Peanut Butter Buttons Food

SUPER CHOCOLATEY BUTTONS

Steps:

• Position racks in the lower and upper third of the oven. Line 3 baking sheets with parchment or silicone mats. (If you don't have 3 pans, simply cool the pan between batches.)
• Put the butter, unsweetened chocolate and 4 ounces semisweet chocolate in a medium microwave-safe bowl. Heat at 75 percent power in the microwave until soft, about 2 minutes. Stir and heat again until melted, up to 2 minutes more. (Alternatively, put the chocolates and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)
• Stir the granulated and light brown sugars and vanilla into the chocolate mixture with a wooden spoon. Add the eggs and buttermilk and beat vigorously until thick and glossy.
• Whisk together the flour, 1/2 cup cocoa and the salt in another bowl. Add them to the egg mixture and stir until just mixed. Stir in the remaining chip-size semisweet chocolate. Cover and refrigerate the dough until firm enough to scoop, about 1 hour.
• Roll the dough into scant 1 tablespoon (about 3/4 inch) balls and place 1 inch apart on the baking sheets. Refrigerate until firm, about 1 hour.
• Preheat oven to 350 degrees F.
• Put the remaining 1/2 cup cocoa powder and the confectioners' sugar in two separate bowls for rolling. Roll the dough balls in the confectioners' sugar, then in the cocoa powder and place on the baking sheets. Bake until the cookies set but are soft and fudgy on the inside, 10 to 12 minutes.
• Cool the cookies on the baking sheets for 5 minutes, and then transfer to a rack to cool completely.

PEANUT BUTTER BUTTONS

Steps:

• 1. Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
• 2. Place butter and peanut butter in a large bowl. Using an electric mixer, beat on high until very creamy.
• 3. Beat in ½ cup (125 mL) sugar until well blended. Then beat in egg yolks, one at a time, scraping down sides as needed. Beat in vanilla and then flour until combined.
• 4. Place 3 tbsp (45 mL) sugar in a shallow dish. Form dough into 1-inch (2.5-cm) balls, and roll in the sugar. Place on prepared baking sheet about 2 inches (5 cm) apart. Use your finger to press into centre of each dough ball to form an indent.
• 5. Bake in preheated oven for 10 minutes. Remove from oven, place a peanut butter cup in indent and then continue to bake until golden and set, about 6 to 8 more minutes.
• 6. Remove to a rack to cool completely. When completely cool, dust with icing sugar.

FUDGY BUTTONS

Steps:

• In a small saucepan, melt the butter; remove from the heat. Add cocoa and mix well. Stir in sugar. Add milk and stir until smooth. Add peanut butter and mix well. Drop by teaspoonfuls onto waxed paper; flatten tops and shape into 1-in. patties. Refrigerate until serving.

BUTTERSCOTCH BUTTONS

Steps:

• Preheat the oven to 150 Celsius.
• Beat Butter,Essence, Sugar and Golden Syrup in a small bowl with an electric mixer until light and fluffy. Then sift in Flour and mix till dough comes together. Roll into teaspoon size balls and place about 5cm apart on lined baking tray.
• Flatten with fork slightly.
• Bake for about 20 minutes.
• Cool on wire rack.
• Eat and Enjoy!