Tag Archives: Peanut Butter

Diva Cookies

2 Dec


I’ve named these sassy cookies “Diva Cookies” because well, just look at them! Sparkly hot pink bottoms with a zebra striped top. Total diva!

These cookies have made an appearance at two special events – my lovely friend’s bachelorette party and a coworker’s baby shower that had a pink/zebra theme. Even though they look super snazzy, these treats are so easy to make. It’s basically a peanut butter blossom cookie rolled in colored sugar and topped with a Hershey’s Hug, rather than a Kiss.

I started thinking of all the fun color and flavor combos that could be used with this style of cookie. Like right now, with Hershey’s dark chocolate mint, milk chocolate cherry cordial, and candy cane kisses. So be prepared, this diva cookie might come back again in other festive forms!

Diva Cookies

1 cup shortening
1 cup peanut butter
1 cup packed brown sugar
1 cup white sugar
2 eggs
1/4 cup milk
2 tsp vanilla extract
Pink food coloring
3 1/2 cups all-purpose flour
2 tsp baking soda
1 tsp salt
1/2 cup colored sugar for decoration
2 (9 ounce) bags Hershey’s Hugs, unwrapped

Yield: About 80 cookies

Preheat oven to 375 degrees F. Line two baking sheets with parchment paper or a Silpat.

In a large bowl, cream together shortening, peanut butter, brown sugar, and white sugar until smooth. Add in the eggs one at a time, beating until fully incorporated. Mix in milk, vanilla, and a few drops of food coloring. (either liquid or gel coloring)

In a large bowl, combine flour, baking soda, and salt. Gradually add to the peanut butter mixture until well blended. Add more food coloring as needed, if you want a brighter color.

Shape tablespoonfuls of dough into balls, and roll in the colored sugar. Place cookies 2 inches apart on the prepared baking sheets.

Bake in preheated oven for 10 to 12 minutes. Remove from oven, and immediately press a Hershey’s Hug into each cookie. Allow to cool completely; the kiss will harden as it cools. Store in an airtight container for up to 3 days.

Source: Cookie recipe slightly adapted from My Baking Addiction

Chocolate Cupcakes with Peanut Butter Buttercream Frosting

20 Nov

I made these cupcakes a while back for a coworker’s birthday and they were delicious! The cake is so moist with a deep chocolate flavor that perfectly complements the peanut butter frosting. I had bought a bag of those Mini Reese’s Peanut Butter Cups to top them off, but sadly they accidentally melted in my car, so I just added a little chocolate chip instead! The frosting really impressed me – it had a great texture, not too creamy and not too stiff, and the peanut butter flavor wasn’t too overwhelming like I was afraid of. Now I just need to work on my piping skills! To all the peanut butter and chocolate fans out there – enjoy! 🙂

Chocolate Cupcakes with Peanut Butter Buttercream Frosting

For the cupcakes:
3/4 cup unsweetened cocoa powder
1 and 1/2 cups all-purpose flour
1 and 1/2 cups sugar
1 and 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 Tbsp vegetable oil
1 tsp vanilla extract

For the frosting:
1/3 cup shortening
1/3 cup butter, softened
3/4 cup peanut butter
1 tsp vanilla extract
4 cups powdered sugar, sifted
4 to 6 Tbsp milk

For the cupcakes:
To make the cupcakes, preheat the oven to 350˚ F.   Line standard cupcake pans with paper liners.  In a large mixing bowl, combine the cocoa powder, flour, sugar, baking soda, baking powder and salt; whisk well to blend.  Add the eggs, warm water, buttermilk, vegetable oil, and vanilla extract to the bowl with the dry ingredients and mix on medium-high speed until smooth, 2-3 minutes, scraping down the sides of the bowl as needed.

Divide the batter evenly between the prepared cupcake liners, filling about 2/3 full.  Bake until the tops spring back when pressed lightly, about 18-20 minutes, rotating the pans halfway through baking.  Let cool in the pan 5-10 minutes, then transfer to a wire rack. Allow them to cool completely before frosting.

For the frosting:
Cream shortening and butter with a mixer. Add peanut butter and vanilla. Gradually add powdered sugar, one cup at a time, mixing well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk, one tablespoon at a time, and beat at medium speed until light and fluffy.

Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.

Source: Cupcakes slightly adapted from Annie’s Eats, Frosting from Wilton

Peanut Butter, Banana, and Honey Cookies

9 Feb

If banana bread could take cookie form and combine it’s tastiness with peanut butter and honey – this is what would result! The flavors in these cookies are amazing! It takes several things that are great by themselves and mixes together into a moist, delicious, and addictive dessert.

Peanut Butter, Banana, and Honey Cookies

1 and 1/4 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
4 Tbsp unsalted butter, at room temperature
1/4 cup sugar
1/2 cup light brown sugar, packed
1/3 cup smooth peanut butter
1 Tbsp honey
1 tsp vanilla extract
1 large egg
1 large ripe banana, mashed (about 1 cup)
2 cups old fashioned oats

Peanut Butter Honey Glaze:
3 Tbsp smooth peanut butter
1/2 cup powdered sugar
2 Tbsp milk
1 Tbsp honey

Preheat the oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.

In the bowl of a stand mixer, combine butter and sugars, mix until smooth. Add peanut butter, honey, vanilla extract, and egg. Combine until smooth. Next, add the banana and mix until combined.

Slowly add in flour mixture until just combined. Stir in the oats.

Drop cookie dough by heaping tablespoonfuls 2 inches apart onto baking sheets that have been lined with parchment paper or Silcone baking mats.  Bake at 350 degrees F for 12-15 minutes or until golden. Remove cookies from pans; cool completely on wire racks.

To make the glaze-combine peanut butter, powdered sugar, milk, and honey in a small bowl. Whisk until smooth. If it is too thick or thin, adjust by adding more milk or powdered sugar. Drizzle glaze over cooled cookies.

Makes 2 1/2 dozen cookies

Source: Two Peas and Their Pod