Bakery Style XL Peanut Butter Cookies

 

• 1 cup butter softened
• 1 ½ cups peanut butter
• 1 ½ cups packed brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 2 tablespoons milk
• ¼ teaspoon salt
• 2 teaspoons baking soda
• 3 ½ cups all purpose flour
• 1 package (about 1 ⅔ cups) Reese’s Peanut Butter Chips
•  
• • Preheat oven to 350°F.
  • Cream butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment, about 2-3 minutes. Add eggs, vanilla, milk, baking soda, and salt and mix until combined. Slowly add flour and mix until dough just comes together. Stir in Reese’s Peanut Butter Chips.
  • Scoop ¼ cupfuls of dough with cookie scoop and place on a cookies sheet at least 4-inches apart. Press down slightly with palm of hand.
    
  • Bake 15-18 minutes until the bottoms start to become light golden and the cookies are no longer glossy in the center.. Cool about 5 minutes and then remove from cookie sheets.
  • You can make these smaller (1 or 2 tablespoon size) and baking time will be less, about 7-10 minutes. Recipe can also be cut in half for fewer cookies, or doubled for more.
  • Store in an airtight container for up to 3 days or freeze for up to one month.
   

Bakery Style Jumbo Molasses Cookies

 

• 3/4 cups butter, room temperature
• 1 cup granulated sugar
• 1 egg
• 1/4 cup molasses 
• 2 1/4 cup all-purpose flour
• 1 teaspoon baking soda 
• 1 teaspoon ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/4 cup granulated sugar (for rolling) 

     

1. Preheat oven to 350 degrees. 
2. In the bowl of an electric mixer with the paddle attachment, cream butter and sugar together on medium speed until pale yellow. Add egg and molasses and mix. 
3. In a separate bowl, mix flour, baking soda, ginger, cinnamon, cloves, and salt.  On low speed, add the flour mixture to the wet ingredients and mix until a dough forms.  Scrape down the edges of the bowl and mix on low speed again until everything is combined well.  
4. Shape the dough into balls with 1/4 cup dough each or use a 1/4 scoop then roll in granulated sugar.  Cook six dough balls per cookie sheet for 15-16 minutes.  Yields about 12 cookies.
   

Best Ever Scotcheroos

1 cup sugar
1 1/3 cup light corn syrup
1 1/3 cup peanut butter
6 cups Rice Krispies or Cocoa Krispies
1 cup chocolate chips
1 cup butterscotch chips

Grease a 9x13 pan and set aside.  In a medium saucepan, add the sugar and corn syrup and combine.  On low heat, stir until the sugar is dissolved.  Do not let the mixture come to a boil.  Once the sugar is dissolved, remove the saucepan from the heat.  (if you see any bubbles begin to form, remove it immediately from the stove top)
Stir in the peanut butter until completely combined.  Pour mixture over the Rice Krispies being careful not to crush them but making certain they are well combined.
Pour into the prepared pan and pat into place.
In a microwave safe bowl, add the chocolate chips and butterscotch chips.  Melt and stir the chips in the microwave until smooth. Spread over the Krispies and let cool before cutting.