Peanut Chubbies Recipes

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THE BEST PEANUT BUTTER BLOSSOMS



The Best Peanut Butter Blossoms image

If you're a peanut butter lover then these chewy cookies with a warm, gooey chocolate center will be sure to satisfy. This recipe makes about 4 dozen, so it's perfect for any holiday or big-batch baking.

Provided by Food Network Kitchen

Categories     dessert

Time 1h55m

Yield about 48 cookies

Number Of Ingredients 11

1 1/2 cups all-purpose flour (see Cook's Note)
1 teaspoon baking soda
1 teaspoon kosher salt
1 stick unsalted butter (8 tablespoons), at room temperature
1/2 cup granulated sugar, plus more for rolling cookies
1/2 cup light brown sugar
1/2 cup creamy peanut butter (see Cook's Note)
1 large egg
1 teaspoon pure vanilla extract or paste
Nonstick cooking spray
48 milk chocolate candies, such as Hershey's Kisses

Steps:

  • Whisk together the flour, baking soda and salt in a medium bowl until combined.
  • Add the butter, granulated sugar and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until pale and fluffy, about 5 minutes. Add the peanut butter and continue beating until fluffy, 1 minute. Add the egg and vanilla and beat until combined. With the mixer on low speed, gradually add the dry ingredients until combined. Cover with plastic wrap and refrigerate for 1 hour.
  • Position 2 racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Lightly grease 2 baking sheets with nonstick spray.
  • Roll half the dough into 1-inch balls (about 1 tablespoon each) and then roll in granulated sugar. Place on the prepared baking sheets about 2 inches apart. Chill the remaining dough while the first batch bakes.
  • Bake, rotating and switching the pans halfway through, until the cookies are puffed and lightly golden, 10 to 11 minutes. Immediately press a chocolate candy into the center of each cookie. Let cool 10 minutes on the baking sheets, then transfer to wire racks to cool completely. Repeat with the remaining dough.

PEANUT CHUBBIES



Peanut Chubbies image

Make and share this Peanut Chubbies recipe from Food.com.

Provided by Lennie

Categories     Drop Cookies

Time 25m

Yield 4 dozen cookies

Number Of Ingredients 9

2 cups lightly packed brown sugar
1/2 cup evaporated milk
2 tablespoons butter or 2 tablespoons margarine
3/4 cup peanut butter
1/2 teaspoon vanilla
1 cup rolled oats
1/2 cup chopped pretzel
1/2 cup salted peanuts
1/2 cup chocolate chips

Steps:

  • In a saucepan, combine brown sugar, evaporated milk and butter; bring to a boil and cook, stirring constantly, until thickened and smooth (about 5 minutes); remove from heat.
  • Stir in peanut butter and vanilla, then blend in the remaining ingredients.
  • Drop from a teaspoon onto wax paper and chill until set.

Nutrition Facts : Calories 1245.7, Fat 54.9, SaturatedFat 16.1, Cholesterol 24.4, Sodium 957.6, Carbohydrate 175.3, Fiber 9.2, Sugar 124.1, Protein 28.1

CHUBBY HUBBY CLUSTERS RECIPE



Chubby Hubby Clusters Recipe image

These delicious Chubby Hubby Clusters are the perfect combo of peanut butter, chocolate and pretzels. No baking needed for these clusters.

Provided by Camille Beckstrand

Categories     Dessert

Time 16m

Number Of Ingredients 6

1 ½ cups semi sweet chocolate chips
1 cup peanut butter chips
½ cup butter (cut into pieces)
¼ cup peanut butter
2 cups pretzel sticks (roughly chopped)
1 cup salted peanuts

Steps:

  • In a large bowl, mix together chocolate chips, peanut butter chips, butter, and peanut butter. Microwave on high for 45 seconds, stir, and microwave again for 30 seconds. Stir until smooth (if it isn't completely melted, return to the microwave for 20 second intervals, stirring after each time).
  • Add pretzels and peanuts to the melted chocolate mixture and stir until they are completely coated in chocolate.
  • Drop by tablespoonfuls onto wax paper and refrigerate for about 30 minutes or until firm.
  • Optional: drizzle with melted peanut butter.
  • If you don't eat them all in one sitting, store leftovers in an airtight container.

Nutrition Facts : Calories 165 kcal, Carbohydrate 12 g, Protein 4 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 10 mg, Sodium 118 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

PEANUT CHUTNEY



Peanut Chutney image

Andhra-style peanut Indian chutney is mix of spices and peanuts. Serve with plain chapatis.

Provided by Allrecipes Member

Categories     Chutney

Time 10m

Yield 4

Number Of Ingredients 5

1 cup shelled peanuts
2 teaspoons red chili powder
1 teaspoon white sugar
½ teaspoon cumin seeds
salt to taste

Steps:

  • Toast peanuts in a pan over medium heat for 5 minutes.
  • Sprinkle chili powder, sugar, cumin seeds, and salt over the peanuts, and mix well.
  • Transfer to a food processor and process until creamy.

Nutrition Facts : Calories 222.7 calories, Carbohydrate 9.7 g, Fat 18.4 g, Fiber 3.4 g, Protein 8.9 g, SaturatedFat 2.6 g, Sodium 310.6 mg, Sugar 2.7 g

CHOCOLATE CHUBBIES



Chocolate Chubbies image

These little morsels from Sarabeth Levine's _Sarabeth's Bakery_ are somewhere between a cookie and a brownie in texture. Adapted from Caroline Russock's post at Serious Eats. http://bit.ly/ey48Fz

Provided by DrGaellon

Categories     Drop Cookies

Time 40m

Yield 24 cookies

Number Of Ingredients 12

8 tablespoons unsalted butter, cut into 1/2-inch cubes (1 stick)
9 ounces semisweet chocolate (no more than 62 percent cacao) or 9 ounces bittersweet chocolate, finely chopped (no more than 62 percent cacao)
3 ounces unsweetened chocolate, finely chopped
1/2 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
3 large eggs, at room temperature
1 1/4 cups superfine sugar
2 teaspoons pure vanilla extract
2 cups semisweet chocolate chips (12 ounces)
1 1/2 cups coarsely chopped pecans (5 1/2 ounces)
1 1/4 cups coarsely chopped walnuts (4 1/2 ounces)

Steps:

  • Position racks in the center and top third of the oven and preheat to 350°F Line two half-sheet pans with parchment paper.
  • Bring 1 inch of water to a simmer in a medium saucepan over low heat. Put the butter in a wide, heatproof bowl, and melt the butter over the hot water in the saucepan. Add the semisweet and unsweetened chocolate, stirring often, until melted and the mixture is smooth. Remove the bowl from the heat and let stand, stirring occasionally, until cooled slightly but still warm, about 5 minutes.
  • Sift the flour, baking powder, and salt together into a medium bowl. Whip the eggs in the bowl of a heavy-duty stand mixer fitted with the whisk attachment on medium-high speed until the eggs are foamy and lightly thickened, about 30 seconds. Increase the speed to high and gradually add the sugar, then the vanilla. Whip until the eggs are very thick and pale yellow, about 3 minutes. Reduce the mixer speed to medium and beat in the tepid chocolate, making sure it is completely incorporated. Change to the paddle attachment and reduce the mixer speed to low. Gradually add the flour mixture. Remove the bowl from the mixer. Using a wooden spoon, stir in the chocolate chips, pecans, and walnuts, making sure the chunky ingredients are evenly distributed at the bottom of the bowl. The dough will be somewhat soft.
  • Using a 2-inch ice-cream scoop, portion the batter onto the prepared pans, placing the cookies about 1 1/2 inches apart. Bake the cookies immediately - if you wait, they won't be shiny after baking. Bake, switching the position of the pans from top to bottom and front to back about halfway through baking, until the cookies are set around the edges (if you lift a cookie from the pan, the edges should release easily, even if the center of the cookie seems underdone), 17 to 20 minutes. Do not overbake. Cool completely on the baking pans.
  • Note: The cookies can be stored in an airtight container at room temperature, with the layers separated by parchment paper, for up to 3 days.

Nutrition Facts : Calories 251.9, Fat 20.8, SaturatedFat 8, Cholesterol 36.6, Sodium 44.7, Carbohydrate 18.5, Fiber 3.5, Sugar 11.1, Protein 4.5

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