Peanut Butter Cookies

I found this recipe on foodnetwork.com.  Jud and I are going to pick-up Bodie and Nick from daycare tomorrow and I am taking these for a snack.  I haven't tasted them yet, but they look delicious.  The only thing I changed is that I added the chocolate chips to the batter instead of making a thumb print in the cookie dough and adding the chocolate chips to the center. This just seemed easier.
peanut butter cookies



Ingredients:
3/4 cup sugar
3/4 cup light brown sugar
1 1/2 stick unsalted butter, softened
3/4 cup peanut butter
2 eggs
1 3/4 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup chocolate chips
Directions:
Preheat the oven to 350 degrees F.
In a mixer with a paddle attachment, combine the sugars, butter and peanut butter. Beat until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating after each addition. Sift together the flour, baking soda, and salt. Add to dough. Dough should be stiff enough to shape with your hands. Make 1-inch balls and place on a lightly greased cookie sheet. Gently press thumb into the balls to flatten the cookies slightly and make an indentation in the center of the cookie. Press 3-4 chocolate chips into the indentation.  Bake 15-20 minutes, or until lightly golden brown. Remove cookies from the oven and transfer to wire racks to cool.
I found that 13 min. was perfect for my oven, so keep a close watch on the first batch to check the time you should cook for your particular oven.

Oatmeal Peanut Butter Chocolate Chip Cookies

I found this recipe on Pinterest, but I didn't write where I got it.  I tried typing in Oatmeal Peanut Butter Chocolate Chip Cookies, but I couldn't find the one I used.  The author uses organic when possible, I did not.

Ingredients:
1/4 cup butter - softened
3/4 cup sugar
3/4 cup brown sugar
1 1/4 teaspoon baking soda
3 cups rolled oats
6 ounces chocolate chips
2 eggs
1 teaspoon vanilla
1 cup peanut butter
1/2 cup chopped pecans
Combine sugars and butter in a large bowl. Beat until creamy. There wasn't enough butter for it to be real creamy. Add eggs, vanilla, and baking soda. Mix well. Add peanut butter and mix. Sir in oats, chocolate chips, and nuts. Place dough by heaping teaspoons onto a lightly greased cookie sheet, about 2 inches apart. Bake 10-12 minutes or until light gold on the edges. Makes approximately 48 cookies. When I took them out of the oven, they were to soft to get up with the spatula.  I had to let them cool about 5 minutes before I was able to move them to a wire rack to cool completely.

Chocolate-Mint Ice Cream Sandwiches

I hope my friends from H.P.B.C. enjoyed this because I won't be making it again.  It is very labor intensive.  I cut these in thirds because the size the recipe calls for is much too big and a little too thick for the cookie.









Printable Version
Ingredients:
2 cups all purpose flour
1/2 cups cocoa powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups confectioners' sugar
2 large egg yolks
1 teaspoon pure vanilla extract
2 quarts mint chocolate-chip ice cream
Directions:
1. Make the cookie-sandwich dough: Preheat oven to 350 degrees F. Sift together the flour, cocoa, and salt in a medium-sized bowl and set aside. Beat the butter and sugar together in a large bowl with an electric mixer set on medium speed until light and fluffy. Add the egg yolks and vanilla to the butter mixture and beat to incorporate. Reduce mixer speed to low and slowly add the flour mixture. Beat until a firm dough forms. Divide dough in 1/2 and shape each half into a rectangle, about 4" X 3". Wrap in plastic and shill for 20 minutes.
2. Shape the cookies: Line a 13" X 9" baking pan with plastic wrap and spread the ice cream in the pan. Cover with plastic wrap and refreeze. Line two baking sheets with parchment paper and set aside. Roll one rectangle of dough out to 1/4 inch in thickness approximately 9X11". Cut the dough into six 2 1/2 X 5" rectangles. (I would make them 2" X 3") Repeat using the remaining dough for a total of 12 cookies. Using the blunt end of a wooden skewer, poke holes into the cookies (5 rows with 3 holes in each row). Place the cookies about 2" apart on the prepared baking sheets and bake for 15 minutes. Remove from oven and let cool for 5 minutes on the pan. Transfer the baked cookies to a wire rack and let cool completely.
3. Assemble the sandwiches: Place 6 cookies face down on a clean work surface. Remove the ice cream from the baking dish and unwrap it. Using a sharp knife, cut six 2 1/2 X 5" (or whatever size you chose)  rectangles from the ice cream. Place one piece of ice cream on each of the cookies and top with remaining cookies. Wrap tightly with plastic wrap and freeze until set-- about 30 minutes.