Double Delight Peanut Butter Cookies
1 ⅓ cups flour
½ teas baking soda
½ teas salt (I don’t fill the measuring spoon up all the way, maybe ¾ full)
½ cup butter, softened
½ cup brown sugar (I only fill it up ¾ of the way)
½ cup granulated sugar (I use a ¼ cup)
1 teas vanilla extract
½ cup peanut butter
⅛ cup roasted peanuts (unsalted, unless you really like salt)
⅛ cup sugar
¼ teas cinnamon
¼ cup peanut butter
¼ cup powdered sugar
Combine the flour, baking soda and salt. Cream the butter and both sugars. Beat in egg, then vanilla and peanut butter. Add in the flour mixture slowly. Shape into a log 3” in diameter on parchment paper and chill until firm, about 2 hours.
Combine topping ingredients in a bowl.
Cream together both filling ingredients. Shape into 20 balls. Cut the chilled dough log lengthwise in half, then make 10 even cuts to separate into 20 pieces. Roll into balls and flatten. Place one filling ball into each flattened dough ball, and gently cover the filling with the outer dough. Smooth into a ball and roll in the topping. Flatten gently with the back of a glass on pan. Bake at 375F for 9-11 minutes. Makes 20 cookies.
Cowgirl Cookies (halved)
¾ cup butter, softened
¼ + ⅛ cup granulated sugar (I use ¼ cup)
1 ⅛ cups brown sugar (I use a tiny bit less than 1 cup)
1 ½ eggs
½ teas vanilla extract
1 teas almond extract
1 ½ cups flour
¾ teas baking soda
¼ + ⅛ teas salt
1 ½ cup oats
¾ cup coconut
.5 oz white chocolate chips (I used more and it still wasn’t enough- I’ll try 3-4 oz)
1.75 oz macadamia nuts, chopped (I used a bit more, maybe 2.5)
Combine flour, baking soda, salt and oats. Cream butter and both sugars. Beat in egg, add vanilla and almond extracts. Add in dry, then coconut, white chocolate and nuts. Bake at 350F for 15 minutes. Makes 40.