Not-So-Classic Peanut Butter Cookies

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Not-So-Classic Peanut Butter Cookies
These Classic Peanut Butter cookies get a fun twist to make for an extra jazzy treat, a crowd-pleaser that's sure to impress! Thank you to Gimme Some Oven for the cookie recipe and Jennifer Holder for the toppings that take it the extra mile!
Prep Time 20 mins
Cook Time 10 mins
Servings
dozen
Ingredients
Cookies
  • 2 2/3 cups All-Purpose Flour spooned and leveled
  • 1 tspn Baking Powder
  • 1 tspn Baking Soda
  • 1 tspn Cornstarch
  • 1 tspn Salt
  • 1 cup Butter softened
  • 1 cup White Granulated Sugar
  • 1 cup Light brown sugar packed
  • 1 cup PB Americano Classic Peanut Butter
  • 2 tspns Vanilla Extract
  • 2 large Eggs
PB S'mores Cookies
  • Regular size marshmallows
  • Your favorite chocolate squares
  • Crushed graham cracker pieces
  • Melted chocolate or melted chocolate candy wafers for drizzling
PB&J Cookies
  • Your favorite jelly
  • Melted chocolate or melted chocolate candy wafers for drizzling
Cinnamon White Chocolate Dipped Cookies
  • Cinnamon
  • White Chocolate Chips
  • Coconut Oil
Prep Time 20 mins
Cook Time 10 mins
Servings
dozen
Ingredients
Cookies
  • 2 2/3 cups All-Purpose Flour spooned and leveled
  • 1 tspn Baking Powder
  • 1 tspn Baking Soda
  • 1 tspn Cornstarch
  • 1 tspn Salt
  • 1 cup Butter softened
  • 1 cup White Granulated Sugar
  • 1 cup Light brown sugar packed
  • 1 cup PB Americano Classic Peanut Butter
  • 2 tspns Vanilla Extract
  • 2 large Eggs
PB S'mores Cookies
  • Regular size marshmallows
  • Your favorite chocolate squares
  • Crushed graham cracker pieces
  • Melted chocolate or melted chocolate candy wafers for drizzling
PB&J Cookies
  • Your favorite jelly
  • Melted chocolate or melted chocolate candy wafers for drizzling
Cinnamon White Chocolate Dipped Cookies
  • Cinnamon
  • White Chocolate Chips
  • Coconut Oil
Instructions
  1. Preheat oven to 350 F, and line baking sheets with parchment paper
  2. Whisk together the flour, baking powder, baking soda, cornstarch, and salt in a large bowl and set aside.
  3. In a stand mixer or large bowl, beat the butter, granulated sugar, and brown sugar on medium until fluffy (about 3 minutes).
  4. Mix in PB Americano until incorporated.
  5. Add vanilla, then add in eggs one at a time, scraping down the bowl after each addition.
  6. Slowly add in the dry ingredients until they are just incorporated and the batter is smooth, being careful to not over mix.
  7. Form the dough into 1.5 tablespoon round balls.
  8. Using a fork, press a criss-cross pattern into each one to flatten.
  9. Bake for 10-12 minutes, or just until the edges are golden brown and the centers are slightly puffy. Remove then transfer to a cooling rack to cool.
PB S'mores Cookies
  1. Follow instructions 1-9 above. After the cookies have cooled, cut a regular marshmallow in half lengthwise and place in the center of the cookie.
  2. Using a kitchen torch, toast the marshmallow, being careful to not burn the cookie.
  3. While the marshmallow is still hot, press a square of your favorite chocolate on top (don't be afraid to really press and jiggle it on so that the marshmallow oozes and the chocolate melts a little and sticks on!) Repeat with each cookie.
  4. Once all cookies are done, drizzle melted chocolate over them and top with crushed up graham cracker pieces.
PB&J Cookies
  1. Follow instructions 1-7 above, then press the back of a tablespoon into the center of each cookie to create a small well. If you'd like you can also use the bottom of a cup to flatten the cookie just slightly before pressing the tablespoon in the center.
  2. The cookies will flatten as they bake and lose much of the well's shape, so press the tablespoon into the cookie again immediately after taking the cookies out of the oven. Don't worry, it does not need to be a deep well at all--just a small indention!
  3. Once the cookies have cooled, spoon a small amount of your favorite jelly in the center.
  4. Drizzle white chocolate on top!
Cinnamon White Chocolate Dipped Cookies
  1. Follow instructions 1-8 above, but after flattening the cookies, sprinkle a little cinnamon on each. Bake as directed above. Dip half of each cookie in the white chocolate and place on a parchment paper-lined baking sheet.
  2. After the cookies have cooled, melt the white chocolate chips and coconut oil together.
  3. Dip half of each cookie in the white chocolate and place on a parchment paper-lined baking sheet.
  4. Place the cookie sheet in the refrigerator for about 15 minutes or until the white chocolate is set.

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