Frosted Chocolate Peanut Butter Cookies Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
• Sift flour, soda, and salt together.
• In the top half of a double boiler, melt the chocolate over low heat.
• Cream together brown sugar, butter, and egg in a large mixing bowl. Slowly mix in the flour mixture and mix until well blended. Pour in melted chocolate, sour cream, and vanilla. Mix well and stir in nuts.
• Drop dough by teaspoonful onto greased cookie sheet about 1 inch apart. Bake for 10 minutes. Cool on wire racks. Cookies will be soft and about the size of a half dollar.
• When cooled top with Chocolate Frosting.

Steps:

• In a large bowl, cream butter and peanut butter until light and fluffy. Beat in vanilla. Stir in the confectioners' sugar, cocoa, salt and enough milk to achieve a spreading consistency.

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well. Stir in oats and peanuts. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool. , For frosting, in a bowl, beat peanut butter, confectioners' sugar and 1/3 cup milk; add additional milk if necessary. Frost cookies.

Steps:

• Preheat the oven to 375 degrees F.
• For the cookies: Whisk together the flour, cocoa powder, baking soda and salt in a large bowl. Beat the butter and brown sugar with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 6 minutes. Add the eggs to the butter mixture, one at a time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Fold in the chocolate chips by hand.
• Roll the dough into 6 balls (about 1 1/2 cups each). Divide 4 of the balls between 2 rimmed baking sheets (2 balls per sheet). Flatten them into 6-inch circles using your hands; make sure the circles are 2 inches apart. Bake until just set, 12 to 14 minutes. Let cool on the baking sheet for 10 minutes, then transfer to a rack to cool completely. Repeat with the remaining 2 balls of dough.
• For the frosting: Meanwhile, beat the butter and peanut butter with an electric mixer on medium speed in a large bowl until light and fluffy. Slowly add the confectioners' sugar about 1/2 cup at a time, beating between additions, until incorporated.
• Assemble the cake: Place a cookie on a cake stand or serving plate and spread the top with some frosting. Top with another cookie and more frosting; repeat with the remaining cookies and frosting, making sure the frosting on the top layer is spread smooth.
• For the ganache: Put the chocolate in a medium bowl. Bring the cream and butter to a boil in a small saucepan over medium heat. Pour over the chocolate and let stand for 5 minutes; stir until melted and smooth.
• Pour the ganache over the top of the cake, smoothing the top with a small offset spatula and letting it drip over the sides. Decorate the rim of the cake with the peanuts. Let stand at room temperature until the chocolate hardens, about 10 minutes.

Steps:

• Make cookie dough as directed on package. Shape dough into 1 1/2-inch balls. Place on ungreased cookie sheets; press each ball into ovals, 1/4-inch thick.
• Bake at 375° F 8 to 10 minutes or until light golden brown around edges. Cool; place cookies on cooling racks. Cool completely.
• In small bowl, stir chocolate frosting and peanut butter until blended. Spread frosting over cookies; pipe laces with white frosting.

Steps:

• Heat the oven to 350 degrees. Spray a 9-inch springform pan with nonstick spray.
• Prepare the shortbread: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, 4 to 5 minutes. Add the vanilla and mix to combine.
• Reduce the speed to low. Add the flour and salt and mix until evenly combined. Transfer the dough to the prepared pan and press into an even layer. Prick the shortbread all over with a fork.
• Bake until the shortbread is baked through, set and lightly golden, 22 to 26 minutes. Cool completely, and remove the outer ring from the springform pan. Place on a cooling rack set over a baking sheet.
• Wipe out the bowl of the mixer, and make the peanut butter filling: Using the paddle attachment, cream the butter, peanut butter and confectioners' sugar until light and fluffy, 3 to 4 minutes. Add the vanilla and salt and mix to combine.
• Spread on top of the cooled shortbread, leaving it slightly more mounded in the center than at the edges. Transfer to the refrigerator while you make the glaze.
• Place a medium heat-safe bowl over a medium pot of simmering water. Add the chocolate, coconut oil and cream to the bowl and heat, stirring frequently, until the mixture is melted and fluid. (Alternatively, the mixture can be microwaved in a microwave-safe container in 15-second bursts, stirring after each burst until the mixture is fully melted.) Cool for 5 minutes.
• Pour the glaze over the cooled cookie, using a small offset spatula to help coat the edges evenly as needed. If necessary, you can collect the glaze that runs off the cookie onto the baking sheet and pour back over to glaze any missed spots.
• Once the cookie is fully glazed, use a large spatula to transfer it to a platter. Transfer to the refrigerator to chill completely for 45 minutes before slicing with a serrated knife and serving. Store, covered, at room temperature for up to 3 days.

Steps:

• Preheat oven to 350°. Beat first four ingredients until blended. Add vanilla; beat in eggs one at a time. Whisk together flour, cocoa, baking soda and salt; gradually beat into peanut butter mixture (dough will be sticky). Stir in chocolate chips., Drop dough by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten slightly with a glass. , Bake cookies until set and tops are cracked, 8-10 minutes. Cool 2 minutes before removing to wire racks to cool.