NUTTY BUTTER MUNCHIES
My sweet tooth flared up, so I had to get baking. Peanuts and pecans are everywhere in Louisiana, so I worked them into my buttery drop cookies. -Zenola Frazier, Tallulah, Louisiana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 8 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter, peanut butter and sugars until light and fluffy. Beat in eggs, one at a time, and extracts. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in nuts., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Flatten slightly with bottom of a glass dipped in sugar. Bake 10-12 minutes or until edges are light brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 75 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 46mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
PEANUT BUTTER MUNCHIES
Make and share this Peanut Butter Munchies recipe from Food.com.
Provided by luvmybge
Categories Dessert
Time 56m
Yield 32 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degree F.
- In a medium mixing bowl stir together flour, cocoa powder, and baking soda; set aside.
- In a large mixing bowl beat together butter, the 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter with an electric mixer until combined.
- Add egg, milk, and vanilla; beat well.
- Beat in as much of the dry ingredients as you can with mixer.
- Stir in remaining dry ingredients by hand with a wooden spoon.
- Form chocolate dough into 32 balls about 1-1/4 inches in diameter.
- Set aside.
- For filling: Combine powdered sugar and 1/2 cup peanut butter until smooth.
- Shape mixture into 32 ( 3/4-inch) balls.
- On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball.
- Shape the chocolate dough over the peanut butter filling, completely covering the filling.
- Roll dough into a ball.
- Repeat with the remaining chocolate dough and peanut butter filling balls.
- Place balls 2 inches apart on an ungreased cookie sheet.
- Lightly flatten with the bottom of a glass dipped in the 2 tablespoons granulated sugar.
- Bake cookies in preheated oven for 8 minutes or until they are just set and surface is slightly cracked.
- Let cookies stand for 1 minute.
- Transfer cookies to wire racks; cool.
Nutrition Facts : Calories 127.4, Fat 6.3, SaturatedFat 2.6, Cholesterol 14.3, Sodium 72, Carbohydrate 16.5, Fiber 1, Sugar 10.6, Protein 2.6
THE BEST PEANUT BUTTER BLOSSOMS
If you're a peanut butter lover then these chewy cookies with a warm, gooey chocolate center will be sure to satisfy. This recipe makes about 4 dozen, so it's perfect for any holiday or big-batch baking.
Provided by Food Network Kitchen
Categories dessert
Time 1h55m
Yield about 48 cookies
Number Of Ingredients 11
Steps:
- Whisk together the flour, baking soda and salt in a medium bowl until combined.
- Add the butter, granulated sugar and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until pale and fluffy, about 5 minutes. Add the peanut butter and continue beating until fluffy, 1 minute. Add the egg and vanilla and beat until combined. With the mixer on low speed, gradually add the dry ingredients until combined. Cover with plastic wrap and refrigerate for 1 hour.
- Position 2 racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Lightly grease 2 baking sheets with nonstick spray.
- Roll half the dough into 1-inch balls (about 1 tablespoon each) and then roll in granulated sugar. Place on the prepared baking sheets about 2 inches apart. Chill the remaining dough while the first batch bakes.
- Bake, rotating and switching the pans halfway through, until the cookies are puffed and lightly golden, 10 to 11 minutes. Immediately press a chocolate candy into the center of each cookie. Let cool 10 minutes on the baking sheets, then transfer to wire racks to cool completely. Repeat with the remaining dough.
CHOCOLATE-PEANUT BUTTER MUNCHIES
Make a no-bake munchie using your microwave and favorite cereal, chocolate and peanut butter.
Provided by By Betty Crocker Kitchens
Categories Snack
Time 35m
Yield 20
Number Of Ingredients 7
Steps:
- Cover 2 cookie sheets with waxed paper. In very large bowl, mix cereal and pretzels.
- In medium microwavable bowl, microwave butter, peanut butter and chocolate chips uncovered on High 45 seconds. Stir; microwave 15 to 45 seconds longer or until mixture can be stirred smooth. Immediately pour over cereal mixture, stirring until evenly coated. Spread mixture evenly on cookie sheets. Refrigerate uncovered about 20 minutes or until set.
- Break into bite-size pieces. Divide mixture evenly into 2 resealable 1-gallon food-storage plastic bags. Add 1/2 cup powdered sugar to each bag. Seal and shake each bag until well coated. Add 1/2 cup candies to each bag. Seal and gently shake each bag to mix. Store in sealed bags in refrigerator up to 4 weeks.
Nutrition Facts : Calories 290, Carbohydrate 35 g, Cholesterol 20 mg, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 23 g, TransFat 0 g
COLLEGE MUNCHIES (EDIBLE CHOCOLATE PEANUT BUTTER COOKIE DOUGH)
In college, my roommate taught me how to make easy, cheap, edible cookie dough for those late-night cravings. They're delicious and can be baked to make chocolate peanut butter cookies!
Provided by Adrian Lee
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 15m
Yield 12
Number Of Ingredients 6
Steps:
- Combine sugar, peanut butter, and margarine in a large bowl; beat until creamy. Mix in chocolate drink mix and milk until blended. Mix in flour until dough comes together and is no longer sticky.
- Roll dough into balls; transfer to a large plate lined with waxed paper. Store in the refrigerator.
Nutrition Facts : Calories 214.4 calories, Carbohydrate 37.9 g, Cholesterol 0.2 mg, Fat 5.1 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 55.9 mg, Sugar 13.5 g
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