PEANUT-BUTTER SURPRISES
Smooth peanut butter is sealed inside chocolate-chocolate-chip dough. These are decidedly more chewy than a candy peanut-butter cup.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 1/2 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line 2 baking sheets with Silpats (French nonstick baking mats). Sift together flour, cocoa powder, baking powder, and baking soda, and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vegetable shortening, granulated sugar, and 1 cup brown sugar on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing until fully combined between additions. Add vanilla; beat to combine. Gradually add dry ingredients; mix on low speed until fully combined. Add chocolate chips; mix on low just until combined. Cover bowl with plastic wrap; chill until firm, about 1 hour.
- In a small bowl using a rubber spatula, stir together peanut butter and remaining 1/4 cup brown sugar.
- Drop 1 tablespoon of dough at a time onto baking sheets, spacing cookies about 2 inches apart. Make a thumbprint in the center of each cookie. Fill thumbprint with 2 teaspoons peanut butter mixture. Top with a second tablespoon of flattened dough. Carefully mold dough to cover the surprise.
- Bake until firm, about 12 minutes, rotating halfway through. Transfer baking sheets to wire racks to cool for 5 minutes. Remove cookies from baking sheets, and let cool completely on wire racks.
PEANUT BUTTER SURPRISES
These chewy cookies are best eaten when they are fresh from the oven, while the chocolate center is still warm.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 dozen
Number Of Ingredients 10
Steps:
- Combine flour, baking soda, and salt in a medium bowl, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter andsugar on medium speed until light and fluffy. Add egg and vanilla; beat until well combined. Add peanut butter, and beat until combined.
- Add the flour mixture all at once, and beat on low speed until just combined. Add the peanuts; beat until combined. Wrap dough in plastic wrap, and chill in refrigerator at least 2 hours.
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Pinch off about 2 tablespoons of dough, and make a well in your hand with the dough. Place one chunk of chocolate in the center, and enclose with the dough to cover completely. Roll dough into about a 1 3/4-inchball with your hands.
- Place the ball of dough on the baking sheet; repeat with the remaining dough and chocolate, placing cookies about 2 inches apart. Press 2 peanut halves into the top of each cookie.
- Bake until cookies are golden, 16 to 18 minutes, rotating the pans halfway through. Remove from the oven; transfer cookies to a wire rack to cool slightly.
PEANUT BUTTER CUP CUPCAKES
Double bonus! These cupcakes have an extra burst of flavor from pudding mix, and also hide a peanut butter cup surprise.
Provided by My Food and Family
Categories Recipes
Time 1h17m
Yield 18 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350ºF.
- Place 1 peanut butter cup in each of 18 paper-lined muffin cups.
- Prepare cake batter as directed on package. Add dry pudding mix; mix well. Spoon into muffin cups.
- Bake as directed on package for cupcakes; cool completely.
- Frost cupcakes with COOL WHIP; top with sprinkles.
Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
PEANUT BUTTER PIE SURPRISE
A creamy pie on a brownie base bursting with peanut butter and chocolate!
Provided by Mott's
Categories Trusted Brands: Recipes and Tips
Time 50m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place pie crust in ungreased 9-inch glass pie plate according to package directions; flute edge.
- Place brownie mix, peanut butter chips, apple sauce, water and egg in a bowl. Stir 50 strokes to mix. Pour batter into the unbaked pie crust.
- Bake 15 minutes; cover edge of crust with aluminum foil. Continue baking until until crust is golden brown and center of brownie is set, 15 or 20 more minutes. Cool slightly, about 20 minutes. Then refrigerate for one hour or until completely cooled.
- Beat together cream cheese, peanut butter and confectioners' sugar with electric mixer on medium speed until mixture is smooth. Fold in whipped topping. Spread mixture over brownie. Sprinkle with peanuts and chocolate chips. Refrigerate 30 minutes before serving. Cover leftovers and refrigerate.
Nutrition Facts : Calories 623 calories, Carbohydrate 69 g, Cholesterol 43.2 mg, Fat 36.2 g, Fiber 3.2 g, Protein 10.5 g, SaturatedFat 16.1 g, Sodium 393.7 mg, Sugar 22.5 g
PEANUT BUTTER SURPRISE COOKIES
Make and share this Peanut Butter Surprise Cookies recipe from Food.com.
Provided by Shanamah
Categories Dessert
Time 38m
Yield 3-4 dozen, 20-25 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 404.1, Fat 20.8, SaturatedFat 8.6, Cholesterol 43.6, Sodium 249.2, Carbohydrate 50.6, Fiber 3.1, Sugar 31.6, Protein 8.6
PEANUT BUTTER CUPS
Steps:
- To temper the chocolate: Chop the chocolate in to small pieces and place in a bowl over barely simmering water to melt. Bring the chocolate up to 113 degrees F. Turn off the heat, remove the bowl from the simmering water, and let cool, stirring until it reaches 82 to 86 degrees F. It will begin to set a little around the edges at this point. Return the bowl to the hot (now turned off) water for a few seconds at a time, until it reaches 88 to 91 degrees F. Do not let it go over 91 degrees or it will go out of temper.
- Pour melted milk chocolate in a candy mold with individual fluted cups to coat the insides. Pour the excess chocolate back into the bowl and let set or chill to set.
- Meanwhile, mix the peanut butter with the confectioners¿ sugar. Using a small spoon or pastry bag with a large plain tip fill each chocolate cup with the peanut butter filling leaving room for a chocolate seal and chill slightly.
- Using a paper cone or pastry bag filled with melted milk chocolate, fill in the surface of the cups to enclose the filling with chocolate. Let set, then turn out of the mold.
PEANUT BUTTER CUP SURPRISES
This recipe was given to me by a friend, We love peanute butter and if there is a little chocolate with the peanut butter, all the better. Photo will be added later.
Provided by Thea Pappalardo
Categories Cookies
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350°
- 2. Cream butters, sugars, eggs and vanilla until fluffy. Sift dry ingredients together and add gradually to the creamed mixture, mixing well. Stir in chopped peanut butter cups.
- 3. Drop by heaping teaspoonfuls onto ungreased cookie sheets. Bake 12-15 minutes or until lightly browned.
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