Best The Neelys Butter Cookies Recipes

Gina's Chocolate Chip Cookie Surprise image

Provided by Patrick and Gina Neely : Food Network

Categories dessert

Time 30m

Yield 6 servings

Number Of Ingredients 12

2 sticks unsalted butter, softened to room temperature
1 cup dark brown sugar
1/2 cup granulated sugar
2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon table salt
2 eggs
2 teaspoons vanilla extract
1 1/2 cups semisweet chocolate mini morsel chips
1 1/2 cups creamy peanut butter
2 sticks unsalted butter, softened to room temperature
1 2/3 cups confectioners' sugar

Steps:

Preheat the oven to 350 degrees F.
Add butter and both sugars to a stand mixer fitted with a paddle attachment. Cream until light and fluffy.
While the butter is creaming, whisk together the flour, baking soda, and the salt in a medium-sized bowl.
Add the eggs, and the vanilla to the butter and sugar mixture. Once the eggs and vanilla are added and smooth, add the dry ingredients in 1/2 cup increments until just incorporated. Scrape down the sides of the mixing bowl with a rubber spatula, making sure everything is mixed together evenly. Stir in the chocolate chips.
Drop heaping tablespoons of cookie batter onto 2 sheet trays lined with parchment, leaving about 2-inches of space between each cookie. Bake in the preheated oven for 13 to 15 minutes. Remove and let cool completely on the cookie sheets.
In a large mixing bowl, beat the peanut butter until smooth. Add butter and continue beating until thoroughly mixed and smooth. Add the confectioners' sugar in 1/2 cup increments and mix until combined.
Spread a heaping tablespoon of frosting onto the flat side of a cookie. Top with another cookie. Repeat with remaining cookies and filling. Arrange on serving dish and serve.

Shelbi's Butter Cookies image

Provided by Patrick and Gina Neely : Food Network

Categories dessert

Time 2h58m

Yield 24 cookies

Number Of Ingredients 7

3 1/2 cups all-purpose flour, plus more for work surface
3/4 teaspoon salt
3 1/2 sticks unsalted butter, softened
1 1/4 cups sifted sugar
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

Steps:

Sift together flour and salt into a bowl.
In the bowl of a standing mixer, add the butter and mix on medium-high until fluffy and light. Add the sugar and the eggs, 1 at a time, until and mix until combined. Add vanilla and cinnamon. Reduce the speed to low and gradually add the flour to the butter, sugar, egg mixture. Mix until batter looks smooth. Place dough onto a flowered cutting board and cut the dough into quarters, flatten and wrap with the plastic. Chill in the refrigerator for 2 1/2 hours.
Preheat oven to 350 degrees F.
With a rolling pin covered in flour, roll out dough quarters 1 at a time, on a floured work surface to 1/4 to 1/8-inch thick. Use a variety of cutters to cut out cookies. Transfer to a baking sheet lined with parchment and space cookies about 1 1/2-inches apart.
Bake cookies until they are golden brown, about 8 minutes. Using a using a spatula, transfer cookies to a wire rack to cool.