Best Peanut Butter Overload Chocolate Stacked Cookies Recipes

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CHUNKY PEANUT BUTTER OVERLOAD COOKIES



Chunky Peanut Butter Overload Cookies image

Make and share this Chunky Peanut Butter Overload Cookies recipe from Food.com.

Provided by Katzen

Categories     Dessert

Time 20m

Yield 24 Cookies, 24 serving(s)

Number Of Ingredients 9

1 cup all-purpose flour (or Robin Hood Nutri Flour Blend)
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup crisco vegetable shortening
1/2 cup creamy peanut butter
2/3 cup brown sugar, packed
1 egg
1 cup semi-sweet chocolate chips or 1 cup peanut butter chips
1 cup chopped pecans

Steps:

  • Preheat oven to 375°F.
  • Combine flour, baking soda, and salt in small bowl.
  • Beat shortening, peanut butter, brown sugar and egg in a large mixer bowl on medium speed until light and creamy, about 4 minutes.
  • Add flour mixture, chocolate or peanut butter chips, and pecans. Mix well.
  • Drop dough by spoonfulls onto ungreased baking sheets. Bake at 375°F for 8-10 minutes, or until light golden. Cool 10 minutes, then remove to rack to cool completely.

PEANUT BUTTER CHOCOLATE CHIP COOKIES FROM HEAVEN



Peanut Butter Chocolate Chip Cookies from Heaven image

GREAT...the name says it all.

Provided by KATHY

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Yield 24

Number Of Ingredients 11

1 cup butter, softened
1 ½ cups packed brown sugar
2 eggs
1 cup peanut butter
1 teaspoon vanilla extract
2 ¾ cups all-purpose flour
¼ cup cornstarch
¾ teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • Cream together butter and brown sugar. Beat in eggs, peanut butter and vanilla.
  • Add flour, cornstarch, salt, baking soda and baking powder. Stir in chocolate chips.
  • Roll into balls about 1 1/2 teaspoonfuls (or use cookie scoop) and place onto ungreased cookie sheets about 2 inches apart. Flatten slightly because they do not flatten much while cooking.
  • Bake for 10 minutes.

Nutrition Facts : Calories 280.6 calories, Carbohydrate 32.2 g, Cholesterol 35.8 mg, Fat 15.7 g, Fiber 1.5 g, Protein 5.1 g, SaturatedFat 7.4 g, Sodium 250 mg, Sugar 18.2 g

NO BAKE CHOCOLATE PEANUT BUTTER COOKIES



No Bake Chocolate Peanut Butter Cookies image

The best no-bake chocolate cookies. They're not dry and gritty. It's the best!

Provided by JJsMa

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 1h5m

Yield 24

Number Of Ingredients 7

1 ¾ cups white sugar
½ cup milk
½ cup margarine (such as Country Crock®)
¼ cup unsweetened cocoa powder
3 cups quick-cooking oats
½ cup creamy peanut butter
1 teaspoon vanilla extract

Steps:

  • Line a baking sheet with waxed paper.
  • Bring sugar, milk, margarine, and cocoa powder to a boil in a large saucepan for 1 1/2 minutes. Remove from heat and stir in oats, peanut butter, and vanilla extract until dough is evenly mixed.
  • Drop tablespoonfuls of dough on prepared baking dish and let rest until cooled and set, about 50 minutes.

Nutrition Facts : Calories 164.9 calories, Carbohydrate 23.3 g, Cholesterol 0.4 mg, Fat 7.3 g, Fiber 1.6 g, Protein 3.1 g, SaturatedFat 1.5 g, Sodium 71.4 mg, Sugar 15.5 g

PEANUT BUTTER OVERLOAD CHOCOLATE STACKED COOKIES



Peanut Butter Overload Chocolate Stacked Cookies image

Blogger Sarah W. Caron from Sarah's Cucina Bella does a cookie mash-up with an emphasis on the peanut butter.

Provided by Sarah Caron

Categories     Dessert

Time 1h30m

Yield 24

Number Of Ingredients 9

1 pouch (17.5 oz) Betty Crocker™ double chocolate chunk cookie mix
1/2 cup butter, softened
2 eggs
1 pouch (17.5 oz) Betty Crocker™ peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 1/2 cups powdered sugar
1 cup creamy peanut butter
1/4 cup butter, softened

Steps:

  • Heat oven to 375°F (350°F for dark or nonstick cookie sheets). Make and bake chocolate chunk cookies as directed on package, using 1/2 cup butter and 1 of the eggs. Remove from cookie sheets to cooling racks; cool completely.
  • Make and bake peanut butter cookies as directed on package, using oil, water and remaining 1 egg. Remove from cookie sheets to cooling racks; cool completely.
  • In small bowl, stir together filling ingredients until blended and smooth. Spread filling evenly over tops of chocolate chunk cookies. Top each with 1 peanut butter cookie, bottom side down; gently press together.

Nutrition Facts : ServingSize 1 Serving

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