Jif Irresistible Peanut Butter Cookies

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Jif® Peanut Butter sent over a little package so that I could try their Irresistible Peanut Butter Cookie recipe for myself. I received Jif peanut butter, Crisco shortening sticks, and Pillsbury All Purpose Flour. All I needed to add were ingredients that were commonly found in my pantry.

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The dough came together quickly. It was fluffy, creamy, and easy to scoop. Not only that, but it was really easy to work with. It wasn’t sticky, held its shape, and didn’t crumble. That’s all I ask for in a cookie dough.

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The cookies didn’t spread much (if even at all) during baking, so I was able to bake a lot on a single baking sheet since I made them pretty small. They held the signature criss cross imprint of the fork without a hitch. My DH loved this recipe. He ate cookie after cookie and kept asking what was in them since he was worried I was tricking him with secret ingredients. No secret ingredients here… just some good creamy peanut butter!

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There was a huge difference in baking them at 7 or 8 minutes, though. I’m guessing it was because of the size of my cookies. The cookies that baked for 7 minutes turned out to be much softer and practically melted in your mouth. The ones baked for 8 minutes were by no means hard, they just had more of a crumble. I preferred the 7 minute cookies and my DH preferred the 8 minute cookies.
All in all, this is a wonderful staple recipe for peanut butter cookies. You can add chocolate chips to the batter, top them with a little candy morsel, or even roll them in sugar prior to baking for a sweeter taste.
 
Jif Irresistible Peanut Butter Cookies

Yield: 3 dozen

peanut butter recipe from JIF: http://www.jif.com/Recipes/Details/960

Ingredients

  • 3/4 cup Jif® Creamy Peanut Butter
  • 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
  • Or 1/2 cup Crisco® All-Vegetable Shortening
  • 1 1/4 cups firmly packed brown sugar
  • 3 tablespoons milk
  • 1 tablespoon vanilla extract
  • 1 large egg
  • 1 3/4 cups Pillsbury BEST® All Purpose Flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt

Directions

  1. HEAT oven to 375°F. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
  2. COMBINE flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.
  3. BAKE one baking sheet at a time 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.
http://lovintheoven.com/2014/10/jif-irresistible-peanut-butter-cookies.html

This is a sponsored post, but the opinions expressed are my own.

Wonka Chocolate Meringue Cookies

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Have you guys heard of WONKAPeel-a-Pop™ frozen treats? It’s a new product that came out this summer. Leave it up to Wonka to take ice cream to a whole other level. It’s basically a popsicle that you peel, just like a banana! Can you imagine all the fun the kids would have with this one?

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Even as an adult, I was a little giddy child opening the box.

“How did they make this?”
“I literally just peel it!?!”
“Can I eat the outside?”
“What is the outside made of?”
“Where do I bite it first?”

Wonka truly sparks imagination and creativity in their products. It definitely got my mind rolling with questions.

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The popsicles are pre-etched so it’s a lot easier to peel. All you have to do is take a bite, grab a piece of the outside, and pull straight down! Voi-la! Now you have access to the goodness in the middle. They come in two flavors: vanilla banana and vanilla grape.

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This ice cream inspired me to “wonkify” one of my own recipes. Instead of making regular chocolate meringue cookies, I added Nerds to the top right before baking to see how they’d turn out.

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I’m actually quite impressed… they didn’t melt away completely. You can still see them after baking. These cookies would be great for a Willy Wonka themed party!

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I did leave some of the chocolate cookies plain since not everyone likes a sour punch to their cookies. I bet you have all of the ingredients in your cabinet to make these cookies right now. Believe it or not, here’s no egg yolks, butter, flour, or regular sugar in the recipe.

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I’d consider that pretty healthy.

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Recipe slightly adapted from Swade Designs.

Wonka Chocolate Meringue Cookies

Ingredients

  • 2 1/2 cups powdered sugar
  • 1 cup dark cocoa powder (I use Rodelle)
  • 3 egg whites
  • 1 tsp espresso powder
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 2 tablespoons Nerds (optional)

Directions

  1. Preheat oven to 350 degrees. Line two baking pans with parchment paper or Silpat.
  2. In a stand mixer, whip the egg whites until fluffy, about 3-4 minutes on high.
  3. Mix in the powdered sugar, cocoa powder, espresso powder, vanilla, and salt until smooth.
  4. The dough will be very sticky! Scoop with a 2 tsp cookie scoop and place on baking sheet, leaving at least 2 inches around each cookie. They spread!
  5. Sprinkle some Nerds on top (can omit if making regular chocolate cookies).
  6. Bake for 8-10 minutes. Allow cookies to completely cool on pan.
http://lovintheoven.com/2014/08/wonka-chocolate-meringue-cookies.html

I am a member of the Unpeel Fun program and help spread the word about WONKA™ Peel-a-Pop™ frozen treats.  As a team member, I receive product and incentives in exchange for participating in brand related activities and spreading the word about WONKAPeel-a-Pop™ frozen treats

Triple Chocolate Chunk Cookies #sundaefundae

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So there I was, just baking away in my kitchen one day. I had one cookie become extremely crispy since it was the last cookie of the batter. You know what I’m talking about… the one that has all of the extra creamed butter that didn’t quite mix in with the rest of the batter. It wasn’t pretty enough to give away with the rest of the cookies, so I decided to crumble it and put it on top of my sundae. Ohhhhh yeah. Best decision ever.

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These are what the cookies look like when they’re not burned. Soft, chewy, and truly lovely.

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But when they’re crumbled on a sundae? That’s perfection.

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Smucker’s® has a couple of new ice cream toppings to help you with your #sundaefundae. There’s Simple Delight™ Toppings in Salted Caramel, Chocolate Coconut, Dark Chocolate and Hot Fudge, Magic Shell® Chocolate Pretzel and Rainbow Sherbet, and Microwavable Hot Dark Chocolate Topping.

I used the Magic Shell Chocolate Pretzel and watched the topping harden in front on my eyes as I slowly poured it on top of my mint chocolate cookie crunch ice cream.

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All of these toppings are great for an ice cream social this summer. There are plenty of flavors to choose from so everyone can take their pick. I also added a bit of whipped cream on top because no sundae is complete without whipped cream.

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Some other great sundae toppings include crushed peanuts, sprinkles, M&M’s, cut candy bars, chocolate chips, and even fresh fruit!

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You could even use these cookies and cut them into fourths for dipping into your sundae and hot fudge.

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Now’s your chance to win a Smucker’s gift basket including the items pictured above (minus my sundae).

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You’ll get:

  • Scallop Edge Hanging Chalkboard
  • West Elm Outdoor Metal Serving Tray
  • Branded Tote Bag
  • All seven NEW Smucker’s toppings flavors including:
  • o   Smucker’s®  Simple Delight Salted Caramel Topping
  • o   Smucker’s® Simple Delight Chocolate Coconut Flavored Topping
  • o   Smucker’s® Simple Delight Dark Chocolate Topping
  • o   Smucker’s® Simple Delight Hot Fudge Topping
  • o   Smucker’s® Magic Shell® Chocolate Pretzel Flavored Topping
  • o   Smucker’s® Magic Shell® Rainbow Sherbet Flavored Topping
  • o   Smucker’s® Microwavable Hot Dark Chocolate Topping

Enter the giveaway here!:

a Rafflecopter giveaway

Recipe slightly adapted from Devour Blog.

Triple Chocolate Chunk Cookies

Ingredients

  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup packed light brown sugar
  • 2 eggs, at room temperature
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon coarse salt
  • 1 cup white chocolate chips
  • ½ cup semi-sweet chocolate chips
  • ½ cup chopped milk chocolate
  • 1/4 cup chopped walnuts (optional)

Directions

  1. Preheat oven to 350 degrees F.
  2. Cream together the butter, white sugar and brown sugar until smooth. Beat in eggs, vanilla, almond, and salt.
  3. Stir in the baking soda and flour until just combined. Fold in white chocolate, semi-sweet chocolate, and milk chocolate (and nuts, if using) until evenly distributed.
  4. Drop by rounded tablespoonfuls onto ungreased pans.
  5. Bake for 10-12 minutes until the edges are golden brown.
http://lovintheoven.com/2014/08/triple-chocolate-chunk-cookies.html

Smuckers is also doing their own giveaway using the hashtag #SundaeFundae (click link for official rules). By using that hashtag while showing your sundae creations, you are entering for a chance to win $5,000 toward a summer vacation!

This is a sponsored post, but the opinions expressed are my own.