COCOA-PEANUT BUTTER HEART-SHAPED SANDWICH COOKIES
Categories Cookies Chocolate Dairy Dessert Bake Valentine's Day Kid-Friendly Peanut Winter Jam or Jelly Bon Appétit Kidney Friendly Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 22 sandwich cookies
Number Of Ingredients 13
Steps:
- Whisk flour, cocoa and baking powder in small bowl to blend. Using electric mixer, beat butter, 1 cup sugar and 1/2 cup powdered sugar in large bowl until well blended. Beat in egg, then peanut butter and vanilla. Add dry ingredients; beat until well blended. Divide dough into 4 pieces; flatten each into disk. Wrap dough in plastic; chill overnight.
- Position 1 rack in center and 1 rack in bottom third of oven and preheat to 375°F. Butter 2 baking sheets. Sprinkle work surface generously with additional sugar. Place 1 dough disk atop sugar on work surface (dough will be soft; keep remainder refrigerated). Sprinkle top of dough with additional sugar. Roll out dough to generous 1/4-inch thickness, sprinkling with additional sugar as needed to prevent sticking.
- Using 3-inch heart-shaped cookie cutter, cut out cookies. Transfer cookies to prepared baking sheets, spacing 2 inches apart. Using small heart-shaped or round cookie cutter, make 1 hole in center of half of cookies. Gather dough scraps; reshape into disk and refrigerate. Bake cookies until puffed and beginning to crack on top, about 7 minutes. Using spatula, transfer cookies to rack; cool completely. Repeat rolling, cutting and baking with remaining dough disks and scraps. (Can be made 2 days ahead. Store between layers of waxed paper in airtight container.)
- Stir chopped milk chocolate in top of double boiler over barely simmering water until melted and smooth. Remove chocolate from over water. Sift additional powdered sugar over cookies with hole. Place 1 solid cookie, bottom side up, on work surface. Spread 1 teaspoon melted chocolate over. Spoon 1 scant teaspoon strawberry jelly atop chocolate in center. Immediately top with cookie with hole, placing hole over jelly and pressing gently to adhere (cookies are very tender). (Can be prepared 1 day ahead. Store in single layer in airtight container and refrigerate. Cookies may soften slightly.)
PEANUT BUTTER COCOA COOKIES
Steps:
- HEAT oven to 350 degrees F.
- COMBINE shortening, peanut butter, brown sugar and granulated sugar in bowl of electric mixer; beat at medium speed until well blended. Gradually add eggs and vanilla, beating well.
- COMBINE flour, cocoa, baking powder and baking soda in medium bowl. Add to shortening mixture, beating at low speed until blended. Stir in chocolate chips. Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets.
- BAKE 10 to 12 minutes, or until edges are lightly browned. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.
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.
PEANUT BUTTER SANDWICH COOKIES
A very rich, very addicting cookie. Tastes best when cookies are stored in a tight container with several pieces of bread at the bottom. You may need a little extra milk to get the filling to the right consistency.
Provided by Tracy Lauer
Categories Desserts Cookies Sandwich Cookie Recipes
Yield 30
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large mixing bowl, cream the shortening, 1 cup creamy peanut butter and white and brown sugars. Add vanilla and then eggs, one at a time. Beat well after each addition. In a small bowl, combine flour, baking soda and salt. Add slowly to creamy mixture.
- Shape into 1 inch balls and place on an ungreased cookie sheet, 2 inches apart. Flatten balls with a fork.
- Bake for 7-8 minutes depending on size (I tend to keep a close eye on them and remove them as soon as they start to get golden. This helps to make them chewy.) Cool on wire racks.
- To Make the filling: Combine 1/2 cup creamy peanut butter, confectioners' sugar, vanilla extract, and milk in a small bowl adding enough milk to make for a creamy, frosting like texture. Spread frosting on one cookie and top off to make "sandwich".
Nutrition Facts : Calories 294.1 calories, Carbohydrate 38.1 g, Cholesterol 18.8 mg, Fat 14.3 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 3.3 g, Sodium 173 mg, Sugar 26.9 g
CHOCOLATE PEANUT-BUTTER SANDWICH COOKIES
Transform nutty cookies into triple-decker delights: Sandwich them around a creamy melted-chocolate filling, and munch away!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes 15
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
- Make filling: Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; stir frequently until almost melted. Remove from heat; stir until completely melted. Stir in cream; set aside to cool and thicken, about 30 minutes.
- Meanwhile, using an electric mixer on high speed, beat butter, peanut butter, and sugar in a large bowl until light and fluffy. Reduce speed to low; add flour mixture, and mix just until blended (do not overmix).
- Drop dough by heaping teaspoons onto 2 baking sheets, about 1 1/2 inches apart. With the bottom of a damp glass, lightly flatten each mound of dough into a 2-inch round. Bake until golden around edges, 12 to 14 minutes, rotating sheets halfway through. Transfer cookies immediately to a wire rack to cool completely.
- With a small offset spatula or table knife, spread bottom of half the cookies with 2 teaspoons filling each; sandwich with remaining cookies, pressing gently to spread filling to the edge. Let set for 15 minutes before serving.
PEANUT BUTTER COCOA NO-BAKE COOKIES
This recipe is one of the best no-bake cookie recipes I know. Enjoy!!
Provided by Tina Sutherland
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Yield 24
Number Of Ingredients 8
Steps:
- Place a piece of wax paper or foil on cookie sheet. Combine sugar, butter, milk and cocoa in medium saucepan.
- Cook over medium heat, stirring constantly, until mixture comes to rolling boil.
- Remove from heat; cool 1 minute.
- Add peanut butter; stir to blend. Add oats, peanuts and vanilla; stir to mix well. Quickly drop mixture by heaping teaspoons onto wax paper or foil. Cool completely. Store in cool, dry place.
Nutrition Facts : Calories 203 calories, Carbohydrate 26.5 g, Cholesterol 10.6 mg, Fat 9.9 g, Fiber 2.1 g, Protein 4.3 g, SaturatedFat 3.7 g, Sodium 63.3 mg, Sugar 17.8 g
PEANUT BUTTER SANDWICH COOKIES
I'm a busy mother of two young children. I work in our school office and help my husband on our hog and cattle farm. When I find time to bake a treat, I like it to be special. The creamy filling gives traditional peanut butter cookies a new twist. -Debbie Kokes, Tabor, South Dakota
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 44 sandwich cookies.
Number Of Ingredients 14
Steps:
- In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy, about 4 minutes. Beat in eggs and vanilla. Combine the flour, baking soda and salt; add to creamed mixture and mix well., Shape into 1-in. balls and place 2 in. apart on ungreased baking sheets. Flatten to 3/8-in. thickness with fork. Bake at 375° for 7-8 minutes or until golden. Remove to wire racks to cool. , For filling, in a large bowl, beat the peanut butter, confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Spread on half of the cookies and top each with another cookie.
Nutrition Facts : Calories 197 calories, Fat 9g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 119mg sodium, Carbohydrate 26g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
PEANUT BUTTER SANDWICH COOKIES
"I work in our school office and help my husband on our hog and cattle farm. When I find time to bake a treat, I like it to be special. The creamy filling gives traditional peanut butter cookies a new twist." By Debbie Kokes. From Taste of Home.
Provided by Courtly
Categories Drop Cookies
Time 23m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 13
Steps:
- In a mixing bowl, cream the shortening, peanut butter and sugars. Add vanilla. Add eggs, one at a time, beating well after each addition.
- Combine flour, baking soda and salt; add to creamed mixture.
- Shape into 1-inch balls and place 2 inches apart on ungreased baking sheets. Flatten to 3/8 inch thickenss with a fork.
- Bake at 375 for 7-8 minutes or until golden. Cool on wire racks.
- In a mixing bowl, beat filling ingreadients until smooth.
- Spread on half of the cookies and top each with another cookie.
Nutrition Facts : Calories 182.3, Fat 8.8, SaturatedFat 2.1, Cholesterol 11.8, Sodium 108.4, Carbohydrate 23.8, Fiber 0.7, Sugar 16.7, Protein 3.3
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