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.
   

Chocolate Kiss Cookies

Ingredients:
1/2 cup butter, room temperature
1/2 cup sugar
1 egg
1 3/4 cup flour
1/2 tsp. salt
1/2 cup brown sugar
1/2 cup peanut butter
1 tsp. vanilla
1 tsp. baking soda
Chocolate kisses, foil removed

Combine above in a large mixing bowl.  beat with mixer until well blended.  Roll dough into a 1 inch ball in your hands.  Roll balls in sugar.  Place balls onto a cookie sheet.  Bake at 375 degrees for about 8 minutes.  After cookies are baked, immediately place a chocolate kiss on top of each cookie, pressing chocolate kiss gently into each cookie.  Allow to cool completely before storing the cookies. 

Monster Cookies

Sally's Soft Baked Monster Cookies

 

Ingredients:

• 1/2 cup (1 stick ) salted butter, softened to room temperature
• 1/2 cup  packed light brown sugar
• 1/4 cup  sugar
• 3/4 cup  creamy peanut butter
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1 and 1/4 cups all purpose flour
• 1/2 cup  quick oats
• 3/4 cup  M&Ms (any size or variety)
• 1/2 cup  semi-sweet chocolate chips

Directions:

1. Preheat oven to 350F degrees.
2. In a large bowl, cream the butter and sugars together on medium speed, about 3 minutes. Mix in the peanut butter, egg, and vanilla (in that order). Scrape down the sides of the bowl as needed. Slowly mix in the baking soda and flour. Do not over mix. Fold in the quick oats, M&Ms, and chocolate chips. If the dough is very soft and unmanageable by hand, chill the dough for 30 minutes before rolling.
3. Rolls balls of dough (or use a cookie scoop), about 2 Tablespoons of dough per ball, onto  baking sheet. Press a few extra M&Ms on top for looks, if preferred. Bake for 9-10 minutes - do not bake past 10 minutes. The cookies will appear undone. I took mine out at 10 minutes because I used a cookie scoop. Slightly press down the baked cookies with the back of a spoon, since the cookies only slightly spread in the oven. Add a couple additional M&Ms on the top of each cookie, if desired.  Allow cookies to cool on baking sheet for 10 minutes before transferring to a wire rack. Cookies will firm up as they cool. Store cookies covered at room temperature for up to 1 week.
4. Baked cookies freeze well for up to 3 months.

Mmmmm.... Molasses Crinkle Cookies

1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
1 egg
2 1/4 cup flour
2 t. baking soda
1 t. ground cinnamon
1 t. ground ginger
1/2 t. ground cloves
1/4 t. salt

Mix brown sugar, shortening, molasses and egg. Mix in flour, baking soda, cinnamon, cloves and salt. Cover and refrigerate for about an hour to chill dough. Heat oven to 375 degrees. Shape dough by rounded teaspoonfuls into balls. Roll in granulated sugar. Place balls on cookies sheet. Bake for 10 to 12 minutes. Remove from cookie sheet. Makes about 4 dozen cookies.