MARBLED CHOCOLATE PEANUT COOKIES
This recipe came about by accident when I was making both my husband's favorite peanut butter cookies and my favorite chocolate cookies. I had two small portions of dough left over and decided to combine them into one flavor-filled cookie. -Shirley DeLange, Byron Center, Michigan
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 9-1/2 dozen.
Number Of Ingredients 22
Steps:
- In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in peanuts; set aside. , For chocolate dough, in another bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in chocolate chips. Gently fold in peanut butter dough until slightly marbled., Drop by heaping tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 350° for 14-16 minutes or until lightly browned and firm. Remove to wire racks to cool completely.
Nutrition Facts : Calories 237 calories, Fat 12g fat (6g saturated fat), Cholesterol 40mg cholesterol, Sodium 171mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
MARBLED CHOCOLATE PEANUT BUTTER COOKIES
These are a flat, chewy chocolate cookie with a pool or gooey peanut butter marbled in the middle! Yield is a guess..sorry!
Provided by sofie-a-toast
Categories Drop Cookies
Time 30m
Yield 30 cookies
Number Of Ingredients 9
Steps:
- Combine flour, cocoa, baking soda and salt in a small bowl.
- Cream butter and sugar until light and fluffy. Beat in eggs and vanilla.
- Slowly blend the dry mix into butter mixture.
- Make small (teaspoonfuls) balls of the cookie dough. Press your thumb in the middle of the ball (like a thumbprint cookie). Put a small dollop of peanut butter in the indent. Press a little extra dough on top of the cookie to cover the peanut butter (its okay if a little is still showing). Place onto ungreased cookie sheet, 2 inches apart.
- Bake in a 350 degree oven 10 minutes.
Nutrition Facts : Calories 163.3, Fat 8.3, SaturatedFat 5, Cholesterol 32.7, Sodium 153.3, Carbohydrate 20.9, Fiber 0.6, Sugar 13.4, Protein 1.8
CHOCOLATE-PEANUT BUTTER MARBLE COOKIES
Chocolate and peanut butter batters are swirled together to make these scrumptious marbleized cookies. Drizzle with melted chocolate for the win.
Provided by My Food and Family
Categories Recipes
Time 50m
Yield 32 servings, 2 cookies each
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Beat first 4 ingredients in large bowl with mixer on medium speed until blended. Add flour and baking soda; mix well. Remove half of the dough; place in medium bowl.
- Microwave 2 oz. chocolate in small microwaveable bowl 1 min.; stir until completely melted. Add to dough in one of the bowls; mix well. Add peanut butter to remaining dough; mix well. Add chocolate dough to peanut butter dough; mix lightly just until doughs are marbleized.
- Drop tablespoonfuls of dough, 2 inches apart, onto baking sheet.
- Bake 10 min. or until lightly browned; cool 5 min. on baking sheet. Transfer to wire racks; cool completely. Melt remaining chocolate as directed on package. Drizzle with fork over cookies. Let stand until chocolate is firm.
Nutrition Facts : Calories 160, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 95 mg, Carbohydrate 18 g, Fiber 1 g, Sugar 9 g, Protein 2 g
MARTINA MCBRIDE'S NO-BAKE PEANUT BUTTER-CHOCOLATE COOKIES
Try Martina McBride's easy-to-make without-the-bake cookies--simply fold the soft and creamy Country Crock® into the batter for a delicious treat.
Provided by Country Crock®
Categories Trusted Brands: Recipes and Tips Country Crock®
Time 1h
Yield 36
Number Of Ingredients 7
Steps:
- Line 2 baking sheets with waxed or parchment paper.
- Melt the Country Crock® Spread in a 3 1/2-quart saucepan over medium heat. Stir in the sugar and milk; bring to a full rolling boil. Boil vigorously for 2 minutes.
- Remove from heat and immediately stir in the peanut butter, vanilla, and oats, stirring to combine. Add chocolate, stirring just until combined.
- Drop the dough into mounds by rounded tablespoonfuls onto the prepared baking sheets. Do not flatten. Let the cookies stand for 30 minutes, or until set.
Nutrition Facts : Calories 121.7 calories, Carbohydrate 18.9 g, Cholesterol 0.3 mg, Fat 4.7 g, Fiber 1.3 g, Protein 2.6 g, SaturatedFat 1.5 g, Sodium 27 mg, Sugar 13 g
SNICKER SURPRISE PEANUT BUTTER COOKIES
I found this recipe next to a Snickers coupon. It is absolutely fabulous. The Snickers is hidden inside the cookie so it makes for a nice surprise when you bite in. This cookie works perfectly as part of a Xmas cookie platter. If you are a Snickers fan, you are in for a real treat.
Provided by angelcakes
Categories Dessert
Time 35m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 300°F.
- In a medium bowl, sift together flour, baking soda, and salt.
- In a large bowl, mix together butter, peanut butter, and sugars until light and fluffy.
- Add eggs and vanilla and combine thoroughly.
- Then mix in flour mixture.
- Cover and chill dough 2-3 hours.
- To form cookie, scoop a tablespoon of chilled dough and flatten.
- Place a miniature Snickers in the center and form the dough into a ball around the Snickers.
- Place on a greased cookie sheet.
- Bake for 10-20 minutes.
- Cool cookies on a rack.
- Optional: Decorate cookies with powdered sugar or drizzled melted chocolate or both.
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