Best Outrageous Peanut Butter Cookies Recipes

Outrageous Peanut Butter Cookies With Ooey Gooey Filling image

Provided by Kittencalrecipezazz

Categories Dessert

Time 37m

Yield 15-20 serving(s)

Number Of Ingredients 19

1/4 cup butter, softened (no subs!)
1/4 cup Butter Flavor Crisco
1 cup peanut butter
1/2 cup white sugar
1/2 cup brown sugar
3 teaspoons vanilla
2 eggs
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon salt
2 1/2 cups flour
1/3-1/2 cup mini chocolate chip
2 cups chopped Reese's Peanut Butter cups
3/4 cup peanut butter
1/3 cup dark brown sugar
1/2 cup sweetened condensed milk
2 tablespoons corn syrup
1/4 cup confectioners' sugar
6 tablespoons butter

Steps:

Set oven to 350 degrees.
Line cookie sheets with parchment paper or foil (lightly grease the foil).
In a mixing bowl, cream the butter and shortenintg together for about 3 minutes.
Add in peanut butter and sugars; blend well.
Add in eggs and vanilla; beat for about 2 minutes until fluffy.
Sift together flour, baking soda, baking powder and salt.
Add/mix in the flour mixture to the creamed mixture.
Mix in the chocolate chips and the chopped Reese's Cups.
For the filling: in a food processor, combine all the filling ingredients, process for about 2-3 minutes to make a paste-like texture that holds together.
Form the cookie dough into large round balls (about the size of a golf ball).
Press down and make a indentation in the middle (enough to hold the filling).
Spoon about 1 tablespoon of filling in the middle, and press down lightly with back of a spoon.
You may also mix in the gooey filling into the cookie dough for a marbleized effect.
Continue with the balance of the dough and filling.
Bake for 12-15 minutes.
Cool on baking sheet before removing to a wire rack.

Nutrition Facts : Calories 501.6, Fat 29.2, SaturatedFat 10.8, Cholesterol 53.9, Sodium 288.1, Carbohydrate 52.4, Fiber 2.6, Sugar 31.7, Protein 11.6

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.

Outrageous Peanut Butter Caramel Truffle Cookies image

Provided by Chrystal Cackler @journeyrock92

Categories Cookies

Number Of Ingredients 10

3/4 cup(s) butter, softened
1 cup(s) dark brown sugar
1 cup(s) granulated sugar
1 cup(s) peanut butter
2 large eggs
2 teaspoon(s) vanilla or almond extract
1/2 teaspoon(s) salt
1 teaspoon(s) baking soda
2 1/2 cup(s) flour
18 - lindt caramel truffles, unwrapped

Steps:

In a large bowl, using mixer, mix butter, sugars and peanut butter together until well blended. Add eggs and vanilla and mix until well blended. Add soda, salt, and flour and mix until just combined. Don't overmix.
Using a large scoop, scoop some dough into the scoop and then push a caramel truffle down into the dough. Scoop some more peanut butter dough on top of the caramel truffle, make sure it's completely covered and then place on baking pan. Place no more than 6 scoops per cookie sheet.
Bake @ 350 for 12 minutes. Remove cookies from oven and let cool on baking sheet 5 minutes before transferring to wire rack. Makes 18 cookies.