MARBLED CHOCOLATE PEANUT COOKIES
This recipe came about by accident when I was making both my husband's favorite peanut butter cookies and my favorite chocolate cookies. I had two small portions of dough left over and decided to combine them into one flavor-filled cookie. -Shirley DeLange, Byron Center, Michigan
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 9-1/2 dozen.
Number Of Ingredients 22
Steps:
- In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in peanuts; set aside. , For chocolate dough, in another bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in chocolate chips. Gently fold in peanut butter dough until slightly marbled., Drop by heaping tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 350° for 14-16 minutes or until lightly browned and firm. Remove to wire racks to cool completely.
Nutrition Facts : Calories 237 calories, Fat 12g fat (6g saturated fat), Cholesterol 40mg cholesterol, Sodium 171mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
MARBLED COOKIES
Just simply delicious and very easy. You can substitute butterscotch chips or vanilla chips or white chocolate chips for the chocolate chips.
Provided by DORISDELI
Categories Bar Cookies
Time 8h20m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a 9x13 inch pan with aluminum foil and grease the foil.
- In a small saucepan, over medium heat, combine the butter and sugar. Simmer for 3 minutes, stirring occasionally, until sugar is dissolved. Line the prepared pan with the saltine crackers. Pour the hot sugar mixture evenly over the crackers.
- Bake for 5 minutes in the preheated oven. Remove from the oven and quickly sprinkle the chocolate chips over the sugar layer. Return to the oven for just one minute. Then use a spatula to smooth out the melted chocolate chips. Sprinkle the nuts over the chocolate layer. Refrigerate overnight then remove from the foil and break into small pieces.
Nutrition Facts : Calories 245.4 calories, Carbohydrate 24.4 g, Cholesterol 20.3 mg, Fat 17.5 g, Fiber 1.7 g, Protein 2 g, SaturatedFat 8.9 g, Sodium 89 mg, Sugar 19.9 g
MARTINA MCBRIDE'S NO-BAKE PEANUT BUTTER-CHOCOLATE COOKIES
Try Martina McBride's easy-to-make without-the-bake cookies--simply fold the soft and creamy Country Crock® into the batter for a delicious treat.
Provided by Country Crock®
Categories Trusted Brands: Recipes and Tips Country Crock®
Time 1h
Yield 36
Number Of Ingredients 7
Steps:
- Line 2 baking sheets with waxed or parchment paper.
- Melt the Country Crock® Spread in a 3 1/2-quart saucepan over medium heat. Stir in the sugar and milk; bring to a full rolling boil. Boil vigorously for 2 minutes.
- Remove from heat and immediately stir in the peanut butter, vanilla, and oats, stirring to combine. Add chocolate, stirring just until combined.
- Drop the dough into mounds by rounded tablespoonfuls onto the prepared baking sheets. Do not flatten. Let the cookies stand for 30 minutes, or until set.
Nutrition Facts : Calories 121.7 calories, Carbohydrate 18.9 g, Cholesterol 0.3 mg, Fat 4.7 g, Fiber 1.3 g, Protein 2.6 g, SaturatedFat 1.5 g, Sodium 27 mg, Sugar 13 g
CHOCOLATE-PEANUT BUTTER MARBLE COOKIES
Chocolate and peanut butter batters are swirled together to make these scrumptious marbleized cookies. Drizzle with melted chocolate for the win.
Provided by My Food and Family
Categories Recipes
Time 50m
Yield 32 servings, 2 cookies each
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Beat first 4 ingredients in large bowl with mixer on medium speed until blended. Add flour and baking soda; mix well. Remove half of the dough; place in medium bowl.
- Microwave 2 oz. chocolate in small microwaveable bowl 1 min.; stir until completely melted. Add to dough in one of the bowls; mix well. Add peanut butter to remaining dough; mix well. Add chocolate dough to peanut butter dough; mix lightly just until doughs are marbleized.
- Drop tablespoonfuls of dough, 2 inches apart, onto baking sheet.
- Bake 10 min. or until lightly browned; cool 5 min. on baking sheet. Transfer to wire racks; cool completely. Melt remaining chocolate as directed on package. Drizzle with fork over cookies. Let stand until chocolate is firm.
Nutrition Facts : Calories 160, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 95 mg, Carbohydrate 18 g, Fiber 1 g, Sugar 9 g, Protein 2 g
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- Heat oven to 375°F. Line small muffin cups* (1-3/4 inches in diameter) with paper or foil baking cups, if desired
- Set aside 1 cup dough. Add cocoa and remaining 1 tablespoon oil to remaining dough, blending well. Roll together a pinch of peanut butter dough and a pinch of chocolate dough to make 1-inch balls. Place one ball in each paper-lined or ungreased muffin cup. Do not flatten
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