DOUBLE CHOCOLATE PEANUT BUTTER SUPREME
Provided by Food Network
Categories dessert
Time 52m
Yield 12 to 14 servings
Number Of Ingredients 9
Steps:
- HEAT oven to 350 degrees F. Coat an 8-inch springform pan with no-stick cooking spray.
- PREPARE brownie mix according to package directions using packet of chocolate-flavored syrup, oil, water and egg. Spread into prepared pan. Bake 34 to 37 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.
- BEAT peanut butter and vanilla in medium bowl with an electric mixer until smooth. Gradually add powdered sugar. Beat for 1 minute. Remove outer edge of springform pan. Spread peanut butter mixture over top of cooled brownie. Chill 30 minutes or until firm.
- PLACE hot fudge topping in small resealable plastic bag. Knead until smooth. Cut small corner off bag. Drizzle topping over peanut butter layer. Cut into wedges.
PEANUT BUTTER CHOCOLATE CHIP COOKIE DOUGH BITES
One day I was trying to decide what to do with a small amount of leftover quinoa I had in my fridge. I'd never used cooked quinoa in any sweet recipes before, and this seemed like a perfect opportunity to try something new. I stirred in peanut butter, chocolate chips and voilà, a new creation was born. These yummy bites make you feel like you're eating cookie dough, without all the guilt. See if you can fool those you love with this easy and delicious recipe.
Provided by Danielle Alex
Categories dessert
Time 15m
Yield Makes 35 to 40 balls
Number Of Ingredients 8
Steps:
- Place the dates in a food processor and pulse until they break into small pieces and start to form a solid mass. Add the peanut butter, vanilla and a pinch of salt. Blend until smooth.
- Add the quinoa and pulse until blended, about 6 pulses. Transfer to a large bowl and add the chocolate chips, cereal and flaxseed meal. Gently incorporate with your hands, being sure not to completely crush the cereal puffs. Form into 1-tablespoon balls. Enjoy at room temperature or serve chilled. The peanut butter balls hold well in an airtight container, refrigerated for up to 1 week.
DOUBLE-CHOCOLATE CHUNK-PEANUT BUTTER BARS
Chocolate chip cookie mix and peanut butter cookie mix unite in this easy cookie bar that will earn you rave reviews.
Provided by By Annalise Sandberg
Categories Dessert
Time 45m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Line 8-inch square pan with cooking parchment paper or spray with cooking spray.
- With stand mixer or hand-held mixer, beat double chocolate chunk cookie mix, 1/4 cup oil, 2 tablespoons water and the egg until a soft dough forms. Spread half of dough in bottom of pan.
- With stand mixer or hand-held mixer, beat peanut butter cookie mix, 2 tablespoons oil and 1 tablespoon water until a crumbly dough forms. Spoon tablespoons of dough over chocolate cookie dough. Spoon remaining chocolate cookie dough in between mounds of peanut butter cookie dough. Use spatula to flatten dough. Sprinkle chocolate chunks evenly over top.
- Bake 30 to 35 minutes or until edges are brown and center is set. Cool completely, about 45 minutes.
- For bars, cut into 4 rows by 4 rows.
Nutrition Facts : ServingSize 1 Serving
DOUBLE CHOCOLATE PEANUT BUTTER COOKIES
Mmmmm. This is a yummy combination of two of my favorite things, peanut butter and chocolate. This is an easy refrigerator cookie that takes very little time to make. Prep time doesn't include chilling time.
Provided by Whisper
Categories Dessert
Time 25m
Yield 50 cookies
Number Of Ingredients 10
Steps:
- In a bowl, cream together butter, sugar and peanut butter; beat in eggs.
- Sift together flour, cocoa powder, baking powder, baking soda and salt; mix well with creamed mixture.
- On piece of waxed paper, form dough into a 2-inch diameter log.
- Chill, wrapped in waxed paper and foil, for 2 hours.
- Cut the log into 1/4-inch slices and bake 1 inch apart on ungreased baking sheet in a preheated 350°F oven for 10-12 minutes.
PERFECT DOUBLE CHOCOLATE PEANUT CANDY COOKIES
Quite possibly the world's most perfect combination of chocolate and peanut butter. These are amazing.
Provided by kes6833
Categories Desserts Cookies Drop Cookie Recipes
Time 1h25m
Yield 48
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- In a large bowl, beat the butter and shortening together with an electric mixer until well combined. Beat in the white and brown sugar until the mixture is creamy, then beat the vanilla extract and eggs, followed by the cocoa powder. Beat until the mixture is even in color. In another bowl, whisk together the flour, baking soda, and salt; stir the flour mixture into the cocoa mixture until the dough is thoroughly mixed. Stir in the chocolate chips and 3/4 cup of peanut butter candies. Reserve the rest of the candy pieces.
- Cover the bowl with plastic wrap, and refrigerate the cookie dough until chilled, at least 45 minutes. Drop dough by tablespoon onto the prepared baking sheets. Gently press a few more candy pieces into the top of each cookie.
- Bake in the preheated oven 8 to 9 minutes; cool on baking sheets for 1 to 2 minutes before finishing cooling on racks.
Nutrition Facts : Calories 121.2 calories, Carbohydrate 15.5 g, Cholesterol 12.8 mg, Fat 6.4 g, Fiber 0.8 g, Protein 1.8 g, SaturatedFat 3.1 g, Sodium 64.9 mg, Sugar 9.9 g
CHOCOLATE PEANUT BUTTER BITES
For dessert, Terri Keeney of Greeley, Colorado shares the bites that her family and friends love. She writes, "These cookies are always a hit. One family even said they became a new staple in their home after I'd taken them some!"
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 14 cookies.
Number Of Ingredients 5
Steps:
- In a small bowl, beat the milk, peanut butter and vanilla until smooth. Add biscuit mix just until blended. Fold in chocolate chips. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 137 calories, Fat 7g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 155mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
DOUBLE CHOCOLATE DOUBLE PEANUT BUTTER COOKIES
Make and share this Double Chocolate Double Peanut Butter Cookies recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Drop Cookies
Time 25m
Yield 55 cookies
Number Of Ingredients 11
Steps:
- Set oven to 350°F.
- Set oven rack to second-lowest or middle position.
- Lightly grease a large baking/cookie sheet.
- In a bowl whisk together flour, sifted cocoa powder, baking soda and baking powder.
- In another bowl using an electric mixer, cream butter, peanut butter, vanilla and sugar until light and fluffy.
- Beat in eggs until well combined.
- Beat in flour mixture.
- Mix in chocolate and peanut butter chips.
- Drop by tablespoons about 2-inches apart on the baking sheet.
- Bake for about 9-10 minutes.
- Cool cookies on racks.
- Delicious!
Nutrition Facts : Calories 93.9, Fat 5.8, SaturatedFat 2.9, Cholesterol 13.4, Sodium 62.4, Carbohydrate 9.8, Fiber 0.8, Sugar 6.7, Protein 1.9
DOUBLE CHOCOLATE PEANUT BUTTER BARK
Categories Chocolate Nut Dessert Christmas Kid-Friendly Peanut Winter Chill Bon Appétit Small Plates
Yield Makes about 2 1/4 pounds
Number Of Ingredients 3
Steps:
- Butter 15x10-inch jelly roll pan. Line with waxed paper or parchment. Melt 1 pound white chocolate with peanut butter in large bowl set over saucepan of simmering water, stirring occasionally until chocolate is melted and smooth.
- Meanwhile, melt bittersweet chocolate in medium bowl set over saucepan of simmering water, stirring occasionally. Melt remaining 2 ounces white chocolate in small bowl set over saucepan of simmering water, stirring constantly.
- Remove all bowls from over water. Pour peanut butter mixture onto prepared pan, spreading to cover surface completely. Using spoon, drizzle melted bittersweet chocolate in lines over peanut butter mixture. Draw tip of small sharp knife through chocolate-drizzled mixture to marbleize. Using spoon, drizzle melted white chocolate over. Draw tip of knife through chocolates to marbleize. Chill until firm, at least 2 hours or over-night. Cut into 2-inch triangles or other shapes. Cover and chill. (Can be made 2 weeks ahead. Keep chilled.) Serve cold.
DOUBLE CHOCOLATE-PEANUT BUTTER BROWNIES
My daughter and I love to try different recipes. One day we decided to add two of our favorite ingredients to our already scrumptious brownies. Peanut butter and white chocolate. Tell us what you think!
Provided by wendi coler
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h15m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
- Combine dark chocolate and 3/4 cup plus 1 tablespoon butter in a medium, oven-safe bowl.
- Place the bowl in the preheated oven until chocolate and butter are melted, 10 to 12 minutes. Remove from the oven and let cool for about 10 minutes.
- Mix flour, salt, baking powder, and cinnamon together in a separate bowl.
- Add sugar to the cooled chocolate mixture. Whisk in eggs, one at a time. Add vanilla extract and whisk until combined. Fold into the flour mixture until incorporated. Stir in peanut butter, peanut butter chips, and white chocolate chips.
- Bake in the preheated oven until a toothpick inserted into the center comes out with moist crumbs but not wet batter, 25 to 30 minutes. Let cool on a wire rack for 20 to 30 minutes before cutting into bars.
Nutrition Facts : Calories 230.8 calories, Carbohydrate 27.2 g, Cholesterol 40.9 mg, Fat 12.2 g, Fiber 0.6 g, Protein 3.4 g, SaturatedFat 6.8 g, Sodium 149.9 mg, Sugar 21.9 g
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- Combine all ingredients, minus the crushed pecans, into a food processor and process until thoroughly mixed and thickened. 2-3 minutes.
- Using a 2-tablespoon scoop, roll out 15-16 balls. Squeeze firmly together, if needed, and roll tightly.
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- In a medium mixing bowl, stir together all ingredients except the baking chocolate. Place the bar mixture onto a flat surface, such as a plate. Using your hands, evenly flatten bars until they are 1/2 inch thick. The mixture should be about 5x5 inches wide.
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NO-BAKE DOUBLE CHOCOLATE PEANUT BUTTER SNACK BITES.
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5/5 (1)Category DessertCuisine AmericanTotal Time 20 mins
- Combine oats, almonds, flaxseed, cocoa, chia seeds, salt and cinnamon in a large bowl and stir.
- Melt peanut butter and allow it to cool slightly (I melted mine in the microwave for about 30 seconds, then stirred), then stir in honey and vanilla extract until it’s combined. Once peanut butter has cooled a bit, pour it over the oat mixture and mix well with a spoon then bring together with your hands. Once mixture is sticking together, fold in chocolate chips and sunflower seeds.
- Roll dough into golf-ball sized (or slightly smaller) balls, then roll in ground peanuts or ground almonds tossed with cocoa powder. These can be eaten at room temp but we really like them stored in the fridge!
DOUBLE CHOCOLATE PEANUT BUTTER BITES RECIPE
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- Heat oven to 350°F. Line bottom and sides of 8-inch square pan with foil, leaving 2 inches excess foil hanging over edges of pan. Spray in bottom only with cooking spray.
- In large bowl, stir cookie mix, melted butter and eggs until soft dough forms. Press evenly in pan.
- Bake 25 to 27 minutes or until center is set. Cool 5 minutes. Use metal spatula to flatten edges of cookie base to form an even surface. Cool completely, about 1 hour 30 minutes.
- In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until blended. Add whipping cream. Beat on high speed about 2 minutes or until light and fluffy.
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4.1/5 (43)Category All Recipes, Snacks
- Scoop into balls (I used a cookie scoop here), and place onto a baking sheet or plate. (should yield ~9 bites)
- Melt 3 Tablespoons of chocolate (dairy free to keep them vegan!) and a teaspoon of coconut oil for the topping. Drizzle over the tops of the bites once they are done chilling in the refrigerator.
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