Peanut Butter Chip Triangles Recipes

PEANUT BUTTER AND POTATO CHIP TRUFFLES

Steps:

• Line a baking sheet with parchment paper. Combine the peanut butter and butter in a large bowl and beat with a mixer on medium speed until smooth, 1 to 2 minutes. Gradually add the confectioners' sugar, then the vanilla; beat until the mixture comes together in clumps, 1 to 2 minutes. Add the crushed potato chips and beat until combined.
• Roll the mixture into tablespoon-size balls (about 36); arrange on the prepared baking sheet. Refrigerate while you melt the chocolate.
• Put the chocolate in a medium heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Let melt, stirring occasionally, about 10 minutes. Remove the bowl from the saucepan. One at a time, dip the truffles in the melted chocolate with a spoon, letting the excess drip back into the bowl, then return to the baking sheet. Push a large potato chip piece into each truffle. Refrigerate until the chocolate sets, at least 15 minutes, or freeze until ready to serve.

CHOCOLATE-PEANUT BUTTER CHIP FUDGE COOKIES

Steps:

• Preheat oven to 350°F. Line 2 large rimmed baking sheets with aluminum foil or parchment paper. Combine chopped walnuts, flour, toasted coconut, baking powder, and salt in medium bowl and stir until well blended.
• Combine butter, chopped unsweetened chocolate, and 1 cup chocolate chips in heavy medium saucepan. Stir over low heat until butter and chocolate are melted and smooth. Remove saucepan from heat.
• Whisk instant coffee crystals and vanilla extract in medium bowl until coffee crystals dissolve. Add sugar and eggs. Using electric mixer, beat until mixture thickens, about 2 minutes. Beat in melted chocolate mixture, then chopped walnut mixture. Stir in remaining 1 cup chocolate chips and peanut butter chips. Mound 2 tablespoons dough for each cookie onto prepared baking sheets, spacing 2 inches apart.
• Bake cookies until puffed and cracked but still soft in center, about 15 minutes. Let cookies cool on sheets 10 minutes. Using spatula, transfer cookies to rack and cool. (Can be made 2 days ahead. Store in airtight container at room temperature.)

CHOCOLATE CHIP PEANUT BUTTER COOKIES

Steps:

• Place an oven rack in the middle position and preheat the oven to 350°F. Lightly rub two cookies sheets with butter, or use nonstick baking sheets. Set aside.
• Put the butter, peanut butter and the sugars in a large bowl. Beat with an electric mixer or a wooden spoon until smooth and creamy. Add the eggs and vanilla and beat again. Add the flour, baking powder, baking soda and salt, and beat on low speed until well blended. Add the chocolate chips (see Mom Tip), peanut butter chips and peanuts and mix thoroughly.
• Using a teaspoon as a guide, scoop a portion of the dough and, with your hands, roll each portion into a ball. Place the balls on each cookie sheet, 3 cookies per row in 5 rows. Flatten the balls with the heel of your hand or the tines of a fork so that they spread to about 1 1/2 inches in diameter. Bake each batch, one cookie sheet at a time, for about 10 minutes. The cookies will be firm to the touch and just beginning to brown.
• Remove from the oven and cool on the sheet for about 3 minutes. Then transfer them with a spatula to a cooling rack. Let the cookie sheet cool for 1 or 2 minutes more before reusing so the dough doesn't melt. Store in an airtight container.

PEANUT BUTTER CHIP CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Combine the flour, cocoa, baking soda and salt, stir into the creamed mixture. Finally, fold in the peanut butter chips. Drop cookies by heaping teaspoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, until set. Cool on wire racks.

PEANUT BUTTER HONEY AND CHOCOLATE CHIP TRIANGLES

Steps:

• Place the bread slices onto a chopping board and spread with butter.
• Spread one slice of each sandwich with honey and the other with peanut butter and sprinkle over the chocolate chips. Cut into triangles.
• Cook's Tip: Use any variety of sliced bread to suit. This recipe works well as toasted sandwich too. If peanut allergy substitute with mashed banana.