Peanut Butter Cookies

These peanut butter cookies are soft, chewy, and absolutely delicious!

Total Time: 30 mins Prep Time: 20 mins Cook Time: 10 mins

Ingredients:

2 2/3 cups all-purpose flour

1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cornstarch
1 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
1 cup peanut butter (smooth or crunchy)
2 teaspoons vanilla extract
2 large eggs
(optional: 1/2 cup granulated sugar for rolling the dough balls)

Directions:

Preheat oven to 350F.

Whisk together flour, baking powder, baking soda, cornstarch and salt in a large bowl and set aside.

In an electric mixer fitted with the paddle attachment, beat together the softened butter, granulated sugar and
brown sugar on medium speed until light and fluffy (about 3 minutes). Mix in peanut butter until it is
incorporated and smooth. Add vanilla and eggs, one at a time, scraping the bowl down after each addition.
Reduce mixer speed to low and slowly add dry ingredients until they are just incorporated and the batter is
smooth, being careful not to over-mix.

Form the dough into 1.5-tablespoon round balls and place on a parchment-lined baking sheet. (If youd like,
you can roll each of these balls in a bowl of granulated sugar before adding them to the baking
sheet.) Press a criss-cross pattern into each dough ball with a fork to flatten, being sure that each dough ball
is at least 2 inches apart. Bake for 10-12 minutes, until the edges are golden brown and the centers are
slightly puffy. Remove from the oven, and then transfer the cookies to a cooling rack to cool.

Serve warm, or store in a sealed container for up to 1 week.

Twix Cookies

Author: Made From Pinterest

Recipe type: Dessert
Ingredients

1 cups softened butter

1 cup powdered sugar
3 cups flour
1 teaspoon vanilla
teaspoon salt
15 oz caramel **See notes
2 cups milk choc chips
2 tsp shortening

1. Preheat oven to 350 degrees

2. Cream butter and sugar together. Add your vanilla, flour and salt. Mix well.
3. On a lightly floured surface, roll dough out to inch thick.
4. To cut cookies you can use a biscuit cutter or I just used a small glass that was 2 inches wide.
5. Place round cookies on a lightly greased cookie sheet.
6. Bake at 350 for 14-16 minutes.
7. Let cookies cool.
8. Melt caramel and spread the caramel over the cooled cookies.
9. Let caramel cool completely.
10. Add your shortening into the chocolate chips and melt in the microwave. Use a microwave safe bowl
and watch so that the chocolate does not burn.
11. Spread melted chocolate over cooled caramel.
12. Let chocolate set before serving.
13. Do not put in the refrigerator as it will discolor the chocolate.

Notes
I use Peter's caramel which comes in a 5 lb block. You can just cut off what you need, melt it and it's ready
to go. If you use the Kraft caramels, follow the instructions on the bag for melting.
Homemade Samoas Cookies

PREP: 2 hours (includes chilling) COOK: 15 MINUTES YIELD: About 4

dozen (2-inch) cookies

1 cup (2 sticks) unsalted butter, at room temp

1/2 cup sugar
2 cups all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
2 Tablespoons milk
1/2 teaspoon vanilla extract

For the coconut topping

3 cups shredded sweetened coconut

15 ounces store-bought or homemade soft caramels
3 Tablespoons milk
1/4 teaspoon salt
8 ounces dark chocolate (See Kelly's Notes)

Make the cookies:

Preheat the oven to 350F.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light
and fluffy.

In a separate bowl, whisk together the flour, baking powder and salt. In three increments, add the flour
mixture to the creamed butter, mixing between each addition and scraping down the sides of the bowl as
necessary. Add the milk and vanilla extract, blending until combined and the dough begins to come together
in large pieces.

Use your hands to divide the dough in half, pressing it together to compact it into two disks. Wrap the disks
securely in plastic wrap and refrigerate them until firm, about 1 hour.

Once the dough has chilled, roll each disk out onto a lightly floured surface until it is 1/8-inch thick. Cut out
as many cookies as possible with a doughnut-shaped cookie cutter. (See Kelly's Notes for cookie cutter
alternatives.) Place the cut-out cookies on a Silpat or parchment paper-lined baking sheet and repeat with
remaining dough.

Bake the cookies for 10 to 12 minutes, rotating the baking sheet half-way through, until the cookies are pale
golden brown. Transfer the cookies to a wire wrack to cool completely.

Make the coconut topping:

Spread the coconut flakes onto a baking sheet lined with parchment paper. Bake the coconut for about 10
minutes in a 350F oven until toasted, stirring frequently to ensure even browning and so that it does not
burn. (See Kelly's Notes.) Remove the toasted coconut from the oven and set it aside.

Melt the caramels, milk and salt in a double-boiler by placing the caramels in a medium saucepot set over a
large saucepot of simmering water. Cook, stirring, until the caramels are fully melted. Remove the saucepot
from the heat and combine 3/4 of the caramel with the toasted coconut in a large bowl.

Carefully spread the remaining 1/4 cup of caramel atop the cooled cookies then press on a portion of the
coconut mixture. Let the cookies cool for 30 minutes. If the caramel-coconut mixture thickens too much at
any point while pressing it onto the cookies, return it to the double-boiler and warm it until it's spreadable
again.

Melt the dark chocolate in a double-boiler or in the microwave. Dip the bottoms of the cookies in the
chocolate and place them on a wax paper-lined baking sheet. Use a fork to drizzle the tops with chocolate.
Let the cookies sit until the chocolate hardens fully.

Kelly's Notes:

If you don't have a doughnut-shaped cookie cutter, you can use two cookies cutters (such as a circular 2-inch
and a circular 1-inch) to form the ring shape. Alternately, you can use the caps to any dry spices to serve as
cookie cutters.

If the dough is too firm to roll out after being refrigerated, let it rest at room temperature for 10 minutes
before rolling and cutting out the cookies.

The shortbread should be very pale golden in color. When in doubt, underbake it!

If using dark chocolate chips, 8 ounces is equal to about 1 1/3 cups chocolate chips.

Coconut burns very quickly, so keep an eye on it and stir often!

Spreading the cookies with the reserved 1/4 cup of caramel gives the coconut mixture a stickier base to
adhere to.
BISKUT FAMOS AMOS
Bahan 1
1 biji telur
1/2 cawan butter/ mentega
1/2 sb susu segar - susu tepung
1/2 cawan gula perang
1/2 cawan minyak jagung
1/2 sk extract vanilla
1/4 cawan gula kaster
sedikit garam

Bahan 2
1 sb tepung jagung - diayak
2 cawan tepung gandum - di ayak
1 sb serbuk koko - diayak
1 cawan semi sweet chocolate chips
1/2 sk soda bikarbonat
1/2 sk cream pf tartar nona atau boleh juga 1/2 sk jus lemon
1/2 cawan walnut cincang

Cara Penyediaan
1. siapkan mangkuk besar dan campurkan semua bahan 1 dan gaul rata hingga sebati menggunakan whisk.

2. ayak tepung gandum bersama serbuk koko, soda bikarbonat, tepung jagung, dan serbuk cream of tartar
dan masukan tepung kedalam adunan tadi sedikit demi sedikit.

3. kacau adunan yang sudah dicampur tadi boleh menggunakan spatula hingga rata kemudian masukan
chocolate chips dan walnut dan kacau lagi hingga adunan agak lembik.

4. ambil sedikit adunan dan bulat-bulatkan menggunakan tangan atau boleh juga sudukan kemudian taruh
diatas loyang. sesuaikan jarak setiap adunan diatas loyang kerana nanti biksut akan mengembang.

5. akhir sekali, bakar loyang kedalam oven bersuhu 160'C selama lebih kurang 20 minit atau hingga masak.
dan bila sudah masak angkat dan sejukan biskut. bila sudah sejuk biskut siap dihidangkan.

agar boleh mendapatkan biskut yang tidak terlalu rapuh tambahkan tepung jagung ikut kesesuaian keras adunan dan
bila anda menganggap resepi biskut famous amos yang saya share ini bermanfaat boleh share pada media sosial
dibawah dan sampai jumpa di resepi sedap selanjutnya.
ALMOND CRUNCHY

Loyang 10"x10" atau 12"x12" pun boleh

Kertas kek yang tebal (bukan kertas minyak ye....di kuatiri biskut akan melekat bila dah masak
nanti).
Pemotong pizza/pisau
Pembaris besi....kalau tak ada pun tak pe....tapi kena pandai adjust le untuk potongkan biskut tuu
nanti.......
Spatula nipis - Gambarnya MA lupa ambil.....huhuhu

1 bungkus Tepung Siebin (Bee-sting Mix) - 600g

200g Sun Flower Seeds
200g Kuaci Labu (Pumpkin Seeds)
500g Badam Flake

3. Mula-mula kita bakarkan sebentar biji-bijirin (Badam Flake, Sun Flower Seeds &

Kuaci labu/Pumpkin Seeds), bakar selama 15 minit dengan suhu 160C - tujuan
untuk merangupkannya.

4. Resepi nie adalah untuk loyang berukuran 10"x10"/ 12"x12"

Mula-mula bahagikan bahan-bahan di atas kepada 4 bahagian kesemuanya...(Fahamke nie....).

Okeylah mai kita sama-sama timbang ye....untuk satu adunan.....kita sediakan :

150g tepung Bee-Sting Mix

50g Sun Flower Seeds
50g Kuaci labu (Pumpkin Seeds)
150g Badam Flake

Cara-caranya :

Satukan semua bahan di dalam bekas....saperti dalam gambar di atas - gaul rata sehingga bersalut
sempurna.
Sediakan loyang 10'x10", alas loyang dengan kertas kek sahaja. Loyang yang telah di alas dengan
kertas kek tadi, biarkan lebihkan sikit kertas tu di kiri & kanan loyang - agar senang untuk kita
angkatkan biskut nanti.
Panaskan oven 170C ........ (suhu nie, anda mestilah kenali oven anda sendiri ).
Tuangkan adunan ke dalam loyang & ratakan nipis-nipis.
Bakar dalam oven selama 25 minit atau sehingga nampak adunan itu mencair & keperangan/separuh
masak sahaja.
Keluarkan loyang daripada oven dan potongkan biskut tadi mengikut saiz yang di kehendaki. Masa
memotong nie mestilah cepat....kerana dikuatiri biskut akan mengeras. Kalau biskut mengeras
nanti, takut tak dapat potong mengikut bentuk yang dikehendaki.
Bila sudah siap di potong semuanya....masukkan kembali biskut yang separuh masak tadi semula ke
dalam oven.
Bakar semula selama 15 minit lagi atau sehingga elok perang nya.
Bila biskut dah masak...sejukkan. Simpan dalam bekas kedap udara.