Whoever thought of mixing peanut butter with cookie dough is a genius, in my opinion. When chocolate finds its way into a recipe with peanut butter, it’s even better. I can’t describe the excitement my tastebuds take on when given this combination. I have compiled a couple of different recipes using peanut butter and Bisquick below. Let’s have a look at the history of peanut butter.
- Peanut butter has a consistency of butter and is made simply by grinding dry peanuts into a paste. It is consumed worldwide, with the United States being one of the leading exporters.
- A Canadian by the name of Marcellus Edson patented the production of peanut butter using heated surfaces in 1884
- Peanut butter was once considered food only for the wealthy
- A chemist invented a process to prevent the oil from separating in the peanut butter in 1922
- The Peanut Pan peanut butter company was created in 1928 and changed to skippy in 1932
Traditional Peanut Butter Cookies
- 1 cup butter
- 2 cups smooth peanut butter
- 1¼ cup sugar
- 1 cup packed brown sugar
- 2 tsp vanilla
- 2 large eggs
- 2 tbsp milk
- 2½ cups Bisquick
- ¼ cup shredded coconut
- 1¼ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- Heat oven to three hundred and fifty degrees.Cream together one cup of butter, two cups of peanut butter, one and one-quarter cups of sugar, and one cup of packed brown sugar. Cream until smooth.
- Add two large eggs, mixing one at a time, two tablespoons of milk, and two teaspoons of vanilla. Mix until well blended.
- In a separate bowl, sift together two-and-a-half cups of Bisquick, one-quarter of a cup of shredded coconut, one and one-quarter teaspoons of baking soda, one teaspoon of baking powder, and one-half teaspoon of salt.
- Mix the wet and dry ingredients together with an electric mixer until well combined.
- Drop the mixture by tablespoons onto a parchment-lined cookie sheet, and press with a fork dipped in sugar (wet the fork with water before dipping into the sugar, every two-three cookies).
- Bake for approximately ten to twelve minutes and let cool.
Reese’s Kisses Peanut Butter Cookies
- 1½ cup softened butter
- 2 cups peanut butter (smooth0
- 1 cup white sugar
- 2 cups packed brown sugar
- 4 eggs
- 2 tsp vanilla extract
- 4½ cups Bisquick
- 2 tsp baking soda
- 2 cups mini Reese's pieces
- 50 Hershey kisses
- Preheat oven to three hundred and fifty degrees. Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together, one and a half cups of softened butter, two cups of smooth peanut butter, one cup of white sugar, and two cups of brown sugar. Add the four eggs, and two teaspoons of vanilla and stir until well combined.
- Fold in two cups of mini Reese’s pieces. Drop the dough by a heaping tablespoon for each one and lightly flatten (but not too much). Bake for ten to twelve minutes.
- Press a Hershey’s kiss into the middle of each cookie (while they are warm). Cool and enjoy!
Chocolate Peanut Butter Pretzel Cookies
- 3 cups Bisquick
- ½ tsp salt
- ½ tsp baking soda
- ½ cup unsalted butter (softened)
- ½ cup peanut butter
- 1 cup brown sugar (packed)
- ¼ cup white sugar
- 2 eggs
- 2 tsp vanilla
- 2 cups chocolate chips
- 1 cup peanut butter chips
- 1 cup broken pretzels
- sea salt
- Preheat the oven to three hundred and fifty degrees.
- In a large bowl, sift together three cups of Bisquick, one-half teaspoon of salt, and one-half teaspoon of baking soda.
- In a separate bowl, cream together one-half cup of butter, one-half cup of peanut butter, one cup of brown sugar, and one-quarter cup of white sugar.
- With a mixer, add in two eggs, and two teaspoons of vanilla and mix until well combined, scraping the sides of the bowl.
- Mix the butter and sugar mixture with the dry ingredients and continue mixing for approximately two minutes.
- Fold in two cups of chocolate chips, one cup of peanut butter chips, and one cup of broken pretzels. Chill in the refrigerator for one to two hours.
- Place the dough by heaping tablespoons onto a parchment-lined baking sheet and sprinkle each one with sea salt. These cookies will spread out on the pan, so be sure to space them apart. Bake for ten to twelve minutes.
- Let cool on the baking sheet before transferring.
I sometimes think how much easier it would be to purchase cookies instead of making them from time to time. The only problem with that is I would feel guilty of doing so, and it just wouldn’t be the same as making them. Not only that, it is impossible to find most of these cookie recipes already made! Anyone who knows me knows I love to bake, which is probably another good reason I put so much time and effort into my recipes.