Peanut Butter Chocolate Meringue Cookies Food

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CHOCOLATE PEANUT BUTTER COOKIES



Chocolate Peanut Butter Cookies image

Stir chocolate chips into peanut butter cookie dough, then roll the dough in sugar before baking.

Provided by Food Network Kitchen

Time 45m

Yield about 2 dozen cookies

Number Of Ingredients 7

1 cup creamy peanut butter
2/3 cup granulated sugar, plus more for rolling
1/3 cup packed light brown sugar
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
1 large egg
2/3 cup semisweet chocolate chips

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.

BAREFOOT CONTESSA PB CHOC CHUNK COOKIES



Barefoot Contessa Pb Choc Chunk Cookies image

Make and share this Barefoot Contessa Pb Choc Chunk Cookies recipe from Food.com.

Provided by kellyltaylor

Categories     Dessert

Time 47m

Yield 48 cookies, 24 serving(s)

Number Of Ingredients 10

1 cup butter
1 1/2 cups granulated sugar
3/4 cup light brown sugar
2 large eggs
1 cup smooth peanut butter
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
2 cups semisweet chocolate chunks
1 teaspoon baking powder
1/2 teaspoon salt

Steps:

  • Combine first 6 ingredients in a large bowl.
  • In a small bow, sift flour, baking powder, and salt. Add to wet ingredients, just to combine.
  • Stir in chocolate.
  • Bake at 350 for 17 minutes. Cookies will seem underdone, but do not let brown on top.

Nutrition Facts : Calories 358, Fat 18.6, SaturatedFat 9.1, Cholesterol 38.5, Sodium 176.8, Carbohydrate 43.8, Fiber 2.3, Sugar 30.3, Protein 5.5

CHOCOLATE PEANUT BUTTER COOKIES



Chocolate Peanut Butter Cookies image

Pile all of your favorite memories into one bowl and you have the recipe for this cookie. Chocolate, peanuts and creamy peanut butter, topped with more of the same. These cookies will keep for several days at room temperature if stored in a tightly sealed plastic container. They will also keep for more than a week covered with plastic wrap in the refrigerator. They may also be frozen.

Provided by MarieRynr

Categories     Dessert

Time 2h45m

Yield 4 dozen

Number Of Ingredients 12

1 cup unsalted peanuts
6 ounces semisweet chocolate, chopped into 1/4 inch pieces
1 cup creamy peanut butter
3/4 cup granulated sugar
1/4 lb unsalted butter, cut into 1 oz pieces
1 large egg
2 teaspoons vanilla
1 1/4 cups flour
1/8 teaspoon salt
1 1/4 cups icing sugar
1/4 cup creamy peanut butter
8 ounces semisweet chocolate, chopped into 1/4 inch pieces

Steps:

  • Preheat the oven to 325*F.
  • Toast the peanuts in preheated oven for 10 to 12 minutes until golden brown. Cool to room temperature before finely chopping in a food processor fitted with a metal blade (about 20 seconds) or by hand with a cook's knife.
  • Melt the 6 oz of semi sweet chocolate in the top of a double boiler, stirring with a rubber spatula until smooth. Set aside.
  • Place 1 cup peanut butter, sugar and butter in a bowl and beat together until soft (about 2 minutes). Beat in egg and vanilla and continue to beat for 3 minutes until smooth.
  • Add the melted chocolate and chopped peanuts. Stir in the flour and salt until thoroughly combined.
  • Divide the dough into 2 equal portions. With both palms, roll each into 12 inch long X 1 1/2 inch in diameter cylinder on a clean, dry cutting board. Wrap each portion in plastic wrap and chill for 3 to 4 hours until very firm to the touch.
  • Remove from the fridge and discard the plastic wrap. cut each cylinder of dough into 24 individual 1/2 inch thick slices. Divide the slices onto 4 nonstick baking sheets, evenly spacing. Place the sheets on the top and center racks of a preheated oven and bake for 16 to 18 minutes, rotating sheets from top to center halfway through baking time and also rotating them 180 degrees.
  • Remove the cookies from the oven and cool to room temp on the cookie sheets, about 30 minutes.
  • for the topping place the 1 1/4 cups peanut butter and the icing sugar in a mixing bowl and beat together until fluffy.
  • Place a heaping teaspoon of creamy topping in the center of each cookie. Use a small spatula or knife to spread the topping evenly over the top of each cookie.
  • Melt the remaining semisweet chocolate in the top of a double boiler. Using a teaspoon, drizzle thin lines of melted chocolate over the top of each cookie.

Nutrition Facts : Calories 1864.5, Fat 138.5, SaturatedFat 59.6, Cholesterol 107.5, Sodium 494, Carbohydrate 159.2, Fiber 24.7, Sugar 82.9, Protein 44.8

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