Chocolate Peanut Butter Surprise Cookies Food

CHOCOLATE PEANUT BUTTER SURPRISE COOKIES

Steps:

• Sift together flour, cocoa powder, baking powder, and baking soda. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter, shortening, granulated sugar, and 1 cup light-brown sugar on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing until fully combined between each addition. Add vanilla, and beat to combine. Gradually add dry ingredients, and mix on low speed until fully combined. Remove from mixer. Using a wooden spoon, stir in chocolate chips. Cover bowl with plastic wrap, and chill until firm, about 1 hour.
• Preheat the oven to 350 degrees. Line baking sheets with Silpats (nonstick French baking mats) or parchment paper.
• In a small bowl, using a rubber spatula, stir together peanut butter and remaining 1/4 cup light-brown sugar.
• Using a 1 1/4-inch scoop or heaping tablespoon, drop dough onto prepared baking sheets about 2 inches apart. Make a thumbprint in the center of each cookie. Fill thumbprint with 1 teaspoon peanut-butter mixture. Top with a second scoop of dough, and carefully mold dough to cover "surprise."
• Bake until firm, about 12 minutes. Transfer sheets to wire racks to cool for 5 minutes, then transfer cookies to racks.

PEANUT BUTTER-CHOCOLATE NO-BAKE COOKIES

Steps:

• Line a baking sheet with wax paper or parchment.
• Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
• Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.

GINA'S CHOCOLATE CHIP COOKIE SURPRISE

Steps:

• Preheat the oven to 350 degrees F.
• Add butter and both sugars to a stand mixer fitted with a paddle attachment. Cream until light and fluffy.
• While the butter is creaming, whisk together the flour, baking soda, and the salt in a medium-sized bowl.
• Add the eggs, and the vanilla to the butter and sugar mixture. Once the eggs and vanilla are added and smooth, add the dry ingredients in 1/2 cup increments until just incorporated. Scrape down the sides of the mixing bowl with a rubber spatula, making sure everything is mixed together evenly. Stir in the chocolate chips.
• Drop heaping tablespoons of cookie batter onto 2 sheet trays lined with parchment, leaving about 2-inches of space between each cookie. Bake in the preheated oven for 13 to 15 minutes. Remove and let cool completely on the cookie sheets.
• In a large mixing bowl, beat the peanut butter until smooth. Add butter and continue beating until thoroughly mixed and smooth. Add the confectioners' sugar in 1/2 cup increments and mix until combined.
• Spread a heaping tablespoon of frosting onto the flat side of a cookie. Top with another cookie. Repeat with remaining cookies and filling. Arrange on serving dish and serve.

CHOCOLATE PEANUT BUTTER SURPRISE COOKIES RECIPE - (4.3/5)

Steps:

• 1. Preheat oven to 375º F. Line a baking sheet with parchment paper; set aside. 2. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside. 3. In the bowl of a stand mixer fitted with the paddle attachment, beat together sugars, butter and 1/4 cup of peanut butter until light and fluffy. Add the vanilla and egg, beating to combine. Stir in the flour mixture and stir to combine, blending well. Set aside. 4. In a medium bowl, mix together powdered sugar and remaining 3/4 cup of peanut butter until smooth. 5. Pull off a heaping tablespoon of cookie dough and flatten with your hands. Take about 1 teaspoon of peanut butter mixture and place it in the center of the chocolate dough. Wrap the chocolate dough around the peanut butter center, pressing to seal. Roll the cookie into a ball and roll the cookie in the sugar. Place cookies on the prepared baking sheet 2 inches apart. Using the bottom of a glass, flatten each cookie to about a 1/2 inch thickness. 6. Bake in preheated oven for 7 to 9 minutes. Let stand on the baking sheet for 2 minutes, then remove to a wire rack.

CHEWY SURPRISE COOKIES

Steps:

• In a large bowl, cream the shortening, peanut butter, 1-1/2 cups sugar and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; gradually add to the creamed mixture and mix well. Chill for at least 1 hour. , Shape 4 teaspoons of dough around each Milk Dud so it is completely covered. Roll balls in remaining sugar. , Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until set. Cool for 5 minutes before removing to wire racks.

PEANUT BUTTER CHOCOLATE COOKIES

Steps:

• In a large bowl, cream butter, sugars and 1/4 cup peanut butter. Added egg and vanilla; mix well. Combine flour, cocoa and baking soda; add to creamed mixture and mix well. , Blend confectioners' sugar with remaining peanut butter until smooth. Roll into 24 balls, 1 in. each. Divide dough into 24 pieces; flatten each into a 3-in. circle. , Place one peanut butter ball on each circle; bring edges over to completely cover it. (Dough may crack; reshape cookies as needed.) Place cookies with seam side down on ungreased baking sheets. Flatten each cookie slightly with the bottom of a glass dipped in sugar. Bake at 375° for 7-9 minutes or until set.

CHOCOLATE SURPRISE COOKIES

Steps:

• In a large bowl, beat peanut butter and confectioners' sugar until smooth. Roll into thirty 3/4-in. balls. Cover and refrigerate for 30 minutes. , Meanwhile, in another bowl, cream butter, peanut butter and sugars until light and fluffy. Beat in egg white and vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture until blended. Roll into thirty 1-1/2-in. balls., Using floured hands, flatten chocolate balls and shape one around each peanut butter ball, sealing edges. Place 2 in. apart on greased baking sheets. , Flatten with a glass dipped in sugar. Bake at 375° for 7-9 minutes or until cookies are set and tops are cracked. Cool for 1 minute. Before removing to wire racks., For icing, in a small bowl, beat shortening and confectioners' sugar until smooth. Beat in vanilla and enough milk to reach spreading consistency. Spoon into a resealable plastic bag or pastry bag; cut a small hole in corner of bag. Pipe icing over cookies in a zigzag pattern.

CHOCOLATE SURPRISE PEANUT BUTTER COOKIES.

Steps:

• Cream butter, peanut butter & sugars.
• Add egg and vanilla.
• Add your dry ingredients.
• Mix until blended.
• Shape into 1 inch balls and place in ungreased mini muffin pans.
• Bake at 350 degrees for 8-10 minutes or until top dents inches.
• Take out of oven, leave in pans and press a peanut butter cup in the center of each.
• Let cool in pan 4-5 minutes.I let them cool even longer to make sure they keep their cup-shape.
• Remove and let finish cooling on rack or wax paper.
• When removing from pans, use a small butter knife to pop out cookies.
• The chocolate will melt slightly, but will keep in place by the surrounding cookie.
• ENJOY!

CHOCOLATE PEANUT BUTTER COOKIES

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

Steps:

• Line two baking sheets with parchment paper and set aside.
• In a medium saucepan, combine the butter, milk, sugar and cocoa and bring to a boil over high heat. Boil for 2 minutes.
• Remove from the heat and stir in the peanut butter and vanilla until uniform. Add the oats, flax seed and salt and stir well to combine.
• Immediately drop about 24 rounded tablespoons onto the prepared baking sheets and allow the cookies to cool and set for about 15 minutes. The cookies will keep in a sealed container at room temperature for 1 week. If you'd like a chewier cookie, store in the fridge.

PEANUT SURPRISE COOKIES

Steps:

• In a large bowl, cream together the margarine, peanut butter, 1/2 cup white sugar and brown sugar until smooth. Beat in the egg. Combine the flour, baking powder, baking soda and salt; stir into the peanut butter mixture. Cover and chill dough until firm, about 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Roll chilled dough into 1 inch balls. Press a caramel candy into the center of each ball so that it is completely covered with dough. Roll balls in remaining sugar and place 2 inches apart onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, until set. Cool on baking sheets for 2 minutes before removing to wire racks to cool completely.

CHOCOLATE SURPRISE COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, mix together the first six ingredients using an electric mixer until you have reached a fluffy smooth consistency.
• Sift in four, baking soda, baking powder and cocoa mixing well until free of any lumps.
• Add in semi sweet and milk chocolate chips.
• Cover the bowl with plastic wrap and place in the fridge for at least two hours.
• The colder the dough the easier it is to manage when it comes time to form the cookies.
• DO NOT put in freezer!
• While you are waiting for the dough to chill, now is the time to make that delicious surprise center for the cookies by mixing together the last two remaining ingredients of peanut butter and brown sugar.
• Remove dough from fridge and let sit a few minutes at room temperature.
• With a heaping tablespoon of cookie dough form dough balls placing them about two to three inches apart on a non stick or parchment lined baking sheet.
• NOTE: These cookies are a hearty cookie and do spread out quite a bit during cooking time.
• In the center of each dough ball make an indentation with your thumb as to create a well.
• Then fill the well with a heaping teaspoon of the peanut butter brown sugar mixture.
• So, now you are going to make another dough ball but this time you are going to flatten it as to make a lid for each peanut butter filled cookie bottom.
• Pinch and press the bottom and top of the cookie edges to seal in the peanut butter surprise so that no filling is visible.
• (I have often patched up open areas with small dabs of remaining cookie dough.) Some filling may however leak out during baking but those ones can be sampled for qualilty control by the baker later, lol.
• Bake at 350 degrees for 12 minutes only!
• Let cookies completely cool on baking sheet before removing them.
• They may look uncooked at first but allowing them to cool provides additional cooking time on the baking sheet at a decreased temperature.
• Do not over bake as they burn quickly!
• I have also added a dollup of grape jelly or strawberry jam on top of the peanut butter mixture.
• You can also keep the dough in the fridge for up to a week and bake cookies as needed.
• I hope you enjoy them as much as we do.

PEANUT-BUTTER SURPRISES

Steps:

• Preheat oven to 350 degrees. Line 2 baking sheets with Silpats (French nonstick baking mats). Sift together flour, cocoa powder, baking powder, and baking soda, and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vegetable shortening, granulated sugar, and 1 cup brown sugar on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing until fully combined between additions. Add vanilla; beat to combine. Gradually add dry ingredients; mix on low speed until fully combined. Add chocolate chips; mix on low just until combined. Cover bowl with plastic wrap; chill until firm, about 1 hour.
• In a small bowl using a rubber spatula, stir together peanut butter and remaining 1/4 cup brown sugar.
• Drop 1 tablespoon of dough at a time onto baking sheets, spacing cookies about 2 inches apart. Make a thumbprint in the center of each cookie. Fill thumbprint with 2 teaspoons peanut butter mixture. Top with a second tablespoon of flattened dough. Carefully mold dough to cover the surprise.
• Bake until firm, about 12 minutes, rotating halfway through. Transfer baking sheets to wire racks to cool for 5 minutes. Remove cookies from baking sheets, and let cool completely on wire racks.

PEANUT BUTTER SURPRISE COOKIES

Steps:

• Preheat oven to 350 degrees. Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined, scraping down bowl as needed. Add eggs and vanilla, and beat until incorporated.
• In a small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually beat in flour mixture in 2 batches.
• Scoop off dough by the tablespoon; roll into balls. Place granulated sugar on a plate; roll balls in sugar, coating completely. Place 2 inches apart on a nonstick insulated baking sheet.
• Bake until cookies begin to puff up slightly, about 7 minutes. Remove from oven. Press one peanut butter cup in center of each cookie. Return to oven; continue baking until cookies are golden brown and chocolate has begun to melt, about 6 minutes more. Let cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely.

YUMMY CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening, brown sugar and peanut butter. Beat in the milk, egg and vanilla. Stir together the cocoa powder and hot water until cocoa is dissolved; stir into the peanut butter mixture. Combine the flour, baking soda and salt; stir into the batter until well blended. Drop dough by heaping teaspoons 2 inches apart onto the prepared cookie sheets. Use a fork to make a criss-cross pattern on the top.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

PEANUT BUTTER SURPRISE COOKIES

Steps:

• Mix together flour, cocoa, & baking soda in small bowl.
• In large mixing bowl, beat butter, both sugars, & 1/2 cup peanut butter until light. Blend in vanilla, eggs, & sour cream.
• Mix dry ingredients in with wet, and set aside.
• In separate bowl, mix together powdered sugar & 1 1/2 cups peanut butter.
• Roll filling into 1-inch balls. Alternatively, you can chill filling slightly, roll into a long cylinder, and slice.
• Take small amount of dough, about twice the size of a filling ball (1 1/2 - 2 tbsp), and form a little cup. Put a filling ball inside, and pinch the dough-cup shut.
• Place filled dough-balls about 2 inches apart on non-stick cookie sheet.
• Flatten the balls with the bottom of a glass dipped in sugar.
• Bake in preheated 375 deg. F for 7-8 minutes.
• Let cool on cookie sheet for 3 minutes, then cool the rest of the way on wire rack.

PEANUT BUTTER SURPRISES

Steps:

• Combine flour, baking soda, and salt in a medium bowl, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter andsugar on medium speed until light and fluffy. Add egg and vanilla; beat until well combined. Add peanut butter, and beat until combined.
• Add the flour mixture all at once, and beat on low speed until just combined. Add the peanuts; beat until combined. Wrap dough in plastic wrap, and chill in refrigerator at least 2 hours.
• Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Pinch off about 2 tablespoons of dough, and make a well in your hand with the dough. Place one chunk of chocolate in the center, and enclose with the dough to cover completely. Roll dough into about a 1 3/4-inchball with your hands.
• Place the ball of dough on the baking sheet; repeat with the remaining dough and chocolate, placing cookies about 2 inches apart. Press 2 peanut halves into the top of each cookie.
• Bake until cookies are golden, 16 to 18 minutes, rotating the pans halfway through. Remove from the oven; transfer cookies to a wire rack to cool slightly.