Honey Peanut Butter Cookies

** This post was imported as a part of my top 30 from my old blog – What’s Cooking in the Orange Kitchen**

I usually think a peanut butter cookie is a peanut butter cookie. I love them, but I never really feel like one recipe stands out a whole lot more than another (though the addition of chocolate chips makes me want to sing and dance). This cookie, however, is in a league of it’s own. It is one of the chewiest cookies I have ever had, the texture is just amazing. As for the taste, you can definitely taste the peanut butter but it is the honey that really makes it. I also have to admit that because of the combination of peanut butter (read – protein) and honey I decided that these make a great breakfast food and had some while we were waiting for the plane the morning we left on vacation. 🙂

Honey Peanut Butter Cookies
(Source: Bake Me More)

Ingredients:

1/2 cup shortening
1 cup creamy peanut butter
1 cup honey
2 eggs
3 cups all-purpose flour
1 cup sugar
1-1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
Sugar for rolling -original recipe called for powdered sugar, but I like granulated on my PB cookies

Directions:

In a bowl, combine flour, sugar, baking soda, baking powder and salt, set aside. In a standing mixer fitted with a paddle attachment (or a mixing bowl and hand mixer), beat the shortening, peanut butter and honey. Then add the eggs and mix well. Next add the dry ingredients to the peanut butter mixture and mix well.

Round dough into 1″ balls and roll in powdered sugar. Place on un-greased baking sheets and bake at 350° for 8-10 minutes. Remove from oven and let cool slightly on cookie sheets. Remove and place on paper towels or a brown paper bag to cool completely. Store tightly covered.

Peanut Butter Sandwich Cookies

** This post was imported as a part of my top 30 from my old blog – What’s Cooking in the Orange Kitchen**

Saturday night I had an awesome girls night with my friend Michelle. Her husband was out of town for a concert so we decided to do some girly things. We read through a Cosmo (and I was SHOCKED at some of the articles I guess it’s been a while since I have read one), drank some Pink sparkling wine, gossiped and baked some cookies. Not only did we have a ton of fun but we also made some really fabulous cookies.

Everyone has their favorite Girl Scout cookies and this is one of mine. Some call them Do-Si-Dos and some call them Peanut Butter Sandwich cookies. I just call them Yummy. And this recipe did not disappoint me.

Homemade Do-si-dos a.k.a. Peanut Butter Sandwich Cookies
Cookies

Source: Baking Bites

Ingredients

2 1/4 cups all purpose flour
2 tbsp baking soda
1 tbsp baking powder
1/2 tsp salt
1 1/2 cups unsalted butter, room temperature
3/4 cup chunky peanut butter
1 cup brown sugar
1 cup sugar
3 large eggs
1 tsp vanilla extract
1 1/2 cups quick-cooking oats (not instant or regular)

Filling
1 1/2 cups peanut butter, room temperature
1/2 cup butter, room temperature
1/4 cup confectioners’ sugar I used more because I think the Girl Scout version is less creamy than this was before I added more confectioners sugar, next time I might try using regular granulated sugar to see if that gets the right texture

Directions
Preheat oven to 350F.
Start with the cookies. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a large bowl, cream together butter and peanut butter. Beat in the sugars until fluffy, then add in the eggs one at a time, waiting until each is fully incorporated before adding the next. Stir in vanilla extract. Working at a low speed, mix in the flour, followed by the oats (if you don’t have quick-cooking, pulse whole rolled oats in the food processor to chop them up a bit).

On a parchment-lined baking sheet, drop teaspoonfuls of batter (roughly 3/4-in. sized balls), leaving about 2 inches between each to allow for spread. Bake for about 10 minutes, until cookies are a light golden brown. Cool on baking sheet for 5 minutes, making small holes in 1/2 of the cookies (for the tops of the sandwiches if you chose to make yours with GS-lookalike holes in some of the cookies, use these as the tops of the sandwiches.) before they set up. I skipped this. Transfer to a wire rack to cool completely.

Once cookies have cooled, make the filling.

In a large bowl, cream together smooth peanut butter, butter and confectioners’ sugar until very smooth. Spread 2-3 tsp onto half of the finished cookies and sandwich with the remaining halves.
Store in an airtight container.

Makes about 48 sandwich cookies.

Peanut Butter Marbled Brownies

** This post was imported as a part of my top 30 from my old blog – What’s Cooking in the Orange Kitchen**

If you’re in the market for a rich, dense, chocolaty, peanut butter brownie, you’ve come to the right place. I’ve had this recipe tucked away for over a year now and now I’m kicking myself for not getting it out sooner. These brownies were a perfect balance between cake and fudge brownies. Not to dry not to wet. I highly recommend you try them – like now.

Peanut Butter Marbled Brownies
(Source: Allrecipes.com)

Ingredients

6 oz cream cheese, softened
1/2 cup peanut butter
1/4 cup white sugar
1 egg
2 tablespoons milk

1 cup butter or margarine, melted
2 cups white sugar
2 teaspoons vanilla extract
3 eggs
3/4 cup unsweetened cocoa powder
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips optional
2 tablespoons chocolate syrup, such as Hershey’s

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease one 9×13 inch baking pan.

In a medium bowl, beat cream cheese, peanut butter, 1/4 cup white sugar, 1 egg, and milk until smooth. Set aside. In a large bowl, mix together melted butter, 2 cups white sugar, and vanilla. Mix in the remaining 3 eggs one at a time, beating well after each addition. Combine flour, cocoa, baking powder, and salt; mix into the batter. Stir in chocolate chips.

Reserve 1 cup of the chocolate batter and spread the remaining batter into the prepared pan. Spread the peanut butter filling over the top. Drop the reserved chocolate batter by teaspoonful over the filling. Using a knife, gently swirl through the top layers for a marbled effect.

Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted near the center comes out almost clean. Cool completely, then cut into bars.