Marbled Peanut Butter Chocolate Snickers Cookies Recipes
MARBLED CHOCOLATE PEANUT COOKIES
This recipe came about by accident when I was making both my husband's favorite peanut butter cookies and my favorite chocolate cookies. I had two small portions of dough left over and decided to combine them into one flavor-filled cookie. -Shirley DeLange, Byron Center, Michigan
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 9-1/2 dozen.
Number Of Ingredients 22
Steps:
- In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in peanuts; set aside. , For chocolate dough, in another bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in chocolate chips. Gently fold in peanut butter dough until slightly marbled., Drop by heaping tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 350° for 14-16 minutes or until lightly browned and firm. Remove to wire racks to cool completely.
Nutrition Facts : Calories 237 calories, Fat 12g fat (6g saturated fat), Cholesterol 40mg cholesterol, Sodium 171mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
MARBLED CHOCOLATE PEANUT BUTTER COOKIES
These are a flat, chewy chocolate cookie with a pool or gooey peanut butter marbled in the middle! Yield is a guess..sorry!
Provided by sofie-a-toast
Categories Drop Cookies
Time 30m
Yield 30 cookies
Number Of Ingredients 9
Steps:
- Combine flour, cocoa, baking soda and salt in a small bowl.
- Cream butter and sugar until light and fluffy. Beat in eggs and vanilla.
- Slowly blend the dry mix into butter mixture.
- Make small (teaspoonfuls) balls of the cookie dough. Press your thumb in the middle of the ball (like a thumbprint cookie). Put a small dollop of peanut butter in the indent. Press a little extra dough on top of the cookie to cover the peanut butter (its okay if a little is still showing). Place onto ungreased cookie sheet, 2 inches apart.
- Bake in a 350 degree oven 10 minutes.
Nutrition Facts : Calories 163.3, Fat 8.3, SaturatedFat 5, Cholesterol 32.7, Sodium 153.3, Carbohydrate 20.9, Fiber 0.6, Sugar 13.4, Protein 1.8
SNICKERS™-STUFFED PEANUT BUTTER COOKIES
Surprise! Candy is baked inside these yummy peanut butter cookies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. In medium bowl, stir cookie mix, oil and egg until soft dough forms. Shape dough into 24 balls. For each cookie, wrap 1 dough ball around candy bar. Place 2 inches apart on ungreased cookie sheet.
- Bake 12 to 15 minutes or until light golden brown. Cool 3 minutes; remove from cookie sheet to cooling rack. If frosting cookies, cool completely.
- Spread frosting on cooled cookies; sprinkle with candy sprinkles. Store completely cooled cookies in airtight container.
Nutrition Facts : Calories 250, Carbohydrate 33 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 170 mg, Sugar 25 g, TransFat 1 1/2 g
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- Heat oven to 375°F. Line small muffin cups* (1-3/4 inches in diameter) with paper or foil baking cups, if desired
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