Tag Archives: peanut butter

No-Bake Peanut Butter Butterscotch Crisp Cookies

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I found this recipe last week on Brown Eyed Baker.  I thought that I had everything in my pantry to make them … well, I had to make a slight change because I didn’t have enough peanuts.  But the good news is … this is a very versatile recipe.  Make changes to fit your needs … the original recipe from Smuckers called for chow mein noodles … but Rice Krispies are in this version.  I may use some Cheerios in my next batch!

I did store these in the fridge because of the heat.  Here is my slightly adapted recipe …

No-Bake Peanut Butter Butterscotch Crisp Cookies

1 3/4 cups peanut butter (creamy, chunky or a combo)

1 – 12 oz. package butterscotch chips

1 cup white chocolate chips

1/2 cup chopped salted peanuts

3 1/2 cups Rice Krispies cereal

1.  Line two baking sheets with waxed paper or parchment paper, set aside.

2.  In a medium-large saucepan combine the peanut butter, butterscotch chips and white chocolate chips over low heat, stirring occasionally until completely melted and smooth.

3.  Stir in the peanuts and Rice Krispies cereal.  Drop mounds onto the lined baking sheets.  Chill until set (freezer 5 minutes or refrigerator about 30 minutes).  Store in an airtight container at room temperature or in the refrigerator.

 Remember to enter my Cupcake Bracelet Giveaway.  The deadline is Thursday, September 8, midnight!

 

Peanut Butter Cupcakes with Peanut Butter Frosting

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Peanut butter cupcakes + peanut butter frosting = one happy hubby!  But I made these cupcakes for his brother’s birthday … and he was happy.

I made a few small adjustments to this recipe, but do not remember where it came from … so I can’t give credit to the creator … sorry.

Line your cupcake pans with 20 paper or foil liners …

In a medium-size bowl, whisk flour, baking powder and salt … set aside …

This is my favorite measuring cup for peanut butter … it’s from Pampered Chef, but there are others available.  I like the fact that it is clear and easy to tell if you have air pockets.   Then you just push the peanut butter out and don’t have to keep scooping and scraping …

In large mixing bowl and paddle attachment, beat together peanut butter and butter until smooth …

Add sugar gradually and beat until totally combined …

Continue beating for about 3 minutes or until mixture is a light tan color …

Add eggs, one at a time, beating well after each addition, about 2 minutes total …

Add the flour mixture, alternating with the milk, beginning and ending with the flour mixture …

Stir in the vanilla …

Scoop the batter into the lined cupcake pans … about 1/4 to 1/3 cup each … and bake …

For the frosting … in a medium size bowl, beat peanut butter and butter until smooth …

Mix in half of the confectioners’ sugar …

Alternate with milk …

Beat until smooth and no lumps remain …

Frost your cooled cupcakes …

Then roll the edges in chopped peanuts …

 Tomorrow I will show you how I “wrote” Happy Birthday on these cupcakes.

Peanut Butter Cupcakes with Peanut Butter Frosting

Cupcakes:

1-3/4 cups unbleached flour (or all-purpose)

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup creamy peanut butter

1/2 cup unsalted butter, softened (salted is OK)

1-1/4 cups sugar

2 eggs

3/4 cup milk

1 teaspoon vanilla extract

Frosting:

1/2 cup creamy peanut butter

1/4 cup (1/2 stick) unsalted butter, softened (salted is OK)

2-1/2 cups confectioners’ sugar

1/3 cup milk

1/2 cup chopped lightly salted peanuts, for garnish

1.  Heat oven to 350°.  Line cupcake pans with 20 foil or paper liners.

2.  Cupcakes:  In medium bowl, whisk flour, baking powder and salt.  Set aside.

3.  In a large mixer bowl with paddle attachment, beat together peanut butter and butter until smooth.  Add sugar gradually: beat until thoroughly combined, and mixture is a light tan color, about 3 minutes.  Add eggs, one at a time, beating well after each addition, about 2 minutes total.

4.  Add the flour mixture, alternating with the milk, beginning and ending with the flour mixture.  Stir in vanilla extract.  Divide batter evenly among prepared cups, about 1/4 – 1/3 cup for each.

5.  Bake at 350° for 25-27 minutes, or until lightly browned on tops.  Remove from pan and cool completely on a wire rack.

6.  Frosting:  In a medium bowl, beat peanut butter and butter until smooth.  Add half of the confectioners’ sugar, alternating with milk.  Beat until smooth and no lumps remain.  Spread over cupcakes.  Garnish with chopped peanuts.

Makes 20 cupcakes.

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Chocolate Dipped Nutter Butter Marshmallow Pops

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Nutter Butter cookies, marshmallows, chocolate, sprinkles and chopped peanuts … some of my hubby’s (The Peanut Butter Addict) favorite foods.  I think his eyes were twinkling when he saw these treats.

What should they be called?  I couldn’t come up with a name … just a description.  Oh, I did decide they are pops because the Nutter Butter cookie is the stick … an edible stick … or should it be called a handle?

The whole creation came about because I have come across so many recipes for cookies and brownies stuffed with Nutter Butters or Oreos.  I decided to stuff Nutter Butters in marshmallows … easier said than done.  I broke several Nutter Butters trying to stuff marshmallows … and finally decided a different approach was necessary.  I know that this is not a great culinary creation … just a fun little no-bake treat!

This is what you will need … about 1 pound of chocolate or candy melts, one    10 oz. bag of large marshmallows, 1 package of Nutter Butter cookies, chopped peanuts and sprinkles …

Set up an assembly line … cover a baking sheet with waxed paper or parchment, cut the marshmallows in half (scissors work well), melt the chocolate … put some melted chocolate on the cut side of the marshmallow … the chocolate will act like glue …

Attach one half of the marshmallow to the Nutter Butter and then attach the other half to the other side of the cookie …

Let the chocolate harden up …

Dip the marshmallow in melted chocolate … covering the entire marshmallow … tap off the excess chocolate …

Dip in sprinkles, chopped nuts or ? … and set on waxed paper … pop them in the fridge or freezer for a few minutes to harden the chocolate …

  

Favorite Peanut Butter Cookies

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It is no secret that peanut butter is a favorite in my home … after all, I married The Peanut Butter Addict …  he is also a cookie monster, but not blue and furry … and we have three cookie monster sons.  I have baked a lot of cookies over the years … and I mean a lot!  This recipe is one that I grew up with … my mom used it when I was a little girl (about 100 years ago).  These cookies are one of my family’s favorites.  They are just plain old-fashioned peanut butter cookies … nothing fancy.  I have tried other recipes … and always come back to this one.  Last month I shared a different peanut butter cookie recipe with you … it too is good … but this is the family favorite.

Let me show you how “well used” this recipe has been over the years.  When I got married and moved out, my sister wrote this copy for me … it has obviously had a hard life … the measuring spoons and cups are from the 1970’s also …

   Considering that this started as one piece of paper …        I think it’s time to make a new copy!

This can be done by hand … back in 1973 I did not own a stand mixer … just a large bowl and a wooden spoon.   Using a large bowl, add shortening, white sugar and brown sugar … cream until very soft …

  

Add eggs and vanilla … beat until well blended …

  

In a separate bowl, whisk together flour, baking soda and salt …

If your bowl cannot accommodate all of the flour (without causing a flour explosion) … add 1/2 of the flour mixture to the wet mixture … mix … then add the remaining flour mixture … mix well …

  

Roll dough into balls … about the size of a walnut … place on a parchment lined or greased baking sheet … use a fork to flatten cookie slightly in a criss-cross pattern … dipping the fork in water helps prevent sticking …

Bake … cool … consume …

  

Peanut Butter Cookies

1 cup sugar

1 cup brown sugar

1 cup shortening (Crisco)

2 eggs

1 teaspoon vanilla

1 cup peanut butter

3 cups flour (I use unbleached)

2 teaspoons baking soda

1/4 teaspoon salt

Cream shortening and sugars until very soft.  Add vanilla and eggs, beat well.  Add peanut butter and mix well.  In a medium bowl whisk or sift together flour, baking soda and salt.  Add dry ingredients to wet mixture and mix until well blended.  Roll dough into balls about the size of a walnut and place on a parchment lined or greased baking sheet.  Using a fork dipped in water, slightly flatten dough ball in a criss-cross pattern.  Bake at 350º for 11-13 minutes.  Let cookies set on baking sheet for a few minutes for a few minutes before removing to a cooling rack.  Makes about 4 dozen.

Ladybug Cupcakes …

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I am sorry for not posting anything for a while.  I was out-of-town … no internet access!  Now I am home and back in the swing of things.

Several weeks ago I was asked to make some cupcakes for a gathering of family and close friends.  I chose to make a very easy flower with a little ladybug on it.  Let me tell you why ladybugs …

Our sons grew up with a neighboring family’s sons … they are extended family, not  just friends … the neighbors’ oldest son married and had two daughters.  The younger daughter was named Kaitlynn … which became Katie … which became Katie Bugs … and ladybugs are Katie Bugs.  In honor of Katie … these are really “Katie Bug Cupcakes”.  Katie has been gone a year now … but whenever we see ladybugs … we think of Katie Bugs.

There are several new things that I learned while making these cupcakes … I had bought some cupcake papers that were a very different size … a small diameter and rather tall … so I “helped” them fit my cupcake pans by flattening out the bottom … I used a glass … now bake your favorite cupcakes …

The ladybugs can be made in advance … I used Peanut Butter M&Ms because they are bigger than plain M&Ms and flatter than peanut M&Ms … using a marker for food (Americolor Gourmet  Writer) just draw ladybug markings … and let dry for a few minutes before handling them … but I decided that these little ladies needed to see … so I gave them eyes using melted white chocolate and a toothpick …

  

Now for the cupcakes … make your favorite icing … color about 1/2 cup of the icing green (for 24 cupcakes) … place a star decorating tip (I used #199) in a bag and fill it with white icing … place a leaf tip (I used #352) in a bag and fill it with the green icing … have candy flower centers ready for use …

Make a swirl flower , or I like to call these “fried egg flowers” … start at the outside edge and work your way toward the center … add a candy for the flower center … I used very large edible confetti … yellow M&Ms could be used if the Peanut Butter Addict that you are married to did not eat all of the leftover M&Ms! … OK, I admit that I helped him … I will plan better next time …

 

Add leaves by holding the tip so that it looks like a bird’s beak … squeeze the bag … then release pressure as you pull away from the cupcake …

So that is how to make a Katie Bug cupcake …

 

 

 

 

Peanut Butter Cookies – Simple and Flourless

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These cookies are so simple you may not believe it.  First of all, I am not a recipe creator, but I do make changes to recipes.  The original recipe was given to me many years ago and is so simple that I didn’t even have it written down.  I will give you my recipe and the original.

I have a friend who is trying to avoid gluten.  I volunteered to bring a dessert, then thought “Oh no”.  I know she loves peanut butter … never gets it at home because her family is crazy … how can you live without peanut butter?  I was so relieved that I thought of this cookie … sooo simple, peanut butter and no flour!  My friends were so surprised when I told them that this cookie has no flour.  I know it’s hard to believe … a peanut butter cookie with no flour!

Here is how you do it … put of the all ingredients (peanut butter, sugars, egg and vanilla) in one bowl … and beat until well blended (by hand or mixer) …

 

Scoop dough (about the size of a walnut) onto parchment lined baking sheet … you can roll them into balls if you want to, but it is not necessary …

Using a fork dipped in cold water (or sugar) flatten the dough with a criss-cross pattern …

Bake for 10-12 minutes at 375°.  Can you believe how simple?  Here is a picture of baked cookies to show the difference between rolling the dough in a ball and not rolling it … the ones on the bottom have rolled …

Simple Peanut Butter Cookies

1 cup peanut butter

1/2 cup granulated sugar

1/2 cup brown sugar

1 egg

1 teaspoon vanilla

Preheat oven to 375° and line baking sheets with parchment paper.  Put all ingredients in a medium mixing bowl.  Beat until well blended.  Scoop dough (about the size of a walnut) and roll into a ball (if desired) and place on prepared baking sheet.  Flatten each cookie using a fork dipped in cold water (or sugar) making a criss-cross pattern.  Bake at 375° for 10-12 minutes.  Let cool on baking sheet for a few minutes before removing to a cooling rack.  Makes about 18 (2 1/2″) cookies.

P. S.  I used Skippy creamy peanut butter when I gave the cookies to friends.  I tried natural peanut butter (no salt, no sugar, etc.) and it resulted in a different taste.

Original recipe calls for … 1 cup peanut butter, 1 cup granulated sugar and 1 egg.

Cake Pops? … No, April Fools! … COOKIE POPS – Peanut Butter & Chocolate!!!

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Cake pops are a wonderful thing, but have you ever tried cookie pops?  These cookie pops are so simple … no baking required!  Yesterday I wanted to make something that didn’t requiring turning the oven on … it was over 90° here in southern California.  I decided to make cookie pops.  I had made similar ones in the past using cream cheese, but did not feel comfortable about leaving them out of the fridge … did I mention that it was over 90°? 

These cookie pops are made from cookies, therefore they are not as moist as a cake pop.  My husband, the peanut butter addict, thought that they were wonderful. 

You will need …

  Lollipop sticks, sprinkles (optional) and chocolate for dipping!

Crush, crumble or smash the Nutter Butters … use a resealable plastic bag and rolling-pin or a food processor (I need to buy a new one) … you want crumbles not powder … pour them in a large mixing bowl …

 

Mix in the whole can of icing …

 

Prep a cookie sheet with waxed paper or parchment and melt about 1/2 cup of the chocolate.  Roll the mixture into balls (3/4″ – 1″) … the mixture will be appear dry, but does firm up while you are working with it.  Use a lollipop stick to “drill” a hole about half way into the ball … then dip the stick into the melted chocolate and insert it into the ball … lay on cookie sheet.   

  

Put the tray of cookie pops in the fridge for 1 hour or until totally chilled.  Prep a sucker stand (styrofoam) and chocolate for dipping … remove about 10 – 12 pops from fridge … start dipping making sure that you cover the entire ball all the way to the stick … tap off excess chocolate … add sprinkles (optional) and place in stand to dry!

 

 

NUTTER BUTTER COOKIE POPS

1 package of Nutter Butter cookies

1 16 oz. can vanilla frosting

1 pound of chocolate

Lollipop sticks

Sprinkles (optional)

Crumble cookies in resealable plastic bag (gallon size) and rolling-pin or use a food processor.  Pour cookie crumbled cookies into a large mixing bowl.   Add frosting and mix well.   Prep cookie sheet with waxed paper or parchment and melt 1/2 cup of chocolate.  Roll the cookie mixture into balls (3/4″ – 1″).  Use a lollipop stick to “drill” a hole about half way into the ball, then dip the stick into melted chocolate and insert into the hole.  Lay pop on cookie sheet and repeat until all mixture is used.  Place tray of pops in the refrigerator for 1 hour or until chilled.  Melt remainder of chocolate.  Remove 10 – 12 pops from the fridge and dip into melted chocolate, making sure that the entire pop is covered in chocolate.  Tap off excess chocolate, add sprinkles if desired and place pop in a lollipop stand or styrofoam to dry.     Makes 35 – 40 pops

More Pinwheels…Peanut Butter, Cream Cheese and Chocolate Chip

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I would like to share a secret with you … there is something that you should know about my husband, The Peanut Butter Addict … he would be very happy if he could have a treat everyday made with peanut butter.  This really isn’t a secret, it’s a well know fact among family and friends.  So, after I posted yesterday’s Jam-Packed Pie Crust Pinwheels, I went to work making different Pinwheels … peanut butter & chocolate chips … cream cheese & chocolate chips.  Needless to say, The Peanut Butter Addict was a happy camper.  After all, he “had” to eat them for “research purposes”.  I conducted a very unscientific pinwheel survey.  Here are my family’s favorites … The Peanut Butter Addict – peanut butter & chocolate chips (big surprise)… Son #3 – jam & nuts … Sone #2 – doesn’t like pie crust and won’t try any … me – all of them, I love pie crust. 

Recipes like these Pinwheels are “guidelines” and can be altered to fit your tastes.  If you come up with different ideas or suggestions, please share in the comments section below.

This time you will need … refrigerated rolled pie crusts, granulated sugar, powdered sugar, cream cheese (regular or lite), peanut butter and mini chocolate chips.

  (oops … forgot the sugars in the photo)

First, mix the filling (peanut butter or cream cheese) with powdered sugar …

Next, sprinkle granulated sugar on parchment and place pie crust on sugar.  Press on crust to make sure sugar adheres to it …

 

Now, spread the filling all over the crust and sprinkle with chocolate chips …

 

Roll it up tight … cut off the ends … cut the log in 1″ pieces …

 

Place the pieces on a parchment lined baking sheet and bake!

Peanut Butter, Cream Cheese and Chocolate Chip Pinwheels (adapted from Womans Day)

For each flavor Pinwheel you will need …

1 tablespoon granulated sugar

1 refrigerated rolled pie crust (at room temperature)

1/4 cup peanut butter or cream cheese (softened)

2 tablespoons powered sugar

1/4 cup mini chocolate chips

1.  Heat oven to 400°.  Line a baking sheet with parchment paper.

2.  Mix peanut butter or cream cheese with powdered sugar to create the filling.

3.  Sprinkle a parchment covered work surface with granulated sugar.  Unroll pie curst, place it on the sugar and press gently to help the sugar adhere to the crust.

4.  Spread the filling evenly over the crust and sprinkle the chocolate chips over the top.  Starting at one end, tightly roll the dough into a log. 

5.  Trim the ends of each log, then cut in to 1″ thick slices and stand them on cut edge on the prepared baking sheet.  Bake until golden brown, 20-25 minutes.  Let cool completely.