Nik Manojlovich from Weekend at the Cottage joined us with two easy recipes you can cook up to make any weekend more enjoyable.
Nik started with some perfectly oven-baked chicken wings, then finished up with some ‘better-than-bake-sale’ peanut butter cookies!
Check out the cookie recipe below and then head to the Weekend at the Cottage website for more delicious ideas!
PEANUT BUTTER COOKIES RECIPE
INGREDIENTS
- 2-½ cups unbleached all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup butter, room temperature
- ½ cup vegetable shortening or lard, room temperature
- 1-½ cups creamy peanut butter
- 1 cup granulated sugar
- 1 cup dark brown sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- Modern style:
- 1 cup salted peanuts, chopped
- sea salt flakes, optional
DIRECTIONS
- Stir flour, baking powder, baking soda and salt together in a medium-sized bowl. Pass through a sieve into a separate bowl, then set aside.
- Place butter, shortening and peanut butter in the large bowl of a stand mixer and run on medium speed to combine. Beat in granulated and brown sugars, then add eggs and vanilla.
- Add the flour mix and blend until just combined.
- Preheat oven to 350°F.
- Classic version: Roll dough into 1-inch balls and place 2-inches apart on a parchment paper-lined baking or cookie sheet. Push fork down onto balls to create criss-cross pattern.
- Modern version: Roll dough into 1-inch balls. Place ball on plate containing chopped peanuts. Using a flat-bottomed glass with plastic wrap around the base, press cookie down. Gently coax cookie off of glass, invert and place 2-inches apart on a parchment-lined baking or cookie sheet.
- Transfer to oven and bake 12 minutes for softer cookies, 14 minutes for crisp-edged cookies.
- Remove from oven and leave cookies on baking sheet for 5 minutes to cool. Transfer to wire rack and cool completely.