Best Peanut Puffs Recipes

PEANUT BUTTER PUFFS

Steps:

• 1. Beat egg whites with salt until soft peaks form. Gradually add sugar until stiff peaks form. Stir in peanut butter. Drop from teaspoonful one inch apart onto ungreased cookie sheet. Bake at 325 degrees for 15 minutes or until lightly browned. Cool before removing from cookie sheet. Makes four dozen.

PEANUT BUTTER PUFFS

Steps:

• Spread about 1/2 teaspoon peanut butter on each wafer. Place on a foil-lined baking sheet. Top each with four marshmallows. Broil for 2-3 minutes or until the marshmallow are lightly browned. Serve warm.

CARAMEL CREAM PUFFS WITH CHOCOLATE-PEANUT BUTTER SAUCE

Steps:

• In 3-quart saucepan, mix 1/2 cup granulated sugar and 2 tablespoons water with wooden spoon. Heat over medium-high heat 5 to 7 minutes, without stirring, until sugar turns dark golden brown and just begins to smoke. (Do not allow to burn.)
• Immediately add 2 cups whipping cream, stirring constantly with wooden spoon. (Be careful-mixture will bubble furiously and be very hot.) Reduce heat to low. Stir constantly until any lumps of sugar melt. When mixture is smooth, remove from heat and add vanilla. Pour into large bowl. Cover and refrigerate at least 2 hours or until cold.
• Adjust oven rack to lowest position. Heat oven to 400°F. Line cookie sheet with cooking parchment paper if desired.
• In heavy 3-quart saucepan, heat 3/4 cup water, 6 tablespoons butter, 2 teaspoons granulated sugar and the salt to boiling over medium heat. Quickly stir in flour. Mixture will form a sticky paste. Cook about 1 minute, stirring vigorously, until mixture is stiff and smooth and forms a ball. Remove from heat.
• Add 1 of the eggs and stir vigorously with spoon until smooth (it will look like the egg will not blend in, but keep stirring and it will). Once egg is blended, add remaining egg and the egg white. Stir vigorously until dough is smooth and thick.
• Spoon about 3 tablespoons dough into a mound on parchment-lined or ungreased cookie sheet. The mound should be about 2 inches wide and 1 1/2 inches high (you can also use pastry bag to pipe dough into mounds). Repeat with remaining dough, making 8 equal mounds placed at least 2 inches apart. If the mounds have peaks, wet your fingertips and smooth them down.
• Bake dough 35 to 40 minutes or until puffs are very crisp and dark golden brown. Cool puffs on wire rack, about 30 minutes.
• Meanwhile, in 2-quart saucepan, heat brown sugar, 1 tablespoon butter and the corn syrup over medium heat, stirring constantly, until brown sugar melts and mixture bubbles. Add 1/2 cup whipping cream and stir until brown sugar dissolves and cream simmers. Remove from heat and stir in bittersweet and unsweetened chocolates until smooth. Stir in peanut butter.
• Beat cold cream mixture with electric mixer on high speed until stiff peaks form.
• Use serrated knife to cut each cream puff in half horizontally. Divide whipped cream evenly among puffs and replace tops. Place cream puffs on serving plates and spoon sauce over tops.

PEANUT BUTTER AND JELLY PUFFS FOR SMALL (AND BIG) KIDS

Steps:

• Preheat oven to 375°F.
• Roll out pizza dough on a lightly floured surface to 1/8 -inch thickness. Using a round cookie cutter or glass 3-inches in diameter, cut circles of dough (re-roll leftover dough).
• Place 1/2 teaspoon each of peanut butter and jelly in the center of each circle - do not spread. Wrap dough around filling and pinch shut. Place seam side down on a greased cookie sheet. Brush tops lightly with water or an egg wash, (1 egg beaten with 1 tablespoon water). If desired, sprinkle cinnamon and sugar on top before baking.
• Bake for 15 to 17 minutes until lightly browned. Serve warm. Let cool at least 10 minutes before serving; jelly gets extremely hot. To reheat, place in microwave oven on medium heat, about 5 seconds per puff.

PEANUT PUFFS

Steps:

• preheat the oven to 325.
• grease a baking sheet with cooking oil spray or a small amount of margarine.
• cream margarine and sugar in medium mixing bowl.
• add peanuts,vanilla & flour,mix well.
• using your fingers roll dough into small balls about 1 inch across.
• place the balls on the greased baking sheet.
• bake for 35 minuites.
• remove from the oven.
• while still warm roll puffs in the powdered sugar.
• roll in the sugar again when puffs are cool.

CHOCOLATE PEANUT PUFFS

Steps:

• Set up a double-boiler over low heat. Put baking sheets into freezer to cool them.
• Combine 1 1/2 cup chocolate chips and 1 1/2 cup butterscotch chips in the double-boiler and mix continuously until nearly melted, about 10 minutes. Add 1/2 cup chocolate chips and 1/2 cup butterscotch chips; continue to cook and stir until the chips are completely melted, about 10 minutes more. Fold rice cereal and salted peanuts into the melted chip mixture.
• Remove baking sheets from freezer and cover each with a sheet of waxed paper. Remove chocolate mixture from heat and drop spoonfuls of it onto the waxed paper. Heap the cookies into tidy piles for visual appeal.
• Put filled baking sheets into the fridge until the chocolate hardens, 15 to 20 minutes.

CRISPY PEANUT PUFFS

Steps:

• Combine ground roasted peanuts, sesame seeds, peanut butter, salt and sugar in a mixing bowl. Stir well then refrigerate.
• Cut pastry into 2'' or 2-1/2'' circles.
• To each circle add 1 teaspoon of filling; fold into half and pinch the sides to enclose the filling.
• Repeat until all ingredients are used up.
• Deep-fry the peanut puffs in oil over medium heat until the pastry is golden.
• Dish out and place on crushed kitchen paper to drain the oil.
• When puffs are completely cool store in air-tight containers.

MTEDZA (PEANUT) PUFFS

Steps:

• Preheat oven to 325 degrees.
• Cream margarine and sugar.
• Add peanuts, vanilla, and flour. Roll into small balls.
• Place on a greased baking sheet.
• Bake for 35 minutes.
• Remove from oven and while still hot, roll in powdered sugar.
• Repeat rolling when cold.

PEANUT BUTTER PUFFS (ONLY 3 INGREDIENTS)

Steps:

• Spread 1/2 tsp peanut butter on each vanilla wafer.
• Top with 4 mini marshmallows.
• On foil-lined baking sheet, broil for 2-3 minutes.