CHOCOLATE PEANUT BUTTER CHIP COOKIES
It's a snap to make a batch of tasty cookies using this chocolate peanut butter cookie recipe, which calls for a convenient boxed cake mix. My husband and son gobble them up! -Mary Pulyer, Port St. Lucie, Florida
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 dozen.
Number Of Ingredients 4
Steps:
- In a bowl, beat cake mix, eggs and oil (batter will be very stiff). Stir in chips. , Roll into 1-in. balls. Place on lightly greased baking sheets; flatten slightly. Bake at 350° until a slight indentation remains when lightly touched, about 10 minutes. Cool on pans for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 88 calories, Fat 4g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 108mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
DEVIL'S FOOD COOKIES
Most people don't realize that these cookies are low in fat. You actually get more than 2 dozen of the treats from a cake mix and just four other common ingredients. -Melanie Van Den Brink of Rock Rapids, Iowa
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 28 cookies.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. In a large bowl, combine cake mix, eggs, butter and water (batter will be thick). Fold in chocolate chips. , Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake 10-13 minutes or until set and edges are lightly browned. Cool 2 minutes before removing to wire racks.
Nutrition Facts : Calories 105 calories, Fat 4g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 155mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
SPEEDY LITTLE DEVILS
I"m not sure where I got this recipe from, but it sure is yummy and oh so fast and easy. It's more of a bar than cake...enjoy!
Provided by CoffeeB
Categories Bar Cookie
Time 30m
Yield 3 dozen
Number Of Ingredients 4
Steps:
- Combine melted butter and dry cake mix.
- Reserve 1 1/2 cups of this topping for top crust.
- Put remaining crumb mixture into an ungreased 9x13 cake pan.
- Top that layer with combined peanut butter and marshmallow cream and spread evenly.
- Crumble remaining mixture over that and gently press into filling.
- Bake 20 minutes at 350°F.
- Cool.
Nutrition Facts : Calories 1466.8, Fat 79.1, SaturatedFat 29.6, Cholesterol 81.3, Sodium 1926.3, Carbohydrate 185.2, Fiber 6.7, Sugar 100.3, Protein 21.7
PEANUT BUTTER FILLED DEVIL'S FOOD CUPCAKES
Provided by Food Network
Number Of Ingredients 17
Steps:
- Make the Devil's Food cake: Set a rack in the middle of the oven and preheat to 350 degrees. Generously coat a 12-slot muffin tin with nonstick vegetable spray. Into a large bowl, sift the flour, cocoa, baking soda, baking powder, and salt together, three times. In a mixing bowl, beat the butter and sugar together at high speed for 15 seconds, until combined. Add the eggs, 1 at a time, beating until each is incorporated. Continue beating until light and fluffy, about 6 minutes more. With the mixer on its lowest setting, beat in a third of the flour mixture. Beat in the buttermilk and vanilla, then another third of the flour. Beat in the coffee and then the remaining flour. Fill the cups of the muffin tin 2/3 full and bake 15 minutes, or until the centers spring back when lightly pressed and a cake tester comes out clean. Set the pan on a rack to cool.
- For the Peanut Butter Buttercream Filling: Beat the butter and peanut butter in a mixing bowl until blended. Reduce the speed to low and gradually beat in the confectioners' sugar. Increase the speed to high and beat for 3 to 5 minutes until smooth and fluffy. Scrape the Peanut Butter filling into a pastry back fitted with 1/4-inch plain tip. With a small knife, carefully carve a 1-inch round by 1-inch deep plug out of the bottom of cupcakes, you're going to need the plug to refill the hole, so don't chuck it out. Fill with peanut butter cream. Cut a 1/4-inch disk off the cake plug and cover the exposed cream.
- For the Ganache Frosting: Put the chocolate in a small bowl. In a small saucepan, over medium heat, bring the cream just to the simmering point. Pour the hot cream over the chocolate and, working from the center out, gently stir with a whisk to melt the chocolate and blend until smooth.
- Dunk the cupcakes into the frosting to coat, then place on a rack, frosted side up. Transfer to the refrigerator for up to 20 minutes to set before serving.
DELICIOUS PEANUT BUTTER COOKIES
I've tried many different peanut butter cookie recipes but my family still likes this one the best!
Provided by Carla Maenius
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 40m
Yield 48
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a medium bowl, cream together shortening, brown sugar, and peanut butter until smooth. Stir in egg, milk, and vanilla. Combine flour, baking soda, and salt; stir into the peanut butter mixture until well blended. Drop by rounded spoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 83.7 calories, Carbohydrate 10 g, Cholesterol 4 mg, Fat 4.3 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 1 g, Sodium 78.1 mg, Sugar 6 g
DEVIL'S FOOD PEANUT BUTTER CHIP COOKIES
I made these for church a few times and they went over well. I usually always have a cake mix in the house so they can be made in a pinch.
Provided by AZPARZYCH
Categories Drop Cookies
Time 22m
Yield 4-5 dozen cookies, 48-60 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- Beat together eggs, vanilla, and shortening with ½ of cake mix until fluffy.
- Stir in remaining cake mix and peanut butter chips.
- Drop rounded teaspoonfuls of dough 2 inches apart onto ungreased cookie sheet.
- Bake 10-12 minutes
- Remove from cookie sheets and cool on wire racks.
Nutrition Facts : Calories 111.7, Fat 6.8, SaturatedFat 2, Cholesterol 7.8, Sodium 109.5, Carbohydrate 11.2, Fiber 0.6, Sugar 6.8, Protein 2.2
PEANUT BUTTER COOKIES
With just three ingredients, these simple peanut butter cookies will delight kids and grown-ups alike - and they're gluten-free, too
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 27m
Yield Makes 16
Number Of Ingredients 4
Steps:
- Heat oven to 180C/160C fan/gas 4 and line 2 large baking trays with baking parchment.
- Measure the peanut butter and sugar into a bowl. Add ¼ tsp fine table salt and mix well with a wooden spoon. Add the egg and mix again until the mixture forms a dough.
- Break off cherry tomato sized chunks of dough and place, well spaced apart, on the trays. Press the cookies down with the back of a fork to squash them a little. The cookies can now be frozen for 2 months, cook from frozen adding an extra min or 2 to the cooking time.
- Bake for 12 mins, until golden around the edges and paler in the centre. Cool on the trays for 10 mins, then transfer to a wire rack and cool completely. Store in a cookie jar for up to 3 days.
Nutrition Facts : Calories 126 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 0.5 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
CLASSIC PEANUT BUTTER COOKIES
Makes great cookies!
Provided by Shirley Sadler
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h25m
Yield 24
Number Of Ingredients 9
Steps:
- Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
- In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
- Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 29.7 g, Cholesterol 35.8 mg, Fat 13.6 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 5.9 g, Sodium 209.4 mg, Sugar 18.2 g
PEANUT BUTTER DEVIL COOKIES
Make and share this Peanut Butter Devil Cookies recipe from Food.com.
Provided by SarahLeap
Categories Drop Cookies
Time 29m
Yield 3 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- In a large bowl, combine 6 ounces of the peanut butter chips, cake mix, oil, and eggs; mix well.
- Drop dough by well-rounded teaspoonful 2 inches apart onto ungreased cookie sheet.
- Bake 9 to 12 minutes Cool 2 minutes, then remove to rack. Cool completely.
- In a small saucepan over low heat, melt glaze ingredients, stirring constantly.
- Drizzle over cookies. Let stand until set.
Nutrition Facts : Calories 1828.7, Fat 110.9, SaturatedFat 32.4, Cholesterol 162.1, Sodium 1832.8, Carbohydrate 184, Fiber 10, Sugar 114.9, Protein 37
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