10 minutes.

When the dough is ready, turn it out onto a floured work surface. Then use a floured rolling pin to roll the dough out into a large rectangle, about 14 x 9 inches in size. Use a knife or a spatula to spread the 3/4 cup of peanut butter out evenly over the entire surface of the dough. Next, spread the melted butter over the peanut butter. Then sprinkle the brown sugar evenly over the peanut butter and butter.

Beginning at the 14-inch edge, tightly roll up the dough. And then give the final seam a little pinch so that it seals. Use a serrated knife to cut the remaining dough into 11 or 12 equal pieces. (11 rolls seem to fit in a pie plate, while 12 rolls fit in a rectangular pan.

Place each of the cut peanut butter rolls into a greased pie plate or 9 x 13-inch baking dish. I like to drizzle an additional 1/4 cup of melted butter over the rolls at this point. Then cover again with a damp towel, and leave the dish in a warm place to rise for 1 hour (dough always takes longer to rise in my house, so I let the rolls rise for two hours, they were perfect).

While the dough is rising, make the icing.

When the rolls have risen, uncover the dish. Then place on the center rack of the oven and bake at 350 degrees F for 15-20 minutes, or until the rolls are golden and cooked through. Remove and let cool on a wire rack for at least 5 minutes. Drizzle with your desired icing and serve.

For the Icing: 

Either in the bowl of an electric stand mixer, or a mixing bowl, beat softened butter and peanut butter together until combined. Then beat in powdered sugar. Add vanilla and milk. If the icing is too thick, add a tablespoon or two of milk to thin.

Top with chopped Reese’s peanut butter cups or peanuts.

Chocolate Covered Banana Bites

Chocolate Covered Banana Bites

Summer is officially over. (So are my 20’s, but that is a post for another day).

I’m going to be completely honest, I have never been so ready for fall. For whatever reason, this summer was *so so* crazy. We were all over the place in 1,000 different directions and I’m just ready for the structure of fall. (I’m just a little type A). I’m also ready and excited to be working less, spending more time with my kiddos and photographing more…hopefully blogging more as well. Good.Bye.Summer.

Tomorrow is the first day of school for Springfield, so I thought I would post a back to school snack that kids would be happy to come home to.

Chocolate Covered Banana Bites

makes 7 bites 

1 large banana

2 1/2 tablespoons peanut butter

1/2 cup chocolate chips

2 tablespoons butter

1/4 teaspoons vanilla

2 teaspoons light corn syrup

Slice banana into about 14 pieces. Spread peanut butter on one side of a banana slice and sandwich in between two slices.  Sit on wax paper and place in freezer for 30 minutes. While bananas are in the freezer, prepare chocolate. In a double boiler combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla. Drizzle chocolate over banana bites, then place back in the freezer. Before serving remove from freezer for 5 to 10 minutes. Enjoy!