Lemon Butter Cookies

We made this cookies right after Christmas.  I was tired of plain shortbread and especially tired of anything rich, like our Perfect Chocolate Chip Cookies, which we had a ton of!

These are very similar to shortbread but with the added lemon extract it gives them a different taste!

Everything you need, super simple:

Processing the flour and butter:

Adding sugar and extract:

The girls trying to help me wrap up the dough:

Roll dough and chill:

Ready for the oven:

Lemon Butter Cookies


Ingredients:

 2 cups all purpose flour
1 cup of butter, room temperature
1 cup of powder sugar
2 teaspoons of lemon extract

 Directions:

1. In a food processer mix flour and butter until it looks like large crumbs
2. Add sugar and lemon extract to food process and continue to process until a dough forms
3. Remove dough from food processer and knead by hand a few times
4. Roll dough into a log and wrap in plastic wrap
5. Chill 1 hour in fridge
6. Remove from fridge and slice dough into 1/4 inch slices
7. Place cookies on parchment lined cookie sheet (we had to use 2 cookie sheets)
8. Bake at 400 degrees for 12 minutes

Dark Chocolate Peanut Butter Dream Cookies

We are a family that loves peanut butter, sunflower butter, cashew butter, Nutella and most recently, on a splurge I bought this Dark Chocolate Dream peanut butter you see in the picture below last summer (for the next few months the ages of the girls won't make sense because I took a lot of these pictures months ago!).

It was addictive!  Luckily I decided to use up a large portion of it on these cookies!

I got everything together, very simple as you can see, only 3 ingredients!

Measuring out the sugar.

Adding an egg.

And finally the Dark Chocolate Dream!

Mix by hand.

Taste if you need to (unless you're paranoid about raw eggs).

Roll the dough into balls and place on parchment paper lined cookie sheet.

Flatten each ball with a fork in a criss cross pattern.

Pop them in the oven.

And they are done!

Ready for an after dinner treat!

My tester approved.  They were very moist/mess but very good!

Dark Chocolate Peanut Butter Dream Cookies


Adapted from this recipe from allrecipes.com

What you need:

1 cup of Peanut Butter + Co. Dark Chocolate Dreams
1 cup of sugar
1 egg

Directions:

Heat oven to 350 degrees.
Line baking sheet with parchement paper.
Mix ingredients by hand until smooth.
Roll dough into balls about 1 inch in diameter.
Place balls on parchement paper and flatten with fork in criss cross pattern.
Bake 7 minutes.
Let cool completely as cookies with continue to bake after they are removed from oven.

The Most Perfect Chocolate Chip Cookie Ever

In our opinon, and some other people who have tried it, this is the most perfect chocolate chip cookier ever!

I adapted this recipe from a recipe I found on Pinterest.  It was called the Copycat Panera Chewy Chocolate Chip Cookie recipe from The Pinning Mama.

I made a few changes and these cookies turned out great.  Plus I had a helper to make these cookies with (these are OLD pictures, I made this cookies sometime last summer).

My helper.

Everything you'll need.

Mixing the batter.

1/4 cup scoop of a cookie.

Ready to go into the freezer!

Love having a deep freezer.  Makes making cookies easier!

Fresh out of the oven.

 What you need:

1 cup of butter, melted
1/2 cup of coconut butter, room temperature
1 1/2 cups of dark brown sugar
1/2 cup of granulated sugar
2 large eggs
4 teaspoons of vanilla
2 1/3 cup of all purpose flour
2 cups of white whole wheat flour
2 tablespoons of cornstarch
2 teaspoons of baking soda
1 teaspoon of salt
1 bag of mini semi-sweet chocolate chips

Directions:

1. Line 2 baking sheets with parchment paper.
2. In a large bowl beat on low with a mixer butter, coconut oil and sugars.
3. Add eggs and vanilla and continue to beat on low.
4. Next add cornstarch, baking soda and salt and mix.
5. Add in 1 1/3 cup of all purpose flour until combined.
6. Follow with 1 more cup of all purpose flour.
7. Next add in just 1 cup of white whole wheat flour until completely incorporated.
8. Last add 1 more cup of white whole wheat flour.  Dough will be thick but keep mixer on low speed.
9. Stir in the bag of mini chocolate chips.
10. Using 1/4 cup measure scoop out dough onto baking sheet, set each cookie about 1-1 1/2 inches apart.
11. Place dough on the baking sheets in freezer for 2 hours (dough can also be stored in freezer bag for up to 3 months).
12. Pre-heat oven to 350 degrees and make cookies for 15 minutes straight out of the freezer.
13. Let cool at least 10 minutes before enjoying as cookies continue to firm up and bake after being removed from oven.

These turn out to be huge cookies!

Since last summer we've started using a 2 tablespoon measuring spoon to measure out our cookies.  Use a 2 tablespoons of dough to make smaller cookies if you don't want your cookies to be so big.

Peanut Butter Chocolate Peanut Butter Chip Cookies

Happy New Year!!  Welcome to my first recipe on this blog!

Please note, my disclaimer:

Our pictures are not perfect, we are totally working on the quality of pictures taken.  It seems when we built our house that we didn't realize that the 2 story house next to us would block so much natural lighting in our kitchen!  

As a New Year's Resolution we have decided to try at least 2 new recipes each week.  This will help us and our girls try new foods!  Thanks for stopping by and checking out our recipes!


Peanut Butter Chocolate Peanut Butter Chip Cookies, whoa, what a long name for a cookie!



Our oldest daughter, Annika, grabbed up a packaged of peanut butter chips at the store a few weeks ago and I wanted to come up with some sort of cookie to add it too.

I didn't want to do just plain chocolate cookies so I added peanut butter and cocoa powder to the batter and these turned out perfectly!

Some things we use that might not be around your kitchen.

Cornstarch, these make the cookies thicker.

Our favorite cocoa powder.

We always use natural peanut butter so I'm not sure how these cookies would come out with any other kind of peanut butter.

Also our favorite white whole wheat flour, I'm not sure what it is but this mixed with all purpose flour has always given us the best texture and flavor.

Peanut Butter Chocolate Peanut Butter Chip Cookies

Ingredients:

1 cup of butter, melted

1/2 cup of natural peanut butter

1 1/2 cups of dark brown sugar

1/2 cup granulated sugar

2 large eggs

1 tsp. vanilla extract

1/2 cup of cocoa powder

2 1/2 cups of all purpose flour

1 cup of white whole wheat flour

2 tbs. of cornstarch

2 tsp. of baking soda

1 tsp. of salt

1 bag of Reeses peanut butter chips

Directions:

Mix melted butter, peanut butter, dark brown sugar and granulated sugar with electric mixer.

Add eggs one at a time beating throughly before adding the next egg.

Add vanilla, baking soda, cornstarch, cocoa powder and salt and mix well.

Slowly add flour in 1/2 cup increments throughly mixing before adding the next 1/2 cup.

Dough will appear slightly flaky but will form a dough that sticks together still.

Mix in chips by hand.

Scoop dough using 2 tablespoon measuring spoon (if you don't have use a 1 tablespoon measuring spoon and combine the two tablespoons together to form a cookie).

Place cookies on a parchment paper lined cookie sheet.

Place cookie sheet in freezer for at least 2 hours (very important step!).  After the 2 hours you can either bake the cookies or place them in a freezer safe plastic bag to bake up to 3 months later!

Bake cookies at 350 degrees for 12 minutes.  Let cool for 10 minutes as cookies continue to bake even when they are out of the oven.

Enjoy!