EASIEST EVER PB COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 45m
Yield 12 cookies
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment or a silicone mat.
- With an electric mixer, beat together the peanut butter, brown sugar and egg until well combined. Stir in the chocolate chips with a wooden spoon.
- Lightly wet your hands and form the mixture into 12 balls. Place the balls about 1 inch apart on the baking sheet. Lightly wet the tines of a fork and press a criss-cross pattern into the top of each cookie. Lightly sprinkle them with flaky sea salt.
- Bake until just starting to brown, 12 to 15 minutes. Let sit for 5 minutes on the baking sheet, then remove to a rack to cool completely before eating.
CHOCOLATE PEANUT BUTTER COOKIES
Provided by Food Network
Categories dessert
Time 45m
Yield About 2 dozen cookies
Number Of Ingredients 7
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 paper.
- Beat the peanut butter, granulated sugar, light brown sugar and salt with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 5 minutes. Beat in the vanilla and egg. Stir in the chocolate chips.
- Put some granulated sugar in a small bowl. Shape 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 and make a crisscross pattern.
- Bake until the bottoms are golden brown, 10 to 12 minutes. 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.
CHOCOLATE PEANUT BUTTER COOKIES
This soft and chewy low-carb cookie recipe, developed by our Test Kitchen, calls for canola oil instead of butter to reduce the saturated fat. It's hard to eat just one!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 4 dozen.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 86 calories, Fat 5g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 81mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE PEANUT BUTTER VOLCANO CAKE
Decadent ooey-gooey cake that everyone loves! If food is obscene, this is it! My son simply said, This is too good to be called cake. I hope you'll agree!
Provided by DRFISH
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
- Spread chopped peanuts on the bottom of the baking pan.
- Mix chocolate cake mix, water, eggs, and oil in a large bowl with an electric mixer on medium speed until smooth. Fold peanut butter cups into the cake batter. Pour over peanuts in the baking pan.
- Mix 2 cups confectioners' sugar, cream cheese, and peanut butter in another large bowl with an electric mixer until smooth. Drop tablespoonfuls of cream cheese mixture over cake batter in the baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
- Melt butter in a small saucepan over medium heat. Add milk and cocoa powder; bring to a boil. Reduce heat and stir in remaining 1 1/2 cup confectioners' sugar. Remove from heat and let glaze cool somewhat, 5 to 10 minutes.
- Pour glaze over baked cake; glaze will pool in cream cheese craters.
Nutrition Facts : Calories 676.7 calories, Carbohydrate 75.1 g, Cholesterol 78.7 mg, Fat 40.1 g, Fiber 3.2 g, Protein 11.8 g, SaturatedFat 12.8 g, Sodium 560.1 mg, Sugar 57 g
PEANUT BUTTER-CHOCOLATE COOKIES
These peanut butter cookies are special for the holidays or anytime. Their secret is the chocolate candy that melts into the top.
Categories Dessert
Time 50m
Yield 36
Number Of Ingredients 11
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.
Nutrition Facts : Calories 110, Carbohydrate 13 g, Cholesterol 5 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 70 mg
PEANUT BUTTER-CHOCOLATE NO-BAKE COOKIES
What could be better than an indulgent dessert made from ingredients you have sitting in your pantry and that never needs to go into the oven? These cookies take just minutes of work; most of the time is spent waiting for them to harden into the rich, nutty, chocolaty delights that they are.
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield about 60 cookies
Number Of Ingredients 8
Steps:
- Line a baking sheet with wax paper or parchment.
- Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
- Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.
DOUBLE CHOC PEANUT BUTTER COOKIES
What could be better with a glass of cold milk than a warm, gooey peanut butter cookie? These choc chunk treats are topped with crunchy chopped peanuts
Provided by Sophie Godwin - Cookery writer
Categories Treat
Time 30m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 328 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium
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- Spray each ramekin with nonstick cooking spray and dust with cocoa powder. This ensures the cakes will seamlessly come out of the ramekins when inverted onto a plate in step 6.
- Coarsely chop the chocolate. Place butter into a medium heat-proof bowl, then add chopped chocolate on top. Microwave on high in 10 second increments, stirring after each until completely smooth. Set aside.
- Whisk the flour, confectioners’ sugar, and salt together in a small bowl. Whisk the eggs and egg yolks together until combined in another small bowl. Pour the flour mixture and eggs into the bowl of chocolate. Slowly stir everything together using a rubber spatula or wooden spoon. If there are any lumps, gently use your whisk to rid them. The batter will be slightly thick.
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- Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the brown sugar, granulated sugar, and peanut butter until combined. Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed.
- Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a soft dough is formed. Beat in the milk on medium speed. Once mixed, beat in the peanut butter cups until evenly disbursed. The dough will be very thick and sticky. Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour.
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
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