CHOCOLATE PEANUT BUTTER COOKIES
This soft and chewy low-carb cookie recipe, developed by our Test Kitchen, calls for canola oil instead of butter to reduce the saturated fat. It's hard to eat just one!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 4 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Beat first four ingredients until blended. Add vanilla; beat in eggs one at a time. Whisk together flour, cocoa, baking soda and salt; gradually beat into peanut butter mixture (dough will be sticky). Stir in chocolate chips., Drop dough by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten slightly with a glass. , Bake cookies until set and tops are cracked, 8-10 minutes. Cool 2 minutes before removing to wire racks to cool.
Nutrition Facts : Calories 86 calories, Fat 5g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 81mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE PEANUT BUTTER VOLCANO CAKE
Decadent ooey-gooey cake that everyone loves! If food is obscene, this is it! My son simply said, This is too good to be called cake. I hope you'll agree!
Provided by DRFISH
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
- Spread chopped peanuts on the bottom of the baking pan.
- Mix chocolate cake mix, water, eggs, and oil in a large bowl with an electric mixer on medium speed until smooth. Fold peanut butter cups into the cake batter. Pour over peanuts in the baking pan.
- Mix 2 cups confectioners' sugar, cream cheese, and peanut butter in another large bowl with an electric mixer until smooth. Drop tablespoonfuls of cream cheese mixture over cake batter in the baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
- Melt butter in a small saucepan over medium heat. Add milk and cocoa powder; bring to a boil. Reduce heat and stir in remaining 1 1/2 cup confectioners' sugar. Remove from heat and let glaze cool somewhat, 5 to 10 minutes.
- Pour glaze over baked cake; glaze will pool in cream cheese craters.
Nutrition Facts : Calories 676.7 calories, Carbohydrate 75.1 g, Cholesterol 78.7 mg, Fat 40.1 g, Fiber 3.2 g, Protein 11.8 g, SaturatedFat 12.8 g, Sodium 560.1 mg, Sugar 57 g
CHOCOLATE PEANUT BUTTER VOLCANO COOKIES
Make and share this Chocolate Peanut Butter Volcano Cookies recipe from Food.com.
Provided by moonpoodle
Categories Dessert
Time 35m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Combine flour, baking soda and salt into a bowl.
- Cream the sugar, brown sugar, butter, and peanut butter in a separate bowl. Then add vanilla extract and egg.
- Slowly, add the try ingredients to the wet until combined.
- Shape the cookie dough into balls about 1 inch big. Place them 2 inches apart on an ungreased cookie sheet.
- Using your thumb, make an indentation in each cookie.
- Using a double boiler, melt chocolate chips. Once melted, whisk chocolate together with other "filling" ingredients.
- Place about half a teaspoon of filling into each cookie indentation, trying not to run over the sides. Pinch the sides of the cookies together so that each cookie is nearly closed and you can't see much of the filling.
- Bake for 15-20 minutes at 350°F.
Nutrition Facts : Calories 173.2, Fat 9.8, SaturatedFat 4.3, Cholesterol 21.1, Sodium 87, Carbohydrate 18.5, Fiber 1, Sugar 9.4, Protein 4
PEANUT BUTTER-CHOCOLATE NO-BAKE COOKIES
What could be better than an indulgent dessert made from ingredients you have sitting in your pantry and that never needs to go into the oven? These cookies take just minutes of work; most of the time is spent waiting for them to harden into the rich, nutty, chocolaty delights that they are.
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield about 60 cookies
Number Of Ingredients 8
Steps:
- Line a baking sheet with wax paper or parchment.
- Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
- Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.
CHOCOLATE PEANUT BUTTER COOKIES
Provided by Food Network
Categories dessert
Time 45m
Yield About 2 dozen cookies
Number Of Ingredients 7
Steps:
- Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Beat the peanut butter, granulated sugar, light brown sugar and salt with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 5 minutes. Beat in the vanilla and egg. Stir in the chocolate chips.
- Put some granulated sugar in a small bowl. Shape tablespoons of the dough into balls and roll each ball in the sugar to coat. Evenly space the balls on the prepared baking sheets. Press each ball down with the tines of a fork to flatten it slightly and make a crisscross pattern.
- Bake until the bottoms are golden brown, 10 to 12 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.
CHOCOLATE PEANUT BUTTER NO-BAKE COOKIES
These chocolate peanut butter no-bake cookies bring back fond memories of my mom. They were her favorite, and she always made a batch when she knew company was coming. -Jacquie McTaggart, Independence, Iowa
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the first 5 ingredients. Bring to a boil, stirring constantly. Cook and stir 3 minutes., Remove from heat; stir in peanut butter and vanilla until blended. Stir in oats. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set. Store in airtight containers.
Nutrition Facts : Calories 139 calories, Fat 6g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 50mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE PEANUT BUTTER COOKIES
Make and share this Chocolate Peanut Butter Cookies recipe from Food.com.
Provided by TattooedMamaof2
Categories Drop Cookies
Time 20m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- In a large bowl beat butter, peanut butter, sugar, brown sugar and eggs on medium speed until well mixed.
- Stir together flour, baking soda, and salt; gradually add to butter mixture, until well blended. Stir in cocoa.
- Drop by rounded teaspoons onto an ungreased cookie sheet.
- Bake for 8-10 minutes.
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