Recipes Cookbook - Peanut Butter Blossom Cookies

Peanut Butter Blossom Cookies |#cookieideas #desserts #Holidaydesserts #mascookies #sweets #food #Holidaycookies #desserts #mascookies #Holidaydesserts #food #Cookiedesserts

Ingredients

• 1/2 cup Peanut Butter
• 1/2 cup Butter
• 1/2 cup Sugar
• 1/2 cup Brown Sugar
• 1 tsp Vanilla
• 1 Egg
• 1 1/3 cup Flour
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 24 Hershey Kisses unwrapped

Instructions

1. Preheat oven to 350.
2. Cream together peanut butter, butter, sugar and brown sugar until smooth.
3. Add egg and vanilla and beat until smooth.
4. Whisk together flour, baking soda and salt in a separate bowl.
5. Slowly add dry ingredients to the creamed mixture, beating until incorporated.
6. Roll into 1" balls and place on cookie sheet several inches apart.
7. Gently make an indentation in the center of each cookie.
8. Bake 12-14 minutes.
9. Place a Hershey Kiss in the center of each cookie.

Recipe adapted >>>>>  here

Recipes Cookbook - Reese's Stuffed Peanut Butter Cookies

Reese's Stuffed Peanut Butter Cookies |#Chocolatechipbrowniecookies #Dessertrecipes #Deliciousdesserts #Cookiedesserts #Bakingrecipes #Sweetrecipes #Bestchocolatechipcookies #Bakingrecipes #Cookingrecipes #Deliciousdesserts #Cookingandbaking #Cookiesrecipeschocolatechip

Ingredients

• Cookies :
• 1 and 1/4 cups (160g) all-purpose flour (spoon & leveled)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 1/2 cup (103g) packed light or dark brown sugar
• 1/4 cup (50g) granulated sugar
• 1 large egg, at room temperature*
• 3/4 cup (185g) creamy peanut butter*
• 1 teaspoon pure vanilla extract
• 18 Reese’s Miniature Peanut Butter Cups, unwrapped
• Drizzle :
• 1 cup (180g) semi-sweet chocolate chips
• 2 teaspoons creamy peanut butter

Instructions

1. Make the cookies: Toss the flour, baking soda, and salt into a bowl until combined. Set aside.
2. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter, brown sugar, and white sugar together on medium speed until combined. On low speed, beat in the peanut butter, egg, and vanilla. Turn the mixer to high and beat until light in color and smooth. Turn the mixer to low and slowly pour in the dry ingredients. Mix until combined and a dough is formed.
3. Cover tightly and chill the cookie dough for at least 1 hour (or up to 3 days). Chilling is mandatory.
4. Remove cookie dough from the refrigerator. Preheat oven to 350°F (177°C). Take 1 Tablespoon of dough and roll into a ball. Take another 1 Tablespoon of dough and roll into a ball. Stick a peanut butter cup into one ball, kind of like a “cradle” as shown above. Top the peanut butter cup with other cookie dough ball and seal down the sides so that the peanut butter cup is securely stuffed inside. Roll the large cookie dough ball in your hands to ensure it’s smooth. Repeat with the rest of the dough and 18 peanut butter cups.
5. Bake the cookies for 10-11 minutes or until very lightly browned on the sides. Some cookies may be taller than others, depending how the peanut butter cup was positioned inside. Just press the cookies down a bit to flatten them out. Allow to cool on the cookie sheet for at least 10 minutes and transfer to a wire rack to cool completely.
6. Make the drizzle: melt chocolate chips and peanut butter together in the microwave, stirring often to prevent seizing. Add 1 teaspoon of shortening if the mixture isn’t smooth. Drizzle over cooled cookies.
7. Cookies stay fresh stored covered at room temperature for up to 7 days.

Recipe adapted >>>>>  here

Recipes Cookbook - Blueberry Oatmeal Greek Yogurt Muffins

Blueberry Oatmeal Greek Yogurt Muffins | #Powermuffins #Chocolatebananaproteinmuffins #Blueberrymuffinswithgreekyogurt #Healthyblueberrymuffinswithgreekyogurt #Chocolateproteinpowdermuffins #Kidsproteinmuffins #Blueberryoatmealgreekyogurtmuffins #Healthysnacks #Healthyeating #Healthydesserts #Snackrecipes #Yummyfood

Ingredients

• 1 cup + 1 tbsp all-purpose flour, divided
• 1 cup rolled oats
• 2 tsp baking powder
• 1/4 tsp salt
• 2 large eggs, lightly beaten
• 1 cup plain Greek yogurt
• 1/3 cup honey
• 1/4 cup milk
• 2 tsp vanilla extract
• 1 cup blueberries, frozen or fresh

Instructions

1. Preheat your oven to 350 degrees F and either grease a muffin pan or line with 12 silicone liners.
2. Combine 1 cup flour, oats, baking powder and salt in a large bowl.
3. In a medium bowl, whisk together the eggs, yogurt, honey, milk, and vanilla until well combined.
4. Stir the wet ingredients into the dry ingredients until combined.
5. Toss the blueberries in the remaining flour and then carefully fold them into the batter.
6. Divide the batter evenly among the muffin cups, filling to the top.
7. Bake for 18-20 minutes, or until the tops are firm and just starting to turn golden. A toothpick should come out clean.
8. Allow the muffins to cool completely in pan before transferring them to a storage container or eating.

recipe adapted >>>>>  here

Recipes Cookbook - Vegan Pumpkin Sugar Cookies

Vegan Pumpkin Sugar Cookies |#Veganhalloweentreats #Vegancake #Veganpumpkincinnamonrolls #Veganpumpkinsugarcookies #Veganhalloweencookies #Dairyfreepumpkincookies #Veganpumpkinbars #Dessertrecipes #Vegandessertrecipes #Glutenfreedesserts #Glutenfreebaking #Cookingrecipes

Ingredients

• 1/2 cup vegan butter (such as Earth Balance // softened* // 1 stick yields 1/2 cup)
• 1/2 cup organic cane sugar (plus more for topping)
• 1/4 cup brown sugar
• 1 tsp pure vanilla extract
• 1/4 cup pumpkin puree*
• 1 1/2 heaping cups unbleached all-purpose flour (sub up to 1/3 whole-wheat pastry)
• 1/2 Tbsp cornstarch or arrowroot powder (for thickening/binding)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp pumpkin pie spice
• 3/4 tsp ground cinnamon
• 1 Tbsp unsweetened almond milk (or other non-dairy milk)
• FROSTING (optional) :
• 1/2 cup vegan butter (such as Earth Balance // softened* // 1 stick yields 1/2 cup)
• 1 1/2 Tbsp 1 1/2 Tbsp pumpkin butter* (optional)
• 1/2 tsp vanilla extract (optional)
• 2 1/2 - 3 cups powdered sugar
• 1/4 tsp each ground cinnamon and pumpkin pie spice
• 1 splash non-dairy milk

Instructions

1. Add softened butter to a large mixing bowl and cream with a mixer for 1 minute.
2. Add sugar, brown sugar and vanilla and beat for 1 more minute. Add pumpkin and mix once more.
3. Set your sifter over something that will catch fall out and add dry ingredients. Use a spoon to briefly stir, then sift over butter and sugar ingredients, to combine.
4. Mix until incorporated, being careful not to over mix. Then add almond milk and mix until a soft dough is formed. Freeze dough for 15 minutes, or refrigerate for 30 minutes (or chill overnight), preheat your oven to 350 degrees F (176 C), and position a rack in the center of the oven.
5. Scoop out heaping 1 Tbsp amounts of dough and roll into balls. Place on a clean baking sheet 2 inches apart to allow for spreading. Dip a glass into cane sugar and then gently smash the cookie ball down into a disc (see photo).
6. Bake on the center rack for 10-12 minutes or very slightly golden brown.
7. Let rest on pan for a few minutes. Then transfer to a cooling rack to cool completely. Prepare frosting in the meantime.
8. FOR FROSTING: Wipe/rinse your mixing bowl clean and add softened butter. Beat until light and fluffy. Then add vanilla, spices, and pumpkin butter (optional) and mix once more.
9. Add powdered sugar 1/2 cup at a time and continue mixing until thick and creamy. Drizzle in a little non-dairy milk to thin. You want this frosting to be pretty thick so it will hold its shape once on the cookies, so only add a little milk and add more powdered sugar if it gets too thin.
10. Once cooled, frost cookies and top with a sprinkle of pumpkin pie spice or cinnamon. Store leftovers covered at room temperature for up to a few days. Freeze for longer-term storage.

Recipe adapted >>>>>  here

Recipes Cookbook - the best Peànut Butter ànd Jelly Cookie Recipe

the best Peanut Butter and Jelly Cookie Recipe |#Peanutbutterthumbprintcookies #Cookiedesserts #Browniecookies #Holidaycookies #Cookiesrecipes #Dessertrecipes #Peanutbutterandjellycookies #Chocolatepeanutbutterbrownies #Peanutbutterstuffedbrownies #Browniemixrecipes #Peanutbutterblondies #Oreoricecrispytreats

Ingredients

• 1 cup Jif Creamy Peanut Butter
• ⅓ cup Smucker's Raspberry Preserves
• 1 cup Sugar + ¼ cup Sugar
• 1 Egg
• 1 tsp. Vanilla Extract

Instructions

1. Mix Peanut Butter, 1 cup Sugar, Egg and Vanilla together in medium sized mixing bowl with large spoon. Stir well.
2. Place dough in fridge, and refrigerate dough for 45 minutes – 1 hour.
3. While waiting for dough to chill, line cookie sheets with Parchment Paper, and pour 1/4 cup sugar into small bowl and set aside.
4. After dough has been chilled, roll into small tablespoon sized balls, then roll around in small sugar bowl.
5. Place on parchment lined cookie sheets, approx. 2 inches apart. {do not flatten dough balls}
6. Bake at 350 degrees for 8 – 10 minutes, or until done.
7. Immediately after removing from oven, gently push down in the center of the cookie making an indent with your thumb.
8. Allow to cool slightly, then transfer to cooling rack to finish cooling.
9. Once cookies have cooled, microwave jam for 30 seconds in a microwave safe dish and stir until consistency softens up a bit.
10. Carefully spoon a dollop of jam into the center of each cookie. Once jam sets it's time to ENJOY!

Recipe adapted >>>>>  here

Recipes Cookbook - Easy Keto No Bake Cookies

Keto No Bake Cookies - The BEST Easy Low Carb Cookie Recipe! | #Verygood #delicious #Followed #recipe #Ketorecipeseasy #Ketodessertrecipes #Ketofrosty #Lowcarbdessertseasy #Ketosnacks #Lowcarbdessertrecipes

Ingredients

• 1 1/3 cups creamy peanut butter
• 2 teaspoons vanilla extract
• 2 Tablespoons cocoa powder unsweetened
• 2 cups coconut flakes unsweetened
• 2 Tablespoons butter melted
• 1 teaspoon erythritol (optional)

Instructions

1. Prepare a large baking sheet with parchment paper or a non-stick silicone baking mat.
2. in a large mixing bowl, combine the peanut butter, vanilla extract, melted butted, coconut flake and cocoa powder and stir until well combined. (If you like your cookies a little sweeter, feel free to add 1-2 teaspoons of your favorite sugar-alternative. We used Swerve.)
3. scoop batter onto your prepared baking sheet. Use the back of the spoon to gently shape each scoop into into a 3" cookie.
4. Place in freezer for 30 minutes to set.
5. store in an airtight container in the freezer.

recipe adapted >>>>>  here

Recipes Cookbook - Cream Cheese Cookies

Cream Cheese Cookies | #Lowcarbdesserts #Nocarbdiets #Ketodietrecipes #Lowcarbeating #Ketorecipeseasy #Ketosnacks #Coconutflourrecipes #Ketosnickerdoodlecookies #Almondflourcookies #Ketolemonsourcreammuffins #Lowcarbdesserts #Ketoshortbreadcookies

Ingredients

• 1/2 cup Coconut Flour
• 3 tablespoons Cream cheese softened
• 1 Egg
• 1/2 cup Butter softened
• 1/2 cup Erythritol or other sugar substitute
• 1 teaspoon Vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Instructions

1. In a bowl, cream together the butter, cream cheese and erythritol (or sugar substitute of choice).
2. Add the vanilla extra and egg. Beat until smooth.
3. Add the coconut flour, baking powder and salt and beat until combined. The mixture will be sticky.
4. Place the mixture onto a piece of wax paper (or parchment paper). Mould into a log shape, using the paper to roll out and wrap the paper around the dough and secure the ends like a Christmas cracker.
5. Place in the fridge to firm up for at least an hour.
6. Preheat the oven to 180C/350F degrees.
7. Line a baking tray with parchment paper.
8. Remove the dough from the fridge and cut into 1 cm slices.
9. Place the slices on the baking tray.
10. Bake for 15-18 minutes until golden.

recipe adapted >>>>>  here

Recipes Cookbook - Valentine’s Chocolate Chip Cookie Hearts

Valentine’s Chocolate Chip Cookie Hearts | #Valentinesdayfood #Valentinesdaytreats #Valentine'sdayrecipes #Valentinesdaydesserts #Valentinefun #Valentinessnacks #Bakesaleideas #Bakesaletreats #Valentinesdayfood #Valentinesdaytreats #Valentine'sdayrecipes #Valentinesdaydesserts

Ingredients

• 1 package Refrigerated cookie dough (or you can make your own!)
• 1 bag Candy Melts
• 1/4 cup Sprinkles

Instructions

1. Preheat oven to 350 degrees.
2. Fill each heart-shaped cavity firmly with the cookie dough (about 3/4 full). Make sure it is pressed down nice and tight.
3. Place the mold on a cookie sheet and place in the oven for about 10-13 minutes or until sides begin to get golden brown.
4. Take out of the oven and let cool COMPLETELY!
5. Loosen the edges of each heart mold and gently pop out. (mine popped out without even loosening - I did not grease the molds before)
6. Place the sprinkles in a small bowl and lay out the wax paper.
7. Melt the dipping chocolate according to instructions on the packing.
8. Dip half of the cookie in the chocolate and then immediately in the sprinkles and lay on the wax paper until the chocolate hardens.

recipe adapted >>>>>  here

Recipes Cookbook - DARK CHOCOLATE CHOCOLATE CHIP COPYCAT COOKIES

DARK CHOCOLATE CHOCOLATE CHIP COPYCAT COOKIES |#cookies #Doublechocolatechipcookierecipe #Cookiedesserts #Smoresstuffedcookies #Yummydesserts #Dessertideas #Chocolatechocolatechipcookieschewy #Chocolatemintcookies #Andesmintcookies #Dessertrecipes #Deliciousdesserts #Bakingrecipes

Ingredients

• 1 cup Cold Butter cut into small cubes
• 1 cup Brown Sugar
• 1/2 cup Sugar
• 2 Eggs
• 1/2 cup Dark Baking Cocoa
• 1 cup Cake Flour
• 1 1/2 cup All-Purpose Flour
• 1 teaspoon Cornstarch
• 3/4 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1 1/3 cup Semisweet Chocolate Chips

Instructions

1. Preheat oven to 410 degrees.
2. In large bowl, cream together cold butter and sugars until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition.
3. Add cocoa, cake flour, all-purpose flour, cornstarch, baking soda, and salt and stir until combined. Stir in semisweet chocolate chips.
4. Chill dough for 15 minutes.
5. Separate dough into large balls and place on lightly colored cookie sheet. Lightly press on top of dough to smooth out. If you have a scale, you can make them anywhere from 4.5 ounces - 6 ounces. You will fit 4-6 cookies on one large cookie sheet. The dough makes 8-12 extra large cookies.
6. Bake for 9-11 minutes or until golden brown on the top. Let them rest for at least 10-15 minutes to set.

Recipe adapted >>>>>  here