CHOCOLATE-PEANUT BUTTER CUP COOKIES
If you want to still enjoy one of these soft, chocolate chip peanut butter cup cookies the day after you make them, you'd better find a good hiding spot. -Jennifer Krey, Clarence, New York
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, cream butter, peanut butter and sugars until light and fluffy, 5-7 minutes. Beat in egg yolks, milk and vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture and mix well. Stir in chips and peanut butter cups., Drop heaping tablespoons 2 in. apart onto ungreased baking sheets. Bake until set (do not overbake), 8-10 minutes. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container.
Nutrition Facts : Calories 170 calories, Fat 10g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 100mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE PEANUT BUTTER CUP COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 25m
Yield 24 cookies
Number Of Ingredients 2
Steps:
- Preheat the oven to 350 degrees F.
- Slice the cookie dough into 1-inch-thick slices, then into quarters. Place one quarter into each cup of a mini muffin pan. Bake for 9 to 11 minutes.
- While the dough is still warm, push a peanut butter cup into each muffin cup and let cool in the pan. When the cookies are cool, use a spoon to remove them.
CHOCOLATE CHIP PEANUT BUTTER CUP COOKIES
Provided by Food Network
Categories dessert
Time 2h5m
Yield 14 to 15 cookies
Number Of Ingredients 2
Steps:
- Unwrap the peanut butter cups, place on a plate and freeze for 1 hour.
- Preheat the oven to 375 degrees F and line 3 baking sheets with parchment paper.
- Prepare the cookie mix according to package instructions and chill in the fridge about 10 minutes. Slightly dampen hands with cool water and wrap each peanut butter cup in a heaping tablespoon of cookie dough, being sure to enclose the peanut butter cup completely. Shape into a disc. Place 6 cookies on each baking sheet spaced about 2 1/2 inches apart, and freeze for 15 minutes.
- Bake the cookies until the edges are golden brown and crispy with soft-looking centers, 15 to 18 minutes. Allow the cookies to cool on the baking sheets for 2 minutes before moving to a plate, then serve immediately.
CHOCOLATE PEANUT BUTTER CUP COOKIES
These are THE BEST cookies I have ever eaten. They are a definite hit. If you like peanut butter and chocolate - these cookies are for you!
Provided by Joanna Knudsen
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h10m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter, peanut butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the peanut butter mixture. Mix in the chocolate chips, peanut butter chips, and peanut butter cups. Drop by tablespoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Let cool for 1 or 2 minutes on sheet before removing, or they will fall apart.
Nutrition Facts : Calories 230.4 calories, Carbohydrate 25.2 g, Cholesterol 24.2 mg, Fat 13 g, Fiber 1.2 g, Protein 4.8 g, SaturatedFat 7.2 g, Sodium 133.3 mg, Sugar 16.8 g
PEANUT BUTTER AND CHOCOLATE PEANUT BUTTER CUP COOKIES
I thought this up totally by scratch! If you like peanut butter cups, you'll like this cookie.
Provided by Dan K.
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together the flour, baking soda and salt; set aside. In the microwave or in a bowl over a pan of simmering water, melt the chocolate and peanut butter chips, stirring occasionally until smooth. Set aside.
- In a large bowl, cream together the butter, white sugar and brown sugar. Beat in the eggs one at a time then stir in the vanilla. Stir in the melted chips until well blended then stir in the sifted dry ingredients. Finally, fold in the chopped peanut butter cups. Drop by tablespoonfuls onto the prepared cookie sheets.
- Bake for 10 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 214.2 calories, Carbohydrate 27 g, Cholesterol 29.3 mg, Fat 10.3 g, Fiber 0.7 g, Protein 3.8 g, SaturatedFat 6.6 g, Sodium 157.5 mg, Sugar 17.7 g
CHOCOLATE PEANUT BUTTER CUP COOKIES (ABSOLUTELY 2-DIE-4!)
Steps:
- Combine chocolate in bowl and microwave at 50% for about 2 minutes, stir and repeat until smooth and melted (or do it the old-fashioned double boiler way if you prefer). Cool slightly. Combine sugar and fat in large bowl. Beat at medium speed with elec. mixer until blended and crumbly. Beat in eggs, one at a time, then salt and vanilla. Reduce speed to low. Add chocolate slowly. Mix until well blended. Stir in flour and soda with spoon until well blended. Shape dough into 1 1/4 inch balls. Roll in chopped peanuts. Place 2 inches apart on ungreased baking sheets. Bake at 350F. for 8-10 minutes or until set. Press a frozen (important) peanut butter cups into the center of each cookie immediately upon removing them from the oven. Press cookies up against peanut butter cup if desired for appearance, but, do not touch the peanut butter cup again since it is now melted, it must remain intact. Cool completely. Melt the peanut butter chips and drizzle back and forth over the cookies using a parchment pouch or plastic bag with a little snip off the corner. Repeat with the chocolate, only drizzling at another angle from the peanut drizzle. These go fast.
CHOCOLATE PEANUT-BUTTER-CUP COOKIES
YUM! YUM! I got this recipe several years ago out of an issue of Redbook. These are one of my favorites and will probably be yours if you love chocolate and peanut butter together as I do.
Provided by Anita Harris
Categories Drop Cookies
Time 15m
Yield 24 cookies
Number Of Ingredients 12
Steps:
- Heat oven to 350°.
- In medium-size bowl combine flour, cocoa powder, baking soda and salt; set aside.
- In large bowl with electric mixer at medium speed, beat butter, peanut butter, brown sugar, granulated sugar and vanilla about 3 minutes until light and fluffy.
- Add eggs, one at a time; beat until thoroughly blended after each addition.
- Reduce speed to low; gradually beat in flour mixture until smooth.
- Stir peanut-butter-cup pieces into dough along with chocolate chips.
- Drop dough, 3 tbsps per cookie, onto ungreased large cookie sheets; spacing about 1" apart.
- Bake 13-15 minutes until dry and slightly firm to the touch.
- Let cookies cool 1 minute on cookie sheets; using wide metal spatula, remove to wire racks to cool completely.
- Store in airtight containers.
Nutrition Facts : Calories 253.4, Fat 14.6, SaturatedFat 6.8, Cholesterol 38.3, Sodium 220.1, Carbohydrate 28.2, Fiber 1.5, Sugar 17.1, Protein 4.7
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