PEANUT BUTTER BALLS
Peanut butter and chocolate are a perfect pairing--and these sweet and salty peanut butter balls covered in bittersweet chocolate are sure to satisfy your craving. Make sure the balls are chilled and firm before rolling them in the chocolate. It will ensure that they do not fall apart and helps the chocolate set faster. If the chocolate thickens while you are dipping the balls, just pop it back in the microwave for 20 seconds and stir until smooth.
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 24 balls
Number Of Ingredients 6
Steps:
- Beat the confectioners' sugar, peanut butter, 2 tablespoons of the butter, vanilla extract and salt in a large bowl with an electric mixer until combined and smooth. Roll the mixture into 24 equal-sized balls (about 1 teaspoon each) and place them on a small baking sheet or tray. Chill in the freezer until firm, about 15 minutes.
- Meanwhile, heat the chocolate and the remaining 2 tablespoons butter in a small microwave-safe bowl in 20 second intervals, stirring between each with a rubber spatula, until melted and smooth.
- Holding with two forks, dip each peanut butter ball into the melted chocolate to evenly coat. Tap off excess chocolate. Place the balls back on the baking sheet. Chill in the refrigerator until the chocolate is firm and set, about 1 hour. Serve chilled. Refrigerate extra balls in an airtight container.
EASIEST EVER PB COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 45m
Yield 12 cookies
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment or a silicone mat.
- With an electric mixer, beat together the peanut butter, brown sugar and egg until well combined. Stir in the chocolate chips with a wooden spoon.
- Lightly wet your hands and form the mixture into 12 balls. Place the balls about 1 inch apart on the baking sheet. Lightly wet the tines of a fork and press a criss-cross pattern into the top of each cookie. Lightly sprinkle them with flaky sea salt.
- Bake until just starting to brown, 12 to 15 minutes. Let sit for 5 minutes on the baking sheet, then remove to a rack to cool completely before eating.
THE BEST PEANUT BUTTER COOKIES
We wanted a super peanut buttery treat but found that store-bought peanut butter made the cookies a bit gummy when we used more than 1 cup. So we ground roasted peanuts ourselves and added that to the batter for an additional boost of flavor. Honey and melted butter add richness and create a soft and chewy cookie with an irresistible crackled exterior. We topped the dough balls with raw sugar for extra crunch and a hit of sweetness that balances the salt of the peanuts.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 24 cookies
Number Of Ingredients 12
Steps:
- Position a rack in the center of the oven and preheat to 375 degrees F. Line 2 rimmed baking sheets with parchment paper.
- Process the peanuts in a food processor until very finely ground; it should be the consistency of almond flour. Whisk together the ground peanuts, flour, baking soda and salt in a medium bowl.
- Beat the brown sugar, granulated sugar, peanut butter, eggs, melted butter, honey and vanilla in a large bowl with an electric mixer until completely smooth. Add the dry ingredients and beat on low until a soft dough forms.
- Working with 2 tablespoons of dough at a time (or using a 1-ounce ice cream scoop), roll the dough into balls. Evenly space them on the prepared baking sheets (12 balls per sheet). Sprinkle with the raw sugar.
- Bake the cookies, 1 baking sheet at a time, until the edges are just set and just beginning to brown, 12 to 15 minutes, rotating the baking sheet halfway through. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
PEANUT BUTTER KNOCKOUTS
I brought these cookies to work for a party we were having and everyone was asking for the recipe. These cookies are very good :)
Provided by Janet W
Categories Dessert
Time 13m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Combine cookie mix, contents of peanut butter packet from mix and whole egg in large bowl.
- Stir until thoroughly bleded.
- Shape dough into 36 (about 1 inch) balls.
- Place 2 inches apart onto ungreased cookie sheets.
- Press thumb gently in center of each cookie.
- Combine cream cheese, peanut butter, egg yolk sugar and salt in medium bowl.
- Beat at medium speed with electric mixer until blended.
- Stir in mini choc.
- chips, if desired.
- Fill center of each cookie with rounded teaspoonful of filling.
- Bake 8-10 minutes or until light golden brown.
- Cool 2 minutes on cookie sheets.
- Remove to cooling racks.
- Cool completely.
- Place chocolate chips and shortening in small resealable plastic bag; seal, place bag in bowl of hot water for several minutes.
- Dry bag with towel, Kneed bag until contents are blended and chocolate is smooth.
- Snip a tiny hole in corner of bag.
- (I just stick a toothpick and make a little hole) Drizzle contents over cookies.
- Allow drizzle to set before storing cookies between layers of waxed paper--ps.
- I usually just microwave the choc.
- and save some time and drizzle over cookies.
HOMEMADE PEANUT BUTTER
Create your own delicious peanut butter with three ingredients and minimal fuss. Make your version as smooth or as crunchy as you like
Provided by Cassie Best
Time 20m
Yield makes 1 jar
Number Of Ingredients 3
Steps:
- Heat oven to 200C/180C fan/gas 6. Tip the peanuts onto a large baking tray, place in the oven and roast for 10 mins, stirring now and then to ensure they don't catch at the edges. When golden brown, remove from the oven and leave to cool completely.
- Tip the nuts into a food processor, and add the salt. Blend for 4-5 mins, until you're left with a smooth nut butter, if you want to loosen the consistency, add a drizzle of oil and blend again.
Nutrition Facts : Calories 91 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
BOUCHON BAKERY'S 'NUTTER BUTTERS'
This peanut butter sandwich cookie is a smaller version of the gargantuan homemade Nutter Butters served at Bouchon Bakery, Thomas Keller's restaurant in the Time Warner Center. It is pure peanut sophistication; two crunchy, crisp peanut butter cookies filled with pillowy peanut-butter frosting. These cookies spread a fair amount while baking, so be sure to give them plenty of room on the baking sheet and let them cool and firm up before filling. (After reading through some of the reader comments, we retested the original recipe and decided to make the cookies smaller and double the filling. We've edited the below recipe to reflect those changes.)
Provided by Frank Bruni
Categories cookies and bars, dessert
Time 1h15m
Yield About 50 cookies
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. In a medium bowl, mix together the flour, baking powder and baking soda; set aside. Using a mixer with a paddle attachment, cream together the butter and peanut butter. Add sugars and beat at medium speed for 4 minutes, scraping down bowl twice.
- At low speed, add eggs one at a time and vanilla. Add flour mixture and mix at low speed until well combined, scraping down bowl as necessary. Add peanuts and oats, and mix well. Using an ice cream scoop 1½ inches in diameter (about 1 heaping tablespoon), place balls of dough on parchment-lined baking sheets at least 2 ½ inches apart. Bake until cookies have spread and turned golden brown, about 10 to 12 minutes. Remove from oven and set aside to cool and firm up on the baking sheet, 5 to 10 minutes. Transfer to a rack to cool completely before filling.
- Using an electric mixer, cream together the butter, peanut butter and confectioners' sugar until very smooth.
- To assemble cookies, spread a thin layer (about 1/8 inch) on underside of a cookie. Sandwich with another cookie, being careful not break them. Repeat.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 17 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 209 milligrams, Sugar 17 grams, TransFat 0 grams
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- Peanut Butter + Apples. We all knew this one was coming. Peanut butter and apples have been the perfect pair since the dawn of time. They make for the perfect healthy afternoon snack or even go great together spread on a piece of toast for breakfast.
- Peanut Butter + Ginger. Peanut butter works really well in a lot of savory recipes like soups, salads, and even noodle dishes. The tanginess in ginger works well with creamy peanut butter, especially in this Crunchy Thai Ginger Salad dressed with a homemade Peanut Butter Dressing.
- Peanut Butter + Oats. Oats are a great source of fiber and the best food you can eat in the morning for a longer life, but they don't taste that good on their own.
- Peanut Butter + Celery. Another classic snacktime combo! Dipping celery in peanut butter gives you that perfect combination of creamy and crunchy that will satisfy your afternoon snack cravings.
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