CHOCOLATE-PEANUT BUTTER CUP COOKIES
If you want to still enjoy one of these soft, chocolate chip peanut butter cup cookies the day after you make them, you'd better find a good hiding spot. -Jennifer Krey, Clarence, New York
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, cream butter, peanut butter and sugars until light and fluffy, 5-7 minutes. Beat in egg yolks, milk and vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture and mix well. Stir in chips and peanut butter cups., Drop heaping tablespoons 2 in. apart onto ungreased baking sheets. Bake until set (do not overbake), 8-10 minutes. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container.
Nutrition Facts : Calories 170 calories, Fat 10g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 100mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE PEANUT BUTTER COOKIES
This soft and chewy low-carb cookie recipe, developed by our Test Kitchen, calls for canola oil instead of butter to reduce the saturated fat. It's hard to eat just one!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 4 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Beat first four ingredients until blended. Add vanilla; beat in eggs one at a time. Whisk together flour, cocoa, baking soda and salt; gradually beat into peanut butter mixture (dough will be sticky). Stir in chocolate chips., Drop dough by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten slightly with a glass. , Bake cookies until set and tops are cracked, 8-10 minutes. Cool 2 minutes before removing to wire racks to cool.
Nutrition Facts : Calories 86 calories, Fat 5g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 81mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE PEANUT BUTTER CUP COOKIES
These are THE BEST cookies I have ever eaten. They are a definite hit. If you like peanut butter and chocolate - these cookies are for you!
Provided by Joanna Knudsen
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h10m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter, peanut butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the peanut butter mixture. Mix in the chocolate chips, peanut butter chips, and peanut butter cups. Drop by tablespoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Let cool for 1 or 2 minutes on sheet before removing, or they will fall apart.
Nutrition Facts : Calories 230.4 calories, Carbohydrate 25.2 g, Cholesterol 24.2 mg, Fat 13 g, Fiber 1.2 g, Protein 4.8 g, SaturatedFat 7.2 g, Sodium 133.3 mg, Sugar 16.8 g
CHOCOLATE PEANUT BUTTER CUP COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 25m
Yield 24 cookies
Number Of Ingredients 2
Steps:
- Preheat the oven to 350 degrees F.
- Slice the cookie dough into 1-inch-thick slices, then into quarters. Place one quarter into each cup of a mini muffin pan. Bake for 9 to 11 minutes.
- While the dough is still warm, push a peanut butter cup into each muffin cup and let cool in the pan. When the cookies are cool, use a spoon to remove them.
CHOCOLATE AND PEANUT BUTTER COOKIES
My mother-in-law was known for her chocolate and peanut butter cookies, and her special Sunday dinners. She always enjoyed baking and even worked in a bakery to help put her sons through college. Her cookies were always picture-perfect. -Cathy Pawlowski, Naperville, Illinois
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 5 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually add flour to creamed mixture and mix well., Shape into 3/4-in. balls. Coat bottom of a glass with cooking spray, then dip it in sugar. Flatten cookies with prepared glass, redipping glass in sugar as needed. Place on baking sheets. Bake until set, 12-15 minutes. Cool on a wire rack., In a small bowl, beat the brown sugar, peanut butter and butter until smooth. Spread 1 teaspoon over each cookie. Combine glaze ingredients; gently spread 3/4 teaspoon over each peanut butter layer. Store in a single layer in airtight containers.
Nutrition Facts : Calories 157 calories, Fat 10g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 75mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE PEANUT BUTTER CUPS
A simple but decadent confection that quells the urge to dip your chocolate bar in the peanut butter.
Provided by SHAUNNSMOM
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 2h
Yield 12
Number Of Ingredients 4
Steps:
- Trim 12 paper muffin cup liners to half of their height.
- Place 1/2 chocolate chips in a microwave safe container. Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm.
- In a small bowl, mix together peanut butter, confectioners' sugar and salt. divide into the chocolate cups. Melt the remaining chocolate, and spoon over peanut butter. Spread chocolate to edges of cups.
Nutrition Facts : Calories 289.9 calories, Carbohydrate 25.5 g, Cholesterol 8.9 mg, Fat 19.8 g, Fiber 1.3 g, Protein 7.2 g, SaturatedFat 7.6 g, Sodium 191.9 mg, Sugar 21.4 g
CHOCOLATE PEANUT BUTTER CUP COOKIES (ABSOLUTELY 2-DIE-4!)
Steps:
- Combine chocolate in bowl and microwave at 50% for about 2 minutes, stir and repeat until smooth and melted (or do it the old-fashioned double boiler way if you prefer). Cool slightly. Combine sugar and fat in large bowl. Beat at medium speed with elec. mixer until blended and crumbly. Beat in eggs, one at a time, then salt and vanilla. Reduce speed to low. Add chocolate slowly. Mix until well blended. Stir in flour and soda with spoon until well blended. Shape dough into 1 1/4 inch balls. Roll in chopped peanuts. Place 2 inches apart on ungreased baking sheets. Bake at 350F. for 8-10 minutes or until set. Press a frozen (important) peanut butter cups into the center of each cookie immediately upon removing them from the oven. Press cookies up against peanut butter cup if desired for appearance, but, do not touch the peanut butter cup again since it is now melted, it must remain intact. Cool completely. Melt the peanut butter chips and drizzle back and forth over the cookies using a parchment pouch or plastic bag with a little snip off the corner. Repeat with the chocolate, only drizzling at another angle from the peanut drizzle. These go fast.
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