Chocolate Peanut Butter Dream Cookies Recipes

CHOCOLATE PEANUT BUTTER DREAM BARS

Steps:

• Preheat oven to 350°. In a large bowl, finely crush 24 of the cookies; stir in melted butter. Press onto the bottom of an ungreased 9-in. square baking pan. Bake until lightly browned, about 10 minutes. Cool completely., In a small bowl, whisk pudding mix and milk until smooth; spread over cooled crust. In another small bowl, beat cream cheese, powdered sugar and peanut butter. Fold in 1 cup whipped topping. Spoon cream cheese mixture over pudding; gently spread to cover pudding. Spread remaining whipped topping over cream cheese layer. Cover and refrigerate for at least 2 hours. , Coarsely crush remaining 8 cookies. Sprinkle crushed cookies and chips over whipped topping before serving.

CHOCOLATE PEANUT BUTTER DREAM COOKIES

Steps:

• PREHEAT oven to 325°F
• COMBINE flour, cocoa, baking soda and salt in small bowl.
• Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition.
• Gradually beat in flour mixture.
• Stir in 1 cup morsels and peanuts.
• Drop by well-rounded teaspoon onto ungreased baking sheets. Press down slightly. Top with remaining morsels.
• BAKE for 11 to 13 minutes or until cookies are puffed and centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

CHOCOLATE PEANUT BUTTER COOKIES

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 DREAM BARS

Steps:

• Heat oven to 350°F. In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of ungreased 13x9-inch pan. Bake 12 to 15 minutes or just until set. Cool completely, about 30 minutes.
• In large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until smooth. Fold in whipped topping and candies. Spread over cooled cookie base.
• In small microwavable bowl, beat peanut butter, milk and 2 tablespoons sugar with wire whisk until smooth. Microwave uncovered on High 30 to 60 seconds, stirring after 30 seconds, to thin for drizzling. Drizzle mixture over filling. Drizzle with melted chocolate. Sprinkle with peanuts. Refrigerate about 1 hour or until set. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

CHOCOLATE DREAM COOKIES (NO BAKE)

Steps:

• If using cookie sheet, prepare pan by coating lightly with butter or margarine.
• In a large heavy saucepan, combine the milk, cocoa, butter and sugar.
• Stirring constantly, bring to a full boil, then boil for 1 minute.
• Remove from heat.
• Stir in vanilla and peanut butter until peanut butter is completely melted.
• Stir in quick oats.
• Quickly* drop by spoonfuls onto waxed paper, or spread in a buttered cookie sheet.
• Allow to cool completely.
• If using cookie sheet, cut into squares to serve.
• *If you don't move quickly, cookies will set up in the pan.
• If cookies do not set, you didn't boil long enough.
• If cookies are dry, you boiled too long.

PEANUT BUTTER MONSTER COOKIE DREAM BARS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Stir oatmeal, flour, butter, brown sugar, baking soda, and salt together in a bowl. Reserve 1 1/2 cups of crumb mixture. Spread remaining mixture into a 9x13-inch baking pan.
• Bake in the preheated oven until crust is lightly browned, about 12 minutes. Remove crust; leave oven on.
• Mix sweetened condensed milk and peanut butter together in a bowl. Spread over the baked crust. Sprinkle the reserved crumb mixture and milk chocolate pieces on top.
• Bake in the preheated oven until golden brown, about 20 minutes.

CHOCOLATE PEANUT DREAM PIE

Steps:

• Prepare pudding according to package directions. Remove from the heat; whisk in peanut butter. Place pan in a large bowl of ice water for 5 minutes, stirring occasionally. Fold in whipped topping. , Pour into the crust. Cover and refrigerate for 1 hour or until set. Garnish with peanuts and whipped topping if desired.