BABE RUTH BARS
These taste like the candy bar.
Provided by Suzanne Stull
Categories Desserts Cookies No-Bake Cookie Recipes
Time 30m
Yield 18
Number Of Ingredients 7
Steps:
- In a large saucepan over medium heat, combine the peanut butter, corn syrup, brown sugar and white sugar. Cook stirring occasionally until smooth. Remove from heat and quickly mix in the corn flakes, chocolate chips and peanuts until evenly coated.
- Press the entire mixture gently into a buttered 9x13 inch baking dish. Allow to cool completely before cutting into bars.
Nutrition Facts : Calories 290.6 calories, Carbohydrate 43.5 g, Fat 12.8 g, Fiber 2.1 g, Protein 5.9 g, SaturatedFat 3.6 g, Sodium 147.6 mg, Sugar 24 g
DOUBLE CHOC PEANUT BUTTER COOKIES
What could be better with a glass of cold milk than a warm, gooey peanut butter cookie? These choc chunk treats are topped with crunchy chopped peanuts
Provided by Sophie Godwin - Cookery writer
Categories Treat
Time 30m
Number Of Ingredients 11
Steps:
- Heat the oven to 180c/160 fan/gas mark 4 and line two baking trays with parchment. Using a food mixer or electric whisk beat the butter and sugar together until light and fluffy. Add in the egg and whisk to combine then beat in the flour, cocoa powder, salt and chocolate chunks until fully incorporated. Using a spoon swirl the peanut butter through the cookie dough.
- Scoop the dough into 12 large cookies onto the two trays using a dessert spoon, leaving plenty of room between each cookie as they'll spread. Bake in the oven for 9-10 mins until still soft and melty in the middle. They will look underbaked but will harden once cool. Drizzle over the melted milk chocolate and top with a few chopped peanuts and a pinch of flaky sea salt. Serve with a glass of milk for dunking.
Nutrition Facts : Calories 328 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium
RUTH'S PEANUT BUTTER COOKIES
This is my mom's recipe that she has been using since she was first married 60 years ago. I have searched thru all of the popular recipes here and this one is just a bit different.....most use only brown sugar or have both sugars but then don't use both baking powder and baking soda. I've never had these cookies turn out wrong and they freeze so well. Whether they get reviewed or not, I know I'll be making them for years to come and now I know they are safe here.
Provided by HokiesMom
Categories Drop Cookies
Time 45m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350*F.
- Cream together the peanut butter and shortening.
- Add both sugars and cream together until smooth.
- Add eggs and vanilla, mixing well.
- Sift the flour, baking soda, baking powder and salt together and then add to the creamed mixgture.
- Drop by walnut sized balls unto ungreased baking sheets.
- Press with a fork in a criss-cross pattern.
- Bake for 10-12 minutes until golden brown.
- Cool in pan for 5 minutes before removing to a rack to cool completely.
- Store in an airtight container. These also freeze very well.
RUTH'S CHOCOLATE PEANUT BUTTER COOKIES
My mom used this recipe when I was a teenager and I've been making them since then. I love the background flavor of the peanut butter and love that it is not an overwhelming flavor of the cookie. Make sure to store in an airtight container. **Note 2/2010 - I have adjusted the amount of cookies you'll receive - this recipe makes 5 dozen cookies not 4.
Provided by HokiesMom
Categories Drop Cookies
Time 32m
Yield 5 dozen, 60 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- Sift together flour, baking soda, baking powder, and salt and set aside.
- Cream together the shortening and peanut butter.
- Blend in sugars gradually into the shortening mixture.
- Add the well beaten eggs and mix well.
- In three portions, alternately add flour mixture, milk and vanilla (I'm trying to say add a third of the total of flour, milk and vanilla then mix then add the next third of each and mix and then once more add them together and mix).
- Fold in chocolate chips.
- Drop by tablespoonfuls (or use a cookie scoop) onto lightly sprayed cookie sheet.
- Bake for 12 minutes or until lightly brown - do not overbake.
- Let cool on sheet for 5 minutes before removing to wire rack to cool completely.
Nutrition Facts : Calories 136.8, Fat 7.6, SaturatedFat 2.4, Cholesterol 6.6, Sodium 68.8, Carbohydrate 16.3, Fiber 0.8, Sugar 10.4, Protein 2.3
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- Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the brown sugar, granulated sugar, and peanut butter until combined. Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed.
- Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a soft dough is formed. Beat in the milk on medium speed. Once mixed, beat in the peanut butter cups until evenly disbursed. The dough will be very thick and sticky. Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour.
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- Melt the chocolate, butter, and peanut butter in a small saucepan over medium heat or in microwave-safe bowl. (If microwaving, heat in 15-second bursts and stir between each.) Once the butter has melted, remove the bowl from the heat and stir until the chocolate melts completely and the mixture is smooth.
- In a large mixing bowl, beat together the sugar, eggs, vanilla extract, and espresso powder until well combined. Pour in the chocolate mixture, baking powder, and salt, then stir to combine. Stir in the flour just until it disappears. The dough will seem very, very soft. Cover the bowl and chill the dough for at least 3 hours or overnight (it will firm up considerably).
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