PEANUT BUTTER FILLED CHOCOLATE COOKIES
Thin chocolate cookies stuffed with a creamy peanut butter filling equals peanut butter chocolate addiction at its finest!
Provided by Maegan - The BakerMama
Categories Dessert
Time 1h30m
Yield 18
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together the flour, cocoa, baking powder and salt. Set aside.
- In the bowl of an electric mixer, combine the butter and sugar on medium speed until light and fluffy. Add the egg and vanilla, and beat until well incorporated. Gradually add the dry mixture to the creamed mixture, beating on the lowest speed until just incorporated.
- Divide the dough in half, and shape into two balls. Wrap in plastic wrap and refrigerate for 1 hour.
- When the dough is chilled, preheat the oven to 350°F. Line two baking sheets with parchment paper. Set aside.
- Taking only one ball of dough out of the refrigerator at a time, turn the dough out onto a lightly floured surface. Roll the dough to 1/8 to 1/4-inch thickness with a piece of parchment paper over it to prevent the rolling pin from sticking to the dough. Use a round cookie cutter to cut out cookies and transfer them to the prepared baking sheet.
- Bake the cookies for 12 minutes rotating sheets halfway through. Immediately transfer cookies to a wire rack to cool completely.
- While the cookies are cooling, prepare the filling. Beat the butter and peanut butter with an electric mixer at medium speed until blended. Reduce the speed to low and gradually beat in the powdered sugar. Increase the speed to high and beat for 3 to 5 minutes, until smooth and fluffy.
- Spread the filling onto half of the cookies and top with the remaining cookies to form cookie sandwiches.
PEANUT BUTTER CHOCOLATE CHUNK COOKIES
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 1h5m
Yield 18 cookies
Number Of Ingredients 13
Steps:
- For the peanut butter filling: Line 2 regular baking sheets and 1 smaller one with parchment paper.
- Whisk together the peanut butter and confectioners' sugar in a medium bowl until smooth. Using a tablespoon scoop, portion into 18 rounds and place them on the small parchment-lined pan. Put them in the freezer to firm up, at least 20 minutes.
- Preheat the oven to 375 degrees F.
- For the cookie dough: Meanwhile, in the bowl of an electric mixer fitted with a paddle attachment, cream together the brown sugar, butter and granulated sugar until nice and combined, about 2 minutes. Add the vanilla and egg and beat until smooth, scraping the bowl if necessary to make sure everything is incorporated.
- In a separate bowl, stir together the flour, coffee granules, baking soda, baking powder and salt. Add the dry ingredients to the mixer gradually, mixing on low until totally incorporated. Stir in the chocolate chunks.
- Scoop the cookie dough into eighteen 2-tablespoon portions and with your palm, flatten each scoop into a disc.
- Place one peanut butter round in the center of a dough disc. Bring the edges of the dough around the peanut butter round and enclose completely. Roll to ensure all the peanut butter is covered. Flatten with your palm, creating a disc shape once again. Repeat with the remaining peanut butter rounds and dough discs. Split the finished discs between the 2 lined baking sheets.
- Bake until the cookies are golden brown, 10 to 11 minutes. Transfer the cookies to a cooling rack and allow them to cool slightly before eating, 5 to 7 minutes.
CHOCOLATE PEANUT BUTTER COOKIES
Provided by Food Network
Categories dessert
Time 45m
Yield About 2 dozen cookies
Number Of Ingredients 7
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.
NO BAKE CHOCOLATE PEANUT BUTTER COOKIES
The best no-bake chocolate cookies. They're not dry and gritty. It's the best!
Provided by JJsMa
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h5m
Yield 24
Number Of Ingredients 7
Steps:
- Line a baking sheet with waxed paper.
- Bring sugar, milk, margarine, and cocoa powder to a boil in a large saucepan for 1 1/2 minutes. Remove from heat and stir in oats, peanut butter, and vanilla extract until dough is evenly mixed.
- Drop tablespoonfuls of dough on prepared baking dish and let rest until cooled and set, about 50 minutes.
Nutrition Facts : Calories 164.9 calories, Carbohydrate 23.3 g, Cholesterol 0.4 mg, Fat 7.3 g, Fiber 1.6 g, Protein 3.1 g, SaturatedFat 1.5 g, Sodium 71.4 mg, Sugar 15.5 g
CHOCOLATE CREAM FILLED COOKIES
My girlfriends at work just loved them and wanted the recipe for them. I had to make 10 copies!
Provided by BABY
Categories Desserts Cookies Sandwich Cookie Recipes
Time 55m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Using an electric mixer, beat 6 tablespoons butter and 1/4 cup sugar in a large bowl until creamy. Add the egg; beat until smooth. Beat in corn syrup. Whisk together the flour and cocoa in a small bowl. Beat half of the flour mixture into the butter mixture until well incorporated. Beat in the remaining flour. Divide dough in half.
- On a lightly floured board, roll each half of the dough into a rectangle. Cut each large rectangle into 1x3 inch rectangles. Place cookies on prepared baking sheets, 2 inches apart. Bake until firm, 10 to 15 minutes. Let cookies stand on baking sheets for 5 minutes; remove to wire racks to cool completely.
- While the cookies are baking, make the filling. Heat chocolate chips in a small saucepan on lowest heat. Stir until chocolate is almost completely melted. Remove from heat; stir until smooth. Allow to cool to room temperature. Beat 1 cup confectioners' sugar and 1/2 cup butter in a large bowl until smooth. Scrape the melted chocolate into the bowl; beat well.
- Spread 1/2 teaspoon filling on the bottom of 30 cooled cookies; top with remaining cookies. Sprinkle filled cookies with confectioners' sugar.
Nutrition Facts : Calories 113.8 calories, Carbohydrate 14.3 g, Cholesterol 20.4 mg, Fat 6.3 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 3.9 g, Sodium 41.9 mg, Sugar 8.2 g
CHOCOLATE COOKIES WITH CREAMY PEANUT BUTTER FILLING
Make and share this Chocolate Cookies With Creamy Peanut Butter Filling recipe from Food.com.
Provided by Heather Reynolds in
Categories Dessert
Time 35m
Yield 32 cookies
Number Of Ingredients 11
Steps:
- In medium bowl stir together Flour, cocoa powder and baking soda; set aside.
- Mix butter, granulated sugar, brown sugar, and 1/4 Cup of the peanut butter; beat this with mixer until well blended. Add egg, milk and vanilla and beat well.
- Beat in flour mixture.
- Shape this dough into 32 balls.
- For filling combine powdered sugar and remaining 1/2 Cup peanut butter with a mixer until its smooth; you might have to knead it a couple of times if it crumbles.
- Shape this dough into 32 balls (these will be smaller).
- Flatten each chocolate dough ball.
- Top with peanut butter dough ball.
- Shape chocolate ball around peanut butter ball and roll it all into one big ball.
- flatten with bottom of glass.
- Drop the flattened cookie into granulated sugar to coat just the one side.
- Bake in preheated 350 for 8 minutes.
CHOCOLATE FILLED PEANUT BUTTER COOKIES
Steps:
- Combine flour, 3/4 cup sugar, baking powder, baking soda and salt in bowl. Cut in butter and peanut butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in honey and milk just until combined.
- Divide dough in half. Shape each half into a ball; flatten slightly. Wrap each in plastic food wrap. Refrigerate 2 hours or until firm.
- Heat oven to 350°F.
- Roll out dough, one-half at a time, on lightly floured surface (keeping remaining dough refrigerated) to 1/8-inch thickness. Cut with 2-inch round cookie cutter or biscuit cutter. Place half of cookies 1 inch apart onto ungreased cookie sheets.
- Place whipping cream in 1-quart saucepan. Cook over medium heat until cream almost comes to a boil. Add chocolate chips and peanuts; stir until chocolate is melted. Spoon 1 teaspoonful filling over cookies on cookie sheets. Top with remaining cut-out cookie rounds. Crimp edges with fork; prick tops. Brush with milk; sprinkle with coarse sugar.
- Bake 11-13 minutes or until light brown. Cool 1 minute on cookie sheets; remove to cooling rack.
Nutrition Facts : Calories 160 calories, Fat 9 grams, SaturatedFat grams, Transfat grams, Cholesterol 10 milligrams, Sodium 120 milligrams, Carbohydrate 19 grams, Fiber
PEANUT BUTTER-FILLED CHOCOLATE COOKIES
Seriously - if you love peanut butter and chocolate these cookes are a MUST try. Imagine a wonderful chewy chocolate cookie with a creamy peanut butter filling - it is as good as it sounds. The recipe is from Toronto Star. We made them today and they will be on our cookie tray for years to come - for sure! The recipe mentions that the cookie does well with a 15 second reheat in the microwave on day 3. I don't think we will get to try that in this household.
Provided by Deantini
Categories Dessert
Time 50m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 F / 180 C.
- In medium sized bowl mix flour, cocoa powder, baking soda and salt. Set aside.
- Using electric mixer cream butter, sugar and brown sugar (and peanuts if using) until fluffy. Scrape down sides.
- Add egg and vanilla, beat again until fluffy.
- In two additions beat the flour mixture into the butter mixture, scrape down sides.
- Form into 24 balls each about 1 1/2 tbsp size.
- Filling - In small bowl stir together icing sugar and peanut butter. Form into 24 balls, each about 1 tsp size.
- Between damp hands flatten 1 chocolate ball, top with 1 peanut butter ball. Shape chocolate dough over peanut filling until completely covered. Roll dough into ball. Repeat with remaining chocolate and peanut balls.
- Place balls 1 inch apart on 2 parchment lined cookie sheets. Flatten slightly with bottom of glass to about 2 inches (5 cm).
- Bake in oven for 8-10 min until just set. Cool 1 min on tray before transferring to wire racks to cool completely.
CHOCOLATE CAKE WITH PEANUT BUTTER FILLING
I'm a chocoholic and my kids love peanut butter, so a sweet slice of this cake is a real treat for all of us. A boxed mix cuts down on preparation time for busy moms like me. -Fran Green, Linden, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Prepare and bake cake mix according to package directions. Pour into a greased and floured 10-in. fluted tube pan. Cool for 10 minutes before removing from pan to a wire rack., In a small bowl, beat cream cheese until fluffy. Beat in peanut butter and confectioners' sugar until smooth. Fold in whipped topping. , Split cake in half horizontally; place bottom layer on a serving plate. Spread with the peanut butter mixture. Top with remaining cake. Refrigerate until chilled., In a small heavy saucepan, bring cream to a boil. Reduce heat to low. Stir in chocolate chips; cook and stir until chocolate is melted. Refrigerate until spreadable. Frost top and sides of cake. Refrigerate until serving.
Nutrition Facts : Calories 345 calories, Fat 19g fat (10g saturated fat), Cholesterol 32mg cholesterol, Sodium 337mg sodium, Carbohydrate 40g carbohydrate (24g sugars, Fiber 2g fiber), Protein 4g protein.
PEANUT BUTTER-FILLED COOKIES
Anyone who likes peanut butter cups will really go for these treats. I give them an elegant finish by sprinkling confectioners' sugar over a stencil. -Diane Miller, Millersburg, Indiana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2-1/2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. In a large bowl, cream butter, peanut butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture and mix well., In a small bowl, combine confectioners' sugar and peanut butter. Roll into 30 balls. Shape tablespoonfuls of dough around filling to cover completely; place 2 in. apart on ungreased baking sheets. Flatten with a glass., Bake 6-8 minutes or until set. Remove to wire racks. Dust with additional confectioners' sugar.
Nutrition Facts : Calories 141 calories, Fat 8g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 86mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
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