Perfect Double Chocolate Peanut Candy Cookies Recipes

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CHOCOLATE-PEANUT BUTTER CANDY COOKIES



Chocolate-Peanut Butter Candy Cookies image

Both peanut butter-lovers and chocolate-lovers can agree, these delicious chocolate peanut butter cookies are hard to resist! So, don't! Soft and chewy with the taste of delicious peanut butter and chocolate in every bite we've even added some of our favorite peanut butter candy to give them an extra tasty crunch. This dough is simple to prepare and doesn't require rolling or refrigeration; just mix up your ingredients and drop your dough on the cookie sheets. Make sure to double the recipe because these cookies are sure to bring a smile and have people reaching for more than one.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 30

Number Of Ingredients 11

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
1/2 cup chocolate-flavored or regular peanut butter (from 14-oz jar)
1/2 teaspoon vanilla
1 egg
1 1/4 cups Gold Medal™ all-purpose flour
1/4 cup unsweetened baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups (about 12 oz) orange, yellow and brown candy-coated peanut butter candies

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.

Nutrition Facts : Calories 140, Carbohydrate 19 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 105 mg, Sugar 14 g, TransFat 0 g

PERFECT DOUBLE CHOCOLATE PEANUT CANDY COOKIES



Perfect Double Chocolate Peanut Candy Cookies image

Quite possibly the world's most perfect combination of chocolate and peanut butter. These are amazing.

Provided by kes6833

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h25m

Yield 48

Number Of Ingredients 12

½ cup butter, softened
½ cup vegetable shortening
¾ cup white sugar
⅔ cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
⅔ cup unsweetened cocoa powder
2 ¼ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
¾ cup semi-sweet chocolate chips
1 ¼ cups candy-coated peanut butter pieces (such as Reese's Pieces®), divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  • In a large bowl, beat the butter and shortening together with an electric mixer until well combined. Beat in the white and brown sugar until the mixture is creamy, then beat the vanilla extract and eggs, followed by the cocoa powder. Beat until the mixture is even in color. In another bowl, whisk together the flour, baking soda, and salt; stir the flour mixture into the cocoa mixture until the dough is thoroughly mixed. Stir in the chocolate chips and 3/4 cup of peanut butter candies. Reserve the rest of the candy pieces.
  • Cover the bowl with plastic wrap, and refrigerate the cookie dough until chilled, at least 45 minutes. Drop dough by tablespoon onto the prepared baking sheets. Gently press a few more candy pieces into the top of each cookie.
  • Bake in the preheated oven 8 to 9 minutes; cool on baking sheets for 1 to 2 minutes before finishing cooling on racks.

Nutrition Facts : Calories 121.2 calories, Carbohydrate 15.5 g, Cholesterol 12.8 mg, Fat 6.4 g, Fiber 0.8 g, Protein 1.8 g, SaturatedFat 3.1 g, Sodium 64.9 mg, Sugar 9.9 g

PEPPERMINT CANDY DOUBLE-CHOCOLATE COOKIES



Peppermint Candy Double-Chocolate Cookies image

Using chocolate as well as cocoa powder in these cookies gives you twice the chocolaty flavor. A sprinkle of crushed peppermint candy adds a cooling touch.

Provided by Food Network Kitchen

Time 1h35m

Yield about 2 dozen cookies

Number Of Ingredients 11

1 stick (8 tablespoons) unsalted butter, at room temperature
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
1 cup all-purpose flour
1/4 cup natural cocoa powder (not Dutch process)
1/2 teaspoon baking soda
1/2 teaspoon fine salt
3/4 cup semisweet chocolate chips
15 round hard peppermint candies, crushed

Steps:

  • Line 2 baking sheets with parchment.
  • Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl on medium-high speed until fluffy. Add the vanilla and egg and beat to combine.
  • Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the chocolate chips.
  • Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
  • Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
  • Sprinkle and press some of the crushed peppermint candies on top of each mound of chilled dough. Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

CHOCOLATE PEANUT BUTTER DOUBLE CHIP COOKIES



Chocolate Peanut Butter Double Chip Cookies image

I have made these twice in one week and plan on making them again soon, they are amazing!...a chocolate cookie packed with chocolate and peanut butter chips, the texture is perfect and when left out until the next day (if have any left that is!) they crisp up a bit! You can make a double recipe and freeze the dough if desired.

Provided by Kittencalrecipezazz

Categories     Drop Cookies

Time 20m

Yield 35 serving(s)

Number Of Ingredients 12

1 1/2 cups flour
1/2 cup unsweetened cocoa powder, sifted (do not use Dutch cocoa)
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
1 cup white sugar
1/2 cup packed light brown sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla
1 (10 ounce) package peanut butter, baking chips (can use less)
1 1/4 cups semi-sweet chocolate chips

Steps:

  • Set oven to 350°.
  • Set oven rack to middle position.
  • Prepare a lightly greased baking sheet.
  • In a bowl sift together flour, cocoa, baking soda and salt.
  • In another bowl with an electric mixer beat together butter and both sugars until light and fluffy.
  • Beat in egg and egg yolk and vanilla until well combined.
  • Beat in flour mixture just until combined (the dough will be thick).
  • Stir in both baking chips.
  • If desired you can refrigerate the dough until ready to bake.
  • Drop the dough by tablespoons about 2- inches apart onto cookie/baking sheet.
  • Bake for 10-12 minutes, or until cookies are just set and begin to crack on top.
  • Cool cookies on sheets for 1 minute and then transfer to racks to cool completely.

Nutrition Facts : Calories 183.5, Fat 11.6, SaturatedFat 5.4, Cholesterol 26, Sodium 122.6, Carbohydrate 19, Fiber 1.4, Sugar 12.8, Protein 3.4

DOUBLE CHOCOLATE CHUNK PEANUT COOKIES



Double Chocolate Chunk Peanut Cookies image

From Southern Living magazine, these are mouth watering good! To have cookies for guests, freeze dough in an airtight container up to 1 month. They will love the combination of peanut butter, peanuts, and chocolate chunks!

Provided by Sharon123

Categories     Dessert

Time 35m

Yield 28 cookies

Number Of Ingredients 14

1/2 cup butter, softened
1/2 cup shortening
1 cup chunky peanut butter
1 cup white sugar
1 cup firmly packed brown sugar
2 large eggs
2 cups flour
1/3 cup unsweetened cocoa
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup unsalted dry roasted peanuts
1 (11 1/2 ounce) bag semisweet chocolate chunks

Steps:

  • Beat butter and shortening at medium speed with an electric mixer until creamy; add chunky peanut butter and sugars, beating well. Add eggs, beating until blended.
  • Combine flour and next 5 ingredients. Add to butter mixture, beating well.
  • Stir in peanuts and chocolate chunks. Shape dough into 2" balls (about 2 Tbsp per cookie). Flatten slightly, and place on ungreased baking sheets.
  • Bake at 375°F for 12-15 minutes or until lightly browned. Cool on pan 1-2 minutes; remove to wire rack to cool completely.

Nutrition Facts : Calories 303.2, Fat 17.7, SaturatedFat 6.1, Cholesterol 24.2, Sodium 199.5, Carbohydrate 33.3, Fiber 2.6, Sugar 21.8, Protein 5.2

DOUBLE CHOCOLATE SALTED PEANUT BARK



Double Chocolate Salted Peanut Bark image

This bark is a ridiculously easy candy recipe that's perfect for supplementing your holiday cookie platters, or even tucked in a cute candy bag all by itself. It's also an easy treat to quickly whip up when you're craving something sweet and salty - and then you can keep it all for yourself. Not that I would ever do that.

Provided by Kare for Kitchen Treaty

Time 10m

Number Of Ingredients 4

2 cups milk chocolate chips
1 cup salted cocktail peanuts
1 cup dark chocolate chips (I especially like Ghiradelli 60% dark chocolate chips)
A couple pinches of Fleur de Sel (optional)

Steps:

  • Place a layer of parchment or wax paper on a cookie sheet. Set aside.
  • Melt the milk chocolate. You can use a double broiler or the microwave. I'm a microwave gal when it comes to melting chocolate - it's a little easier, and I tend to be more successful. Put the chips in a microwave bowl, and heat on 50% power for one minute. Stir for about 30 seconds, then heat at 50% in 15 second intervals until melted. When they're hot enough, they'll still have little chippy lumps that'll go away while you're stirring.
  • Spread the chocolate on the covered cookie sheet, about 1/4 inch thick.
  • Sprinkle the peanuts on top, then lightly press them into the chocolate.
  • Melt the dark chocolate. Start checking it at 30 seconds (again, 50% power) - it might melt faster than the milk chocolate did, because you've got less chips.
  • Using a spoon, drizzle the melted dark chocolate over the milk chocolate and peanuts.
  • If desired, sprinkle a little Fleur de Sel over the top for an extra little hit of salt.
  • Let sit at room temperature until hard. This will take about an hour, sometimes a smidge more.
  • Cut into squares. Eat. Enjoy!

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