For Carla, no peanut butter can ever be too crunchy. Nor can any peanut butter cookie. Preheat oven to 375 degrees. Cream butter and sugars in stand mixer until fluffy. Beat in eggs and vanilla. Add peanut butter and mix until well blended. In separate bowl, mix flour, baking soda and salt. Add flour mixture to the butter mixture and blend well. Last, stir in … Continue reading Crunchy Peanut Butter Cookies
Preheat oven to 350 degrees. Combine all ingredients in large bowl and shape into 1-inch balls. Flatten balls with the tines of fork you have dipped in flour in a criss-cross pattern. Bake at 350 degrees for 10 minutes. Continue reading Grammy’s Peanut Butter Cookies
Laura makes the best cookies, by far. She has the gift. Preheat oven to 375 degrees. Mix butter and peanut butter until smoothly blended. Gradually add sugars, and beat until fluffy. Stir in vanilla and eggs. Mix dry ingredients together in a separate bowl, and add to butter mixture in thirds, mixing thoroughly after each addition. Shape dough into 1-inch balls. Place on baking sheet, … Continue reading Laura’s Peanut Butter Cookies
This is our nephew’s annual choice for his birthday cake. It’s adapted from the Ruggles Grill recipe, which is excellent, but we are happy with the adjustments we’ve made (taking chopped peanuts out of the crust – made it too oily) and swapping regular PBCs out for the seasonal ones that have a better peanut butter to chocolate ratio. Use ONLY a 10-inch springform pan. … Continue reading Reese’s Peanut Butter Cup Cheesecake
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