Giant Peanut Butter And Mms Cookie For Two Recipes

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GIANT PEANUT BUTTER AND M&M'S™ COOKIE FOR TWO



Giant Peanut Butter and M&M's™ Cookie for Two image

This recipe makes just one giant peanut butter cookie filled with M&Ms™, perfect for whenever the cookie cravings strike. It's soft and chewy, and big enough to share.

Provided by Annalise Sandberg

Categories     Dessert

Time 25m

Yield 2

Number Of Ingredients 9

2 tablespoons butter, melted
2 tablespoons creamy peanut butter
1/4 cup light or dark brown sugar
1 egg yolk
1/2 teaspoon vanilla
1/2 cup Gold Medal™ all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup M&M's® chocolate candies

Steps:

  • Gather ingredients and heat oven to 350°F. Line cookie sheet with cooking parchment paper.
  • In medium bowl, mix butter, peanut butter and brown sugar with spoon or spatula until smooth.
  • Add egg yolk and vanilla; stir vigorously about 30 seconds or until creamy and mixture lightens in color.
  • Add flour, baking soda and salt; stir until combined. Stir in candies.
  • Shape dough into ball; place on cookie sheet. Flatten slightly with palm of hand.
  • Bake 16 to 18 minutes or until golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack to cool completely.

Nutrition Facts : ServingSize 1 Serving

GIANT PEANUT BUTTER SANDWICH COOKIE



Giant Peanut Butter Sandwich Cookie image

Just like your favorite Nutter Butter cookie -- only bigger and better! Invite all of the peanut butter fanatics in your life over to share.

Provided by Food Network Kitchen

Categories     dessert

Time 3h20m

Yield 12 servings

Number Of Ingredients 11

3 1/2 cups all-purpose flour, plus more for rolling (see Cook's Note)
2 teaspoons baking soda
2 sticks (16 tablespoons) unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup packed light brown sugar
1 1/2 cups smooth peanut butter
2 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups smooth peanut butter
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3 cups confectioners' sugar

Steps:

  • For the cookies: Stir together the flour and baking soda in a bowl. Cream the butter and both sugars on high speed in an electric mixer fitted with the paddle attachment until light, about 2 minutes. Add the peanut butter and beat until smooth. Add the eggs, one at a time, and beat until incorporated. Beat in the vanilla. Add the flour mixture and beat on low until just combined. Divide the dough in half, form into 2 rectangles, wrap in plastic wrap and refrigerate until firm, about 1 hour.
  • Cut a 12-inch peanut shape out of parchment to use as a template. Roll one piece of dough between two pieces of parchment to a rectangle a little bigger than the template. Remove the top piece of parchment and, using a pizza wheel or paring knife, cut the dough into a peanut shape. Reserve the dough scraps. Repeat with the remaining dough piece. Mold the scraps into a rectangle, wrap in plastic and chill along with the peanut shapes until firm, about 30 minutes.
  • For the filling: Meanwhile, preheat the oven to 350 degrees F. Beat the peanut butter and butter in a large bowl with an electric mixer on medium speed until combined. Slowly add the confectioners' sugar, about a 1/4 cup at a time, beating in between additions, until completely incorporated.
  • To build the cookie: Roll out the chilled rectangle of dough scraps into a large rectangle about 1/4-inch thick. Use a pizza wheel or sharp paring knife to cut long strips about 1/2-inch wide. Transfer the peanut-shaped pieces of dough on their pieces of parchment to 2 baking sheets. Lay the dough strips on top of one of the peanut-shaped pieces of dough in a crisscross, freeform pattern to mimic the lines on a peanut. Use a rolling pin to gently flatten and adhere the strips to the peanut.
  • Bake the cookies until lightly golden around the edges and dry on top, about 30 minutes. Cool completely on the baking sheets on a wire rack.
  • Turn over the cookie without lines so it sits flat-side up on a flat serving plate. Spread the filling evenly to the edges. Top with the second cookie, lined-side up. Use a serrated knife to cut into squares for serving.

GIANT MULTI-FLAVOR COOKIE RECIPE BY TASTY



Giant Multi-Flavor Cookie Recipe by Tasty image

Here's what you need: light brown sugar, granulated sugar, salt, unsalted butter, large eggs, vanilla extract, all-purpose flour, baking soda, chocolate chips, peanuts, peanut butter, white chocolate chip, macadamia nut, chocolate candy, chocolate chips, cocoa powder, caramel chew, pretzel piece

Provided by Rie McClenny

Categories     Desserts

Yield 8 servings

Number Of Ingredients 18

1 ½ cups light brown sugar, packed
1 cup granulated sugar
1 teaspoon salt
1 cup unsalted butter, 2 sticks, melted
2 large eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
2 tablespoons chocolate chips
1 tablespoon peanuts, halved
1 tablespoon peanut butter
1 tablespoon white chocolate chip
1 tablespoon macadamia nut
2 tablespoons chocolate candy
1 tablespoon chocolate chips
1 tablespoon cocoa powder
1 tablespoon caramel chew, chopped
2 tablespoons pretzel piece

Steps:

  • Make the base cookie dough. In a large bowl, whisk together the brown sugar, granulated sugar, salt, and butter until a paste has combined with no lumps.
  • Whisk in the egg and vanilla, beating until light ribbons fall off the whisk.
  • Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix. This will cause the gluten in the flour to toughen, which will result in cakier cookies.
  • Divide the dough evenly between 6 medium bowls.
  • Make chocolate chip cookie dough by adding the chocolate chips to the first bowl. Mix well and set aside.
  • Make peanut butter cookie dough by adding the peanuts and peanut butter to the second bowl. Mix well and set aside.
  • Make white chocolate macadamia nut cookie dough by adding the white chocolate chips and macadamia nuts to the third bowl. Mix well and set aside.
  • Make chocolate candy cookie dough by adding chocolate candies to the fourth bowl. Mix well and set aside.
  • Make double chocolate cookie dough by adding chocolate chips and cocoa powder to the fifth bowl. Mix well and set aside.
  • Make caramel and pretzel cookie dough by adding chopped caramel and pretzels to the sixth bowl. Mix well and set aside.
  • Line a 10-inch (30 cm) cast iron skillet with parchment paper. Make a triangular shape with the chocolate chip cookie dough and press into ⅙ of the pan. Repeat with the remaining doughs.
  • Preheat the oven to 350°F (180°C).
  • Chill the pan for at least 30 minutes, up to overnight.
  • Bake the cookie for 30-45 minutes or stick a toothpick into the center of the cookie and the toothpick comes out clean
  • Cool the cookie for 10-15 minutes before slicing and serving.
  • Enjoy!

Nutrition Facts : Calories 575 calories, Carbohydrate 70 grams, Fat 30 grams, Fiber 1 gram, Protein 7 grams, Sugar 40 grams

GIANT MONSTER COOKIES



Giant Monster Cookies image

Who can resist gigantic monster cookies chock-full of goodies like chocolate chips, M&M's and peanut butter? If your appetite isn't quite monster-size, make them by heaping tablespoonfuls. This is the world's best monster cookies recipe. -Judy Fredenberg, Missoula, Montana

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 2-1/2 dozen.

Number Of Ingredients 11

2 cups creamy peanut butter
2/3 cup butter, softened
1-1/3 cups sugar
1-1/3 cups packed brown sugar
4 large eggs, room temperature
2-1/2 teaspoons baking soda
1 teaspoon vanilla extract
1 teaspoon light corn syrup
6 cups old-fashioned oats
1 cup semisweet chocolate chips
1 cup milk chocolate M&M's

Steps:

  • In a large bowl, cream peanut butter, butter, sugar and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs, baking soda, vanilla and corn syrup. Add oats and mix well. Stir in chocolate chips and M&M's. Cover and refrigerate 1 hour., Preheat oven to 350°. Drop by 1/4 cupfuls 3 in. apart onto ungreased baking sheets. Bake 14-18 minutes or until edges are lightly browned. Cool 5 minutes before removing from pans to wire racks to cool completely. Store in an airtight container.

Nutrition Facts :

GIANT PEANUT BUTTER COOKIES



Giant Peanut Butter Cookies image

My favorite peanut butter cookie. Not too peanuty and a nice texture. Makes 20 regular-size or 10 3-inch cookies.

Provided by SharleneW

Categories     Dessert

Time 24m

Yield 10 three inch cookies

Number Of Ingredients 10

1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1/2 cup butter or 1/2 cup margarine, softened
1/2 cup peanut butter
1 teaspoon vanilla extract
1 large egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • Heat oven to 375°.
  • In large bowl, combine sugars, margarine, peanut butter, vanilla and egg; beat well.
  • Lightly spoon flour into measuring cup and level off.
  • Add flour, baking powder, baking soda and salt; mix well.
  • If you are making the large cookies, it helps to chill the dough for an hour or so at this point, before shaping. It seems to make a firmer cookie--less likely to break. If you aren't concerned about that, you can skip this step.
  • Shape about 1/4 cup dough (for 3-inch cookie) into a ball and place 4 inches apart on ungreased cookie sheet (6 per sheet).
  • Bake at 375° for 13-16 minutes.
  • Remove from cookie sheet and cool completely on wire rack.

GIANT PEANUT BUTTER CUP COOKIES



Giant Peanut Butter Cup Cookies image

How can one go wrong with a peanut butter cup. This is made with refrigerated peanut butter cookie dough. Recipe from Pillsbury Oct 2005

Provided by KaraRN

Categories     Dessert

Time 40m

Yield 12 large cookies, 12 serving(s)

Number Of Ingredients 5

18 ounces roll pillsbury refrigerated peanut butter cookie dough
1/2 cup Reese's pieces
1/2 cup mini M&M's plain chocolate candy
1/2 cup salted peanuts
12 Reese's Peanut Butter cups, unwrapped (from 6 1.6 oz packages)

Steps:

  • Heat oven to 350 degrees F.
  • Into large bowl, break up cookie dough.
  • Stir in reeses pieces,m&m's, and peanuts.
  • Drop dough by scant 1/4 cupfuls 3 inches apart onto ungreased cookie sheets.
  • Flatten each with fingers to 3/4 inch thickness.
  • Bake 11-15 minutes or until light golden brown.
  • Immediately top each cookie with 1 peanut butter cup; press lightly into dough.
  • Cool 5 minutes; remove from cookie sheets.
  • TIP: let the cookies stand about 3 hours or until the peanut butter cups are set before storing them in a covered container.

Nutrition Facts : Calories 447.5, Fat 26, SaturatedFat 8, Cholesterol 14.1, Sodium 336.8, Carbohydrate 47.5, Fiber 2.5, Sugar 20.7, Protein 9.4

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