CHOCOLATE-PEANUT BUTTER CANDY COOKIES
Both peanut butter-lovers and chocolate-lovers can agree, these delicious chocolate peanut butter cookies are hard to resist! So, don't! Soft and chewy with the taste of delicious peanut butter and chocolate in every bite we've even added some of our favorite peanut butter candy to give them an extra tasty crunch. This dough is simple to prepare and doesn't require rolling or refrigeration; just mix up your ingredients and drop your dough on the cookie sheets. Make sure to double the recipe because these cookies are sure to bring a smile and have people reaching for more than one.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 30
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Lightly grease cookie sheet with shortening or spray with cooking spray.
- In large bowl, beat sugars and butter with electric mixer on medium speed until creamy. Beat in peanut butter, vanilla and egg. Stir in flour, cocoa, baking soda and salt. Stir in candies. Drop dough by heaping tablespoonfuls onto cookie sheet.
- Bake 8 to 12 minutes or until edges are set (centers will be soft). Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
Nutrition Facts : Calories 140, Carbohydrate 19 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 105 mg, Sugar 14 g, TransFat 0 g
MILK CHOCOLATE-PEANUT BUTTER SANDWICH COOKIES
Categories Cookies Milk/Cream Chocolate Dessert Bake Valentine's Day Kid-Friendly Peanut Bon Appétit Kidney Friendly Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 2 1/2 dozen sandwich cookies
Number Of Ingredients 19
Steps:
- For cookies:
- Preheat oven to 350°F. Whisk first 4 ingredients in medium bowl. Using electric mixer, beat powdered sugar, dark brown sugar, and butter in large bowl to blend.
- Add peanut butter; beat until creamy. Gradually beat in vegetable oil and vanilla extract, then egg. Add dry ingredients; mix just until blended. Stir in milk chocolate chips.
- Drop cookie dough by level tablespoonfuls onto ungreased baking sheets, spacing about 1 1/2 inches apart. Bake cookies until puffed and golden brown, about 12 minutes. Cool slightly, then transfer cookies to rack to cool completely.
- For filling:
- Place chocolate, peanut butter, powdered sugar, and kosher salt in medium bowl. Bring whipping cream to boil in heavy small saucepan. Pour hot cream over chocolate mixture; stir until mixture is melted and smooth. Chill until filling is thick and spreadable, about 1 hour.
- Spread about 1 rounded teaspoonful chocolate-peanut butter filling on flat side of 1 cookie. Top with second cookie, forming sandwich. Repeat with remaining filling and cookies. (Cookie sandwiches can be made 1 day ahead. Store in airtight container at room temperature.)
COOKIE PEANUT BUTTER FROGS
The kids may argue whether these treats look more like frogs or crabs, but they'll all agree-this is a clever way to eat cookies and peanut butter!
Provided by My Food and Family
Categories Recipes
Time 20m
Yield Makes 6 servings, 2 frogs each.
Number Of Ingredients 6
Steps:
- Cook chocolate and butter in saucepan on low heat until chocolate is completely melted, stirring frequently.
- Spread cookies with peanut butter; dip, peanut butter-sides down, in melted chocolate. Immediately press 2 pretzel twists into chocolate on each cookie for the frog's legs, with the wide part of each pretzel facing outward. Place, pretzel-sides down, on waxed paper-covered baking sheet.
- Add candies to tops of cookies for the eyes, using the remaining melted chocolate to secure candies. Let stand until chocolate is firm.
Nutrition Facts : Calories 300, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 10 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
PEANUT BUTTER MINI CANDY-COATED CHOCOLATES COOKIES
A little peanut butter with your chocolate.
Provided by Jenn Hall
Categories Peanut Butter Cookies
Yield 24
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter or margarine, peanut butter, and sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, and salt; blend into creamed mixture. Stir in 1 1/3 cups mini candy-coated chocolates.
- Shape dough into 1 1/4 inch balls. Place about 2 inches apart on ungreased cookie sheets. Gently flatten to about 1/2 inch thickness. Place 7 to 8 of the remaining candies on each cookie; press in lightly.
- Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes, or until edges are light brown. Do not over bake! Cool about 1 minute on cookie sheets; transfer cookies to wire racks to cool completely.
Nutrition Facts : Calories 248.4 calories, Carbohydrate 29.6 g, Cholesterol 25.1 mg, Fat 13.3 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 6.6 g, Sodium 170.1 mg, Sugar 21.6 g
HONEY ROASTED PEANUT BUTTER TOFFEE SWIRL COOKIES
The original recipe is from Kittencal. I have made these so many times and made changes with some of my family's favorite ingredients and thought I would post to share with you. The Honey Roasted Peanut Butter give these cookies such a wonderful flavor. Hope you enjoy.
Provided by Nimz_
Categories Drop Cookies
Time 45m
Yield 30 cookies
Number Of Ingredients 13
Steps:
- In a mini food processor or blender, process 1 cup oats until ground fine.
- Mix together ground oats, remaining 1/2 cup whole oats, flour, baking powder, baking soda and salt.
- In a Kitchen Aide mixer (or whatever you have) beat together the softened butter and both sugars until light and fluffy.
- Add in eggs, one at a time, the vanilla and peanut butter.
- Mix well until smooth and creamy.
- Mix in the flour mixture until combined.
- Fold in swirl chips and toffee bits.
- Heat oven to 325°F.
- With an ice cream scoop (about 1/4 cup size) place 1 scoop on lightly greased baking sheet about 2 inches apart.
- Bake cookies for about 16-18 minutes or until golden brown.
- Cool cookies for 5 minutes and transfer to racks to cool completely.
- Cookies will be about 3 1/2 - 4 inches wide.
Nutrition Facts : Calories 217.5, Fat 11.2, SaturatedFat 5.3, Cholesterol 30.7, Sodium 216.8, Carbohydrate 26.8, Fiber 1.2, Sugar 16.7, Protein 3.6
EASY VERY TASTY NO-BAKE CHOCO-PEANUT BUTTER FUDGE OAT COOKIES
Bored of the same old chocolate chip cookies and oatmeal cookies? Well help is here! Fudgy oatmeal cookies that melt in your mouth with an after chew. The PERFECT balance of sweet chocolate and slightly salty peanut butter. SO fast and easy to make (but EXTREMELY delicious!). These are the cookies I'm famous for... I bring them everywhere and get such a great response due to the amazing yet unique taste and texture. Great for ALL ages! (Check out the tasty ideas at the end if you're making these with/for kids for even more fun).
Provided by rbrspam
Categories Drop Cookies
Time 5m
Yield 12-24 cookies, 12 serving(s)
Number Of Ingredients 7
Steps:
- - Have the cocoa, peanut butter, and oats pre-measured out before start and laid aside as they will be needed quickly.
- - Also lay about 2 feet of tin foil out on the counter in advance (ungreased).
- - Begin by putting white sugar, milk, and butter/margarine in cooking pot on the stove.
- - Turn fire on medium-low and stir continuously.
- - Wait for things to heat up and you want to adjust the fire to keep it at the perfect level, which is tiny, tiny bubbles slowly coming up almost like its on the verge of beginning to boil. (If there are bubbles everywhere and things are starting rumble, it's too high).
- Note: Very important to NOT overcook as sugar burns easily and tastes awful.
- - Once it's at the "perfect level," stir constantly for about 2 minutes than turn fire off but keep pot in place.
- - Drop in cocoa and quickly stir until all chunks are out.
- - Drop in peanut butter and stir until completely melted and stirred inches.
- - Drop in oats and stir in completely.
- - Quickly remove and using spoon, begin scooping up/dropping globs onto foil depending on size desired (I prefer a little over a tablespoon).
- - Let sit uncovered for 20 minutes, allowing them to harden up.
- - Once hardened, wash hands and scoop a little bit of creamy peanut butter onto tip of pointer finger.
- - Lightly and gently dab the top of a cookie with the tip of your finger and lift up, leaving a tiny Hershey-kiss shaped pile. Do this 8-10 times all over the top of each cookie (scooping up more onto finger as needed).
- Note: The amount done depends on taste; it just adds a hint of salty peanut butter taste on the top. You can easily break a test cookie in thirds to "test" 3 different amounts to find desired taste.
- - Once done, leave uncovered for a few hours before wrapping up. This allows peanut butter to dry-out and harden on top.
- - Eat and enjoy!
- ~TRY THESE TASTY, FUN IDEAS!~.
- ~ Make a batch but with every cookie unique, adding special things on top before hardening such as caramel candies, mini-marshmallows, raisins, white chocolate kisses, coconut, cashews, peanuts, pecans, walnuts, dark chocolate M&Ms, candy corn, frosting.etc!
- ~ Divide everything all the ingredients by 3 to make 3 different pots then take each pot and use a different filler; batch #1 using oats, batch #2 using rice crispies, cereal, and batch #3 using frosted corn flakes!
- ~ Use bigger globs and after putting each one down, push a small Reese peanut butter cup in the middle instead of dabbing peanut butter on after done!
- ~ Use ½ cup extra oats and 3 ½ inch globs and after putting each one down, push in 3 robin egg candies to make "robins nests!"
- ~ To holiday-ify, get small candy-coated Hershey kisses, pick out holiday's colors (ex: red, green, & white for christmas) and right after putting each glob down, push a few onto the top of each cookie!
- ~ Instead of using globs, flatten with a spoon into ¼ inch thick 3in square or circle and later use in place of chocolate bar when making yummy s'mores!
- NOTE: You'll see I used specific brand names for 2 things. The peanut butter because after using a few brands, me and others agreed that this one definitely tasted the best for the cookies. The oats because other brands such as Quaker were MUCH different textured and were hard and completely ruined the taste or texture of the entire experience. So following these aren't required but very recommended.
Nutrition Facts : Calories 203.4, Fat 8.8, SaturatedFat 2.9, Cholesterol 6.7, Sodium 68.2, Carbohydrate 28.2, Fiber 2.3, Sugar 17.6, Protein 5.3
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