Peanut Butter Cinnamon Meltaway Cookies Food

PEANUT BUTTER CINNAMON MELTAWAY COOKIES

Steps:

• Preheat the oven to 350ºF. Line baking sheets with parchment paper or Silpat liners.
• In a bowl, whisk together the flour, baking powder, baking soda and salt.
• In the bowl of a stand mixer, combine the butter, brown sugar and granulated sugar. Mix on medium-high speed 1 to 2 minutes, until it is creamy. Beat in the peanut butter until smooth. Add the egg and vanilla and beat for 30 seconds.
• Slowly add the dry ingredients to the wet ingredients while the mixer is on low. Mix just until combined.
• Scoop a tablespoon of the dough into your hand and then flatten it out. Place 2 chocolate discs on top, then fold the dough over the chocolate, then roll into a ball, enclosing the chocolate in the center. Roll the ball in the cinnamon sugar and then place on the prepared baking sheet.
• Bake for 8 to 10 minutes then remove from the oven. Serve warm.

PEANUT BUTTER MELTAWAY COOKIES

Steps:

• Heat the oven to 350 degrees.
• Place the cinnamon sugar in a small bowl. Set aside.
• In a standing mixer, combine the peanut butter, butter, brown sugar and white sugar. Mix on medium high speed for 1-2 minutes, and the mixture become creamy.
• Add the egg and vanilla and mix to combine.
• In a separate bowl, combine the dry ingredients and slowly add to the wet ingredients with the mixer running. Mix until combined and turn off the mixer.
• Place a tablespoon amount of dough in your hand and flatten on your palm. Add the meltaway and fold the dough over the chocolate and then roll into a ball.
• Roll the dough in the cinnamon sugar and place on a parchment lined baking sheet.
• Bake for 8-10 minutes and remove from the oven. Best eaten while warm.

CINNAMON- PEANUT COOKIES

Steps:

• Heat oven to 350 degrees- Have cookie sheets ready.
• Mix flour, salt and cinnamon.
• Put remaining ingredients into a large bowl.
• Beat with electric mixer until well blended.
• Gradually add flour mixture, beating just until blended.
• Drop heaping teaspoonfuls 1 1/2 inches apart on to ungreased cookie sheet.
• Bake 10 to 12 minutes just until lightly brown- Do not overbake.
• Remove to wire rack to cool.

MELT IN YOUR MOUTH MELTAWAYS - BUTTER MELTAWAY COOKIES!

Steps:

• In a mixing bowl, cream butter, oil and sugars; add egg and vanilla and mix.
• Combine flour, baking soda and cream of tartar in a separate bowl; gradually add to the creamed mixture.
• Chill for several hours or overnight (I've made these and have only chilled them for 2 hours and they turned out fine, however when I've chilled them for several hours they were perfection!).
• Drop by rounded teaspoonfuls 2-inches apart onto ungreased baking sheets.
• Flatten with a fork dipped in flour; sprinkle with sugar.
• Bake at 350° for 12-15 minutes or until lightly browned.
• Cool on wire racks.

CINNAMON MELTAWAY COOKIES

Steps:

• Preheat oven to 375 degrees. Combine the sugars, with the egg,.
• vanilla, honey, and butter; mix till well combined. Combine the flour, cinnamon,.
• baking soda, baking power in a separate bowl, mix. Add the flour mixture.
• gradully to the sugar mixture. Once all is combined add the cinnamon chips.
• Place parchment paper on baking sheet or lightly grease. Drop cookies by rounded tablespoon onto cookie sheet. Bake for 8-10 minute.

PEANUT BUTTER MELTAWAYS

Steps:

• Preheat oven to 375°. Grease and flour a 9 x 13 cake pan.
• Whisk together all dry ingredients.
• Cream butter with sugar. Add peanut butter, egg and water. Add dry ingredients. Press into cake pan and bake 15-20 minutes until brown around the edges. Cool 15 minutes.
• In the meantime, melt caramels with cream. Stir and add vanilla. Spread hot caramel over crust and top with chocolate chips and chopped peanuts. After chocolate melts, I chill in refrigerator until chocolate is firm before attempting to cut.

PEANUT BUTTER MELTAWAY CANDY

Steps:

• In microwave, melt the chocolate in a glass bowl in one minute intervals, stirring in between. Do not overheat chocolate.
• If your microwave has a melt feature, that will work as well.
• Stir chocolate until it has a smooth consistency.
• Add in peanut butter and stir until smooth.
• Stir in vanilla.
• Pour into a 9x13 inch ungreased ceramic baking pan.
• Put in refrigerator until firm.
• Cut into desired shapes.
• Let sit at room temperature 20-30 minutes before serving, especially if refrigerated overnight.