Chew This! Peanut Butter Sandwich Cookies

So excited to share my recipe for homemade “Nutter Butter” cookies in my newest “CHEW THIS!” column in TODAY’S “The Courier-Times”! These peanut butter sandwich cookies are THREE INGREDIENTS for the cookie and THREE INGREDIENTS for the filling! Foolproof – simple and delicious! Highly recommend you pick up a copy of “The Courier-Times” TODAY and let me know what you think! Also, my “Ask and Answer” section is all about your Holiday cookie plates! Enjoy!

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, December 17th 2017 edition. By: Blaise Doubman 

The Perfect Cookie for your Holiday Cookie Plate
Blaise Doubman

The Holiday season is in full swing and Christmas will be here before you know it! I hope that as you are reading this you have finished your shopping, tucked away your lists and have the presents wrapped and under the Christmas tree! No? Well, join the club! It seems that with each passing year, the Holidays just keep getting more and more stressful. Do you think? Whenever I think of the Holidays I try to distance myself from the “give me, give me” nature of things and shift more towards the true, real meaning of the Holiday season. I love to present people with Christmas cards, cookie platters and little things here and there that say “thank you for all that you have done for me this year”, or “thank you for being there”. People just want to be acknowledged and I love showing my thanks for people all year around, but especially during the Holiday season. There are so many people in my life who I am truly thankful for and I want to show them that. Not because it is Christmas and I “have to” but because I want to!

My holiday cookie plates this year will be a combined effort between my Mom, Darla and myself. We have big plans but are keeping it simple with traditional favorites as well as with some unexpected goodies. The Original Good’s Candies in Kennard are helping us out with a certain “token” of appreciation but I can not say anything further yet, for I want to keep the surprise. The recipe I am sharing today of my “Peanut Butter Sandwich Cookies” are fabulous in not only that the cookies are literally only 3 ingredients but fabulous in a way that they are so simple and so delicious! Are you a fan of the peanut butter “Nutter Butter” cookies that you find in the grocery store? These are like those but with the volume turned way up! I could just eat the filling by itself and my taste testers agreed that these were perhaps the very best peanut butter cookies they had ever had! Make these for your Holiday cookie plates and even include this column or recipe! There is nothing like cookies to show someone you care.

Peanut Butter Sandwich Cookies

These peanut butter sandwich cookies are best kept covered at room temperature. They can be individually wrapped in plastic wrap and stored in a container as well. They will last for 5 days but I do not think they will sit around that long. For an even richer cookie dip one side of the cookie into melted chocolate or white chocolate ganache. To make the ganache add 2 cups chocolate chips to a bowl and pour over 3/4 cup hot heavy cream. Allow to sit for a full minute before whisking together. The ganache will be smooth and glossy when ready to use.

For the cookies…
2 cups smooth peanut butter
2 cups white granulated sugar
2 large eggs, beaten

For the filling…
1 cup smooth peanut butter
1 cup marshmallow fluff
2 teaspoons pure vanilla extract

Start by preheating your oven to 350 degrees F.

Line 2 large baking sheets with parchment paper.

In a large bowl combine the smooth peanut butter with the granulated sugar and beaten eggs. The finished dough will be thick, this is desirable, with no flakes of sugar left to combine.

Using a tablespoon as your measure, measure out the dough and roll into balls. Place the dough balls onto the prepared baking sheets, leaving about 2-inches of space between each.

Using a wet fork, make a “cross hatch” mark on each cookie dough ball, slightly pressing down.

Bake the cookies, one sheet at a time, in the preheated oven for 13 minutes.

Remove and allow the cookies to cool on their baking sheets at room temperature before removing or continuing with the recipe.

To make the filling, combine the smooth peanut butter, marshmallow fluff and pure vanilla extract in a medium sized bowl. The finished filling will be light colored and semi-thick.

To assemble the cookies, spread the filling over the bottom of a cookie, and top with another cookie, crosshatch mark facing up and press together gently. Serve or prepare to store.

Ask and Answer: I have received a few emails from people wondering what the perfect “Christmas Cookie Plate” would have on it and how they should go about preparing one. Well, first I would say that if you are making a lot of plates to pass out, make cookie dough that can be made well in advance! Which would be almost any cookie, aside from peanut butter. Make up the dough, when you find the time, place it into the refrigerator and bake them when you are getting ready to prepare the cookie platters. Most cookie doughs can be made, and chilled, up to 4 days before baking off. I would also recommend baking only three or four types of cookies so not to overwhelm. I usually will add a few chocolates, or pieces of fudge around the plate for decoration but it really is not necessary. I would also recommend using a nice festive Holiday plate and wrapping the plate in plastic wrap and perhaps topping each with some ribbon and a festive bow with frills. People usually eat with their eyes first.

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Mrs. Bennett’s Peanut Butter Cookies

I have a collection of around 10,000 cookbooks or so – I refuse to know the exact amount because I refuse to count them – and I am always on the lookout for more. I love the history of food and the history of recipes and how and where they originated. I always tell people once I am retired I will become a “Food Historian”.

Back to the cookbooks though…

Browsing over a old Church cookbook I found a peanut butter cookie recipe, from Mrs. Bennett, that caught my eye. I decided to try it and after taste testing, I was immediately taken back to my childhood and the local “Egg Farm” where my family and I visited for cookies, cakes and pies. This recipe is a keeper! I went back and adjusted a few things, including the bake time, to get the finished results I wanted.

This recipe produces a light, crunchy almost “brittle” type cookie. Trust me – these are FABULOUS! 

Thank you Mrs. Bennett!

Mrs. Bennett’s Peanut Butter Cookies

1 cup white granulated sugar
1 cup lightly packed light brown sugar
3/4 cup smooth peanut butter
1/2 cup solid vegetable shortening
2 large eggs
1 1/2 teaspoons baking soda
1 teaspoon pure vanilla extract
1/2 teaspoon salt
2 cups white all-purpose flour

Start by preheating your oven to 375 degrees F. Line 2 large baking sheets with parchment paper.

In a large bowl combine the white granulated sugar, light brown sugar, smooth peanut butter and solid vegetable shortening until light in color and fluffy in texture.

Beat in the 2 large eggs.

Add in the baking soda, pure vanilla extract and salt. Stir to combine.

Gently fold in the white all-purpose flour.

Roll teaspoon size amounts of the dough into balls and place on prepared baking sheets. Gently press down making a cross mark on each cookie with a fork.

Bake, one sheet at a time, in preheated oven for 14 minutes.

Remove and allow to cool slightly.

Enjoy!

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Chew This! Home Economics Peanut Butter Cookies

I had some of the best kitchen “learning experience” skills when I was in my high school Home Economics class. The lessons and skills I took away from that class, still hold with me today. I dedicate this “Chew This!” column to my Home Economics teacher, Nancy. Thank you Nancy for inspiring me, and continuing to inspire others.

These peanut butter cookies are the perfect, and only, recipe you will ever need for peanut butter cookies. The shortening allows the cookies a deliciously cracker exterior and moist interior. Everytime I make these, people go crazy! Try them below…

Home Economics Peanut Butter Cookies

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, February 7th 2016 edition. By: Blaise Doubman 

We all start somewhere with recipes we remember…
Blaise Doubman

I have fond memories of my junior high and high school Home Economics class. My teacher, Nancy, was a piece to the puzzle in the path I’ve created for myself that revolves around food. She was such a big influence on how I view food and how I view the important safety and health issues that go along with work in the kitchen. I have since connected with Nancy on Facebook, and I’m so glad I did. I have since gotten the chance to tell her, what great influence she had on my life since leaving her classes years ago, and how that influence has lead me to where I am today. I have also connected with some of my Home Economics classmates to discuss some of my “kitchen mishaps”. Erica, Renee, Whitney and I have laughed over some of the memories that I thought for sure they had forgotten. Memories like the time I used tablespoons instead of teaspoons when measuring out instant yeast for bread, creating such a “yeast monster” that the oven door literally blew open from all of the expansion. Or the time when I left the gas burner on, didn’t realize it, and about blew the school up. And let’s not mention when Renee announced to the class the incorrect way of how I was washing dishes…yikes!

It was all in good fun though, and some of the best learning experience I have ever received. Major props to Nancy for allowing (and putting up with) students getting and having hands on work in the kitchen, and in a safe environment where learning is fun. Just recently I was gifted the original copy of the cookbook Nancy put together for us to use in her classes. Recipes for French toast, best-ever muffins, pretzels, cinnamon rolls, puppy chow, cranberry orange bread, garlic cheese biscuits, Twinkie cake, Amish Friendship Bread and several recipes for cookies flooded my mind with memories. I had been testing peanut butter cookies, looking for something different, and decided to give Nancy’s recipe a try. It was beyond delicious and I knew immediately that this was the recipe I wanted to talk about and share with everyone.

Home Economics Peanut Butter Cookies

Don’t substitute butter for the vegetable shortening, you will not have the same taste or texture in these cookies. For a different spin, roll the cookies in Turbinado sugar, instead of white granulated sugar, for a crunchy-sweet texture. Also, if desired, place a Hershey’s Kiss candy in the center of each cookie, after the cookie has only had time to slightly cool. Shout out and special thanks to Nancy for allowing me to not only talk about her class and our memories, but for allowing me to share this recipe.

½ cup vegetable shortening
½ cup white granulated sugar
½ cup light brown sugar, lightly packed
½ cup smooth peanut butter
1 large egg
2 tablespoons whole milk
1 teaspoon pure vanilla extract
½ teaspoon salt
1 teaspoon baking soda
1 ¾ cup white all-purpose flour

Start by preheating your oven to 375 degrees F. Line two large baking sheets with parchment paper, and set aside.

In a large bowl, cream together the vegetable shortening, white granulated sugar, light brown sugar and smooth peanut butter until combined and creamy.

Next, add in the large egg, whole milk and pure vanilla extract. Stir to combine.

Finally, stir in the salt, baking soda and white all-purpose flour.

Roll the dough into rough tablespoon size balls, and roll them in white granulated sugar, before placing them on the parchment lined baking sheets.

Bake, one sheet at a time, in preheated oven for exactly 12 minutes.

Remove from the oven and allow the cookies to cool on the baking sheet before removing. These will last several days at room temperature in a covered container.

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