PEANUT BUTTER BROWNIE SWIRL COOKIES
Why settle for one cookie flavor when you can have three? Peanut butter, sugar cookie and fudgy brownie batter are swirled together and baked into one giant cookie, making for a slice-and-bake you'll want to serve at parties and keep in the freezer for a weeknight cookie fix.
Provided by Food Network Kitchen
Categories dessert
Time 8h20m
Yield 24 cookies
Number Of Ingredients 10
Steps:
- For the peanut butter cookie dough: Whisk together 2 cups flour, 1/2 teaspoon baking soda and 1/2 teaspoon salt in a large bowl.
- Beat 1 stick plus 2 tablespoons butter, 1/2 cup dark brown sugar and 1/2 cup granulated sugar together in a large bowl with an electric mixer until light and fluffy, about 4 minutes. Add 1 egg and beat until completely incorporated, scraping down the sides of the bowl as needed. Beat in the peanut butter and 1 teaspoon vanilla until creamy. Reduce the speed to medium and add the flour mixture, then beat until completely incorporated. Turn out the dough and form into a 3/4-inch-thick rectangle, then wrap tightly in plastic. Freeze until beginning to firm up, 30 minutes. (Do not over-chill or the dough will crack when rolled.)
- Meanwhile, make the sugar cookie dough: Whisk together 2 cups flour, 1/2 teaspoon baking soda and 1/2 teaspoon salt in a large bowl.
- Beat 2 sticks butter and 1 cup granulated sugar together in a large bowl on medium-high speed with an electric mixer until light and fluffy, about 4 minutes. Add 1 egg and 1 teaspoon vanilla and beat until completely incorporated, scraping down the sides of the bowl as needed. Reduce the speed to medium, add the flour mixture and beat until completely incorporated. Turn out the dough and form dough into a 3/4-inch-thick rectangle and wrap tightly in plastic. Freeze until beginning to firm up, 30 minutes. (Do not over chill or the dough will crack when rolled.)
- Make the brownie batter: Whisk the cocoa together with the remaining 1/2 cup flour, 1/2 teaspoon baking soda and 1/4 teaspoon salt in a medium bowl. Melt the remaining 6 tablespoons butter and whisk with the remaining 3/4 cup dark brown sugar in another medium bowl until incorporated. Add the remaining 2 eggs and 1 teaspoon vanilla and whisk until smooth with no large lumps of sugar remaining. Fold the dry mixture into the wet mixture and stir vigorously for 15 seconds until the batter is very thick and smooth.
- Generously flour a large piece of parchment paper and roll the peanut butter dough into a 16-by-12-inch rectangle. Repeat with the sugar cookie dough. Using the parchment to help you, lift the sugar cookie dough and flip it onto the peanut butter dough, parchment-side up, so that edges of both doughs are lined up. Brush off any excess flour and trim the edges to square off all sides. Evenly spread the brownie batter over the entire surface of the sugar cookie dough using an offset spatula. Position the dough so that one of the short sides is facing you. Working from the bottom edge closest to you and using the parchment to help you, roll the dough up tightly, peeling back the parchment as you roll and form a tight log. Keep the log covered in parchment and freeze until firm, about 30 minutes. Remove from the freezer and roll gently on the counter to create a more circular log. Freeze until solid, at least 5 hours and up to 24.
- Position 2 oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper.
- Slice half the frozen dough with a sharp knife into 1/2-inch slices (keep the remaining dough frozen until ready to bake) and place on the lined pans spaced 2 inches apart (about 6 per sheet). Bake, switching the positions of the cookie sheets halfway through, until the peanut butter cookie is golden brown but the sugar cookie is still blonde, 14 to 18 minutes. Let cool for 15 minutes on the baking sheets, then transfer to racks to cool completely.
- Let the baking sheets cool completely, then slice the remaining frozen dough and repeat.
- Store the cookies in a tightly sealed container at room temperature for up to 5 days.
PEANUT BUTTER BROWNIE COOKIES
Steps:
- Heat oven to 350 degrees F. In medium bowl, beat brownie mix, with melted butter, cream cheese and egg, by hand until well blended.
- Drop dough onto ungreased cookie sheets about 2 inch apart. Should make 24 cookies.
- In small bowl mix powdered sugar and peanut butter together and roll into 24 balls. Lightly press peanut butter balls into surface of uncooked brownie cookies and bake for 10 to 14 minutes or until edges are set.
- Cool completely on cookie sheets. Transfer to wire rack. For easy clean up, place wax paper or parchment paper under wire rack.
- Place 6 tablespoons of frosting into a microwave safe container and melt (30 seconds). Drizzle melted chocolate over top of cookie. Cool.
PEANUT BUTTER COOKIE DOUGH
Meet the eggless cookie dough, that will be best friends with your favorite jam or jelly; just a little bit will enhance your ice cream, milkshake, toast-or work as the filling for a cookie sandwich (smush some of the dough in between two vanilla wafers).
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield about 1 1/2 cups
Number Of Ingredients 9
Steps:
- Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the baking powder and salt (see Cook's Note).
- Beat the peanut butter, granulated sugar, brown sugar, butter, yogurt and vanilla with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture and mix on low speed until well incorporated. Turn off the beaters and use your hands to help combine if needed.
- Refrigerate in an airtight container for up to 5 days.
CHEWY PEANUT BUTTER BROWNIES
These brownies have been a favorite in my family since I was a small child. Because they're so popular, I usually double the recipe. Great with chocolate frosting!
Provided by Jo
Categories Desserts Cookies Brownie Recipes
Time 40m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C ). Grease a 9x9 inch baking pan.
- In a medium bowl, cream together peanut butter and margarine. Gradually blend in the brown sugar, white sugar, eggs, and vanilla; mix until fluffy. Combine flour, baking powder, and salt; stir into the peanut butter mixture until well blended.
- Bake for 30 to 35 minutes in preheated oven, or until the top springs back when touched. Cool, and cut into 16 squares.
Nutrition Facts : Calories 177.1 calories, Carbohydrate 22.8 g, Cholesterol 23.3 mg, Fat 8.5 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 1.7 g, Sodium 158.5 mg, Sugar 15.9 g
PEANUT BUTTER COOKIE-STUFFED BROWNIES
Mm mm...we added creamy peanut butter and peanut butter cookie mix to Betty Crocker fudge brownie mix to make a dessert that's pure, peanut-chocolaty heaven.
Provided by Mark Evitt
Categories Dessert
Time 2h5m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Generously grease bottom and sides of 13x9-inch pan.
- In medium bowl, make brownie batter as directed on box. Pour 1 1/3 cups batter into pan; spread evenly. Bake 10 minutes. (Set remaining brownie batter aside.)
- Meanwhile, in another medium bowl, stir together remaining ingredients to make cookie dough.
- Remove partially baked brownies from oven. Cool slightly, about 10 minutes.
- With knife, gently score top of partially baked brownies to help brownie layer and cookie layer stick together. Press cookie dough over brownies. Top with remaining brownie batter.
- Bake about 45 minutes longer or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour, before cutting. Cut into 6 rows by 4 rows.
Nutrition Facts : ServingSize 1 Serving
PEANUT BUTTER BROWNIES II
These brownies bake up gooey, and are a BIG hit with my family and friends! Has been a family recipe for years. I undercook them just a little, and cutting with a plastic knife works well.
Provided by Tara
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Time 2h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
- In a large bowl, beat 2 cups sugar and 3 eggs together until foamy. Stir in the butter and vanilla. Combine the flour, cocoa, baking powder and salt; stir into the egg mixture. Stir in the chocolate chips. Reserve one cup of the batter, and spread the rest into the bottom of the prepared pan.
- In a medium bowl, beat the cream cheese, peanut butter, 1/4 cup of sugar 1 egg and milk until smooth and creamy. Carefully spread the peanut butter batter over the layer of chocolate batter. Drop reserved chocolate batter, by tablespoonfuls onto the peanut butter layer. Cut through the batter with a knife to swirl.
- Bake for 35 to 40 minutes in the preheated oven, or until brownies are set when shaken gently. Cool completely before cutting into bars. Refrigerate until serving.
Nutrition Facts : Calories 668 calories, Carbohydrate 63.3 g, Cholesterol 148.6 mg, Fat 43.7 g, Fiber 3.1 g, Protein 12.5 g, SaturatedFat 23.4 g, Sodium 406.1 mg, Sugar 47 g
PEANUT BUTTER COOKIE DOUGH BROWNIES
Inspired (and cribbed) largely from Brooke's Best Bombshell Brownies and Eggless Peanut Butter Cookies, both recipes found here on Allrecipes, I concocted this amazing treat. They turned out so fantastic, I thought they deserved their own recipe.
Provided by Tiffany Thompson
Categories Desserts Cookies Brownie Recipes
Time 2h10m
Yield 24
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Combine 2 1/2 cups white sugar, 1 cup melted butter, and vanilla extract in a large bowl. Beat in eggs one at a time with an electric mixer, mixing well after each addition until thoroughly blended.
- Sift 1 1/2 cups flour, cocoa powder, and salt together in a bowl. Stir flour mixture gradually into butter mixture until blended. Spread batter evenly into the prepared baking dish.
- Bake in the preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes.
- Combine milk and vinegar in a large bowl and let stand for 5 minutes until milk sours. Add 1/2 cup butter, peanut butter, 1/2 cup white sugar, and brown sugar; stir until mixture is smooth and fully combined.
- Sift 1 1/4 cups flour, baking soda, baking powder, and salt together in a small bowl. Mix into peanut butter mixture until well blended.
- Spread peanut butter mixture over warm brownies. Drizzle melted chocolate chips on top. Refrigerate for 1 to 2 hours before cutting into squares.
Nutrition Facts : Calories 347.9 calories, Carbohydrate 47 g, Cholesterol 61.7 mg, Fat 17.3 g, Fiber 2.2 g, Protein 5 g, SaturatedFat 9.4 g, Sodium 292.7 mg, Sugar 33.1 g
DESSERT HEAVEN (COOKIE DOUGH, REESE'S, AND BROWNIES)
If you have a sweet tooth, this is the recipe for you! Very easy and oh so good! You could also replace the Reese cups with Oreos. Enjoy :)
Provided by Kit Katchen
Categories Chocolate Chip Cookies
Time 23m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Prepare brownie batter according to box directions (but do not cook!).
- In a greased mini brownie or mini loaf pan (12 slots per tray) press cookie dough in the bottom of each slot.
- Put an upside down Reese cup in each on top of the pressed dough.
- Top by pouring brownie mix evenly over each slot.
- Bake approximately 18 minutes (will vary by oven).
- Allow to cool, if you can wait, and enjoy :).
PEANUT BUTTER BROWNIE COOKIES
A delicious rich tasting soft cookie that is quick and easy to make. If you love brownies or peanut butter give these a try. The original recipe (Pillsbury Bake Off - 41 Contest submitted by Deb McGowan) calls for 1-cup peanut butter and 1 cup powder sugar. I had lots left over so I have decreased it to 3/4 cup each on this recipe. The 1st batch I didn't press the peanut butter ball down enough but still tasted great. Make sure you let them cool as the peanut butter holds the heat and you may burn your mouth.
Provided by heather in Ont
Categories Drop Cookies
Time 50m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Beat Brownie mix, melted butter, cream cheese and egg with spoon until well blended (dough will be sticky).
- Drop dough by tablespoonfuls onto ungreased cookie sheet to make 24 cookies.
- Place approximately 2 inches apart.
- In another bowl mix peanut butter and powdered sugar with spoon until mixture forms a ball.
- With hands, roll teaspoonfuls peanut butter mixture into 24 balls.
- Lightly press 1 ball into center of each ball of dough.
- Bake at 350 degrees for 10 to 14 minutes or until edges are set.
- Cool 1 minute; remove from cookie sheets.
- Cool at least 30 minutes.
- Spread thin layer of frosting over peanut butter portion of each cooled cookie (frosting optional).
Nutrition Facts : Calories 199.7, Fat 10.6, SaturatedFat 3.6, Cholesterol 18, Sodium 139.4, Carbohydrate 23.6, Fiber 0.5, Sugar 16, Protein 3.7
SUPER! PEANUT BUTTER BROWNIES
Make and share this Super! Peanut Butter Brownies recipe from Food.com.
Provided by FLKeysJen
Categories Bar Cookie
Time 40m
Yield 12 Super! Peanut Butter Brownies, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Beat the first two ingredients until blended; gradually add sugars and beat until fluffy.
- Add eggs one at a time, beating well after each.
- Add dry ingredients and mix well.
- Stir in chocolate chips and vanilla.
- Spread in a buttered 8-9" square pan or a 7.5" x 11" pan.
- Bake 25-30 minutes and cool before slicing.
Nutrition Facts : Calories 274.9, Fat 13.6, SaturatedFat 5.9, Cholesterol 44.5, Sodium 187.3, Carbohydrate 35.9, Fiber 1.4, Sugar 26, Protein 5.2
PEANUT BUTTER BROWNIES
I got this recipe from an old Quick Cooking magazine. They have a wonderful cream cheese and peanut butter filling that makes them unique and tasty.
Provided by Rach2
Categories Bar Cookie
Time 55m
Yield 36 serving(s)
Number Of Ingredients 13
Steps:
- In a large mixing bowl, combine eggs, butter, and vanilla.
- In a separate bowl, mix dry ingredients; add to egg mixture and mix well.
- Stir in chocolate chips.
- Set aside 1 cup of batter for topping.
- Spread remaining batter into greased 9x13 inch pan.
- In small mixing bowl, beat cream cheese, peanut butter, and sugar until smooth.
- Add egg and milk, beating on low until just combined.
- Carefully spread over brownie batter.
- Drop reserved batter by tablespoons over filling.
- Cut through with knife to swirl.
- Bake at 350 degrees for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Cool before cutting.
Nutrition Facts : Calories 211.9, Fat 13.5, SaturatedFat 7.3, Cholesterol 49.3, Sodium 119.6, Carbohydrate 21, Fiber 1.1, Sugar 15.7, Protein 3.6
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4.5/5 (98)Total Time 2 hrs 15 minsCategory DessertCalories 330 per serving
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- Press cookie dough evenly in bottom of pan. Top with single layer of peanut butter cups. Make brownie batter as directed on box. Spread batter on top of peanut butter cups.
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