Chewy Peanut Butter And Chocolate Hazelnut Sandwich Cookies Recipes

PEANUT BUTTER CHOCOLATE-HAZELNUT COOKIE SANDWICHES RECIPE - (4.2/5)

Steps:

• Blend sugars, peanut butter, butter and egg in an electric mixer. Stir in remaining ingredients until well incorporated. Cover the bowl with plastic wrap and refrigerate about 1 hour. Heat oven to 375°F. Shape dough into 1-1/4 inch balls. Place about 3 inches apart on an ungreased cookie sheet. Flatten in a crisscross pattern with a fork that has been dipped in sugar. Bake 10 minutes or until golden brown, rotating cookie sheet after 5 minutes. Cool 5 minutes on cookie sheet then transfer to a wire rack to cool completely, about 15 minutes. When cookies are cool, flip over and spread half of the cookie bottoms with about a tablespoon of chocolate-hazelnut spread each. Top with a similar size cookie. Makes 15.

CHOCOLATE-HAZELNUT-PEANUT BUTTER SANDWICH COOKIES

Steps:

• Heat oven to 350°F.
• Shape cookie dough into 24 balls. Place 2 inches apart on ungreased cookie sheets.
• Bake 9 to 14 minutes or until golden brown around edges. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
• Dip or spread half of the tops of 12 of the cookies in melted chocolate. Place on cooking parchment paper. Top with chopped hazelnuts.
• Meanwhile, in medium bowl, beat mascarpone cheese and hazelnut spread until smooth. In second bowl, beat cream with electric mixer on high speed until soft peaks form. Beat in powdered sugar and vanilla until stiff peaks form. Fold whipped cream mixture into mascarpone mixture just until combined.
• Spread mascarpone mixture on bottoms of the 12 undipped cookies. Top with chocolate-dipped cookies to make sandwiches. Store in refrigerator until ready to serve.

CHOCOLATE-HAZELNUT SANDWICH COOKIES

Steps:

• Top half of the cookies with chocolate-hazelnut spread. Top with a second cookie to make a sandwich.

CHOCOLATE HAZELNUT SANDWICH COOKIES RECIPE - (4.4/5)

Steps:

• To toast hazelnuts, bake uncovered in ungreased shallow pan in 350°F oven 6 to 8 minutes, stirring occasionally, until golden brown. Let dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350°F. In food processor with metal blade, process hazelnuts with on/off pulses until finely ground. In large bowl, stir or knead cookie dough, flour, ground nuts and vanilla until well blended. Divide dough in half. On lightly floured surface, roll each half to 1/4-inch thickness. Cut dough with 2-inch scalloped or round cookie cutter; place 2 inches apart on ungreased cookie sheets. Bake 9 to 11 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes. To make each sandwich cookie, spread 2 teaspoons hazelnut spread on bottom of 1 cookie. Top with second cookie, bottom side down; gently press cookies together. Place remaining hazelnut spread in resealable food-storage plastic bag; seal bag. Cut small tip from corner of bag; drizzle spread over cookies. Store between sheets of waxed paper in tightly covered container.

CRISP AND CHEWY PEANUT BUTTER COOKIES

Steps:

• In a small bowl, cream the shortening, peanut butter and sugars. Beat in egg. Combine the flour, baking soda and salt; add to creamed mixture and mix well. , Roll into 1-1/2-in. balls. Place 3 in. apart on an ungreased baking sheet. Flatten with a fork. Bake at 375° for 10-15 minutes or until lightly browned. Remove to a wire rack.

CHEWY PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chunks. Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.
• Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

CHEWY HOLLOW CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat white sugar and brown sugar together in a large bowl using an electric mixer until smooth and fluffy; beat in peanut butter until smooth. Beat eggs and vanilla extract into sugar mixture until creamy. Mix flour and baking soda into sugar mixture until dough is just mixed; fold in chocolate chips. Form dough into ping pong ball-size balls and arrange on a baking sheet.
• Bake in the preheated oven until cookies are golden brown, about 20 minutes. Cool cookies on the baking sheet for 10 minutes.

HAZELNUT PEANUT BUTTER SANDWICH COOKIES

Steps:

• Heat oven to 375°F. In large bowl, stir Cookie ingredients until stiff dough forms. Shape dough into about 60 (1-inch) balls. Place on ungreased cookie sheet 2 inches apart.
• Bake 7 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• In small bowl, mix Filling ingredients. Spoon mixture into decorating bag fitted with 3/8-inch star tip. Pipe filling around outer edge of bottom of 1 cookie. Top with another cookie, bottom side down. Do not press together. Repeat to use up cookies.

CHEWY CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Pre-heat oven to 375F or 190 degrees C.
• Place sheets of foil on the countertop for cooling cookies.
• Combine brown sugar, shortening, water and vanilla in a large bowl.
• Beat at medium speed with an electric mixer until well blended.
• Beat eggs into creamed mixture.
• Combine flour, cocoa, baking soda and salt.
• Mix into the creamed mixture at low speed just until blended.
• Stir in the peanut butter cups.
• Drop by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheets.
• Bake one baking sheet at a time at for 7 to 9 minutes, or until cookies are set.
• Be careful not to overbake the cookies.
• Cool 2 minutes on the baking sheet and then remove to the foil to cool completely.

SOFT AND CHEWY PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a medium bowl, combine flour, soda, and salt. Mix well with a wire whisk set aside.
• In a large bowl, blend sugars, using an electric mixer set at medium speed. Add butter, and mix to form a grainy paste, scraping the sides of the bowl. Add eggs, peanut butter and vanilla and mix at medium speed until light and fluffy.
• Add the flour mixture and mix at low speed until just mixed.
• Drop by rounded spoonfuls onto an ungreased cookie sheet. With a wet fork gently press cookies in a crisscrossed pattern. Bake for 18-22 minutes or until slightly brown along edges.

CHEWY PEANUT BUTTER AND CHOCOLATE HAZELNUT SANDWICH COOKIES

Steps:

• HEAT oven to 350°F Beat sugar, brown sugar, butter and peanut butter in large mixing bowl on medium speed of electric mixer until creamy. Beat in eggs, milk and vanilla. Stir in rolled oats, flour, coconut, baking powder and baking soda until well blended.
• DROP dough by tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10 to 12 minutes or until light brown around edges. Cool 2 minutes before removing to wire rack to cool completely.
• SPREAD 2 teaspoons chocolate hazelnut spread on bottom side of half the cookies. Top with remaining cookies, flat side down, to form sandwich cookies.