Peanut Butter Owl Cookies Recipes

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment or a silicone mat.
• With an electric mixer, beat together the peanut butter, brown sugar and egg until well combined. Stir in the chocolate chips with a wooden spoon.
• Lightly wet your hands and form the mixture into 12 balls. Place the balls about 1 inch apart on the baking sheet. Lightly wet the tines of a fork and press a criss-cross pattern into the top of each cookie. Lightly sprinkle them with flaky sea salt.
• Bake until just starting to brown, 12 to 15 minutes. Let sit for 5 minutes on the baking sheet, then remove to a rack to cool completely before eating.

Steps:

• 1. Cream the sugars and butters together
• 2. Add : 3 eggs (one at a time) 2 teaspoons of vanilla
• 3. Blend well. Add: 4 teaspoons of baking powder 1 1/4 teaspoons of salt. 4 and 1/2cups of flour (1 cup of flour at a time) Mix well and then make into a ball. Take off 1/3 off the ball and add 5 tablespoons of cocoa with it to make the chocolate part of the owl. Blend well. Roll out the chocolate cookie dough into a log that is 20 inches long.
• 4. Make the vanilla dough into a log and then flatten it out into a 4 inch by 20 inch long rectangle. Lay the chocolate cookie dough in the center of the vanilla dough and wrap the vanilla dough around the chocolate dough. Then roll the dough on the counter gentle until it is rounded and smooth. Cut in 1/8 to 1/4 inch slices.
• 5. Take two slices and lay them side by side on cookie sheet. (place them tightly together). Pinch the top corners to form the ears of the owl. You will need a can of cashew nuts to use for the beak of the owl. Put a cashew in the center of the two cookies to form the beak. For the owls eyes. You will need 4 ounces of cream cheese. I put the cream cheese in a pastry bag and use a # 3 tube to put a dot for the white of the eye. You will need a bag of chocolate chip for the pupil of the eye. Place one chocolate chip on the dot of cream cheese and press down gentle. Bake in preheated oven at 350 degrees for 8-10 minutes. Remove from heat and cool on rack. Make 3 dozen.

Steps:

• Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
• In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
• Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

Steps:

• 1. Cream butter, brown sugar, egg, vanilla in large bowl. Combine flour, baking powder and salt. Add to creamed mixture and blend well. Remove 2/3 of dough. To remaining 1/3 of dough add cocoa and baking soda that have been mixed. Then blend water into this mixture. Divide the plain dough into 2 parts. Roll each 1/2 into a 10x4 inch rectangle. Divide chocolate dough into 2 parts. Shape each 1/2 into a 10 inch roll. Roll each vanilla rectangle around a chocolate dough roll (jelly roll with chocolate in center). Wrap and freeze. To bake slice rolls and place 2 slices together, side by side with edges touching, on a greased cookie sheet. Pinch outside corners for ears. Place one chip in center of each chocolate circle for eyes. Put a cashew, curved side down, in the center where circles meet. This is the beak. Bake at 350 degrees 8-10 minutes. Cool and use spatula to remove from cookie sheet.

Steps:

• Heat oven to 325 degrees F.
• Mix all ingredients with large spoon until well blended.
• Roll into 24 balls; place, 4 inches apart, on baking sheets. Flatten with fork.
• Bake 20 min. or until lightly browned. (Do not overbake.)
• Cool 5 min. on baking sheets; transfer to wire racks. Cool completely.

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• In a mixing bowl, cream the shortening and peanut butter. Add the brown sugar, eggs, and vanilla; mix well.
• Combine oats, flour, baking soda, and salt; add to the creamed mixture and mix well.
• Drop by the rounded teaspoonfuls onto ungreased baking sheet. Flatten with fork. Bake for 12 minutes or until done.