I got spoiled this Christmas. And while I know it's not the gifts that make the season so important I was reminded of what a thoughtful and generous family I have.
I've been pining over a KithenAid mixer for years and this Christmas I got one from my parents. Chad has reason to worry however not only have I not shed one single pound of baby weight, but I've packed on a couple extra. If he has hopes of seeing a trim and fit wife by his side, he ought to hope that mixer breaks. So far I've made 1/2 a dozen different batches of yummy cookies. i can't stop! Here is the most delicious peanut butter cookie recipe. I made these last night. If you like Chocolate and Peanut Butter you'll LOVE these!!! They are so moist, they melt in your mouth.
Serve them up warm with a cold glass of milk and you're in heaven. Yum!
I've been pining over a KithenAid mixer for years and this Christmas I got one from my parents. Chad has reason to worry however not only have I not shed one single pound of baby weight, but I've packed on a couple extra. If he has hopes of seeing a trim and fit wife by his side, he ought to hope that mixer breaks. So far I've made 1/2 a dozen different batches of yummy cookies. i can't stop! Here is the most delicious peanut butter cookie recipe. I made these last night. If you like Chocolate and Peanut Butter you'll LOVE these!!! They are so moist, they melt in your mouth.
Serve them up warm with a cold glass of milk and you're in heaven. Yum!
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These cookies will have a moist, brownielike texture the day you make them and get crispier the following day. You can also make them with other favorite chocolate candies. Store the cookies in an airtight container for up to two weeks. Adding marshmallows to the container will prevent the cookies from drying out.
Prep: 20 minutes
Total: 50 minutes
Ingredients
Makes 36
- 1/2 cup creamy peanut butter
- 4 tablespoons unsalted butter, room temperature
- 1 cup packed light-brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup granulated sugar, for rolling dough
- 36 mini peanut butter cups, chilled and unwrapped
Directions
- Preheat oven to 350 degrees. Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined, scraping down bowl as needed. Add eggs and vanilla, and beat until incorporated.
- In a small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually beat in flour mixture in two batches.
- Scoop off dough by the tablespoon; roll into balls. Place granulated sugar on a plate; roll balls in sugar, coating completely. Place 2 inches apart on a nonstick insulated baking sheet, or mini muffin tins.
- Bake until cookies 10-11 minutes. Remove from oven. Press one peanut butter cup in center of each cookie. Return to oven; continue baking until cookies are golden brown and chocolate has begun to melt, about 2 minutes more. Let cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely.
1 comment:
Those sound YUMMY! I'll have to try them. So jealous you got the Kitchen Aid mixer, I want one so bad!!
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