An all-time classic favorite: The Peanut Butter Cookie

Another all-time favorite: The Peanut Butter Cookie.
Crunchy and crisp.  Soft and savory.
Cross-hatched or thumbprint.
Or bedazzled with nuts, chocolate bits…or other seasonal tidbits…
Think: ice cream sandwiches. Or crafty no-bake creations.
Anywhich way… so classic with a tall cool glass of milk, or coffee break time.
The Menu Shoppe has it covered… classic bests for best menus.
Our Chalkboard and LED Board are so perfect for bakeries or bistros.
Cookie treats are also terrific as Thank you bonbons or turn down service.
Classics prevail.
Peanut Butter Cookies…with a crunch…
1 cup smooth peanut butter
1 cup sugar
1 teaspoon baking soda
1 extra-large egg, lightly beaten
2 tablespoons finely chopped peanuts (optional)
1/4 cup mini chocolate chips (optional)
Preheat the oven to 350° and position 2 racks in the upper and lower thirds. In a medium bowl, mix the peanut butter with the sugar, baking soda and egg. Stir in the peanuts and chocolate chips. Roll tablespoons of the dough into 24 balls. Set the balls on 2 baking sheets, and using a fork, make a crosshatch pattern on each cookie. Bake for 15 minutes, shifting the baking sheets from front to back and bottom to top, until the cookies are lightly browned and set. Let cool on a wire rack.
Peanut Butter Cookies…softly…
1 cup sugar
1 cup creamy peanut butter
1 egg, slightly beaten
1 teaspoon vanilla extract
Combine all ingredients. mix well.
Roll dough into one-inch balls and place on an ungreased baking sheet.
Use a fork to press a crisscross pattern into the top of each cookie. Bake at 325 degrees for 10 minutes or until golden.
Let cool before removing from sheet.
Or this unique treat so ideal for the summer swelter…
No-Bake Chocolate Peanut Butter Cookies
4 cups sweetened puffed-corn cereal like Corn Pops (4 ounces)
4 large peanut butter cups (3 ounces each)
1/2 cup creamy peanut butter
3/4 cup chocolate sprinkles
In a food processor, grind 3 cups of the corn cereal to a powder. Add the peanut butter cups and peanut butter and process until the mixture is glossy and comes together, about 2 minutes. Add the remaining 1 cup of corn cereal and process until very finely chopped and the mixture just holds together; you should still see small flecks of cereal. Roll the mixture into a 9-inch log and wrap in plastic. Roll the log back and forth until smooth. Unwrap the log and spread the chocolate sprinkles on the plastic wrap. Roll the log in the sprinkles, pressing to help them adhere. Wrap and refrigerate for 15 minutes.
Cut the log into 18 pieces and roll the edges in any leftover sprinkles. Serve.
NOTE:  The sliced cookies can be refrigerated for up to 5 days.
Or this cool confection…
Peanut Butter and Jelly Ice Cream Sandwiches
from Simply…Gluten-free Desserts by Carol Kicinski
3/4 cup jelly or jam, at room temperature
Prepare the peanut butter ice cream and let harden in the freezer for about 6 hours.
Prepare the dough for peanut butter cookies and divide the dough into 16 walnut-size balls. Proceed with the recipe from there, baking the cookies 10 to 12 minutes at 350F.
Let cool completely.
To assemble the ice cream sandwiches remove the ice cream from the freezer and let it stand at room temperature for about 5 minutes to soften slightly.  Spread a layer of jam on the flat side of each peanut butter cookie. Place a scoop of peanut butter ice cream in the center of half the cookies, on top of the jam. Top with the remaining cookies, jam side down. Gently squeeze the cookies together until the ice cream and jam come to the edges of the cookies. Put the ice cream sandwiches back in the freezer for at least 15 minutes to harden the jam.  Can be made 2 days ahead. Place them in a large plastic storage bag or airtight container and store in freezer.
If it’s on the menu…the Menu Shoppe has it covered.
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This entry was posted in bakery, bistros, Chalkboard Collection, cookies, deli, LED Specials Board, National Food Holiday, snacks and tagged , , , , , , . Bookmark the permalink.

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