Peanut Butter Cookies

Sophie May — Tue, 21 Dec 2021 21:58:14 +0000

These Peanut Butter Cookies are so good they have actually started family fights🤣. I won’t go into details, but I had to make like two more batches of them so everyone could have enough lol. This recipe is just me dolling up a Betty Crocker cookie mix, and boy is it good!

I kind of happened upon this recipe because I went to the store looking for some stuff to make cookies and this mix was by far the most picked through. I thought that means it has to be good, and I was right! Just think tasty peanut butter cookies with a chocolate drizzle and a little extra sugar to throw all of it together. ENJOY!

Peanut Butter Cookies

These cookies are so good they have even caused fights at Christmas so be sure to make a lot!!

Course Dessert

Cuisine American

Keyword American, Cookies, Dessert, Peanut Butter

Prep Time 5

Cook Time 10

Decorating Time 10

Total Time 25

Servings cookies

Author Sophie May

Ingredients

1 mix Betty Crocker Peanut Butter Cookie Mix
3 T vegetable oil according to cookie bag instructions
1 T water according to cookie bag instructions
1 egg according to cookie bag instructions
5 oz Reese's Peanut Butter Chips 1/2 bag
white sugar to sprinkle the tops with
1 bag milk, dark, or semi-sweet chocolate chips melted; I used Ghirardelli chips

Instructions

Cookie Instructions:

Preheat oven to 375°.
Combine cookie mix, oil, water, and egg until dough forms and well incorporated.
Fold in Reese's peanut butter chips.
On a parchment lined cookie sheet(s), place dough balls (~1 T) 2.5 inches apart.
Using a fork, press the tops of the balls to form a crisscross pattern.
Sprinkle with sugar.
Bake for 8-10 min or until edges are golden brown.
Sprinkle again with sugar.
Let cool completely. If in a time crunch you can refrigerate or place them in the freezer to speed up the cooling process.

Decorate:

Melt your chocolate chips in a bowl until they are smooth (~30 sec intervals).
Drizzle the tops or dip the cookies in the chocolate.
Let cool until set. Again you can speed this process up by refrigerating or freezing your cookies.
Enjoy!

The post Peanut Butter Cookies appeared first on Wife Of A Hunter.

PBC Cookies

Sophie May — Fri, 30 Jul 2021 21:49:48 +0000

These PBC Cookies are the best of both worlds. One side is chocolate with peanut butter and the other is peanut butter with chocolate.

My go to candy, whether it is a road trip snack or cure for a sweet tooth, is Reese’s. They have always been my favorite. When trick-or-treating as a child, I was always most excited for the Reese’s and Butterfingers. You can’t beat the chocolate and peanut butter ratio.

My favorite Reese’s right now, when I can’t find the Nutrageous ones, are Reese’s Dark Chocolate thins. Being dark chocolate and peanut butter, I can pretend they are healthy. HA! But anywhoooo, I had a bunch on hand and wanted to whip up a dessert for my family. Not knowing whether I wanted a chocolate base or a peanut butter base, I decided to do both. And these beautiful Frankenstein cookies were born. I hope you enjoy them as much as us!!

PBC Cookies

Delicious peanut butter and chocolate cookies.

Course Dessert

Cuisine American

Keyword Cookies, Dessert, Reese's

Prep Time 20

Cook Time 15

Total Time 35

Servings HUGE cookies

Author Sophie May

Equipment

Mixer

Ingredients

1 C salted butter
3/4 C brown sugar
1/2 C white sugar
2 eggs
1 tsp vanilla
1 C cake flour
1 3/4 C all-purpose flour
1 tsp baking soda
1/2 C Reese’s peanut butter
1/2 C chocolate chips I used dark chocolate
1/4 C Dutch processed cocoa
3/4 C Reese’s peanut butter chips
10 Reese’s thins I used dark chocolate

Instructions

Heat oven to 350 °F.
Line two baking sheets with parchment paper and set aside.
Cream together butter and sugars. On my mixer I used my paddle attachment and set my speed to low for 30 seconds, medium for 30 seconds, and then high for 30 seconds. It came out creamed and fluffy.
Add eggs one at a time.
Add vanilla, cake flour, all-purpose flour, baking soda, and mix for one minute until fully incorporated.
Split dough in half, moving half the dough to a new bowl.
In one bowl, add peanut butter. Mix well.
Once mixed, fold in chocolate chips.
In the OTHER bowl, add cocoa. Mix well.
Fold in peanut butter chips.
Scoop out cookie dough from each bowl (heaping scoop ~2-3T per bowl).
Work the dough together, but don’t mix it.
Flatten out, like a pancake, and place Reese’s in the middle
Work the dough around it. You need the dough to stick together, but be separate in color.
Do not overcrowd the sheet pan. I put ~4-5 cookies per sheet.
Cook for 10-12 minutes or until dough becomes golden brown or until desired done-ness.
Let rest for 3-5 minutes and ENJOY!

The post PBC Cookies appeared first on Wife Of A Hunter.

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Peanut Butter Cookies