PEANUT BUTTER DELIGHTS
With their chocolate-dipped bottoms, peanut butter thumbprint filling and pretty chocolate drizzle on top, these cookies are fancy and fun! "The recipe is one of my mother's," writes Jennifer Moran of Elizabethtown, Kentucky.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 5 dozen.
Number Of Ingredients 22
Steps:
- In a large bowl, cream the shortening, butter, peanut butter, 1 cup sugar and brown sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. , Roll into 1-1/2-in. balls; roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball. , In a small bowl, beat peanut butter and cream cheese until smooth. Beat in the sugar, egg yolk and vanilla. Spoon about 3/4 teaspoon of filling into each indentation., Bake at 350° for 12-15 minutes or until firm to the touch. Remove to wire racks to cool., In a microwave, melt the chocolate chips; stir until smooth. Dip bottoms of cookies in chocolate; allowing excess to drip off. Place chocolate side up on waxed paper-lined baking sheets. Refrigerate until set., For topping, in a large saucepan, melt butter. Whisk in confectioners' sugar and cocoa. Gradually add water, whisking until smooth. Stir in vanilla. Drizzle over tops of cookies. Chill until chocolate is set. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 347 calories, Fat 17g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 176mg sodium, Carbohydrate 45g carbohydrate (32g sugars, Fiber 2g fiber), Protein 5g protein.
PEANUT BUTTER-CHOCOLATE NO-BAKE COOKIES
What could be better than an indulgent dessert made from ingredients you have sitting in your pantry and that never needs to go into the oven? These cookies take just minutes of work; most of the time is spent waiting for them to harden into the rich, nutty, chocolaty delights that they are.
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield about 60 cookies
Number Of Ingredients 8
Steps:
- Line a baking sheet with wax paper or parchment.
- Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
- Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.
DELICIOUS PEANUT BUTTER COOKIES
I've tried many different peanut butter cookie recipes but my family still likes this one the best!
Provided by Carla Maenius
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 40m
Yield 48
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a medium bowl, cream together shortening, brown sugar, and peanut butter until smooth. Stir in egg, milk, and vanilla. Combine flour, baking soda, and salt; stir into the peanut butter mixture until well blended. Drop by rounded spoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 83.7 calories, Carbohydrate 10 g, Cholesterol 4 mg, Fat 4.3 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 1 g, Sodium 78.1 mg, Sugar 6 g
LIGHT AND SOFT PEANUT BUTTER COOKIES
I never liked how peanut butter cookies turned out. They were always too greasy-feeling or too hard and never were soft a few days later. After a lot of trial and error batches, now I get rave reviews from these cookies. They are very rich and soft for those who do not like the typical crunchy style of peanut butter cookies. They do take a bit of time to prepare and cook but very much worth the wait. I used reduced-fat peanut butter in both crunchy and creamy to make for a rich-tasting cookie with more peanut flavor and a less greasy feeling on your hand.
Provided by Malki in Minneapolis
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h35m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Sift flour, baking soda, and salt together in a bowl.
- Beat butter, creamy peanut butter, and crunchy peanut butter together in a large bowl until smooth. Beat egg white and white sugar into butter mixture until smooth. Add whole egg and brown sugar; continue to beat until smooth. Gradually stir flour mixture into butter mixture until batter is well mixed.
- Roll the dough into 1 1/4-inch balls and place 2 inches apart onto ungreased baking sheets. Press balls with a fork creating a crosshatch. Freeze cookie dough on baking sheet until dough is firm, 5 to 8 minutes.
- Bake in the preheated oven until cookies puff up, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 148.5 calories, Carbohydrate 16.1 g, Cholesterol 17.9 mg, Fat 8.1 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 3.3 g, Sodium 140.5 mg, Sugar 7.1 g
DOUBLE-DELIGHT PEANUT BUTTER COOKIES
My dad is a PB fanatic so I made these for Father's Day, he loved them! Inside the cookie is a ball of PB & powdered sugar and the outside is rolled in chopped peanuts, cinnamon and sugar. I got this recipe from Pillsbury's $1 million grand prize winner in 2008.
Provided by Amber C.
Categories Dessert
Time 44m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 375 degrees.
- In a small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.
- In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape into 24 (1") balls.
- Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. If using a homemade recipe divide dough into 24 pieces.
- Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.
- Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased cookie sheets, place balls 2" apart. Spray bottom of drinking glass with cooking spray; press into remaining peanut mixture. Flatten each ball to 1/2" thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.
- Bake 7-12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.
Nutrition Facts : Calories 152.6, Fat 8.8, SaturatedFat 1.9, Cholesterol 5.3, Sodium 121.3, Carbohydrate 16.3, Fiber 0.8, Sugar 5.1, Protein 3.5
DOUBLE DELIGHT PEANUT BUTTER COOKIES
It was love at first bit! A co-work made these the other day and they were delicious. The recipe she brought in shows the recipe was created by Carolyn Gurtz, winner of the 2008 Pillsbury Bake-Off Contest.
Provided by Debbwl
Categories Dessert
Time 40m
Yield 24 cookies
Number Of Ingredients 6
Steps:
- Heat oven to 375°F
- In small bowl mix chopped peanuts, granulated sugar and cinnamon. Set aside.
- In another small bowl, stir peanut butter and powdered sugar until completedly blended. Shape mixture into 24 balls, about 1 inch each.
- Cut cookie dough slices in half crosswise to make 24 pieces, flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.
- Roll each covered ball in peanut and sugar mixture. gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Sprinkle any remaining peanut mixture evenly on tops of cookies, gently press into dough.
- Bake 7 to 12 minutes or untill edges are golden brown. Cool 1 minutes before removing to cooling rack. Store tightly covered.
Nutrition Facts : Calories 139.2, Fat 8, SaturatedFat 1.7, Cholesterol 4.5, Sodium 109.8, Carbohydrate 14.8, Fiber 0.7, Sugar 5.1, Protein 3.3
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