PERFECT DOUBLE CHOCOLATE PEANUT CANDY COOKIES
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
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
DOUBLE-PEANUT COOKIES
For those who just can't get enough peanuts, this cookie is for you!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Beat peanut butter, sugars, butter and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and baking soda. Stir in peanuts (dough will be stiff).
- Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
Nutrition Facts : Calories 100, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 60 mg
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
DOUBLE CHOCOLATE PEANUT BUTTER COOKIES
Mmmmm. This is a yummy combination of two of my favorite things, peanut butter and chocolate. This is an easy refrigerator cookie that takes very little time to make. Prep time doesn't include chilling time.
Provided by Whisper
Categories Dessert
Time 25m
Yield 50 cookies
Number Of Ingredients 10
Steps:
- In a bowl, cream together butter, sugar and peanut butter; beat in eggs.
- Sift together flour, cocoa powder, baking powder, baking soda and salt; mix well with creamed mixture.
- On piece of waxed paper, form dough into a 2-inch diameter log.
- Chill, wrapped in waxed paper and foil, for 2 hours.
- Cut the log into 1/4-inch slices and bake 1 inch apart on ungreased baking sheet in a preheated 350°F oven for 10-12 minutes.
DOUBLE-PEANUT DOUBLE-CHOCOLATE CHIP COOKIES
The peanut butter in this dough creates a crumbly cookie.
Provided by Stephanie
Categories Desserts Cookies Drop Cookie Recipes
Yield 30
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a bowl whisk together flour, cocoa powder, baking soda, and baking powder.
- In another bowl with an electric mixer cream butter, peanut butter, and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat in flour mixture and stir in chocolate chips and peanut butter chips.
- Drop dough by level tablespoonfuls 2 inches apart onto buttered baking sheets and bake cookies in batches in the middle of oven 20 minutes. Cool cookies on racks. Cookies keep in airtight containers for about 5 days.
Nutrition Facts : Calories 187.2 calories, Carbohydrate 19 g, Cholesterol 24.6 mg, Fat 11.3 g, Fiber 1.2 g, Protein 4.2 g, SaturatedFat 6.9 g, Sodium 83.1 mg, Sugar 13.6 g
DOUBLE-CHOCOLATE BUTTER COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 2h55m
Yield about 25 cookies
Number Of Ingredients 9
Steps:
- Beat the butter in a large bowl with a hand mixer on medium speed until light and fluffy, about 1 minute. Add the confectioners' sugar, granulated sugar and salt and continue to beat on medium speed until pale and creamy, 2 minutes. Add the cocoa powder, vanilla and egg; mix on low to incorporate. Add the flour, beating on low speed until just incorporated (a few streaks is fine). Switch to a rubber spatula and fold in the chocolate chips.
- Turn out the dough onto a large piece of plastic wrap, form into a disk and wrap tightly. Refrigerate until firm, at least 2 hours.
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- Generously dust the dough and work surface with flour. Roll out the dough to a 1/3-inch thickness; if the dough cracks around the edges, simply press it back together. Use cookie cutters to cut out the desired shapes. Place the cookies, 1 inch apart, on the prepared baking sheets.
- Bake until just beginning to brown around the edges, 15 to 20 minutes, rotating the baking sheets halfway through.
- Cool for 5 minutes on the baking sheets before removing the cookies to a wire rack to cool completely.
DOUBLE CHOCOLATE DOUBLE PEANUT BUTTER COOKIES
Make and share this Double Chocolate Double Peanut Butter Cookies recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Drop Cookies
Time 25m
Yield 55 cookies
Number Of Ingredients 11
Steps:
- Set oven to 350°F.
- Set oven rack to second-lowest or middle position.
- Lightly grease a large baking/cookie sheet.
- In a bowl whisk together flour, sifted cocoa powder, baking soda and baking powder.
- In another bowl using an electric mixer, cream butter, peanut butter, vanilla and sugar until light and fluffy.
- Beat in eggs until well combined.
- Beat in flour mixture.
- Mix in chocolate and peanut butter chips.
- Drop by tablespoons about 2-inches apart on the baking sheet.
- Bake for about 9-10 minutes.
- Cool cookies on racks.
- Delicious!
Nutrition Facts : Calories 93.9, Fat 5.8, SaturatedFat 2.9, Cholesterol 13.4, Sodium 62.4, Carbohydrate 9.8, Fiber 0.8, Sugar 6.7, Protein 1.9
DOUBLE PEANUT BUTTER COOKIES
THE EXTRA TASTE of peanut butter in the middle of the cookie is a delicious surprise the first time you bite into one. It's a nice, soft cookie and fun to make with little helpers. Kids love to put that extra dab of peanut butter in the middle and snitch some at the same time. -Jeannette Mack, Rushville, New York
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 20 cookies.
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, sugar, baking soda and salt. Cut in shortening and peanut butter until mixture resembles coarse crumbs. , Beat in corn syrup and milk. Shape into a 10-in. roll; wrap in waxed paper or foil. Refrigerate for at least 3 hours. , Unwrap dough; cut into 1/4-in. slices; place half of the slices 2 in. apart on ungreased baking sheets. Top each with 1/2 teaspoon of peanut butter. Top with remaining slices; seal edges with a fork., Bake at 350° for 12-14 minutes or until lightly browned. Cool for 2 minutes; remove from pans to wire racks to cool completely.
Nutrition Facts : Calories 295 calories, Fat 16g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 193mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g protein.
DOUBLE-PEANUT DOUBLE-CHOCOLATE CHIP COOKIES
Categories Cookies Chocolate Dairy Dessert Bake Fourth of July Peanut Gourmet Kidney Friendly Vegetarian Pescatarian Tree Nut Free Soy Free Kosher
Yield Makes about 60 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In a bowl whisk together flour, cocoa powder, baking soda, and baking powder. In another bowl with an electric mixer cream butter, peanut butter, and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat in flour mixture and stir in chocolate chips and peanut-butter chips.
- Drop dough by level tablespoons 2 inches apart onto buttered baking sheets and bake cookies in batches in middle of oven 10 minutes. Cool cookies on racks.
- Cookies keep in airtight containers 5 days.
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