Peanut Butter Frosting

Servings: 12 generously frosted cupcakes or 24 modestly frosted cupcakes

Ingredients

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1 cup butter softened to room temperature (226g)

1 cup creamy OR crunchy (My fave!) peanut butter (245g)

3 cups powdered sugar (375g)

1 teaspoon vanilla extract

1/2 teaspoon salt

 

2 Tablespoons milk OR for extra creaminess use heavy cream!

Instructions

• Combine butter and peanut butter in a large bowl and use an electric mixer to beat until creamy and well-combined.  
• Gradually (about 1/3 cup at a time), with mixer on low speed add powdered sugar until completely combined. Be sure to scrape the sides and bottom of the bowl so all ingredients are well-combined. 
• Stir in vanilla extract and salt.
• With mixer on low-speed, add milk and stir until well-combined. Gradually increase speed to high and beat for 30 seconds.  
• Spread or pipe frosting onto completely cooled cupcakes or cake.

Notes

This cake will frost a 9x13 sheet cake, a 2-layer round 8" or 9" cake, 24 cupcakes, or will generously frost 12 cupcakes

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.

Peanut Buter Cup Oatmeal Cookies

A Sally's recipe

Yield: 16 LARGE cookies You can make smaller ones, just reduce baking time a couple minutes

Ingredients:

• 3/4 cup (95g) all-purpose flour (spoon & leveled)
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 cup (115g) unsalted butter, melted (or salted)
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed dark brown sugar (or light brown)
• 1 large egg
• 1/2 cup (125g) creamy peanut butter (not natural style)
• 2 teaspoons vanilla extract
• 2 cups (160g) quick oats¹
• 1 and 1/2 cups chopped Reese's Peanut Butter Cups, divided

Directions:

1. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
2. Toss the flour, salt, baking soda, and baking powder together in a large bowl. Set aside.
3. In a medium bowl, whisk the melted butter, granulated sugar, and brown sugar together until no brown sugar lumps remain. Whisk in the egg, then the peanut butter until combined. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft and slick. Fold in the oats and the 1 and 1/4 cups chopped peanut butter cups, reserving the remaining 1/4 cup for later.
4. Roll the dough into balls, about 3 Tablespoons of dough each. I highly suggest using a cookie scoop to make it easier. Place 8 balls of dough onto each cookie sheet.
5. Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. Remove from the oven and lightly press down on each cookie to slightly flatten, since the cookies will not spread all the way in the oven. Press a piece or two of the remaining chopped peanut butter cups into each cookie. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.

Soft-Baked Monster Cookies

• A SALLY'S RECIPE
•  Yield: 2.5 dozen
  

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Description

These are the best monster cookies ever! They’re deliciously packed with peanut butter, oats, M&Ms, and chocolate chips. No bite is boring! The cookies are soft-baked style and extra thick. No cookie dough chilling required, so this cookie recipe is simple and quick! 

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Ingredients

• 1/2 cup (1 stick or 115g) salted butter, softened to room temperature*
• 1/2 cup (100g) packed light brown sugar
• 1/4 cup (50g) granulated sugar
• 3/4 cup (185g) creamy peanut butter
• 1 large egg, at room temperature*
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon baking soda
• 1 and 1/4 cups (160g) all-purpose flour (spoon & leveled)
• 1/2 cup (40g) quick oats*
• 3/4 cup (150g) M&Ms (any size or variety)
• 1/2 cup (90g) semi-sweet chocolate chips

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Instructions

1. Preheat oven to 350°F (177°C). Line baking sheet with parchment paper or silicone baking mat.
2. In a large bowl, using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed, about 3 minutes. Mix in the peanut butter, egg, and vanilla (in that order). Scrape down the sides of the bowl as needed. Slowly mix in the baking soda and flour. Do not over-mix. On low speed, beat in the quick oats, M&Ms, and chocolate chips just until incorporated. If the dough is very soft and unmanageable by hand, chill the dough for 30 minutes before rolling.
3. Rolls balls of dough, about 2 Tablespoons of dough per ball, onto prepared baking sheet. Press a few extra M&Ms on top for looks, if preferred. Bake for 11-13 minutes– the cookies will still look a little soft, which is recommended. Slightly press down the baked cookies with the back of a spoon, since the cookies only slightly spread in the oven. Allow cookies to cool on baking sheet for 10 minutes before transferring to a wire rack. Cookies will firm up as they cool.
4. Store cookies covered at room temperature for up to 1 week.