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.
PEANUT BUTTER KISS COOKIES
Deliciously simple, fast, and easy!
Provided by Sharon Baetcke
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 9
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F.
- Combine sugar, peanut butter, and egg.
- Shape into 1 inch balls and place on ungreased cookie sheet. NOTE: If dough is too sticky, refrigerate 1/2 hour or until easy to handle.
- Bake for 10 minutes. Remove cookies from oven. Press a chocolate kiss into the center of each warm cookie.
Nutrition Facts : Calories 311 calories, Carbohydrate 33.5 g, Cholesterol 22.7 mg, Fat 17.9 g, Fiber 2 g, Protein 8.5 g, SaturatedFat 4.9 g, Sodium 147.1 mg, Sugar 24.9 g
PEANUT BUTTER KISS COOKIES
Everyone who tries these beloved gems is amazed that they use only five ingredients. Baking cookies doesn't get much easier than this. -Dee Davis, Sun City, Arizona
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2-1/2 dozen.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. Cream peanut butter and sugar until light and fluffy. Beat in egg and vanilla. , Roll into 1-1/4-in. balls. Place 2 in. apart on ungreased baking sheets. Bake until tops are slightly cracked, 10-12 minutes. Immediately press 1 chocolate kiss into center of each cookie. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 102 calories, Fat 6g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 43mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
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.
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.
PEANUT BUTTER KISSES II
Peanut butter cookies with chocolate kisses in the center.
Provided by Robin
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 24
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix peanut butter, sugar and eggs until blended. With floured hands, roll level tablespoons of dough into balls.
- Place balls 1 1/2 inches apart. Bake 12 - 14 minutes. Remove from pan, immediately place chocolate kiss in middle. Cool 1 - 2 minutes.
Nutrition Facts : Calories 158 calories, Carbohydrate 18.1 g, Cholesterol 17.6 mg, Fat 8.7 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 3 g, Sodium 62.9 mg, Sugar 11.4 g
PEANUT BUTTER-HERSHEY'S KISSES COOKIES
Make and share this Peanut Butter-Hershey's Kisses Cookies recipe from Food.com.
Provided by Brenda in NJ
Categories Dessert
Time 45m
Yield 3 dozen
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees.
- Mix ½ cup sugar, brown sugar, peanut butter, butter, shortening, and egg thoroughly. Stir in flour, baking soda and baking powder.
- Mold dough into 1-inch balls; roll in sugar. Place about 2 inches apart on ungreased cookie sheet.
- Bake until edges are light brown, 8 to 10 minutes.
- Immediately press candy kisses firmly into each cookie, cool.
NO-BAKE PEANUT BUTTER KISS COOKIES
We couldn't have made this Peanut Butter No-Bake Cookie Recipe easier if we tried! Take it easy and let the magic happen without rolling, freezing or baking. Instead, heat half of your ingredients in the microwave and then mix them into your dry mixture. Scoop your sweet and salty mixture onto your cookie sheet and finish them with a kiss - a Hershey's® Kiss® that is! Because of how simple this recipe is, you can finish a whole batch (about 44) of these easy peanut butter no-bake cookies in about 30 min, perfect for when time is tight, but you still want to whip up a homemade treat to serve.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 44
Number Of Ingredients 6
Steps:
- Line cookie sheets with waxed paper or cooking parchment paper. Spray large bowl with cooking spray; mix cereal and peanuts in bowl.
- Spray medium microwavable bowl with cooking spray; add peanut butter, butter and marshmallows. Microwave uncovered on High 2 to 3 minutes or until smooth, stirring after each minute.
- Pour hot marshmallow mixture over cereal and peanuts; stir until well coated. To form each cookie, drop mixture by tablespoonful onto waxed paper; place 1 Hershey's® Kisses® in center of each, and slightly press down. Repeat with remaining cereal mixture and milk chocolates. If mixture is hard to scoop, reheat in microwave on High 30 to 60 seconds.
- Cool completely, at least 1 hour. Store in airtight container at room temperature.
Nutrition Facts : Calories 70, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 3 g, TransFat 0 g
PEANUT BUTTER SURPRISES
These chewy cookies are best eaten when they are fresh from the oven, while the chocolate center is still warm.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 dozen
Number Of Ingredients 10
Steps:
- Combine flour, baking soda, and salt in a medium bowl, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter andsugar on medium speed until light and fluffy. Add egg and vanilla; beat until well combined. Add peanut butter, and beat until combined.
- Add the flour mixture all at once, and beat on low speed until just combined. Add the peanuts; beat until combined. Wrap dough in plastic wrap, and chill in refrigerator at least 2 hours.
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Pinch off about 2 tablespoons of dough, and make a well in your hand with the dough. Place one chunk of chocolate in the center, and enclose with the dough to cover completely. Roll dough into about a 1 3/4-inchball with your hands.
- Place the ball of dough on the baking sheet; repeat with the remaining dough and chocolate, placing cookies about 2 inches apart. Press 2 peanut halves into the top of each cookie.
- Bake until cookies are golden, 16 to 18 minutes, rotating the pans halfway through. Remove from the oven; transfer cookies to a wire rack to cool slightly.
PEANUT-BUTTER SURPRISES
Smooth peanut butter is sealed inside chocolate-chocolate-chip dough. These are decidedly more chewy than a candy peanut-butter cup.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 1/2 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line 2 baking sheets with Silpats (French nonstick baking mats). Sift together flour, cocoa powder, baking powder, and baking soda, and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vegetable shortening, granulated sugar, and 1 cup brown sugar on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing until fully combined between additions. Add vanilla; beat to combine. Gradually add dry ingredients; mix on low speed until fully combined. Add chocolate chips; mix on low just until combined. Cover bowl with plastic wrap; chill until firm, about 1 hour.
- In a small bowl using a rubber spatula, stir together peanut butter and remaining 1/4 cup brown sugar.
- Drop 1 tablespoon of dough at a time onto baking sheets, spacing cookies about 2 inches apart. Make a thumbprint in the center of each cookie. Fill thumbprint with 2 teaspoons peanut butter mixture. Top with a second tablespoon of flattened dough. Carefully mold dough to cover the surprise.
- Bake until firm, about 12 minutes, rotating halfway through. Transfer baking sheets to wire racks to cool for 5 minutes. Remove cookies from baking sheets, and let cool completely on wire racks.
PEANUT BUTTER COOKIES WITH KISSES
This comes from the Betty Crocker Cookie Cookbook; I use this at Christmas to make Hershey's Kiss cookies.
Provided by Lavender Lynn
Categories Dessert
Time 1h30m
Yield 36 serving(s)
Number Of Ingredients 10
Steps:
- Mix sugars, margarine, peanut butter, and egg.
- Stir in remaining ingredients.
- Cover and refrigerate at least 3 hours.
- Heat oven to 375 degrees F.
- Shape dough into 1" balls.
- Bake until light brown, 9 to 10 minutes.
- Cool 2 minutes, remove from cookie sheet.
- Place unwrapped hershey's kiss in the middle of each cookie and let cool for hours or overnight.
Nutrition Facts : Calories 136.3, Fat 7.4, SaturatedFat 2.3, Cholesterol 8.1, Sodium 104.4, Carbohydrate 15.7, Fiber 0.7, Sugar 11.1, Protein 2.3
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
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