Candy Topped Peanut Butter Cookies Food

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CHOCOLATE PEANUT BUTTER COOKIES



Chocolate Peanut Butter Cookies image

Stir chocolate chips into peanut butter cookie dough, then roll the dough in sugar before baking.

Provided by Food Network Kitchen

Time 45m

Yield about 2 dozen cookies

Number Of Ingredients 7

1 cup creamy peanut butter
2/3 cup granulated sugar, plus more for rolling
1/3 cup packed light brown sugar
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
1 large egg
2/3 cup semisweet chocolate chips

Steps:

  • Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Beat the peanut butter, granulated sugar, light brown sugar and salt with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 5 minutes. Beat in the vanilla and egg. Stir in the chocolate chips.
  • Put some granulated sugar in a small bowl. Shape tablespoons of the dough into balls and roll each ball in the sugar to coat. Evenly space the balls on the prepared baking sheets. Press each ball down with the tines of a fork to flatten it slightly and make a crisscross pattern.
  • Bake until the bottoms are golden brown, 10 to 12 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.

PEANUT BUTTER CANDY-TOPPED BROWNIES



Peanut Butter Candy-Topped Brownies image

You can't beat the classic flavor combo of chocolate and peanut butter, and these Reese's Pieces brownies deliver in a huge way. Chocolaty brownies with peanuts are topped with a creamy peanut butter frosting, peanut butter-chocolate candies and a chocolate drizzle for a chocolate-peanut butter lover's dream come true. Bake up a batch of these decadent Reese's Pieces peanut butter brownies, and watch them disappear before your very eyes!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 16

Number Of Ingredients 8

1 box (17.8 oz) Betty Crocker™ Delights Supreme Triple Chunk Brownie Mix
Water, vegetable oil and egg called for on brownie mix box
1/2 cup chopped cocktail peanuts
1 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
1/4 cup creamy peanut butter
1/4 cup semisweet chocolate chips
1/2 cup Reese's Minis Unwrapped Peanut Butter Cups, halved
1/4 cup Reese's Pieces candy

Steps:

  • Heat oven to 350°F (325° for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. Make brownie batter as directed on box. Stir in 1/4 cup of the peanuts. Spread in pan.
  • Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour 30 minutes.
  • In small bowl, mix frosting and peanut butter until blended. Spread on top of brownie. Sprinkle remaining 1/4 cup peanuts over top.
  • In small microwavable bowl, microwave chocolate chips uncovered on High 30 seconds. Stir; continue to microwave in 15-second intervals until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle chocolate over top. Sprinkle candies over top.
  • Cut into 4 rows by 4 rows. Store loosely covered at room temperature.

Nutrition Facts : Calories 380, Carbohydrate 49 g, Cholesterol 10 mg, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Brownie, Sodium 200 mg, Sugar 35 g, TransFat 0 g

CHOCOLATE TOPPED PEANUT TOFFEE BARS (COOKIE MIX)



Chocolate Topped Peanut Toffee Bars (Cookie Mix) image

Potato chips are the secret ingredient that keep sweet in balance with salty in a candy-like toffee bar.

Provided by Mom2Rose

Categories     Bar Cookie

Time 3h10m

Yield 32 bars, 32 serving(s)

Number Of Ingredients 9

17 1/2 ounces betty crocker peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
1 cup butter, cut into small pieces
1 cup brown sugar, packed
1 1/2 cups potato chips, lightly crushed
1 cup salted peanuts
12 ounces semi-sweet chocolate chips (2 cups)

Steps:

  • Heat oven to 350°F
  • Spray bottom and sides of 13x9-inch pan with cooking spray.
  • In large bowl, stir cookie base ingredients until soft dough forms.
  • Press dough in bottom of pan.
  • Bake 10 minutes or just until dough is set.
  • Meanwhile, in 1-quart saucepan, melt butter over medium heat.
  • Stir in brown sugar.
  • Heat to boiling, stirring frequently.
  • Boil 1 minute, stirring constantly.
  • Sprinkle potato chips and peanuts over partially baked base.
  • Pour brown sugar mixture over chips and peanuts.
  • Bake 15 minutes longer or until surface is bubbly.
  • Sprinkle chocolate chips evenly over chips and peanuts; return to oven for 2 minutes to soften chocolate.
  • Spread chocolate over filling.
  • Cool completely, about 2 hours.
  • Refrigerate 30 minutes or until chocolate is set.
  • For bars, cut into 8 rows by 4 rows.
  • Store covered at room temperature.

Nutrition Facts : Calories 183.2, Fat 13.9, SaturatedFat 6.2, Cholesterol 21.1, Sodium 113.7, Carbohydrate 15.1, Fiber 1.2, Sugar 12.8, Protein 2.4

CLASSIC PEANUT BUTTER BLOSSOM COOKIES



Classic Peanut Butter Blossom Cookies image

Christmas just isn't Christmas without these-they're the most wonderful cookie of the year! Time and time again, Betty Crocker™ fans tell us these are their most-made cookies, and it's no wonder why. Tender peanut butter cookies, made from scratch in a recipe that comes together quickly, are the base that sets the standard. Once they're out of the oven, Hershey's Kisses are immediately pressed into the warm cookies so that the dough cradles the candy and holds it in place. Once they're cooled and ready to eat, they're the perfect combination of silky chocolate and tender, sweet-salty peanut butter cookie-and you'd better believe they'll disappear fast!

Categories     Dessert

Time 1h

Yield 36

Number Of Ingredients 10

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1/2 cup butter, softened
1 egg
1 1/2 cups Gold Medal™ all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
Additional granulated sugar
About 36 Hershey's Kisses Brand milk chocolates, unwrapped

Steps:

  • Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until dough forms.
  • Shape dough into 1-inch balls; roll in additional granulated sugar. On ungreased cookie sheets, place about 2 inches apart.
  • Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack.

Nutrition Facts : Calories 115, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 75 mg

CHOCOLATE-PEANUT BUTTER CANDY COOKIES



Chocolate-Peanut Butter Candy Cookies image

Both peanut butter-lovers and chocolate-lovers can agree, these delicious chocolate peanut butter cookies are hard to resist! So, don't! Soft and chewy with the taste of delicious peanut butter and chocolate in every bite we've even added some of our favorite peanut butter candy to give them an extra tasty crunch. This dough is simple to prepare and doesn't require rolling or refrigeration; just mix up your ingredients and drop your dough on the cookie sheets. Make sure to double the recipe because these cookies are sure to bring a smile and have people reaching for more than one.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 30

Number Of Ingredients 11

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
1/2 cup chocolate-flavored or regular peanut butter (from 14-oz jar)
1/2 teaspoon vanilla
1 egg
1 1/4 cups Gold Medal™ all-purpose flour
1/4 cup unsweetened baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups (about 12 oz) orange, yellow and brown candy-coated peanut butter candies

Steps:

  • Heat oven to 350°F. Lightly grease cookie sheet with shortening or spray with cooking spray.
  • In large bowl, beat sugars and butter with electric mixer on medium speed until creamy. Beat in peanut butter, vanilla and egg. Stir in flour, cocoa, baking soda and salt. Stir in candies. Drop dough by heaping tablespoonfuls onto cookie sheet.
  • Bake 8 to 12 minutes or until edges are set (centers will be soft). Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

Nutrition Facts : Calories 140, Carbohydrate 19 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 105 mg, Sugar 14 g, TransFat 0 g

PEANUT BUTTER COOKIE BARS



Peanut Butter Cookie Bars image

recipe that has been in my family for over 50 years but no idea where it came from. if the chocolate does not melt i return to oven for 1-2 minutes.

Provided by dianasportal

Categories     Bar Cookie

Time 25m

Yield 16 bars, 16 serving(s)

Number Of Ingredients 14

1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
1 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup oatmeal
8 ounces semi-sweet chocolate chips
3/4 cup powdered sugar
1/2 cup creamy peanut butter
2 1/2 tablespoons milk

Steps:

  • beat butter and peanut butter for 30 seconds. add sugars and beat until fluffy. add remaining ingredients, except chocolate chips, in order given. spread into 9 x 13 pan. bake at 350 degrees for 20 minutes. sprinkle with chocolate chips and let stand for 5 minutes. spread chocolate and cool. prepare icing by beating ingredients together for a drizzling consistency. drizzle over chocolate layer and cut into bars.

NO BAKE CHOCOLATE OAT BARS



No Bake Chocolate Oat Bars image

I baked about 100 dozen cookies for the holidays and these were everyone's favorite!! These bars can be frozen, just thaw 10 minutes before serving.

Provided by Joanne

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Time 3h30m

Yield 32

Number Of Ingredients 6

1 cup butter
½ cup packed brown sugar
1 teaspoon vanilla extract
3 cups quick cooking oats
1 cup semisweet chocolate chips
½ cup peanut butter

Steps:

  • Grease a 9x9 inch square pan.
  • Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping.
  • Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon.
  • Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.

Nutrition Facts : Calories 141.9 calories, Carbohydrate 12.6 g, Cholesterol 15.3 mg, Fat 9.9 g, Fiber 1.3 g, Protein 2.3 g, SaturatedFat 5.1 g, Sodium 61.4 mg, Sugar 6.7 g

CANDY-TOPPED PEANUT BUTTER COOKIES



Candy-Topped Peanut Butter Cookies image

Bisquick® mix makes it quick and easy to whip up a batch of homemade peanut butter cookies.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 48

Number Of Ingredients 6

1 can (14 oz) sweetened condensed milk (not evaporated)
1 cup creamy peanut butter
2 cups Original Bisquick™ mix
1 teaspoon vanilla
3 tablespoons sugar
48 round chewy caramels in milk chocolate (from 12-oz bag), unwrapped

Steps:

  • Heat oven to 375°F. In large bowl, beat condensed milk and peanut butter with electric mixer on medium speed until well blended.
  • Stir in Bisquick mix and vanilla until well blended.
  • Shape dough into 48 (1-inch) balls. Measure sugar into small bowl. Dip top of each ball into sugar. On ungreased cookie sheets, place balls 2 inches apart.
  • Bake 7 to 9 minutes. Firmly press 1 caramel into center of each cookie. Bake about 1 minute or until chocolate begins to soften and cookie begins to turn light golden brown. Cool 2 to 3 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.

Nutrition Facts : Calories 110, Carbohydrate 14 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 110 mg, Sugar 9 g, TransFat 0 g

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