EMERIL'S PEANUT BUTTER-CHOCOLATE CHIP COOKIES
Making these cookies is a perfect family activity -- the absence of flour means there's no fuss and no muss. Plus, the cookies come together in a snap.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 20m
Yield Makes 24 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees, with racks in upper and lower thirds. In a large bowl, combine all ingredients and stir with a wooden spoon until smooth. Divide dough into 24 portions, about 1 heaping tablespoon each. Roll each piece between your hands to form a smooth ball. Place dough balls, 1 inch apart, on two ungreased baking sheets. Using a fork, press on dough in two directions to form a crosshatch pattern.
- Bake cookies until puffed and lightly golden, 10 to 12 minutes, rotating sheets halfway through. Let cookies cool on sheets.
PEANUT BUTTER CHOCOLATE CHIP COOKIES FROM HEAVEN
GREAT...the name says it all.
Provided by KATHY
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Cream together butter and brown sugar. Beat in eggs, peanut butter and vanilla.
- Add flour, cornstarch, salt, baking soda and baking powder. Stir in chocolate chips.
- Roll into balls about 1 1/2 teaspoonfuls (or use cookie scoop) and place onto ungreased cookie sheets about 2 inches apart. Flatten slightly because they do not flatten much while cooking.
- Bake for 10 minutes.
Nutrition Facts : Calories 280.6 calories, Carbohydrate 32.2 g, Cholesterol 35.8 mg, Fat 15.7 g, Fiber 1.5 g, Protein 5.1 g, SaturatedFat 7.4 g, Sodium 250 mg, Sugar 18.2 g
PEANUT BUTTER CHOCOLATE CHIP COOKIES
I love these rich, very sweet, addictive cookies. I adapted this recipe from one I found and loved on allrecipes.com. I have altered it somewhat to suit my tastes and my preferred baking techniques but this is based on the recipe known there as Aunt Cora's World's Best Cookies. Cook time is per batch, cooking one sheet at a time.
Provided by HeatherFeather
Categories Drop Cookies
Time 30m
Yield 36-48 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F.
- Have ready at least 2 baking sheets lined with parchment paper.
- Cream butter until smooth.
- Add peanut butter and both sugars and beat until combined well.
- Add egg and beat well.
- Stir in flour and baking soda gradually until well combined.
- Stir in chocolate chips by hand.
- Using a meatball scooper or a spoon, scoop out small portions of dough and drop onto parchment lined cookie sheets, leaving 2" gap between each cookie.
- Bake for about 15 minutes or until cookies are just firm around the edges- don't overbake- if you wait until they are brown on top, they will be too hard.
- Slide parchment sheet, cookies and all, carefully off pan and onto your counter, set a new piece of parchment paper onto your baking sheet and repeat until all dough is baked.
- Meanwhile, as the next batch bakes, remove baked cookies from the parchment and let cool completely on wire racks.
- Wipe off the crumbs from the old sheet of parchment and you can reuse it for your next batch.
- These will keep about 3 days stored in a cookie tin (for crisp cookies) or an airtight plastic container (for softer cookies).
Nutrition Facts : Calories 206.1, Fat 11.9, SaturatedFat 5.8, Cholesterol 23.9, Sodium 75.4, Carbohydrate 24.2, Fiber 1.2, Sugar 17.2, Protein 3.3
EMERIL'S CHOCOLATE PEANUT BUTTER PIE
I saw Emeril make this on GMA. I haven't made it yet, but I plan to for the holiday. looks so good!
Provided by bugged out bird
Categories Dessert
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 375ºF. Combine the graham cracker crumbs, Oreo cookie crumbs, butter, and 4 tablespoons of the granulated sugar in a medium bowl. Stir to thoroughly combine. Press the mixture firmly into a 9-inch pie pan and bake for 15 minutes. Remove the pan from the oven, let the crust cool completely, then wrap it with plastic wrap and place the pan in the freezer for at least 1 hour and for up to 2 weeks. Allow the crust to come to room temperature before filling.
- Combine the cream cheese, confectioners' sugar, and milk in a large bowl. Beat with an electric mixer until well blended and smooth, about 1 minute on medium speed. Add the melted chocolate and the peanut butter and continue to blend for another minute on medium speed. Combine the cream with the remaining 2 tablespoons granulated sugar in another medium bowl. Beat with a whisk or electric mixer until stiff peaks form.
- Gently fold the whipped cream into the chocolate and peanut butter mixture until thoroughly incorporated and smooth. Pour the filling into the pie crust. Smooth the top of the pie with a spatula, cover, and refrigerate for at least 4 hours before serving.
- To serve, use a hot wet knife to slice the pie into 8 portions. Garnish with the peanuts and drizzle with the Rich Chocolate Sauce.
- Rich Chocolate Sauce:.
- In a small heavy saucepan, bring the half-and-half to a bare simmer over medium-low heat. Remove from the heat. Place the chocolate in a medium heatproof bowl. Whisk the half-and-half slowly into the chocolate. Add the vanilla and butter to the sauce and whisk until the butter is completely incorporated. The sauce can be kept refrigerated in an airtight container for several days, but it must be returned to room temperature before serving.
Nutrition Facts : Calories 820.6, Fat 60.6, SaturatedFat 29.7, Cholesterol 84.4, Sodium 351.7, Carbohydrate 69.5, Fiber 6.8, Sugar 44.6, Protein 14.2
FLOURLESS PEANUT BUTTER AND CHOCOLATE CHIP COOKIES
Categories Cookies Chocolate Nut Bake Kid-Friendly Fall Bon Appétit Small Plates
Yield Makes about 24 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Mix first 5 ingredients in medium bowl. Mix in chocolate chips. Using moistened hands, form generous 1 tablespoon dough for each cookie into ball. Arrange on 2 ungreased baking sheets, spacing 2 inches apart.
- Bake cookies until puffed, golden on bottom and still soft to touch in center, about 12 minutes. Cool on sheets 5 minutes. Transfer to racks; cool completely.
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