Peanut Butter Chocolate Chip Cookies

An easy and delicious cookie.  The peanut butter is noticeable but not too strong.  Makes about 25 cookies

Ingredients

  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup chunky or smooth peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, firmly packed
  • 1 egg
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips

Directions

  1. Preheat oven to 375°.
  2. Cream the butter, peanut butter and sugars until light.
  3. Add the egg and mix until fluffy.
  4. Blend the flour, baking powder, soda and salt together well.
  5. Add these dry ingredients to the butter mixture.
  6. Add the chocolate chips.
  7. Drop cookie dough by teaspoonfuls onto lightly greased baking sheets.
  8. Bake for 10-12 minutes at 375°.
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Cookies and Cream Milkshake

This recipe is modified from a Paula Deen recipe after unanimous agreement that the shakes were a bit too thin and a bit too sweet.  Depending on your sweet tooth tolerance, you may want to drop the sugar a bit more.  This is the preferred recipe.

Serves 3

Ingredients

  • 3 cups Blue Bell Cookies and Cream ice cream
  • 1 cup whole milk
  • 1 1/4 tsp vanilla extract
  • 5 tbsp. brown sugar

Directions

Combine all ingredients and  blend on high until smooth.

Grandma Susan’s Peanut Butter Pie

I love a pie you don’t have to bake, and this one is a crowd pleaser.  When I was in college, I used to eat at least twice a week at the ubiquitously named BBQ House which was just two lots over from where I lived.  After enjoying a nice pulled pork sandwich and bowl of brunswick stew, I would end the meal with a thick, cold slice of peanut butter pie.  After leaving school, I craved that pie so much, but was never able to find anything that approached it, until now.  Here is the recipe.  Thank me later.

Ingredients

  • 1 Oreo brand pie crust
  • 8 oz package cream cheese
  • 1 1/4 cup peanut butter, chunky
  • 8 oz powdered sugar
  • 8 oz Cool Whip

Directions

  1. Soften cream cheese then mix it and the peanut butter together well.
  2. Add powdered sugar and mix well
  3. Fold in Cool Whip until blended the way you want it (go slow, but be complete)
  4. Pour in pie shell, cover and refrigerate for 3-4 hours
  5. Optional: Decorate with chocolate shavings or peanut butter chips/Reese’s Pieces

Peanut Butter Toffee Cookies

A delicious peanut butter cookie with the extra benefit of toffee chunks!

Fresh out of the Oven

Ingredients

  • 1/2 cup butter
  • 1/2 cup brown sugar, compacted
  • 1/2 cup sugar
  • 2/3 cup chunky peanut butter
  • 1 egg, beaten
  • 1 tsp vanilla extract
  • 1 1/2 cup flour
  • 1 tsp baking soda
  • 1/8 tsp salt

Directions

  1. Cream together butter, brown sugar, sugar and peanut butter
  2. Add egg and vanilla and mix thoroughly
  3. Add flour, baking soda and salt
  4. Mix in 1 cup Heath Bar chunks
  5. Place by spoonful on ungreased cookie sheet
  6. Flatten with fork dipped in water
  7. Bake at 375° for 10-12 minutes
  8. Let cool on rack