Grandma’s Peanut Butter Cookie Recipe:
1/2 cup margarine
1/2 cup peanut butter (I prefer smooth)
1/2 brown sugar
1/2 white sugar
1 egg
1 ts vanilla
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
**Feel free to add 2/3 cup of chocolate or peanut butter chips to this recipe
Instructions:
Preheat oven to 325.
Mix together margarine, peanut butter, and sugars until smooth.
Add egg and vanilla. Mix well.
Add flour, baking soda and salt and stir just until combined.
Optional: Mix in chips until well combined.
Drop small balls of dough onto cookie sheets lined with parchment paper.
If desired, add a criss-cross paper to cookies using white sugar and a fork, lightly pressing down onto the dough.
Bake for 8 minutes.
Chocolate chip cookies:
Ingredients:
1/2 cup butter
1/2 cup brown sugar
1/4 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup chocolate chips
Instructions:
Preheat oven to 350 degrees F.
Mix together butter and sugars until smooth.
Add egg and vanilla. Mix well.
Add flour, baking soda and salt and stir till combined.
Stir in chocolate chips until well combined.
Drop small balls of dough onto cookie sheets lined with parchment paper.
Bake for 8 minutes.
Peanut Butter Balls:
Middle:
1/2 cup butter (slightly less if you use margarine)
1/2 cup peanut butter (crunchy works best)
1 1/2 cups icing sugar
3/4 cups rice krispie cereal.
Mix ingredients together with your hands (it is very messy). Roll into twoonie sized balls and freeze on a wax paper lined baking sheet.
Chocolate coating:
8 squares of semi-sweet chocolate
1 teaspoon baking wax
Melt in a small bowl over a pot of bowling water.
Roll frozen peanut butter balls in melted chocolate using two teaspoons. Place on the baking sheet and freeze once again. These will last in the freezer for months.
Butterscotch confetti:
Ingredients:
1/4 cup margarine
1/2 cup peanut butter
1 cup butterscotch chips
2 cups of small colourful marshmallows
Melt margarine and peanut butter in a large saucepan over medium heat.
Stir in chips until melted. Remove from heat and let sit for five minutes.
Add marshmallows and stir until just coated.
Pack a wax paper lined 9x9 pan. Refrigerate.
Peanut butter layer cookies:
This is the perfect solution for cookies that have didn’t turn out just right. Or even if your cookies were perfect, these are an excellent birthday gift.
Base:
20 homemade chocolate chip or peanut butter cookies
Middle:
1/4 cup butter (slightly less if you use margarine)
1/4 cup peanut butter (crunchy works best)
1 cup icing sugar
Mix together with your hands. Place a teaspoon of mixture on top of each cookie.
Top:
1/2 cup chocolate chips
2 tablespoons of margarine.
Melt in a bowl over a pot of boiling water.
Spoon melted chocolate on top of each cookie, so that peanut butter mixture is covered. Freeze for about twenty minutes.
Carmel Surprise cookies:
Very similar to peanut butter layer cookies, using carmel cup candies.
Cookies:
1/3 cup margarine
1/2 cup brown sugar
1/4 cup white sugar
1 egg
1 teaspoon vanilla extract
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup chocolate chips
1/3 cup butterscotch chips
24 chocolate carmel cup candies
Instructions:
Preheat oven to 325 degrees F.
Mix together butter and sugars until smooth.
Add egg and vanilla. Mix well.
Add flour, baking soda and salt and stir till combined.
Mix into chips until well combined.
Drop small balls of dough onto cookie sheets lined with parchment paper.
Bake for 8 minutes. Allow to cool for about 5 minutes before proceeding.
Unwrap carmel cups.
Place one carmel cup on each cookie.
After about five minutes, gently press down onto carmel cup so that it covers most of the cookie.
Refrigerate for about 10 minutes before eating.
Brownies:
2/3 cup margarine
1 cup sugar
3/4 cup cocoa powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 eggs
2/3 cup all-purpose flour (scant)
Preheat oven to 325.
Stir together margarine, sugar and cocoa together in a saucepan over medium heat until melted.
Add salt and vanilla while stirring.
Add eggs and stir briskly to ensure that eggs are completely combined in mixture.
Remove from heat and mix in flour.
Pour into a 8x8 pan, lined with parchment paper.
Cook for about 20-25 minutes, depending on your your preference of texture. Cool before cutting.
