Chocolate Peanut Butter Cloud Cookies Betty Crocker Recipes

Steps:

• Heat oven to 375°F. In large bowl, stir milk and peanut butter until smooth. Stir in Bisquick mix and vanilla.
• Shape dough into 1 1/4-inch balls. Roll tops in sugar. Place sugar side up 2 inches apart on ungreased cookie sheets.
• Bake 8 to 10 minutes or until bottoms of cookies just begin to brown. Immediately press chocolate candy into top of each cookie. Remove from cookie sheet to cooling rack.

Steps:

• Heat oven to 375°F (350°F for dark or nonstick cookie sheet). Spray cookie sheet with cooking spray.
• In large bowl, beat cake mix, 3/4 cup peanut butter, the water, vanilla and eggs with electric mixer on medium speed about 1 minute or until blended. Gently stir in chocolate chips. Onto cookie sheet, drop dough by rounded teaspoonfuls about 2 inches apart.
• Bake 7 to 9 minutes or until set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 10 minutes.
• In medium bowl, stir together frosting ingredients. Frost cookies with frosting. Store covered.

Steps:

• Heat oven to 375°F.
• In large bowl, stir cookie mix, butter, water and egg until soft dough forms.
• Drop dough by slightly rounded tablespoons 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until edges are set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
• Meanwhile, in small bowl, mix peanut butter, powdered sugar and vanilla until well blended. Spread about 1 teaspoon mixture on top center of each cookie.
• In small microwavable bowl, microwave chocolate chips and cream uncovered on High 30 to 45 seconds; stir until smooth. Spoon generous teaspoonful on each cookie; spread gently over peanut butter layer. Allow chocolate to set until firm, about 1 hour. Store covered in refrigerator.

Steps:

• Heat oven to 375°F. Stir together 1/2 cup granulated sugar, the brown sugar, peanut butter, butter, shortening and egg. Stir in flour, baking soda and baking powder.
• Shape dough into 1-inch balls; roll in granulated sugar. Place about 2 inches apart on ungreased cookie sheet.
• Bake 8 to 10 minutes or until edges are light brown. Immediately press 1 chocolate star firmly in each cookie; cool on wire rack.

Steps:

• Heat oven to 350°F. Grease 13x9- inch pan with shortening; lightly flour.
• In medium bowl, mix flour, cocoa, baking soda and salt; set aside. In large bowl, beat brown sugar, granulated sugar and 1 cup butter with electric mixer on medium speed 2 minutes or until light and fluffy. Add eggs, one at a time, beating until well blended. Add melted chocolate and 1 1/2 teaspoons vanilla, beating until blended. On low speed, alternately add flour mixture and buttermilk, beating just until blended after each addition. Beat in coffee until blended. Pour batter into pan.
• Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
• In large bowl, beat 1/2 cup butter, the peanut butter and cream cheese with electric mixer on medium speed 2 minutes or until blended. On low speed, gradually beat in powdered sugar until blended. Beat in whipping cream and 2 teaspoons vanilla. Frost cake. Top with cookies.

Steps:

• Heat oven to 375°F. Make cookies as directed on pouch without pressing with fork; cool 2 minutes on cookie sheets; transfer to cooling rack. Cool another 3 minutes, then place 1 peanut butter cup minis in center of each cookie. Cool completely on cooling rack, about 45 minutes.
• In medium bowl, beat softened butter and peanut butter with electric mixer on medium speed until well blended. Beat in powdered sugar, milk and vanilla until smooth. Place frosting in decorating bag fitted with tip.
• On top of each cookie, pipe frosting around and over peanut butter cup, getting as much height as possible, making cone shape with peak in center. Place cookies in refrigerator while making chocolate coating, about 15 minutes.
• In small microwavable bowl, microwave chocolate chips and oil uncovered on High 30 seconds, then 10 to 15 seconds, stirring after each interval, until mixture is smooth.
• Dip cone-shaped frosting on each cookie into chocolate coating to coat most of frosting, letting excess chocolate drip off. Sprinkle with sea salt.

Steps:

• Heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray.
• In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy. Beat in peanut butter, vanilla and eggs until well blended. Stir in flour and baking powder. Stir in chocolate chunks. Spread in pan.
• Bake 30 to 35 minutes or until set and golden brown. Cool completely in pan on cooling rack, about 1 hour. Cut into 6 rows by 4 rows.

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.

Steps:

• Heat oven to 375°F. In large bowl, stir cookie mix, oil, water and egg until soft dough forms.
• Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Do not flatten.
• Bake 8 to 9 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• In small microwaveable bowl, microwave chocolate chips, butter and peanut butter uncovered on High 1 minute to 1 minute 30 seconds; stir until smooth. Stir in vanilla.
• Place 1 1/2 cups powdered sugar in 1-gallon resealable food-storage plastic bag; set aside. Place 12 cooled cookies in large bowl. Pour one-third of chocolate mixture over cookies in bowl. Using rubber spatula, toss cookies gently to coat. Place 3 cookies at a time in bag with powdered sugar; seal bag. Gently turn bag to coat cookies. Remove cookies from bag to cooling rack to set. Repeat with 12 more cookies and half of remaining chocolate mixture, rewarming if needed; repeat again until all cookies are coated, adding additional powdered sugar to bag as needed.

Steps:

• Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.
• Heat oven to 375°F.
• Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.
• Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick cookie sheets). In large bowl, beat cake mix, peanut butter, brown sugar, butter and eggs with electric mixer on medium speed until well blended. Stir in chocolate chips.
• On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart. Flatten dough slightly with fingers.
• Bake 9 to 11 minutes or until edges are set (centers will be soft). Cool 1 minute; remove from cookie sheets to cooling racks. Store covered.

Steps:

• Heat oven to 375°F Spray cookie sheet with cooking spray.
• In large bowl, beat cake mix, 3/4 cup peanut butter, the water, vanilla and eggs on medium speed about 2 minutes or until blended. Gently stir in chocolate chips. Onto cookie sheet, drop dough by rounded teaspoonfuls about 2 inches apart.
• Bake 7 to 9 minutes or until set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 10 minutes.
• In medium bowl, stir together frosting ingredients. Frost cookies with frosting.

Steps:

• Heat oven to 350°F. In large bowl, beat brown sugar, butter, peanut butter, vanilla and egg with electric mixer on medium speed until creamy. Stir in flour, baking soda, salt and cinnamon until well blended. Stir in cereal and cranberries.
• On ungreased cookie sheets, drop dough by slightly less than 1/4 cupfuls 2 inches apart.
• Bake 12 to 15 minutes or until edges are light golden brown. Cool completely on cookie sheet. Store tightly covered.

Steps:

• Heat oven to 375°F (350°F for dark or nonstick cookie sheets). In large bowl, beat half of the cake mix, the water, peanut butter, butter and eggs with electric mixer on medium speed until smooth, or mix with spoon. Stir in remaining cake mix.
• On ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart. Flatten in crisscross pattern with fork dipped in sugar.
• Bake 9 to 11 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Store covered.

Steps:

• Mix sugars, peanut butter, shortening, butter and egg in large bowl.
• Stir in remaining ingredients.
• Cover and refrigerate about 2 hours or until firm.
• Heat oven to 375ºF.
• Shape dough into 1 1/4-inch balls.
• Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar (water works well too).
• Bake 9 to 10 minutes or until light golden brown.
• Note: about 1 minute before they are done it helps to lift and bang the sheet on the rack and turn it.
• Cool 5 minutes; remove from cookie sheet.
• Cool on a wire rack.
• Other note: you can use all butter/margarine to replace the shortening and probably would work vice versa as well.

Steps:

• Heat oven to 350°F. Stir cookie mix, oil, water and egg with spoon until soft dough forms. (If dough is too stiff, stir in additional 1 to 2 teaspoons water.)
• Drop dough by rounded teaspoons about 2 inches apart onto ungreased cookie sheet. Press thumb deeply in center of each.
• Bake 8 to 10 minutes or just until set. Cool 1 minute before removing from cookie sheet. Fill each thumbprint with about 1/2 teaspoon peanut butter.