PEANUT BUTTER BALLS (TRUFFLES)
Using only a few simple ingredients, these peanut butter balls come together in a snap. Follow the recipe closely and review the chocolate dipping success tips and video tutorial above, as well as the recipe notes below before beginning.
Provided by Sally
Categories Desserts
Time 1h30m
Number Of Ingredients 8
Steps:
- Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium-high speed in a large bowl until creamy and smooth, about 2 minutes. Add the peanut butter and beat until combined, about 1 minute. Add the vanilla extract, salt, and confectioners' sugar and beat on low for 2 minutes until everything is combined. The mixture is supposed to be a little soft, yet very crumbly. (Don't worry, the warmth of your hands will bring it together.)
- Roll peanut butter dough into 1-inch balls (about 1 scant Tablespoon of dough each) and place on the baking sheet. Keep working and rolling the dough in your hands until the peanut butter balls come together. You should have about 32-35 balls total.
- Cover and chill the shaped peanut butter balls in the refrigerator for at least 1 hour and up to 1 day. During the last few minutes of the chilling time, begin melting the chocolate and oil together. You can melt it in a double boiler or the microwave. If using the microwave: place the chocolate and oil in a medium heat-proof bowl. I recommend using a liquid measuring cup because its depth makes dipping really easy. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate sit for 5 minutes to slightly cool before dipping.
- Remove peanut butter balls from the refrigerator. Working with 1 at a time, submerge into the chocolate, then carefully lift out using a fork or the spiral candy dipping tool. Tap the fork/tool gently on the side of the bowl/measuring cup to rid excess chocolate. If you used a fork, use a toothpick or a 2nd fork to help you slide the ball off of the fork and onto the baking sheet. If you used the dipping tool, just invert the ball onto the baking sheet. (See video tutorial above for how I do this.) If you have leftover chocolate, reheat it and drizzle on top of the truffles. Top with sprinkles, if desired.
- Refrigerate peanut butter balls for 30 minutes or until chocolate has completely set before serving.
- Store in an airtight container at room temperature for 2 days or in the refrigerator for up to 2 weeks.
PEANUT BUTTER PINWHEEL CANDY
Steps:
- With electric mixer, combine mashed potatoes, butter, and 1 cup sugar.
- Add in remaining sugar, 1 cup at a time. Start by adding 6 cups of powdered sugar, if the dough is not moldable in your hands and can't be rolled into a ball, continue to add sugar until it is firm.
- Stir in vanilla.
- Refrigerate filling for 1 hour.
- Once chilled, divide dough into two pieces and place one piece on a clean surface that you've generously dusted with powdered sugar. Dust the surface of the dough with additional sugar, and use a rolling pin to roll dough out into a rectangle about 1/4" thick. Make sure that your dough can be rolled at this point, if it's too sticky or falling apart, you may need to add more sugar, re-shape it into a ball, and start over.
- Once dough has been rolled into a 1/4" rectangle, spread evenly with peanut butter, leaving a small amount of space peanut butter-free around the perimeter of the dough.
- Starting with the longer side of your rectangle, gently but tightly roll into a lot.
- Use a knife to slice into pieces about 1/2" thick.
- Repeat steps 5-8 with remaining half of dough.
- Serve and enjoy.
Nutrition Facts : Calories 71 kcal, Carbohydrate 18 g, Sodium 1 mg, Sugar 18 g, ServingSize 1 serving
PEANUT BUTTER SWIRLS
A honey-blond version of the beloved cinnamon bun, these tender peanut-butter rolls are a delightful breakfast or brunch offering.-Jeanne Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Time 1h10m
Yield 1 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, combine 1-1/4 cups flour, sugar, yeast and salt. In small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface. Roll into a 12x10-in. rectangle. For filling, in a small bowl, combine the sugar, butter, 1/4 cup cream, peanut butter, brown sugar and honey. Stir in peanuts and peanut butter chips. Spread half of filling to within 1/2 in. of edges; reserve remaining filling for topping., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place cut side down in a greased 13x9-in. baking pan. Cover and let rise in a warm place for 30 minutes., Bake at 325° for 24-28 minutes or until golden brown. In a small bowl, beat confectioners' sugar, remaining filling and cream; spread over warm rolls. Cool on wire racks.
Nutrition Facts :
PEANUT BUTTER BROWNIE SWIRL COOKIES
Why settle for one cookie flavor when you can have three? Peanut butter, sugar cookie and fudgy brownie batter are swirled together and baked into one giant cookie, making for a slice-and-bake you'll want to serve at parties and keep in the freezer for a weeknight cookie fix.
Provided by Food Network Kitchen
Categories dessert
Time 8h20m
Yield 24 cookies
Number Of Ingredients 10
Steps:
- For the peanut butter cookie dough: Whisk together 2 cups flour, 1/2 teaspoon baking soda and 1/2 teaspoon salt in a large bowl.
- Beat 1 stick plus 2 tablespoons butter, 1/2 cup dark brown sugar and 1/2 cup granulated sugar together in a large bowl with an electric mixer until light and fluffy, about 4 minutes. Add 1 egg and beat until completely incorporated, scraping down the sides of the bowl as needed. Beat in the peanut butter and 1 teaspoon vanilla until creamy. Reduce the speed to medium and add the flour mixture, then beat until completely incorporated. Turn out the dough and form into a 3/4-inch-thick rectangle, then wrap tightly in plastic. Freeze until beginning to firm up, 30 minutes. (Do not over-chill or the dough will crack when rolled.)
- Meanwhile, make the sugar cookie dough: Whisk together 2 cups flour, 1/2 teaspoon baking soda and 1/2 teaspoon salt in a large bowl.
- Beat 2 sticks butter and 1 cup granulated sugar together in a large bowl on medium-high speed with an electric mixer until light and fluffy, about 4 minutes. Add 1 egg and 1 teaspoon vanilla and beat until completely incorporated, scraping down the sides of the bowl as needed. Reduce the speed to medium, add the flour mixture and beat until completely incorporated. Turn out the dough and form dough into a 3/4-inch-thick rectangle and wrap tightly in plastic. Freeze until beginning to firm up, 30 minutes. (Do not over chill or the dough will crack when rolled.)
- Make the brownie batter: Whisk the cocoa together with the remaining 1/2 cup flour, 1/2 teaspoon baking soda and 1/4 teaspoon salt in a medium bowl. Melt the remaining 6 tablespoons butter and whisk with the remaining 3/4 cup dark brown sugar in another medium bowl until incorporated. Add the remaining 2 eggs and 1 teaspoon vanilla and whisk until smooth with no large lumps of sugar remaining. Fold the dry mixture into the wet mixture and stir vigorously for 15 seconds until the batter is very thick and smooth.
- Generously flour a large piece of parchment paper and roll the peanut butter dough into a 16-by-12-inch rectangle. Repeat with the sugar cookie dough. Using the parchment to help you, lift the sugar cookie dough and flip it onto the peanut butter dough, parchment-side up, so that edges of both doughs are lined up. Brush off any excess flour and trim the edges to square off all sides. Evenly spread the brownie batter over the entire surface of the sugar cookie dough using an offset spatula. Position the dough so that one of the short sides is facing you. Working from the bottom edge closest to you and using the parchment to help you, roll the dough up tightly, peeling back the parchment as you roll and form a tight log. Keep the log covered in parchment and freeze until firm, about 30 minutes. Remove from the freezer and roll gently on the counter to create a more circular log. Freeze until solid, at least 5 hours and up to 24.
- Position 2 oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper.
- Slice half the frozen dough with a sharp knife into 1/2-inch slices (keep the remaining dough frozen until ready to bake) and place on the lined pans spaced 2 inches apart (about 6 per sheet). Bake, switching the positions of the cookie sheets halfway through, until the peanut butter cookie is golden brown but the sugar cookie is still blonde, 14 to 18 minutes. Let cool for 15 minutes on the baking sheets, then transfer to racks to cool completely.
- Let the baking sheets cool completely, then slice the remaining frozen dough and repeat.
- Store the cookies in a tightly sealed container at room temperature for up to 5 days.
CHOCOLATE-PEANUT BUTTER SWIRL COOKIES
These are like those three-ingredient peanut butter cookies everyone loves, but with a little cocoa powder and bittersweet chocolate thrown in to make them fancy. You only need five ingredients and a bit of elbow grease to put them together. While semisweet chocolate (in bar or chip form) would certainly work here, bittersweet chocolate is a better choice. The darker chocolate, along with the cocoa powder, adds a fruity bitterness that contrasts nicely with the sweet peanut butter.
Provided by Samantha Seneviratne
Categories easy, snack, cookies and bars, dessert
Time 45m
Yield About 2 dozen cookies
Number Of Ingredients 6
Steps:
- Heat the oven to 350 degrees. Line two large rimmed baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with a whisk attachment, or using a handheld mixer, beat the peanut butter and sugar on high just until combined, about 1 minute. Add the eggs and salt and beat on medium until well combined, about 1 minute. Transfer half the dough to a bowl or a clean work surface.
- Add the chocolate and cocoa powder to the remaining dough in the bowl of the electric mixer and beat on medium until combined.
- Portion the peanut butter dough into 1 tablespoon scoops and the chocolate dough into heaping 1 tablespoon scoops. Squeeze together one scoop of peanut butter dough and one scoop of chocolate dough and roll into a neat ball. Transfer the balls to the prepared pans, at least 1 1/2 inches apart. Using the flat bottom of a glass dipped in granulated sugar, press each ball into a flat circle that is 1/2-inch thick. (After pressing the first cookie, the glass will be greasy enough for the sugar to adhere to it.)
- Bake the cookies until set and slightly puffed, 14 to 16 minutes, rotating the sheets halfway through baking. Transfer the baking sheets to wire racks to cool. (Cookies will be quite crumbly and delicate right after baking and need a few minutes to firm up.)
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 8 grams, Carbohydrate 24 grams, Fat 11 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 3 grams, Sodium 69 milligrams, Sugar 21 grams, TransFat 0 grams
CHOCOLATE-SWIRLED PEANUT BUTTER COOKIES
Our kids' most-requested cookies are peanut butter and chocolate chip, so I created this combination. The two doughs swirled together create a marbled pattern that's so pretty, the cookies don't need additional decorations! This is the best chocolate-peanut butter cookie you'll make! —Lori Kesinger, Baker, Montana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 6-1/2 dozen.
Number Of Ingredients 20
Steps:
- In a large bowl, cream the peanut butter, butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well., For the chocolate dough, in another large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture and mix well., Divide each portion in half. Knead 1 peanut butter and 1 chocolate portion together 5-10 times or until it just begins to swirl. Shape into a 10-in. log. Wrap in waxed paper. Repeat with the remaining dough. Refrigerate 3-4 hours or until firm. , Preheat oven to 350°. Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake 6-8 minutes or until bottoms are lightly browned. Cool 2 minutes before removing from pans to wire racks. Freeze option: Place wrapped logs in a freezer container; freeze. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake as directed.
Nutrition Facts : Calories 73 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 67mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
PEANUT BUTTER SPIRALS
Make and share this Peanut Butter Spirals recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Add the first 7 ingredients to a blender or food processor.
- Process until smooth.
- Toss the warm pasta and peas together in a mixing bowl; add the sauce and toss well.
- Add in chili oil or Tabasco sauce to taste if you want a spicier flavor.
- **note--the peanut butter sauce thickens as it stands. Mix in a little water if the dish sits awhile before serving, or before serving leftovers the next day.
Nutrition Facts : Calories 347.6, Fat 11.7, SaturatedFat 2.4, Sodium 646.5, Carbohydrate 48.2, Fiber 4.5, Sugar 7.8, Protein 14.5
More about "peanut butter spirals recipes"
PEANUT BUTTER-BANANA SPIRALS RECIPE | MYRECIPES
From myrecipes.com
- Combine peanut butter and yogurt, stirring until smooth. Drizzle juice over bananas; toss gently to coat.
- Spread about 3 tablespoons peanut butter mixture over each tortilla, leaving a 1/2-inch border. Arrange about 1/3 cup banana slices in a single layer over peanut butter mixture. Combine wheat germ and cinnamon; sprinkle evenly over banana slices. Roll up. Slice each roll into 6 pieces.
PEANUT BUTTER BALLS - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
HOW TO MAKE PEANUT BUTTER-BANANA SPIRALS | MYRECIPES
From myrecipes.com
PEANUT BUTTER AND JELLY SPIRALS - THE DAILY MEAL
From thedailymeal.com
THE INTERNET IS LOSING IT OVER COSTCO'S 5-POUND PEANUT BUTTER …
From tasteofhome.com
PEANUT BUTTER SPIRALS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
PEANUT BUTTER SWIRL BROWNIES RECIPE - SIMPLY RECIPES
From simplyrecipes.com
PEANUT BUTTER-BANANA-BERRY SPIRALS - RECIPES - SKIPPY® …
From peanutbutter.com
PEANUT BUTTER CHOCOLATE SWIRL COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
VIDEO RECIPE: MAPLE PEANUT BUTTER GLAZED SPIRAL HAM
From ilovepeanutbutter.com
PEANUT BUTTER POTATO CANDY RECIPE + VIDEO - A SPICY PERSPECTIVE
From aspicyperspective.com
PEANUT BUTTER SPIRALS | PETA
From peta.org
PEANUT BUTTER SPIRALS - BIGOVEN.COM
From bigoven.com
EDEN FOODS - EDEN RECIPES KAMUT SPIRAL PASTA SALAD WITH BROCCOLI …
From edenfoods.com
PEANUT BUTTER SPIRALS - PREVENTION.COM
From prevention.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #lunch #main-dish #pasta #vegetarian #food-processor-blender #dietary #pasta-rice-and-grains #equipment #small-appliance
You'll also love