Peanut Butter Surprise Cookies Recipes

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.

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.

Steps:

• In a large bowl, cream the shortening, peanut butter, 1-1/2 cups sugar and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; gradually add to the creamed mixture and mix well. Chill for at least 1 hour. , Shape 4 teaspoons of dough around each Milk Dud so it is completely covered. Roll balls in remaining sugar. , Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until set. Cool for 5 minutes before removing to wire racks.

Steps:

• Preheat oven to 300°F.
• In a medium bowl, sift together flour, baking soda, and salt.
• In a large bowl, mix together butter, peanut butter, and sugars until light and fluffy.
• Add eggs and vanilla and combine thoroughly.
• Then mix in flour mixture.
• Cover and chill dough 2-3 hours.
• To form cookie, scoop a tablespoon of chilled dough and flatten.
• Place a miniature Snickers in the center and form the dough into a ball around the Snickers.
• Place on a greased cookie sheet.
• Bake for 10-20 minutes.
• Cool cookies on a rack.
• Optional: Decorate cookies with powdered sugar or drizzled melted chocolate or both.

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.

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.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick cookie sheets). In large bowl, beat cake mix, peanut butter, brown sugar, butter and eggs with electric mixer on medium speed until well blended. Stir in chocolate chips.
• On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart. Flatten dough slightly with fingers.
• Bake 9 to 11 minutes or until edges are set (centers will be soft). Cool 1 minute; remove from cookie sheets to cooling racks. Store covered.