Nutty Butter Munchies Recipes

NUTTY BUTTER MUNCHIES

Nutty Butter Munchies image

My sweet tooth flared up, so I had to get baking. Peanuts and pecans are everywhere in Louisiana, so I worked them into my buttery drop cookies. -Zenola Frazier, Tallulah, Louisiana

Provided by Taste of Home

Categories Desserts

Time 35m

Yield about 8 dozen.

Number Of Ingredients 12

Ingredients

1 cup butter, softened
1/2 cup chunky peanut butter
1 cup sugar
1 cup packed brown sugar
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups chopped pecans
1/2 cup salted peanuts

Steps:

Preheat oven to 350°. In a large bowl, cream butter, peanut butter and sugars until light and fluffy. Beat in eggs, one at a time, and extracts. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in nuts., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Flatten slightly with bottom of a glass dipped in sugar. Bake 10-12 minutes or until edges are light brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 75 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 46mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

PEANUT BUTTER MUNCHIES

Peanut Butter Munchies image

Make and share this Peanut Butter Munchies recipe from Food.com.

Provided by luvmybge

Categories Dessert

Time 56m

Yield 32 cookies

Number Of Ingredients 13

Ingredients

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/4 cup peanut butter
1 egg
1 tablespoon milk
1 teaspoon vanilla
3/4 cup powdered sugar, sifted before measuring
1/2 cup peanut butter
2 tablespoons granulated sugar

Steps:

Preheat oven to 350 degree F.
In a medium mixing bowl stir together flour, cocoa powder, and baking soda; set aside.
In a large mixing bowl beat together butter, the 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter with an electric mixer until combined.
Add egg, milk, and vanilla; beat well.
Beat in as much of the dry ingredients as you can with mixer.
Stir in remaining dry ingredients by hand with a wooden spoon.
Form chocolate dough into 32 balls about 1-1/4 inches in diameter.
Set aside.
For filling: Combine powdered sugar and 1/2 cup peanut butter until smooth.
Shape mixture into 32 ( 3/4-inch) balls.
On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball.
Shape the chocolate dough over the peanut butter filling, completely covering the filling.
Roll dough into a ball.
Repeat with the remaining chocolate dough and peanut butter filling balls.
Place balls 2 inches apart on an ungreased cookie sheet.
Lightly flatten with the bottom of a glass dipped in the 2 tablespoons granulated sugar.
Bake cookies in preheated oven for 8 minutes or until they are just set and surface is slightly cracked.
Let cookies stand for 1 minute.
Transfer cookies to wire racks; cool.

Nutrition Facts : Calories 127.4, Fat 6.3, SaturatedFat 2.6, Cholesterol 14.3, Sodium 72, Carbohydrate 16.5, Fiber 1, Sugar 10.6, Protein 2.6

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