CHOCOLATE-DIPPED PEANUT BUTTER SANDWICH COOKIES
Fix dessert in a flash with Chocolate-Dipped Peanut Butter Sandwich Cookies. Wafer lovers will love the peanut butter sandwich cookie concept.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 6 servings, one cookie sandwich each.
Number Of Ingredients 3
Steps:
- Spread 6 of the wafers each with 1 tsp. peanut butter. Top each with second wafer to make six cookie sandwiches.
- Microwave chocolate in microwaveable bowl on HIGH 30 sec. or until melted.
- Dip each cookie sandwich halfway into melted chocolate. Place on waxed paper; refrigerate 10 min. or until chocolate is set.
Nutrition Facts : Calories 90, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 50 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 5 g, Protein 2 g
DIPPED PEANUT BUTTER SANDWICH COOKIES
You'll love to give tins of these chocolate-coated cookies to your lucky friends. The shortcut holiday recipe is almost too simple to believe! Here's how to make peanut butter cookies without eggs. -Jackie Howell, Gordo, Alabama
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 15 sandwich cookies.
Number Of Ingredients 4
Steps:
- Spread peanut butter on half of the crackers; top with remaining crackers to make sandwiches. Refrigerate until firm. , In a double boiler over simmering water or in a microwave, melt chocolate chips and shortening; stir until smooth. Dip sandwiches in chocolate mixture; allow excess to drip off. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 151 calories, Fat 11g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 103mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE-DIPPED PEANUT BUTTER COOKIES
Steps:
- Heat oven to 350ºF.
- Combine brown sugar, butter and peanut butter in bowl. Beat at medium speed until well mixed. Add egg and vanilla; continue beating until well mixed. Add flour, baking powder, baking soda, and salt; beat at low speed until well mixed.
- Place sugar into bowl. Shape dough into 1-inch balls; roll in sugar. Place 1-inch apart onto ungreased cookie sheets; flatten balls in crisscross pattern with fork dipped in sugar. Bake 7-8 minutes or until edges are lightly browned. Remove to cooling rack; cool completely.
- Line cookie sheets with parchment paper; set aside.
- Microwave dark chocolate and shortening in bowl, stirring every 30 seconds until smooth.
- Dip cookies halfway into melted chocolate; place onto prepared cookie sheet. Sprinkle chocolate with chopped peanuts. Refrigerate to set.
Nutrition Facts : Calories 80 calories, Fat 4.5 grams, SaturatedFat grams, Transfat grams, Cholesterol 5 milligrams, Sodium 60 milligrams, Carbohydrate 10 grams, Fiber 0 grams, Sugar grams, Protein 1 grams
CHOCOLATE-HAZELNUT-PEANUT BUTTER SANDWICH COOKIES
These cookies are over-the-top delicious! Dipping the cookie dough in semisweet chocolate and topping with chopped hazelnuts gives them an extra-special look.
Provided by Pillsbury Kitchens
Categories Dessert
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Shape cookie dough into 24 balls. Place 2 inches apart on ungreased cookie sheets.
- Bake 9 to 14 minutes or until golden brown around edges. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
- Dip or spread half of the tops of 12 of the cookies in melted chocolate. Place on cooking parchment paper. Top with chopped hazelnuts.
- Meanwhile, in medium bowl, beat mascarpone cheese and hazelnut spread until smooth. In second bowl, beat cream with electric mixer on high speed until soft peaks form. Beat in powdered sugar and vanilla until stiff peaks form. Fold whipped cream mixture into mascarpone mixture just until combined.
- Spread mascarpone mixture on bottoms of the 12 undipped cookies. Top with chocolate-dipped cookies to make sandwiches. Store in refrigerator until ready to serve.
Nutrition Facts : Calories 320, Carbohydrate 30 g, Cholesterol 20 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Sandwich Cookie, Sodium 190 mg, Sugar 7 g, TransFat 1 1/2 g
PEANUT BUTTER SANDWICH COOKIES
A very rich, very addicting cookie. Tastes best when cookies are stored in a tight container with several pieces of bread at the bottom. You may need a little extra milk to get the filling to the right consistency.
Provided by Tracy Lauer
Categories Desserts Cookies Sandwich Cookie Recipes
Yield 30
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large mixing bowl, cream the shortening, 1 cup creamy peanut butter and white and brown sugars. Add vanilla and then eggs, one at a time. Beat well after each addition. In a small bowl, combine flour, baking soda and salt. Add slowly to creamy mixture.
- Shape into 1 inch balls and place on an ungreased cookie sheet, 2 inches apart. Flatten balls with a fork.
- Bake for 7-8 minutes depending on size (I tend to keep a close eye on them and remove them as soon as they start to get golden. This helps to make them chewy.) Cool on wire racks.
- To Make the filling: Combine 1/2 cup creamy peanut butter, confectioners' sugar, vanilla extract, and milk in a small bowl adding enough milk to make for a creamy, frosting like texture. Spread frosting on one cookie and top off to make "sandwich".
Nutrition Facts : Calories 294.1 calories, Carbohydrate 38.1 g, Cholesterol 18.8 mg, Fat 14.3 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 3.3 g, Sodium 173 mg, Sugar 26.9 g
CHOCOLATE PEANUT BUTTER RITZ COOKIES
Chocolate peanut butter Ritz cookies require no baking and just four ingredients to make a sweet treat any time of year.
Provided by Stephanie Keeping
Categories Dessert
Time 1h15m
Number Of Ingredients 4
Steps:
- Line a 18x13 sheet pan with wax paper.
- In a small mixing bowl, stir together the peanut butter and the powdered sugar until smooth.
- Evenly space 30 Ritz crackers face down. This will be the cookies "bottom".
- Spoon 1 tablespoon of peanut butter mixture into the center of the cracker. Do not spread the peanut butter to the edges.
- Place the "top" cracker, face up. Gently press the cracker down, just until the peanut butter is close to the edge of the crackers, but not dripping over the edge.
- Refrigerate the cookies on the tray for 25 minutes. (This helps firm up peanut butter mixture).
- In a medium sized heat safe bowl, combine 2 cups of the chocolate chips.
- In the microwave, heat the chocolate chips for 30 seconds at a time, stirring well after each interval, until the 2 cups of chocolate chips are melted.
- Add the remaining ½ cups of chocolate chips, and stir until the chocolate is smooth.
- Remove the cookies from the refrigerator.
- Place 1 cookie at a time in the melted chocolate. Using a regular dinner fork, flip the cookie over until it is well coated. Slide the fork completely under the cookie and gently tap the fork against the rim or the side of the bowl, to remove the excess chocolate.
- Return the sheet pan of cookies to the refrigerator. Chill for 30 minutes to help set the chocolate. Store in an airtight container.
Nutrition Facts : Calories 200 kcal, Carbohydrate 16 g, Protein 5 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 1 mg, Sodium 114 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving
SKIPPY® CHOCOLATE-DIPPED PEANUT BUTTER COOKIES
Provided by Hormel Foods
Categories Peanut Butter, Desserts, Cookies, Christmas
Yield 16
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. In large bowl, using a hand mixer cream peanut butter, butter and sugar until light and fluffy. Add egg and vanilla extract; mix until blended. In small bowl, combine flour, salt, baking soda and baking powder. Add to peanut butter mixture and mix just until blended. Shape dough into 1¼-inch balls. Place on parchment paper-lined baking sheet. Press with a fork to flatten and create crosshatch pattern. Bake 12 to 14 minutes. Let cool completely on baking sheet. In 2 separate bowls, melt chocolates according to package directions. Dip cookies halfway into dark and white chocolates and sprinkle with desired toppings. Let stand on wax paper until completely set.
Nutrition Facts :
CHOCOLATE-DIPPED PEANUT BUTTER SANDWICH CRACKERS
These cookies are fun to make anytime of year. My family enjoys them because they're not as rich as many other sweets. The recipe can easily be doubled...I like to make one batch dipped in milk chocolate and another in white chocolate.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1-1/2 dozen.
Number Of Ingredients 4
Steps:
- Spread peanut butter on half of the crackers; top with other half to make sandwiches. Refrigerate. Melt chocolate chips and shortening in a microwave or double boiler; dip sandwiches and place on waxed paper until chocolate hardens.
Nutrition Facts : Calories 132 calories, Fat 9g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 103mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE DIPPED PEANUT BUTTER SANDWICH COOKIES
These pb sandwich cookies are very yummy and so easy to make. For a softer cookie, bake on a "lighter" colored pan as opposed to a dark baking pan. This recipe comes from a December Family Circle magazine from a few years back.
Provided by Karamia
Categories Dessert
Time 1h15m
Yield 28 cookies
Number Of Ingredients 11
Steps:
- Pre-heat oven to 350.
- In large bowl, beat butter, peanut butter, sugar and egg until smooth.
- In a medium bowl, stir together flour, baking soda and salt; add to peanut butter mixture and beat on low.
- Take one rounded teaspoon of dough and roll into a 1-inch ball. Place 2 inches apart on an ungreased baking sheet.
- Bake for 10 minutes until puffed (do not over bake). Let stand 2 minutes on cookie sheet and then transfer to cookie rack to cool.
- Filling: For the filling, mix together the peanut butter and confectioners' sugar. Spread 1/2 of the cookies with 1 rounded teaspoon filling on flat side of cookies. Top with remaining cookies to form a sandwich cookie.
- Refrigerate for 30 minutes, or until firm.
- In a microwave safe bowl, microwave chocolate chips and oil for 1 minute at 100% power; stir until melted.
- Dip cookied half-way into chocolate; let excess drain off.
- Place cookies on waxed papered sheets and dizzle with remaining chocolate.
- Refrigerate to set.
- ENJOY!
CHOCOLATE DIPPED PEANUT BUTTER COOKIES
Flourless, extra peanutty and dipped in melted chocolate, this recipe rules! Adapted from Food & Family magazine.
Provided by Sharon123
Categories Dessert
Time 35m
Yield 18 cookies
Number Of Ingredients 5
Steps:
- Preheat your oven to 325*F. Mix peanut butter, sugar and egg until well blended. Refrigerate 30 minutes. Roll peanut butter mixture into 18 balls. Place 2" apart on an ungreased cookie sheet. Flatten each ball, in a criss cross pattern with a fork.
- Bake 18 to 20 minutes or until lightly browned. Cool 5 minutes. Remove from cookie sheet to a wire rack; cool completely.
- Dip each end of the cookie into melted chocolate, shakinig off the excess. Now dip into chopped peanuts. Place cookies on wax paper(or parchment) which has been placed on the cookie sheet. Refrigerate until chocolate hardens. Enjoy!
- Note:.
- To melt chocolate using microwave, heat in a microwavable bowl on high 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted.
Nutrition Facts : Calories 176.9, Fat 12.5, SaturatedFat 3.1, Cholesterol 11.8, Sodium 121.6, Carbohydrate 13.7, Fiber 1.7, Sugar 10.6, Protein 5.7
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