PEANUT BUTTER AND MILK CHOCOLATE CHIP TASSIES
Make and share this Peanut Butter and Milk Chocolate Chip Tassies recipe from Food.com.
Provided by Southern Polar Bear
Categories Dessert
Time 50m
Yield 3 dozen cookies
Number Of Ingredients 11
Steps:
- Beat 3/4 cup butter and cream cheese in medium bowl; add flour and 1/4 cup sugar, beating until well blended.
- Cover; refrigerate about one hour or until dough is firm.
- Shape dough into 1-inch balls; press each ball onto bottom and up sides of about 36 small muffin cups (1-3/4 inches in diameter).
- Heat oven to 350°F
- Combine egg, remaining 1/2 cup sugar, melted butter, lemon juice and vanilla in small bowl; stir until smooth.
- Stir together milk chocolate chips and peanut butter chips.
- Set aside 1/3 cup chip mixture; add remaining chips to egg mixture.
- Evenly fill muffin cups with chip mixture.
- Bake 20 to 25 minutes or until filling is set and lightly browned.
- Cool completely; remove from pan to wire rack.
- Combine remaining 1/3 cup chip mixture and shortening in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
- Drizzle over tops of tassies.
Nutrition Facts : Calories 1392.8, Fat 88.2, SaturatedFat 50.3, Cholesterol 246.2, Sodium 637.4, Carbohydrate 130.7, Fiber 4.7, Sugar 77.5, Protein 22.2
PEANUT BUTTER CHOCOLATE CHIP COOKIES
Step up your chocolate chip cookie game with the addition of creamy peanut butter. Believe it or not, the secret to creating the cookies' soft and chewy center and complex depth of flavor is...patience. Resist the urge to skip the dough resting step and you'll be rewarded with the best peanut-buttery cookies. Some things are just worth the wait!
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield about 36 cookies
Number Of Ingredients 11
Steps:
- Whisk the flour, salt, baking powder and baking soda in a large bowl. Beat in the butter, brown sugar and granulated sugar with in a second large bowl with a handheld electric mixer on medium-high speed, 1 minute. Beat in the peanut butter and vanilla until smooth. Add the eggs, one at a time, beating after each addition, until the mixture thickens slightly. Reduce the speed to medium, add the flour mixture and beat until just combined. Stir in the chocolate chips. Cover and let rest at room temperature for 1 hour.
- Meanwhile, position racks in the top and bottom thirds of the oven and preheat to 375 degrees F. Line three rimmed baking sheets with parchment paper or silicone baking mats.
- Scoop heaping 2-tablespoon balls of dough and arrange the balls about 2 inches apart on the prepared baking sheets. Bake until golden but still soft in the center, 10 to 12 minutes, rotating the baking sheets halfway through. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- The cookies can be stored in an airtight container at room temperature for up to 5 days.
PEANUT BUTTER-CHOCOLATE TASSIES
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield about 24 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Lightly roll out 1 piece of dough into a 12-inch circle on a floured surface. Cut out circles using a 3-inch-round cookie cutter. Repeat with the other piece of dough. Fit the dough circles into the holes of a 24-cup mini-muffin pan, pressing into the bottom and side of each cup. Lightly brush the dough with the beaten egg and sprinkle with cinnamon sugar. Bake until browned, 16 to 18 minutes; let cool in the pan.
- Combine the chocolate, peanut butter and confectioners' sugar in a medium bowl. Heat the heavy cream in a small saucepan over low heat until steaming; pour over the chocolate mixture and add the vanilla. Let stand until the chocolate softens, 3 to 5 minutes, then whisk until smooth and glossy. (If the chocolate is not completely melted, microwave in 20-second intervals, whisking, until smooth.)
- Spoon the chocolate mixture into the pastry cups and decorate with nonpareils. Let stand at room temperature until the chocolate sets, about 1 hour, then unmold.
PEANUT BUTTER AND MILK CHOCOLATE CHIP COOKIES
Make and share this Peanut Butter and Milk Chocolate Chip Cookies recipe from Food.com.
Provided by LizCl
Categories Drop Cookies
Time 21m
Yield 60 cookies
Number Of Ingredients 10
Steps:
- Combine flour, baking soda and salt.
- Beat butter, sugar, brown sugar and vanilla until creamy.
- Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture.
- Stir in chips and nuts.
- Drop by rounded tablespoon onto ungreased baking sheets.
- Bake at 375 degrees for 9 to 11 minutes.
- Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Nutrition Facts : Calories 80.5, Fat 4.5, SaturatedFat 2.2, Cholesterol 15.2, Sodium 100.3, Carbohydrate 9.4, Fiber 0.3, Sugar 5.3, Protein 1.1
CHOCOLATE PEANUT BUTTER CHEWS
A chewy bar no-bake bar just like a chocolate candy bar.
Provided by Shirley
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Time 45m
Yield 15
Number Of Ingredients 7
Steps:
- In a large saucepan over medium heat, combine the honey, molasses and peanut butter. Bring to a boil, then remove from heat and stir in the chocolate chips and marshmallows until melted. Mix in the rice cereal and peanuts. Pat firmly into a greased 9x9 inch baking dish. Cool and cut into bars.
Nutrition Facts : Calories 302.8 calories, Carbohydrate 36.2 g, Fat 16.9 g, Fiber 2.5 g, Protein 7.6 g, SaturatedFat 4.5 g, Sodium 207.1 mg, Sugar 25.9 g
EASY PEANUT & CHOCOLATE CHIP MUFFIN CAKES
If you love peanut butter with chocolate, you will just love this recipe. It's easy and doesn't take much time.
Provided by Blue_feb
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- PREHEAT OVEN to moderate 180°C (350°F/Gas 4).
- Brush a 12-cup (1/2-cup capacity) muffin pan with melted butter or oil.
- Sift flour into a large bowl.
- Add sugar and chocolate chips; make a well in the center.
- Add combined egg, peanut butter and milk.
- Stir until just combined (do not over beat).
- If you find the mixture too dry add 1/4 cup milk, extra.
- Spoon mixture evenly into muffin cups.
- Bake 20-25 minutes or until skewer comes out clean when inserted in center of muffins.
- Dust with icing sugar when cool (optional).
Nutrition Facts : Calories 340.4, Fat 20.1, SaturatedFat 7.3, Cholesterol 30.4, Sodium 412.6, Carbohydrate 35.2, Fiber 3.1, Sugar 15.1, Protein 8.9
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