Best 2 Peanut Butter Yo Yos Recipes

Craving a delectable treat that combines the nostalgic charm of yo-yos with the irresistible flavor of peanut butter? Look no further! Embark on a culinary journey to discover the secrets behind creating perfect peanut butter yo-yos. This beloved cookie, often associated with childhood memories and county fairs, is known for its distinctive shape and delectable peanut butter filling. Whether you're a seasoned baker or a novice in the kitchen, this article will guide you through the process of crafting these delectable treats, providing expert tips and tricks to ensure your peanut butter yo-yos turn out golden, crispy, and bursting with flavor. Get ready to whip up a batch of these classic cookies that are sure to delight your taste buds and transport you back to simpler times.

Here are our top 2 tried and tested recipes!

HOMEMADE PEANUT BUTTER

Homemade Peanut Butter image

Alton Brown's Homemade Peanut Butter recipe, made with roasted nuts, is an all-natural alternative to the store-bought kind, from Good Eats on Food Network.

Provided by Alton Brown

Time 5m

Yield approximately 1 1/2 cups

Number Of Ingredients 7

Ingredients

15 ounces shelled and skinned AB's Roasted Peanuts, recipe follows
1 teaspoon kosher salt
1 1/2 teaspoons honey
1 1/2 tablespoons peanut oil
2 pounds in-shell raw peanuts (see Cook's Note)
2 tablespoons peanut oil
1 to 2 tablespoons kosher salt

Steps:

Place the peanuts, salt and honey into the bowl of a food processor. Process for 1 minute. Scrape down the sides of the bowl. Place the lid back on and continue to process while slowly drizzling in the oil and process until the mixture is smooth, 1 1/2 to 2 minutes. Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months.
Preheat the oven to 350 degrees F.
Rinse the peanuts under cool water to remove excess dirt. Pat dry and place in a large bowl and toss with the peanut oil and salt until well coated.
Place on 2 half sheet pans, making sure to spread them out into a single layer. Roast in the oven for 30 to 35 minutes, rotating the pans halfway through cooking. Once you remove the peanuts from the oven, let them cool slightly before eating. They will continue to "cook" and become crunchy as they cool.
If using peanuts to make peanut butter, remove shells and discard. Remove the skin by rubbing the peanuts together in your hands held over a salad spinner, allowing the peanuts and skins to fall into the bowl. Once the skin has been loosened from all of the peanuts close the salad spinner and spin until all of the skin has been separated from the peanuts.

Nutrition Facts : Calories 109 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 50 milligrams, Carbohydrate 3 grams, Fiber 2 grams, Protein 5 grams, Sugar 1 grams

PEANUT BUTTER YO YO'S

Peanut Butter Yo Yo's image

This is my favorite peanut butter cookie, and it's always a regular on my holiday cookie trays. You can use any flavor jam or jelly you like for the filling. In addition, you could also fill them with melted chocolate, or vanilla cream filling, or even layers of both. However, my all-time favorite filling is surprisingly, orange marmalade. It seems to go perfect with the cookie, and the flavors blend so well that it's difficult for many to figure out what's inside. They just know they like it! From the Betty Crocker Recipe Card Library. By the way, the cookies are great by themselves, even if you don't make them into sandwich cookies. Time does not include chilling time.

Provided by Charmed

Categories Dessert

Time 35m

Yield 32 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup shortening, room temp
1/4 cup butter or 1/4 cup margarine, softened
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar, packed
1 egg
1 1/4 cups flour (see note below)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup jelly or 1/2 cup jam, for filling (see description for suggestions)

Steps:

In a bowl, add the shortening, butter or margarine, peanut butter, granulated sugar, brown sugar and egg, and mix thoroughly.
Blend in well all the remaining ingredients, except the jam.
Cover and chill at least 6 hours, or overnight.
Preheat oven to 375; lightly grease baking sheets.
Shape the dough into 3/4" balls and place about 2" apart on a the prepared baking sheet.
Bake for about 10 minutes, or until set but not hard.
Remove from oven, let sit for about a minute, then remove to a rack to cool.
When cool, put the cookies together in pairs with the jelly to make sandwich cookies.
Makes about 4 1/2 dozen cookies.
NOTE: If using self-rising flour, omit the baking soda, baking powder& salt.
Make about 64 cookies, or 32 sandwich cookies.

Nutrition Facts : Calories 322.1, Fat 29.3, SaturatedFat 7.8, Cholesterol 9.6, Sodium 89.4, Carbohydrate 14.7, Fiber 0.4, Sugar 9.5, Protein 1.7

Tips:

Choose the right peanut butter. A creamy, smooth peanut butter will give you the best results. Avoid using natural peanut butter, as it can be too oily.
Chill the dough before baking. This will help the cookies hold their shape and prevent them from spreading too much.
Bake the cookies until they are just set. Overbaking will make them dry and crumbly.
Let the cookies cool completely before dipping them in chocolate. This will help the chocolate set properly.
Use a variety of toppings. Chopped nuts, sprinkles, or even crushed candy canes are all great options.

Conclusion:

Peanut butter yo-yos are a classic cookie that is always a hit. They are easy to make and can be customized to your liking. With a few simple tips, you can make perfect peanut butter yo-yos that everyone will love.