Nickeys Peanut Butter Cookie Recipes

SNICKERS STUFFED PEANUT BUTTER COOKIES

Steps:

• Cream butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment. Add egg, vanilla, milk, and salt and baking soda. Mix until combined. Slowly add flour and mix until dough comes together. Chill your dough for at least 30 minutes.
• Preheat oven to 350°F. Line 2 cookie sheets with parchment or silpat baking mats.
• Scoop 2 tablespoon sized balls of dough. Press each one flat in the palm of your hand, place a Snickers Mini in the center and wrap the dough around it, rolling to form a ball. Place on cookie sheet 2" apart. Use a fork to make a small criss-cross pattern on the top. They won't flatten because of the Snickers, but they'll have the pattern.
• Bake for 13-16 minutes, until they just begin to brown. Cool completely and remove from cookie sheets.
• Store in an airtight container for up to 3 days. They can be frozen in sealable containers or ziploc bags between layers of paper towels for up to one month.

CLASSIC PEANUT BUTTER COOKIES

Steps:

• Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
• In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
• Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

NICKEY'S PEANUT BUTTER-RAISIN COOKIES

Steps:

• Preheat oven to 350°.
• Sift the dry ingredients together and set aside.
• In a large bowl, cream butter and shortening together.
• Add peanut butter.
• Add sugars.
• Add the eggs and vanilla.
• Add dry ingredients.
• Add the chocolate coated raisins.
• Roll into 1 inch balls.
• Lightly roll each ball in sugar; then place on cookie sheet.
• Bake at 350° for about 12 minutes or until lightly browned. Wait a few minutes before moving to cookie racks to cool.

NICKEY'S ICEBOX BUTTER COOKIES

Steps:

• In a medium bowl, sift together flour, baking powder and cinnamon. Set aside.
• In a large bowl, cream butter and both sugars.
• Beat in egg and extracts.
• Add dry ingredients; mix well.
• Fold in nuts and shredded coconut. [Nuts - do not mince but if not chopped small enough may cause dough not to hold together completely.].
• Shape dough into four short rolls or 2 longer rolls -- about 3 inches across. Dough will be crumbly looking, not to worry, it will all come together when you form the rolls.
• Roll in colored sugar, wrap in wax paper, then chill overnight (at least 4 hours).
• Preheat oven to 350 degrees F.
• Slice dough in 1/4 inch thick pieces (thickness of slices will affect how many cookies you get.) As soon as you put the first roll in the oven, take out the next roll and slice it (gives it time to come closer to room temperature and bake faster.).
• Bake in 350 degrees F (preheated) oven for about 10-12 minutes. The first batch will take 5-10 minutes longer straight from the refrigerator.
• NOTE: If you forget to roll in sugar before freezing, it can also be done just before cutting or even after baking (sprinkle it on top of the cookies.) I've even topped these with candy sprinkles -- colorful :).

SNICKER SURPRISE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 300°F.
• In a medium bowl, sift together flour, baking soda, and salt.
• In a large bowl, mix together butter, peanut butter, and sugars until light and fluffy.
• Add eggs and vanilla and combine thoroughly.
• Then mix in flour mixture.
• Cover and chill dough 2-3 hours.
• To form cookie, scoop a tablespoon of chilled dough and flatten.
• Place a miniature Snickers in the center and form the dough into a ball around the Snickers.
• Place on a greased cookie sheet.
• Bake for 10-20 minutes.
• Cool cookies on a rack.
• Optional: Decorate cookies with powdered sugar or drizzled melted chocolate or both.

NICKEY'S PEANUT BUTTER COOKIE

Steps:

• Preheat oven to 350 degrees.
• Combine flour, salt and baking soda. Set aside.
• Using a sharp knife, finely slice/sliver the chocolate bar. Set aside.
• In a separate bowl, cream together the shortening, butter, and peanut butter.
• Add sugars then eggs and vanilla.
• Add dry ingredients gradually to wet ingredients until blended.
• Fold in chocolate, Reese's Pieces, and nuts.
• Drop walnut size balls 2-inches apart on a cookie sheet. I roll mine a little between my hands. (They are more fragile when I don't).
• Bake at 350 degrees for 12 minutes.
• Let cool for 5 minutes before transferring to cooling rack.