PEANUT BUTTER STUFFED COOKIES
It's Peanut Butter and Peanut Butter time!! These Peanut Butter Stuffed Cookies are packed with peanut butter flavor and have a melt-in-your-mouth texture.
Provided by Jill
Categories Dessert
Time 25m
Number Of Ingredients 13
Steps:
- Using a medium bowl and a whisk or a hand beater, mix the peanut butter and powdered sugar until combined and smooth like dough
- Use a small ice cream scoop and scoop some filling into the palm of your hands
- Roll into a ball and place onto a small tray or plate
- Place into freezer while you make the dough
- Pour the 1 C of sugar into a medium-size bowl
- Preheat oven to 350 degrees
- Using a standing mixer, beat together the sugars, peanut butter, shortening, butter, and eggs until combined and smooth
- Using a large bowl whisk together the flour, baking soda, baking powder, kosher salt until combined
- Gradually beat in the dry ingredients into the wet until a dough forms
- Using the large ice cream scooper, scoop out some dough into the palm of your hand
- Make an indent in the center of the dough with your thumb and gently stretch the indent to make it wider
- Remove the peanut butter filling from the freezer and place a filling into the center of the indent
- Pull dough over the filling and mold into a smooth ball of dough
- Roll the cookie dough ball in the sugar
- Place onto the cookie sheet and place into the oven and bake for 13-15 minutes or until a light golden brown
- Allow cookies to cool before moving and enjoying with a LARGE glass of milk!
PEANUT BUTTER-FILLED CHOCOLATE COOKIES
Seriously - if you love peanut butter and chocolate these cookes are a MUST try. Imagine a wonderful chewy chocolate cookie with a creamy peanut butter filling - it is as good as it sounds. The recipe is from Toronto Star. We made them today and they will be on our cookie tray for years to come - for sure! The recipe mentions that the cookie does well with a 15 second reheat in the microwave on day 3. I don't think we will get to try that in this household.
Provided by Deantini
Categories Dessert
Time 50m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 F / 180 C.
- In medium sized bowl mix flour, cocoa powder, baking soda and salt. Set aside.
- Using electric mixer cream butter, sugar and brown sugar (and peanuts if using) until fluffy. Scrape down sides.
- Add egg and vanilla, beat again until fluffy.
- In two additions beat the flour mixture into the butter mixture, scrape down sides.
- Form into 24 balls each about 1 1/2 tbsp size.
- Filling - In small bowl stir together icing sugar and peanut butter. Form into 24 balls, each about 1 tsp size.
- Between damp hands flatten 1 chocolate ball, top with 1 peanut butter ball. Shape chocolate dough over peanut filling until completely covered. Roll dough into ball. Repeat with remaining chocolate and peanut balls.
- Place balls 1 inch apart on 2 parchment lined cookie sheets. Flatten slightly with bottom of glass to about 2 inches (5 cm).
- Bake in oven for 8-10 min until just set. Cool 1 min on tray before transferring to wire racks to cool completely.
PEANUT BUTTER SANDWICH COOKIES
A very rich, very addicting cookie. Tastes best when cookies are stored in a tight container with several pieces of bread at the bottom. You may need a little extra milk to get the filling to the right consistency.
Provided by Tracy Lauer
Categories Desserts Cookies Sandwich Cookie Recipes
Yield 30
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large mixing bowl, cream the shortening, 1 cup creamy peanut butter and white and brown sugars. Add vanilla and then eggs, one at a time. Beat well after each addition. In a small bowl, combine flour, baking soda and salt. Add slowly to creamy mixture.
- Shape into 1 inch balls and place on an ungreased cookie sheet, 2 inches apart. Flatten balls with a fork.
- Bake for 7-8 minutes depending on size (I tend to keep a close eye on them and remove them as soon as they start to get golden. This helps to make them chewy.) Cool on wire racks.
- To Make the filling: Combine 1/2 cup creamy peanut butter, confectioners' sugar, vanilla extract, and milk in a small bowl adding enough milk to make for a creamy, frosting like texture. Spread frosting on one cookie and top off to make "sandwich".
Nutrition Facts : Calories 294.1 calories, Carbohydrate 38.1 g, Cholesterol 18.8 mg, Fat 14.3 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 3.3 g, Sodium 173 mg, Sugar 26.9 g
CHOCOLATE COOKIES WITH CREAMY PEANUT BUTTER FILLING
Make and share this Chocolate Cookies With Creamy Peanut Butter Filling recipe from Food.com.
Provided by Heather Reynolds in
Categories Dessert
Time 35m
Yield 32 cookies
Number Of Ingredients 11
Steps:
- In medium bowl stir together Flour, cocoa powder and baking soda; set aside.
- Mix butter, granulated sugar, brown sugar, and 1/4 Cup of the peanut butter; beat this with mixer until well blended. Add egg, milk and vanilla and beat well.
- Beat in flour mixture.
- Shape this dough into 32 balls.
- For filling combine powdered sugar and remaining 1/2 Cup peanut butter with a mixer until its smooth; you might have to knead it a couple of times if it crumbles.
- Shape this dough into 32 balls (these will be smaller).
- Flatten each chocolate dough ball.
- Top with peanut butter dough ball.
- Shape chocolate ball around peanut butter ball and roll it all into one big ball.
- flatten with bottom of glass.
- Drop the flattened cookie into granulated sugar to coat just the one side.
- Bake in preheated 350 for 8 minutes.
FLUFFY PEANUT BUTTER COOKIES
These are the ultimate rich peanut butter cookie. Definitely not for every day, but great when you want a special treat, maybe for a child's birthday party or a potluck.
Provided by Sackville
Categories Dessert
Time 38m
Yield 4 dozen filled cookies, 10 serving(s)
Number Of Ingredients 13
Steps:
- Cream together shortening, peanut butter and sugars.
- Add vanilla.
- Add eggs, one at a time, beating well after each one.
- Mix together flour, baking soda and salt.
- Add dry ingredients to creamed mixture.
- Shape into 1 inch balls and place on ungreased baking sheets.
- Flatten slightly with a fork.
- Bake at 375 F for about 8 minutes until golden. When you take them out, they will be a bit soft but leave them on the sheet for a couple minutes and they will continue to cook.
- Remove from the sheet and cool on wire racks.
- Meanwhile, in a mixing bowl, beat filling ingredients until smooth.
- Spread on one half of cool cookies and top each with another cookie.
Nutrition Facts : Calories 871.5, Fat 42, SaturatedFat 9.7, Cholesterol 63.8, Sodium 519.5, Carbohydrate 113.8, Fiber 3.3, Sugar 80.3, Protein 15.6
FUDGE-FILLED PEANUT BUTTER COOKIES
Make and share this Fudge-Filled Peanut Butter Cookies recipe from Food.com.
Provided by Courtly
Categories Dessert
Time 35m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 375°F
- In large bowl, beat 1/2 cup peanut butter, the shortening, sugar and brown sugar with mixer on medium speed until fluffy.
- Beat in egg until smooth.
- Beat in flour, baking powder and baking soda.
- Shape dough into 48 one-inch balls.
- On ungreased cookie sheet, place balls 1 inch apart.
- Flatten balls to 1/4 inch thickness by pressing with a fork in a crisscross pattern.
- Bake 4-8 minutes or until bottoms are golden brown.
- Remove from cookie sheet to wire rack.
- Cool completely, about 30 minutes.
- In small microwavable, microwave chocolate chips uncovered on High about 1 minute or until softened; stir until smooth.
- Stir 1/4 cup peanut butter into chocolate until smooth.
- Cool to room temperature or until thickened.
- Sandwich pairs of cookies, bottoms together, with 1 t. chocolate mixture.
- Let stand about 1 hour or until chocolate is firm.
PEANUT BUTTER FUN FILLED COOKIES
This comes straight from the Hershey's Kitchens where I found these awesome and very yummy cookies. What else is there to say?
Provided by Manami
Categories Drop Cookies
Time 25m
Yield 30 cookies, 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350F degrees.
- Beat butter, sugar and peanut butter in a large bowl until creamy.
- Add egg and vanilla; beat well.
- Stir together flour, baking soda and salt; add to butter mixture blending well.
- Stir in baking pieces.
- Drop by heaping teaspoons onto ungreased cookie sheet.
- Bake 12-14 minutes or until golden brown around the edges.
- Cool 1 minute, remove from cookie sheet to wire rack. Cool completely.
Nutrition Facts : Calories 632.2, Fat 34, SaturatedFat 18.4, Cholesterol 75.9, Sodium 469.7, Carbohydrate 72.8, Fiber 2.8, Sugar 48.7, Protein 12.7
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- Step 1Preheat oven to 375° and line two large baking sheets with parchment paper.
- Step 2Make filling: In a medium bowl, combine peanut butter and powdered sugar and mix until smooth. Scoop into small balls (about 1 1/2") and freeze until ready to use.
- Step 3Make cookies: In a large bowl, combine peanut butter, butter, and sugars and beat with a hand mixer on medium until the mixture is light and fluffy.
- Step 4Scoop a heaping tablespoon of the cookie dough and flatten into a pancake-like circle. Place the frozen peanut butter ball on top. Bring the edges of the dough around the peanut butter ball and pinch the edges together to seal, adding more dough if necessary to cover the frozen peanut butter completely.
- Step 5 Roll stuffed cookie dough ball in sugar and place on baking sheet. Repeat until all dough is used, spacing the cookies about 2” apart.
- Step 6Bake until the cookies are golden on the bottom,12 to 15 minutes. Serve warm or at room temperature.
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