Peanut Butter Cookie Ghosts Recipes

EASY GHOST COOKIES

Steps:

• Line 2 baking sheets with parchment.
• Combine the white chocolate chips and coconut oil in a double boiler or heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Once the chips begin to melt, stir occasionally until completely smooth. Remove from the heat but keep over the double boiler or saucepan to keep the white chocolate warm.
• Working with 1 cookie at a time, dip into the warm white chocolate until almost completely coated. Use the back of a spoon to smooth the chocolate evenly over the cookie and lay on the prepared baking sheets. Once all of the cookies are dipped, refrigerate until the white chocolate is set, about 15 minutes.
• Meanwhile, melt the semisweet chocolate chips in a small heatproof bowl over the double boiler. Stir until smooth. Transfer to a piping bag fitted with a small plain tip. Pipe 2 oval eyes and a slightly larger oval mouth on each ghost cookie. Return to the refrigerator until set, about 10 minutes.

PEANUT BUTTER COOKIE GHOSTS

Steps:

• Line a sheet pan with parchment paper.
• Melt the melting wafers in a bowl over a pan of simmering water, also known as a double boiler, 3 to 5 minutes.
• Keep the bowl of melted candy on the double boiler and, using a fork, lower a cookie into it and immerse it completely to coat it all over. Lift the coated cookie out and hold it over the bowl to allow the excess to drip off.
• Transfer to the parchment paper and place two chocolate chips on the coated cookie for eyes.
• Repeat with the remaining cookies and set aside until the coating has solidified, about 15 minutes.

JIF® IRRESISTIBLE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375 degrees F. Place sheets of foil on countertop for cooling cookies.
• Combine brown sugar, JIF® peanut butter, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
• Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended.
• Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Flatten slightly in crisscross pattern with tines of fork.
• Bake one baking sheet at a time for 7-8 minutes or until set and just beginning to brown. Do not over-bake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

4-INGREDIENT KETO PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine peanut butter, sweetener, egg, and vanilla extract in a bowl; mix well until a dough is formed.
• Roll dough into 1-inch balls. Place on the prepared baking sheet and press down twice with a fork in a criss-cross pattern.
• Bake in the the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.