Best Outrageous Peanut Butter Caramel Truffle Cookies Recipes

Peanut Butter Cookie Dough Truffles image

Provided by Food Network Kitchen

Categories dessert

Time 2h10m

Yield about 18 truffles

Number Of Ingredients 11

1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon fine salt
2/3 cup chunky peanut butter
1/3 cup granulated sugar
1/4 cup packed light brown sugar
4 tablespoons unsalted butter, at room temperature
1 tablespoon plain yogurt
1/2 teaspoon nonalcoholic vanilla extract
1 cup milk chocolate chips
1 tablespoon vegetable shortening or coconut oil

Steps:

Line a baking sheet with parchment paper.
Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degree F. Sift in a medium bowl, then whisk in the baking powder and salt (see Cook's Note).
Beat the peanut butter, granulated sugar, brown sugar, butter, yogurt and vanilla with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture, and mix on low speed until well incorporated. (Turn off the mixer and use your hands to help combine if needed.)
Scoop tablespoonfuls of the dough, and roll them into smooth balls. Put them on the prepared baking sheet, and refrigerate until chilled, about 1 hour.
Melt the chocolate chips and shortening in a medium microwave-safe bowl in the microwave in 30-second increments, stirring in between, until the coating is smooth and thin. Drop the chilled balls into the coating, and roll them around with a fork to fully coat. Remove each truffle with the fork, letting any excess coating drip off, and return to the baking sheet. (If the coating begins to harden, microwave it for a few seconds to warm it up and thin it out.) Chill the truffles until the coating is completely set, about 1 hour. (The truffles can be refrigerated in an airtight container for up to 5 days.)

Outrageous Peanut Butter Cookies image

Provided by Annie Denn

Yield Makes 30 cookies

Number Of Ingredients 10

1 cup super chunky peanut butter
1 cup (packed) dark brown sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 large egg
2 tablespoons dark corn syrup
2 teaspoons vanilla extract
1 cup all purpose flour
1/3 cup old-fashioned oats
1 teaspoon baking soda
3 1.8- to 2-ounce candy bars with peanuts, peanut butter, chocolate and caramel (such as Nutrageous), cut into 1/2-inch cubes

Steps:

Preheat oven to 325°F. Line 2 large baking sheets with foil. Using electric mixer, beat first 6 ingredients in large bowl until well blended. Stir flour, oats and baking soda in small bowl to blend; mix into peanut butter mixture. Gently mix in candy bar cubes.
Drop dough by heaping tablespoonfuls onto prepared sheets (15 per sheet), spacing 1 1/2 inches apart. Flatten cookies slightly with moistened fingertips. Freeze cookies on sheets 15 minutes.
Bake cookies 10 minutes. Reverse sheets and bake until golden, about 10 minutes longer. Let cookies cool on sheets until beginning to firm, about 5 minutes. Using metal spatula, transfer cookies to racks and cool completely.

Peanut Butter Truffle Cookies image

Provided by Adrian Levine

Categories Cookies

Time 20m

Number Of Ingredients 5

1 c brown sugar, firmly packed
1 c peanut butter, creamy (not natural)
1 tsp baking soda
1 egg
3/4 c semi-sweet chocolate chips

Steps:

1. Preheat oven to 400 degrees.
2. Line 2 cookie sheets with parchment paper. Do not grease.
3. In a large bowl, combine brown sugar, peanut butter, baking soda and egg. Mix well with spoon.
4. Stir in chocolate chips.
5. Using a tablespoon or a cookie scoop, drop cookies about 2 inches apart on cookie sheet.
6. Bake for 9 minutes exactly. Do not over cook. They may seem soft but they will firm up after cooling.
7. Let sit on cookie sheets for 5 minutes. Then transfer to a mesh cooling rack to cool completely.