Peter Pan Cookies Recipes

PETER PAN NEVERLAND CHOCOLATE CHIP COOKIES

Steps:

• To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), add the egg, butter, sugars, and cream on medium-high speed until light and fluffy, about 3 to 4 minutes.
• Stop, scrape down the sides of the bowl, and add the peanut butter, vanilla, and mix on medium-high speed until incorporated, about 1 minute.
• Stop, scrape down the sides of the bowl, and add the flour, baking soda, salt, and mix on low speed until just incorporated, about 1 minute; don't overmix.
• Add the chocolate chips and mix on low speed until just incorporated.
• Using a two-tablespoon cookie scoop form approximately 18 equal-sized mounds of dough. Tip - Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
• Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
• Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
• Bake for about 11 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Cookies firm up as they cool.
• Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.

PETER PAN COOKIES

Steps:

• Preheat oven to 325 degrees F (170 degrees C).
• Combine shortening, salt, and peanut butter and mix well. Add sugars gradually and cream thoroughly. Add beaten eggs and milk. Mix well.
• Sift flour with soda and add to first mixture, blending well.
• Drop from teaspoon on greased baking sheet. Press with fork or fancy glass. Bake 15-20 minutes

PETER PAN CLASSIC PEANUT BUTTER COOKIES RECIPE - (4/5)

Steps:

• In a large mixer bowl, beat peanut butter and margarine until creamy. Beat in sugars, egg, baking soda, baking powder and vanilla until well blended. Mix in flour until thoroughly combined. Form mixture into 1 inch balls. Place 2 inches apart on ungreased baking sheets. Dip tines of fork into flour and flatten dough in a criss-cross pattern. Bake at 375 degrees 7-9 minutes or until lightly browned around edges. Remove, cool on wire racks and store in airtight containers.

NEVERLAND COOKIES

Steps:

• Preheat oven to 350. Blend flour, baking powder, baking soda and salt in small bowl; set aside.
• Place peanut butter, margarine, sugar, brown sugar and vanilla in large mixing bowl.
• Beat butter mixture until creamy with electric mixer. Add eggs and mix until well blended. Gradually add flour mixture. Stir in morsels and nuts.
• Drop batter by rounded tablespoons onto an ungreased baking sheet, 1 1/2 inches apart.
• Bake 15-16 minutes. Cool 5 minutes on baking sheet; remove to wire rack and cool completely.