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This post is sponsored by OXO, but all opinions and love of raw cookie dough are my own. #OXOgoodcookies
My new favorite after school activity is cooking and baking with Jude. We usually come home and have lunch and then when Ezra takes his afternoon nap, Jude and I hit the kitchen! So today I’m sharing my peanut butter spritz cookie recipe with you! [scroll all the way to the bottom for the recipe!]
When OXO asked us to do a post to share about Cookies for Kids’ Cancer I was immediately on board. Cookies for Kids’ Cancer was started in 2008 by two OXO employees whose son was diagnosed with cancer. Every year OXO supports their foundation and I’m honored to be a part of it this year. It’s an amazing organization doing amazing things in terms of funding research that’s turning into real treatments.
You can learn more about Cookies for Kids’ Cancer here.
You can learn more about OXO’s partnership with the foundation here.
So now on to the cookies. OXO sent us some fun new products, including thiscookie press that has 12 disks.
The cookie press instruction manual includes four recipes (and I’ve tried one, it was delicious!), but Jude and I had a lot of fun coming up with our own recipe! The press also comes with a storage case to keep all your disks in. Which is awesome because OXO also sent us the autumn disk set and now I have a place to store them without losing them (I have a lot of kitchen gadgets, it’s a sickness)!I can’t wait to make pumpkin, spider, and web cookies for Halloween! They also have a Christmas disc set and springtime disc set set that are currently sitting in my online cart. #canneverhavetoomanygadgets
I was asking my mom if she ever used a cookie press and she said no because the one she used to have was too hard to use with her arthritis. She was so excited when she saw this one because it’s a ratchet lever (not a squeeze) to dispense the dough so she could use it! So I’m expecting her to start borrowing it! :)
Once we mixed up our dough we filled the barrel and starting pressing cookies! It’s important to use a cool cookie sheet so that the dough will keep it’s shape before you bake them. This is seriously the best cookie sheet ever. It’s the same material and thickness as the pizza pan we have and it bakes perfect cookies every time!
Don’t use cold (hard) dough or store-bought dough, it won’t go through the barrel and you might break it. Room temperature works best.
Jude had a lot of fun helping me press the lever to dispense dough. But I think his favorite part was adding the chocolate chips. Or should I say eating handfuls of chocolate chips straight out of the container?
Once I got him to stop shoveling them in eating them he was really helpful adding them all to the cookies!
Once we added all the chocolate chips we popped them in the oven for just about ten minutes or so.
Once they were done baking I immediately removed them from the hot pan and moved them to a cooling rack!
I’ve made these cookies twice now, and even though one recipe makes a ton of cookies, we somehow don’t have any left. I won’t admit how many I’ve eaten myself. :)
Ingredients:
- 2 cups flour
- 1/4 teaspoon salt
- 2 sticks unsalted butter – softened
- 1/2 cup creamy peanut butter
- 1/3 cup light brown sugar
- 1/3 cup white sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- Chocolate chips for the cookie centers
Makes approximately 5 dozen cookies (yes 5 dozen!)
Directions:
- Preheat your oven to 325 degrees.
- Mix the flour and salt and set aside.
- Beat the softened butter, peanut butter, white sugar, and light brown sugar until blended and creamy. Add the egg yolk and vanilla.
- Once blended slowly add in the flour and salt mixture.
- Insert your cookie plate into the cookie press and then pack the barrel firmly with dough. I press down with the back of a kitchen spoon. Screw on the cookie press top and start pressing! Don’t forget to use a cool and ungreased cookie sheet.
- Put an upside-down chocolate chip in the center of each cookie.
- Bake for 10-12 minutes, or until they just start to turn brown. Immediately remove cookies from the baking sheet and put on a cooling rack. Let them cool and the chocolate harden before stacking for storage.
Tools Used:
OXO Cookie Press with Disk Storage Case
OXO Autumn Cookie Disk Set
OXO Non-Stick Pro Cookie Sheet
OXO Silicone Cookie Spatula
FAQs
Peanut butter is a food paste or spread made from ground, dry-roasted peanuts. It commonly contains additional ingredients that modify the taste or texture, such as salt, sweeteners, or emulsifiers.
WikipediaPrep your Peanut Butter Cookie recipe up to 24 hours in advance, cover it and refrigerate it so you are ready to bake at a moment's notice. The kids can even help you scoop, roll and flatten the cookies. If the dough is too firm to scoop, let it stand at room temperature for about 30 minutes.
What is the trick to using a cookie press? ›
If it's too cold, it'll be hard to squeeze out of the pres. If it's too warm, it'll be too soft, and it won't hold its shape when baked. Holding your hand on the tube will warm the dough, so try to use just one hand on the trigger – place your other hand on the cookie sheet to keep it from moving.
Why are my 3 ingredient peanut butter cookies falling apart? ›
The wrong type of peanut butter may cause them to fall apart. Or using old eggs may create crumbly cookies. How long do peanut butter cookies last?
What are the 4 main ingredient in baking cookies? ›
While there may be countless variations, each cookie at the core has four ingredients – butter, sugar, flour & eggs. The proportions of ingredients and the methods of mixing are what define our cookies. Dough spreads – Inside the hot oven, the butter starts to melt and the dough gradually starts to spread out.
What happens if you don't chill peanut butter cookie dough? ›
The most important part of today's recipe? Chill your cookie dough! The dough is extremely soft due to the creamy peanut butter, eggs, and butter and if it's not cold going into the oven, the cookies will spread all over your baking sheet.
What happens if you don t refrigerate cookie dough before baking? ›
Popping your dough in the fridge allows the fats to cool. As a result, the cookies will expand more slowly, holding onto their texture. If you skip the chilling step, you're more likely to wind up with flat, sad disks instead of lovely, chewy cookies. Cookies made from chilled dough are also much more flavorful.
What happens if you don't flatten peanut butter cookies? ›
Peanut butter cookies don't spread as they cook, so you have to flatten them before hand. This ensures that the middle will cook through before the outside burns. As for the pattern created, it actually creates slightly more surface area, so you'll get more browning at the extra edges that you create.
Why are my spritz cookies tough? ›
Simply adding the flour to the stand mixer and beating it in runs the risk of overdeveloping gluten and giving you a tough or dense cookie (not what you want after all that work with the creaming). Instead, the best method is to add the flour and mix it in by hand, stopping as soon as no dry flour remains.
How do you get spritz cookies to work? ›
Tips To Make the Best Spritz Cookies
- Cream Butter and Sugar. Be sure you cream butter and sugar well...it might take longer than you think! ...
- Add Your Egg. Add your egg ONLY after butter and sugar is fully creamed together.
- Avoid Overworking. ...
- Press! ...
- Skip the Grease. ...
- Decorate. ...
- Bake.
Don't use parchment paper or non-stick cookie sheets for spritz cookies. This dough needs something it can stick to a little in order to come off the press. The cookies have so much butter in them, I've never had a problem with them sticking to a regular cookie sheet when they bake.
How do you know when peanut butter cookies are done? ›
Unlike many other cookies, peanut butter biscuits only fully harden once they've been removed from the oven. Here's how to tell when peanut butter cookies are done: The tops of the cookies are a uniform light brown. They're soft to the touch but not moist or mushy.
Why do my peanut butter cookies taste weird? ›
Ones with lots of additives do not have as distinct a peanutty taste. So, use a natural peanut butter. Two, your expectations for a peanut taste are too high. The cookies have lots of other ingredients including a significant amount of flavor that decrease the flavor of the peanut butter.
Why do you smash peanut butter cookies? ›
The Peanut Butter Balls recipe in the 1933 edition of Pillsbury's Balanced Recipes instructed the cook to press the cookies using fork tines. The 1932 or 1933 recipes do not explain why this advice is given, though: peanut butter cookie dough is dense, and without being pressed, it will not cook evenly.
What are the basic ingredients used in all cookie types? ›
The basic ingredients in cookies typically include:
- **Flour:** Provides structure and texture to the cookies.
- **Sugar:** Sweetens and adds moisture.
- **Fat:** Butter or oil for moisture and flavor.
- **Eggs:** Bind the ingredients together and contribute to the texture.
Peanut butter: Creamy peanut butter is ideal for this recipe because crunchy peanut butter creates an overly crumbly cookie. You can use processed peanut butter such as Jif or Skippy, or natural-style peanut butter.
What are the peanut butter cookies from the Girl Scouts? ›
That's why some of our cookies look the same but have two different names. Whether the package says Peanut Butter Patties® or Tagalongs®, or Samoas® or Caramel deLites®, the cookies are similarly delicious.
What do the different ingredients in cookies do? ›
The Science Behind Common Baking Ingredients
- Flour Provides the Recipe Foundation.
- Fat Holds it All Together.
- Sugar Is Sweet and Helps Tenderize.
- Eggs Add Texture.
- Liquids Add Leavening and Tenderness.
- Salt Adds Flavor and Weight.
- Leavening Agents Baking Soda and Baking Powder.
