"Loaded" Peanut Butter Cookies

"Loaded" peanut butter cookies sound just as they are. Pack full of peanuts, peanut butter chips and Reese's pieces candies.

YUM.

This is what I call the ultimate cookie.

"Loaded" Peanut Butter Cookie

1 1/2 cups creamy peanut butter

1 cup butter, softened

1 cup brown sugar

1 cup granulated sugar

2 eggs

1 tsp. vanilla extract

1 3/4 cups all purpose flour

1 1/2 tsp. baking soda

1/2 tsp. salt 

1/2 cup whole roasted unsalted peanuts

1/2 cup peanut butter baking chips

1/2 cup Reese's Pieces

(or you can buy all the mix in together, Sam's Choice makes a great mixture called Peanut Lovers' Blend)

Preheat oven to 350 degrees.

Beat together in a large mixing bowl (or mixer), peanut butter, butter and both sugars.

Then add eggs and vanilla, beating until smooth and creamy.

Next, add flour, baking soda and salt to the wet mixture until combined.

Finally stir in the mix-ins of peanuts, peanut chips and Reese's Pieces.

You can use a spoon or cookie scoop, place on cookie sheet, be it greased or silicone baking mat, 1 inch apart. 

Bake for 10 to 12 minutes (depending how hot your oven gets, mine runs hotter).

Allow to cool for a couple minutes before transferring to a cooling rack.

This mix is great if you don't feel like or you find that all the mix-ins bought separately can be costly.

No Bake Chocolate and Peanut Butter Cookies

No-Bake Cookies! This is essentially my childhood in a nut shell. Easy and no oven! No worrying about burning and they stay soft.
I put my own spin on this classic recipe. It calls for sugar, A LOT of it. But, I really don't like sugar alternatives so I just left it alone.

 No Bake Chocolate Peanut Butter Cookies

2 cups sugar
1 stick butter
3 Tbsp. cocoa powder
1/2 cup milk
1/2 cup creamy or crunchy natural peanut butter
1 tsp. vanilla extract
3 cups old fashioned oatmeal (not instant)

Mix the sugar, butter, cocoa, and milk in a medium saucepan, over medium heat. Be careful to to not scorch the milk. Stir continuously.

Boil for 1 minute. keep stirring.

Add the peanut butter and vanilla. Mix quickly until peanut butter melts,
 then add the oatmeal until well blended.

Drop spoonfuls on tin foil, wax paper or parchment.

Allow to set and cool completely.

 (Sorry for the off color)

Makes 2 dozen 3 inch cookies.

Homemade Nutter Butter Cookies

I use to eat these as a kid. But they were a special treat, my mom didn't really ever buy junk food for us.

 

I like peanut butter cookies so I thought that these would be super soft and yummy. I'm not a chocolate fan, so I would pick a peanut butter cookie over chocolate chip any day!

I saw a recipe on Pintrest and thought that they would be super easy to make. To a novice, they are fairly simple, there is just more steps to follow.

The peanut butter filling is the pretty much frosting, so it's nice and easy to make. It took me a couple of hours to make everything (chill time, baking time etc..).

I took loads of photos so following along should be nice and simple. So, now on to the baking!

 

Nutter Butter Cookies

1 cup butter, room temperature

1 cup peanut butter (I used natural, no additives)

1 cup granulated sugar

1 cup brown sugar, packed lightly

2 eggs

2 teaspoons vanilla extract

1 teaspoon baking soda

1 teaspon baking powder

2 1/2 cups all purpose flour

1/3 cup granulated sugar (for the top of the cookies)

Start by creaming the butter in a mixing bowl, then add the peanut butter. By creaming the butter first, you are making sure that there are no clumps of butter. Add the sugars and mix until fluffy.

Next, add the eggs and vanilla, beat until well combined.

In a sperarate bowl, mix the remaining dry ingredients (minus the extra 1/3 cup sugar). Then a little at a time, pour into the moist mixture, mix until nice and fluffy.

Place plastic wrap over the bowl and place in the refrigerator for one hour.

Meanwhile, make the filling.

Filling

1 cup butter, room temperature

1 cup peanut butter

4 cups powdered sugar

2 to 3 tablespoons milk

 

Begin by creaming the butter like you did with the cookies, then add the peanut butter. Beat until smooth.

Add the powdered sugar, a little at a time so there will be little to no mess.

Add the milk a tablespoon at a time, or until desired consistency is reached.

 

Preheat oven to 375 degrees.

 

Take the chilled dough out of the fridge and start scooping out 1 inch diameter balls and rolling them into about three inch long logs.

Take a fork and place in sugar to start making the cross hatching on both ends of the logs.

Then pinch the middles inward to form the peanut shape.

Place in oven for 6 to 8 minutes. (oven temps may vary)

Let cookies cool for a couple of minutes before transferring them to a wire cooling rack.

Wait until cookies are completely cooled before you start applying the filling.

The final step to these wonderfully tasty cookies is the filling. You can simply spread the fillingon the underside of one cookie with a knife or spatula, then place another cookie on top, creating a sandwich!

Or, you can be all fancy and use a pastry bag and large tip and pipe out the filling.

And that's it, you're done!

 

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Double Peanut Butter Cookies

I've had this recipe for a while now and tweaked a little bit over the years to get the best look and taste. It's a fairly simple recipe.

Double Peanut Butter Cookies

1/2 cup unsalted butter (softened)

1/2 cup peanut butter

1/2 cup granulated sugar

1/4 cup honey

1 egg

1/2 teaspoon vanilla extract

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 1/4 cup all purpose flour

2 cups peanut butter chips

(optional: your choice of chocolate chips)

Preheat oven to 350 degrees

Use your method of cookie sheet prepping (foil, cooking spray, baking mats, etc.).

Cream the butter until smooth.

Then add the peanut butter, mix until well blended and creamy.

Next, incorporate the sugar and honey, beat well.

Add the egg, then the vanilla extract. Mix until all is smooth.

In another bowl mix the flour, baking soda and powder.

The add the dry with the moist, adding a little at a time.

 

Then finally add the peanut butter chips for a few seconds.

 

Chill for about a half an hour. The dough is thin and will not take long to firm up a little. 

Use a spoon or cookie scoop and put the dough on the cookie sheets about 2 inches apart. You can use the traditional fork method of pressing down the dough.  I just wet my fingers and pressed it down.

Next, if you want, sprinkle mini chocolate chips on top.

Place them in the oven for 9 minutes. Ovens temperatures  do very, so if you know your oven well, adjust accordingly. 

ENJOY!

 With and without the chocolate chips.