Peanut Butter Filled Chocolate Peanut Butter Cookies Recipes

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CHOCOLATE PEANUT BUTTER FILLED COOKIES



Chocolate Peanut Butter Filled Cookies image

Easy Chocolate Peanut Butter Filled Cookies Recipe. Bite sized and super soft, they make a great dessert or snack idea.

Provided by atasteofmadness

Time 20m

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 cup granulated sugar ((+more for rolling))
1/2 cup brown sugar
1/2 cup salted butter, (softened)
1/4 cup creamy peanut butter
1 tsp vanilla extract
1 large egg
1/2 cup icing sugar
3/4 cup creamy peanut butter

Steps:

  • Preheat the oven to 375˚F. Line a baking sheet with parchment paper and set aside.
  • In a medium bowl, mix together the flour, cocoa and baking soda until fully combined.
  • In a separate bowl, beat together the sugars, butter and 1/4 cup peanut butter until light and fluffy. Add the egg and vanilla and beat until fully combined. Stir in the flour mixture until fully incorporated and set aside.
  • In a medium bowl, mix together the icing sugar and 3/4 cup of peanut butter until smooth.
  • Take around 1 Tbsp of cookie cough and flatten with your palm. Place around 1-2 tsp of peanut butter filling in each then roll chocolate cookie dough over the peanut butter to close. Roll the cookie ball in sugar. Place the cookies on the prepared cookie sheet.
  • Bake for 7-9 minutes. Let stand on baking sheet for 2 minutes, then move to wire racks to cool.

PEANUT BUTTER CHOCOLATE CHUNK COOKIES



Peanut Butter Chocolate Chunk Cookies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h5m

Yield 18 cookies

Number Of Ingredients 13

1 cup creamy peanut butter
1/2 cup confectioners' sugar
2/3 cup packed brown sugar
1 stick (8 tablespoons) salted butter, at room temperature
1/4 cup granulated sugar
1 teaspoon vanilla
1 large egg
1 1/2 cups all-purpose flour
1 heaping teaspoon instant coffee granules
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
4 ounces good semisweet chocolate, chopped into chunks

Steps:

  • For the peanut butter filling: Line 2 regular baking sheets and 1 smaller one with parchment paper.
  • Whisk together the peanut butter and confectioners' sugar in a medium bowl until smooth. Using a tablespoon scoop, portion into 18 rounds and place them on the small parchment-lined pan. Put them in the freezer to firm up, at least 20 minutes.
  • Preheat the oven to 375 degrees F.
  • For the cookie dough: Meanwhile, in the bowl of an electric mixer fitted with a paddle attachment, cream together the brown sugar, butter and granulated sugar until nice and combined, about 2 minutes. Add the vanilla and egg and beat until smooth, scraping the bowl if necessary to make sure everything is incorporated.
  • In a separate bowl, stir together the flour, coffee granules, baking soda, baking powder and salt. Add the dry ingredients to the mixer gradually, mixing on low until totally incorporated. Stir in the chocolate chunks.
  • Scoop the cookie dough into eighteen 2-tablespoon portions and with your palm, flatten each scoop into a disc.
  • Place one peanut butter round in the center of a dough disc. Bring the edges of the dough around the peanut butter round and enclose completely. Roll to ensure all the peanut butter is covered. Flatten with your palm, creating a disc shape once again. Repeat with the remaining peanut butter rounds and dough discs. Split the finished discs between the 2 lined baking sheets.
  • Bake until the cookies are golden brown, 10 to 11 minutes. Transfer the cookies to a cooling rack and allow them to cool slightly before eating, 5 to 7 minutes.

PEANUT BUTTER-FILLED COOKIES



Peanut Butter-Filled Cookies image

Anyone who likes peanut butter cups will really go for these treats. I give them an elegant finish by sprinkling confectioners' sugar over a stencil. -Diane Miller, Millersburg, Indiana

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2-1/2 dozen.

Number Of Ingredients 13

1/2 cup butter, softened
1/4 cup peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon baking soda
FILLING:
3/4 cup confectioners' sugar
3/4 cup peanut butter
Additional confectioners' sugar

Steps:

  • Preheat oven to 375°. In a large bowl, cream butter, peanut butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture and mix well., In a small bowl, combine confectioners' sugar and peanut butter. Roll into 30 balls. Shape tablespoonfuls of dough around filling to cover completely; place 2 in. apart on ungreased baking sheets. Flatten with a glass., Bake 6-8 minutes or until set. Remove to wire racks. Dust with additional confectioners' sugar.

Nutrition Facts : Calories 141 calories, Fat 8g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 86mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE PEANUT BUTTER CUP COOKIES



Chocolate Peanut Butter Cup Cookies image

These are THE BEST cookies I have ever eaten. They are a definite hit. If you like peanut butter and chocolate - these cookies are for you!

Provided by Joanna Knudsen

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 1h10m

Yield 36

Number Of Ingredients 12

1 cup butter, softened
¾ cup creamy peanut butter
¾ cup white sugar
¾ cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 ⅓ cups all-purpose flour
⅓ cup cocoa powder
1 teaspoon baking soda
1 cup semisweet chocolate chips
1 cup peanut butter chips
10 chocolate covered peanut butter cups, cut into eighths

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, cream together the butter, peanut butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the peanut butter mixture. Mix in the chocolate chips, peanut butter chips, and peanut butter cups. Drop by tablespoonfuls onto ungreased cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. Let cool for 1 or 2 minutes on sheet before removing, or they will fall apart.

Nutrition Facts : Calories 230.4 calories, Carbohydrate 25.2 g, Cholesterol 24.2 mg, Fat 13 g, Fiber 1.2 g, Protein 4.8 g, SaturatedFat 7.2 g, Sodium 133.3 mg, Sugar 16.8 g

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.

PEANUT BUTTER-FILLED CHOCOLATE COOKIES



Peanut Butter-Filled Chocolate Cookies image

Seriously - if you love peanut butter and chocolate these cookes are a MUST try. Imagine a wonderful chewy chocolate cookie with a creamy peanut butter filling - it is as good as it sounds. The recipe is from Toronto Star. We made them today and they will be on our cookie tray for years to come - for sure! The recipe mentions that the cookie does well with a 15 second reheat in the microwave on day 3. I don't think we will get to try that in this household.

Provided by Deantini

Categories     Dessert

Time 50m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 12

1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, at room temperature
1/2 cup sugar
1/2 cup brown sugar
1/4 cup peanuts, chopped (optional, we did not use and did not miss it)
1 large egg
1 teaspoon vanilla extract
3/4 cup icing sugar
1/2 cup creamy peanut butter

Steps:

  • Preheat oven to 350 F / 180 C.
  • In medium sized bowl mix flour, cocoa powder, baking soda and salt. Set aside.
  • Using electric mixer cream butter, sugar and brown sugar (and peanuts if using) until fluffy. Scrape down sides.
  • Add egg and vanilla, beat again until fluffy.
  • In two additions beat the flour mixture into the butter mixture, scrape down sides.
  • Form into 24 balls each about 1 1/2 tbsp size.
  • Filling - In small bowl stir together icing sugar and peanut butter. Form into 24 balls, each about 1 tsp size.
  • Between damp hands flatten 1 chocolate ball, top with 1 peanut butter ball. Shape chocolate dough over peanut filling until completely covered. Roll dough into ball. Repeat with remaining chocolate and peanut balls.
  • Place balls 1 inch apart on 2 parchment lined cookie sheets. Flatten slightly with bottom of glass to about 2 inches (5 cm).
  • Bake in oven for 8-10 min until just set. Cool 1 min on tray before transferring to wire racks to cool completely.

CHOCOLATE PEANUT BUTTER CUP COOKIES



Chocolate Peanut Butter Cup Cookies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 25m

Yield 24 cookies

Number Of Ingredients 2

One 16.5-ounce package refrigerated peanut butter cookie dough
1 bag of 24 miniature chocolate-peanut butter cups

Steps:

  • Preheat the oven to 350 degrees F.
  • Slice the cookie dough into 1-inch-thick slices, then into quarters. Place one quarter into each cup of a mini muffin pan. Bake for 9 to 11 minutes.
  • While the dough is still warm, push a peanut butter cup into each muffin cup and let cool in the pan. When the cookies are cool, use a spoon to remove them.

NO-BAKE CHOCOLATE-PEANUT BUTTER COOKIES



No-Bake Chocolate-Peanut Butter Cookies image

My great aunt Pat makes these cookies every year during the holidays. She always has them on hand for drop-in guests and puts them on the dessert buffet at our family Christmas Eve party. I like making multiple batches and storing them in holiday tins for gifts. Be careful, they're addictive! You might want to make an extra batch (or two).

Provided by Katie Lee Biegel

Categories     dessert

Time 1h30m

Yield 30 sandwich cookies

Number Of Ingredients 4

1 cup peanut butter
60 buttery crackers, such as Ritz (2 sleeves)
2 1/2 cups milk chocolate chips
Red or green sprinkles, for decorating

Steps:

  • Line a baking sheet with parchment. Spread a generous 1 teaspoon peanut butter onto half of the crackers and then top with the remaining crackers. Place on the prepared baking sheet and refrigerate until the peanut butter is firm, 20 to 30 minutes.
  • Put the chocolate chips in a microwave-safe bowl and microwave on medium in 15-second intervals, stirring after each interval, until melted, 1 minute 15 seconds to 1 minute 30 seconds. Use 2 forks to dip each sandwich into the melted chocolate until completely coated. If the chocolate starts to stiffen, return it to the microwave. After dipping in chocolate, decorate with red or green sprinkles.
  • Put the sandwich cookies back on the baking sheet. Refrigerate until firm, about 30 minutes. Store in an airtight container at room temperature for up to 1 week.

NO BAKE CHOCOLATE PEANUT BUTTER COOKIES



No Bake Chocolate Peanut Butter Cookies image

Provided by Food Network

Categories     dessert

Time 25m

Yield 24 cookies

Number Of Ingredients 9

1/4 cup unsalted butter (56 grams)
1/4 cup milk (60 milliliters)
1 cup sugar (200 grams)
3 tablespoons cocoa powder (22 grams)
1/2 cup natural peanut butter (140 grams)
1 teaspoon vanilla extract
1 1/2 cups rolled oats (135 grams)
2 tablespoons ground flax seed (12 grams)
1/4 teaspoon kosher salt

Steps:

  • Line two baking sheets with parchment paper and set aside.
  • In a medium saucepan, combine the butter, milk, sugar and cocoa and bring to a boil over high heat. Boil for 2 minutes.
  • Remove from the heat and stir in the peanut butter and vanilla until uniform. Add the oats, flax seed and salt and stir well to combine.
  • Immediately drop about 24 rounded tablespoons onto the prepared baking sheets and allow the cookies to cool and set for about 15 minutes. The cookies will keep in a sealed container at room temperature for 1 week. If you'd like a chewier cookie, store in the fridge.

CHOCOLATE PEANUT BUTTER COOKIES



Chocolate Peanut Butter Cookies image

This soft and chewy low-carb cookie recipe, developed by our Test Kitchen, calls for canola oil instead of butter to reduce the saturated fat. It's hard to eat just one!

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 4 dozen.

Number Of Ingredients 11

1 cup chunky peanut butter
1/4 cup canola oil
3/4 cup packed brown sugar
1/2 cup sugar
1 tablespoon vanilla extract
2 large eggs
1 cup all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup miniature chocolate chips

Steps:

  • Preheat oven to 350°. Beat first four ingredients until blended. Add vanilla; beat in eggs one at a time. Whisk together flour, cocoa, baking soda and salt; gradually beat into peanut butter mixture (dough will be sticky). Stir in chocolate chips., Drop dough by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten slightly with a glass. , Bake cookies until set and tops are cracked, 8-10 minutes. Cool 2 minutes before removing to wire racks to cool.

Nutrition Facts : Calories 86 calories, Fat 5g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 81mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.

PEANUT BUTTER CHIP CHOCOLATE COOKIES



Peanut Butter Chip Chocolate Cookies image

My best friend's mom made these when we were kids. They are the best cookies I have ever eaten, and I have yet to screw up a batch! Warning: you may be tempted to eat the entire recipe!!

Provided by Michelle Laverdiere

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 12

Number Of Ingredients 9

1 cup butter
1 ½ cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
⅔ cup unsweetened cocoa powder
¾ teaspoon baking soda
½ teaspoon salt
2 cups peanut butter chips

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.

Nutrition Facts : Calories 559.8 calories, Carbohydrate 63.5 g, Cholesterol 71.7 mg, Fat 28.4 g, Fiber 2.1 g, Protein 12.8 g, SaturatedFat 21.7 g, Sodium 396.8 mg, Sugar 42.3 g

YUMMY CHOCOLATE PEANUT BUTTER COOKIES



Yummy Chocolate Peanut Butter Cookies image

These have a nice chocolate and peanut butter taste but are not too sweet. Easy to prepare. Very Good.

Provided by COCONUTSTEVE

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 30m

Yield 24

Number Of Ingredients 11

½ cup shortening
1 ¼ cups brown sugar
1 cup peanut butter
3 tablespoons milk
1 egg
1 teaspoon vanilla extract
3 tablespoons unsweetened cocoa powder
3 tablespoons hot water
1 ¾ cups all-purpose flour
¾ teaspoon baking soda
¾ teaspoon salt

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  • In a large bowl, cream together the shortening, brown sugar and peanut butter. Beat in the milk, egg and vanilla. Stir together the cocoa powder and hot water until cocoa is dissolved; stir into the peanut butter mixture. Combine the flour, baking soda and salt; stir into the batter until well blended. Drop dough by heaping teaspoons 2 inches apart onto the prepared cookie sheets. Use a fork to make a criss-cross pattern on the top.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 168.8 calories, Carbohydrate 17 g, Cholesterol 7.9 mg, Fat 10.1 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 2.4 g, Sodium 167.6 mg, Sugar 8.5 g

FAVORITE CHOCOLATE PEANUT BUTTER COOKIES



Favorite Chocolate Peanut Butter Cookies image

Recently I had to make some cookies for a party. Much to my dismay, I was out of chocolate chips and had one bag of peanut butter chips I didn't know what to do with. This recipe was (fortunately) a successful experiment as I crossed my favorite brownie and chocolate chip cookie recipes. My family likes it better than both. It tastes something like a peanut butter cup in cookie form.

Provided by Liz Higgs McConkie

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 35m

Yield 36

Number Of Ingredients 11

½ cup butter
¼ cup vegetable shortening
1 cup white sugar
½ cup brown sugar
2 eggs
1 ½ teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
¼ cup unsweetened cocoa powder
⅛ teaspoon salt
1 (12 ounce) package peanut butter chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat butter, shortening, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended, then beat in the vanilla with the second egg. Mix flour, baking powder, cocoa powder, and salt in another bowl; mix the flour mixture into the butter mixture until just incorporated. Fold in peanut butter chips, mixing just enough to evenly combine.
  • Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
  • Bake in preheated oven until cookies are set, about 8 minutes.

Nutrition Facts : Calories 149.3 calories, Carbohydrate 18.6 g, Cholesterol 17.1 mg, Fat 6.9 g, Fiber 0.4 g, Protein 3.1 g, SaturatedFat 4.6 g, Sodium 66.6 mg, Sugar 12.3 g

CHOCOLATE FUDGE PEANUT BUTTER COOKIES



Chocolate Fudge Peanut Butter Cookies image

These tempting fudgy cookies need only five ingredients-what could be easier? The melt-in-your-mouth goodies go over big with kids and make a fantastic pick-me-up for adults. —Elaine Stephens, Carmel, Indiana

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 3-1/2 dozen.

Number Of Ingredients 5

2 cans (16 ounces each) chocolate fudge frosting, divided
1 large egg, room temperature
1 cup chunky peanut butter
1-1/2 cups all-purpose flour
Sugar

Steps:

  • Preheat oven to 375°. Reserve 1 can plus 1/3 cup frosting for topping cookies. In a large bowl, mix egg, peanut butter and remaining frosting until blended. Stir in flour just until moistened., Drop dough by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Flatten with a fork dipped in sugar., Bake until set, 7-9 minutes. Remove from pans to wire racks to cool completely. Spread with reserved frosting.

Nutrition Facts : Calories 143 calories, Fat 7g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 79mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.

PEANUT BUTTER CHOCOLATE CHIP COOKIES



Peanut Butter Chocolate Chip Cookies image

I love these rich, very sweet, addictive cookies. I adapted this recipe from one I found and loved on allrecipes.com. I have altered it somewhat to suit my tastes and my preferred baking techniques but this is based on the recipe known there as Aunt Cora's World's Best Cookies. Cook time is per batch, cooking one sheet at a time.

Provided by HeatherFeather

Categories     Drop Cookies

Time 30m

Yield 36-48 cookies

Number Of Ingredients 8

1 cup sweet unsalted butter, at room temperature
1 cup sweet creamy peanut butter (do not use reduced fat versions - I use Jiff or Peter Pan brands)
1 cup granulated sugar
1 cup brown sugar or 1 cup light muscovado sugar, packed
2 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
2 cups semi-sweet chocolate chips

Steps:

  • Preheat oven to 325 degrees F.
  • Have ready at least 2 baking sheets lined with parchment paper.
  • Cream butter until smooth.
  • Add peanut butter and both sugars and beat until combined well.
  • Add egg and beat well.
  • Stir in flour and baking soda gradually until well combined.
  • Stir in chocolate chips by hand.
  • Using a meatball scooper or a spoon, scoop out small portions of dough and drop onto parchment lined cookie sheets, leaving 2" gap between each cookie.
  • Bake for about 15 minutes or until cookies are just firm around the edges- don't overbake- if you wait until they are brown on top, they will be too hard.
  • Slide parchment sheet, cookies and all, carefully off pan and onto your counter, set a new piece of parchment paper onto your baking sheet and repeat until all dough is baked.
  • Meanwhile, as the next batch bakes, remove baked cookies from the parchment and let cool completely on wire racks.
  • Wipe off the crumbs from the old sheet of parchment and you can reuse it for your next batch.
  • These will keep about 3 days stored in a cookie tin (for crisp cookies) or an airtight plastic container (for softer cookies).

Nutrition Facts : Calories 206.1, Fat 11.9, SaturatedFat 5.8, Cholesterol 23.9, Sodium 75.4, Carbohydrate 24.2, Fiber 1.2, Sugar 17.2, Protein 3.3

CHEWY PEANUT BUTTER CHOCOLATE CHIP COOKIES



Chewy Peanut Butter Chocolate Chip Cookies image

These cookies are really chewy and addictive.

Provided by Kathy Bliesner

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 1h

Yield 24

Number Of Ingredients 12

½ cup butter, softened
½ cup peanut butter
1 cup packed brown sugar
½ cup white sugar
2 eggs
2 tablespoons light corn syrup
2 tablespoons water
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups chopped semisweet chocolate

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chunks. Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.
  • Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

Nutrition Facts : Calories 245.7 calories, Carbohydrate 33.5 g, Cholesterol 25.7 mg, Fat 11.6 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 5.6 g, Sodium 162.6 mg, Sugar 21.1 g

LOVABLE CHOCOLATE-PEANUT BUTTER COOKIES



Lovable Chocolate-Peanut Butter Cookies image

Make a chocolate candy-topped peanut butter cookie classic easier when you use a Betty Crocker® cookie mix.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 36

Number Of Ingredients 6

1 pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
Sugar
36 Hershey's® Kisses® Brand milk chocolate or Hugs® white and milk chocolate, unwrapped

Steps:

  • Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until dough forms.
  • Shape dough into 36 (1-inch) balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
  • Bake 8 to 10 minutes or until light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets. Cool completely, about 20 minutes. Store cookies in tightly covered container.

Nutrition Facts : Calories 100, Carbohydrate 13 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 75 mg, Sugar 9 g, TransFat 0 g

PEANUT BUTTER CHOCOLATE COOKIES



Peanut Butter Chocolate Cookies image

This recipe was featured in our Sunday paper and I just had to try it. Kids really love the peanut butter surprise inside the cookie.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2 dozen.

Number Of Ingredients 10

1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 cup creamy peanut butter, divided
1 egg, lightly beaten
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon baking soda
3/4 cup confectioners' sugar

Steps:

  • In a large bowl, cream butter, sugars and 1/4 cup peanut butter. Added egg and vanilla; mix well. Combine flour, cocoa and baking soda; add to creamed mixture and mix well. , Blend confectioners' sugar with remaining peanut butter until smooth. Roll into 24 balls, 1 in. each. Divide dough into 24 pieces; flatten each into a 3-in. circle. , Place one peanut butter ball on each circle; bring edges over to completely cover it. (Dough may crack; reshape cookies as needed.) Place cookies with seam side down on ungreased baking sheets. Flatten each cookie slightly with the bottom of a glass dipped in sugar. Bake at 375° for 7-9 minutes or until set.

Nutrition Facts : Calories 363 calories, Fat 19g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 238mg sodium, Carbohydrate 43g carbohydrate (26g sugars, Fiber 2g fiber), Protein 8g protein.

CHOCOLATE COOKIES WITH CREAMY PEANUT BUTTER FILLING



Chocolate Cookies With Creamy Peanut Butter Filling image

Make and share this Chocolate Cookies With Creamy Peanut Butter Filling recipe from Food.com.

Provided by Heather Reynolds in

Categories     Dessert

Time 35m

Yield 32 cookies

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 cup butter (softened)
1/2 cup granulated sugar
1/2 cup brown sugar (packed)
3/4 cup peanut butter
1 egg
1 tablespoon milk
1 teaspoon vanilla
3/4 cup powdered sugar

Steps:

  • In medium bowl stir together Flour, cocoa powder and baking soda; set aside.
  • Mix butter, granulated sugar, brown sugar, and 1/4 Cup of the peanut butter; beat this with mixer until well blended. Add egg, milk and vanilla and beat well.
  • Beat in flour mixture.
  • Shape this dough into 32 balls.
  • For filling combine powdered sugar and remaining 1/2 Cup peanut butter with a mixer until its smooth; you might have to knead it a couple of times if it crumbles.
  • Shape this dough into 32 balls (these will be smaller).
  • Flatten each chocolate dough ball.
  • Top with peanut butter dough ball.
  • Shape chocolate ball around peanut butter ball and roll it all into one big ball.
  • flatten with bottom of glass.
  • Drop the flattened cookie into granulated sugar to coat just the one side.
  • Bake in preheated 350 for 8 minutes.

CHOCOLATE PEANUT BUTTER NO-BAKE COOKIES



Chocolate Peanut Butter No-Bake Cookies image

These chocolate peanut butter no-bake cookies bring back fond memories of my mom. They were her favorite, and she always made a batch when she knew company was coming. -Jacquie McTaggart, Independence, Iowa

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 2-1/2 dozen.

Number Of Ingredients 8

2 cups sugar
1/2 cup butter or margarine, cubed
1/2 cup 2% milk
3 tablespoons baking cocoa
Dash salt
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
3 cups old-fashioned oats

Steps:

  • In a large saucepan, combine the first 5 ingredients. Bring to a boil, stirring constantly. Cook and stir 3 minutes., Remove from heat; stir in peanut butter and vanilla until blended. Stir in oats. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set. Store in airtight containers.

Nutrition Facts : Calories 139 calories, Fat 6g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 50mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE PEANUT BUTTER SANDWICH COOKIES



Chocolate Peanut Butter Sandwich Cookies image

Sandwich cookies are always a hit, and homemade ones like these that feature peanut butter and chocolate are guaranteed to please! Whenever we visit out-of-town friends, they ask if we'll bring a batch of these cookies. -Vickie Rhoads, Eugene, Oregon

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2-3/4 dozen.

Number Of Ingredients 17

1 cup butter, cubed
2 tablespoons shortening
1 cup baking cocoa
1/2 cup chocolate syrup
1/4 cup peanut butter
3 large eggs
2-1/2 cups sugar
2-1/2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon salt
FILLING:
1 cup chunky peanut butter
1/2 cup butter, softened
1 cup milk
2 teaspoons vanilla extract
11 cups confectioners' sugar

Steps:

  • In a large saucepan melt butter and shortening over low heat, Remove from the heat; stir in the cocoa, chocolate syrup and peanut butter until smooth. Cool., In a large bowl, beat eggs and sugar until lemon-colored. Beat in the chocolate mixture and vanilla. Combine the flour, baking soda and salt; gradually add to chocolate mixture., Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 10-12 minutes or until surface cracks. Cool for 2 minutes before removing to wire racks., In a large bowl, beat peanut butter and butter until fluffy. Beat in milk and vanilla. Gradually add confectioners' sugar; beat until smooth. Pipe or spread onto the bottoms of half of the cookies; top with remaining cookies.

Nutrition Facts : Calories 417 calories, Fat 15g fat (7g saturated fat), Cholesterol 42mg cholesterol, Sodium 211mg sodium, Carbohydrate 69g carbohydrate (56g sugars, Fiber 1g fiber), Protein 5g protein.

CHOCOLATE PEANUT BUTTER CHIP COOKIES



Chocolate Peanut Butter Chip Cookies image

It's a snap to make a batch of tasty cookies using this chocolate peanut butter cookie recipe, which calls for a convenient boxed cake mix. My husband and son gobble them up! -Mary Pulyer, Port St. Lucie, Florida

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 4 dozen.

Number Of Ingredients 4

1 package devil's food cake mix (regular size)
2 large eggs, room temperature
1/3 cup canola oil
1 package (10 ounces) peanut butter chips

Steps:

  • In a bowl, beat cake mix, eggs and oil (batter will be very stiff). Stir in chips. , Roll into 1-in. balls. Place on lightly greased baking sheets; flatten slightly. Bake at 350° until a slight indentation remains when lightly touched, about 10 minutes. Cool on pans for 2 minutes before removing to wire racks.

Nutrition Facts : Calories 88 calories, Fat 4g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 108mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.

PEANUT BUTTER AND CHOCOLATE PEANUT BUTTER CUP COOKIES



Peanut Butter and Chocolate Peanut Butter Cup Cookies image

I thought this up totally by scratch! If you like peanut butter cups, you'll like this cookie.

Provided by Dan K.

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 30m

Yield 36

Number Of Ingredients 11

3 cups all-purpose flour
½ teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
1 cup white sugar
¾ cup packed brown sugar
1 cup peanut butter chips
1 cup semisweet chocolate chips
3 eggs
2 tablespoons vanilla extract
1 cup chopped peanut butter cups

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together the flour, baking soda and salt; set aside. In the microwave or in a bowl over a pan of simmering water, melt the chocolate and peanut butter chips, stirring occasionally until smooth. Set aside.
  • In a large bowl, cream together the butter, white sugar and brown sugar. Beat in the eggs one at a time then stir in the vanilla. Stir in the melted chips until well blended then stir in the sifted dry ingredients. Finally, fold in the chopped peanut butter cups. Drop by tablespoonfuls onto the prepared cookie sheets.
  • Bake for 10 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 214.2 calories, Carbohydrate 27 g, Cholesterol 29.3 mg, Fat 10.3 g, Fiber 0.7 g, Protein 3.8 g, SaturatedFat 6.6 g, Sodium 157.5 mg, Sugar 17.7 g

CHOCOLATE PEANUT BUTTER COOKIES



Chocolate Peanut Butter Cookies image

Chocolate dough with chewy oats and peanut butter chips.

Provided by alexandra91

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 1h5m

Yield 48

Number Of Ingredients 14

2 ½ cups rolled oats
1 cup all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, at room temperature
½ cup milk
¼ cup peanut butter
1 cup white sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla extract
1 (10 ounce) package peanut butter chips

Steps:

  • Place oats in a blender or food processor and pulse until oats resemble flour. Transfer oats to a large bowl and stir in flour, cocoa powder, baking powder, baking soda, and salt.
  • Beat butter, milk, peanut butter, white sugar, and brown sugar in another bowl until light and fluffy. Beat in eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla extract with the last egg; stir in oat mixture until well blended. Fold in peanut butter chips, mixing just enough to evenly combine. Refrigerate dough for 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Drop 1-inch spoonfuls of dough 2 inches apart onto ungreased baking sheets.
  • Bake in preheated oven until cookie centers are set, 10 to 12 minutes.

Nutrition Facts : Calories 132.4 calories, Carbohydrate 17.6 g, Cholesterol 15.6 mg, Fat 5.9 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 3.8 g, Sodium 86.7 mg, Sugar 11.3 g

CHOCOLATE AND PEANUT BUTTER COOKIES



Chocolate and Peanut Butter Cookies image

My mother-in-law was known for her chocolate and peanut butter cookies, and her special Sunday dinners. She always enjoyed baking and even worked in a bakery to help put her sons through college. Her cookies were always picture-perfect. -Cathy Pawlowski, Naperville, Illinois

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 5 dozen.

Number Of Ingredients 13

1 cup butter, softened
1/2 cup sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
Additional sugar
PEANUT BUTTER TOPPING:
1/3 cup packed brown sugar
1/3 cup creamy peanut butter
1/4 cup butter, softened
CHOCOLATE GLAZE:
1/2 cup semisweet chocolate chips, melted
1/3 cup confectioners' sugar
2 tablespoons 2% milk

Steps:

  • Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually add flour to creamed mixture and mix well., Shape into 3/4-in. balls. Coat bottom of a glass with cooking spray, then dip it in sugar. Flatten cookies with prepared glass, redipping glass in sugar as needed. Place on baking sheets. Bake until set, 12-15 minutes. Cool on a wire rack., In a small bowl, beat the brown sugar, peanut butter and butter until smooth. Spread 1 teaspoon over each cookie. Combine glaze ingredients; gently spread 3/4 teaspoon over each peanut butter layer. Store in a single layer in airtight containers.

Nutrition Facts : Calories 157 calories, Fat 10g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 75mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

NO BAKE CHOCOLATE PEANUT BUTTER COOKIES



No Bake Chocolate Peanut Butter Cookies image

The best no-bake chocolate cookies. They're not dry and gritty. It's the best!

Provided by JJsMa

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 1h5m

Yield 24

Number Of Ingredients 7

1 ¾ cups white sugar
½ cup milk
½ cup margarine (such as Country Crock®)
¼ cup unsweetened cocoa powder
3 cups quick-cooking oats
½ cup creamy peanut butter
1 teaspoon vanilla extract

Steps:

  • Line a baking sheet with waxed paper.
  • Bring sugar, milk, margarine, and cocoa powder to a boil in a large saucepan for 1 1/2 minutes. Remove from heat and stir in oats, peanut butter, and vanilla extract until dough is evenly mixed.
  • Drop tablespoonfuls of dough on prepared baking dish and let rest until cooled and set, about 50 minutes.

Nutrition Facts : Calories 164.9 calories, Carbohydrate 23.3 g, Cholesterol 0.4 mg, Fat 7.3 g, Fiber 1.6 g, Protein 3.1 g, SaturatedFat 1.5 g, Sodium 71.4 mg, Sugar 15.5 g

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