Christmas Peanut butter cookies?

Question by Sheila: Christmas Peanut butter cookies?
I have a friend in the army who thought he was going to be able to come home for the holidays but last minute was told that they needed him to stay on base. I want to do something special for him and he’s CRAZY about peanut butter cookies. So I want to make him an assortment of peanut butter treats for Christmas. So I need some recipes, anything peanut butter, can be a bar a drop a cut out something you decorate…. heck even a cake, any peanut butter treat.

Best answer:

Answer by Miss Expert
Some ideas?

Chocolate Cookies with Peanut Butter

200g sugar
220g peanut butter
125 ml hot water
300g molasses
2 teaspoons soda
250g baking chocolate
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon allspice
2 eggs

a. Combine all the wet ingredients in a bowl.

b. Add lour to make a mixture stiff enough,
to roll out a 2 cm thick.

c. Bake in preheated 175°C or 347°F oven,
for about 20 minutes.

Chocolate Peanut Butter Balls

200g light crunchy peanut butter spread
50g butter (softened)
130g icing-sugar mixture
375g milk chocolate (melted)
1.5 teaspoon vegetable oil

a. Beat peanut spread, butter,
and icing-sugar in a small bowl with mixer,
until combined.

b. Roll teaspoons of mixture into balls.

c. Place on paper-lined oven trays,
and refrigerate until firm.

d. Mix the melted milk chocolate and oil,
in a bowl evenly.

e. Using two forks to dip one ball at a time,
into the chocolate mixture.

f. Drain excess chocolate and return to the tray.
g. Refrigerate until set.

Note: Chocolate balls can keep in a airtight,
container in the refrigerator for maximum 4-5 days.

Peanut Snaps

Ingredients A
100g chopped peanuts
100g sugar
Mix the ingredients.

Ingredients B
750g flour
60g cornstarch
1 teaspoon baking powder
Sift all ingredients together.

Ingredients C
340g butter
400g sugar
6 eggs (beaten)
1 teaspoon lemon extract

a. Rub the butter and sugar together smooth.

b. Add the eggs, ingredients B,
and the extract.
c. Flour the board, roll out the dough rather thin,
and cut out with biscuit cutter.

d. Roll in ingredients A, and lay,
on greased baking tin.

e. Bake in 220 °C or 428°F preheated oven,
for 8 to 10 minutes.

Peanut Butter Orange Biscuits

240g flour (sifted)
4 teaspoon baking powder (sifted)
2 tablespoons butter
2 tablespoon grated orange rind
180 ml cold water
1/4 teaspoon salt
1 teaspoon peanut butter
Powdered sugar
(moistened with orange juice)

a. Mix butter with flour, baking powder,
and salt thoroughly.

b. Moisten orange rind with cold water.

c. Add 1 tablespoon of orange rind,
into the flour mixture.

d. Roll the dough thin and cut into rounds.

e. On one side of the biscuit place a teaspoon,
of peanut butter.

f. Place another biscuit on top,
of the peanut butter.

g. Press together gently the spread and tops,
with powdered sugar.

h. Sprinkle with orange rind.

i. Bake in 200°C or 392°F oven,
for about 10 to 12 minutes.


Know better? Leave your own answer in the comments!

Posted by in Butter Cookies and tagged with Butter, christmas, cookies, Peanut | Trackback
  1. Judy T says:

    Peanut Butter Squares

    1 cup of peanut butter
    1/2 cup of butter/margarine
    1 cup chocolate chips
    melt it together on the stove over low heat. stir a lot to make sure the bottom doesn’t burn. when its melted and creamy looking, add a tablespoon of vanila. when it’s blended in, pour into a pan and put in the fridge for an hour or so. cut into squares

  2. quit it! says:

    Peanut Butter Cookies – These are REALLY delicious and very easy to make – try it, I’m sure you will like it !!!

    1 cup peanut butter
    1 cup white sugar
    1 egg

    Preheat oven to 350 degrees F (180 degrees C).
    Combine ingredients and drop by teaspoonfuls on cookie sheet. Bake for 8 minutes. Let cool. Recipe doesn’t make very many, so you could double recipe as you desire. Makes 5…

    Peanut Butter Bars – SO easy, SO nice !!!

    1 cup butter or margarine, melted
    2 cups graham cracker crumbs
    2 cups confectioners’ sugar
    1 cup peanut butter
    1 1/2 cups semisweet chocolate chips
    4 tablespoons peanut butter

    In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 inch pan.
    In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares. Makes 12…

  3. stagelady_99 says:

    Here are my two most popular for Christmas (or any time). These will be good for him as long as he is not on a base in the Middle East.

    Peanut Blossoms

    3/4 cup peanut butter
    1/2 cup shortening
    1/3 cup sugar
    1 egg
    2 tablespoons milk
    1 teaspoon vanilla
    1 1/2 cups flour
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 (9 oz) bag Hershey Kisses, unwrapped

    Preheat oven to 350.

    Blend peanut butter and shortening in a large mixing bowl. Add 1/3 cup sugar; cream until light and fluffy. Add egg, milk and vanilla; beat well. Combine dry ingredients; gradually add to creamed mixture. Blend well.

    Shape dough into 1 inch balls; dip tops in sugar. Place sugar side up on ungreased baking sheet. Bake until light brown, about 10 – 12 minutes. Remove from oven; immediately place kiss on top of each cookie, pressing down so that cookie cracks around the edge. Remove from sheet and cool. Makes about 4 dozen.

    Variation: substitute a mini Reese’s cup that has been cut in half for kiss.


    2 pounds peanut butter
    3 pounds powdered sugar
    1 pound margarine
    2 pounds melting chocolate

    Combine peanut butter, sugar and chocolate. Form into balls and refrigerate for 1 – 2 hours. Melt chocolate. Swirl balls in melted chocolate with a toothpick until coated. Place on waxed paper to cool.

  4. edstir says:

    1/2 cup unsalted butter, at room temperature
    1/2 cup dark brown sugar
    1 large egg, room temperature
    3/4 cup smooth peanut butter
    1 1/3 cups all-purpose flour
    1/2 teaspoon baking soda
    Pinch of fine salt
    Granulated sugar, as needed
    In an electric mixer, fitted with the paddle attachment, or with a hand-held electric mixer, combine the butter and brown sugar on low speed until just incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)

    Add the egg and peanut butter and continue mixing until fully incorporated.

    Meanwhile, in a small bowl, whisk together the flour, baking soda, and salt.

    Reduce the speed of the mixer to low and add the flour mixture. Raise the speed to medium and mix briefly until a smooth dough is formed. Form the dough into a disc, wrap it in plastic wrap, and refrigerate until firm.

    Preheat the oven to 375 degrees F. Line 2 baking sheet pans with parchment paper. Using a 2-teaspoon-sized ice cream scoop, melon baller, or your hands, form the dough into about 50 small balls. Put sugar on a pie plate or dish. Roll the dough balls in the sugar to coat lightly. Arrange the dough about an inch apart on the prepared pans.

    Using the tines of a fork, flatten the dough balls slightly, while making cross-hatch marks on their tops. Bake the cookies in batches, turning the pans once, until lightly browned, about 15 minutes per batch. Let the cookies cool slightly on the baking sheets, and then transfer to racks to cool completely. Store in a sealed container.

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