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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
Should you refrigerate peanut butter cookie dough before baking? ›
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. I chilled this cookie dough for 24 hours and my cookies were soft, thick perfection.
What is the trick to using a cookie press? ›
Here are some tips whether you're using a manual or electric cookie press.
- Allow sufficient time. ...
- Use only cookie press recipes. ...
- Don't grease your cookie sheet. ...
- Remove air from the press. ...
- Hold the press flat on the baking sheet. ...
- Don't overload the cookies. ...
- Practice. ...
- Pause before lifting.
Peanut butter is not really an alternative for butter. Whereas butter contains 80% fat, peanut butter only contains 50% fat. In order to bake cakes cookies and muffins etc, you would need to add additional oil to the peanut butter, using trial and error to get the right balance.
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? ›
Firm dough prevents the cookies from spreading too much, which is why chilling the dough is a crucial step for cut-out and rolled cookies. "The colder and more solid the fat is, the less the cookie will spread," says food stylist and recipe developer Caitlin Haught Brown.
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? ›
Certain cookies — Sugar Cookies, Snickerdoodles, Classic Peanut Butter Cookies — need to be flattened a bit before they bake, lest they end up emerging from the oven looking like ping-pong balls rather than typical flat, round cookies.
Why won t my spritz cookies come out of the press? ›
Tips and Tricks for Using a Wilton Cookie Press
Place it in the refrigerator for 3 to 4 minutes and try again. Butter is highly recommended when making Spritz cookie dough. If margarine or solid vegetable shortening is used, the dough may turn out too soft to release from the press.
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.
*If your cookies are not sticking to the cookie sheet well, try refrigerating the pans for 10 to 15 minutes to chill them. Dough sticks better to a cooler sheet.
Why are my 3 ingredient peanut butter cookies falling apart? ›
There are a few reasons why your cookies are falling apart. The wrong ratio of ingredients, such as too little sugar or peanut butter will make them fall apart. The wrong type of peanut butter may cause them to fall apart. Or using old eggs may create crumbly cookies.
Why are my peanut butter cookies always hard? ›
Why did my peanut butter cookies turn out hard? This is most likely to happen from over-baking your cookies. Make sure to take them out of the oven when they're still a bit soft in the middles, that way they can finish cooking on their cookie sheets outside the oven.
Why do my peanut butter cookies fall apart after baking? ›
One reason could be that you overcooked them. Another reason could be that you didn't add enough moisture to the dough. Finally, your peanut butter cookies might be dry and crumbly if you used a natural peanut butter that doesn't have any added oil.
What are the basic ingredients used in all cookie types? ›
THE THREE MAIN INGREDIENTS present in nearly every type of cookie are wheat flour, sugar, and fat, but you'll see other ingredients such as leaveners, eggs, liquids, such as milk, perhaps some chocolate, coconut, spices or nuts.
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 is the best peanut butter for baking cookies? ›
Cook's Illustrated recommends baking peanut butter cookies with products from traditionally creamy brands like, you guessed it, Skippy or Jif. Such butters have smooth, consistent textures that easily combine with any cookie dough.
