Peanut Butter Cookies

 

A few months ago I found this great recipe for Peanut Butter Cookies. They are super easy and only have 4 ingredients! And they are delicious!!!

 I love to have Max help me make them. His favorite part is squishing them with the fork to make the crosshatch pattern. See the smile on his face:)

 Some of them get extra squished but it's all part of the fun!

 So here's the recipe:


Peanut Butter Cookies

1 c. creamy Peanut Butter
1 c. sugar
1 large egg
1 tsp. baking soda

Preheat oven to 350 and grease a baking sheet. In a large bowl mix PB and sugar. In small bowl, lightly beat the egg. Then beat it into the PB mixture along with the baking soda, until well mixed. Roll teaspoonfuls of dough into balls and arrange them 1 inch apart on baking sheets. With the tines of a fork, flatten balls to about 1 1/2 inches wide, making a crosshatch pattern. Bake cookies until puffed and pale golden color, about 10 minutes. Let cool on sheets for 2 minutes then transfer to wire racks. Store in airtight container up to 5 days (unless you eat them up like us:).

Hope you enjoy them! I'm sure they would also be good dipped in chocolate but we haven't tried that...yet:)

Jumbo Molasses Cookies

 These are some of my very favorite cookies, especially around fall and winter time! I found the recipe when I was in middle school. I was (and still am) a sucker for Taste of Home magazines and used to love going to my grandma's house to look at her magazines and get new recipes. This is one of my favorites. I never thought I like the gingerbread flavor very much until I tried these. Now I love it!

Jumbo Molasses Cookies (I usually half the recipe since it makes a ton!)

3 c. butter-flavored shortening
4 c. sugar
1 c. molasses
4 eggs
8 c. flour
2 T. + 2 t. baking soda
2 t. ground cinnamon
1 t. salt
1 t. ground cloves
1 t. ground ginger
additional sugar

In large mixing bowl, cream shortening and sugar. Add molasses and eggs; mix well. Combine flour, soda, cinnamon, salt, cloves, and ginger. Gradually add to creamed mixture. Cover and refrigerate for 1-2 hours, to make more workable ( I often skip this step if I don't have time). Shape 1/4 cupfuls of dough (or smaller for quicker baking) into balls then roll in sugar. Place 4 cookies (if 1/4 cup size) on greased cookie sheet. Bake at 350 for 18-20 minutes or until edges are set.

I love the size of the 1/4 cupful cookies but they take longer to bake so I usually make mine about 1 and 1/2 tablespoon size. Then I bake them for about 11-12 minutes.

Hope you enjoy them as much as we do!

Caramel Stuffed Apple Cider Cookies

 When my mother-in-law showed me this recipe on Studio 5 , I got so excited to make these cookies! And they were not a disappointment. They are the perfect fall cookie and soooo yummy!!! 

You can easily print the recipe from the KSL website. Happy baking!

Caramel Stuffed Apple Cider Cookies

Ingredients:

• 1 c. softened butter
• 1 c.granulated sugar
• 1/2 t.salt
• 1 box (1.4 oz) Alpine Spiced Apple Cider Instant Original Drink mix -not sugar free- all 10 packets (I found this in my grocery store near the hot chocolate mixes.)
• 2 eggs
• 1 t. vanilla extract
• 1 t. baking soda
• 1/2 t. baking powder
• 1 t. ground cinnamon
• 3 c. all purpose flour
• 1 bag Kraft Caramels (14 oz)

Method:

· Preheat oven to 350° F. Line cookie sheets with parchment. (You really need the parchment!)

· In a small bowl whisk together flour, baking soda, baking powder and cinnamon.

· With your mixer (or an energetic spoon) cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy.

· Beat in eggs, one at a time. Add vanilla and mix well.

· Gradually add flour mixture to butter/egg mixture. Mix until just combined.

· Refrigerate for about an hour. (If you're really impatient you don't have to do this, but it makes it so much easier to work with.)

· When you are ready to bake, unwrap your caramels.

· Scoop out cookie dough ball about the size of a walnut. (I used a rounded cookie scoop-full. My scoop holds about a Tablespoon.)

· Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely. Place on parchment covered cookie sheets 2 inches apart.

· Bake 12-14 minutes, or until very lightly browned around the edges. Please don't over- bake! Once the cookies are done, slide the parchment off of the baking sheet right out onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist off of parchment and allow to finish cooling upside down (either on the parchment or on a rack.) If you forget about them and they cool too much and stick to your parchment, put them into the freezer for a few minutes and they'll pop right off.

· Yield: about 4 dozen, depending on how large you make your cookies (or how many caramels have been snitched out of your bag before you begin.) Store in an airtight container.

(Recipe from ksl.com)