Adam's Favorite Peanut Butter and Chocolate Chip Cookies

Adam can't get enough of these cookies. He LOVES them. Even though his favorite thing is the combination of peanut butter and chocolate, these are absolutely wonderful cookies and dangerous to have around the house if you are watching what you eat. Just one is never enough!

Peanut Butter and Chocolate Chip Cookies

1 ¼ cup flour
¾ tsp baking soda
½ tsp baking powder
¼ salt
½ cup butter, softened
1 cup peanut butter
¾ cup sugar
½ cup firmly packed light brown sugar
1 large egg
1 Tbsp milk
1 tsp vanilla
½ cup peanut butter chips
½ cup chocolate chips
Sugar in a bowl for dipping

Preheat oven 350 degrees

In a large bowl, combine the flour, the baking soda, and the baking powder, and the salt. Set aside.
In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla. Add the flour mixture and beat thoroughly. Stir in the peanut butter chips and chocolate chips. Drop Tbsp size rounded cookie dough into bowl of sugar to coat. Place on ungreased cookie sheet leaving several inches between for expansion. Slightly flatten cookies with back of spatula. Bake for 10-12 minutes. The cookies will look underdone. Cool for 1 minute on pan then remove to a rack to cool completely.

Recipe from thesisterscafe.com

BEST CHOCOLATE CHIP COOKIES EVER

I had a roommate one year who's goal was to make the perfect chocolate chip cookie so she was constantly making cookies and adjusting the ingredients to make the perfect cookie, and this is the recipe that she came up with. Thanks Jenny! As you can see, there are not many cookies left of the plate before I could take the picture. They were completely gone at the end of the day. And these are bigger cookies that are super thick and soft.

Perfect Chocolate Chip Cookies
2 1/2 cups flour
1 tsp baking soda
1 cup butter, softened
3/4 cup brown sugar
1/4 cup sugar
1 package of instant vanilla pudding
2 eggs 
1 tsp vanilla
2 cups chocolate chips (We use the big milk chocolate chips)

Cream together butter and sugar for about 2 minutes. Combine the rest of the ingredients except for the chocolate chips and mix until a thick dough. Add in the chips and mix until evenly blended through dough. Cover dough and put in fridge to chill for a few hours. When it has chilled,  preheat oven to 350 and spray cookie sheet with non stick cooking spray. Roll dough into large balls. Mine are about 2 inches. (I ALWAYS test out one cookie on a cookie sheet to test out what the perfect time for the rest of my cookies will be.) Bake for about 12 minutes. (For my oven, 12 minutes is absolutely perfect). And let cool for several minutes so that the cookie can harden a little and settle. When it first comes out it may look like it's not done because it will be very doughy, but with letting it sit, it will turn out perfect. I hope you try this recipe out and enjoy!!! 

Orange Carrot Cookies

These are Adam's Grandma's famous cookies. They are incredible! They are fun to make now with Easter coming up and with Spring being here.

Orange Carrot Cookies

Cookie:
1 cup Crisco
3/4 cup sugar
1 cup mashed cooked carrots
1 egg
2 cups flour
2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon almond extract
pinch of salt

Frosting:
5 tablespoons orange juice
1-2 tablespoons butter
1 tablespoon grated orange rind (optional)
3- 3 1/2 cups powdered sugar (As much as it takes to make the frosting thick enough to frost a cookie) 

Mix crisco and sugar together until creamed. Add egg and mashed carrots. Mix well. Add dry ingredients and extracts. Drop onto cookie sheet in medium sized spoonfuls. Bake at 350 degrees
12-15 minutes.  Frost the cookies with frosting when cooled.  

Rolo Cookies

Rolo Cookies

 2 1/2 cups flour

3/4 cups cocoa

1 tsp baking soda

1 cup sugar

1 cup brown sugar

1 cup butter

2 tsp vanilla

2 eggs

1 pkg Rolos

A bit of sugar for garnish

Directions:

Preheat oven to 375 degrees.

Beat sugars and butter until fluffy. Add vanilla and eggs to mixture and beat until combined. Combine flour, coca, and soda. Add flour mixture to fluffy mixture.

Unwrap the Rolo candies and get them ready. Shape about a teaspoon of dough around each Rolo and be sure to cover it completely. You want it to be about the size of a golf ball. Press one side of the dough ball into the leftover sugar. Place sugar-side up on a baking sheet, about two inches apart. You’ll end up with about three dozen cookies. If you don’t want to make that many right away, just put the dough balls in a Ziploc bag and freeze them.

 Bake for 8 minutes until the edges start to crisp.