MARBLED CHOCOLATE PEANUT COOKIES
This recipe came about by accident when I was making both my husband's favorite peanut butter cookies and my favorite chocolate cookies. I had two small portions of dough left over and decided to combine them into one flavor-filled cookie. -Shirley DeLange, Byron Center, Michigan
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 9-1/2 dozen.
Number Of Ingredients 22
Steps:
- In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in peanuts; set aside. , For chocolate dough, in another bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in chocolate chips. Gently fold in peanut butter dough until slightly marbled., Drop by heaping tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 350° for 14-16 minutes or until lightly browned and firm. Remove to wire racks to cool completely.
Nutrition Facts : Calories 237 calories, Fat 12g fat (6g saturated fat), Cholesterol 40mg cholesterol, Sodium 171mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
MARBLED CHOCOLATE PEANUT BUTTER COOKIES
These are a flat, chewy chocolate cookie with a pool or gooey peanut butter marbled in the middle! Yield is a guess..sorry!
Provided by sofie-a-toast
Categories Drop Cookies
Time 30m
Yield 30 cookies
Number Of Ingredients 9
Steps:
- Combine flour, cocoa, baking soda and salt in a small bowl.
- Cream butter and sugar until light and fluffy. Beat in eggs and vanilla.
- Slowly blend the dry mix into butter mixture.
- Make small (teaspoonfuls) balls of the cookie dough. Press your thumb in the middle of the ball (like a thumbprint cookie). Put a small dollop of peanut butter in the indent. Press a little extra dough on top of the cookie to cover the peanut butter (its okay if a little is still showing). Place onto ungreased cookie sheet, 2 inches apart.
- Bake in a 350 degree oven 10 minutes.
Nutrition Facts : Calories 163.3, Fat 8.3, SaturatedFat 5, Cholesterol 32.7, Sodium 153.3, Carbohydrate 20.9, Fiber 0.6, Sugar 13.4, Protein 1.8
MICHELLE'S PEANUT BUTTER MARBLED BROWNIES
These brownies are mouth-wateringly rich and combine two of the most delicious flavors in the world - chocolate and peanut butter!
Provided by MISSMR94
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h
Yield 36
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan.
- In a medium bowl, beat cream cheese, peanut butter, 1/4 cup white sugar, 1 egg, and milk until smooth. Set aside.
- In a large bowl, mix together melted butter, 2 cups white sugar, and vanilla. Mix in the remaining 3 eggs one at a time, beating well after each addition. Combine flour, cocoa, baking powder, and salt; mix into the batter. Stir in chocolate chips.
- Remove 1 cup of the chocolate batter. Spread the remaining batter into the prepared pan. Spread the peanut butter filling over the top. Drop the reserved chocolate batter by teaspoonful over the filling. Using a knife, gently swirl through the top layers for a marbled effect.
- Bake in preheated oven for 35 to 40 minutes, or until a wooden toothpick inserted near the center comes out almost clean. Cool completely, then cut into bars.
Nutrition Facts : Calories 182.5 calories, Carbohydrate 20.7 g, Cholesterol 39.5 mg, Fat 10.8 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 5.8 g, Sodium 98.8 mg, Sugar 15.5 g
CHOCOLATE-PEANUT BUTTER PIE
Passion for pie but not for the traditional preparation? This easy-press cereal crust makes pie-making a snap!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 9
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin.
- In ungreased 9-inch microwavable pie plate, mix butter and 1 tablespoon peanut butter. Microwave uncovered on High 30 seconds; stir until blended. Stir in crushed cereal until evenly coated. Press evenly on bottom and up side of pie plate. Bake 10 minutes. Place in freezer.
- Make pudding mix as directed on box for pie filling, except after cooling 5 minutes, add 2 tablespoons of the 1/4 cup peanut butter; stir a few times just until melted and marbled throughout. Pour into crust.
- In microwavable measuring cup, microwave remaining 2 tablespoons peanut butter uncovered on High 30 seconds. Drizzle over pie. Refrigerate at least 3 hours but no longer than 24 hours until filling is set.
Nutrition Facts : Calories 230, Carbohydrate 29 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 15 g, TransFat 0 g
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