CHOCOLATE PEANUT BUTTER JACK-O'-LANTERN COOKIES RECIPE
These jack-o'-lanterns are made from thin chocolate roll-out cookies sandwiched over peanut butter. They're chocolatey-nutty, crispy-creamy, Halloween treats.
Provided by Carrie Vasios Mullins
Categories Cookies
Time 1h
Yield 18 sandwiches
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt; set aside. In a large bowl, cream together butter and sugar with an electric beater until light and fluffy, about 3 minutes. Beat in egg and vanilla extract. Add flour mixture to bowl and beat until just combined. Dough should come together, if too crumbly, add 1 teaspoon water. Form dough into a ball, cover with plastic wrap and chill in refrigerator for one hour.
- Adjust oven rack to upper and lower middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper. Divide dough in half and roll one half out onto a lightly floured surface to a thickness of approximately 1/8th- inch. Cut out 12 pumpkins using a pumpkin-shaped cookie cutter and transfer to a prepared baking sheet. Repeat with remaining dough. Using a pairing knife, cut jack-o-lantern faces into 1/2 of the cookies. Bake cookies until just dry on top, about 10 minutes. Let cool for 5 minutes then transfer to a wire rack to finish cooling. When completely cooled, spread top of faceless cookies with about 1 teaspoon of peanut butter (more or less depending on how much you like peanut butter). Top with a face cookie to complete sandwiches.
PEANUT BUTTER STUFFED CHOCOLATE JACK-O'-LANTERN COOKIES
Sweet and creamy peanut butter buttercream, sandwiched between two milk chocolate covered chocolate sugar cookies!
Provided by Tieghan Gerard
Time 45m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350 degrees. In a large mixing bowl, cream together the butter, sugar, and vanilla until light and fluffy, about 3-5 minutes. Add the egg and mix until evenly combined. Add the flour, 1/2 cup cocoa powder, baking soda, and salt, beat until combined and the dough forms a ball. If your dough feels too wet to roll out, add the additional 2 tablespoons cocoa powder.2. Generously flour your work surface. Divide the dough in half and flatten each half into a disk. Roll out the dough to 1/4 inch thickness. Make sure you're using enough flour or your dough will stick. Cut out the cookies using a pumpkin cookie cutter or pumpkin cookie stamp. Carefully transfer the cookies to a parchment-lined baking sheet. Cover the baking sheet and place the sheet in the freezer, freeze until firm, about 10 minutes. Roll out the leftover scraps, and repeat with the remaining disk of dough.3. Bake the cookies for 10-12 minutes. Cool on the baking sheet five minutes and then transfer to a wire cooling rack to cool completely.4. To make the filling. Add the peanut butter, butter, powdered sugar, and vanilla to the bowl of a stand mixer. Beat until light and fluffy.5. Dip half of the cookies, stem side down, into melted chocolate to coat about 1/3 of the top (see photos). Decorate as desired with additional melted chocolate. Sprinkle with sea salt. Chill the cookies in the freezer for 10 minutes. Spread the peanut butter filling over the cookie halves with no chocolate. Place the top cookie, chocolate side up over the peanut butter, gently pressing to adhere. Cookies can be served immediately or stored in an airtight container for up to 3 days.
Nutrition Facts : Calories 397 kcal, ServingSize 1 serving
PEANUT BUTTER COOKIES
I've been baking these since I was a little girl. Nothing better than a glass of milk and a couple of warm peanut butter cookies!
Provided by Christine
Categories Dessert
Time 22m
Yield 24-36 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375º.
- Mix first six ingredients.
- Add the rest of the ingredients.
- Mix well.
- Roll into balls and press down with a fork dipped in sugar or flour.
- Bake for 10-12 minutes on ungreased cookie sheet (I usually grease my cookie sheet anyway). Ovens vary so your baking time may be less. Just keep an eye on them.
DOUBLE PEANUT BUTTER COOKIES
THE EXTRA TASTE of peanut butter in the middle of the cookie is a delicious surprise the first time you bite into one. It's a nice, soft cookie and fun to make with little helpers. Kids love to put that extra dab of peanut butter in the middle and snitch some at the same time. -Jeannette Mack, Rushville, New York
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 20 cookies.
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, sugar, baking soda and salt. Cut in shortening and peanut butter until mixture resembles coarse crumbs. , Beat in corn syrup and milk. Shape into a 10-in. roll; wrap in waxed paper or foil. Refrigerate for at least 3 hours. , Unwrap dough; cut into 1/4-in. slices; place half of the slices 2 in. apart on ungreased baking sheets. Top each with 1/2 teaspoon of peanut butter. Top with remaining slices; seal edges with a fork., Bake at 350° for 12-14 minutes or until lightly browned. Cool for 2 minutes; remove from pans to wire racks to cool completely.
Nutrition Facts : Calories 295 calories, Fat 16g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 193mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g protein.
RICH PEANUT BUTTER COOKIES
Peanut butter chips are the secret flavor boost in these otherwise traditional cookies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. In large bowl, beat brown sugar, peanut butter, butter and egg with electric mixer on medium speed until creamy, or mix with spoon. Stir in flour, baking soda, baking powder and salt. Stir in peanut butter chips.
- Shape dough into 1 1/2-inch balls. Dip tops of balls into granulated sugar. Place balls, sugared sides up, about 3 inches apart on ungreased cookie sheet (do not flatten).
- Bake cookies 9 to 10 minutes or until light brown. Cool 5 minutes; remove from cookie sheet to wire rack.
Nutrition Facts : Calories 175, Carbohydrate 21 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 130 mg
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