CHOCOLATE PEANUT COOKIES
When I want chocolate chip cookies, I bake this variation, which is full of other goodies, such as candy and peanuts. The cookies are crisp on the outside and moist and tender in the middle. -Clara Coulson Minney, Washington Court House, Ohio
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the peanuts, chocolate chips and peanut butter cups., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks. Store in an airtight container.
Nutrition Facts : Calories 82 calories, Fat 5g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 68mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE SWIRL MERINGUE COOKIES
These chocolate swirled meringue cookies are made from just 5 ingredients. Follow the recipe closely because these require precision. Use my video tutorial, step-by-step photos, and success tips as your guide.
Provided by Sally
Categories Desserts
Time 2h30m
Number Of Ingredients 6
Steps:
- Preheat oven to 250°F (121°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Melt the chocolate first so it can cool down before folding into the batter. You can melt the chocolate in a double boiler or the microwave. If using the microwave: place the chopped chocolate in a medium heat-proof bowl. Melt in 20 second increments, stirring after each increment until completely melted and smooth. Set aside.
- In a completely clean residue-free large glass or metal mixing bowl, using a handheld mixer or stand mixer fitted with a whisk attachment, beat the egg whites, cream of tartar, and salt together on high speed until soft peaks form, about 2 minutes. With the mixer running on high speed, slowly add the sugar and beat until stiff glossy peaks form, about 2 more minutes. Do not over-beat.
- Gently fold in the chocolate. To maintain swirls, you don't want to completely mix it in. Don't worry if you don't use all 2 ounces- you can add some to the piping bag in the next step.
- Add an open star piping tip (I recommend Wilton 1M) to your piping bag (disposable or reusable). Drizzle any leftover chocolate along the inside of your piping bag (this is optional). Add the meringue batter. It won't all fit, so only use half to start.
- Pipe 1.5 inch swirls until you use up all the batter. See the video tutorial above if you need a visual. The cookies don't spread, so you can pipe them just 1-2 inches apart. Top each with sprinkles, if desired.
- Bake for 1 and 1/2 hours. (You can bake both baking sheets at once.) Do not open the oven as the meringues bake. Turn off the oven after 1.5 hours and let the meringues sit inside as the oven cools for 30 minutes or until the oven has cooled completely.
- Remove meringues from the oven and cool completely on the baking sheets. Once cool, use a flat spatula to remove the meringues from the baking sheets.
- Cover and store meringues at room temperature for up to 2 weeks.
CHOCOLATE-PEANUT MERINGUE KISSES
Chocolate chips and chopped peanuts add a salty-sweet surprise to these dainty confections. They're a crowd-pleasing dessert to serve at a Passover seder.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 30
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. In a medium heatproof bowl, combine egg whites, confectioners' sugar, and pinch of salt. Set bowl over (not in) a pot of barely simmering water and cook, whisking constantly, until mixture is warm and frothy and sugar is dissolved, 1 to 2 minutes. Remove bowl from heat and, using an electric mixer, beat mixture on high until stiff, glossy peaks form, about 3 minutes. Beat in vanilla, then fold in peanuts and chocolate. Transfer mixture to a quart-size zip-top bag; with scissors, cut a 3/4-inch hole in one corner.
- Pipe 30 mounds (1 inch tall and 1 1/2 inches wide), 1 inch apart, on a parchment-lined rimmed baking sheet. Bake, using the handle of a wooden spoon to keep oven door slightly ajar, until dry to the touch, about 20 minutes, rotating halfway through. Let cool completely on sheet on a wire rack before peeling off parchment.
Nutrition Facts : Calories 223 g, Fat 9 g, Fiber 2 g, Protein 5 g, SaturatedFat 3 g
PEANUT BUTTER-CHOCOLATE MERINGUE COOKIES
Try our Peanut Butter-Chocolate Meringue Cookies that look like they belong in a shop window. These chocolate meringue cookies are great for beginners.
Provided by My Food and Family
Categories Dairy
Time 1h40m
Yield 12 servings, 2 filled meringue cookies each
Number Of Ingredients 6
Steps:
- Heat oven to 200ºF.
- Cover 2 baking sheets with parchment. Draw 24 (1-1/2-inch) circles on each parchment sheet.
- Grate 1 oz. chocolate. Beat egg whites and cream of tartar in medium bowl with mixer on high speed until soft peaks form. Add sugar, 1 Tbsp. at a time, beating constantly until stiff peaks form. Gently stir in vanilla and grated chocolate.
- Spoon egg white mixture into resealable plastic bag; cut 1/2-inch piece off one bottom corner. Use circular motion to squeeze about 1 Tbsp. egg white mixture over each circle on parchment.
- Bake 1 hour 10 min. or until meringues are dry and can easily be transferred from parchment to wire racks; cool completely. Meanwhile, melt remaining chocolate as directed on package; stir in peanut butter. Cool.
- Spread flat sides of 24 cookies with peanut butter mixture, adding about 1 tsp. to each. Cover with remaining cookies, flat sides down.
Nutrition Facts : Calories 120, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 40 mg, Carbohydrate 18 g, Fiber 1 g, Sugar 16 g, Protein 3 g
CHOCOLATE MERINGUE COOKIES
There are the best chocolate meringues ... crispy on the outside and a bit gooey on the inside. It's like eating a rich fudgy brownie. You would never know they were not only fairly low in fat, but also in calories (at least for something that yummy and chocolatey). The recipe comes from the Creative Chef 2 Cookbook, put out by the Tourette's Association of America. It was one of the best cookbooks I ever had. Note: Although the cookies do expand somewhat, they shouldn't flatten and spread too much, as the thicker they are, the more fudgey the center will be. The extra room is also to allow for more air to circulate the meringue, making for a more even texture.
Provided by Charmed
Categories Drop Cookies
Time 30m
Yield 36 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350.
- Grease the cookie sheets, and cover with parchment paper or wax paper.
- (I usually spray the paper with non-stick vegetable spray).
- Melt the chocolate chips over hot water in double boiler.
- If you prefer (and this is the way I prefer doing it), you can melt them in the microwave.
- Start by cooking for 20 seconds.
- Stir and return to the microwave for another 10 seconds.
- Stir again, and repeat the process until all the chips are melted.
- Beat the egg whites until foamy, and then begin gradually adding the sugar while continuing to beat.
- Beat until stiff.
- Then beat in the vanilla and vinegar.
- Gently fold in the chocolate and nuts, if desired.
- Drop the batter, a teaspoon at a time, onto the sheets, leaving about 3 inches between each.
- Bake for 10 minutes or until firm to the touch.
- Remove immediately from sheets.
- Store in airtight container.
- NOTE: Try not to store these for too long.
- Although they will keep, they will dry out a bit and lose that gooeyness inside somewhat, which is what makes them so special.
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