Hazelnut Peanut Butter Sandwich Cookies Recipes

Steps:

• HEAT oven to 350 degrees F. Beat sugar, brown sugar, butter and peanut butter in large mixing bowl on medium speed of electric mixer until creamy. Beat in eggs, milk and vanilla. Stir in rolled oats, flour, coconut, baking powder and baking soda until well blended.
• DROP dough by tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10 to 12 minutes or until light brown around edges. Cool 2 minutes before removing to wire rack to cool completely.
• SPREAD 2 teaspoons chocolate hazelnut spread on bottom side of half the cookies. Top with remaining cookies, flat side down, to form sandwich cookies.

Steps:

• Heat oven to 375°F. In large bowl, stir Cookie ingredients until stiff dough forms. Shape dough into about 60 (1-inch) balls. Place on ungreased cookie sheet 2 inches apart.
• Bake 7 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• In small bowl, mix Filling ingredients. Spoon mixture into decorating bag fitted with 3/8-inch star tip. Pipe filling around outer edge of bottom of 1 cookie. Top with another cookie, bottom side down. Do not press together. Repeat to use up cookies.

Steps:

• Heat oven to 375°F. In large bowl, stir Cookie ingredients until stiff dough forms. Shape dough into about 60 (1-inch) balls. Place on ungreased cookie sheet 2 inches apart. Bake 7 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. In small bowl, mix Filling ingredients. Spoon mixture into decorating bag fitted with 3/8-inch star tip. Pipe filling around outer edge of bottom of 1 cookie. Top with another cookie, bottom side down. Do not press together. Repeat to use up cookies.

Steps:

• Blend sugars, peanut butter, butter and egg in an electric mixer. Stir in remaining ingredients until well incorporated. Cover the bowl with plastic wrap and refrigerate about 1 hour. Heat oven to 375°F. Shape dough into 1-1/4 inch balls. Place about 3 inches apart on an ungreased cookie sheet. Flatten in a crisscross pattern with a fork that has been dipped in sugar. Bake 10 minutes or until golden brown, rotating cookie sheet after 5 minutes. Cool 5 minutes on cookie sheet then transfer to a wire rack to cool completely, about 15 minutes. When cookies are cool, flip over and spread half of the cookie bottoms with about a tablespoon of chocolate-hazelnut spread each. Top with a similar size cookie. Makes 15.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large mixing bowl, cream the shortening, 1 cup creamy peanut butter and white and brown sugars. Add vanilla and then eggs, one at a time. Beat well after each addition. In a small bowl, combine flour, baking soda and salt. Add slowly to creamy mixture.
• Shape into 1 inch balls and place on an ungreased cookie sheet, 2 inches apart. Flatten balls with a fork.
• Bake for 7-8 minutes depending on size (I tend to keep a close eye on them and remove them as soon as they start to get golden. This helps to make them chewy.) Cool on wire racks.
• To Make the filling: Combine 1/2 cup creamy peanut butter, confectioners' sugar, vanilla extract, and milk in a small bowl adding enough milk to make for a creamy, frosting like texture. Spread frosting on one cookie and top off to make "sandwich".

Steps:

• Preheat oven to 350 degrees F.
• Pulse hazelnuts in a food processor until nuts are finely ground. Be careful not to process them into a paste.
• Unwrap cookie dough and transfer to a flat surface. Knead in hazelnuts. Roll cookie dough back into a log (about the same size as the original). Slice log crosswise into 1/4-inch thick slices and transfer slices to a large baking sheet. Bake 7 to 11 minutes, until cookies are golden around the edges. Cool cookies on wire racks.
• While cookies are baking, melt chocolate chips in a double boiler over low heat.
• When cookies are cooled, spread apricot preserves on 1 cookie and top with second cookie, making a sandwich. Repeat with the remaining cookies.
• Dip half of the sandwiched cookies in the melted chocolate and place on waxed or parchment paper to dry.

Steps:

• In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy, about 4 minutes. Beat in eggs and vanilla. Combine the flour, baking soda and salt; add to creamed mixture and mix well., Shape into 1-in. balls and place 2 in. apart on ungreased baking sheets. Flatten to 3/8-in. thickness with fork. Bake at 375° for 7-8 minutes or until golden. Remove to wire racks to cool. , For filling, in a large bowl, beat the peanut butter, confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Spread on half of the cookies and top each with another cookie.

Steps:

• HEAT oven to 350°F Beat sugar, brown sugar, butter and peanut butter in large mixing bowl on medium speed of electric mixer until creamy. Beat in eggs, milk and vanilla. Stir in rolled oats, flour, coconut, baking powder and baking soda until well blended.
• DROP dough by tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10 to 12 minutes or until light brown around edges. Cool 2 minutes before removing to wire rack to cool completely.
• SPREAD 2 teaspoons chocolate hazelnut spread on bottom side of half the cookies. Top with remaining cookies, flat side down, to form sandwich cookies.

Steps:

• Heat oven to 350°F. Place paper baking cups in 12 regular- size muffin cups; spray with cooking spray. Make and bake cake mix as directed on box for cupcakes, using water, butter and eggs. Remove from pan to cool.
• In chilled medium bowl, beat 1/2 cup of the whipping cream, the sugar and cocoa with electric mixer on high speed until stiff peaks form. Place chocolate chips in heatproof bowl. In 1-cup microwavable measuring cup, microwave remaining 1/4 cup whipping cream on High 30 seconds; pour over chocolate chips. Let stand 2 minutes. Stir until smooth.
• Using a small spoon, remove center of each cupcake. Spoon heaping 1 tablespoon chocolate whipped cream into each hollowed-out cupcake. Spread heaping 1 teaspoon chocolate glaze over each filled cupcake. Sprinkle with hazelnuts. Store covered in refrigerator.