Frosted Peanut Cookies Food

FROSTED PEANUT COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well. Stir in oats and peanuts. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool. , For frosting, in a bowl, beat peanut butter, confectioners' sugar and 1/3 cup milk; add additional milk if necessary. Frost cookies.

FROSTED PEANUT BUTTER BARS

Steps:

• Cream the first 6 ingredients.
• Add the final 4 mixing well.
• Spread on large greased cookie sheet.
• Bake at 350° for 25 minutes.
• Meanwhile, combine all frosting ingredients (will be fairly stiff), mix well and spread on slightly warm cookies. Cut and serve.

PEANUT BUTTER ICING / FROSTING FOR COOKIES

Steps:

• Measure everything into mixing bowl. You want a thick pasty frosting, so start with just a little milk, and add enough to get a spreadable consistency. Beat well with a fork. Add additional corn syrup or milk if needed.
• You can separate the icing into bowls and add different colors if desired.
• Spread on cookies with butter knife. Allow to dry for about an hour, longer if you used a heavy layer.

FROSTED PEANUT BUTTER COOKIES

Steps:

• In a large mixing bowl, cream butter and brown sugar.add eggs, one at a time, beating well after each addition.
• Beat in vanilla.
• Combine dry ingredients and add to creamed mixture.
• Stir in oats and peanuts.
• Drop by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet.
• Bake at 350°F for 10-12 minutes or golden brown.
• Remove to racks to cool completely.
• In mixing bowl, combine frosting ingredients, beat till smooth.
• Frost cooled cookies and let set on rack to allow frosting to set.

FROSTED PEANUT BUTTER BROWNIES

Steps:

• Cook 1 cup butter and 1/3 cup cocoa in a saucepan over low heat until butter melts, stirring often.
• Remove from heat, and cool slightly.
• Combine sugar, flour, and salt in a large mixing bowl.
• Add chocolate mixture, and beat at medium speed with an electric mixer until blended.
• Add eggs and vanilla, beating until blended.
• Spread mixture into a greased 15x10 jellyroll pan.
• Bake at 350 degrees for 20 minutes or until a wooden pick inserted in center comes out clean.
• Remove lid from peanut butter jar; microwave peanut butter at MEDIUM (50% power) 2 minutes, stirring once.
• Spread over warm brownies.
• Chill 30 minutes.
• Cook remaining 1/2 c.
• butter, milk, and marshmallows in a large saucepan over medium heat, stirring often, until marshmallows melt.
• Remove from heat.
• Whisk in 1/4 cup cocoa; gradually stir in powdered sugar until smooth.
• Spread over peanut butter, and chill 20 minutes.
• Cut into squares.

PEANUT BUTTER SHORTBREAD COOKIES

Steps:

• Heat oven to 350°F Combine the butter, peanut butter, and brown sugar in a large mixing bowl; beat with electric mixer until smooth and creamy. Beat in vanilla.
• Slowly beat or stir in the flour and cornstarch until mixture holds together. Blend in the very finely chopped peanuts.
• Roll out on a lightly floured board to about 1/4-inch thickness and cut with cookie cutters and place on an ungreased baking sheet or baking sheet lined with parchment paper.
• Or, shape the dough into small balls and place on a cookie sheet, dip the flat bottom of a glass in granulated sugar, and flatten gently to about 1/4 inch thickness.
• Bake for about 20 to 25 minutes, or until cookies are set and bottoms just begin to brown. Cool on the pan for 5 minutes then remove to a wire rack to cool completely.

PEANUT BUTTER BUTTERCREAM FROSTING

Steps:

• In a large bowl, cream butter, peanut butter and confectioners' sugar until light and fluffy. Beat in milk and vanilla until smooth.,

FROSTED CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
• Sift flour, soda, and salt together.
• In the top half of a double boiler, melt the chocolate over low heat.
• Cream together brown sugar, butter, and egg in a large mixing bowl. Slowly mix in the flour mixture and mix until well blended. Pour in melted chocolate, sour cream, and vanilla. Mix well and stir in nuts.
• Drop dough by teaspoonful onto greased cookie sheet about 1 inch apart. Bake for 10 minutes. Cool on wire racks. Cookies will be soft and about the size of a half dollar.
• When cooled top with Chocolate Frosting.