PEANUT BUTTER SURPRISE COOKIES
These cookies will have a moist, brownielike texture the day you make them and get crispier the following day.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 50m
Yield Makes 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined, scraping down bowl as needed. Add eggs and vanilla, and beat until incorporated.
- In a small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually beat in flour mixture in 2 batches.
- Scoop off dough by the tablespoon; roll into balls. Place granulated sugar on a plate; roll balls in sugar, coating completely. Place 2 inches apart on a nonstick insulated baking sheet.
- Bake until cookies begin to puff up slightly, about 7 minutes. Remove from oven. Press one peanut butter cup in center of each cookie. Return to oven; continue baking until cookies are golden brown and chocolate has begun to melt, about 6 minutes more. Let cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely.
PEANUT BUTTER CUP AND OREO™ CAKE
Love Oreo™ cookies and Reese's™ Peanut Butter Cups™ but can't pick your favorite? Have both in this over-the-top chocolate pudding cake layered with cookies and cream-peanut butter frosting and topped with mountains of Oreo™ cookies and Peanut Butter Cups™.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of three 8-inch round cake pans with cooking spray.
- In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups batter in each pan.
- Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- In large bowl, beat vanilla frosting and 1/2 cup peanut butter with spoon until well blended. Stir in 1 cup crushed cookies until blended.
- Place one cake layer on serving plate. Spread 3/4 cup frosting on top; top with second cake layer. Spread 3/4 cup frosting on top; top with third cake layer. Spread remaining frosting on top, mounding frosting in center. Refrigerate 30 minutes.
- When ready to serve, top cake with Decorations, mounding in center. (See photo as guide.)
- In small microwavable bowl, microwave chocolate fudge sauce uncovered on High 10 to 30 seconds or until thin enough to drizzle. Drizzle warmed sauce over cake. In another small microwavable bowl, microwave 2 tablespoons peanut butter uncovered on High in 10-second intervals until thin enough to drizzle. Drizzle warm peanut butter over cake. Store any remaining cake loosely covered in refrigerator.
Nutrition Facts : Calories 600, Carbohydrate 81 g, Cholesterol 45 mg, Fat 4, Fiber 2 g, Protein 7 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 55 g, TransFat 0 g
PEANUT BUTTER COOKIE CUPS
Betty makes it easy to bake in a sweet surprise. These peanut butter cookie cups might begin as a simple recipe for homemade cookies, but they have a delicious and distinct surprise inside - a miniature Reese's™ peanut butter cup! They're baked in miniature muffin tins, which gives them the fun shape of peanut butter cups, and then a Reese's™ cup is pressed into the cookie minutes before they are done baking. While we love these delicious Reese's™ peanut butter cup cookies on their own any day of the week, we also encourage you to dress them up with a scoop of ice cream, drizzle them with chocolate sauce and peanut butter sauce, and transform them into a truly decadent and delicious dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 36
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease 36 mini muffin cups with shortening or cooking spray.
- In small bowl, mix flour, baking soda and salt; set aside. In medium bowl, beat sugar, peanut butter and butter with electric mixer on medium speed 2 minutes. Beat in egg, whipping cream and vanilla. On low speed, beat in flour mixture until blended. Stir in peanuts.
- Shape dough into 3/4-inch balls.Place one ball into each muffin cup.
- Bake 12 minutes. Immediately press 1 peanut butter cup into center of each cookie. Bake 2 minutes longer. Cool in pan on cooling rack.
Nutrition Facts : Fat 1, ServingSize 1 Serving
PEANUT BUTTER CUP COOKIES
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
- Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
- Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
Nutrition Facts : Calories 122 calories, Carbohydrate 14.4 g, Cholesterol 11.3 mg, Fat 6.5 g, Fiber 0.6 g, Protein 2.4 g, SaturatedFat 2.7 g, Sodium 119.1 mg, Sugar 9.2 g
PEANUT BUTTER CUP COOKIES
With the classic combination of chocolate and peanut butter, it's no surprise these are my family's favorite cookies. Because of their ease of preparation, I'm able to make them at a moment's notice. -Faith Jensen, Meridian, Idaho
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 7-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and peanut butter cups., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 94 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 66mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE PEANUT BUTTER SURPRISE COOKIES
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 1/2 dozen
Number Of Ingredients 12
Steps:
- Sift together flour, cocoa powder, baking powder, and baking soda. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter, shortening, granulated sugar, and 1 cup light-brown sugar on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing until fully combined between each addition. Add vanilla, and beat to combine. Gradually add dry ingredients, and mix on low speed until fully combined. Remove from mixer. Using a wooden spoon, stir in chocolate chips. Cover bowl with plastic wrap, and chill until firm, about 1 hour.
- Preheat the oven to 350 degrees. Line baking sheets with Silpats (nonstick French baking mats) or parchment paper.
- In a small bowl, using a rubber spatula, stir together peanut butter and remaining 1/4 cup light-brown sugar.
- Using a 1 1/4-inch scoop or heaping tablespoon, drop dough onto prepared baking sheets about 2 inches apart. Make a thumbprint in the center of each cookie. Fill thumbprint with 1 teaspoon peanut-butter mixture. Top with a second scoop of dough, and carefully mold dough to cover "surprise."
- Bake until firm, about 12 minutes. Transfer sheets to wire racks to cool for 5 minutes, then transfer cookies to racks.
PEANUT BUTTER SURPRISE COOKIES
Make and share this Peanut Butter Surprise Cookies recipe from Food.com.
Provided by Shanamah
Categories Dessert
Time 38m
Yield 3-4 dozen, 20-25 serving(s)
Number Of Ingredients 12
Steps:
- Mix together flour, cocoa, & baking soda in small bowl.
- In large mixing bowl, beat butter, both sugars, & 1/2 cup peanut butter until light. Blend in vanilla, eggs, & sour cream.
- Mix dry ingredients in with wet, and set aside.
- In separate bowl, mix together powdered sugar & 1 1/2 cups peanut butter.
- Roll filling into 1-inch balls. Alternatively, you can chill filling slightly, roll into a long cylinder, and slice.
- Take small amount of dough, about twice the size of a filling ball (1 1/2 - 2 tbsp), and form a little cup. Put a filling ball inside, and pinch the dough-cup shut.
- Place filled dough-balls about 2 inches apart on non-stick cookie sheet.
- Flatten the balls with the bottom of a glass dipped in sugar.
- Bake in preheated 375 deg. F for 7-8 minutes.
- Let cool on cookie sheet for 3 minutes, then cool the rest of the way on wire rack.
Nutrition Facts : Calories 404.1, Fat 20.8, SaturatedFat 8.6, Cholesterol 43.6, Sodium 249.2, Carbohydrate 50.6, Fiber 3.1, Sugar 31.6, Protein 8.6
PEANUT SURPRISE COOKIES
These cookies are very easy to make with ingredients usually found in the pantry with the exception of chocolate covered caramel candies. I hope you like them. My family absolutely loves these cookies. I usually only make them at Christmas time so they are special.
Provided by Helen
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h15m
Yield 42
Number Of Ingredients 11
Steps:
- In a large bowl, cream together the margarine, peanut butter, 1/2 cup white sugar and brown sugar until smooth. Beat in the egg. Combine the flour, baking powder, baking soda and salt; stir into the peanut butter mixture. Cover and chill dough until firm, about 30 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Roll chilled dough into 1 inch balls. Press a caramel candy into the center of each ball so that it is completely covered with dough. Roll balls in remaining sugar and place 2 inches apart onto ungreased cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven, until set. Cool on baking sheets for 2 minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 99.5 calories, Carbohydrate 13.1 g, Cholesterol 4.4 mg, Fat 4.8 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 91.1 mg, Sugar 8.6 g
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PEANUT BUTTER SURPRISE COOKIES - TOGETHER AS FAMILY
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4.6/5 (5)Total Time 18 minsCategory Dessert
- Preheat oven to 350 degrees. Line cookie sheets with silpat liner, parchment paper, or spray with cooking spray.
- Remove the foil and paper wrapper from each peanut butter cup and place in a bowl. Set aside.
- In a large bowl, or bowl of a stand mixer, beat together the butter, granulated sugar, brown sugar and peanut butter.
PEANUT BUTTER CUP SURPRISE MONSTER COOKIES
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- Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- In a medium bowl, whisk the melted butter and brown sugar together until no brown sugar lumps remain. Whisk in the egg, then the peanut butter until combined. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft and slick. Fold in the oats and the M&Ms. Allow the cookie dough to sit for 15 minutes– the oats will absorb some moisture, making the dough easier to work with.
- You can use the photos above as visuals for this step. Take 1 Tablespoon of dough and slightly flatten out on the prepared baking sheet. Stick a peanut butter cup on top, as shown above. Top the peanut butter cup with 1.5 Tablespoons of cookie dough and seal down the sides so that the peanut butter cup is securely stuffed inside. You can pick it up and roll into a smooth ball if needed. Slightly flatten down the top as best you can (it can’t be totally flat because of the peanut butter cup inside). Repeat with the rest of the dough and peanut butter cups.
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