Peanut Butter Mini Candy Coated Chocolates Cookies Recipes

PEANUT BUTTER MINI CANDY-COATED CHOCOLATES COOKIES

Steps:

• In a large bowl, cream butter or margarine, peanut butter, and sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, and salt; blend into creamed mixture. Stir in 1 1/3 cups mini candy-coated chocolates.
• Shape dough into 1 1/4 inch balls. Place about 2 inches apart on ungreased cookie sheets. Gently flatten to about 1/2 inch thickness. Place 7 to 8 of the remaining candies on each cookie; press in lightly.
• Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes, or until edges are light brown. Do not over bake! Cool about 1 minute on cookie sheets; transfer cookies to wire racks to cool completely.

PEANUT BUTTER MINI CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°.
• In a mixing bowl with electric mixer at low speed, beat water, flour, sugar, butter, peanut butter, eggs, baking soda, salt, and vanilla until just blended.
• Increase mixer speed to medium and beat for about 2 minutes, scraping sides of bowl from time to time. Stir in the mini chocolate chips.
• Drop batter by heaping teaspoonfuls about 2 inches apart on large baking sheets. Bake 12 to 15 minutes, or until golden brown.
• Remove to wire racks to cool. Store in tightly covered container for up to 3 weeks, or freeze in batches.

CHOCOLATE-PEANUT BUTTER CANDY COOKIES

Steps:

• Heat oven to 350°F. Lightly grease cookie sheet with shortening or spray with cooking spray.
• In large bowl, beat sugars and butter with electric mixer on medium speed until creamy. Beat in peanut butter, vanilla and egg. Stir in flour, cocoa, baking soda and salt. Stir in candies. Drop dough by heaping tablespoonfuls onto cookie sheet.
• Bake 8 to 12 minutes or until edges are set (centers will be soft). Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

PEANUT BUTTER CANDY BAR COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil extending over the ends of the pan; coat with butter.
• Combine crushed cookies and butter in a bowl. Press crumb mixture into the bottom of the prepared pan.
• Bake in the preheated oven until crust is set, 6 to 8 minutes. Remove crust and leave oven on.
• Combine condensed milk, peanut butter, and vanilla extract together in a bowl, stirring until smooth.
• Sprinkle peanut butter cups, chocolate chips, peanuts, chocolate-covered peanut butter candy, and coconut over the baked crust. Drizzle condensed milk mixture over the coconut.
• Bake in the hot oven until lightly browned, about 27 minutes. Remove to a wire rack and let cool in pan. Pull aluminum foil to lift uncut brownies out of pan. Peel foil away from sides; cut brownies into bars.

PEANUT BUTTER CHOCOLATE COOKIES

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.

GIANT CHOCOLATE AND PEANUT BUTTER COOKIE

Steps:

• Heat the oven to 350 degrees. Spray a 9-inch springform pan with nonstick spray.
• Prepare the shortbread: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, 4 to 5 minutes. Add the vanilla and mix to combine.
• Reduce the speed to low. Add the flour and salt and mix until evenly combined. Transfer the dough to the prepared pan and press into an even layer. Prick the shortbread all over with a fork.
• Bake until the shortbread is baked through, set and lightly golden, 22 to 26 minutes. Cool completely, and remove the outer ring from the springform pan. Place on a cooling rack set over a baking sheet.
• Wipe out the bowl of the mixer, and make the peanut butter filling: Using the paddle attachment, cream the butter, peanut butter and confectioners' sugar until light and fluffy, 3 to 4 minutes. Add the vanilla and salt and mix to combine.
• Spread on top of the cooled shortbread, leaving it slightly more mounded in the center than at the edges. Transfer to the refrigerator while you make the glaze.
• Place a medium heat-safe bowl over a medium pot of simmering water. Add the chocolate, coconut oil and cream to the bowl and heat, stirring frequently, until the mixture is melted and fluid. (Alternatively, the mixture can be microwaved in a microwave-safe container in 15-second bursts, stirring after each burst until the mixture is fully melted.) Cool for 5 minutes.
• Pour the glaze over the cooled cookie, using a small offset spatula to help coat the edges evenly as needed. If necessary, you can collect the glaze that runs off the cookie onto the baking sheet and pour back over to glaze any missed spots.
• Once the cookie is fully glazed, use a large spatula to transfer it to a platter. Transfer to the refrigerator to chill completely for 45 minutes before slicing with a serrated knife and serving. Store, covered, at room temperature for up to 3 days.

CHOCOLATE PEANUT BUTTER NO-BAKE COOKIES

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.

CANDY-TOPPED PEANUT BUTTER COOKIES

Steps:

• Heat oven to 375°F. In large bowl, beat condensed milk and peanut butter with electric mixer on medium speed until well blended.
• Stir in Bisquick mix and vanilla until well blended.
• Shape dough into 48 (1-inch) balls. Measure sugar into small bowl. Dip top of each ball into sugar. On ungreased cookie sheets, place balls 2 inches apart.
• Bake 7 to 9 minutes. Firmly press 1 caramel into center of each cookie. Bake about 1 minute or until chocolate begins to soften and cookie begins to turn light golden brown. Cool 2 to 3 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.