DOUBLE CHOC PEANUT BUTTER COOKIES
What could be better with a glass of cold milk than a warm, gooey peanut butter cookie? These choc chunk treats are topped with crunchy chopped peanuts
Provided by Sophie Godwin - Cookery writer
Categories Treat
Time 30m
Number Of Ingredients 11
Steps:
- Heat the oven to 180c/160 fan/gas mark 4 and line two baking trays with parchment. Using a food mixer or electric whisk beat the butter and sugar together until light and fluffy. Add in the egg and whisk to combine then beat in the flour, cocoa powder, salt and chocolate chunks until fully incorporated. Using a spoon swirl the peanut butter through the cookie dough.
- Scoop the dough into 12 large cookies onto the two trays using a dessert spoon, leaving plenty of room between each cookie as they'll spread. Bake in the oven for 9-10 mins until still soft and melty in the middle. They will look underbaked but will harden once cool. Drizzle over the melted milk chocolate and top with a few chopped peanuts and a pinch of flaky sea salt. Serve with a glass of milk for dunking.
Nutrition Facts : Calories 328 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium
DOUBLE CHOCOLATE DOUBLE PEANUT BUTTER COOKIES
Make and share this Double Chocolate Double Peanut Butter Cookies recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Drop Cookies
Time 25m
Yield 55 cookies
Number Of Ingredients 11
Steps:
- Set oven to 350°F.
- Set oven rack to second-lowest or middle position.
- Lightly grease a large baking/cookie sheet.
- In a bowl whisk together flour, sifted cocoa powder, baking soda and baking powder.
- In another bowl using an electric mixer, cream butter, peanut butter, vanilla and sugar until light and fluffy.
- Beat in eggs until well combined.
- Beat in flour mixture.
- Mix in chocolate and peanut butter chips.
- Drop by tablespoons about 2-inches apart on the baking sheet.
- Bake for about 9-10 minutes.
- Cool cookies on racks.
- Delicious!
Nutrition Facts : Calories 93.9, Fat 5.8, SaturatedFat 2.9, Cholesterol 13.4, Sodium 62.4, Carbohydrate 9.8, Fiber 0.8, Sugar 6.7, Protein 1.9
DOUBLE-CHOCOLATE BUTTER COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 2h55m
Yield about 25 cookies
Number Of Ingredients 9
Steps:
- Beat the butter in a large bowl with a hand mixer on medium speed until light and fluffy, about 1 minute. Add the confectioners' sugar, granulated sugar and salt and continue to beat on medium speed until pale and creamy, 2 minutes. Add the cocoa powder, vanilla and egg; mix on low to incorporate. Add the flour, beating on low speed until just incorporated (a few streaks is fine). Switch to a rubber spatula and fold in the chocolate chips.
- Turn out the dough onto a large piece of plastic wrap, form into a disk and wrap tightly. Refrigerate until firm, at least 2 hours.
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- Generously dust the dough and work surface with flour. Roll out the dough to a 1/3-inch thickness; if the dough cracks around the edges, simply press it back together. Use cookie cutters to cut out the desired shapes. Place the cookies, 1 inch apart, on the prepared baking sheets.
- Bake until just beginning to brown around the edges, 15 to 20 minutes, rotating the baking sheets halfway through.
- Cool for 5 minutes on the baking sheets before removing the cookies to a wire rack to cool completely.
K&P'S DOUBLE CHOCOLATE PEANUT BUTTER COOKIES
This recipe is awesome! gooey, chocolate, peanut butter, rich, yum! You can also substitute the peanut butter chips for white chocolate and the vanilla flavoring for almond to make white chocolate/almond also incredible!!! it says to bake for 7-8 minutes but i like my cookies gooey so i bake them for 5-6 minutes, they come out nice and gooey.
Provided by kristenl
Categories Dessert
Time 28m
Yield 24-48 cookies
Number Of Ingredients 9
Steps:
- Cream together butter, sugar, then add the eggs and vanilla.
- Mix together cocoa and baking soda.
- Add cocoa and baking soda to butter, sugar, eggs and vanilla and blend well.
- Add flour into creamed mixture
- Add peanut butter chips.
- Bake at 350° for 7-8 minutes.
Nutrition Facts : Calories 280.8, Fat 14.5, SaturatedFat 8.1, Cholesterol 43, Sodium 165.2, Carbohydrate 33.4, Fiber 1.4, Sugar 22.8, Protein 4.8
PERFECT DOUBLE CHOCOLATE PEANUT CANDY COOKIES
Quite possibly the world's most perfect combination of chocolate and peanut butter. These are amazing.
Provided by kes6833
Categories Desserts Cookies Drop Cookie Recipes
Time 1h25m
Yield 48
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- In a large bowl, beat the butter and shortening together with an electric mixer until well combined. Beat in the white and brown sugar until the mixture is creamy, then beat the vanilla extract and eggs, followed by the cocoa powder. Beat until the mixture is even in color. In another bowl, whisk together the flour, baking soda, and salt; stir the flour mixture into the cocoa mixture until the dough is thoroughly mixed. Stir in the chocolate chips and 3/4 cup of peanut butter candies. Reserve the rest of the candy pieces.
- Cover the bowl with plastic wrap, and refrigerate the cookie dough until chilled, at least 45 minutes. Drop dough by tablespoon onto the prepared baking sheets. Gently press a few more candy pieces into the top of each cookie.
- Bake in the preheated oven 8 to 9 minutes; cool on baking sheets for 1 to 2 minutes before finishing cooling on racks.
Nutrition Facts : Calories 121.2 calories, Carbohydrate 15.5 g, Cholesterol 12.8 mg, Fat 6.4 g, Fiber 0.8 g, Protein 1.8 g, SaturatedFat 3.1 g, Sodium 64.9 mg, Sugar 9.9 g
DOUBLE CHOCOLATE PEANUT BUTTER COOKIES
Mmmmm. This is a yummy combination of two of my favorite things, peanut butter and chocolate. This is an easy refrigerator cookie that takes very little time to make. Prep time doesn't include chilling time.
Provided by Whisper
Categories Dessert
Time 25m
Yield 50 cookies
Number Of Ingredients 10
Steps:
- In a bowl, cream together butter, sugar and peanut butter; beat in eggs.
- Sift together flour, cocoa powder, baking powder, baking soda and salt; mix well with creamed mixture.
- On piece of waxed paper, form dough into a 2-inch diameter log.
- Chill, wrapped in waxed paper and foil, for 2 hours.
- Cut the log into 1/4-inch slices and bake 1 inch apart on ungreased baking sheet in a preheated 350°F oven for 10-12 minutes.
DOUBLE CHOCOLATE PEANUT BUTTER COOKIES
A friend copied this recipe from a cookbook about 10 years ago for me. I have made this recipe for Christmas every year since then. It is a family favorite.
Provided by Cook4_6
Categories Dessert
Time 1h5m
Yield 36 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees.
- In large mixing bowl combine sugar, butter, shortening, peanut butter, egg and vanilla.
- Beat at medium speed until well blended.
- Add oats, flour and salt.
- Beat at low speed until soft dough forms.
- Stir in chips.
- Shape dough into 1 1/4 inch balls and place 2 inches apart on ungreased cookie sheet.
- Bake 10-14 minutes or until set.
- Immediately press peanut butter cup into the center of each cookie, reforming circular shape if edges crumble a bit.
- Let cool 2 minutes before removing from sheet.
- Cool completely before storing. Speed this up by transferring to refrigerator for 20 minutes or so.
Nutrition Facts : Calories 189, Fat 10.6, SaturatedFat 4.1, Cholesterol 13.1, Sodium 77.7, Carbohydrate 21.1, Fiber 1.4, Sugar 11, Protein 3.5
DOUBLE CHOCOLATE CHIP PEANUT BUTTER COOKIES
This is a moist, soft, rich chocolate cookie that will sure to satisfy your sweet tooth. This is a family all time favorite and there is never a crumb left over once these have come out of the oven.
Provided by Fleur_Mommy
Categories Dessert
Time 18m
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line cookie sheet with parchment paper and lightly grease parchment paper
- In a medium bowl, cream together the butter and sugar.
- Stir in the eggs and vanilla.
- Combine the flour, cocoa, baking soda and salt, stir into the creamed mixture until well blended.
- Finally, fold in the chocolate/peanut butter chips.
- Drop cookies by spoonful onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, until set. Cool on wire racks.
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