HEATH Bits Peanut Butter Cookies

HEATH Bits Peanut Butter Cookies

2020, cookies, Desserts, Hershey’s
Prep Time: 15 min Cook Time: 7 min Difficulty: Easy Servings: 36/80 Source: hersheys.com

INGREDIENTS
1 egg
1-1/3 cups HEATH BITS O’ BRICKLE Toffee Bits (8 oz. pkg.) , divided
1-1/4 cups light brown sugar packed
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
3 tablespoons milk
1 tablespoon vanilla extract
3/4 cup REESE’S Creamy Peanut Butter
1/2 cup shortening
3/4 teaspoon salt

DIRECTIONS
1. Heat oven to 375°F.

2. Beat shortening, peanut butter, brown sugar, milk and vanilla in large bowl until well blended. Add egg; beat just until blended. Combine flour, baking soda and salt; gradually beat into peanut butter mixture. Stir in 1 cup bits; reserve remainder for topping.

3. Drop by heaping teaspoons about 2 inches apart onto ungreased cookie sheet; top each with reserved bits.

4. Bake 7 to 8 minutes or until set. Do not over bake. Cool 2 minutes. Remove to wire rack. Cool completely. Makes about 36 cookies.

NOTES
For me, this made 80 cookies using my size 100 scoop.




Small Batch Chocolate Chip Cookies

Small Batch Chocolate Chip Cookies

Small batch chocolate chip cookies for your next cookie craving! Make just a half batch of chocolate chip cookies the next time you need a warm, gooey chocolate chip cookie!

Ingredients

6 tablespoons unsalted butter, softened
¼ cup dark brown sugar
3 tablespoons granulated sugar
1 large egg yolk (egg white reserved for another use)
¾ teaspoon vanilla extract
½ cup + 2 tablespoons all-purpose flour
⅛ teaspoon fine salt
¼ teaspoon baking soda
¼ teaspoon baking powder
⅓ cup chocolate chips

Method
1. Preheat the oven to 375. Line a light-colored baking sheet with a silicone mat.
2. In a medium bowl, beat the butter with an electric mixer on medium speed until fluffy, about 20 seconds.
3. Add the sugars, and beat for about 30 seconds. The mixture will turn a pale color and be fluffy.
4. Next, add the egg yolk and vanilla and beat until just combined.
5. Whisk together the flour, salt, baking soda and baking powder in a separate bowl.
6. Sprinkle the flour on top of the butter mixture, and beat just until combined.
7. Stir in the chocolate chips.
8. Scoop the dough into 12 dough balls, and space them evenly on the baking sheet.
9. Bake for 8-10 minutes, removing the cookies from the oven when the edges just start to turn golden brown.
10. Let the cookies rest on the baking sheet for 1 minute before moving them to a wire rack to cool.

Prep
• Prep: 10 Minutes
• Cook: 8 Minutes
• Total Time: 18 Minutes

Source: Dessert for Two (Servings: 12 | Yield: 1 dozen)




The Best Peanut Butter Chocolate Chip Cookies

The Best Peanut Butter Chocolate Chip Cookies
Ingredients

1 cup peanut butter*
½ cup butter, softened
½ cup white sugar
½ cup brown sugar
1 egg
3 tablespoons milk
1 teaspoon vanilla extract
1 ½ cups flour
¾ teaspoons baking powder
¼ teaspoon salt
1 ½ cups semi-sweet chocolate chips (optional)

Method
1. With a hand mixer, cream together the peanut butter, butter, white sugar and brown sugar until blended. Beat in the egg, milk, and vanilla.
2. Combine the flour, baking powder and salt in a separate bowl. Add flour mixture to the peanut butter mixture and mix together.
3. Stir in chocolate chips at this point if desired. Scoop tablespoonfuls of dough and roll into balls.
4. Place cookies 2 inches apart on ungreased cookie sheets (I used parchment paper since my cookies tend to burn on my darker pans). Press each ball once with a fork.
5. Bake for 8-10 minutes at 375. Don’t overcook! These cookies are much better soft and just barely cooked all the way through! Enjoy!

Notes
From the author – *Every time I have made these cookies I have used a regular creamy peanut butter (like Jif or a store-brand alternative). Several readers have commented that the cookies do not turn out as well when using a natural peanut butter.

Source: Butter with a Side of Bread (36 servings)




French Macarons

My first attempt. Labor intensive but tasty!




The New York Times Chocolate Chip Cookies

The New York Times Chocolate Chip Cookies

Ingredients

2 cups minus 2 tablespoons (8½ ounces) cake flour
1 & 2/3 cups (8½ ounces) bread flour
1 ¼ teaspoons baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons kosher salt
1 ¼ cups (10 ounces) unsalted butter, at room temperature
1 ¼ cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 eggs
2 teaspoons vanilla extract
3 & 1/3 cups (20 ounces) dark chocolate chips, at least 60% cacao content
Sea salt, for sprinkling

Method
1. Sift together the cake flour, bread flour, baking soda, baking powder and salt into a large bowl and set aside.
2. Cream together the butter and sugars on medium speed until very light, about 5 minutes. Add the eggs one at a time, mixing well after each addition, then add the vanilla. Reduce the mixer speed to low, gradually add the dry ingredients and mix until just combined, 5 to 10 seconds. Using a rubber spatula, fold in the chocolate chips.
3. Press plastic wrap against the dough and refrigerate for at least 24 hours, up to 72 hours.
4. When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.
5. Scoop 3 1/2-ounces of dough, roll into a rough ball (it should be the size of a large golf ball) and place on the baking sheet. Repeat until you have six mounds of dough on the cookie sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer the parchment or silicone sheet to a wire rack for 10 minutes, then transfer the cookies onto another cooling rack to cool a bit more, until just warm or at room temperature. Repeat with remaining dough (or keep some of the dough refrigerated for up to 3 days, and bake cookies at a later time). Store leftover cookies in an airtight container at room temperature for up to 3 days.

Prep
• Prep: 24 Hours
• Cook: 1 Hour

Source: Brown Eyed Baker (18 servings)




Speedy Nibby Cookies

Speedy Nibby Cookies
Ingredients

1 cup dark brown sugar
¾ cup sugar
8 ounces butter, not softened
1 tablespoon vanilla extract
2 whole eggs
3 cups all-purpose flour
¼ teaspoon salt
¾ teaspoons baking soda
½ cup Scharffen Berger Cacao Nibs

Method
1. Preheat oven to 350 degrees.
2. Measures sugars into food processor and start mixing. Cut up butter into 1 tablespoon-size chunks and drop into feeding tube until blended.
3. Stop the processor while you crack 2 eggs into the feeding tube, followed by vanilla. Process for 15 seconds, scrape down the sides, and process for an additional 10 seconds.
4. Remove cover, and pour in flour. Place salt, and soda into the flour, briefly mixing into the flour with your measuring spoon. Cover and process for 30 seconds. Scrape down sides and process for an additional 10 seconds.
5. Open cover, add nibs and process for 15 seconds.
6. Drop onto cookie sheets, bake for 8 – 12 minutes. Cool on cookie sheet for 5 minutes before removing.
7. Dough can be frozen in cookie balls in sealed freezer bag for up to 1 month. Lower temperature 25 degrees if using frozen dough, and bake slightly longer.

Source: Coborn’s (40 servings)




Cheesecake Cookies

Cheesecake Cookies
Ingredients

8 ounces cream cheese (room temperature)
½ cup butter (room temperature)
1 ¼ cup granulated sugar
2 eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
Powdered Sugar

Method
1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
2. Beat cream cheese and butter together at high speed until fluffy and smooth; 1-2 minutes. Add sugar to the butter mixture and beat until fully incorporated and fluffy; 1-2 minutes. Beat in the eggs and vanilla; 1 minute.
3. In a separate, medium-sized bowl, whisk together the flour, baking powder and salt. Gradually add the dry ingredients to the butter mixture and stir just until incorporated. Do not over-mix.
4. Drop by rounded tablespoons onto the prepared baking sheets; batter will be sticky.
5. Bake at 350 degrees for 10-11 minutes. Cookies should be light in color, not browned, and just starting to brown on the bottom. *Length of baking time may vary from oven to oven.
6. Cool cookies on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
7. If desired, sprinkle with powdered sugar or dip in chocolate once cooled.

Notes
The vanilla smooths out the flavor, but for a more tart, cheesey flavor, add a teaspoon of lemon juice or no extracts at all.

Do not overbake. This can cause the cookies to come out more dry and biscuit like.

Prep
• Prep: 10 Minutes
• Cook: 10 Minutes
• Total Time: 20 Minutes

Source: Yellow Bliss Road (44 servings)




Royal Coconut Cookies with Chocolate Chips

Karl asked me to make my coconut cookies, I forgot (again) which one he meant. So I made the wrong one, but added some chocolate chips to it!

Royal Coconut Cookies with Chocolate Chips

Ingredients

2 ½ cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup white sugar
1 cup packed brown sugar
1 cup butter, softened
2 eggs
1 teaspoon vanilla extract
2 cups rolled oats
2 cups flaked coconut
2 cups semi-sweet chocolate chips, (6 ounces)

Method
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
2. Sift the flour, baking powder, baking soda and salt together into a bowl.
3. Cream the butter and the sugar together. Beat in the egg and vanilla. Add the flour mixture and beat until smooth, about 2 minutes. Stir in the oats, coconut, and chocolate chips.
4. Shape dough into 1 inch balls and place on the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.

Notes
6 WW SmartPoints per cookie.

Scooped with my large black cookie scoop.
Source: Quaker Oatmeal (68 servings)




Nestlé® Sno-Caps® Cocoa Cookies

Nestlé® Sno-Caps® Cocoa Cookies
Ingredients

2 all-purpose flour
⅔ cup NESTLÉ® TOLL HOUSE® Baking Cocoa
1 teaspoon baking soda
¼ teaspoon salt
1 cup butter, softened
¾ cup granulated sugar
⅔ cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
10 ounces Nestle Sno-Cap Nonpareils, divided
Method
1. PREHEAT oven to 350° F.
2. COMBINE flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in 1 cup SNO-CAPS®. Drop by rounded tablespoon onto ungreased baking sheets. Top dollops with remaining SNO-CAPS®.
3. BAKE for 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Notes
FOR HIGH ALTITUDE BAKING (3,500 to 6,000 feet): Increase flour to 2 cups plus 2 tablespoons. Reduce butter to 14 tablespoons; both granulated and brown sugars to 1/2 cup each. No changes in bake time.

Melissa’s note – I bake these using a gluten-free flour mix, came out great!
Prep
• Prep: 10 Minutes
• Cook: 10 Minutes

Source: Nestle (42 servings)




Oatmeal Raisin Bar Cookies

Oatmeal Raisin Bar CookiesOatmeal Raisin Bar Cookies

“This is a thick, satisfying, tender, and chewy bar cookie/blondie. A perfect holiday recipe! Don’t overcook, as you want these to be moist. I got this recipe from a great online blog, “Baking Bites”.”

Ingredients

1 cup all-purpose flour
½ cup sugar
½ cup brown sugar
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon freshly ground nutmeg
1 teaspoon vanilla extract
1 large egg
½ cup butter, melted and cooled
2 cups rolled oat (not instant)
1 ½ cups raisins

Method
1. Preheat oven to 350°F Line an 8×8-inch baking pan with parchment paper (optional, but aids in getting cookies out of pan).
2. Whisk together flour, sugar, brown sugar, baking soda, salt and spices in a large bowl.
3. Make a well in the center of the flour mixture and stir in vanilla, egg and melted butter until smooth. Stir in oats and raisins until they are evenly distributed.
4. Pour dough into prepared pan and spread into a even layer with a spatula or your fingers. Bake for 22-26 minutes, or until bars are set and the center no longer looks wet. Edges will be golden brown. Cool pan on a wire rack before slicing. Cut into rectangular bars to serve.

Prep
• Prep: 15 Minutes
• Total Time: 37 Minutes

Source: adapted from www.food.com (Servings: 16 | Yield: 16 bars)