SANDRA'S PEANUT BUTTER-MINI CHOCOLATE CHIP-CINNAMON COOKIES

A light, buttery cookie that enhances in flavor over time,
they're delectable and deliciously addicting!

Yields: About 42 cookies
Prep 15 mins

Bake: 10-12 mins

INGREDIENTS

1 cup creamy peanut butter

1/2 cup unsalted butter, at room temperature

1/2 cup packed light brown sugar

1 large egg, beaten

1 teaspoon vanilla extract

1-1/4 cups all-purpose flour

1 teaspoon double-acting baking powder (or regular)

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt (omit if using salted butter)

1/4 cup semi-sweet mini chocolate chips

--Sugar (1/2 cup) for rolling balls, and dipping fork to form criss-cross texture on cookie tops

METHOD

Preheat oven to 350 degrees. Prepare baking sheets topped with silpat liners or parchment paper; set aside.

In a stand mixer using the paddle attachment, cream together the peanut butter, butter, white sugar, and brown sugar for 5 minutes, until light and creamy. Add the beaten egg and vanilla, mixing to combine. Place a sieve over the wet ingredients in the stand mixer bowl and sift flour, baking powder and soda, cinnamon and salt; mix to combine. Add the mini chocolate chips, mix just to combine (do not over mix).

Place 1/2 cup sugar into a small bowl; set aside.

Roll mini scoop full of dough into balls. Roll each ball in sugar, and place cookies 2 inches apart onto prepared baking sheets. Press each ball twice with fork tines to form a criss-cross pattern (dip fork into sugar so it does not stick while doing so). Be sure not to flatten the cookies too much when doing so, or they will not bake properly.

Bake for 10 to 12 minutes in preheated oven, until edges are lightly browned. Let cool on baking sheet for 1 minute before transferring to a baking rack to cool completely. Store cooled cookies in an airtight container. ~ Enjoy!

SANDRA’S RASPBERRY-LACED CHOCOLATE CHIP COOKIE BARS

I created this decadent
dessert using fresh raspberries
recently picked in our yard...

Servings: 16 Bars

Prep: 20 Mins.

Bake: 33 to 35 Mins.

INGREDIENTS

½ cup unsalted butter, room temperature

½ cup vegetable shortening

¾ cup granulated sugar

¾ cup packed dark brown sugar

2 large eggs

1 teaspoon vanilla extract

2-1/2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

2 cups semisweet chocolate chips

1 cup chopped walnuts

--1/2 cup Fresh Raspberry Puree recipe (This puree is quick and easy to prepare beforehand, and sufficiently cools while preparing the cookie bar recipe)

METHOD

Preheat oven to 375 degrees.  Spray a glass 9”x13” baking dish, and set aside.

In the bowl of an electric stand mixer at medium speed, beat butter, shortening, granulated surar and brown sugar for 3 minutes.

Add eggs and vanilla, and beat for 2 minutes.

Sift the flour, baking soda, and salt into a medium bowl.  Reduce speed to low, and gradually add in sifted ingredients one half at a time, until fully incorporate; stop periodically to scrape down sides of bowl.

Using a spoon, fold in semisweet chocolate chips and chopped walnuts until fully incorporated.

Evenly spread half of the dough mixture in prepared baking dish.

Drizzle half of the raspberry puree using a teaspoon over first layer of dough.

Evenly spread the remaining half of dough mixture over the raspberry puree layer.

Finally, drizzle remaining raspberry puree over the second dough mixture layer.

Bake for 33 to 35 minutes until golden brown and firm to the touch; turning half way through baking to ensure even cooking.

Cool completely, run a knife around the edge, then slice into 16 equal rectangles. ~ Enjoy!

SANDRA'S BANANA and MILK CHOCOLATE CHIP COOKIES

These cookies have a softer cake
type of texture and are my absolute
favorite cookie of all time...

Yields: (About 4 Dozen)
Prep: 15 Mins. |
Bake: 12 to 14 Mins.
Posted by Sandra

INGREDIENTS

1/2 cup unsalted butter, at room temp.
¾ cup packed dark brown sugar
1/3 cup  granulated sugar
1 teaspoon vanilla extract
1 large egg, at room temp.
1 cup of mashed bananas
2 cups all-purpose flour
1 teaspoon of baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup milk chocolate chips

METHOD

Preheat the oven to 350. Set aside a baking sheet lined with a silpat liner or parchment paper.

In a small bowl, mash the bananas with a fork, and set aside.

Meanwhile, in a large bowl, with a hand mixer, cream the butter, brown sugar, granulated sugar together until light and fluffy. Add vanilla extract, and egg, and mashed bananas, beating just until incorporated. Through a sieve, sift the flour, baking soda, and spices into the bowl with the butter and banana mixture, blending with a spoon just until combined, and then fold in the milk chocolate chips.

Drop by teaspoon dollops onto prepared baking sheets about 1” apart. Bake in batches; each for 12 to 14 minutes, until golden brown. Let cookies cool on baking sheet for a couple minutes so they don’t break apart when transferring, and then remove cookies with a spatula to wire rack to cool completely.