Ma Bell's Peanut Butter Cookies

Peanut butter cookies are a favorite of one of my daughters. Not being much of a peanut butter fan myself, I never made them, but her great-grandmother, Ma Bell, made them often. “Ma Bell” was the name my children’s beloved great-grandmother chose to be called when her first great-grandchild was born. I thought it was the perfect name for a couple of reasons — 1) because it was a play on her name, Isabel, and 2) because she spent decades working as a switchboard operator for the Bell Telephone Company. Sadly, Ma Bell is no longer with us, but we treasure her hand-written recipe - just seeing it brings back so many memories that warm my heart.

Items used to make this recipe:

(affiliate links)

• half sheet pans https://amzn.to/3uIhQ0w

• silpat liners https://amzn.to/3Bj6uBx

• #50 portion scoop (NOT 50mm) https://amzn.to/3JfbvxE

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Ma Bell’s Peanut Butter Cookies

makes about 56 cookies (#50 scoop)

Printable Recipe

Ingredients

• 2 cups all purpose flour

• 2 teaspoons baking soda

• 1/2 teaspoon fine salt

• 1 cup light brown sugar

• 1 cup granulated sugar

• 1 cup coconut oil (solid, room temp - not melted)

• 1 cup creamy peanut butter

• 2 large eggs

• 1 teaspoon pure vanilla extract

Directions

1. Preheat oven to 375F, place oven rack in center position, and line 3 half sheet pans with silpat liners.

2. In a medium mixing bowl, whisk together flour, baking soda, and salt; set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugars, coconut oil (solid, room temperature), peanut butter, eggs, and vanilla extract on medium speed until light and fluffy, about 2 minutes.

4. Slowly add the flour mixture until fully incorporated and no sign of dry ingredients remain.

5. Use #50 scoop to portion dough and roll into balls.

6. Evenly space 12 dough balls per sheet pan and use a fork to press cross-hatch marks on top of each cookie; chill for 10 minutes before baking.

7. Bake chilled dough for about 10 minutes or when they cookies just start to turn golden around the edges; remove from oven and allow cookies to rest on pan until cool before transferring to a cooling rack.

8. Store leftovers in an airtight container at room temperature for 3 days (or freeze for longer storage).

Notes

• For best results, bake only one pan of cookies at a time and be sure the pan is completely cool before you use it for the next batch.

• The original recipe called for lard, but we didn’t have any lard in the pantry so we substituted an equal amount of unrefined coconut oil (solid, room temp - not melted). The result was a lighter cookie with slightly sweet coconut notes (we actually like them even better than the original). if you don’t care for the flavor of coconut, feel free to use refined coconut oil.

• For the holidays, Ma Bell would often sprinkle her peanut butter cookies with a little red or green sanding sugar before baking.

Reese's Minis Peanut Butter Cup Cheesecake

Kid #2 recently had a birthday and as expected, he requested his favorite meal - Shrimp Linguine Alfredo, garlic bread, green beans with garlicky mushrooms, and cheesecake.  Easy, right?  Almost - instead of our usual family favorite cheesecake, this year he specifically asked for a peanut butter cheesecake.  Now, if you've been following my blog for any length of time, you probably are aware that I don't like peanut butter desserts, but I managed to come up with this version which is a compilation of a couple of different recipes.  Although I refused to sample the finished product, all of my peanut butter loving taste testers gave it two thumbs up.  Most importantly, the birthday boy proclaimed it to be the best cheesecake ever... so who am I to argue with the birthday boy? 

Enjoy!

Items used to make this recipe:

(affiliate links)

• Reese’s minis https://amzn.to/2Vo8iT0

• oreo cookies https://amzn.to/2JyWlHM

• 10-inch springform pan https://amzn.to/3lJOLLx

• pure vanilla extract https://amzn.to/2JDL5Ky

• pure vanilla bean paste https://amzn.to/2LFg2R4

• instant read digital thermometer https://amzn.to/2VlfPBS

• insulated baking strips https://amzn.to/2W2esN8

• my food processor https://amzn.to/2W2floW

• professional stand mixer https://amzn.to/2ViwQNm

• BeaterBlade attachment https://amzn.to/2Hg80d3

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Reese's Minis Peanut Butter Cup Cheesecake

Makes one 10-inch Cheesecake (serves 16)

Printable Recipe

Ingredients

Crust:

• 12 cream filled chocolate cookies (like Oreos)

• 1 1/2 tablespoons unsalted butter, melted

Filling:

• 24 ounces cream cheese, room temperature

• 1 cup creamy peanut butter

• 3/4 cup granulated sugar

• 1/3 cup brown sugar

• 1 1/2 teaspoon pure vanilla extract

• 4 large eggs

• 1/3 cup sour cream

• 8 ounce package Reese's Minis (reserve 16 for garnish)

Topping:

• 16 ounces sour cream

• 1/2 cup sugar

• 1 teaspoon vanilla bean paste (or pure vanilla extract)

Garnish:

• sweetened whipped cream

• reserved mini peanut butter cups (16)

Directions

To make the crust:

1. Position rack in the lower center of the oven. Preheat to 350F.

2. In the bowl of a food processor, pulse the cream filled cookies (cream filling and all) and process until finely ground; add the melted butter and process until the mixture starts to stick together.

3. Press the crumb mixture in the bottom of a greased 10-inch springform pan.

4. Bake for about 12 minutes and then set aside to cool while you make the filling.

To make the filling:

1. In the bowl of a stand mixer, using the paddle attachment on low speed, combine the cream cheese and peanut butter until smooth; add sugar and continue to beat until smooth.

2. Add the eggs, one at a time, followed by the sour cream and vanilla: again, beating until smooth. Be careful to incorporate as little air as possible.

3. Pour enough batter into a 10-inch springform pan to cover the bottom crust; add all but the 16 reserved mini peanut butter cups and top with remaining batter.

4. Wrap the sides of the springform pan with insulated cake strips and place on a sheet pan (keeps the cheesecake sides from over baking).

5. Bake for 1 hour and 25 minutes.

To make the topping:

1. Whisk together the sour cream, sugar, and vanilla until the sugar dissolves; set aside at room temperature until cheesecake is done.

2. After 1 hour and 25 minutes, remove the cheesecake from the oven, but don't turn it off yet.

3. Pour sour cream topping onto hot cheesecake and smooth the surface; return to hot oven for 5 minutes.

4. Remove from oven and cool for 1 hour before placing in the fridge to chill for at least 4 hours (overnight is preferable).

To garnish:

1. Just before service, fill a large disposable pastry bag fitted with a large closed star tip and pipe a decorative border of sweetened whipped cream around the perimeter of the chilled cheesecake and evenly distribute the Reese's peanut butter cup minis.

Tips for Cheesecake Success:

• Be sure the ingredients for the cheesecake batter are at room temperature (keep cream cheese wrapped to prevent it from drying out while it comes to room temperature).

• Mix cheesecake batter on low speed to minimize air incorporation. Too much air mixed into the batter will cause the cheesecake to puff up and deflate during baking; resulting in a cracked top.

• Cheesecakes should jiggle a bit in the center when removed from the oven (they continue to cook as they rest). It's not critical that you know this, but internal temperature in the center of the cheesecake should reach about 150F - I use an instant read digital thermometer to check.

• Cheesecakes aren't firm enough to cut until they are completely chilled (at least 4 hours - overnight is best)

• Cheesecakes will absorb lingering odors from the fridge so be sure to store in an airtight container.

• For professional looking slices, rinse knife with hot water and dry between each cut.

(affiliate links)