Peanut Butter Stuffed Chocolate Cookies Recipes

CHOCOLATE-STUFFED TOFFEE PEANUT BUTTER COOKIES

Chocolate-Stuffed Toffee Peanut Butter Cookies image

These super-sized peanut butter cookies have a hidden surprise. We stuffed them with pieces of milk chocolate before baking, so they're nice and gooey when they come out of the oven.

Provided by Food Network Kitchen

Categories dessert

Time 45m

Yield about 14 cookies

Number Of Ingredients 11

Ingredients

1 1/2 cups all-purpose flour (see Cook's Note)
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup granulated sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
1 large egg
1 cup smooth peanut butter
1 teaspoon pure vanilla extract
1/3 cup toffee bits
Confectioners' sugar, for dusting
Four 1.55-ounce milk chocolate candy bars, such as Hershey's, broken up into individual rectangles

Steps:

Position oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment.
For the cookie dough: Whisk together the flour, salt and baking soda in a medium bowl.
Beat the granulated sugar and butter in a large bowl with an electric mixer on medium speed until light and fluffy, about 3 minutes. Beat in the egg until combined. Beat in the peanut butter and vanilla until smooth and creamy. Add the flour mixture and mix on low until well combined.
For the add-ins: Stir in the toffee bits with a wooden spoon until just combined.
For the filling: Scoop 2 level tablespoons cookie dough into the palm of your hand and flatten into a 2-inch round. Stack 3 chocolate rectangles in the center of the round, then top with 1 additional level tablespoon cookie dough. Press and mold the cookie dough so that it completely covers the chocolate. Flatten the cookie slightly so it is about 1 inch tall. Repeat with the remaining cookie dough and chocolate rectangles to make about 14 cookies total (you will have leftover chocolate pieces). Divide the cookies between the prepared baking sheets.
Bake, rotating the baking sheets top to bottom and front to back halfway through cooking, until the tops are puffed and the undersides are lightly browned, about 14 minutes. Cool the cookies on the baking sheets set over cooling racks for 5 minutes. Lightly dust the tops of the cookies with confectioners' sugar, then serve while still warm.

PEANUT BUTTER STUFFED CHOCOLATE COOKIES

Peanut Butter Stuffed Chocolate Cookies image

Peanut butter crackers get stuffed in chocolate cookies made with Betty Crocker® cookie mix. A delicious dessert.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h30m

Yield 30

Number Of Ingredients 8

Ingredients

1/2 cup butter or margarine, cut-up
1 cup semisweet chocolate chips (6 oz)
2 tablespoons peanut butter
1 pouch Betty Crocker™ chocolate chip cookie mix
1 egg
30 mini peanut butter cracker sandwiches
1 cup peanut butter chips (6 oz)
1 to 2 teaspoons vegetable oil

Steps:

In large microwavable bowl, microwave butter, chocolate chips and peanut butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Stir in cookie mix and egg until well blended. Refrigerate dough 30 minutes or until firm enough to scoop.
Heat oven to 375°F. For each rounded measuring tablespoon dough, place 1 peanut butter cracker in center, forming dough into ball around cracker. Onto ungreased cookie sheets, place dough balls 2 inches apart.
Bake 9 to 11 minutes or until tops are dry (cookies will still be soft). Cool 1 minute; remove from cookie sheets to cooling racks.
In 1-pint resealable food-storage plastic bag, add peanut butter chips and oil; seal bag. Microwave on High 1 minute, kneading bag after 30 seconds, until melted and smooth. Cut 1/8-inch slit diagonally across bottom corner of bag. Squeeze drizzle over cooled cookies. Let stand until set. Store in airtight container.

Nutrition Facts : Calories 180, Carbohydrate 21 g, Cholesterol 15 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 130 mg, Sugar 14 g, TransFat 0 g

CHOCOLATE-STUFFED PEANUT BUTTER SKILLET COOKIE

Chocolate-Stuffed Peanut Butter Skillet Cookie image

A surprise chocolate filling makes this peanut butter chocolate skillet cookie extra delicious! Serve warm from the oven with a scoop of your favorite ice cream. -Andrea Price, Grafton, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

1 cup creamy peanut butter
3/4 cup butter, softened
1-1/4 cups plus 1 tablespoon sugar, divided
1 large egg, room temperature
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk chocolate chips
Vanilla ice cream, optional

Steps:

Preheat oven to 350°. In a large bowl, cream peanut butter, butter and 1-1/4 cups sugar until blended. Beat in egg and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Press half the dough into a well greased 10-in. cast-iron or other ovenproof skillet. Sprinkle chocolate chips over dough in skillet to within 1/2 inch of edges. Drop remaining dough over chocolate chips; spread until even. Sprinkle remaining 1 tablespoon sugar over top., Bake until a toothpick inserted in center comes out with moist crumbs, 35-40 minutes. Cool completely on a wire rack. If desired, serve with vanilla ice cream.

Nutrition Facts : Calories 453 calories, Fat 27g fat (12g saturated fat), Cholesterol 49mg cholesterol, Sodium 351mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 2g fiber), Protein 8g protein.

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