S'MORES BLOSSOM COOKIES
Toasted, gooey marshmallows found their way into your peanut butter-chocolate blossom cookies and life couldn't be any better. Enjoy these treats warm or at room temperature -- and be thankful you didn't have to build a campfire.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield about 2 dozen cookies
Number Of Ingredients 8
Steps:
- Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
- Beat the peanut butter, granulated sugar, light brown sugar and salt, in a large bowl, with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the vanilla and egg.
- Put some granulated sugar in a small bowl. Shape scant tablespoons of the dough into balls and roll each ball in the sugar to coat. Evenly space the balls on the prepared baking sheets. Press each ball down with the tines of a fork to flatten it slightly.
- Bake until the bottoms are golden brown, about 10 minutes. Remove from the oven and turn the broiler on.
- Top each cookie with a marshmallow, sticky-side-down, and put 1 baking sheet at a time under the broiler until lightly golden, about 30 seconds. While the marshmallow is still hot, press a chocolate candy into it. Repeat with the remaining baking sheet. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.
SOFT PEANUT BUTTER COOKIES
Peanut butter cookies that stay soft with a good flavor but not too sweet! You won't make another recipe after this one!
Provided by Cindy Duvall
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Combine margarine, peanut butter, sugars, egg, and vanilla. Blend together very well.
- Add flour, baking soda and salt with mixer. Chill dough 15 minutes in the refrigerator. Roll into balls by hand.
- Place on sprayed cookie sheet and bake in a preheated 350 degrees F (175 degrees C) oven until edges very lightly browning (about 7 to 10 minutes). Don't overcook. We store them in a plastic storage containers, and they stay soft!
Nutrition Facts : Calories 269.9 calories, Carbohydrate 33.5 g, Cholesterol 15.5 mg, Fat 13.5 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 2.6 g, Sodium 272.8 mg, Sugar 18.4 g
PEANUT BUTTER S'MORES COOKIES
These cookies are just delicious and oh-so peanut buttery.
Provided by CakeLove
Categories Peanut Butter Cookies
Time 1h30m
Yield 36
Number Of Ingredients 12
Steps:
- Cream butter, sugar, and brown sugar together in a large bowl. Mix in eggs and vanilla until combined. Add flour, graham cracker crumbs, baking soda, and salt; mix well. Stir in peanut butter chips. Cover and refrigerate dough for 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- Roll tablespoonfuls of dough into balls and drop on the prepared baking sheet, leaving about 2 inches between each to allow cookies to spread.
- Bake in the preheated oven for 6 minutes. Remove from the oven. Push 3 to 5 mini marshmallows into the center of each cookie, along with a few pieces of chopped peanut butter cups. Return to the oven and bake until cookies are golden brown and marshmallows are a bit toasted, 2 to 3 more minutes.
- Cool on the baking sheet briefly before removing to a wire rack to cool completely.
Nutrition Facts : Calories 182.4 calories, Carbohydrate 22.5 g, Cholesterol 24.1 mg, Fat 8.9 g, Fiber 0.4 g, Protein 3 g, SaturatedFat 5.7 g, Sodium 152.1 mg, Sugar 15.4 g
OLD FASHIONED PEANUT BUTTER COOKIES
Steps:
- Preheat the oven to 375 degrees. Butter cookie sheets and set aside. With an electric mixer beat the butter until soft. Add the sugars and beat until creamy. Add the egg, peanut butter, salt, baking soda and vanilla.
- With a rubber spatula fold the flour into the egg mixture but do not overmix. Roll the dough into small balls and place them on prepared cookie sheet. With a fork press the balls into flat cookies and bake for 15 to 17 minutes or until crisp and golden.
- For added touch melt some bittersweet chocolate in a double boiler remove and cool down a bit. When still pliable dip one edge of cookies into chocolate.
PEANUT BUTTER S'MORES SKILLET COOKIE
Make and share this Peanut Butter S'mores Skillet Cookie recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 50m
Yield 1 12-inch cookie
Number Of Ingredients 13
Steps:
- Equipment:.
- 12-inch cast iron skillet.
- Kitchen torch.
- Preheat oven to 375 degrees. In a medium bowl, whisk to combine the flour, graham cracker crumbs, salt and baking soda.
- In a large bowl, whisk to combine the melted butter, granulated sugar, light brown sugar, eggs and 1/4 cup peanut butter. Add the flour mixture and stir to combine then fold in 1/2 cup Reese's pieces and 1/2 cup marshmallows.
- Transfer half of the dough into a 12-inch cast iron skillet and spread to make even. Smooth over 2 cups peanut butter and top with 2 cups mini marshmallows. Top with remaining dough and sprinkle over remaining 1/4 cup Reese's pieces, 1/2 cup mini marshmallows, graham cracker pieces and mini chocolate candy bars.
- Bake cookie for 35-38 minutes. Drizzle remaining 1/4 cup warmed peanut butter over the top and sprinkle over remaining Reese's pieces. Mound 1/2 cup marshmallows in the center of the cookie. Use a kitchen torch or broiler to toast, about 1 minute. Let the cookie sit for 10-15 minutes, then slice to serve.
Nutrition Facts : Calories 10285.4, Fat 632.3, SaturatedFat 255.8, Cholesterol 819.3, Sodium 6032.2, Carbohydrate 990.2, Fiber 63.3, Sugar 668.7, Protein 253.2
PEANUT BUTTER S'MORES COOKIES
This is something Ive made up using my favourite peanut butter cookie recipe and adding some chocolate and some of my homemade marshmallow in the middle and sandwich together! they are a real treat and really delicious!!!!!
Provided by dizzydi
Categories Dessert
Time 1h15m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 12
Steps:
- Cookies.
- Cream butter, brown sugar and white sugar, add peanut butter and stir till combined.
- Add egg, milk & vanilla, mix till smooth.
- Combine flour, baking soda and salt in bowl. Add peanut mixture mixing well. Roll tablespoon sized amounts into round balls.
- Arrange on cookie sheets.
- Bake at 180 degrees celsius for around 6 minutes, take out of oven and flatten with a spatula and return to oven for further 6 minutes.
- Remove from oven and turn over half the cookies and place a piece of chocolate on the overturned cookies, let sit for a minute till choc melts then place the marshmallow on top, press down with the other half of the cookies.
Nutrition Facts : Calories 177.8, Fat 8.6, SaturatedFat 3.6, Cholesterol 19.1, Sodium 185.6, Carbohydrate 23, Fiber 0.7, Sugar 13.4, Protein 3.4
PEANUT BUTTER S'MORES
I turn to this recipe when I need something fun and easy for dessert. It's a decadent take on classic campfire s'mores. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Spread the bottoms of 4 cookies with fudge topping. , Using a long-handled fork, grill marshmallows 6 in. from medium-hot heat until golden brown, turning occasionally. Carefully place a marshmallow and a peanut butter cup on each fudge-topped cookie; top with remaining cookies. Serve immediately.
Nutrition Facts : Calories 227 calories, Fat 11g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 129mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
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- in a large bowl, using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed. Mix in the peanut butter, egg, and vanilla (in that order). Slowly mix in the baking soda and flour. Do not overmix. Chill dough for at least 30 minutes.
- Preheat oven to 350°F (177°C). Roll 1.5 Tablespoons of dough into a ball. Place onto ungreased cookie sheet or silicone baking mat. Bake for exactly 7 minutes. Remove from oven and place marshmallow on top, gently pressing it down into the warm cookie. Place back into the oven for 2-3 more minutes so the marshmallow can melt and the cookie can finish baking.
- Remove from oven and allow to cool for about 5 minutes. As the cookies cool, melt chocolate according to package directions. Spoon about teaspoons of chocolate on top of each marshmallow and swirl around with the back of the teaspoon. Top with sprinkles if desired. Cookies remain fresh at room temperature for up to 7 days in an airtight container.
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