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Peanut Butter M&M Cookies | The JavaCupcake Blog https://javacupcake.com

Peanut Butter M&M Cookies

Classic creamy, smooth peanut butter makes these Peanut Butter M&M Cookies out of this world delicious and the perfect mid-week treat!

Peanut Butter M&M Cookies | The JavaCupcake Blog https://javacupcake.com

We’ve all known and loved peanut butter since childhood. What would our school lunches have been without peanut butter or a PB&J sandwich? Whether you’re a fan of creamy or chunky, peanut butter has always had a place in American culture.

But have you ever wondered how peanut butter came about? And how did it become so popular?

Peanut Butter M&M Cookies | The JavaCupcake Blog https://javacupcake.com

Peanut butter actually dates back to Aztec times. The Aztecs mashed roasted peanuts into a paste, somewhat different from what we know of as peanut butter today.

But many people have been credited with the title of peanut-butter-inventor, among them George Washington Carver. However, he did not invent peanut butter; instead he promoted more than 300 uses for peanuts, among other crops such as soy beans and sweet potatoes.

Peanut Butter M&M Cookies | The JavaCupcake Blog https://javacupcake.com

The actual invention of peanut butter, its process of manufacture and the machinery used to make it, can be credited to at least three people. In 1884 Marcellus Gilmore Edson of Canada patented peanut paste, the finished product from milling roasted peanuts between two heated surfaces.

In 1895 Dr. John Harvey Kellogg (the creator of Kellogg’s cereal) patented a process for creating peanut butter from raw peanuts. He marketed it as a healthy protein substitute for patients without teeth.

Peanut Butter M&M Cookies | The JavaCupcake Blog https://javacupcake.com

In 1903, Dr. Ambrose Straub of St. Louis, Missouri, patented a peanut-butter-making machine. In 1922, chemist Joseph Rosefield invented a process for making smooth peanut butter that kept the oil from separating by using partially hydrogenated oil.

In 1928 he licensed his invention to the company that created Peter Pan peanut butter. And in 1932 he began producing his own peanut butter under the name Skippy.

Peanut Butter M&M Cookies | The JavaCupcake Blog https://javacupcake.com

Peanut Trivia:

  • Peanuts are actually not nuts but legumes grown underground.
  • The U.S. is the third largest producer of peanuts (Georgia and Texas are the two major peanut-producing states). China and India are the first and second largest producers, respectively.
  • More than half of the American peanut crop goes into making peanut butter.
  • U.S. presidents Jimmy Carter and Thomas Jefferson were peanut farmers.
  • It takes about 540 peanuts to make a 12-ounce jar of peanut butter.
  • Americans eat around 700 million pounds of peanut butter per year (about 3 pounds per person).
  • An average American child eats 1,500 PB&J sandwiches before graduating from high school.
  • Peanut Butter M&M Cookies are in my Top 5 favorite cookies!

Peanut Butter M&M Cookies

Yield: 2 dozen
Prep Time: 1 hour 30 minutes
Cook Time: 8 minutes
Total Time: 1 hour 38 minutes

Ingredients

  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 1/2 cup shortening
  • 2 eggs
  • 1 cup creamy peanut butter
  • 1/2 tsp baking soda
  • 2 cups of all purpose flour
  • pinch salt
  • 1 large bag M&M candy

Instructions

  1. Preheat oven to 400F degrees,  Line baking sheet with parchment paper.
  2. In the bowl of your sand mixer, combine the peanut butter, shortening and sugars.  Beat until smooth then scrape the sides and bottom of the bowl to make sure everything is incorporated.  Beat on high for 2 minutes or until light and fluffy.
  3. Add the eggs and mix for 30 seconds.  Scrape the bowl again.
  4. In another bowl, sift together baking soda, flour and salt.   In two parts, add that mixture to the mixing bowl on low speed.  Increase speed and mix until combined.
  5. Next,  add in your peanut butter, soda, flour, and salt. Mixing well.
  6. Mix in half of the M&Ms with the mixer on low speed.
  7. Chill dough for 1 hour.
  8. Once chilled, roll dough into 1- 2 in. balls and place them on prepared baking sheet.
  9. Press a few M&M's on top of each cookie.
  10. Bake for 8 minutes
  11. Let cool.
  12. Serve and enjoy!
Peanut Butter Ice Cream Sandwiches | The JavaCupcake Blog https://javacupcake.com #SoHoppinGood #BlueBunny #BombPop

Peanut Butter Ice Cream Sandwiches

This shop has been compensated by Collective Bias, Inc. and its advertiser.
All opinions are mine alone. #SoHoppinGood #BlueBunny #BombPop

Peanut Butter Ice Cream Sandwiches | The JavaCupcake Blog https://javacupcake.com #SoHoppinGood #BlueBunny #BombPop

For a few summers now, I’ve wanted to make another ice cream cookie sandwich.   When I had the opportunity to work with Blue Bunny®, I jumped at the chance and created these Peanut Butter Ice Cream Sandwiches!

Blue Bunny® has been has been bringing playfulness to any occasion with their delicious ice cream made with fun, fresh ingredients for more than 80 years!  Yum!

Peanut Butter Ice Cream Sandwiches | The JavaCupcake Blog https://javacupcake.com #SoHoppinGood #BlueBunny #BombPop

Since ice cream sandwiches are a bit messy, I’ve made them for the grown-ups and also purchased  a box of The Original Bomb Pop® pops.

Blue Bunny® has a variety of new flavors this season including  Blue Bunny® Mint Cookie Crunch and Blue Bunny® PB ‘N Cone™, the two I bought! You can find these Blue Bunny® and The Original Bomb Pop® flavors at your local Walmart on aisle 1!

Peanut Butter Ice Cream Sandwiches | The JavaCupcake Blog https://javacupcake.com #SoHoppinGood #BlueBunny #BombPop

Putting together these Peanut Butter Ice Cream Sandwiches took no time at all!  I used one of my tried and true peanut butter cookie recipes to make the cookies.

These cookies are firm and firm, yet still soft enough to taste a bit of chew when you bite into them.  They hold up really well with the Blue Bunny® ice cream.

Peanut Butter Ice Cream Sandwiches | The JavaCupcake Blog https://javacupcake.com #SoHoppinGood #BlueBunny #BombPop Then I placed a big scoop of Blue Bunny® PB ‘N Cone™ in between two cookies and squeezed just until the ice cream came to the edge.

A few of the peanut butter ice cream sandwiches I even rolled in sprinkles.  Because let’s be honest here… everything is better with sprinkles!

Peanut Butter Ice Cream Sandwiches | The JavaCupcake Blog https://javacupcake.com #SoHoppinGood #BlueBunny #BombPop

After the ice cream sandwiches were all assembled, I popped them back in the freezer to set.  The great thing about this type of dessert is that you can make it ahead and pull it out of the freezer when you need it!

I love make-ahead desserts!

Peanut Butter Ice Cream Sandwiches | The JavaCupcake Blog https://javacupcake.com #SoHoppinGood #BlueBunny #BombPop

The size of these peanut butter ice cream sandwiches fit perfectly into a loaf pan which made it really easy to store and serve.

I love convenient tricks like this!

Peanut Butter Ice Cream Sandwiches | The JavaCupcake Blog https://javacupcake.com #SoHoppinGood #BlueBunny #BombPop

So while your kiddos are enjoying a The Original Bomb Pop®, indulge in these Peanut Butter Ice Cream Sandwiches.

For more Blue Bunny® fun, visit their Social Hub for recipe and party ideas!

Peanut Butter Ice Cream Sandwiches | The JavaCupcake Blog https://javacupcake.com #SoHoppinGood #BlueBunny #BombPop

Peanut Butter Ice Cream Sandwiches

Peanut Butter Ice Cream Sandwiches

Yield: 12
Prep Time: 2 hours
Cook Time: 9 minutes
Total Time: 2 hours 9 minutes

Ingredients

  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup shortening
  • 1 cup crunchy peanut butter
  • 1 cup sugar
  • 1 cup light brown sugar, packed
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • Blue Bunny® PB 'N Cone™ ice cream
  • sprinkles (optional)
  • kitchen scale

Instructions

  1. Preheat oven to 375 F degrees. Line baking sheet with parchment paper.
  2. In the bowl of a stand mixer, cream together the butter, shortening, and peanut butter until combined. Scrape the sides of the bowl and mix again.
  3. Add the sugars and mix on medium speed until completely incorporated. No need to whip or cream, just combine. Scrape the sides of the bowl and mix again.
  4. One at a time, add the eggs and mix until combined. Mix in the vanilla.
  5. Add the flour, baking powder, baking soda, and salt and mix on low speed. Scrape the sides and mix on medium speed until completely incorporated.
  6. Using the kitchen scale, weigh 50g balls of dough. Roll the dough in the palm of your hand until smooth the gently press to make a disc. Place the dough on the prepared baking sheet.
  7. Using a fork dipped in flour to prevent sticking, gently press the fork in a criss-cross pattern on the top of each disc of dough.
  8. Bake for 9 minutes. DO NOT OVER BAKE! Allow cookies to cool for a few minutes on the pan before removing to a wire rack to cool completely.

Assembly

  1. Set the ice cream out for 5 minutes before assembling to soften.
  2. Scoop a generous amount of ice cream onto the flat bottom of one cookie.
  3. Using the rounded back of the ice cream scoop, gently press the ice cream down onto the cookie.
  4. Place a second cookie flat/bottom side down onto the ice cream.
  5. Using a flat hand, press down until the ice cream just reaches the edges.
  6. Optionally, roll the sides of the ice cream sandwich in sprinkles to decorate.
  7. Freeze for 1 hour or until ready to serve.

 

Large Batch Cookie Bars | JavaCupcake.com

Large Batch Cookie Bars

Have you ever needed to make a colossal amount of cookies for an event but didn’t want to spend all that time rolling out each cookie and baking 10 trays?  Now you don’t have to with my recipe for Large Batch Cookie Bars!

Large Batch Cookie Bars | JavaCupcake.com

My local USO serves “Dinner for Soldiers” twice a week and volunteers make and serve all the food at each dinner.  Since my family has been going to these dinners about once a week I thought it was about time that I gave back and brought dessert!

However, since I knew the USO serves 100-150 people each meal, I really didn’t want to spend hours and hours making that many cupcakes or cookies… so I made cookie bars instead!

Large Batch Cookie Bars | JavaCupcake.com

This recipe for  Large Batch Cookie Bars makes over 100 cookies and is the perfect way to make a delicious dessert for a large group.   Baking cookies in a large sheet pan is not only less time consuming, but it’s so easy that you’d be silly not to make them this way!

To make each cookie special, I lined pretzels across the top of the batter before baking.  This not only made each cookie bar individual, but it made the cookies easy to cut so that they were all almost even in size.

Large Batch Cookie Bars | JavaCupcake.com

The great thing about Large Batch Cookie Bars is that you can mix in almost anything you want to them.  I could have used M&Ms, a variety of chocolate chips, raisins, nuts and even pretzel sticks on the top.  It doesn’t really matter as long as you keep the amount the same.  Three pounds of chips and enough toppings to cover the top of the batter.  Easy peasy!

Large Batch Cookie Bars | JavaCupcake.com

These cookies went like hot cakes at the “Dinner for Soldiers”!  I even had friends and neighbors come out to the dinner just so they could get their hands on one!

So, the next time you need to make a large amount of cookies or dessert for an event, try these Large Batch Cookie Bars… quick easy and so good!

Happy Baking!

Large Batch Cookie Bars

Large Batch Cookie Bars

Yield: 108 cookies
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Ingredients

  • 2 1/2 lbs all-purpose flour
  • 1 Tbsp baking powder
  • 1 Tbsp salt
  • 1 1/2 lbs unsalted butter, room temperature
  • 1 1/2 lbs creamy peanut butter
  • 1 lb light brown sugar
  • 1 lb granulated sugar
  • 6 large eggs
  • 3 large egg yolks
  • 3 lbs semi-sweet chocolate chips
  • 1 Tbsp vanilla extract

Instructions

  1. Preheat oven to 350F degrees.
  2. Line 2 15in x 21in x 1in pans parchment paper. Make sure the paper goes over the sides so that the entire cookie can be lifted out after baking by lifting from the paper. Lightly spray the paper with non stick baking spray.
  3. In the bowl of your professional size stand mixer (if you don't have a large pro mixer, you may need to break this into two batches) cream together the butter and peanut butter.
  4. Add both sugars and cream together for 3-4 minutes on high-speed until light and fluffy.
  5. While that is creaming together, in another bowl, whisk together the flour, baking powder and salt.
  6. In another bowl, lightly beat the eggs together with the vanilla.
  7. Once the butter & sugar is creamed, add the eggs in three parts and mix well after each addition. Beat on high for 1 minute to thoroughly incorporate all the eggs. Make sure to scrape the sides and bottom of the bowl to ensure everything is combined.
  8. In three parts, add the flour and slowly mix to incorporate after each addition. Scrape the sides of the bowl and make sure all the flour has been incorporated.
  9. Add the chocolate chips and turn the mixer on slow until they are dispersed evenly throughout the dough.
  10. Add half the mixture into each prepared baking sheet. Press the dough into the edges and sides of the sheet and smooth out the top so that the cookie is flat and evenly distributed.
  11. Press the pretzels into the dough in 9 even columns with 6 rows. (see photo)
  12. One pan at a time, bake for 18-20 minutes.
  13. Allow to cool completely in the pan before removing to a cutting board to cut.
  14. Cut each bar between pretzel. You will get 54 bars from each pan.

 

Mini Reese's Chocolate Cookies | JavaCupcake.com

Mini Reese’s Chocolate Cookies

These rich chocolate cookies baked with mini Reese’s peanut butter cups are the perfect treat with a big glass of milk!

Mini Reese's Chocolate Cookies | JavaCupcake.com

These Mini Reese’s Chocolate Cookies aren’t the most glamorous or beautiful cookies I’ve ever made.  But, what they lack in appearance they make up for in flavor! Sooooo chocolatey with bites of Reese’s peanut butter cups running thoughout, these cookies definitely cure any craving I have for chocolate!

Mini Reese's Chocolate Cookies | JavaCupcake.com   Mini Reese's Chocolate Cookies | JavaCupcake.com

I started with the recipe from Hershey’s for their Chewy Chocolate Cookies and tweaked it a bit.  I subbed half the granulated sugar for brown sugar and added Reese’s mini cups instead of peanut butter chips.  I always love brown sugar in cookies, I think it really adds a depth of flavor and a subtle caramel hint that is just out of this world!

Mini Reese's Chocolate Cookies | JavaCupcake.com

Although these cookies flattened out a little more than I had hoped, they are still rich and chewy and so good!

Oh… what I really loved about making these cookies.  I was in and out of the kitchen in about an hour and a half.  Quick and simple.  No big mess and not a lot of time spent to make something super yum!  What more can you want from a cookie?

Mini Reese's Chocolate Cookies | JavaCupcake.com   Mini Reese's Chocolate Cookies | JavaCupcake.com

So, if you’ve got a chocolate craving and not much time… these cookies are for you!

Happy Baking!

Mini Reese's Chocolate Cookies

Mini Reese's Chocolate Cookies

Yield: 2+ dozen cookies
Prep Time: 45 minutes
Cook Time: 8 minutes
Total Time: 53 minutes

Ingredients

  • 10 Tbsp unsalted butter, room temperature
  • 1/2 cup light brown sugar, packed
  • 1/2 cup sugar
  • 1 tsp vanilla
  • 1 egg
  • 1 cup all-purpose flour
  • 1/2 tsp baking sad
  • 1/2 tsp salt
  • 1/3 heaping cup dark chocolate cocoa powder
  • 1 8oz bag Reese's Unwraped Mini Peanut Butter Cups

Instructions

  1. Line a baking sheet with parchment paper.
  2. In the bowl of your stand mixer fitted with the paddle attachment, cream the butter about 1 minute until smooth.
  3. Add the sugars and beat on high until fluffy - about 2 minutes. Scrape the bowl and mix again 30 seconds.
  4. Add the egg and vanilla and beat on high 1 minute. Scrape the bowl and mix again 30 seconds.
  5. In another bowl, whisk together the flour, baking soda, salt and cocoa powder.
  6. In two parts, with the mixer on medium-low speed, add the flour and mix until incorporated.
  7. Add the Reese's mini cups and with the mixer on low speed, mix until just combined. NOTE: DO NOT OVER MIX otherwise you'll break up the min cups too much. You want them whole or in large pieces.
  8. Freeze for 30 minutes or chill in refrigerator for 2 hours.
  9. When ready to bake, preheat oven to 350F degrees.
  10. Using a kitchen teaspoon, drop dollops of dough onto your prepared baking sheet.
  11. Bake 8-9 minutes. Allow the cookies to cool on the baking sheets for 3-4 minutes before removing to a wire rack to cool completely.
  12. Store in an air-tight container for up to 5 days - if they last that long!
Homemade Nutter Butters - Step by step tutorial to create your favorite peanut butter cookie at home! | JavaCupcake.com

Homemade Nutter Butters

Enjoy the flavors of a childhood favorite cookie without leaving your kitchen with these Homemade Nutter Butters! Homemade Nutter Butters - Step by step tutorial to create your favorite peanut butter cookie at home! | JavaCupcake.com

I’ve been holding on to this recipe for a few weeks now… waiting for the right moment to share it with all of you here.  I’ve been so busy with family, life and dealing with reintegration, I knew that after my soldier came home I wouldn’t be up or much baking.  So, I made these Homemade Nutter Butters and saved the recipe to share with you today!

The process to make these cookies was pretty easy. Roll a ball of dough in sugar, flatten it, press fork marks into the top then squeeze the middles.  Easy peasy.

Homemade Nutter Butters - Step by step tutorial to create your favorite peanut butter cookie at home! | JavaCupcake.com

Who doesn’t love Nutter Butters?  Okay, maybe those few people who are allergic to peanut butter or who don’t like peanut butter (my husband hates peanut butter!).   Nutter Butters are one of those cookies that are just timeless.  They’ve been around for decades and as far back as I can remember, I’ve always loved eating these delicious peanut shaped cookies!

Homemade Nutter Butters - Step by step tutorial to create your favorite peanut butter cookie at home! | JavaCupcake.com

My version of Nutter Butters aren’t exactly like the store-bought cookie.  My version is bigger… a lot bigger!  And they’re a bit softer.  My Homemade Nutter Butters are chewy with a rich peanut butter filling.

Don’t worry though… all that great peanut butter flavor that we love in Nutter Butters is still in my homemade version!

Homemade Nutter Butters - Step by step tutorial to create your favorite peanut butter cookie at home! | JavaCupcake.com

The filling for these Homemade Nutter Butters is based on my favorite peanut butter buttercream recipe.  However, I didn’t want the filling to be quite as smooth and fluffy as my favorite pb bc.  So, I used less butter, more sugar and less cream to create a thick, rich filling… just like the original cookie! So good!

So, if you’re looking for a peanut butter cookie that is reminiscent of your favorite cookie from your childhood, try these Homemade Nutter Butters!

Happy Baking!

Homemade Nutter Butters

Homemade Nutter Butters

Yield: 2 dozen GIANT sandwich cookies
Prep Time: 8 hours 30 minutes
Cook Time: 8 minutes
Total Time: 8 hours 38 minutes

Ingredients

Cookies

  • 1 cup unsalted butter, room temperature
  • 1 cup creamy peanut butter
  • 1 cup sugar
  • 1 cup dark brown sugar, packed
  • 2 eggs
  • 2 tsp vanilla
  • 2 1/2 cups flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup sugar, for rolling

Filling

  • 1/2 cup unsalted butter, room temperature
  • 2/3 cup creamy peanut butter
  • 2 cups powdered sugar
  • 1 Tbsp vanilla
  • 1-2 Tbsp milk

Instructions

  1. In the bowl of your stand mixer, cream together the butter, peanut butter, sugar and brown sugar until smooth.
  2. Add the eggs, one at a time, and mix well after each addition. Add the vanilla and beat on high for 2 minutes or until it's light and fluffy.
  3. In another bowl, whisk together the baking powder, baking soda, salt and flour.
  4. Add the flour to the mixing bowl and mix on low until just combined. Scrape the sides of the bowl and mix on medium high speed until the dough has come together.
  5. Cover and chill overnight or 8 hours.
  6. When ready to bake, preheat oven to 375 F degrees and line baking sheet with parchment paper.
  7. Roll 2-3 Tbsp of dough into a 2-3 inch log and roll in sugar. Place the log on the prepared baking sheet. NOTE: For smaller cookies, use only 1 Tbsp of cookie dough and reduce baking time by 1 minute.
  8. Gently press the dough log flat with your fingers. Press a fork into the dough to create a cris-cross pattern. Squeeze the center of each log to create a the Nutter Butter shape.
  9. Bake 7-8 minutes or until the edges begin to brown.
  10. Cool on the pan 3-4 minutes before removing to a wire rack to cool completely before filling.

Filling

  1. In the bowl of your stand mixer, cream together the butter and peanut butter.
  2. Add the powdered sugar and mix until incorporated.
  3. Add the vanilla and milk and mix until the filling forms a ball... about 30 seconds.

Assembly

  1. Spread a generous amount of filling onto the flat side of one cookie.
  2. Gently press a second cookie, flat side down, onto the frosting.
  3. Eat!

Notes

If made as directed above, recipe yields GIANT cookies. If you want cookies closer to the size of actual Nutter Butters, use only 1 Tbsp of dough when rolling and shaping the cookies and reduce baking time by 1 minute.

Cookie recipe adapted from Cookies and Cups

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