PEANUT BUTTER SURPRISE COOKIES
These cookies will have a moist, brownielike texture the day you make them and get crispier the following day.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 50m
Yield Makes 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined, scraping down bowl as needed. Add eggs and vanilla, and beat until incorporated.
- In a small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually beat in flour mixture in 2 batches.
- Scoop off dough by the tablespoon; roll into balls. Place granulated sugar on a plate; roll balls in sugar, coating completely. Place 2 inches apart on a nonstick insulated baking sheet.
- Bake until cookies begin to puff up slightly, about 7 minutes. Remove from oven. Press one peanut butter cup in center of each cookie. Return to oven; continue baking until cookies are golden brown and chocolate has begun to melt, about 6 minutes more. Let cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely.
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.
MARTHA STEWART'S PEANUT-BUTTER SURPRISES
I make this recipe every year for Christmas. Definitely a family favorite and one of my most requested recipes. (*Note - prep time is estimated and does not include chill time)
Provided by ltlmishu
Categories Dessert
Time 42m
Yield 2 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line two baking sheets with parchment. 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 "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.
Nutrition Facts : Calories 2937.8, Fat 164.1, SaturatedFat 69, Cholesterol 333.5, Sodium 847.8, Carbohydrate 357.5, Fiber 19.3, Sugar 235.4, Protein 43.6
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 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
LOADED PEANUT BUTTER COOKIES
These thick and chewy flourless cookies give off major comfort food vibes. The oats and coconut give them a chewy texture and heft, while the peanut butter cup candies double down on the chocolate-peanut butter profile. For the ideal soft and chewy texture, make sure to bake the cookies until they are very softly set at the edges and then cool slightly on the baking sheets to set as they will be delicate while warm.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 12 loaded peanut butter cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 350˚ F. Spread the oats on a large baking sheet and bake until lightly toasted, 10 to 12 minutes. Let cool. Line 2 separate baking sheets with parchment paper.
- Combine the peanut butter and butter in a large bowl and beat with a mixer on medium speed. Add the brown sugar, granulated sugar, salt, baking powder and baking soda and beat until smooth, 1 to 2 minutes. Beat in the eggs, then with a rubber spatula, stir in the toasted oats, chocolate chips, coconut and peanut butter cups.
- Scoop 12 mounds of dough (about 1/3 cup each), packing the dough together, and arrange about 2 inches apart on the baking sheets. Lightly flatten with your fingers.
- Bake, switching the pans halfway through, until the edges of the cookies are set but still soft, 20 to 24 minutes. If any cookies are misshapen, use a spatula to press the edges back into a round shape. Let the cookies cool 10 minutes on the pans, then transfer to a rack to cool completely (the cookies will hold together best when fully cooled).
PEANUT BUTTER AND JELLY SANDWICH SURPRISES
Provided by Food Network
Time 55m
Yield 2 dozen
Number Of Ingredients 10
Steps:
- COMBINE flour, 1/2 cup plus 1 tablespoon sugar, baking soda and salt in large bowl; cut in peanut butter and shortening, using pastry blender or 2 knives until mixture resembles coarse meal.
- COMBINE milk, egg yolk and vanilla extract in small bowl; beat with fork until blended. Add to flour mixture. Transfer mixture to an electric mixer; beat at low speed until well blended. Divide dough in half. Wrap with plastic wrap. Refrigerate at least 1 hour.
- HEAT oven to 350 degrees F.
- ROLL each half of dough between sheets of plastic wrap to 1/8-inch thickness. Cut with 2 1/2-inch heart-shaped cookie cutter. Place half the cut-outs 1 inch apart on ungreased baking sheets. Place about 1/2 measuring teaspoon jelly in center of each. Top with remaining cutouts. Press edges with fork. Pierce top several times with toothpick. Sprinkle tops of cookies lightly with sugar.
- Bake 10 to 11 minutes or until golden brown. Sprinkle again with sugar. Cool 2 minutes on baking sheets; transfer to cooling racks to cool completely.
SNICKER SURPRISE PEANUT BUTTER COOKIES
I found this recipe next to a Snickers coupon. It is absolutely fabulous. The Snickers is hidden inside the cookie so it makes for a nice surprise when you bite in. This cookie works perfectly as part of a Xmas cookie platter. If you are a Snickers fan, you are in for a real treat.
Provided by angelcakes
Categories Dessert
Time 35m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 300°F.
- In a medium bowl, sift together flour, baking soda, and salt.
- In a large bowl, mix together butter, peanut butter, and sugars until light and fluffy.
- Add eggs and vanilla and combine thoroughly.
- Then mix in flour mixture.
- Cover and chill dough 2-3 hours.
- To form cookie, scoop a tablespoon of chilled dough and flatten.
- Place a miniature Snickers in the center and form the dough into a ball around the Snickers.
- Place on a greased cookie sheet.
- Bake for 10-20 minutes.
- Cool cookies on a rack.
- Optional: Decorate cookies with powdered sugar or drizzled melted chocolate or both.
PEANUT SURPRISE COOKIES
These cookies are very easy to make with ingredients usually found in the pantry with the exception of chocolate covered caramel candies. I hope you like them. My family absolutely loves these cookies. I usually only make them at Christmas time so they are special.
Provided by Helen
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h15m
Yield 42
Number Of Ingredients 11
Steps:
- In a large bowl, cream together the margarine, peanut butter, 1/2 cup white sugar and brown sugar until smooth. Beat in the egg. Combine the flour, baking powder, baking soda and salt; stir into the peanut butter mixture. Cover and chill dough until firm, about 30 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Roll chilled dough into 1 inch balls. Press a caramel candy into the center of each ball so that it is completely covered with dough. Roll balls in remaining sugar and place 2 inches apart onto ungreased cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven, until set. Cool on baking sheets for 2 minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 99.5 calories, Carbohydrate 13.1 g, Cholesterol 4.4 mg, Fat 4.8 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 91.1 mg, Sugar 8.6 g
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