White Chocolate Dipped Peanut Butter Stuffed Chocolate Cookies Food

WHITE CHOCOLATE DIPPED, PEANUT BUTTER STUFFED, CHOCOLATE COOKIES

Steps:

• Preheat oven to 350˚F.
• For the chocolate cookies: Place flour, cocoa powder, baking powder, and baking soda into a mixing bowl and whisk together.
• In the bowl of a stand mixer, fitted with a paddle attachment, cream together butter and both sugars.
• Add peanut butter and continue to cream together. Scrape down sides of the bowl, add egg, milk and vanilla and continue to mix together.
• Add dry mixture to the wet ingredients, in thirds, mixing after each addition.
• Add the melted dark chocolate and continue to mix together until a dough forms.
• For the peanut butter filling: In another mixing bowl beat together the peanut butter and powdered sugar until completely combined and no lumps remain.
• To assemble: Take 2 tablespoons of the chocolate cookie dough and form into a flat disc. Take 1 ½ teaspoons of the filling mixture and form into a ball.
• Place the peanut butter ball onto the center of the chocolate disc and carefully wrap the disc around the ball, until completely and evenly covered, pinching and sealing any visible openings and cracks.
• Roll the peanut butter stuffed chocolate ball to make smooth and place onto a parchment lined baking sheet. Repeat until you have filled 2 to 3 baking sheets with chocolate cookie balls, spaced 1 ½ inches apart. Using the back of a lightly greased measuring cup, gently flatten the tops of each cookie.
• Bake cookies (no more then 2 cookie sheets at a time) for 8 to 10 minutes or until slightly puffed up and baked through. Remove from oven and transfer cookies onto a baking sheet lined with a cooling rack. Cool the cookies completely, about 1 hour.
• Once cookies have cooled, dip half of each cookie into the melted white chocolate, gently shaking off any excess.
• Gently place dipped cookies onto a parchment lined baking sheet, ½ inch apart and sprinkle with chopped peanuts. Allow white chocolate to set, about 30 minutes. Serve.

WHITE LILY CHOCOLATE DIPPED PEANUT BUTTER COOKIES

Steps:

• Heat oven to 375. Coat baking sheet with no-stick cooking spray or parchment paper. Whisk together flour, baking soda, and salt in medium bowl. Combine butter flavored shortening, peanut butter, sugar, brown sugar, egg, and vanilla in large bowl; beat 2 minutes.
• Stir sour cream into wet ingredients as well as half the dry ingredients. Stir in remaining dry ingredients. Roll into 2" balls with oiled hands; place on prepared baking sheet about 3" apart. Flatten in crisscross pattern with floured fork to about 1/2" thickness. Bake 9-11 minutes or until cookies begin to look dry on top. Cool 2 minutes. Remove to cooling racks. Cool completely.
• Melt chocolate chips in microwave safe bowl in microwave. Add Crisco; stir until blended.
• Dip half of each cookie in chocolate dip. Cool on waxed paper in refrigerator until set.

CHOCOLATE DIPPED PEANUT BUTTER COOKIES

Steps:

• Preheat your oven to 325*F. Mix peanut butter, sugar and egg until well blended. Refrigerate 30 minutes. Roll peanut butter mixture into 18 balls. Place 2" apart on an ungreased cookie sheet. Flatten each ball, in a criss cross pattern with a fork.
• Bake 18 to 20 minutes or until lightly browned. Cool 5 minutes. Remove from cookie sheet to a wire rack; cool completely.
• Dip each end of the cookie into melted chocolate, shakinig off the excess. Now dip into chopped peanuts. Place cookies on wax paper(or parchment) which has been placed on the cookie sheet. Refrigerate until chocolate hardens. Enjoy!
• Note:.
• To melt chocolate using microwave, heat in a microwavable bowl on high 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted.

CHOCOLATE DIPPED PEANUT BUTTER BUGLES

Steps:

• Fill plastic food bag with peanut butter.
• Cut small hole in corner of bag.
• Twist open end of bag tight and carefully pipe the peanut butter into the Bugles.
• Do not overfill or the filling will leak out.
• In a microwave safe bowl, melt candy coating at 70% power for 1 1/ 2 minutes. Stir.
• Heat 1 to 1 1/2 minutes longer or until melted; stir until smooth.
• Chocolate can also be melted in the top of a double boiler.
• Dip the peanut butter filled end of each Bugle halfway into the chocolate coating.
• Place on waxed paper to dry.
• Note: You can also use chocolate chips melted with 2 teaspoons of shortening to dip the bugles. If chocolate needs rewarming while dipping, place in microwave for a few seconds til smooth.