Homemade Nutter Butters

 (GOOD with and without the filling)

Ingredients for the cookies

 3/4 cup creamy peanut butter 

1/4 cup unsalted butter, at room temperature 

1 cup packed light brown sugar 

1 large egg, at room temperature 

1 teaspoon pure vanilla extract 

1 cup all-purpose flour 

2 tablespoons cornstarch 

1/4 teaspoon baking soda 

1/2 tsp salt

If you want to add the filling and make a sandwich cookie:

 1/2 cup creamy peanut butter 

2/3 cup powdered sugar 

3 - 4 tablespoons heavy cream 

1/2 teaspoon vanilla extract

 Instructions:

1. First, make the cookies. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside. 

2. In a stand mixer fitted with the paddle attachment, beat together the peanut butter, butter and brown sugar on low speed until combined. Gradually increase the speed to medium-high and beat until light and fluffy, about 1 minute. Use a silicone spatula to scrape down the sides and bottom of the bowl, then add in the egg and vanilla. Beat to combine.

 3. Add the flour, cornstarch, baking soda, and salt and beat on low speed until just combined and no streaks of flour remain. 

4. Use a 1 ounce cookie scoop to portion out equal amounts of dough. Shape the dough balls into flat oval discs. 

(If you are making a sandwich cookie: using your fingers to pinch the middle in so that each one looks like a peanut.)

Place the dough on the prepared baking sheets, spacing the dough 2 inches apart. Use a fork to make crosshatches on each circular end of the dough. 

5. Bake for 9 to 10 minutes or until the cookies have puffed up and are set and firm around the edges but still somewhat soft in the middle*. Remove the baking sheet from the oven and allow the cookies to cool completely. 

 

For sandwich cookie: While the cookies cool make the filling. 

In a stand mixer fitted with the paddle attachment, combine the peanut butter, 

powdered sugar, 

3 tablespoons of the heavy cream

vanilla extract. 

Beat on low speed until smooth–do not over mix or the cream can split! If the filling feels too thick add the last tablespoon of cream. 

Transfer to a piping bag. 07. Match up the cooled cookies into pairs. Pipe about two teaspoons worth of filling onto the bottom of one half and sandwich together with the other half. Repeat with the remaining cookies. Enjoy

Maple Pecan Snickerdoodles

Maple Pecan Snickerdoodles

Sally's Baking addiction photo!

Another great recipe from Sallys Baking Addition! 

5 Stars4 Stars3 Stars2 Stars

]Prep Time: 2 hours, 30 minutes (includes chilling)

Cook Time: 13 minutes

 

Total Time: 2 hours, 50 minutes

Yield: 32-36 cookies

These maple pecan snickerdoodles are soft and chewy with irresistible maple and cinnamon flavors. Set aside at least 2 hours to chill the cookie dough before rolling and baking. See recipe notes for additional information about some key ingredients.

Ingredients

• 2 and 1/2 cups (313g) all-purpose flour 
• 1 teaspoon cream of tartar*
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
• 1/2 cup (100g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 1 large egg, at room temperature
• 1/4 cup (60ml) pure maple syrup*
• 1 teaspoon pure vanilla extract
• 1 and 1/2 teaspoons maple extract*
• 1 cup (130g) chopped pecans (plus pecan halves for topping)*

Topping

• 1/3 cup (70g) granulated sugar
• 1 teaspoon ground cinnamon
• optional for topping: 32-36 pecan halves

Instructions

1. Cookies: Whisk the flour, cream of tartar, cinnamon, baking soda, and salt together in a medium bowl. Set aside.
2. Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium speed until smooth, about 2 minutes. Add the egg and beat on high until combined, about 30 seconds. Scrape down the sides and bottom of the bowl as needed. Beat in the maple syrup, vanilla extract, and maple extract until combined.
3. Pour the dry ingredients to the wet ingredients, and then beat on low until combined. Beat in the chopped pecans. Dough will be thick and soft.
4. Cover and chill the dough for 2 hours in the refrigerator (and up to 3-4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
5. Topping: Mix the granulated sugar and cinnamon together. Set aside.
6. Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
7. Roll cookie dough into balls, about 1.5 Tablespoons of dough per cookie.  Roll each ball generously into cinnamon sugar topping and place 2-3 inches apart on prepared baking sheets. Gently press a pecan half into the tops of each dough ball. (Not too hard or the pecan may break.)
8. Bake for 13-14 minutes or until lightly browned around the edges. The centers will look very soft.
9. Remove from the oven. If your warm cookies look puffy, lightly bang the pan on the counter when you remove it from the oven. That will help slightly deflate the cookies. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
10. Cover and store leftover cookies at room temperature for up to 1 week.

Notes

1. Make Ahead Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3-4 days. Allow to come to room temperature then continue with step 5. Make sure that you let it come to room temperature before rolling the dough, coating in topping, and baking the cookies. You can also freeze the cookie dough balls. Roll the dough into balls then freeze the balls for up to 2-3 months. You can freeze the cookie dough balls with the cinnamon sugar topping or without, but I recommend freezing without the topping. When you are ready to bake, remove the balls from the freezer, let sit for 30 minutes, preheat the oven, and then roll into topping. You can also freeze the baked cookies for up to 3 months. Thaw overnight in the refrigerator before serving.
2. Maple Syrup: Avoid “breakfast syrup” which doesn’t have the same robust maple flavor that pure syrup contains.
3. Maple Extract: Pure maple syrup isn’t enough to guarantee mega maple flavor. Without the crutch of maple extract, the cookies lack flavor. I use McCormick maple extract. You can find it in the baking aisle.

Find it online: https://sallysbakingaddiction.com/maple-pecan-snickerdoodles/

Snickerdoodles-No Creme of Tarter

For the Snickerdoodle Topping

·        ¼ cup (1.75 ounces or 50 grams) granulated sugar

·       2 Tablespoons ground cinnamon

For the Snickerdoodle Dough

·        2 ⅓ cups (10.5 ounces or 298 grams) all-purpose flour

·        1 teaspoon baking powder

·        1 teaspoon kosher salt

·        1 cup (8 ounces or 227 grams) unsalted butter, at room temperature

·        1 ½ cups (10.5 ounces or 298 grams) granulated sugar

·        1 large egg, at room temperature

·        2 teaspoons pure vanilla extract

• Prep the oven and pans. Position a rack in the center of the oven and preheat the oven to 375°F. Line two half sheet pans with parchment paper.
• Make the snickerdoodle topping. Whisk together ¼ cup (1.75 ounces or 50 grams) granulated sugar and the ground cinnamon in a shallow bowl.
• Make the snickerdoodle cookie dough. In a medium bowl, whisk together the flour, baking powder, and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and butter. Beat on medium-high speed until light, fluffy, and doubled in volume, 2 to 3 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary. Reduce the mixer to low and add the egg and vanilla and beat until just combined. Scrape down the bottom and sides of the bowl. With the mixer on low, gradually add the dry ingredients and beat until just combined. Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds.
• Assemble the cookies. Use a 3-Tablespoon cookie dough scoop to portion the cookie dough into balls. Roll each in the snickerdoodle topping, covering them completely. Place the coated cookies at least 3 inches apart on the prepared sheet pans.
• Bake the cookies. Bake one pan at a time for 12 minutes, or until the edges have set but the centers are still gooey. The cookies will look puffed when you pull them out of the oven, but will fall and crack into the perfect cookies as they cool. Cool the cookies on the pan on a wire rack for 20 minutes, or until the edges and bottoms of the cookies have set and feel firm to the touch. Repeat with the remaining cookie dough.

DOUBLE BATCH DIRECTIONS

For the Snickerdoodle Topping

·        1/2  cup (1.75 ounces or 50 grams) granulated sugar

·       4 Tablespoons ground cinnamon

For the Snickerdoodle Dough

·        4 2/3 cups (10.5 ounces or 298 grams) all-purpose flour

·        2 teaspoon baking powder

·        2 teaspoon kosher salt

·        2 cup (8 ounces or 227 grams) unsalted butter, at room temperature

·        3 cups (10.5 ounces or 298 grams) granulated sugar

·        2 large egg, at room temperature

·        4 teaspoons pure vanilla extract

• Prep the oven and pans. Position a rack in the center of the oven and preheat the oven to 375°F. Line two half sheet pans with parchment paper.
• Make the snickerdoodle topping. Whisk together ¼ cup (1.75 ounces or 50 grams) granulated sugar and the ground cinnamon in a shallow bowl.
• Make the snickerdoodle cookie dough. In a medium bowl, whisk together the flour, baking powder, and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and butter. Beat on medium-high speed until light, fluffy, and doubled in volume, 2 to 3 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary. Reduce the mixer to low and add the egg and vanilla and beat until just combined. Scrape down the bottom and sides of the bowl. With the mixer on low, gradually add the dry ingredients and beat until just combined. Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds.
• Assemble the cookies. Use a 3-Tablespoon cookie dough scoop to portion the cookie dough into balls. Roll each in the snickerdoodle topping, covering them completely. Place the coated cookies at least 3 inches apart on the prepared sheet pans.
• Bake the cookies. Bake one pan at a time for 12 minutes, or until the edges have set but the centers are still gooey. The cookies will look puffed when you pull them out of the oven, but will fall and crack into the perfect cookies as they cool. Cool the cookies on the pan on a wire rack for 20 minutes, or until the edges and bottoms of the cookies have set and feel firm to the touch. Repeat with the remaining cookie dough.

From this blog

Sharon’s Chocolate chip sea salt cookies

       •      2-1/4 c. Cake flour * DIY below

       •      1-1/2 c. All purpose flour 

       •      1-1/4 tsp. Baking soda 

       •      1-1/2 tsp baking powder 

       •      1 tsp. Salt (add  1/2tsp. more if not sprinkling on top.)

       •      2-1/2 sticks butter softened 

       •      1-1/2 c. Light brown sugar 

       •      3/4 c. Sugar 

       •      2 large eggs

       •      2 tsp vanilla 

       •      20 oz. Chocolate chips/ chunks (about 3 heaping cups)

       •      Sea salt 

 

Directions 

       ⁃Sift dry ingredients 

       ⁃Cream butter and sugars together Until fluffy. About 3-4 minutes. 

       ⁃Reduce speed and add dry ingredients and mix until just combined. 

   -  Add vanilla and eggs

Do not over mix. 

       ⁃Add chocolate chip and mix by hand. 

       ⁃Scoop into golf size balls and refrigerate for 1 hour. Dough can be refrigerated up to 48 hours or frozen for up to 3 months. Should thaw slightly before baking 

       ⁃Line cookie sheet with parchment and bake at 350 degrees F for 10-12 minutes for softer cookie. 12-15 for crispy cookie. 

       ⁃Let cool on cookie sheet for 10 minutes before transferring to a cooling rack. 

       ⁃Makes approximately 36 golf ball size cookies.

 

*DIY Cake flour: Measure 2 1/4 cups all-purpose flour, then scoop out and remove 4 tablespoons plus 1 teaspoon. Now add 4 tablespoons plus 1 teaspoon cornstarch.

Best Big, Fat, Chewy Chocolate Chip Cookie

Ingredients

* 2 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon Baking Powder
* 1/2 teaspoon salt
* 3/4 cup unsalted butter, melted
* 1 cup packed brown sugar
* 1/2 cup white sugar
* 1 tablespoon vanilla extract
* 1/4 teaspoon Almond extract
* 1 egg
* 1 egg yolk
* 2 cups semisweet chocolate chips

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

2. Sift together the flour, baking soda, baking powder, and salt; set aside.

3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely

Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies

• A Sally's recipe
• 32 cookies
  
  

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Description

Big fat peanut butter oatmeal chocolate chip cookies are easy, thick, and exploding with peanut butter, oats, and chocolate chips to satisfy your cookie cravings.

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Ingredients

• 1 and 1/2 cups (180g) all-purpose flour (spoon & leveled)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks; 235g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 1/2 cup (100g) packed light or dark brown sugar
• 2 large eggs, at room temperature
• 1 cup (260g) creamy peanut butter
• 2 teaspoons pure vanilla extract
• 2 cups (180g) old-fashioned whole rolled oats
• 2 and 1/2 cups (450g) semi-sweet chocolate chips, plus more for topping if desired

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Instructions

1. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
2. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the granulated sugar and brown sugar and beat on medium-high speed until creamed, about 2 minutes. Add the eggs, peanut butter, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
3. Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, add the oats. Once combined, beat in the chocolate chips. Dough will be thick and sticky. Cover and chill the dough for at least 20 minutes in the refrigerator (and up to 4 days). If chilling for longer than 1 hour, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
4. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
5. Scoop balls of dough, 2 Tablespoons of dough per cookie, and arrange 3 inches apart on the baking sheets. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft.
6. Remove from the oven and allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops– this is only for looks!
7. Cookies stay fresh covered at room temperature for up to 1 week.