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Gather the ingredients. In a mixing bowl with an electric mixer, beat the shortening and butter together until creamy Add the granulated and brown sugar and beat until light and fluffy. Add peanut butter and eggs to the creamed mixture; blend well. Sift together the flour and baking soda; stir into creamed mixture.
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24 mini Reese's Peanut Butter Cup candy, unwrapped. Preheat oven to 375 degrees F. Coat mini muffin pan with cooking spray, set aside. Cut dough into 24 portions and roll into 1-inch balls. Place a dough ball in each cup of the muffin pan. Press one mini peanut butter cup candy in the center of each dough ball. Bake for 10-12 minutes.
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The Dough Will Rise Faster if Refrigerated. How to Refrigerate Peanut Butter Cookie Dough Before Baking. Step 1: Place the Dough in a Bowl. Step 2: Cover the Bowl Tightly With Plastic Wrap. Step 3: Refrigerate for at Least Two Hours. Step 4: Take the Dough Out of the Fridge. Step 5: Allow It to Cool to Room Temperature.
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Add in 1 egg at a time, and continue to beat at a lower speed. Once eggs are incorporated, add in vanilla and peanut butter. Pause to scrape down the sides of the bowl with a rubber spatula when needed. Beat until well combined and creamy, set aside. In a smaller bowl, mix together flour, baking soda, and baking powder.
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Preheat oven to 350°F. Spray mini muffin pans with nonstick cooking spray. Place one cookie dough square in each mini muffin cavity. Bake for 12-14 minutes, or until golden brown. Remove the pans from the oven and immediately place an unwrapped candy in the center. Let cool completely before removing from pans.
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Make Semi-Lazy Peanut Butter Cookies with Refrigerated Dough. Kevin Purdy. December 9, 2009. Pre-made dough—it's not how your grandmother made cookies. But if you're not of the mood or mind to.
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Add sugar gradually and mix well. Beat in egg. Add sifted dry ingredients with milk a little at a time. Mix well. Shape into rolls about 2 inches in diameter. Chill overnight wrapped in wax paper. Cut into 1/8 inch slices and bake on greased cookie sheets at 375 degrees for about 10 minutes.
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Yes, you can freeze peanut butter cookie dough for up to 3 months. Simply shape the dough into balls and place them on a baking sheet to freeze. Once frozen, transfer the dough balls to a freezer-safe bag or container. 3.
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Pre- heat oven and prepare a miniature muffin tin by greasing it generously with nonstick spray. You'll break your store bought dough into squares, and stick each square in a prepared mini muffin pan. Bake them in the oven for about 13 to 14 minutes. While the cookie cups are baking unwrap your peanut butter cups.
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Prep Instructions. Baking Directions. HEAT oven to 350°F (or 325°F for nonstick cookie sheet). PLACE cookie dough rounds about 2 inches apart on ungreased cookie sheet. Flatten in crisscross pattern. BAKE 10 to 14 minutes* or until light golden brown. COOL 2 minutes; remove from cookie sheet.
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Set the flour aside to completely cool. ¼ teaspoon ground cinnamon. In a large mixing bowl, using a hand mixer, cream the peanut butter and butter together until incorporated, about 2 minutes. ¼ cup unsalted butter, ¼ cup creamy peanut butter. Add the sugar and brown sugar and beat for 3 minutes.
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Beat the butter until creamy, 2 minutes. Add the brown sugar and white sugar, beat for 2 more minutes. Mix in the peanut butter and the egg. In a separate bowl, vigorously whisk together the dry ingredients—the flour, baking soda, baking powder and salt. Stir the dry ingredients into the sugar butter mixture.
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Prep Instructions. 1. HEAT oven to 350ºF. 2. SPOON and SHAPE rounded teaspoonfuls of dough into 1-inch balls. PLACE 2 inches apart on ungreased cookie sheet. FLATTEN in crisscross pattern, using fork dipped in sugar. 3. BAKE 9 to 14 minutes or until golden brown.
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The sugar in the dough absorbs the moisture from the flour, causing the cookie to brown and caramelize. Refrigerating the dough allows the flour to fully hydrate and helps to make the cookie dough firmer. 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.
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Plain Peanut Butter Cookies can be stored in an airtight container for 5-7 days. Peanut Butter Cookies with cream filling should be stored in an airtight container at room temperature for 3 days then refrigerated after that. HOW TO FREEZE PEANUT BUTTER COOKIE DOUGH: Roll balls per instructions and flatten with the criss-cross pattern.
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1. Heat oven to 350°F. Shape dough into 36 (1-inch) balls; roll in sugar. On ungreased cookie sheets, place balls 2 inches apart. 2. Bake 9 to 14 minutes or until golden brown. Immediately top each cookie with 1 milk chocolate candy, pressing down firmly so cookie cracks around edge. Remove from cookie sheets to cooling racks.
