CHOCOLATE PEANUT BUTTER COOKIES
Make and share this Chocolate Peanut Butter Cookies recipe from Food.com.
Provided by TattooedMamaof2
Categories Drop Cookies
Time 20m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- In a large bowl beat butter, peanut butter, sugar, brown sugar and eggs on medium speed until well mixed.
- Stir together flour, baking soda, and salt; gradually add to butter mixture, until well blended. Stir in cocoa.
- Drop by rounded teaspoons onto an ungreased cookie sheet.
- Bake for 8-10 minutes.
CHOCOLATE PEANUT BUTTER CUP COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 25m
Yield 24 cookies
Number Of Ingredients 2
Steps:
- Preheat the oven to 350 degrees F.
- Slice the cookie dough into 1-inch-thick slices, then into quarters. Place one quarter into each cup of a mini muffin pan. Bake for 9 to 11 minutes.
- While the dough is still warm, push a peanut butter cup into each muffin cup and let cool in the pan. When the cookies are cool, use a spoon to remove them.
CHOCOLATE PEANUT BUTTER COOKIES
Provided by Food Network
Categories dessert
Time 45m
Yield About 2 dozen cookies
Number Of Ingredients 7
Steps:
- Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Beat the peanut butter, granulated sugar, light brown sugar and salt with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 5 minutes. Beat in the vanilla and egg. Stir in the chocolate chips.
- Put some granulated sugar in a small bowl. Shape tablespoons of the dough into balls and roll each ball in the sugar to coat. Evenly space the balls on the prepared baking sheets. Press each ball down with the tines of a fork to flatten it slightly and make a crisscross pattern.
- Bake until the bottoms are golden brown, 10 to 12 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.
PEANUT BUTTER CUP COOKIES
These cookies are serious about peanut butter: Each has a full-size peanut butter cup tucked inside the salty-sweet peanut butter dough. As the cup bakes, the peanut butter inside softens, creating the perfect combination of crisp cookie shell, creamy center and crunchy honey-roasted topping.
Provided by Food Network Kitchen
Categories dessert
Time 55m
Yield 12 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with cooking spray.
- Beat the peanut butter, granulated sugar, light brown sugar and salt in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the vanilla and egg on high until the dough comes together in a mass.
- Pour some sanding sugar in a small bowl. Form the dough into 12 balls and roll to coat in the sugar. Put a dough ball in each muffin cup. Press the dough about 1/2 inch up the sides to make a shell. Fit a peanut butter cup into each dough shell. Bake until the edges of the cookies are set and golden, 10 to 12 minutes. Remove the tin to a cooling rack, then immediately top the peanut butter cups with a sprinkling of the peanuts. Cool 15 minutes, then remove the cookies to the wire rack to cool completely.
CHOCOLATE CHIP PEANUT BUTTER CUP COOKIES
Provided by Food Network
Categories dessert
Time 2h5m
Yield 14 to 15 cookies
Number Of Ingredients 2
Steps:
- Unwrap the peanut butter cups, place on a plate and freeze for 1 hour.
- Preheat the oven to 375 degrees F and line 3 baking sheets with parchment paper.
- Prepare the cookie mix according to package instructions and chill in the fridge about 10 minutes. Slightly dampen hands with cool water and wrap each peanut butter cup in a heaping tablespoon of cookie dough, being sure to enclose the peanut butter cup completely. Shape into a disc. Place 6 cookies on each baking sheet spaced about 2 1/2 inches apart, and freeze for 15 minutes.
- Bake the cookies until the edges are golden brown and crispy with soft-looking centers, 15 to 18 minutes. Allow the cookies to cool on the baking sheets for 2 minutes before moving to a plate, then serve immediately.
REESE'S PEANUT BUTTER CUP COOKIES
These cookies are incredibly easy and they look absolutely gourmet! Perfect for Christmas, which is when I make them. I promise, everyone will Oooh and Ahhh at them!
Provided by Loves2Teach
Categories Dessert
Time 2h
Yield 50 cookies
Number Of Ingredients 3
Steps:
- The reason I did not specify how much sugar cookie dough, is because this recipe makes a million cookies, no matter which sugar cookie recipe you use.
- The amount of cookies you get really depends on how many peanut butter cups you buy.
- Pre-heat oven to 350F degrees.
- Press a small amount of dough on bottom and sides of a mini muffin pan.
- Don't make it too thin or it will be difficult to pop them out.
- Don't make them too thick or the cookie will not be a"bowl".
- It is best to do a practice run with your first batch to see which thickness works best.
- Try a few thicknesses in one pan.
- After you have pressed dough onto the sides and bottom of mini muffin pan, bake at 350 for about 10 minutes.
- While baking, start unwrapping peanut butter cups.
- YOU NEED TO WORK FAST NOW!
- QUICKLY put one peanut butter cup into each sugar cookie bowl.
- After you are done, the chocolate will be slightly melted around the edges.
- Run a knife, or a chopstick (something skinny) around the edge of each peanut butter cup to make the ridges disapear.
- This makes them look much nicer.
- Remove from pan using a butter knife to"pop" them out after they have cooled for about 5 minutes.
- Place cookies on a paper bag.
- When cooled, drizzle with melted semi-sweet chips.
- You can use the sugar cookie bowls for pretty much anything.
- I also fill them with melted chocolate mixed with chopped almonds, drizzled with melted caramel chips.
Nutrition Facts : Calories 87.5, Fat 5.2, SaturatedFat 1.8, Cholesterol 1, Sodium 53.4, Carbohydrate 9.4, Fiber 0.6, Sugar 8, Protein 1.7
CHOCOLATE DIPPED PEANUT BUTTER COOKIES
Flourless, extra peanutty and dipped in melted chocolate, this recipe rules! Adapted from Food & Family magazine.
Provided by Sharon123
Categories Dessert
Time 35m
Yield 18 cookies
Number Of Ingredients 5
Steps:
- Preheat your oven to 325*F. Mix peanut butter, sugar and egg until well blended. Refrigerate 30 minutes. Roll peanut butter mixture into 18 balls. Place 2" apart on an ungreased cookie sheet. Flatten each ball, in a criss cross pattern with a fork.
- Bake 18 to 20 minutes or until lightly browned. Cool 5 minutes. Remove from cookie sheet to a wire rack; cool completely.
- Dip each end of the cookie into melted chocolate, shakinig off the excess. Now dip into chopped peanuts. Place cookies on wax paper(or parchment) which has been placed on the cookie sheet. Refrigerate until chocolate hardens. Enjoy!
- Note:.
- To melt chocolate using microwave, heat in a microwavable bowl on high 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted.
Nutrition Facts : Calories 176.9, Fat 12.5, SaturatedFat 3.1, Cholesterol 11.8, Sodium 121.6, Carbohydrate 13.7, Fiber 1.7, Sugar 10.6, Protein 5.7
CHOCOLATE PEANUT BUTTER CUP COOKIES
These are THE BEST cookies I have ever eaten. They are a definite hit. If you like peanut butter and chocolate - these cookies are for you!
Provided by Joanna Knudsen
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h10m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter, peanut butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the peanut butter mixture. Mix in the chocolate chips, peanut butter chips, and peanut butter cups. Drop by tablespoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Let cool for 1 or 2 minutes on sheet before removing, or they will fall apart.
Nutrition Facts : Calories 230.4 calories, Carbohydrate 25.2 g, Cholesterol 24.2 mg, Fat 13 g, Fiber 1.2 g, Protein 4.8 g, SaturatedFat 7.2 g, Sodium 133.3 mg, Sugar 16.8 g
CHOCOLATE PEANUT-BUTTER-CUP COOKIES
YUM! YUM! I got this recipe several years ago out of an issue of Redbook. These are one of my favorites and will probably be yours if you love chocolate and peanut butter together as I do.
Provided by Anita Harris
Categories Drop Cookies
Time 15m
Yield 24 cookies
Number Of Ingredients 12
Steps:
- Heat oven to 350°.
- In medium-size bowl combine flour, cocoa powder, baking soda and salt; set aside.
- In large bowl with electric mixer at medium speed, beat butter, peanut butter, brown sugar, granulated sugar and vanilla about 3 minutes until light and fluffy.
- Add eggs, one at a time; beat until thoroughly blended after each addition.
- Reduce speed to low; gradually beat in flour mixture until smooth.
- Stir peanut-butter-cup pieces into dough along with chocolate chips.
- Drop dough, 3 tbsps per cookie, onto ungreased large cookie sheets; spacing about 1" apart.
- Bake 13-15 minutes until dry and slightly firm to the touch.
- Let cookies cool 1 minute on cookie sheets; using wide metal spatula, remove to wire racks to cool completely.
- Store in airtight containers.
Nutrition Facts : Calories 253.4, Fat 14.6, SaturatedFat 6.8, Cholesterol 38.3, Sodium 220.1, Carbohydrate 28.2, Fiber 1.5, Sugar 17.1, Protein 4.7
DOUBLE CHOC PEANUT BUTTER COOKIES
What could be better with a glass of cold milk than a warm, gooey peanut butter cookie? These choc chunk treats are topped with crunchy chopped peanuts
Provided by Sophie Godwin - Cookery writer
Categories Treat
Time 30m
Number Of Ingredients 11
Steps:
- Heat the oven to 180c/160 fan/gas mark 4 and line two baking trays with parchment. Using a food mixer or electric whisk beat the butter and sugar together until light and fluffy. Add in the egg and whisk to combine then beat in the flour, cocoa powder, salt and chocolate chunks until fully incorporated. Using a spoon swirl the peanut butter through the cookie dough.
- Scoop the dough into 12 large cookies onto the two trays using a dessert spoon, leaving plenty of room between each cookie as they'll spread. Bake in the oven for 9-10 mins until still soft and melty in the middle. They will look underbaked but will harden once cool. Drizzle over the melted milk chocolate and top with a few chopped peanuts and a pinch of flaky sea salt. Serve with a glass of milk for dunking.
Nutrition Facts : Calories 328 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium
DOUBLE CHOCOLATE PEANUT BUTTER COOKIES
Mmmmm. This is a yummy combination of two of my favorite things, peanut butter and chocolate. This is an easy refrigerator cookie that takes very little time to make. Prep time doesn't include chilling time.
Provided by Whisper
Categories Dessert
Time 25m
Yield 50 cookies
Number Of Ingredients 10
Steps:
- In a bowl, cream together butter, sugar and peanut butter; beat in eggs.
- Sift together flour, cocoa powder, baking powder, baking soda and salt; mix well with creamed mixture.
- On piece of waxed paper, form dough into a 2-inch diameter log.
- Chill, wrapped in waxed paper and foil, for 2 hours.
- Cut the log into 1/4-inch slices and bake 1 inch apart on ungreased baking sheet in a preheated 350°F oven for 10-12 minutes.
EASY CHOCOLATE-DIPPED PEANUT BUTTER COOKIES
Get gourmet looking sweets in a snap with Easy Chocolate-Dipped Peanut Butter Cookies. Add Chocolate-Dipped Peanut Butter Cookies to your dessert menu!
Provided by My Food and Family
Categories Nuts
Time 1h35m
Yield 18 servings, 1 cookie each
Number Of Ingredients 5
Steps:
- Heat oven to 325°F.
- Mix peanut butter, sugar and egg until blended. Refrigerate 30 min.
- Roll peanut butter mixture into 18 balls. Place, 3 inches apart, on baking sheets. Flatten each ball, in crisscross pattern, with fork.
- Bake 18 to 20 min. or until lightly browned. Cool on baking sheets 5 min. Remove to wire racks; cool completely.
- Cover baking sheet with parchment or waxed paper. Melt chocolate as directed on package. Partially dip cookies in chocolate; gently shake off excess chocolate. Dip cookies in nuts; place on prepared baking sheet. Refrigerate until chocolate is firm.
Nutrition Facts : Calories 170, Fat 12 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 65 mg, Carbohydrate 13 g, Fiber 1 g, Sugar 10 g, Protein 5 g
CHOCOLATE PEANUT BUTTER CUPS
A simple but decadent confection that quells the urge to dip your chocolate bar in the peanut butter.
Provided by SHAUNNSMOM
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 2h
Yield 12
Number Of Ingredients 4
Steps:
- Trim 12 paper muffin cup liners to half of their height.
- Place 1/2 chocolate chips in a microwave safe container. Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm.
- In a small bowl, mix together peanut butter, confectioners' sugar and salt. divide into the chocolate cups. Melt the remaining chocolate, and spoon over peanut butter. Spread chocolate to edges of cups.
Nutrition Facts : Calories 289.9 calories, Carbohydrate 25.5 g, Cholesterol 8.9 mg, Fat 19.8 g, Fiber 1.3 g, Protein 7.2 g, SaturatedFat 7.6 g, Sodium 191.9 mg, Sugar 21.4 g
CHOCOLATE-PEANUT BUTTER CUP COOKIES
If you want to still enjoy one of these soft, chocolate chip peanut butter cup cookies the day after you make them, you'd better find a good hiding spot. -Jennifer Krey, Clarence, New York
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, cream butter, peanut butter and sugars until light and fluffy, 5-7 minutes. Beat in egg yolks, milk and vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture and mix well. Stir in chips and peanut butter cups., Drop heaping tablespoons 2 in. apart onto ungreased baking sheets. Bake until set (do not overbake), 8-10 minutes. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container.
Nutrition Facts : Calories 170 calories, Fat 10g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 100mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
PEANUT BUTTER FUDGE COOKIES
The Peanut Butter Cookies alone are delicious, but pair them with a fudge filling and the results are perfect. Absolutely Perfect. :) I brought these to a choir fundraiser, and they were gone before the first song was finished! I never wrote down exactly how many this made, so the yield is based on my rather fuzzy recollection - I'll update the next time I make these.
Provided by Lizzymommy
Categories Drop Cookies
Time 30m
Yield 18 sandwich cookies, 18 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375. Mix sugars, butter, peanut butter and egg. Gradually stir in flour baking soda & powder, and salt.
- Shape dough in 3/4 inch balls and flatten slightly with a fork if you like the cross hatching pattern. Bake until set but not hard, and golden brown on the bottom, about 10 minutes.
- If you're going to sandwich them with the chocolate, let them cool entirely before doing so. Match up cookies by size so you've got a more uniform sandwich when you're done.
- For the filling, mix the chocolate, sweetened condensed milk, and vanilla together, and melt over low heat, or in the microwave. Spoon into a ziploc bag, close the bag, and snip a corner to pipe onto the flat side of a cookie. Top with a second cookie, flat side towards chocolate. Attempt to not devour in one sitting. Fail miserably, die happily. :).
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