Peanut Butter Chocolate 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.

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 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.

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.

HERSHEY'S KISSES PEANUT BUTTER SURPRISE COOKIES!

Steps:

• Remove wrappers from peanut butter filled chocolates.
• Beat butter and peanut butter in large bowl until light and fluffy. Add sugar, corn syrup, egg and vanilla; blend well. Stir together flour, baking soda and salt; add to peanut butter mixture, blending well.
• Heat oven to 350°F Shape dough into 30 (about 1-1/4 inch) balls. Press peanut butter filled chocolate piece into each ball; covering completely with dough. Reshape into balls; roll in granulated sugar. Place on ungreased cookie sheet.
• Bake 10 to 12 minutes or until golden brown around edges. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
• Set aside 30 peanut butter filled chocolates. Place remaining chocolates in heavy-duty resealable plastic food storage bag. Microwave at MEDIUM (50%) 1 minute; knead. If necessary, microwave at MEDIUM an additional 15 seconds at a time, kneading after each heating, just until chocolates are melted and mixture is smooth. Cut small piece from corner of bag; drizzle melted chocolate over cookies. Before drizzle sets, place peanut butter filled chocolate in center of each cookie. Allow drizzle to harden.

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 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 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 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!