GIANT PEANUT BUTTER CUP RECIPE BY TASTY
Here's what you need: milk chocolate chips, creamy peanut butter, powdered sugar, butter
Provided by Alix Traeger
Categories Desserts
Yield 10 servings
Number Of Ingredients 4
Steps:
- In a small bowl, place half of the chocolate chips.
- Melt in the microwave in 30 second intervals, stirring in between, until fully melted.
- Pour melted chocolate into a 10-inch (25 cm) tart pan making sure to coat the entire pan, including all sides.
- Refrigerate until set.
- In a large bowl, place the peanut butter, powdered sugar, and softened butter and mix until smooth.
- Pour the peanut butter into the tart pan and smooth the surface.
- Melt remaining chocolate and pour over the peanut butter.
- Smooth out the chocolate making sure it covers the entire surface.
- Refrigerate until set, about 1 hour.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 878 calories, Carbohydrate 80 grams, Fat 57 grams, Fiber 5 grams, Protein 17 grams, Sugar 65 grams
GIANT PEANUT BUTTER CUP COOKIES
I found this cookie recipe in First magazine many years ago. It is an excellent soft cookie. These large cookies are perfect for bake sales. If you make smaller cookies (1/8 cup dough per cookie), shorten baking time. This dough also makes an excellent plain cookie--without the peanut butter cup.
Provided by SharleneW
Categories Drop Cookies
Time 25m
Yield 16 large cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 325°.
- Combine flour, soda and salt.
- In mixer, beat the butter and sugar until creamy.
- Beat in vanilla and egg.
- Stir in flour mixture.
- Measure out 1/4 cups of dough and place on ungreased cookie sheet (4 cookies per sheet--these are big cookies) Cut each peanut butter cup into 4 pieces and push 8 pieces into top of each cookie, flattening the dough a bit.
- Bake until cookies are golden brown, about 15 minutes.
- (The centers will still be a bit pale and soft).
- Let cookies cool for at least 1 minute on baking sheet before moving them to rack to cool.
Nutrition Facts : Calories 704.4, Fat 39.7, SaturatedFat 17.2, Cholesterol 59.1, Sodium 583.3, Carbohydrate 80.6, Fiber 3.7, Sugar 61.3, Protein 11.7
PEANUT BUTTER CUP COOKIES
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
- Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
- Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
Nutrition Facts : Calories 122 calories, Carbohydrate 14.4 g, Cholesterol 11.3 mg, Fat 6.5 g, Fiber 0.6 g, Protein 2.4 g, SaturatedFat 2.7 g, Sodium 119.1 mg, Sugar 9.2 g
PEANUT BUTTER CUP COOKIES RECIPE BY TASTY
Here's what you need: unsalted butter, brown sugar, egg, vanilla, peanut butter, all-purpose flour, salt, baking soda, mini peanut butter cup
Provided by Julie Klink
Categories Desserts
Yield 16 cookies
Number Of Ingredients 9
Steps:
- In a bowl, add the butter and brown sugar, and stir to combine.
- Add the egg and mix until fully incorporated.
- Stir in the peanut butter and vanilla.
- Add the flour, salt, and baking soda.
- Gently fold in the peanut butter cups.
- Chill dough for at least 1 hour.
- Preheat oven to 350˚F (180˚C).
- Once dough is chilled, scoop out a ball about 2 inches (5 cm) wide. Place on a parchment paper-lined baking sheet, leaving about 2-inches (5 cm) in between each ball of dough.
- Bake for 8 to 10 minutes, until bottom edges of cookies are golden.
- Let cookies cool. Can be stored in an airtight container up to 5 days.
- Enjoy!
Nutrition Facts : Calories 217 calories, Carbohydrate 23 grams, Fat 12 grams, Fiber 0 grams, Protein 3 grams, Sugar 14 grams
GIANT PEANUT BUTTER CUP COOKIES
Make and share this Giant Peanut Butter Cup Cookies recipe from Food.com.
Provided by Nikki Kate
Categories Drop Cookies
Time 15m
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F.
- Beat butter, sugar and peanut butter in medium bowl until creamy.
- Add egg and vanilla; beat well.
- Stir together flour, baking soda and salt; add to butter mixture, blending well.
- Drop dough by level 1/4 cup measurements onto ungreased cookie sheets, 3 cookies per sheet.
- Cookies will spread while baking.
- Push about 7 pieces of peanut butter cup into each cookies, flattening cookie slightly.
- Bake 15 to 17 minutes or until ligh golden brown around the edges.
- Centers will be pale and slightly soft.
- Cool 1 minute on cookie sheet.
- Remove to wire rack; cool completely.
Nutrition Facts : Calories 1198.6, Fat 70, SaturatedFat 26.7, Cholesterol 61.3, Sodium 817.3, Carbohydrate 130.3, Fiber 7.4, Sugar 101.5, Protein 23.2
GIANT PEANUT BUTTER COOKIES
My favorite peanut butter cookie. Not too peanuty and a nice texture. Makes 20 regular-size or 10 3-inch cookies.
Provided by SharleneW
Categories Dessert
Time 24m
Yield 10 three inch cookies
Number Of Ingredients 10
Steps:
- Heat oven to 375°.
- In large bowl, combine sugars, margarine, peanut butter, vanilla and egg; beat well.
- Lightly spoon flour into measuring cup and level off.
- Add flour, baking powder, baking soda and salt; mix well.
- If you are making the large cookies, it helps to chill the dough for an hour or so at this point, before shaping. It seems to make a firmer cookie--less likely to break. If you aren't concerned about that, you can skip this step.
- Shape about 1/4 cup dough (for 3-inch cookie) into a ball and place 4 inches apart on ungreased cookie sheet (6 per sheet).
- Bake at 375° for 13-16 minutes.
- Remove from cookie sheet and cool completely on wire rack.
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PEANUT BUTTER CUP COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.9/5 (26)Category CookiesCuisine AmericanTotal Time 1 hr 45 mins
- In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter, brown sugar, and granulated sugar together on medium speed until combined. On low speed, beat in the peanut butter, egg, and vanilla extract. Turn the mixer up to high and beat until light in color and smooth, about 1-2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On low speed, slowly pour in the dry ingredients. Mix until combined.
- Cover tightly and chill the cookie dough for at least 1 hour and up to 4 days. Chilling is recommended; this soft cookie dough will overspread unless chilled.
- Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
GIANT PEANUT BUTTER CUP - LOVE IN MY OVEN
From loveinmyoven.com
5/5 (21)Category DessertsCuisine AmericanTotal Time 45 mins
- In a large microwaveable bowl, add 2 cups of the chocolate, along with 1 tbsp of coconut oil (if using). Heat the chocolate in the microwave, on high, for 30 seconds, before stopping and stirring it. Heat it again for another 30 seconds before stirring, and so on, until the chocolate is entirely melted. Pour the chocolate into the base of a 9″ tart pan with a removeable base. Spread the chocolate evenly into the tart pan, and use a spoon to spread the chocolate up the sides of the pan. Refrigerate for 15 minutes.
- In another microwaveable bowl, add the peanut butter with the white chocolate chips. Microwave the mixture on high, for 30 seconds, before stopping and stirring. Repeat as necessary, until the white chocolate is melted. Remove the tart pan from the fridge and pour in the peanut butter filling, smoothing it out evenly with a spoon. Pop it back in the fridge for 10 minutes.
- Using the same bowl you used for the first batch of chocolate, microwave 1 1/2 cups of the remaining chocolate and the remaining coconut oil (if using), using the same procedure as above. Once the chocolate is hot and melted, add the last 1/2 cup of chocolate, stirring continuously until it is also melted. Remove the tart pan from the fridge, and pour in the chocolate, covering up the peanut butter filling. Refrigerate until set, about 20 minutes. Slice and serve!
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