Goober Cookies Recipes

PEANUT BUTTER AND JELLY COOKIES

Steps:

• Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
• Reserve 1 cup of peanut butter for the cookie dough. Set aside.
• Line a plate with wax or parchment paper. With the remaining 1/4 cup peanut butter, scoop out 3/4 teaspoon portions and place them onto the prepared plate. You will need 15 small "dollops" of peanut butter. They don't need to be exact. Place the plate in the freezer while you prepare the cookie dough.
• In the bowl of your stand mixer fitted with the paddle attachment mix together 1 cup of peanut butter and the butter until smooth. Add in both types of sugars and mix for 2 minutes on medium speed.
• Add the egg, vanilla, baking soda, and salt and mix for 30 seconds, until combined, scraping the sides of the bowl as necessary.
• Turn the mixer to low and add in the flour, mixing until just incorporated. Stir in the peanut butter chips.
• Using a large cookie scoop (3 1/2 tablespoons) portion out the dough. Remove the plate with the peanut butter dollops. Make a large well in the cookie dough. Scoop out 3/4 teaspoon of the strawberry preserves and place this into the well of the cookie dough. Top this with one of the frozen peanut butter dollops. Form the dough into a ball carefully around the peanut butter and jelly, doing your best to seal it in. Repeat the process with remaining dough, peanut butter and jelly. If working in batches, place the peanut butter scoops back into the freezer to remain firm.
• Place the dough onto the prepared baking sheet 2- inches apart. Bake for 12 minutes, or until the edges are lightly golden and the tops start to crack.
• Remove the cookies from the oven and press additional peanut butter chips onto the tops as a garnish, if desired.
• Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

GOPHER BARS

Steps:

• Preheat the oven to 350 degrees F. Grease a glass 9-inch-by-13-inch baking dish with butter and line it with strips of parchment paper so the paper comes up over the edge of the dish. Grease the paper with more butter.
• Place a small pot of water on medium heat, and bring to a simmer. Place a heatproof bowl over the simmering water and add the butter and chocolate to gently melt together, stirring to combine. (This can also be done in the microwave, heating at 15 second intervals.)
• Transfer the chocolate and butter mixture to a large mixing bowl. Add the brown and granulated sugars, eggs, vanilla and salt and whisk together. Add the flour and gently whisk to combine, then pour into the baking dish. Bake until a toothpick inserted in the center comes out somewhat clean, 25 to 30 minutes. Let the brownies cool completely.
• Carefully spread the Minty Buttercream over the brownies, then refrigerate until firm. Once the buttercream has firmed up, use the parchment sleeves to carefully remove the brownies from the baking dish. Slice into bars.
• Combine the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment and beat until smooth. Add the creme de menthe and beat until combined. Add the confectioners' sugar a quarter at a time and beat until the mixture is smooth and fluffy.

GOOBER RAISINETTE COOKIES

Steps:

• preheat the oven to 350.
• beat butter and sugars until creamy.
• add milk and egg.
• in another bowl, mix flour, soda, and salt.
• gradually add the flour mix to the sugar and butter until combined.
• stir in the oats, goobers, and raisinettes.
• drop in teaspoonfulls on a lined cookie sheet.
• bake for 12 minutes.

GOOBER GLOBS

Steps:

• In a large bowl, combine all ingredients.
• Mix well.
• Drop by teaspoonfuls on an ungreased baking sheet. Bake in a preheated 375 degree oven for 8- 10 minutes Makes about 3 dozen.