Nutty Chocolate Dipped Peanut Butter Cookies Recipes

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SKIPPY® CHOCOLATE-DIPPED PEANUT BUTTER COOKIES



SKIPPY® Chocolate-Dipped Peanut Butter Cookies image

Provided by Hormel Foods

Categories     Peanut Butter, Desserts, Cookies, Christmas

Yield 16

Number Of Ingredients 15

1 cup SKIPPY® Peanut Butter
¼ cup softened butter
1 cup sugar
1 large egg, lightly beaten
1 teaspoon vanilla extract
1¼ cups all-purpose flour
¼ teaspoon kosher salt
¾ teaspoon baking soda
½ teaspoon baking powder
4 ounces semi-sweet baking bar
4 ounces white chocolate baking bar
Garnish: Colored sprinkles
Chocolate sprinkles
Finely chopped dry-roasted peanuts
Shredded coconut

Steps:

  • Heat oven to 350°F. In large bowl, using a hand mixer cream peanut butter, butter and sugar until light and fluffy. Add egg and vanilla extract; mix until blended. In small bowl, combine flour, salt, baking soda and baking powder. Add to peanut butter mixture and mix just until blended. Shape dough into 1¼-inch balls. Place on parchment paper-lined baking sheet. Press with a fork to flatten and create crosshatch pattern. Bake 12 to 14 minutes. Let cool completely on baking sheet. In 2 separate bowls, melt chocolates according to package directions. Dip cookies halfway into dark and white chocolates and sprinkle with desired toppings. Let stand on wax paper until completely set.

Nutrition Facts :

CHOCOLATE-DIPPED PEANUT BUTTER COOKIES



Chocolate-Dipped Peanut Butter Cookies image

A classy twist on the traditional Peanut Butter Blossom.

Provided by Land O'Lakes

Categories     Drop     Peanut Butter     Butter     Peanut     Peanut butter     Nut     Dairy     Cookie     Dessert     Cookie     Dessert

Time 1h1m

Yield 60 cookies

Number Of Ingredients 15

Cookie
1 cup firmly packed brown sugar
1/2 cup Land O Lakes® Butter softened
1/2 cup creamy peanut butter
1 large Land O Lakes® Egg
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Sugar
Coating
1 cup dark chocolate baking chips
1 teaspoon shortening
1/3 cup Spanish peanuts, chopped

Steps:

  • Heat oven to 350ºF.
  • Combine brown sugar, butter and peanut butter in bowl. Beat at medium speed until well mixed. Add egg and vanilla; continue beating until well mixed. Add flour, baking powder, baking soda, and salt; beat at low speed until well mixed.
  • Place sugar into bowl. Shape dough into 1-inch balls; roll in sugar. Place 1-inch apart onto ungreased cookie sheets; flatten balls in crisscross pattern with fork dipped in sugar. Bake 7-8 minutes or until edges are lightly browned. Remove to cooling rack; cool completely.
  • Line cookie sheets with parchment paper; set aside.
  • Microwave dark chocolate and shortening in bowl, stirring every 30 seconds until smooth.
  • Dip cookies halfway into melted chocolate; place onto prepared cookie sheet. Sprinkle chocolate with chopped peanuts. Refrigerate to set.

Nutrition Facts : Calories 80 calories, Fat 4.5 grams, SaturatedFat grams, Transfat grams, Cholesterol 5 milligrams, Sodium 60 milligrams, Carbohydrate 10 grams, Fiber 0 grams, Sugar grams, Protein 1 grams

CHOCOLATE DIPPED PEANUT BUTTER COOKIES



Chocolate Dipped Peanut Butter Cookies image

Flourless, extra peanutty and dipped in melted chocolate, this recipe rules! Adapted from Food & Family magazine.

Provided by Sharon123

Categories     Dessert

Time 35m

Yield 18 cookies

Number Of Ingredients 5

1 cup creamy peanut butter
1/2 cup sugar
1 egg
4 semi-sweet chocolate baking squares, melted
1/2 cup roasted peanuts, finely chopped

Steps:

  • Preheat your oven to 325*F. Mix peanut butter, sugar and egg until well blended. Refrigerate 30 minutes. Roll peanut butter mixture into 18 balls. Place 2" apart on an ungreased cookie sheet. Flatten each ball, in a criss cross pattern with a fork.
  • Bake 18 to 20 minutes or until lightly browned. Cool 5 minutes. Remove from cookie sheet to a wire rack; cool completely.
  • Dip each end of the cookie into melted chocolate, shakinig off the excess. Now dip into chopped peanuts. Place cookies on wax paper(or parchment) which has been placed on the cookie sheet. Refrigerate until chocolate hardens. Enjoy!
  • Note:.
  • To melt chocolate using microwave, heat in a microwavable bowl on high 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted.

Nutrition Facts : Calories 176.9, Fat 12.5, SaturatedFat 3.1, Cholesterol 11.8, Sodium 121.6, Carbohydrate 13.7, Fiber 1.7, Sugar 10.6, Protein 5.7

CHOCOLATE PEANUT BUTTER COOKIES



Chocolate Peanut Butter Cookies image

Provided by Food Network

Categories     dessert

Time 45m

Yield About 2 dozen cookies

Number Of Ingredients 7

1 cup creamy peanut butter
2/3 cup granulated sugar, plus more for rolling
1/3 cup packed light brown sugar
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
1 large egg
2/3 cup semisweet chocolate chips

Steps:

  • Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Beat the peanut butter, granulated sugar, light brown sugar and salt with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 5 minutes. Beat in the vanilla and egg. Stir in the chocolate chips.
  • Put some granulated sugar in a small bowl. Shape tablespoons of the dough into balls and roll each ball in the sugar to coat. Evenly space the balls on the prepared baking sheets. Press each ball down with the tines of a fork to flatten it slightly and make a crisscross pattern.
  • Bake until the bottoms are golden brown, 10 to 12 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.

NUTTY CHOCOLATE-DIPPED PEANUT BUTTER COOKIES



Nutty Chocolate-Dipped Peanut Butter Cookies image

Another scrumptious choice for the chocolate and peanut butter fan club: PB sandwich cookies dipped in white chocolate and sprinkled with chopped peanuts.

Provided by My Food and Family

Categories     Recipes

Time 10m

Yield 3 servings

Number Of Ingredients 3

6 peanut butter sandwich cookies
2 oz. BAKER'S White Chocolate, melted
2 Tbsp. chopped lightly salted dry roasted peanuts

Steps:

  • Dip half of each cookie in chocolate; place on waxed paper-covered plate.
  • Sprinkle with nuts.
  • Let stand until chocolate coating is firm.

Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

CHOCOLATE DIPPED PEANUT BUTTER COOKIES



Chocolate Dipped Peanut Butter Cookies image

These are awesome. My family had them gone withing the day. They are an average peanut butter cookie with a blast of chocolate.

Provided by Cooking Mommy of 4

Categories     Drop Cookies

Time 21m

Yield 40 cookies

Number Of Ingredients 12

6 tablespoons butter or 6 tablespoons margarine
3/4 cup peanut butter (I use Creamy)
1/2 cup brown sugar
1/3 cup granulated sugar
1 egg
1 cup flour
1/8 teaspoon cinnamon
1/4 teaspoon baking soda
1/8 teaspoon baking powder
6 chocolate squares (I used German Chocolate by Bakers)
1 tablespoon shortening
1 tablespoon light corn syrup

Steps:

  • 1 Mix butter, peanut butter brown sugar, granulated sugar together till creamy.
  • 2 Beat in the egg until well mixed.
  • 3. mix in flour, baking soda, baking powder, and cinnamon.
  • 4 Form 40 1 inch balls, place balls on greased bake sheets, about 2 in apart.
  • 5 Press Balls down to flat rounds.
  • 6 Heat Oven to 350.
  • 7 Bake 6-8 minutes or until cookies are golden brown on the edges.
  • 8. Let cookies cool completely.
  • 9 Melt chocolate and shortening in double boiler.
  • 10 stir in corn syrup.
  • Then dip each cookie half way into chocolate and freeze until chocolate is set up it takes about an hour.

Nutrition Facts : Calories 78.2, Fat 4.6, SaturatedFat 1.7, Cholesterol 9.9, Sodium 46.7, Carbohydrate 8.1, Fiber 0.4, Sugar 4.9, Protein 1.7

DIPPED PEANUT BUTTER COOKIES



Dipped Peanut Butter Cookies image

Baking mix makes these soft, moist cookies a snap to stir-up, yet they're pretty enough for parties. "I'm often asked to bring them to wedding and baby showers, and they're popular around the holiday's, too. I sometimes mix the dough the day before and chill it until I have to bake the cookies."

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 5 dozen.

Number Of Ingredients 7

1 cup peanut butter
1 can (14 ounces) sweetened condensed milk
1 egg
1 teaspoon vanilla extract
2 cups biscuit/baking mix
3/4 to 1 pound milk chocolate candy coating, coarsely chopped
1 tablespoon shortening

Steps:

  • In a large bowl, combine the peanut butter, milk, egg and vanilla; beat until smooth. Gradually stir in biscuit mix and mix well. Cover and refrigerate for 1 hour. , Shape into 1-in. balls and place 1 in. apart on ungreased baking sheets. Flatten each ball with the bottom of a glass. Bake at 350° for 8-10 minutes or until golden brown. Cool on wire racks. , In a microwave, melt candy coating and shortening; stir until smooth. Dip each cookie halfway into chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets; let stand until set.

Nutrition Facts : Calories 191 calories, Fat 11g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 160mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.

NAUGHTY CHOCOLATE AND PEANUT BUTTER CHIP COOKIES



Naughty Chocolate and Peanut Butter Chip Cookies image

This is a variation of the shortbread cookie, with a few twists. I like to discover new things, and this is definitely worth tasting!

Provided by MAURINE_C

Categories     Thumbprint Cookies

Time 34m

Yield 36

Number Of Ingredients 9

1 cup margarine
1 cup white sugar
2 eggs, separated
1 tablespoon vanilla extract
¼ cup port wine
2 ½ cups all-purpose flour
½ teaspoon salt
1 cup peanut butter chips
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a medium bowl, cream together the margarine and white sugar until smooth. Beat in the egg yolks, vanilla and port wine. Combine the flour and salt; stir into the creamed mixture. Roll the dough into walnut sized balls. Dip each ball in the remaining egg whites. Place cookies 2 inches apart onto the prepared cookie sheets.
  • Bake for 10 to 12 minutes in the preheated oven. Remove from the oven and immediately place 4 or 5 of the chocolate and/or peanut butter chips into the center of each cookie. Return to the oven for 2 more minutes to melt the chips. Remove from baking sheets to cool on wire racks.

Nutrition Facts : Calories 164.1 calories, Carbohydrate 18.6 g, Cholesterol 10.3 mg, Fat 8.6 g, Fiber 0.5 g, Protein 2.9 g, SaturatedFat 3.7 g, Sodium 111.9 mg, Sugar 11.1 g

DIPPED PEANUT BUTTER SANDWICH COOKIES



Dipped Peanut Butter Sandwich Cookies image

You'll love to give tins of these chocolate-coated cookies to your lucky friends. The shortcut holiday recipe is almost too simple to believe! Here's how to make peanut butter cookies without eggs. -Jackie Howell, Gordo, Alabama

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 15 sandwich cookies.

Number Of Ingredients 4

1/2 cup creamy peanut butter
30 round butter-flavored crackers
1 cup white, semisweet or milk chocolate chips
1 tablespoon shortening

Steps:

  • Spread peanut butter on half of the crackers; top with remaining crackers to make sandwiches. Refrigerate until firm. , In a double boiler over simmering water or in a microwave, melt chocolate chips and shortening; stir until smooth. Dip sandwiches in chocolate mixture; allow excess to drip off. Place on waxed paper; let stand until set.

Nutrition Facts : Calories 151 calories, Fat 11g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 103mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.

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