Peanut Butter Fudge Cookies Recipes

Steps:

• Preheat oven to 375°. Reserve 1 can plus 1/3 cup frosting for topping cookies. In a large bowl, mix egg, peanut butter and remaining frosting until blended. Stir in flour just until moistened., Drop dough by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Flatten with a fork dipped in sugar., Bake until set, 7-9 minutes. Remove from pans to wire racks to cool completely. Spread with reserved frosting.

Steps:

• Heat oven to 375°F
• In large bowl, beat 1/2 cup peanut butter, the shortening, sugar and brown sugar with mixer on medium speed until fluffy.
• Beat in egg until smooth.
• Beat in flour, baking powder and baking soda.
• Shape dough into 48 one-inch balls.
• On ungreased cookie sheet, place balls 1 inch apart.
• Flatten balls to 1/4 inch thickness by pressing with a fork in a crisscross pattern.
• Bake 4-8 minutes or until bottoms are golden brown.
• Remove from cookie sheet to wire rack.
• Cool completely, about 30 minutes.
• In small microwavable, microwave chocolate chips uncovered on High about 1 minute or until softened; stir until smooth.
• Stir 1/4 cup peanut butter into chocolate until smooth.
• Cool to room temperature or until thickened.
• Sandwich pairs of cookies, bottoms together, with 1 t. chocolate mixture.
• Let stand about 1 hour or until chocolate is firm.

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. :).

Steps:

• Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides. Lightly coat with cooking spray.
• Combine the sweetened condensed milk, peanut butter chips butter and salt in a medium saucepan. Place over medium-low heat and stir frequently with a rubber spatula, making sure to scrape the bottom, until the peanut butter chips are completely melted, about 5 minutes.
• When the peanut butter chip mixture is mostly melted, combine the crunchy peanut butter and white chocolate chips in a small microwave-safe bowl. Microwave in 15-second intervals, stirring, until melted, about 1 minute.
• Spread the melted peanut butter chip mixture into the prepared baking dish. Immediately drizzle the white chocolate mixture on top. Drag a butter knife through the white chocolate to make a marbled pattern on top. Sprinkle with the chopped peanuts. Let cool completely, then cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
• Using the foil, lift the fudge out of the baking dish and cut into 16 small squares. Best serve chilled.

Steps:

• Preheat oven to 350 degrees F.
• Grease mini-cupcake pans with nonstick cooking spray. Mix cookie dough with peanut butter just until swirled. Press 1 rounded teaspoonful of dough into each of the prepared cups. Bake for 12 minutes. Cool in pans. Run a small knife carefully around the edge. Remove from pans to a cooling rack. When completely cool, place a scant teaspoonful of frosting in the center of each cookie.

Steps:

• Place peanut butter and sugar in a large bowl and beat until thoroughly combined.
• Mix in the eggs and vanilla.
• Combine the flour, cocoa, baking soda and salt in a small bowl.
• Alternately add with the milk to the peanut butter mixture, mixing thoroughly. (How thick your peanut butter is will determine if you need more milk or not.).
• Roll into one inch balls and place on an ungreased cookie sheet about 2 inches apart.
• Use a fork to flatten with the traditional crisscross pattern of a peanut butter cookie.
• Bake at 350° for 8 minutes. Allow to cool on cookie sheet slightly before removing to a cooling rack.

Steps:

• Prepare a cooling surface: sanitize and butter a countertop, butter foil, or spread waxpaper.
• In a large saucepan, mix sugar, cocoa, milk and butter.
• Bring to a boil and cook for one minute.
• (You will notice gloss disappear from mixture and slowly start to become more matified, at this point you must work very quickly. If this happens to completely during cooking, you might want to pour mixture into a bread pan and slice and serve like fudge or simply start over. When this occurs while spooning, speed it up!).
• Remove from heat and quickly add oats and vanilla (as well as peanut butter and nuts if desired).
• Drop immediately and rapidly by teaspoonful on waxed paper or buttered countertop.
• Let stand 1/2 hour until cool (if you can). Cookies will set as they cool.

Steps:

• Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.

Steps:

• Combine white sugar, milk, and butter in a large saucepan; bring to boil for 1 minute.
• Remove saucepan from heat and add peanut butter, oats, cocoa, vanilla, and raisins.
• Stir well. Drop by teaspoon onto waxed paper. Let sit one hour.

Steps:

• Mix sugar, cocoa, margarine, and milk and boil one minute.
• Add pinch of baking soda.
• Add peanut butter, karo syrup (you can use regular syrup), vanilla, and oatmeal. Mix until well blended.
• Drop on wax paper in lumps to cool.
• Let cool about 30-45 minutes.

Steps:

• Heat oven to 375°F (if using dark or nonstick cookie sheet, heat oven to 350°F). In large bowl, beat 1/2 cup peanut butter, the shortening, granulated sugar and brown sugar with electric mixer on medium speed until fluffy. Beat in egg until smooth. Beat in flour, baking powder and baking soda.
• Shape dough into 48 one-inch balls. On ungreased cookie sheet, place balls 1 inch apart. Flatten balls to 1/4-inch thickness by pressing with a fork in a crisscross pattern.
• Bake 4 to 8 minutes or until bottoms are golden brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• In small microwavable bowl, microwave chocolate chips uncovered on High about 1 minute or until softened; stir until smooth. Stir 1/4 cup peanut butter into chocolate until smooth. Cool to room temperature or until thickened.
• Sandwich pairs of cookies, bottoms together, with 1 teaspoon chocolate mixture. Let stand about 1 hour or until chocolate is firm.

Steps:

• Preheat oven to 350°F. Line 2 large rimmed baking sheets with aluminum foil or parchment paper. Combine chopped walnuts, flour, toasted coconut, baking powder, and salt in medium bowl and stir until well blended.
• Combine butter, chopped unsweetened chocolate, and 1 cup chocolate chips in heavy medium saucepan. Stir over low heat until butter and chocolate are melted and smooth. Remove saucepan from heat.
• Whisk instant coffee crystals and vanilla extract in medium bowl until coffee crystals dissolve. Add sugar and eggs. Using electric mixer, beat until mixture thickens, about 2 minutes. Beat in melted chocolate mixture, then chopped walnut mixture. Stir in remaining 1 cup chocolate chips and peanut butter chips. Mound 2 tablespoons dough for each cookie onto prepared baking sheets, spacing 2 inches apart.
• Bake cookies until puffed and cracked but still soft in center, about 15 minutes. Let cookies cool on sheets 10 minutes. Using spatula, transfer cookies to rack and cool. (Can be made 2 days ahead. Store in airtight container at room temperature.)

Steps:

• Coat an 8-inch square baking pan with cooking spray. Chop cookies coarsely.
• Combine 1/2 cup plus 2 tablespoons peanut butter, sweetened condensed milk, and peanut butter chips in a microwave-safe bowl. Heat in the microwave on high until melted, stirring halfway through, about 3 minutes. Stir in vanilla extract and chopped cookies.
• Pour mixture into the prepared baking pan and spread evenly. Cover with plastic wrap and refrigerate for at least 2 hours. Cut into squares.