PEANUT BUTTER-FILLED COOKIES
Anyone who likes peanut butter cups will really go for these treats. I give them an elegant finish by sprinkling confectioners' sugar over a stencil. -Diane Miller, Millersburg, Indiana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2-1/2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. In a large bowl, cream butter, peanut butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture and mix well., In a small bowl, combine confectioners' sugar and peanut butter. Roll into 30 balls. Shape tablespoonfuls of dough around filling to cover completely; place 2 in. apart on ungreased baking sheets. Flatten with a glass., Bake 6-8 minutes or until set. Remove to wire racks. Dust with additional confectioners' sugar.
Nutrition Facts : Calories 141 calories, Fat 8g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 86mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
FUDGE-FILLED PEANUT BUTTER COOKIES
Treat your family with these sandwich cookies made with peanut butter and chocolate chips - a tasty dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 375°F (if using dark or nonstick cookie sheet, heat oven to 350°F). In large bowl, beat 1/2 cup peanut butter, the shortening, granulated sugar and brown sugar with electric mixer on medium speed until fluffy. Beat in egg until smooth. Beat in flour, baking powder and baking soda.
- Shape dough into 48 one-inch balls. On ungreased cookie sheet, place balls 1 inch apart. Flatten balls to 1/4-inch thickness by pressing with a fork in a crisscross pattern.
- Bake 4 to 8 minutes or until bottoms are golden brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
- In small microwavable bowl, microwave chocolate chips uncovered on High about 1 minute or until softened; stir until smooth. Stir 1/4 cup peanut butter into chocolate until smooth. Cool to room temperature or until thickened.
- Sandwich pairs of cookies, bottoms together, with 1 teaspoon chocolate mixture. Let stand about 1 hour or until chocolate is firm.
Nutrition Facts : Calories 190, Carbohydrate 20 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 13 g, TransFat 1 g
PEANUT BUTTER SANDWICH COOKIES
I'm a busy mother of two young children. I work in our school office and help my husband on our hog and cattle farm. When I find time to bake a treat, I like it to be special. The creamy filling gives traditional peanut butter cookies a new twist. -Debbie Kokes, Tabor, South Dakota
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 44 sandwich cookies.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 197 calories, Fat 9g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 119mg sodium, Carbohydrate 26g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
PEANUT BUTTER-FILLED CHOCOLATE COOKIES
Seriously - if you love peanut butter and chocolate these cookes are a MUST try. Imagine a wonderful chewy chocolate cookie with a creamy peanut butter filling - it is as good as it sounds. The recipe is from Toronto Star. We made them today and they will be on our cookie tray for years to come - for sure! The recipe mentions that the cookie does well with a 15 second reheat in the microwave on day 3. I don't think we will get to try that in this household.
Provided by Deantini
Categories Dessert
Time 50m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 F / 180 C.
- In medium sized bowl mix flour, cocoa powder, baking soda and salt. Set aside.
- Using electric mixer cream butter, sugar and brown sugar (and peanuts if using) until fluffy. Scrape down sides.
- Add egg and vanilla, beat again until fluffy.
- In two additions beat the flour mixture into the butter mixture, scrape down sides.
- Form into 24 balls each about 1 1/2 tbsp size.
- Filling - In small bowl stir together icing sugar and peanut butter. Form into 24 balls, each about 1 tsp size.
- Between damp hands flatten 1 chocolate ball, top with 1 peanut butter ball. Shape chocolate dough over peanut filling until completely covered. Roll dough into ball. Repeat with remaining chocolate and peanut balls.
- Place balls 1 inch apart on 2 parchment lined cookie sheets. Flatten slightly with bottom of glass to about 2 inches (5 cm).
- Bake in oven for 8-10 min until just set. Cool 1 min on tray before transferring to wire racks to cool completely.
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