Cookie 27: Peanut Butter Cookies

Every would-be, wanna-be, and will-be baker should know how to make peanut butter cookies. These are a great one to pull out of your hat for almost any event, and they’re such a delicious little comfort food. I never knew why we do the “criss-cross” pattern on the top of peanut butter cookies (anyone out there know the answer?) but the simple visual cue of seeing those little hash marks gives me a little tingle of joy knowing I’m about to bite into something incredible. My husband said he was craving a great peanut butter cookie, and with fall setting in here in Kansas City I just happen to have the urge to bake a little more often, so he got lucky. Just a heads up on this before we start the recipe – plan ahead for these. They require a little chill time in the refrigerator.

Peanut Butter Cookies

20 minutes

Cook Time: 12 minutes

6 hours

Yield: 3 dozen +

Peanut Butter Cookies

Try this easy, classic recipe for how to make peanut butter cookies. Every baker needs a great peanut butter cookie recipe in his or her repertoire!

Recipe Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup white sugar
  • 3/4 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup crunchy peanut butter

Recipe Directions

  1. Soften butter to room temperature.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
  3. In a mixing bowl, cream together the softened butter, white sugar and brown sugar.
  4. Add the eggs and beat just until blended.
  5. Add the vanilla extract and peanut butter and mix well.
  6. Begin adding the dry ingredient mixture about 1/3 at a time, beating just until blended.
  7. Cover and refrigerate the peanut butter cookie dough for at least 4 hours.
  8. Preheat your oven to 350 degrees.
  9. Line a baking sheet with parchment paper.
  10. Drop rounded balls (or use your cookie scoop!) onto the parchment paper.
  11. Bake 10 to 12 minutes, depending on how crunchy or soft you like your peanut butter cookies.
  12. Remove from oven and transfer to a wire rack to cool the rest of the way.
  13. Convince yourself you're just going to have one, then devour about a dozen in one sitting.
  14. Cover up the evidence so no one knows about your lack of self-control.

 

Cookie 26 – Pumpkin Chocolate Chip Cookies

I got the itch to bake today out of nowhere. I had some mini chocolate chips in the freezer and a can of pumpkin sitting in the pantry. It’s like… a sign, or something. So I made some pumpkin chocolate chip cookies, and I threw in some slivered almonds I needed to get rid of. Husband didn’t care so much for the nuts, so now I have more than three dozen cookies to pawn off on my wonderful colleagues tomorrow. These things are ballin’ and shot callin’, you guys. Enjoy.

Pumpkin Chocolate Chip Cookies

10 minutes

Cook Time: 10 minutes

50 minutes

Yield: 3 dozen +

Pumpkin Chocolate Chip Cookies

Quick and easy recipe for soft pumpkin chocolate chip cookies (nuts optional) that makes 3 to 4 dozen cookies.

Recipe Ingredients

  • 1 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1/2 cup canola oil
  • 1 large egg
  • 1 Tablespoon vanilla extract
  • 2 cups wheat flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 2 cups miniature chocolate chips
  • 1/2 cup slivered almonds (optional)

Recipe Directions

  1. Preheat oven to 350 degrees.
  2. Line a cookie sheet with parchment paper.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
  4. In your mixing bowl, combine the pureed pumpkin, sugar, canola oil, egg and vanilla extract. Beat gently just until blended.
  5. Start adding the dry ingredients mixture to the wet ingredients mixture about a quarter at a time. Mix just until blended.
  6. Add your chocolate chips.
  7. Drop spoonfuls of cookie dough, or use your cookie scoop, onto the baking sheet.
  8. Bake at 350 degrees for 10 minutes. Pull out of the oven and let them rest for about 2 minutes, then transfer to a wire rack to cool the rest of the way.

Pumpkin Chocolate Chip Cookies

Cookie 25 – Lemon Blueberry Cookies

This recipe is almost identical to the one found at SpoonForkBacon.com, so go see Jenny’s to see the original. I was going to change it up more than I did and add a cream cheese poppyseed frosting, but to be completely honest with you, I got tired. The dishes had piled up so high from baking cookies and cooking dinner that I just wanted to give up and go to bed instead. I didn’t add the pearl sugar at the end because like I said I wanted to add frosting. If I change my mind tomorrow, I’ll add more pictures, but for now…

Lemon Blueberry Cookies

Rating: 41

15 minutes

Cook Time: 12 minutes

1 hour

Yield: 36

Serving Size: 1 cookie

Lemon Blueberry Cookies

Quick and easy homemade lemon blueberry cookies recipe. No kitchen mixer required for this blueberry lemon cookie recipe!

Recipe Ingredients

  • 2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups sugar
  • 1 1/4 cups Greek yogurt
  • 1 egg, beaten
  • 1 lemon, juiced and zested
  • 1 teaspoon vanilla extract
  • 1 15-ounce can blueberries in light syrup, rinsed

Recipe Directions

  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
  2. In one mixing bowl, whisk together the flour, baking powder, baking soda and salt.
  3. In a separate bowl, whisk together the sugar, Greek yogurt, beaten egg, lemon zest, lemon juice and vanilla extract.
  4. Add the dry ingredients mixture to the wet ingredients mixture in about three parts, and stir until blended.
  5. Rinse the canned blueberries and gently fold them into the cookie batter.
  6. Use a cookie scoop or spoon to drop approx. 2 tablespoons of cookie batter for each cookie an inch or two apart on the baking sheet. (Jenny at SFP would have you sprinkle a pinch of pearl sugar on top of them here.)
  7. Bake for 12 to 13 minutes, just until the edges begin to brown. Remove from oven and transfer to wire cooling rack.

Cookie 24 – Mint Chip Cookies

I saw Guittard green mint chips at the new grocery store near our house so I snagged a bag and decided to make a fairly classic chocolate chip cookie with mostly green mint chips and to polish off the half-bag of miniature semi-sweet chocolate chips I had sitting in the freezer. These would have been good cookies in March, wouldn’t they?

Green Mint Chip Cookies

15 minutes

Cook Time: 11 minutes

Yield: 4 dozen

Green Mint Chip Cookies

Green mint chip cookies. Quick and easy recipe for cookies using green mint chips and optional chocolate chips.

Recipe Ingredients

  • 1 stick (1/2 cup) butter, softened at room temperature
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons milk
  • 1 1/2 cups green mint chips
  • 1/2 cup chocolate chips (optional)

Recipe Directions

  1. Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper.
  2. Beat the softened butter, white sugar and brown sugar together in your KitchenAid with the paddle attachment until well-mixed, light and fluffy.
  3. Add eggs, coffee extract and milk and beat just until blended.
  4. In a separate bowl, whisk together the flour, baking soda and salt. Add about 1/3 of the dry ingredients mixture at a time to the batter, mixing just until blended.
  5. Add the green mint chips (and chocolate chips if you decided to add those)
  6. Drop in heaping spoonfuls or use your cookie scoop to get perfect, beautifully round cookies.
  7. Bake at 350 degrees for 11 to 12 minutes.
  8. Remove from oven and let sit on pan for 2-3 minutes, then carefully move them to a wire cookie rack to cool completely.

Cookie 23 – White Chocolate Mocha Cookies

My husband turned 33 last week and I promised the man cookies. He requested white chocolate and coffee to put together a white chocolate mocha cookie, so I whipped these little guys up to share with all his friends at his birthday party at a very cool little bar in Kansas City called the 403 Club. I have to say, these are pretty high up on my list of the best cookies I’ve done so far. I’d like to tweak them a touch more in the future to get even more of a coffee taste to come through because it seems to mellow out on the second day. Either way, these are really excellent cookies. Hope you enjoy them as much as we did! For the coffee and grounds I just used my husband’s leftovers from this morning’s pot of coffee. Too easy! Feel free to scale up or down on the white chocolate chips to however much you like. A regular 10-ounce bag tasted perfecto to me.

White Chocolate Mocha Cookies

Rating: 51

15 minutes

Cook Time: 8 minutes

1 hour

Yield: 4 dozen

White Chocolate Mocha Cookies

White chocolate mocha cookies. Quick and easy recipe for cookies using coffee and white chocolate chips for a cookie with a slight caffeine kick.

Recipe Ingredients

  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 tbsp brewed coffee
  • 2 tsp fine coffee grounds
  • 1/2 cup cocoa powder
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 10 ounces white chocolate chips

Recipe Directions

  1. Pull out butter to soften. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
  2. Mix softened butter, white sugar, brown sugar until light and fluffy.
  3. Add 2 eggs, vanilla, brewed coffee and coffee grounds. Mix just until blended.
  4. In a separate bowl, whisk together the cocoa powder, flour, baking soda, salt.
  5. Add to the cookie dough in parts mixing just until blended.
  6. Incorporate the white chocolate chips.
  7. Bake in a 350-degree oven for 8 to 10 minutes.
  8. Remove from oven, let sit on cookie sheet for about 2 minutes before removing to a wire rack to cool completely.

 

Cookie 22 – Coffee Chocolate Chip Cookies

I saw coffee extract in the grocery aisle. I didn’t know there was such a thing. I’m quite sure the 2 tsp of coffee extract and the 2 tbsp of milk could be swapped out easily for just extra strongly brewed coffee instead. I’m really glad I baked these last week. I was able to trade them with a kind neighbor to borrow their snow shovel to dig ourselves out from under Nemo, the first of two blizzards here in Kansas City. We just got pummeled by blizzard round two today, cutely named Rocky this time.

Coffee Chocolate Chip Cookies

Yield: 3 dozen

Coffee Chocolate Chip Cookies

Chocolate chip coffee cookies. Quick and easy recipe for cookies using mini chocolate chips and coffee extract OR strongly brewed coffee.

Recipe Ingredients

  • 1 stick (1/2 cup) butter, softened at room temperature
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 2 teaspoons coffee extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons milk
  • 1 1/2 cups mini chocolate chips

Recipe Directions

  1. Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper.
  2. Beat the softened butter, white sugar and brown sugar together in your KitchenAid with the paddle attachment until well-mixed, light and fluffy.
  3. Add eggs, coffee extract and milk and beat just until blended.
  4. In a separate bowl, whisk together the flour, baking soda and salt. Add about 1/3 of the dry ingredients mixture at a time to the batter, mixing just until blended.
  5. Add the miniature chocolate chips.
  6. Drop in heaping spoonfuls or use your cookie scoop to get perfect, beautifully round cookies.
  7. Bake at 350 degrees for 11 to 12 minutes.
  8. Remove from oven and let sit on pan for 2-3 minutes, then carefully move them to a wire cookie rack to cool completely.

Cookie 21 – Raspberry Dark Chocolate Cookies

More pink cookies in honor of Valentine’s Day! I’m on a kick, I guess. This recipe is heavily inspired by this recipe at Chocolate, Chocolate and More so be sure to go check it out. I think Joan made a very versatile recipe and I encourage you to experiment with it! Aside from a slight negligible change here and there, I did change up the flavors for a raspberry vanilla cookie instead of a cherry white chocolate cookie, and dark chocolate chips instead of white chocolate.

I actually made this and last week’s cookies within two days of each other so my dad could take a bunch of cookies to share with his coworkers, and my dad was so kind as to bring me several bags of phenomenal Sta-Green garden soil because I am mere weeks from starting to turn up the soil for my 2013 garden. I’ve done some light reading to refresh and plan, picked out my seeds, and all I need is for the weather here in Kansas City to warm up a touch so I can get cracking. I’ll be starting my seeds in doors. This can’t happe nfast enough!

Raspberry Dark Chocolate Cookies

Yield: 4 dozen

Raspberry Dark Chocolate Cookies

Adorable pink raspberry flavored cookies with dark chocolate chips in honor of Valentine's Day. Use raspberry gelatin dessert (Jell-O) to get do this cute pink cookie recipe!

Recipe Ingredients

  • 1 cup butter, softened at room temperature
  • 1 cup sugar
  • 2 tablespoons raspberry gelatin dessert powder
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 package instant vanilla pudding
  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 ounces dark chocolate chips

Recipe Directions

  1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
  2. Cream together the softened butter, sugar and raspberry powder in your KitchenAid with the paddle attachment.
  3. Add eggs and vanilla extract and beat just until blended.
  4. In a separate bowl, whisk together the flour, vanilla pudding mix, baking soda and salt. Add the dry ingredients mixture to the batter in parts.
  5. Add the dark chocolate chips.
  6. Spoon or cookie scoop onto the cookie sheet. Bake at 350 degrees for 8-9 minutes.
  7. Remove from oven and let sit for a few minutes before transferring to wire racks to finish cooling completely.

Cookie 20 – White Chocolate Cherry Cookies

I admit, how pink these ended up was a total accident. I only meant to add about a half teaspoon of red food coloring for the entire batter but let’s just say I lost control. I admit, I truly LOVE the color they ended up, I just hate using that much food coloring in a single cookie batter recipe!  I wouldn’t go over the teaspoon or so my ended up at, but you can use as much or as little as you want, or even none at all if you prefer. I just wanted a pretty pink cookie recipe for Valentine’s Day. 🙂

This is a quick and easy cookie recipe using white chocolate chips and dried cherries (mine are just dried bing cherries from Trader Joe’s, but really whatever cherries, or even whatever dried fruit you have on hand is fine!). Let me know in the comments if you end up trying this recipe!

White Chocolate Cherry Cookies

Rating: 41

Yield: 3 dozen

White Chocolate Cherry Cookies

Beautiful pink cherry and white chocolate cookies for Valentine's Day. Quick and easy recipe for V-Day cookies using white chocolate chips and dried cherries.

Recipe Ingredients

  • 1 stick (1/2 cup) butter, softened at room temperature
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons milk
  • 1 cup dried cherries
  • 1 1/2 cups white chocolate chips
  • Red food coloring (optional)

Recipe Directions

  1. Preheat your oven to 375 degrees. Line a cookie sheet with parchment paper.
  2. Beat the softened butter, white sugar and brown sugar together in your KitchenAid with the paddle attachment until well-mixed, light and fluffy.
  3. Add eggs, vanilla extract and milk and beat just until blended. I also added red food coloring at this stage. I meant to put about a 1/2 teaspoon but kind of lost control and it ended up closer to a teaspoon. I really hate using that much food coloring, but I have to admit the color turned out to die for!
  4. In a separate bowl, whisk together the flour, baking soda and salt. Add about 1/3 of the dry ingredients mixture at a time to the batter, mixing just until blended.
  5. Add the white chocolate chips and dried cherries.
  6. Drop in heaping spoonfuls or use your cookie scoop to get perfect, beautifully round cookies.
  7. Bake at 375 degrees for 11 to 12 minutes.
  8. Remove from oven and let sit on pan for 2-3 minutes, then carefully move them to a wire cookie rack to cool completely.

Cookie 19 – Almond Spritz Cookies (Pink & Heart-Shaped for Valentine’s Day!)

As promised, the pink heart-shaped Valentine’s Day almond spritz cookies! These were made using my Wilton Cookie Pro Ultra II Cookie Press again, and they’re again shaped like hearts. But this time they’re heart-shaped for Valentine’s Day, instead of for heart operations. Funsies! Last week I thought the basic spritz cookie recipe was a little plain, but it’s a great base recipe to add color, flavor, extracts, etc. to really customize the cookies festively for whatever occasion you want.

Almond Spritz Cookies

30 minutes

Cook Time: 9 minutes

1 hour

Yield: 100 cookies

Almond Spritz Cookies

Quick and easy cream cheese spritz cookie recipe, colored pink and shaped like hearts for Valentine's Day, and dusted with red and purple sugar.

Recipe Ingredients

  • 8 oz (1 cup) unsalted butter, softened at room temperature
  • 3 oz cream cheese, softened at room temperature
  • 1 cup sugar
  • 1 egg, separated into yolk and white
  • 2 tsp almond extract
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 2 1/2 cups all-purpose flour, sifted
  • Red food coloring
  • Colored sugars, sprinkles, etc.

Recipe Directions

  1. Soften the cream cheese and butter at room temperature.
  2. Preheat oven to 375 degrees.
  3. In your KitchenAid with the paddle attachment, beat the softened butter, softened cream cheese and sugar on medium for 2-4 minutes or until light and fluffy.
  4. Add the egg yolk, vanilla extract, and a little red food coloring at a time until you get a rich version of the color you want, and beat just until blinded.
  5. Add the salt and baking soda. Then add the flour, about a half cup at a time, and mix on slow speed until blended.
  6. Fit your cookie press with your die plate of choice. I use the Wilton Cookie Pro Ultra II Cookie Press
  7. Roll about 1/4 of the cream cheese spritz cookie dough into a cylinder (flour your hands if you need to), insert into the tube and seal.
  8. Press cookies onto an ungreased cookie sheet.
  9. Beat the egg white lightly with a fork. Brush the tops of the cookies with the egg white. (I find a basting brush to be too harsh, so I just used my fingers!) Sprinkle with your colored sugars or sprinkles of choice.
  10. Bake 9-10 minutes, or just until they start to brown lightly around the edges. I prefer them on the lighter side out of the oven, as they will continue to cook some as they cool.
  11. Remove from the oven and let them cool on the baking sheet for 5 minutes.
  12. Transfer cookies to a wire rack to finish cooling.
  13. Let the cookie sheet cool completely before pressing the next batch.

Cookie 18 – Cream Cheese Spritz Cookies

A colleague of mine gave me the Wilton Cookie Pro Ultra II Cookie Press in our holiday gift exchange at the office (hi, Kristen!), and I finally got a chance to use it. I had a little heart operation called cardiac catheter ablation last Friday to treat my PSVT so I thought it was only appropriate to do the heart-shaped die plate and make some adorable little cream cheese spritz cookies. This recipe came to me from mom-in-law Dawn, who said this is one of both my husband and his sister Carly’s favorite cookies. This is my first time using the cookie press, and my first time making spritz cookies, so I have a lot to learn. But for my first attempt, these aren’t too shabby! I found them to be a little plain, so I dipped a bunch halfway in chocolate and that did the trick. Stay tuned for next week’s cookie where I make a little more flavorful pink version of these cookies for Valentine’s Day. 🙂

This recipe is from FineCooking.com.

Cookie 18 – Cream Cheese Spritz Cookies

20 minutes

Cook Time: 9 minutes

1 hour

Yield: 100 cookies

Cookie 18 – Cream Cheese Spritz Cookies

Quick and easy cream cheese spritz cookie recipe with few ingredient to use with your cookie press. Can be customized with decorations, extracts and flavors.

Recipe Ingredients

  • 8 oz. (1 cup) unsalted butter, softened at room temperature
  • 3 oz. cream cheese, softened at room temperature
  • 1 cup sugar
  • 1 egg, separated into yolk and white
  • 1 tsp. vanilla extract
  • 2 1/2 cups all-purpose flour, sifted
  • Colored sugars, sprinkles, etc.

Recipe Directions

  1. Soften the cream cheese and butter at room temperature.
  2. Preheat oven to 375 degrees.
  3. In your KitchenAid with the paddle attachment, beat the softened butter, softened cream cheese and sugar on medium for 2-4 minutes or until light and fluffy.
  4. Add the egg yolk and vanilla extract and beat just until blinded.
  5. Add the flour, about a half cup at a time, and mix on slow speed until blended.
  6. Fit your cookie press with your die plate of choice. I use the Wilton Cookie Pro Ultra II Cookie Press
  7. Roll about 1/4 of the cream cheese spritz cookie dough into a cylinder (flour your hands if you need to), insert into the tube and seal.
  8. Press cookies onto an ungreased cookie sheet.
  9. Beat the egg white lightly with a fork. Brush the tops of the cookies with the egg white. (I find a basting brush to be too harsh, so I just used my fingers!) Sprinkle with your colored sugars or sprinkles of choice.
  10. Bake 9-10 minutes, or just until they start to brown lightly around the edges. I prefer them on the lighter side out of the oven, as they will continue to cook some as they cool.
  11. Remove from the oven and let them cool on the baking sheet for 5 minutes.
  12. Transfer cookies to a wire rack to finish cooling.
  13. Let the cookie sheet cool completely before pressing the next batch.

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