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Flourless Peanut Butter Cookies

2 Cups creamy peanut butter

2 Cups packed light brown sugar

2 Large eggs

2 tsp. baking soda

1 Cup coarsely chopped peanuts (optional)

 

Beat peanut butter, brown sugar, eggs, and baking soda till smooth and blended.  Stir in nuts.  Drop by level tablespoons 2 inches apart on ungreased baking sheet.  Bake at 350 for 10 minutes till puffed and slightly golden.  Cool 5 minutes then put on a wire rack to cool completely.

 

 

Chocolate Topping

1 Cup chocolate chips

1 TBS butter

 

When cookies are completely cooled melt chocolate chips and butter in microwave.  Dip cookies into chocolate.

 

Or

 

Ganache

1⁄2 cup heavy cream
1 cup bittersweet
chocolate chips

chopped peanuts

Microwave cream in glass bowl on high 1 minute or until it just begins to simmer. Add chocolate chips; let stand 2 minutes. Stir until chocolate is melted and smooth; spread over half of cookie top and sprinkle with chopped peanuts. If ganache begins to firm up, microwave a few seconds at a time until easy to spread. Let set at room temperature.

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Filled Peanut Butter Cookies

Cream:        ½ cup margarine

½ cup peanut butter

½ cup granulated sugar

½ cup brown sugar

Add:           1 egg

Sift and Add:

1 ½ cups flour

¾ teaspoons baking soda

¼ teaspoon salt

½ teaspoon baking powder

Shape in 1” balls, flatted with a fork.  Bake at 350 degrees for 10-12 minutes until golden.

 

Filling

Ingredients:

 

2 packages (8 oz each) cream cheese, softened

½ cup creamy peanut butter

2 tablespoons honey

1 cup powdered sugar

¾ to 1 cup dry roasted peanuts, coarsely chopped (optional)

 

Directions:

In a large bowl, beat cream cheese, peanut butter and honey with electric mixer on medium speed until smooth.  Add powdered sugar; beat just until smooth.  Cover; refrigerate at least 1 hour while baking and cooling cookies.

 

Spread 1/3 cup cream cheese mixture on bottom of cookie; top with another cookie bottom side down.  Press cookies together slightly so cream cheese mixture just extends past edges of cookies.  Roll edge of cream cheese mixture in chopped peanuts to generously coat.  Repeat with remaining cookies.

 

Serve immediately, or store in single layer tightly covered in refrigerator up to 4 hours (cookies stored longer become very soft).