Chocolate Peanut Butter Blowout Cookies Recipes

Steps:

• For the peanut butter filling: Line 2 regular baking sheets and 1 smaller one with parchment paper.
• Whisk together the peanut butter and confectioners' sugar in a medium bowl until smooth. Using a tablespoon scoop, portion into 18 rounds and place them on the small parchment-lined pan. Put them in the freezer to firm up, at least 20 minutes.
• Preheat the oven to 375 degrees F.
• For the cookie dough: Meanwhile, in the bowl of an electric mixer fitted with a paddle attachment, cream together the brown sugar, butter and granulated sugar until nice and combined, about 2 minutes. Add the vanilla and egg and beat until smooth, scraping the bowl if necessary to make sure everything is incorporated.
• In a separate bowl, stir together the flour, coffee granules, baking soda, baking powder and salt. Add the dry ingredients to the mixer gradually, mixing on low until totally incorporated. Stir in the chocolate chunks.
• Scoop the cookie dough into eighteen 2-tablespoon portions and with your palm, flatten each scoop into a disc.
• Place one peanut butter round in the center of a dough disc. Bring the edges of the dough around the peanut butter round and enclose completely. Roll to ensure all the peanut butter is covered. Flatten with your palm, creating a disc shape once again. Repeat with the remaining peanut butter rounds and dough discs. Split the finished discs between the 2 lined baking sheets.
• Bake until the cookies are golden brown, 10 to 11 minutes. Transfer the cookies to a cooling rack and allow them to cool slightly before eating, 5 to 7 minutes.

Steps:

• Preheat oven to 350°. Beat first four ingredients until blended. Add vanilla; beat in eggs one at a time. Whisk together flour, cocoa, baking soda and salt; gradually beat into peanut butter mixture (dough will be sticky). Stir in chocolate chips., Drop dough by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten slightly with a glass. , Bake cookies until set and tops are cracked, 8-10 minutes. Cool 2 minutes before removing to wire racks to cool.

Steps:

• Line a baking sheet with aluminum foil and spray with cooking spray.
• Combine sugar, milk, margarine, and cocoa powder in a saucepan; bring to a boil, stirring often, for 1 minute. Remove from heat and stir in oats, peanut butter, and vanilla extract. Drop about 1 tablespoon of mixture per cookie onto the prepared baking sheet. Let stand until cookies are cooled and firm, about 30 minutes.

Steps:

• In a large mixing bowl, beat the butter and peanut butter with an electric mixer for 30 seconds. Add the sugars, baking soda and salt. Beat until combined, scraping sides of the bowl occasionally.
• Beat in egg, milk and vanilla. Using the mixer, beat in as much of the flour as you can. Stir in remaining flour by hand. Stir in the chocolate pieces, peanuts and peanut butter cups.
• Drop by generously rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake the cookies in a 350° oven for about 10 minutes or until lightly browned. Transfer cookies to a wire rack to cool. Makes about 30 cookies.

Steps:

• 1. In a large mixing bowl, beat the butter and peanut butter with an electric mixer for 30 seconds. Add the sugars, baking soda and salt. Beat until combined, scraping sides of the bowl occasionally.
• 2. Beat in egg, milk and vanilla. Using the mixer, beat in as much of the flour as you can. Stir in remaining flour by hand. Stir in the chocolate pieces, peanuts and peanut butter cups.
• 3. Drop by generously rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake the cookies in a 350° oven for about 10 minutes or until lightly browned. Transfer cookies to a wire rack to cool. Makes about 30 cookies.
• * Note: If you like, for easier chopping, freeze miniature chocolate-covered peanut butter cups in their wrappers for 1 hour. Remove frozen candies from wrappers before chopping.

Steps:

• In a large bowl, cream the peanut butter, butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well., For the chocolate dough, in another large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture and mix well., Divide each portion in half. Knead 1 peanut butter and 1 chocolate portion together 5-10 times or until it just begins to swirl. Shape into a 10-in. log. Wrap in waxed paper. Repeat with the remaining dough. Refrigerate 3-4 hours or until firm. , Preheat oven to 350°. Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake 6-8 minutes or until bottoms are lightly browned. Cool 2 minutes before removing from pans to wire racks. Freeze option: Place wrapped logs in a freezer container; freeze. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake as directed.

Steps:

• Heat the oven to 180c/160 fan/gas mark 4 and line two baking trays with parchment. Using a food mixer or electric whisk beat the butter and sugar together until light and fluffy. Add in the egg and whisk to combine then beat in the flour, cocoa powder, salt and chocolate chunks until fully incorporated. Using a spoon swirl the peanut butter through the cookie dough.
• Scoop the dough into 12 large cookies onto the two trays using a dessert spoon, leaving plenty of room between each cookie as they'll spread. Bake in the oven for 9-10 mins until still soft and melty in the middle. They will look underbaked but will harden once cool. Drizzle over the melted milk chocolate and top with a few chopped peanuts and a pinch of flaky sea salt. Serve with a glass of milk for dunking.