Peanut Butter Delight Cookies Recipes

Steps:

• In a large bowl, cream the shortening, butter, peanut butter, 1 cup sugar and brown sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. , Roll into 1-1/2-in. balls; roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball. , In a small bowl, beat peanut butter and cream cheese until smooth. Beat in the sugar, egg yolk and vanilla. Spoon about 3/4 teaspoon of filling into each indentation., Bake at 350° for 12-15 minutes or until firm to the touch. Remove to wire racks to cool., In a microwave, melt the chocolate chips; stir until smooth. Dip bottoms of cookies in chocolate; allowing excess to drip off. Place chocolate side up on waxed paper-lined baking sheets. Refrigerate until set., For topping, in a large saucepan, melt butter. Whisk in confectioners' sugar and cocoa. Gradually add water, whisking until smooth. Stir in vanilla. Drizzle over tops of cookies. Chill until chocolate is set. Store in an airtight container in the refrigerator.

Steps:

• Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
• In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
• Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

Steps:

• Heat oven to 375°F
• In small bowl mix chopped peanuts, granulated sugar and cinnamon. Set aside.
• In another small bowl, stir peanut butter and powdered sugar until completedly blended. Shape mixture into 24 balls, about 1 inch each.
• Cut cookie dough slices in half crosswise to make 24 pieces, flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.
• Roll each covered ball in peanut and sugar mixture. gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Sprinkle any remaining peanut mixture evenly on tops of cookies, gently press into dough.
• Bake 7 to 12 minutes or untill edges are golden brown. Cool 1 minutes before removing to cooling rack. Store tightly covered.

Steps:

• Cream butter, peanut butter, 1 c sugar and brown sugar.
• Add eggs one at a time, beating well after each addition.
• Combine flour, soda and salt, gradually add to creamed mixture.
• Roll into 1 1/2 to 2 inch balls then roll in remaining 1/2 c sugar.
• Place 2" apart on ungreased baking sheets.
• Using end of wooden spoon handle make an indentation in center of each cookie.
• In small mixing bowl beat Peanut Butter and cream cheese until smooth.
• Add sugar, egg yolk and vanilla and mix well.
• Spoon about 3/4t of filling into the center of each indentation.
• Bake at 350 for 12-15 minutes.
• Allow cookies to rest 1-2 minutes then transfer to wire rack and let cool.
• Melt chips in microwave and stir until smooth.
• Dip bottom of each cookie into chocolate, shake off excess then lay bottom up on waxed paper.
• Refrigerate until set.
• For topping, in a small sauce pan melt butter, whisk in powdered sugar and cocoa.
• Gradually add water, whisk until smooth.
• Stir in vanilla.
• Drizzle over cookies, chill until set.
• Store in air tight container, keep in refrigerator.

Steps:

• Place cookies in food processor and process to form fine crumbs. Transfer to medium bowl. Add butter; mix well.
• Press firmly onto bottom of 13 x 9-inch dish. Refrigerate 10 minutes.
• Meanwhile, beat cream cheese, sugar, and 2 tablespoons of the milk in separate bowl with wire whisk until well blended. Add 1-1/4 cups of the whipped topping; mix well. Spread over crust.
• Pour remaining 3 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Add peanut butter; mix well.
• Spread evenly over cream cheese layer. Let stand 5 minutes or until thickened. Top with remaining whipped topping; cover.
• Refrigerate at least 4 hours before cutting into pieces to serve. Store in refrigerator.