Lovin' From the Oven

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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.
 
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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.
https://lovintheoven.com/jif-irresistible-peanut-butter-cookies/

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

Day 1: Rolo Stuffed Peanut Butter Cookies

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Day 1 of my 12 days of cookies: Rolo Stuffed Peanut Butter Cookies. It’s that time of the year!! My 12 days of Cookies has finally begun and I can hardly contain my excitement. Well, mostly because I’m doing this blog post from Cancun right now. It’s kind of hard to have a bad day here.

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I came to Cancun yesterday evening and am leaving in a few hours. The weather today couldn’t have been any more beautiful. If you’re following me on instagram, then you know exactly what I’m talking about.

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I got to stuff my face in a breakfast buffet, dip my feet into the water, and lay out on the buttery soft sand. Before I have to go get ready again for work, I decided to kick off with some cookies because it’s past the 1st already. Where did the time go?

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That’s how much I love you guys. I’m in my room blogging when I could be soaking up my last couple of minutes in paradise.

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I made these cookies for a friend’s gift basket and he loved them. My DB never had a Rolo until I made these cookies. Can you believe it? He wasn’t a fan of the Rolo itself, but he ate all the cookie around it.

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When you bake the Rolo and eat the cookie straight from the oven, you get one hot, gooey, glorious mess. It’s awesome.

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These cookies packaged well and tasted great. If you’re a peanut butter lover, I’d say you better make this right away. Recipe from Sally’s Baking Addiction.

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Day 1: Rolo Stuffed Peanut Butter Cookies

Yield: 2 1/2 dozen

Ingredients

  • 1/2 cup (1 stick) salted butter, softened to room temperature
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 3/4 cup creamy peanut butter
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1 1/4 cups all purpose flour
  • 24 rolos

Directions

  1. Cream the butter and both sugars together. Mix in the peanut butter, egg, and vanilla.
  2. Slowly stir in the baking soda and flour without over mixing. Refrigerate the dough for 30 minutes.
  3. Preheat oven to 350 degrees.
  4. Take 1 1/2 tablespoon scoop of the chilled dough and rip it apart in half. Stick a rolo on the bottom half and top with the other side of the dough. Close the sides of the dough so that the rolo is completely sealed.
  5. Drop onto baking sheet and bake for 9 minutes. Cool completely on a wire rack.
https://lovintheoven.com/day-1-rolo-stuffed-peanut-butter-cookies/

Cherie’s Snickers Peanut Butter Cookies

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I honestly don’t know how people go to work 40 hours a week. We work to live, live to work. It’s a strenuous lifestyle that can also be just as rewarding. For me, I feel like I have to go on a mini vacation every month just to keep from overloading.. and I don’t even consider my job “real” work (since it’s just a part time job)! What am I going to do once I join the work force?! Oh dear. Hopefully I’m lucky enough to do something that I love so it doesn’t feel like work.

I’ll be taking my second mini vacation this week with another trip to Vegas, but this time it’s a girls’ trip with my mom, my aunt (mom’s sister) and her daughter (aka my cousin). We’ll be celebrating my aunt’s and my birthday! I’m counting down the hours… so excited!

I feel like I made these cookies oh-so-long ago. But don’t these cookies just look drool-worthy? After baking these, I confirmed that I don’t like peanut butter cookies. Am I crazy? I love having peanut butter chips and candy in cookies, but I don’t like peanut butter cookies itself. Either way, my DB loved these. The cookies are very moist, almost to the post where they’re crumbly, and have a different kick depending on what type of candy bar you use. I got a grab bag that had the three musketeers, milky way, snickers, and midnight milky way. The recipe is slightly adapted from Amanda’s Cookin’.

Oh, I’ve actually been updating my style blog, A Pile of Style, frequently! Feel free to drop by over there and say hello! 🙂

  • 1 cup unsalted butter, softened
  • 1 cup white sugar
  • 1 cup brown sugar, packed
  • 1 cup creamy peanut butter
  • 2 eggs
  • 2 ½ cups flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1 bag mini size candy bars, whatever you prefer
  1. Preheat oven to 325 F.
  2. Cream butter, sugars and peanut butter. Add eggs. Stir or whisk together flour, soda and salt. Add to creamed butter mixture and mix well.
  3. Roll into balls or use a cookie scoop.
  4. Cut the candy bars in half and place them cut side down on top of the rounded cookie and press down gently.
  5. Bake at 350 for 10-12 minutes.
  6. Remove from oven and leave cookies on cookie sheet for 2 minutes to rest. Cool on a cooling rack for ten minutes.
  7. Allow to cool completely before eating (if you can wait!).

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