Marbled Chocolate Peanut Butter Cookies Food

MARBLED CHOCOLATE PEANUT COOKIES

Steps:

• In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in peanuts; set aside. , For chocolate dough, in another bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in chocolate chips. Gently fold in peanut butter dough until slightly marbled., Drop by heaping tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 350° for 14-16 minutes or until lightly browned and firm. Remove to wire racks to cool completely.

CHOCOLATE-PEANUT BUTTER MARBLE COOKIES

Steps:

• Heat oven to 350ºF.
• Beat first 4 ingredients in large bowl with mixer on medium speed until blended. Add flour and baking soda; mix well. Remove half of the dough; place in medium bowl.
• Microwave 2 oz. chocolate in small microwaveable bowl 1 min.; stir until completely melted. Add to dough in one of the bowls; mix well. Add peanut butter to remaining dough; mix well. Add chocolate dough to peanut butter dough; mix lightly just until doughs are marbleized.
• Drop tablespoonfuls of dough, 2 inches apart, onto baking sheet.
• Bake 10 min. or until lightly browned; cool 5 min. on baking sheet. Transfer to wire racks; cool completely. Melt remaining chocolate as directed on package. Drizzle with fork over cookies. Let stand until chocolate is firm.

MARBLED CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Combine flour, cocoa, baking soda and salt in a small bowl.
• Cream butter and sugar until light and fluffy. Beat in eggs and vanilla.
• Slowly blend the dry mix into butter mixture.
• Make small (teaspoonfuls) balls of the cookie dough. Press your thumb in the middle of the ball (like a thumbprint cookie). Put a small dollop of peanut butter in the indent. Press a little extra dough on top of the cookie to cover the peanut butter (its okay if a little is still showing). Place onto ungreased cookie sheet, 2 inches apart.
• Bake in a 350 degree oven 10 minutes.

SCRUMPTIOUS CHOCOLATE BARK (WITH OREOS & PEANUT BUTTER TOO)

Steps:

• Place semi-sweet chocolate squares and white squares in SEPERATE microwave safe bowls. Melt at 30-40 second intervals to stir & to not overcook as the chocolates will dry out. Melt approximately 1-3 minutes (depending on your microwave) until melted. Add peanut butter to the white chocolate & stir.
• Crumble oreos & sprinkle half of crushed cookies over each bowl then mix by stirring through each bowl.
• Drop spoonfuls of mixtures onto wax paper on baking sheet. Alternate the mixtures (colors) as you drop them then "cut" through using dull knife to make marble effect.
• Chill 1 hours Break into about 14 pieces. Store in refrigerator.

CHOCOLATE PEANUT BUTTER MARBLE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). With a non-stick cooking spray, coat a 13X9X2 inch baking pan. Dust with flour and set aside.
• In a small bowl, stir together the cocoa, confectioners' sugar, butter and 2 tablespoons hot water until smooth and set aside.
• In microwavable bowl, place peanut butter chips and shortening. Microwave on high for 1 minute, or until chips are melted and smooth when stirred.
• In large bowl, combine cake mix, brown sugar, 1-1/4 cups water, eggs and reserved melted peanut butter mixture; beat on low speed of electric mixer until moistened. Increase speed to medium, beat 2 minutes until smooth. Remove 1-1/2 cups of the batter and add it to the reserved cocoa mixture; blend well.
• Pour the peanut butter flavored batter into the prepared pan. Drop spoonfuls of the chocolate batter on top. Swirl with a knife or spatula for a marbled effect.
• Bake at 350 degree F (175 degrees C) for 40 to 45 minutes or until a wooden toothpick inserted in the center comes out clean. Cool and frost as desired.

MARBLED-CHOCOLATE GRAHAM CRACKERS

Steps:

• Line 13x9-inch pan with foil, with ends of foil extending over sides. Place grahams on bottom of pan, cutting as needed to completely cover bottom.
• Microwave semi-sweet chocolate and peanut butter in medium microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec. Pour over grahams; spread to completely cover grahams.
• Melt white chocolate as directed on package. Drop spoonfuls over semi-sweet chocolate; swirl gently with knife.
• Refrigerate 1 hour or until firm. Use foil handles to lift dessert from pan; peel off foil. Cut dessert into bars.