Peanut Butter Cookies, Snickerdoodles, Candy Cup Brownie Kisses,and Banana Cake Recipes

Today is a chilly, rainy, and dreary day. It has been a while since I posted any recipes so I thought I would share a few today. Who knows, if it’s raining where you’re at and you’re stuck inside the house, you may decide to bake some cookies or brownies or something!

Peanut Butter Cookies

2 ½ cups all-purpose flour    

1 cup brown sugar

2 tsp. baking soda

1 cup peanut butter

1 tsp. salt

1 cup vegetable shortening

1 cup white sugar

2 large eggs

Preheat oven to 350°. Lightly grease a cookie sheet. Combine the flour, baking soda, salt and sugars in a large bowl and beat until mixed well. Add the peanut butter, shortening and eggs and beat the mixture for about 2 minutes until a uniform dough forms. Shape dough into balls about 1 ½ inches in diameter. Place the cookies on the prepared sheet, leaving 1 ½ inches of space between them. Press the top of each cookie with the flat, bottom side of a fork, dipped in flour, then press again to make a crisscross design. Bake 16 to 20 minutes or until cookies are richly browned and crispy!

Candy Cup Brownie Kisses

Ingredients:

1 package Fudge Brownie Mix

48 Chocolate Candy Kisses

Prepare Brownie Mix according to package directions for fudge-like brownies. Using mini baking liners, insert one paper liner into each mini muffin pan. Fill each paper liner about two-thirds full of brownie batter. Bake at 350° for 18 to 21 minutes or until toothpick inserted in the center comes out clean.

As soon as you remove the brownies from the oven, top each brownie with a chocolate candy kiss. Cool for 10 minutes before removing from pans to wire rack. Cool completely before serving.

Snickerdoodles

¼ cup butter

1/3 cup low-fat cream cheese

1 cup packed brown sugar

2 egg yolks

1 tsp. vanilla extract

1 cup all-purpose flour

1/3 cup whole-wheat flour

1 tsp. baking soda

¼ tsp. cinnamon

½ tsp. salt

5 Tbsp. cinnamon sugar

Preheat oven to 350°. Lightly coat a baking sheet with canola oil. In a large mixing bowl, mix butter, cream cheese and brown sugar on low speed with an electric mixer on low until just combined. In a medium bowl, combine remaining ingredients. Add to butter mixture and mix by hand until combined. Portion heaping teaspoonfuls onto baking sheet about 1 ½ inches apart. Sprinkle lightly with cinnamon sugar. Bake for 7 minutes. Lightly flatten cookie with finger. Rotate baking sheet and bake an additional 3 minutes.

Banana Pound Cake

1 cup (2 sticks) butter, softened

2 cups sugar

5 eggs

2 cups flour

1 tablespoon vanilla extract

2 overripe bananas, mashed

Preheat oven to 325°. Combine all ingredients in bowl and beat for 10 minutes at medium speed. Pour into sprayed, floured tube pan. (Batter will be very thick.) Bake for 1 hour. Cake is done when toothpick inserted in center comes out clean. You can also add nuts to this if desired. Also depending on the size of pan you use, it may take it longer than an hour to cook.

This is one of our favorite desserts to eat at our house. My husband especially loves it. He says it tastes better than banana bread! I hope you enjoy the recipes J

4 More Chocolate Chip Recipes

Chocolate Chip Sour Cream Cake

½ cup butter or margarine, softened

1 cup sugar

2 eggs

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 (8 oz.) carton sour cream

1 teaspoon vanilla extract

1 (6oz.) pkg. semisweet chocolate morsels

1 cup chopped pecans

¼ cup firmly packed brown sugar

         

          Cream butter; gradually add 1 cup sugar, beating at medium speed until light and fluffy. Add eggs, beating well.

          Combine flour, baking  powder, and soda; stir one-third of dry ingredients into creamed mixture. Stir in half of sour cream. Repeat procedure, ending with flour mixture. Stir in vanilla.

          Combine chocolate morsels, pecans, and brown sugar; set aside. Spoon half of batter into a greased and floured, 10-inch tube pan. Sprinkle half of chocolate mixture. Spoon in remaining batter; top with remaining chocolate mixture. Bake at 350° for 50 minutes or until wooden pick comes out clean. Remove from pan; cool completely.

Giant Chocolate Chip Cookies

1 cup butter or margarine, softened

1 cup firmly packed brown sugar

½ cup sugar

2 eggs

2 ¼ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon vanilla extract

1 ½ cups semisweet chocolate morsels

¾ cup chopped pecans

          Cream butter; gradually add sugar, beating at low speed of an electric mixer until light and fluffy. Add eggs, and beat until well blended.

          Combine flour, soda, and salt. Add to creamed mixture, stirring well. Stir in vanilla, chocolate morsels, and pecans.

          Divide mixture into thirds. Spoon each third onto an ungreased cookie sheet, spreading into and 8½-inch circle. Bake at 375° for 12 to 14 minutes or until lightly browned. Gently remove cookies to wire racks to cool completely.

Chocolate Chip Brownies

¼ cup butter or margarine, softened

¾ cup sugar

¼ cup light corn syrup

2 eggs, beaten

1 teaspoon vanilla extract

2 (1 oz.) squares unsweetened chocolate, melted

1 cup all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

½ cup semisweet chocolate morsels

½ cup chopped walnuts

          Cream butter; gradually add sugar, beating well at low speed of an electric mixer. Add corn syrup, eggs, and vanilla; beat well. Stir in melted chocolate.

          Combine flour, baking powder, and salt; stir into creamed mixture. Stir in chocolate morsels and walnuts.

          Spread mixture into a lightly greased 9-inch square baking pan. Bake at 350° for 25 to 30 minutes. Cool and cut in 1½-inch squares.

Nutty Chocolate Chip Pie

¼ cup plus 2 tablespoons butter or margarine, softened

1 cup sugar

1 teaspoon vanilla extract

2 eggs

½ cup all-purpose flour

1 (6 oz.) pkg. semisweet chocolate morsels

¾ cup chopped pecans

½ cup flaked coconut

1 unbaked 9-inch pastry shell

          Cream butter, sugar, and vanilla in a medium mixing bowl, beating at low speed of an electric mixer. Add eggs, and beat well. Stir in flour. Gradually stir in chocolate morsels, pecans, and coconut. Pour into pastry shell. Bake at 350° for 35 to 40 minutes.