CHOCOLATE FILLED PEANUT BUTTER SCONES
Make and share this Chocolate Filled Peanut Butter Scones recipe from Food.com.
Provided by OceanIvy
Categories Scones
Time 32m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°.
- In large bowl, combine the the flour, brown sugar, baking powder and salt.
- Cut butter into 1/2-inch cubes and drop them over flour mixture.
- With pastry blender or two knives used like scissors, cut butter until resembles coarse crumbs.
- In a small bowl, stir the peanut butter, milk, eggs and vanilla extract.
- Add peanut butter mixture to flour mixture and knead until combined.
- Knead in peanuts and pat dough out into a 1/2-inch thickness on cutting board.
- With a floured 2-1/2 inch to 3 inch diameter crinkled round biscuit cutter, cut rounds from the dough.
- Gather the scraps together and repeat until all dough is used and there are 16 rounds.
- Put 8 rounds on an ungreased baking sheet.
- Top each round with piece of the chocolate and one of the remaining circles of dough.
- Press edges gently to seal.
- Bake 17-19 minutes or until lightly browned.
- Transfer baking sheet to a wire rack and cool 5 minutes.
- With spatula, transfer the scones to the wire rack to cool.
CHOCOLATE-PEANUT BUTTER SCONES
This is a butterless(!) peanut butter scone recipe that is really simple and delicious. No dough rolling or cutting involved. Also wonderful with fresh blueberries instead of candy chips, or any fruit.
Provided by Vaiva Razgaitis
Categories Bread Quick Bread Recipes Scone Recipes
Time 25m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine flour, chocolate chips, peanut butter chips, sugar, baking powder, and salt in a bowl. Gently stir in heavy cream using a fork until dough holds together and is not sticky, being careful not to over mix.
- Scoop batter onto a baking sheet using a 1/2-cup scoop.
- Bake in the preheated oven until golden brown, about 15 minutes.
Nutrition Facts : Calories 268.1 calories, Carbohydrate 30.4 g, Cholesterol 34 mg, Fat 14.3 g, Fiber 1 g, Protein 5.1 g, SaturatedFat 9.8 g, Sodium 216.2 mg, Sugar 12.3 g
PEANUT BUTTER FILLED CHOCOLATE CUPCAKE
Steps:
- Preheat the oven to 325 degrees F. Line cupcake pans with cupcake liners (for a total of 24 cupcakes).
- For the peanut butter filling: In the bowl of a stand mixer with a paddle attachment, beat the cream cheese and peanut butter until smooth and fluffy. Beat in the granulated sugar. Beat in the vanilla and eggs, scrape down the sides of the bowl and continue to mix until smooth. Set aside.
- For the chocolate cupcake batter: In a medium-sized mixing bowl, sift together the cake flour, cocoa powder, baking soda and salt.
- In the bowl of a stand mixer with a paddle attachment, cream 1 cup of the granulated sugar with the oil. Slowly add the vanilla extract and egg yolks to the creamed sugar while mixing, and beat until incorporated.
- In a large mixing bowl using an electric mixer with a whisk attachment, whip the egg whites and remaining 1/4 cup granulated sugar until firm peaks form. Do not over-whip.
- Turn the stand mixer on the lowest speed. Add the dry ingredients and milk, alternating between the two and scraping down the sides after each addition. Mix on medium for 1 minute. Using a rubber spatula, gently fold the whipped egg whites into the chocolate batter in three parts.
- Scoop one scoop of the chocolate cupcake batter into each cupcake liner. Top with one scoop of the peanut butter filling. The liners will be about two-thirds full. Bake until the cupcakes are nicely domed and the chocolate bounces back from gentle pressure, about 22 minutes; the peanut butter filling will not be firm. Remove from the pans and cool.
- For the frosting: In the bowl of a stand mixer with a whisk attachment, whip the cream, confectioners' sugar and vanilla on medium speed until stiff peaks form. Be careful not to over-whip the cream.
- Ice the cooled cupcakes with the frosting using a pastry bag fitted with the desired tip.
CHOCOLATE DIPPED PEANUT BUTTER BUGLES
A wonderful and different treat! Bugles are filled with peanut butter and dipped in chocolate. Yum! Recipe courtesy of Country Woman Christmas 2004
Provided by Marie
Categories Dessert
Time 45m
Yield 14 doz bugles
Number Of Ingredients 3
Steps:
- Fill plastic food bag with peanut butter.
- Cut small hole in corner of bag.
- Twist open end of bag tight and carefully pipe the peanut butter into the Bugles.
- Do not overfill or the filling will leak out.
- In a microwave safe bowl, melt candy coating at 70% power for 1 1/ 2 minutes. Stir.
- Heat 1 to 1 1/2 minutes longer or until melted; stir until smooth.
- Chocolate can also be melted in the top of a double boiler.
- Dip the peanut butter filled end of each Bugle halfway into the chocolate coating.
- Place on waxed paper to dry.
- Note: You can also use chocolate chips melted with 2 teaspoons of shortening to dip the bugles. If chocolate needs rewarming while dipping, place in microwave for a few seconds til smooth.
CHOCOLATE COOKIES WITH CREAMY PEANUT BUTTER FILLING
Make and share this Chocolate Cookies With Creamy Peanut Butter Filling recipe from Food.com.
Provided by Heather Reynolds in
Categories Dessert
Time 35m
Yield 32 cookies
Number Of Ingredients 11
Steps:
- In medium bowl stir together Flour, cocoa powder and baking soda; set aside.
- Mix butter, granulated sugar, brown sugar, and 1/4 Cup of the peanut butter; beat this with mixer until well blended. Add egg, milk and vanilla and beat well.
- Beat in flour mixture.
- Shape this dough into 32 balls.
- For filling combine powdered sugar and remaining 1/2 Cup peanut butter with a mixer until its smooth; you might have to knead it a couple of times if it crumbles.
- Shape this dough into 32 balls (these will be smaller).
- Flatten each chocolate dough ball.
- Top with peanut butter dough ball.
- Shape chocolate ball around peanut butter ball and roll it all into one big ball.
- flatten with bottom of glass.
- Drop the flattened cookie into granulated sugar to coat just the one side.
- Bake in preheated 350 for 8 minutes.
PEANUT BUTTER-FILLED CHOCOLATE COOKIES
Seriously - if you love peanut butter and chocolate these cookes are a MUST try. Imagine a wonderful chewy chocolate cookie with a creamy peanut butter filling - it is as good as it sounds. The recipe is from Toronto Star. We made them today and they will be on our cookie tray for years to come - for sure! The recipe mentions that the cookie does well with a 15 second reheat in the microwave on day 3. I don't think we will get to try that in this household.
Provided by Deantini
Categories Dessert
Time 50m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 F / 180 C.
- In medium sized bowl mix flour, cocoa powder, baking soda and salt. Set aside.
- Using electric mixer cream butter, sugar and brown sugar (and peanuts if using) until fluffy. Scrape down sides.
- Add egg and vanilla, beat again until fluffy.
- In two additions beat the flour mixture into the butter mixture, scrape down sides.
- Form into 24 balls each about 1 1/2 tbsp size.
- Filling - In small bowl stir together icing sugar and peanut butter. Form into 24 balls, each about 1 tsp size.
- Between damp hands flatten 1 chocolate ball, top with 1 peanut butter ball. Shape chocolate dough over peanut filling until completely covered. Roll dough into ball. Repeat with remaining chocolate and peanut balls.
- Place balls 1 inch apart on 2 parchment lined cookie sheets. Flatten slightly with bottom of glass to about 2 inches (5 cm).
- Bake in oven for 8-10 min until just set. Cool 1 min on tray before transferring to wire racks to cool completely.
CHOCOLATE CHIP SCONES WITH PEANUT BUTTER GLAZE
These are fabulous! This one came from a "the farmgirl's dabbles" blog. They're super quick and the flavor is out of this world. Chocolate and peanut butter???!!!??? YUM!
Provided by Realtor by day
Categories Scones
Time 23m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 15
Steps:
- for the chocolate chip scones:
- Preheat oven to 425°. Line a baking sheet with parchment paper. In a bowl, stir together flour, brown sugar, baking powder, baking soda, and salt.
- With a pastry blender or two knives, cut in butter until mixture resembles coarse meal. Stir in chocolate chips. Make a well in the center and add buttermilk, vanilla and egg. Stir just until combined, taking care to not overmix.
- Transfer dough to a lightly floured work surface and knead 5 or 6 times. Pat into an 8'' circle and cut into 8 wedges. Transfer to prepared baking sheet, about 1-1/2'' apart. Brush each wedge of dough lightly with milk. Then bake until scones are golden brown, 12 to 15 minutes. Let cool on pan for 5 minutes before removing to a wire rack to cool completely.
- for the peanut butter glaze:
- After removing the scones from the oven, prepare the glaze. In a glass measuring cup, whisk together all glaze ingredients until smooth. When the scones are mostly cooled (they can be slightly warm yet), drizzle the peanut butter glaze over the scones. I put this in the microwave for 30 seconds 2 or 3 times to help it smooth out nicely.
- I believe scones are always best the day they are baked. But this recipe does allow for some advance prep. The unbaked dough freezes really well, enabling you to store the unbaked scones in your freezer and bake them up fresh when desired. Just cut the dough into wedges, place them on a tray in the freezer for an hour and then transfer the frozen wedges to a plastic freezer bag. On the day you want to bake them, take them directly from freezer to baking sheet lined with parchment paper (do not thaw first) and brush with milk. You will need to bake the frozen dough a bit longer, adding about 4 or 5 minutes onto the regular baking time.
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CHOCOLATE PEANUT BUTTER SCONES RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Scone RecipesCalories 180 per servingTotal Time 40 mins
- Preheat oven to 400 degrees F. Lightly grease a large baking sheet; set aside. In a large bowl, combine flours, brown sugar, baking powder and salt. Using a pastry blender, cut in peanut butter and butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture; set aside.
- In a small bowl, whisk together milk and eggs. Add all at once to flour mixture along with chocolate pieces. Stir until moistened (dough will be sticky).
- Turn dough out onto a well-floured surface. Knead gently for 10 to 12 strokes or until dough holds together and is smooth. Divide dough in half. Pat each portion into a 6-inch circle. Cut each circle into eight wedges, dipping knife into flour between cuts if necessary. Place wedges 2 inches apart on prepared baking sheet.
- Bake about 12 minutes or until tops are lightly browned. Transfer scones to a wire rack. Serve while warm.
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