This recipe is a little different than your basic Peanut butter cookie.

Ann

Home Cookin Chapter: Recipes From Thibeault's Table

Peanut butter and chocolate cookie Tarts
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Dough

3/4 cup butter
3/4 cup peanut butter smooth
3/4 cup brown sugar
3/4 cup white sugar
1 egg
1 egg yolk
2 tsp vanilla
2 1/4 cups flour
3/4 teaspoon baking soda

Chocolate filling

4 oz semisweet chocolate
1 Tablespoon Milk
2 Tablespoons cocoa
1/3 cup butter
2 cups sifted Icing Sugar
. Cream butter with peanut butter until very smooth. Beat in sugars.
Beat in egg and yolk. Add vanilla. Sift flour with baking soda and mix
well. Stir into butter mixture. Press balls of dough into well
buttered mini muffin tins. Each ball of dough should be about 3/4's
the size of the muffin tin - when you intent the centre it should form
the shape of a pudgy little tart shell.

Bake in preheated 350°F oven for 15 minutes or until ouside is baked
but inside is still chewy. Do not over bake. Cool five minutes on
rack and then remove from tins. Cool completely.

Filling

Combine chocolate, cocoa, milk and butter in small saucepan. Melt over
low heat. Mix until smooth. Cool. Beat in icing sugar to give
consistencey of icing. Pipe about 1 tablespoon of filling into each
tart.

Note: YOu can spoon the filling in to the centre, but it looks nicer
when piped.

This is an awesome one. I made them once with Reese's "M&M's"

{{!gwi}}

1 cup granulated sugar
1 cup brown sugar
1 cup butter; very soft
1 cup Jif smooth peanut butter
2 eggs
1 teaspoon vanilla
2 1/2 cups sifted, all-purpose flour
1 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
10 oz. pkg. Reese's Peanut Butter Chips
1 cup chopped peanuts (optional)

Mix sugars, butter, peanut butter and eggs until fluffy; add vanilla. Add combined flour, soda, baking powder and salt. Stir in chips and nuts. Drop (2 tablespoons each) onto ungreased cookie sheet (I use parchment paper). Bake at 350° 9 to 12 minutes until edges set and are golden. For chewy cookies, cool on racks lined with paper such as brown paper sacks cut to fit the rack.) Do not over bake.

Marilyn

thank you i will try these

You're very welcome mynerves.

Ann

I just had this outstanding peanut butter cookie at work. No flour!!! The baking soda causes cracks in the surface (like snickerdoodles) which makes them very attractive looking.

Flourless Peanut Butter Cookie
1 cup each brown sugar and peanut butter (ie. Skippy)
1 teaspoon baking soda
1 egg
1/2 teaspoon vanilla

Optional: 1 cup chocolate chips

Combine all ingredients; allow the dough to rest about 5 min.
Roll balls, pressing dough together (may be crumbly).
350 degress --- 15 minutes. Cool on pan 1 minute before removing.

My friend tried the recipe and forgot to ask her if she greased the cookie sheet. She is more of a cook than a baker and hers were perfection.

Mine is similar to the above,

Flourless peanut butter cookies

1 cup peanut butter
1 cup sugar
1 egg

Roll into balls, flatten with fork dipped in water on cookie sheet, bake 350 until they start to brown, remove from pan after a couple of minutes onto wire rack to cool.

Here's my version of the flourless variety. I think I'll try the one with baking soda next time because I like that cracked surface appearance.

Easy Peanut Butter Cookies

* 1 C peanut butter
* 1 C granulated sugar
* 1 egg
* 1 tsp. vanilla

Combine sugar with peanut butter and blend well. Add vanilla and egg. Blend thoroughly.

Roll into 1" balls, place on ungreased cookie sheet and smash with fork.

(NOTE: These cookies retain their shape while baking.)

Bake 10 minutes at 350F.

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Here's one I created years ago based on a World's Best Sugar Cookies recipe published in the Los Angeles times sometime in the 80s.

Jen's Rich and Crumbly Peanut Butter Cookie

* 1 C sweet (unsalted) butter
* 5/8 C granulated sugar
* 3/8 C powdered sugar
* 3/4 C brown sugar
* 2 eggs
* 1/4 C oil
* 1 tsp. vanilla
* 1 (16 oz.) jar Chunky Peanut Butter (I used Laura Skutters)
* 1 tsp. baking soda
* 1 tsp. baking powder
* 1/2 tsp. salt (optional)
* 2-1/2 C flour

Cream butter and sugars. Add eggs, oil, vanilla, and peanut butter; mix well. Combine flour, baking soda, baking powder, and salt; add to butter mixture. Blend well.

Shape dough into walnut-size balls. Place on ungreased baking sheet and press down with fork. Bake at 350F 10 to 12 minutes. Makes about 4 dozen.

Jen

I tried iris_gal's version today and I agree the cracked surface is very attractive. Hubby took one bite and said "I hope you made a triple batch!" :-)

The flourless peanut butter cookies are very peanut-buttery and sweeter than most since there are fewer ingredients yet the same amount of sugar and peanut butter. It's a great peanut butter cookie! I rolled the balls in white sugar before baking them.

Jen

I made danain's version yesterday (used Jif extra-chunky and no optional peanuts, and used chocolate-peanut butter swirl chips because the store was out of plain peanut butter chips). I did cool them on brown paper, hoping for something chewier than the last batch I made. They are delicious, and yes, they are just the right amount of chewy. I did press them down with a fork before baking.