Chocolate Peanut Butter Hot Cocoa Recipes

CHOCOLATE PEANUT BUTTER HOT COCOA

Steps:

• Place cocoa mix into a large mug.
• Add peanut butter.
• Gradually stir in hot water and mix until well blended.
• Top with whipped topping and sprinkles if you desire.

MILK CHOCOLATE AND PEANUT BUTTER HOT COCOA

Steps:

• Warm milk and cream in a medium saucepan over a medium-low heat. Add chocolate, and whisk until melted and combined. Continue to warm mixture until thick, about 5 minutes. Whisk in peanut butter until smooth.

PEANUTTY HOT COCOA MIX

Steps:

• PLACE all ingredients in medium bowl. Whisk until evenly blended. Store in tightly covered container at room temperature until ready to use or package. Makes about 2 cups mix.
• Recipe to attach:
• Spoon 4 tablespoons of cocoa mix into mug. Add 1 cup boiling water; stir well.
• *Paired with NESTLÉ® TOLL HOUSE® ULTIMATES™ Chocolate Peanut Butter Deluxe Cookie Dough

PEANUT BUTTER HOT CHOCOLATE MIX

Steps:

• Combine ingredients in a large bowl.
• working in tow batches, pulse ingredients in food processor until chips are finely ground.
• Store in air tight container for up to 3 months.
• To Make Peanut Butter Hot Cocoa:.
• Stir 1/3 cup of this mix into 1 cup HOT MILK.
• Top with whipped cream or marshmallows.
• Raspberry Variation:.
• Use white chocolate chips in place of peanut butter chips, add 1 (3 oz) box raspberry gelatin and reduce confectioner's sugar to 1 1/2 cups. (NOTE: Be certain to use white chocolate chips as the white chocolate will provide a creamy texture).

COCONUT-CARAMEL HOT COCOA

Steps:

• Place the first five ingredients in a blender; cover and process until smooth. Transfer to a large saucepan. Cook and stir over medium heat until heated through. Remove from the heat; stir in rum if desired. Pour into mugs. Garnish with whipped cream and coconut if desired.

YUMMY CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening, brown sugar and peanut butter. Beat in the milk, egg and vanilla. Stir together the cocoa powder and hot water until cocoa is dissolved; stir into the peanut butter mixture. Combine the flour, baking soda and salt; stir into the batter until well blended. Drop dough by heaping teaspoons 2 inches apart onto the prepared cookie sheets. Use a fork to make a criss-cross pattern on the top.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.