CARAMEL PEANUT BUTTER COOKIES
Make and share this Caramel Peanut Butter Cookies recipe from Food.com.
Provided by andypandy
Categories Drop Cookies
Time 27m
Yield 36 cookies
Number Of Ingredients 12
Steps:
- Cream butters, sugars egg and vanilla in a large bowl at medium speed until creamy. Combine the flour, baking soda, salt in a small bowl and then add to the creamed mixture.
- Stir in the chocolate chips (or chocolate chunks) the quartered caramel pieces, and the chopped nuts until combined.
- Drop by spoonfuls onto a greased or parchment lined baking sheet.
- Silicone sheets would be better too, because the caramel when baking makes them stick.
- Bake 375 degrees for 8 to 12 minutes.
- Cool on the sheet, then remove to a wire rack.
Nutrition Facts : Calories 193.3, Fat 10.8, SaturatedFat 4.8, Cholesterol 19.9, Sodium 125.5, Carbohydrate 23.3, Fiber 0.9, Sugar 14.8, Protein 2.8
PEANUT BUTTER CARAMEL THUMBPRINT COOKIES
Provided by Hormel Foods
Categories Peanut Butter, Desserts, Christmas
Yield 48 cookies
Number Of Ingredients 15
Steps:
- Cookies Heat oven to 350°F. In medium bowl, whisk together flour and salt. In mixer bowl, cream butter, sugar and brown sugar. Add peanut butter. Mix well. Mix in egg yolks and vanilla. Stir in chocolate. On low speed, add flour mixture until dough forms. In shallow dish, whisk egg white until foamy. Place peanuts in another shallow dish. Using a 1-inch cookie scoop, scoop dough and roll into 48 balls. Dip each in egg whites. Roll in peanuts and place on parchment lined baking sheets. Using your thumb, indent center of each cookie. Bake 8 minutes, remove from oven and gently re-dent each cookie. Bake 6 to 8 minutes longer or until set. Cool on pans 10 minutes. Remove to rack. Cool completely. Salted Caramel Filling In a small saucepan over medium heat, melt butter. Add brown sugar, cream and salt. Stir occasionally until mixture comes to a gentle boil. Allow to boil gently 5 minutes, stirring constantly. Add vanilla, stir well and remove from heat to cool. When cool and slightly thickened, fill center of each cookie.
Nutrition Facts : Calories 127
PEANUT SURPRISE COOKIES
These cookies are very easy to make with ingredients usually found in the pantry with the exception of chocolate covered caramel candies. I hope you like them. My family absolutely loves these cookies. I usually only make them at Christmas time so they are special.
Provided by Helen
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h15m
Yield 42
Number Of Ingredients 11
Steps:
- In a large bowl, cream together the margarine, peanut butter, 1/2 cup white sugar and brown sugar until smooth. Beat in the egg. Combine the flour, baking powder, baking soda and salt; stir into the peanut butter mixture. Cover and chill dough until firm, about 30 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Roll chilled dough into 1 inch balls. Press a caramel candy into the center of each ball so that it is completely covered with dough. Roll balls in remaining sugar and place 2 inches apart onto ungreased cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven, until set. Cool on baking sheets for 2 minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 99.5 calories, Carbohydrate 13.1 g, Cholesterol 4.4 mg, Fat 4.8 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 91.1 mg, Sugar 8.6 g
CARAMEL SURPRISE CHOCOLATE CHIP COOKIES
This has been my go-to cookie recipe for more than twenty years. I love the responses I get from people who try to guess what the surprise center is. I always double, and sometimes triple, this recipe when taking it to potlucks. -Becky McClaflin, Blanchard, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Cream first four ingredients until light and fluffy; beat in egg and vanilla. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips and walnuts., Shape tablespoonfuls of dough into balls. Wrap each around a Milk Dud; place 2 in. apart on ungreased baking sheets., Bake until golden brown, 10-12 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 176 calories, Fat 10g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 120mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
PEANUT BUTTER SURPRISE COOKIES
These cookies will have a moist, brownielike texture the day you make them and get crispier the following day.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 50m
Yield Makes 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined, scraping down bowl as needed. Add eggs and vanilla, and beat until incorporated.
- In a small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually beat in flour mixture in 2 batches.
- Scoop off dough by the tablespoon; roll into balls. Place granulated sugar on a plate; roll balls in sugar, coating completely. Place 2 inches apart on a nonstick insulated baking sheet.
- Bake until cookies begin to puff up slightly, about 7 minutes. Remove from oven. Press one peanut butter cup in center of each cookie. Return to oven; continue baking until cookies are golden brown and chocolate has begun to melt, about 6 minutes more. Let cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely.
CHEWY SURPRISE COOKIES
"With four daughters, six grandchildren and one great-grandchild, I've baked lots of cookies," notes Lavon Timken of Cimmaron, Kansas. "This recipe is one of my favorites."
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 8 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream the shortening, peanut butter, 1-1/2 cups sugar and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; gradually add to the creamed mixture and mix well. Chill for at least 1 hour. , Shape 4 teaspoons of dough around each Milk Dud so it is completely covered. Roll balls in remaining sugar. , Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until set. Cool for 5 minutes before removing to wire racks.
Nutrition Facts : Calories 230 calories, Fat 12g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 147mg sodium, Carbohydrate 28g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
PEANUT BUTTER SURPRISE COOKIES
Make and share this Peanut Butter Surprise Cookies recipe from Food.com.
Provided by Shanamah
Categories Dessert
Time 38m
Yield 3-4 dozen, 20-25 serving(s)
Number Of Ingredients 12
Steps:
- Mix together flour, cocoa, & baking soda in small bowl.
- In large mixing bowl, beat butter, both sugars, & 1/2 cup peanut butter until light. Blend in vanilla, eggs, & sour cream.
- Mix dry ingredients in with wet, and set aside.
- In separate bowl, mix together powdered sugar & 1 1/2 cups peanut butter.
- Roll filling into 1-inch balls. Alternatively, you can chill filling slightly, roll into a long cylinder, and slice.
- Take small amount of dough, about twice the size of a filling ball (1 1/2 - 2 tbsp), and form a little cup. Put a filling ball inside, and pinch the dough-cup shut.
- Place filled dough-balls about 2 inches apart on non-stick cookie sheet.
- Flatten the balls with the bottom of a glass dipped in sugar.
- Bake in preheated 375 deg. F for 7-8 minutes.
- Let cool on cookie sheet for 3 minutes, then cool the rest of the way on wire rack.
Nutrition Facts : Calories 404.1, Fat 20.8, SaturatedFat 8.6, Cholesterol 43.6, Sodium 249.2, Carbohydrate 50.6, Fiber 3.1, Sugar 31.6, Protein 8.6
CHOCOLATE PEANUT BUTTER SURPRISE COOKIES
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 1/2 dozen
Number Of Ingredients 12
Steps:
- Sift together flour, cocoa powder, baking powder, and baking soda. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter, shortening, granulated sugar, and 1 cup light-brown sugar on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing until fully combined between each addition. Add vanilla, and beat to combine. Gradually add dry ingredients, and mix on low speed until fully combined. Remove from mixer. Using a wooden spoon, stir in chocolate chips. Cover bowl with plastic wrap, and chill until firm, about 1 hour.
- Preheat the oven to 350 degrees. Line baking sheets with Silpats (nonstick French baking mats) or parchment paper.
- In a small bowl, using a rubber spatula, stir together peanut butter and remaining 1/4 cup light-brown sugar.
- Using a 1 1/4-inch scoop or heaping tablespoon, drop dough onto prepared baking sheets about 2 inches apart. Make a thumbprint in the center of each cookie. Fill thumbprint with 1 teaspoon peanut-butter mixture. Top with a second scoop of dough, and carefully mold dough to cover "surprise."
- Bake until firm, about 12 minutes. Transfer sheets to wire racks to cool for 5 minutes, then transfer cookies to racks.
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- Combine brown sugar, sugar and butter in bowl. Beat at medium speed until creamy. Add peanut butter, eggs and vanilla; continue beating until well mixed, scraping bowl if necessary. Add flour, baking soda and salt; beat at low speed until well mixed.
- Shape rounded tablespoonfuls of dough into 1 1/4-inch balls. Press 1 candy half in center of each ball, cut-side up. Form dough around candy, completely covering candy. Place 2 inches apart onto ungreased cookie sheets. (Cookies spread and flatten as they bake.)
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