Peanut Chewies Food

SOFT PEANUT BUTTER COOKIES

Steps:

• Cream butter, peanut butter and both sugars together.
• Add eggs, one at a time, beating well.
• Add baking soda, powder and vanilla.
• Stir in flour.
• Roll into balls, roll in sugar. Flatten cookies, using a fork, in a criss-cross pattern.
• Bake on ungreased cookie sheet at 350 degrees for 6-7 minutes or adjust to suit your oven and size of cookies!

THE BEST PEANUT BUTTER COOKIES

Steps:

• Position a rack in the center of the oven and preheat to 375 degrees F. Line 2 rimmed baking sheets with parchment paper.
• Process the peanuts in a food processor until very finely ground; it should be the consistency of almond flour. Whisk together the ground peanuts, flour, baking soda and salt in a medium bowl.
• Beat the brown sugar, granulated sugar, peanut butter, eggs, melted butter, honey and vanilla in a large bowl with an electric mixer until completely smooth. Add the dry ingredients and beat on low until a soft dough forms.
• Working with 2 tablespoons of dough at a time (or using a 1-ounce ice cream scoop), roll the dough into balls. Evenly space them on the prepared baking sheets (12 balls per sheet). Sprinkle with the raw sugar.
• Bake the cookies, 1 baking sheet at a time, until the edges are just set and just beginning to brown, 12 to 15 minutes, rotating the baking sheet halfway through. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

PEANUT CHEWIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine flour, brown sugar, baking powder, salt, baking soda, 1/2 cup butter or margarine, 1 teaspoon vanilla and egg yolks. Mix on low speed with an electric mixer until crumbly.
• Press firmly into bottom of 13 x 9 inch pan. Bake 12- 15 minutes until golden brown.
• Immediately sprinkle marshmallows over top and return to oven for 2 - 2 1/2 minutes. Let cool while preparing topping.
• To Make Topping: In a large saucepan over low heat combine corn syrup, 1/4 cup butter or margarine, 2 teaspoons vanilla and peanut butter chips until smoothly melted, stirring constantly. Remove from heat and stir in cereal and nuts. Immediately spoon over marshmallows, spreading to cover. Refrigerate until firm. Cut into 36 bars.

PEANUT BUTTER CHEWS

Steps:

• Preheat oven to 350 degrees F.
• In a mixing bowl, combine butter, sugars, peanut butter and vanilla. Cream until blended.
• Add one egg at a time, beating until blended.
• Sift flour, baking powder and salt together. Add rolled oats (or coconut) and mix.
• Add dry ingredients to creamed sugar butter mixture until blended.
• Spread batter into a greased 12 x 18 sheet pan (Also called a half sheet or 2/3 sheet pan available from restaurant supply houses.).
• Bake for 20 - 25 minutes. Do not overbake. Cookies should have a chewy consistency.
• Remove and cool for 15-20 minutes while you make icing.
• Prepare icing: Combine powdered sugar and peanut butter.
• Add very hot water and beat well until smooth consistency.
• Spread on cookies while still warm. Let them cool another 15-20 minutes before cutting.
• After cutting, remove from pan to finish cooling.
• Can be cut into 2 inch to 3 inch squares. Can make three dozen depending on size of bars.

3 INGREDIENT PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350F.
• Dump peanut butter, brown sugar and egg into a mixing bowl.
• Use an electric mixer to cream the ingredients together until smooth.
• Line a baking sheet with parchment paper.
• Roll the cookie dough into balls of approximately 1 inch in diameter and place them on the parchment lined baking sheet.
• Leave 1.5 to 2 inches between the balls.
• Press down on the cookie dough balls with a fork to flatten them.
• Press down a second time at a 90 degree angle to make a criss-cross pattern on the cookies.
• Place the baking sheet in the oven and bake the cookies until they are just starting to brown slightly around the bottom edges. 6 - 7 minutes.
• Remove the baking sheet from the oven and leave the cookies to cool on the pan for 5 minutes.
• After 5 minutes transfer the cookies to wire racks to finish cooling.
• Serve and enjoy!

CORNFLAKE CHEWIES

Steps:

• Mix together the sugar, margarine, corn syrup, & peanut butter and boil for 2-3 minutes.
• Meanwhile, in a large bowl, mix corn flakes, cocount, marshmellows, & pecans.
• When melted together, pour peanut butter mixture over the cornflake mixture.
• Press into a 13x9 pan.
• Chill until set & then cut into squares.

SCHOOL DAYS PEANUT BUTTER CHEWS

Steps:

• Combine butter, sugars, peanut butter, eggs and vanilla in a mixing bowl.
• Mix, creaming well.
• Sift together flour, baking powder and salt.
• Add rolled oats and mix well.
• Add dry ingredients to creamed mixture.
• Mix until well blended.
• Spread batter into a greased 12-by-18-inch cookie pan with sides.
• Bake at 350 degrees for 25 to 30 minutes.
• Do not over-bake.
• For the glaze: Combine powdered sugar and peanut butter.
• Gradually add hot water.
• Spread glaze on warm Peanut Butter Chews.
• Cut while warm.
• Cookies will be of a chewy consistency.

PEANUT BUTTER CHEWIES

Steps:

• In a large pot melt sugar, corn syrup, and peanut butter together over low heat, stirring frequently and being careful not to scorch. Do not boil.
• Once melted, remove from heat and gently stir in corn flakes.
• Spoon 1/4 cup sized portions onto wax paper with a spoon. You can also butter your hands and shape into balls.

CHOCOLATE PEANUT CHEWY BARS

Steps:

• Set oven to 350°F.
• Grease a 15 x 10-inch baking sheet (can use a 13 x 9-inch pan also).
• In a large bowl, combine the oats, graham cracker crumbs, brown sugar, baking soda and peanuts; mix well until combined.
• In another bowl, combine corn syrup with melted butter and vanilla; mix well and add to the oat mixture; mix to combine.
• Press into prepared baking sheet/pan.
• Bake for 15 minutes (don't over bake!).
• Melt the chocolate chips with peanut butter in the microwave or double boiler until smooth.
• Spread on warm bars.
• Refrigerate to slightly set the chocolate (this makes for easier and more even slicing).
• Remove from fridge and slice into small bars.

SOFT AND CHEWY PEANUT BUTTER COOKIE RECIPE

Steps:

• Gather the ingredients.
• Position two racks in the upper and lower third of the oven. Preheat the oven to 350 F. Line 2 baking sheets with parchment paper and spray the parchment with cooking spray.
• Add the butter, peanut butter, brown sugar, and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream the mixture on high speed until light and fluffy, scraping down the sides of the bowl occasionally, about 5 minutes.
• Add the eggs one at a time and mix on medium-low to combine before adding the next. Add the vanilla and mix again until combined.
• Add the flour, salt, baking soda, and baking powder and mix on low until the mixture is just combined, scraping down the bowl occasionally, about 1 minute. Be careful not to overmix.
• Using a large cookie scoop, place mounds of dough on the prepared baking sheets at least 2 inches apart.
• Sprinkle the cookie dough mounds with granulated sugar. Chill the baking sheets in the freezer until very firm, about 20 minutes.
• Bake the chilled cookies until they begin to set on the edges, 12 to 14 minutes. Be careful not to overbake.
• Let the cookies cool for a few minutes on the baking sheets before moving to a rack to finish cooling.