Love the taste of Nutter Butters, but hate all the processed chemicals in them? Homemade Nutter Butters are incredibly simple to make at home.
- 4 tablespoons unsalted butter
- 2 tablespoons creamy peanut butter
- 2/3 cup granulated sugar
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 2 egg yolks
- 2/3 cup all purpose flour
- 3 tablespoons unsalted butter
- 6 tablespoons creamy peanut butter
- 1/2 ounce cream cheese, softened
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
Mix together the butter, sugar, peanut butter and vanilla from the cookie ingredient list. Using a mixer on medium speed, slowly add the egg yolks one at a time. In a separate bowl, mix together the baking soda, flour, and salt. Slowly add the dry ingredients to the wet mixture with the mixer still on medium speed. Blend until completely incorporated.
Preheat the oven to 350 degrees. Carefully roll out the cookie dough flat using a rolling pin. (If it is too soft, place it in the refrigerator for 30 minutes to stiffen it up before rolling out.) Use a small cookie cutter to cut out the circles. Bake the cookies on a parchment lined baking sheet for 10 - 12 minutes. Cool completely.
Combine all filling ingredients. Place in a piping bag. Add filling on one side of one peanut butter cookie. Add a second cookie to create the "sandwich" and repeat with all remaining cookies.
Love the taste of Oreos, but hate all the processed chemicals found in them? Make your own at home! This simple recipe is great for bake sales, picnics, family gatherings, and more.
- 1 package Devil's Food cake mix
- 1 1/2 cups shortening
- 4 eggs
- 1 8 ounce package cream cheese
- 1/4 cup butter
- 1 tablespoon vanilla
- 4 cups powdered sugar
Preheat the oven to 350 degrees. Blend the cake mix, eggs, and shortening together. Create marble sized balls of the dough mixture and bake them on a cookie sheet for seven to ten minutes. Cool completely on a wire rack.
Soften the cream cheese to room temperature. Mix together all of the frosting ingredients, making sure each is incorporated well. Spread the frosting on one cookie and add a second cookie, making the "Oreo" style sandwich we all know and love.
One of the most beloved cookie recipes of all-time is that of the classic Snickerdoodle. This easy recipe is perfect for those who love the warm and cozy taste of cinnamon and vanilla.
However, Snickerdoodles are not as complicated as they seem. Here's a tip how to quickly create the easiest classic Snickerdoodles.
First, create your favorite sugar cookie dough. (Or buy the kind in the tube, if that's what you like. It doesn't really matter.)
Preheat the oven to 350 degrees.
Mix one part cinnamon to one part granulated sugar. Roll the dough into bite sized balls and coat in the cinnamon sugar. Place on an ungreased cookie sheet.
Insert the cookie sheet into the oven. Turn down the temperature to 325 degrees. Bake for 12 minutes. Remove from the oven and allow the Snickerdoodles to continue to "bake" on the cookie sheet for another five to seven minutes. Remove the cookies from the pan and allow them to cool completely on a wire rack. Enjoy!
For those who are baking cookies that are gluten-free, as well as dairy-free and grain-free, this version of the classic peanut butter cookie offers a protein rich solution. You can also make the dough ahead of time, freeze it into a tube shape and cut 1/4 inch slices when you are ready to bake.
1 cup all-natural peanut butter, creamy or crunchy
1 cup raw sugar*, such as turbinado or demerara
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking powder
Optional: 1/2 cup each of chocolate, nuts, and/or dried fruit**
Preheat oven at 350 degrees F. Beat the egg in a medium size bowl. Mix in the sugar and baking powder until fully coated in the egg. Add the peanut butter and vanilla extract and mix well. Fold in any additional ingredients, such as chocolate, nuts, and/or fruit, if desired (see below).
Line a baking sheet with waxed paper or a silicone mat. Use a tablespoon measuring tool to scoop out 1 tablespoon of cookie dough for each cookie. Space the cookies 2 inches apart on the lined baking sheet. Using a fork, press each cookie to flatten to 1/4 inch thickness; press the cookies two times each in a crosshatch pattern.
Bake for 7 to 10 minutes, or until the edges begin to turn golden brown. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes or until they become firm. Transfer the cookies using a spatula to a metal baking rack so they can cool completely. Store in an airtight container for up to 1 week.
*You can substitute white sugar, but raw sugar has a higher molasses content for a richer flavored cookie.
**You can add any combination of these gluten-free ingredients to dress up this peanut butter cookie:
1/2 cup dark, white or semisweet chocolate
1/2 cup chopped peanuts, diced walnuts or slivered almonds
1/2 cup diced, dried fruits including apples, cherries or bananas
Creating your own monogram cookie jar is such a simple project! Purchase a clear glass canister with lid at a local retailer. (Walmart and Target usually carry them for $5-$10.) Find a monogram stencil in a font design of your choice. The lettering should be at least three to four inches tall. Many scrapbook aisles of craft stores offer these, or you can create your own via your computer.
Place a sheet of scrapbook paper print side down. Trace the monogram stencil backwards on the non-print side of the paper. Cut out the design using scissors.
Apply a bit of Mod Podge or other adhesive to the non-print side of the paper with a sponge brush. Immediately, adhere the lettering to the side of the clear glass canister. Smooth away any bubbles under the paper with your fingertips. Add additional adhesive over the design with the sponge brush to seal it.
Dry overnight before enjoying your new cookie jar!
Chocolate and peanut butter go hand in hand. This delicious flavor combination comes together with this simple cookie recipe.
8 ounces (1 cup) semi-sweet chocolate, melted and cooled
1 cup (2 sticks) butter, at room temperature
1 cup packed light brown sugar
1/2 cup white sugar
1 teaspoon kosher salt
1 tablespoon vanilla
2 cups all-purpose flour
1/2 cup cocoa powder
2 teaspoons baking soda
2 bags peanut butter chips
Preheat the oven to 350 degrees. In a large bowl, cream together the sugars, butter, and egg. Add in the vanilla, melted chocolate, and kosher salt. With a mixer, blend together well.
In a separate bowl, mix the remaining dry ingredients except the peanut butter chips. Add the dry ingredients to the chocolate mixture and combine well. Fold in the peanut butter chips.
Drop spoonfuls onto a non-greased cookie sheet. Place in the oven and adjust the temperature to 325 degrees. Bake for 12 minutes. Remove the cookies from the oven and allow them to continue to "cook" on the hot pan for another five to seven minutes. Remove from the cookie sheet and cool on a wire rack.