Supers Peanut Butter Chocolate Soda Recipes

BEST SUPER SOFT PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees and very lightly grease a baking sheet or line with a baking mat.
• In a medium bowl whisk together flour, baking soda, and salt. Set aside.
• In a large bowl cream together butter, peanut butter, brown sugar, and 1/4 cup granulated sugar for 2-3 minutes until light and fluffy. Mix in egg and vanilla until blended.
• Add dry ingredients to wet ingredients and mix until combined (do not over mix). Roll dough into balls (two regular size cookie scoops or about 3 tablespoons, the balls should be fairly big - this is the key to a super soft texture!)
• Roll cookie dough balls in remaining 2 tablespoons sugar, then place on baking sheet 2-3 inches apart. Use a fork to gently press a criss-cross pattern into each cookie dough ball, only pressing ball down about half way.
• Bake for 8-9 minutes - DO NOT OVER BAKE. The cookies should just begin to crack on top. Allow to cool 1-2 minutes on baking sheet, then transfer to a cooling rack. Store in an airtight container at room temperature up to 5 days (they are softest on day 1 and 2!).

SUPER SOFT PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• 1. Mix the butter and sugar with a mixer on medium speed until creamy. Add the peanut butter, egg, and vanilla and beat until well- combined.
• 2. Whisk together the baking soda, flour, and salt in a small bowl, and slowly add the dry ingredients to the peanut butter mixture, mixing until just combined.
• 3. Fold in the chocolate chips and chill the dough in the refrigerator for at least 30 minutes.
• 4. When ready to bake, preheat oven to 350°F.
• 5. Drop tablespoon-size (approximate) balls onto parchment paper-lined cookie sheets, and press each cookie down to slightly flatten.
• 6. Bake for 9-10 minutes until set and very light in color. They will appear under-done.
• NOTE: For gas ovens, it might take a little less. for 9-12 cookies, it only takes my oven 6-7 minutes when preheated.
• 7. Let cool on cookie sheet for 5-10 minutes and transfer to a rack to cool completely.
• 8. Store at room temperature, tightly covered, for up to 5 days.

PEANUT BUTTER CUP CHOCOLATE SANDWICH COOKIES

Steps:

• Preheat oven to 350F.
• In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg, milk, and vanilla extract.
• In a medium mixing bowl, whisk together the flour, instant pudding mix, cocoa powder, cornstarch, and baking soda. Pour the dry mixture into the wet mixture and mix until well combined.
• Fold in the chopped Reese's minis.
• Scoop the cookie dough into 24 balls and roll between your hands until smooth. Place the dough balls on the cookie sheet, leaving 2 inches between each. Flatten the top of each cookie dough ball slightly.
• Bake the cookies at 350F for 7-8 minutes until set. Remove the cookies from the cookie sheet and cool completely to room temperature on a wire cooling rack.
• To prepare the frosting, beat together the cream cheese and butter until light and fluffy. Add the peanut butter and milk and beat until smooth. Add the powdered sugar and mix well.
• Pipe the frosting onto the bottom of 12 of the completely cooled cookies, then top with another cookie to create a cookie sandwich.

SUPER'S PEANUT BUTTER CHOCOLATE SODA

Steps:

• Scoop icecream into a tall glass.
• Add syrups.
• Fill to the top with club soda.
• Stir.
• Enjoy.!