9 days peanut butter cookies Recipes

sugar, brown sugar, butter, softened, eggs, milk, creamy peanut butter, vanilla extract, flour, baking soda, salt, chocolate kisses or mini peanut butter cups

nutter butter sandwich cookies, creamy peanut butter, unsalted butter, heavy cream or 1 tbsp half-and-half cream, salt, powdered sugar, pink candy melts (for mom) or 20 oz light chocolate candy melts (for dad), parchment paper

fabulous chocolate peanut butter cookies, level 3, unsweetened dutch cocoa, unbleached baking flour, baking soda, salt, semisweet baking chocolate, broken, unsweetened baking chocolate, broken, light brown sugar, chopped peanuts, unsalted butter, eggs, real vanilla, semisweet chocolate chips, peanut butter chips, prepare cookies : preheat oven to 325 degrees., sift together cocoa , flour, baking soda and salt onto a sheet of wax paper. set aside., heat 1 inch of water in the bottom of a double boiler over medium heat. place semisweet and unsweetened baking chocolate in top half of the double boiler. tightly cover the top pan with plastic wrap and heat 12 to 15 minutes. remove from heat and stir chocolate until smooth. keep at room temperature. or, melt in microwave., place brown sugar and butter in the bowl of electric mixer and beat on medium speed 1 minute. scrape down bowl and beat on high speed additional 30 seconds. scrape down bowl. add eggs, 1 at a time, while beating on medium, stopping to scrape down bowl after incorporating each addition., add vanilla and beat on medium 30 seconds. add melted baking chocolate and beat on low 10 seconds more. scrape down bowl and beat additional 30 seconds. add flour mixture and beat on low until thoroughly combined, 20 to 30 seconds. remove bowl from mixer, add chocolate chips and peanut butter chips; mix thoroughly with rubber spatula. add peanuts, place 6 to 8 cookies per baking sheet (each cookie is approximately 2 tsp. put sheets in middle of oven. bake for 18 to 20 minutes, cool cookies on pans 5 to 6 minutes. transfer cookies to wire rack. repeat procedure until all cookies have been baked. cool cookies thoroughly before storing in sealed plastic container., prepare chocolate dipping sauce : heat cream, butter and sugar in saucepan over medium-high heat. when hot, stir to dissolve sugar. bring mixture to boil. place chocolate in stainless steel bowl and pour boiling cream over chocolate. let stand 5 minutes. stir until smooth. cool to room temperature. (dip can be made 3 to 4 days ahead and refrigerated. reheat, stirring. bring to room temperature before using.), put dip in a serving bowl, so guests can dip their cookies in before eating.

cream-filled chocolate sandwich cookies, finely crushed (2 1/4 cups), margarine or 1/4 cup butter, melted, brick-style ice cream, any flavor, peanuts, powdered sugar, semi-sweet chocolate chips, evaporated milk, margarine or 1/2 cup butter, vanilla

minus 1 tbsp sifted whole wheat flour, double-acting baking-powder (low aluminum, of course), sea salt, cinnamon, honey, minus 2 1/2 tbsp oil, eggs, vanilla extract, organic peanut butter (optional, but necessary if you want to make peanut butter-chocolate chip cookies!), organic semisweet chocolate chips or carob chips

margarine (use canola oil if possible. health reasons.), non-dairy milk substitute, equal sugar substitute, chocolate chips, peanut butter (i like chunky for the crunchy texture it provides, but creamy will do), oatmeal, vanilla extract , if possible use real rather than artificial

sugar, water, light corn syrup, cinnamon oil (can be purchased at drug store), crushed vanilla wafers, chopped pecans, melted butter, light corn syrup, cocoa, bourbon, powdered sugar, crushed vanilla wafers, chopped pecans, powdered sugar, cocoa, light corn syrup, rum, powdered sugar, butter, room temperature, peanut butter, vanilla, household paraffin wax, semi-sweet chocolate chips