Peanut Butter & Raspberry Jam Thumbprint Cookies recipe
Like a peanut butter and jelly sandwich rolled in sugar these PB&J thumbprint cookies are a sweet treat with a touch of nostalgia.
Instead of using regular smooth peanut butter Caroline Wright uses The Bee's Knees peanut butter which gives this regular lunchbox cookie a delightful hint-of- honey flavor.
Add these to your holiday cookie trays and they'll be gobbled up immediately!
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UPDATE: This giveaway is over. The random winner has been chosen and notified. Make sure to subscribe to our channel to stay up to date on future peanut butter giveaways.
PEANUT BUTTER GIVEAWAY
Enter to win a Big Six peanut butter six pack: 1) SUBSCRIBE to the Peanut Butter & Co. YouTube channel AND 2) leave a comment telling us about your favorite peanut butter cookie recipe.
Giveaway ends 12/29 11:59pm EST. One random winner will be selected and contacted on 12/30. One random winner will be selected. Open to US Residents only. Must be 18 years or older to enter.
CREDITS
presenters ALEJANDRA RAMOS and CAROLINE WRIGHT, director TERENCE ZIEGLER, producer LEE ZALBEN, executive producer MARISA DRISCOLL, associate producer GING STEINBERG, director of photography PETER PIOPPO, art direction JAMIE B. SILVER, music JONATHAN ZALBEN, sound KEN WILKINSON, editor TERENCE ZIEGLER, transcript & annotation supervision LINDSAY NAPLE, assistant director DAVID BOURLA, still photography ANDREA HERNANDEZ, food stylist MATTHEW VOHR, hair & makeup NICOLE BLAIS, wardrobe CHRISTIAAN CHOY, production assistant JAMA MCMAHON. filmed in NEW YORK CITY at STUDIO P.
Old Time Peanut Butter Cookies Learn By Brenda Gantt | Cooking With Brenda 2022 | Brenda Recipes
Cooking with Brenda Gantt, Andalusia, Alabama.
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People still cook some foods over an open flame, in addition to using tools like microwaves toasters, and stovetops.
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How to Make Peanut Butter Cookies - Easy Peanut Butter Cookie Recipe Soft and Chewy
Print this recipe here on my website:
In this episode of In the Kitchen with Matt I will show you how to make peanut butter cookies. This recipe is easy to make and the peanut butter cookies wind up being soft and chewy and oh so delicious. If I can make them, you can make them, let's get baking!
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Ingredients:
1 cup of peanut butter (250g)
1/2 cup of softened unsalted butter (115g)
1/2 cup of light brown sugar (packed) (100g)
1/2 cup of white granulated sugar (105g)
1 egg
3 tbsp. of milk (45ml)
1 tsp. of vanilla extract (5ml)
1 1/4 cup of all-purpose flour (150g)
1 tsp. of baking powder (5g)
1/4 tsp. of salt (1g)
Helpful tools:
Artisan Mat (Silicone Baking Mat):
Hand Mixer or Stand Mixer
Whisk
Fork
Spoon
Bowls
This is not a sponsored video, all products used were purchased by me.
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Transcript:
Hello and welcome back to In the Kitchen with Matt, I am your host Matt Taylor. Today I am going to show you how to make peanut butter cookies, mmm, yummy. This homemade peanut butter cookie is really is to do, if I can do it, you can do it, let’s get baking. All right first we are going to preheat our oven to 375 degrees. We have one cup or peanut butter, and what we are going to do is take our butter, we have one half cup of softened butter, one half cup of light brown sugar, one half cup of white granulated sugar, and with a hand mixer or stand mixer, let’s go ahead and cream this all together. Okay once we are done let’s go ahead and scrape the sides. Okay, now we have 3 tablespoons of milk, let’s add that, start the, cream it together, scrape the sides, one egg, cream that in together, 1 tsp. of vanilla extract. And then let’s scrape the sides one more time, and then we take 1 and ¼ cups of all purpose flour, add one tsp. of baking powder, 1 fourth tsp. of salt. And then with a fork or a whisk or you can sift it together; let’s mix this all together. All right, come back to our peanut butter, and then we are going to add this, about a third of a time, add the flour to the peanut butter mixture. Let’s turn on the mixer, scrape the sides, add another third of the flour, okay, and then let’s add the rest of the flour, and scrape the sides one more time. Okay once we are done mixing, let’s go ahead and clean the beaters. As a kid, my favorite part of cookie making was actually licking off the beaters, some how my mom always would clean off a ton, to where, like that, to where I would barely have any to lick off. And now our dough is ready to go. All right, now it is time to roll out our cookies. So what you do, I just take a table spoon, you can use whatever method you want, this just helps to get the same amount of cookie, and just get some dough here, and then I am going to roll it into a ball like that, and then you place it on a cookie sheet, and then what you are going to do is you are going to take a fork, and you are going to push it down like that. And you can leave it like that shape, or you can come in to this other side and go like that, all right, now, optionally what you can do also, what I like to do, if you want extra sweet cookies, go ahead and take your dough and roll it into sugar, all around like that, pretty cool, go ahead and do the same thing. And if the edges start to split a little bit, that is totally fine, you can just come in here and push them back together, if you want a nice perfectly formed cookie, pretty cool, and now I am going to finish rolling those out. Now I am using a silicone-baking mat, this is an artisan mat brand, it is not necessary, you can use parchment paper if you like, I really like these artisan mats, it really helps the cookie to not burn on the bottom, and you can re-wash it, they last a long time, I will put a link down below if you want to pick one up, this batch is ready to go. So what we do is bake these in the oven, 375 degrees for 8 to 10 minutes, or until the edges get slightly brown, on to that step. All right after they come out of the oven, just let them set on the cookie sheet for about 5 minutes then transfer them over to a wire rack to cool completely.
Flourless Peanut Butter Cookies Recipe with Honey or Date Syrup
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