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Peanut(ty) Butter Cookies

Otherwise know as “Whole Jar” Peanut Butter Cookies, this recipe is my very favorite.  Having had a “peanut free” bakery, I often found myself craving peanut butter.  Occasionally on my day off the car would lead me to a nearby bakery, aptly named “Happiness Is..” for their delicious peanut butter cookie, which I believe to be this recipe.  I’m guessing the original recipe came from one of the peanut butter companies, because of the “whole jar” of peanut butter called for.

As an aside, who didn’t grow up eating peanut butter??!!  Really, we practically lived on peanut butter sandwiches as did every other kid in my school.  For what I believe must be environmental, many children find themselves allergic, so Perfect Endings Bakery was a peanut-free bakery.

If you are fortunate enough to not have a loved one with a peanut allergy, do enjoy these cookies, as you won’t get any more peanut butter flavor than this.

In a mixer bowl, cream:
1 cup Butter, room temp.
Add to the butter and cream well:
1 cup Sugar
1 cup packed Brown Sugar
Add to above and mix well:
2 Eggs, whole
1 Egg Yolk
2 tsp. Vanilla Extract
1 whole jar (18 ounce) Peanut Butter, creamy
Combine dry ingredients in another bowl and then add to above:
2 cups AP Flour
1 tsp. Baking Soda
1/2 tsp. Salt
Stir in:
1 cup Peanuts, coarse chopped
Chill the dough for at least 30 minutes.  Roll into 1-1/2″ balls and place on parchment lined cookie sheets, leaving room for spread.   Bake in pre-heated 350 degree oven for 9-12 minutes, or until lightly browned, but still soft in the center.  When removed from the oven, immediately press down the cookie with a flat spatula.  As with most cookies, these freeze well. 

Peanut Butter Fudge

I just have to take a break from cookies – just for one day.  I do have more cookie recipes to come, as well as some candy, and of course appetizers for your parties, and then stunning Christmas Desserts.    All this to come in the next 2 weeks, but for today, my moms recipe for peanut butter fudge.  You’ll need a candy thermometer for the fudge.  Soft Ball stage 235° F.  If you do not have a candy thermometer, you can drop a bit of the hot syrup into cold water to cool it down, press it together with your fingers and it will form a soft ball.  Also, when mom says beat until it thickens, she means with a wooden spoon, not with a mixer.

Peanut Butter “Buckeyes”

How about an easy recipe that your family and friends will love?   Of course, you don’t have to wait until the Holidays to make any cookies or candies, but at a time when you are surrounded by family and friends its great to have a variety of “yummies”.  If you love peanut butter and chocolate, this is the recipe for you! This recipe represents the Ohio Buckeye.  It makes about 3 dozen.

Melt in a pan over low heat:
1/2 cup Butter
2 cups Peanut ButterCombine in a large bowl:

5 cups Rice Cereal
1 cup Powdered SugarPour the melted butters over the dry mixture.  Stir to coat evenly.  Refrigerate for a couple of hours or overnight.  Form the peanut butter mixture into small balls, pressing firmly together and shaping with your hands.   Place on parchment lined baking sheets.  Melt 1 package of your favorite Chocolate.  Dip COLD balls into the chocolate and place on parchment to set the chocolate. These freeze very well – not that you’ll be able to keep them there.  Enjoy!

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