DIPPED PEANUT BUTTER SANDWICH COOKIES
You'll love to give tins of these chocolate-coated cookies to your lucky friends. The shortcut holiday recipe is almost too simple to believe! Here's how to make peanut butter cookies without eggs. -Jackie Howell, Gordo, Alabama
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 15 sandwich cookies.
Number Of Ingredients 4
Steps:
- Spread peanut butter on half of the crackers; top with remaining crackers to make sandwiches. Refrigerate until firm. , In a double boiler over simmering water or in a microwave, melt chocolate chips and shortening; stir until smooth. Dip sandwiches in chocolate mixture; allow excess to drip off. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 151 calories, Fat 11g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 103mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.
NO-BAKE CHOCOLATE-PEANUT BUTTER COOKIES
My great aunt Pat makes these cookies every year during the holidays. She always has them on hand for drop-in guests and puts them on the dessert buffet at our family Christmas Eve party. I like making multiple batches and storing them in holiday tins for gifts. Be careful, they're addictive! You might want to make an extra batch (or two).
Provided by Katie Lee Biegel
Categories dessert
Time 1h30m
Yield 30 sandwich cookies
Number Of Ingredients 4
Steps:
- Line a baking sheet with parchment. Spread a generous 1 teaspoon peanut butter onto half of the crackers and then top with the remaining crackers. Place on the prepared baking sheet and refrigerate until the peanut butter is firm, 20 to 30 minutes.
- Put the chocolate chips in a microwave-safe bowl and microwave on medium in 15-second intervals, stirring after each interval, until melted, 1 minute 15 seconds to 1 minute 30 seconds. Use 2 forks to dip each sandwich into the melted chocolate until completely coated. If the chocolate starts to stiffen, return it to the microwave. After dipping in chocolate, decorate with red or green sprinkles.
- Put the sandwich cookies back on the baking sheet. Refrigerate until firm, about 30 minutes. Store in an airtight container at room temperature for up to 1 week.
CHOCOLATE-DIPPED PEANUT BUTTER SANDWICH COOKIES
Fix dessert in a flash with Chocolate-Dipped Peanut Butter Sandwich Cookies. Wafer lovers will love the peanut butter sandwich cookie concept.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 6 servings, one cookie sandwich each.
Number Of Ingredients 3
Steps:
- Spread 6 of the wafers each with 1 tsp. peanut butter. Top each with second wafer to make six cookie sandwiches.
- Microwave chocolate in microwaveable bowl on HIGH 30 sec. or until melted.
- Dip each cookie sandwich halfway into melted chocolate. Place on waxed paper; refrigerate 10 min. or until chocolate is set.
Nutrition Facts : Calories 90, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 50 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 5 g, Protein 2 g
CHOCOLATE DIPPED PEANUT BUTTER SANDWICH COOKIES
These pb sandwich cookies are very yummy and so easy to make. For a softer cookie, bake on a "lighter" colored pan as opposed to a dark baking pan. This recipe comes from a December Family Circle magazine from a few years back.
Provided by Karamia
Categories Dessert
Time 1h15m
Yield 28 cookies
Number Of Ingredients 11
Steps:
- Pre-heat oven to 350.
- In large bowl, beat butter, peanut butter, sugar and egg until smooth.
- In a medium bowl, stir together flour, baking soda and salt; add to peanut butter mixture and beat on low.
- Take one rounded teaspoon of dough and roll into a 1-inch ball. Place 2 inches apart on an ungreased baking sheet.
- Bake for 10 minutes until puffed (do not over bake). Let stand 2 minutes on cookie sheet and then transfer to cookie rack to cool.
- Filling: For the filling, mix together the peanut butter and confectioners' sugar. Spread 1/2 of the cookies with 1 rounded teaspoon filling on flat side of cookies. Top with remaining cookies to form a sandwich cookie.
- Refrigerate for 30 minutes, or until firm.
- In a microwave safe bowl, microwave chocolate chips and oil for 1 minute at 100% power; stir until melted.
- Dip cookied half-way into chocolate; let excess drain off.
- Place cookies on waxed papered sheets and dizzle with remaining chocolate.
- Refrigerate to set.
- ENJOY!
CHOCOLATE COATED PEANUT BUTTER CRACKERS
Peanut butter-filled crackers with chocolate or white chocolate coating. (The recipe is written using chocolate almond bark, but just substitute the same amount of white chocolate for the white variation.)
Provided by Barb
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 20
Number Of Ingredients 4
Steps:
- Spread approximately 1 teaspoon peanut butter on each of half of the crackers. Top with remaining crackers to make peanut butter "sandwiches".
- Melt chocolate-flavored almond bark OR vanilla candy coating in the top of a double boiler over hot, not boiling, water. Reduce heat and keep chocolate in top of double boiler over simmering water.
- Dip each cracker "sandwich" in chocolate, allowing excess to drain back into pot.
- Place coated crackers on wax paper to cool. Sprinkle with multi-colored sprinkles or other holiday decoration. Allow coating to completely set, placing in refrigerator for 15 minutes, if necessary. Store between layers of wax paper in cool, dry place, or refrigerate. These also freeze well.
Nutrition Facts : Calories 389 calories, Carbohydrate 39.3 g, Cholesterol 9.5 mg, Fat 24 g, Fiber 1 g, Protein 6 g, SaturatedFat 10.6 g, Sodium 213.9 mg, Sugar 28.5 g
DIPPED SANDWICH COOKIES
With a lemon filling and chocolate coating, these buttery sandwich cookies are often requested at my house, particularly for special occasions. -Jane Delahoyde, Poughkeepsie, New York
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in egg yolk and vanilla. Gradually beat in flour. , Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten to 2-in. circles with bottom of a glass dipped in sugar., Bake 10-12 minutes or until firm. Remove to wire racks to cool completely. , In a bowl, beat filling ingredients until blended. Spread on the bottoms of half of the cookies; top with remaining cookies. , In a microwave, melt chocolate and butter; stir until smooth. Dip each cookie halfway in chocolate mixture; allow excess to drip off. Dip in nuts. Place on waxed paper; let stand until set.
Nutrition Facts :
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