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I can't find the recipe for peanut butter filled chocolate cookies?? (from better homes
- Thread starter Abby
- Start date
icybicycle
New member
Peanut Butter Munchies
1-1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup peanut butter
1 egg
1 tablespoon milk
1 teaspoon vanilla
3/4 cup sifted powdered sugar
1/2 cup peanut butter
2 tablespoons granulated sugar
1. Preheat oven to 350 degree F.
In a medium mixing bowl stir together flour,
cocoa powder, and baking soda; set aside.
2. In a large mixing bowl beat together butter, the 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter with an electric mixer until combined.
Add egg, milk, and vanilla; beat well.
Beat in as much of the dry ingredients as you can with mixer.
Stir in remaining dry ingredients by hand with a wooden spoon.
Form chocolate dough into 32 balls about 1-1/4 inches in diameter. Set aside.
3. For peanut butter filling, in a medium mixing bowl combine powdered sugar and the remaining 1/2 cup peanut butter until smooth. Shape mixture into 32 (3/4-inch) balls.
4. On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball.
Shape the chocolate dough over the peanut butter filling, completely covering the filling.
Roll dough into a ball.
Repeat with the remaining chocolate dough and peanut butter filling balls.
5. Place balls 2 inches apart on an ungreased cookie sheet.
Lightly flatten with the bottom of a glass dipped in the 2 tablespoons granulated sugar.
6. Bake cookies in preheated oven for 8 minutes or until they're just set and surface is slightly cracked.
Let cookies stand for 1 minute. Transfer cookies to wire racks;
cool.
Makes 32 cookies.
To Store: Place in layers separated by waxed paper in an airtight container; cover.
Store at room temperature for up to 3 days or freeze for up to 3 months
Chocolate PB Mini Sandwiches
1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup creamy peanut butter
1/4 cup dry roasted peanuts, finely chopped
1 egg
1/2 teaspoon vanilla
1-1/2 cups all-purpose flour
1/4 cup butter, softened
1-1/2 cups creamy peanut butter
1/3 cup powdered sugar
3 tablespoons milk
2 tablespoons packed brown sugar
1/2 teaspoon vanilla
8 ounces bittersweet chocolate, coarsely chopped
1-1/2 cups dry roasted peanuts, chopped (optional)
1. Preheat oven to 350 degrees F. In a large bowl, beat the 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds.
Add the 1/2 cup brown sugar, the granulated sugar, baking soda, and salt.
Beat until combined, scraping side of bowl occasionally.
Add the 3/4 cup peanut butter, the 1/4 cup peanuts, the egg, and 1/2 teaspoon vanilla; beat until combined.
Beat in as much of the flour as you can with the mixer.
Using a wooden spoon, stir in any remaining flour.
2. Shape dough into 3/4-inch balls.
Place balls 2 inches apart on an ungreased cookie sheet.
Flatten by making crisscross marks with the tines of a sugared fork. Bake in preheated oven for 7 to 9 minutes or until bottoms are light brown.
Transfer cookies to a wire rack; let cool.
3. For filling: In a medium bowl, beat the 1/4 cup butter with an electric mixer on medium to high speed for 30 seconds.
Add the 1-1/2 cups peanut butter, the powdered sugar, milk, the 2 tablespoons brown sugar, and 1/2 teaspoon vanilla.
Beat until smooth and creamy.
4. Spread 1 teaspoon of the filling on bottom of each of half of the cookies.
Top with remaining cookies, flat sides down, pressing lightly together. Place sandwich cookies on wire racks set over waxed paper.
5. In a small heavy saucepan, cook and stir chocolate over low heat until melted; cool slightly.
Spoon melted chocolate over assembled sandwich cookies, allowing excess to drip down sides of cookies. If desired, sprinkle with the 1-1/2 cups peanuts.
Let stand about 1 hour or until chocolate is set.
Makes about 72 sandwich cookies.
6. To Store: Layer unfilled cookies between waxed paper in an airtight container; cover.
Store at room temperature for up to 3 days or freeze for up to 3 months.
To serve,
thaw cookies if frozen.
Prepare filling as directed in step 3.
Assemble and decorate as directed in steps 4 and 5.
1-1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup peanut butter
1 egg
1 tablespoon milk
1 teaspoon vanilla
3/4 cup sifted powdered sugar
1/2 cup peanut butter
2 tablespoons granulated sugar
1. Preheat oven to 350 degree F.
In a medium mixing bowl stir together flour,
cocoa powder, and baking soda; set aside.
2. In a large mixing bowl beat together butter, the 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter with an electric mixer until combined.
Add egg, milk, and vanilla; beat well.
Beat in as much of the dry ingredients as you can with mixer.
Stir in remaining dry ingredients by hand with a wooden spoon.
Form chocolate dough into 32 balls about 1-1/4 inches in diameter. Set aside.
3. For peanut butter filling, in a medium mixing bowl combine powdered sugar and the remaining 1/2 cup peanut butter until smooth. Shape mixture into 32 (3/4-inch) balls.
4. On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball.
Shape the chocolate dough over the peanut butter filling, completely covering the filling.
Roll dough into a ball.
Repeat with the remaining chocolate dough and peanut butter filling balls.
5. Place balls 2 inches apart on an ungreased cookie sheet.
Lightly flatten with the bottom of a glass dipped in the 2 tablespoons granulated sugar.
6. Bake cookies in preheated oven for 8 minutes or until they're just set and surface is slightly cracked.
Let cookies stand for 1 minute. Transfer cookies to wire racks;
cool.
Makes 32 cookies.
To Store: Place in layers separated by waxed paper in an airtight container; cover.
Store at room temperature for up to 3 days or freeze for up to 3 months
Chocolate PB Mini Sandwiches
1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup creamy peanut butter
1/4 cup dry roasted peanuts, finely chopped
1 egg
1/2 teaspoon vanilla
1-1/2 cups all-purpose flour
1/4 cup butter, softened
1-1/2 cups creamy peanut butter
1/3 cup powdered sugar
3 tablespoons milk
2 tablespoons packed brown sugar
1/2 teaspoon vanilla
8 ounces bittersweet chocolate, coarsely chopped
1-1/2 cups dry roasted peanuts, chopped (optional)
1. Preheat oven to 350 degrees F. In a large bowl, beat the 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds.
Add the 1/2 cup brown sugar, the granulated sugar, baking soda, and salt.
Beat until combined, scraping side of bowl occasionally.
Add the 3/4 cup peanut butter, the 1/4 cup peanuts, the egg, and 1/2 teaspoon vanilla; beat until combined.
Beat in as much of the flour as you can with the mixer.
Using a wooden spoon, stir in any remaining flour.
2. Shape dough into 3/4-inch balls.
Place balls 2 inches apart on an ungreased cookie sheet.
Flatten by making crisscross marks with the tines of a sugared fork. Bake in preheated oven for 7 to 9 minutes or until bottoms are light brown.
Transfer cookies to a wire rack; let cool.
3. For filling: In a medium bowl, beat the 1/4 cup butter with an electric mixer on medium to high speed for 30 seconds.
Add the 1-1/2 cups peanut butter, the powdered sugar, milk, the 2 tablespoons brown sugar, and 1/2 teaspoon vanilla.
Beat until smooth and creamy.
4. Spread 1 teaspoon of the filling on bottom of each of half of the cookies.
Top with remaining cookies, flat sides down, pressing lightly together. Place sandwich cookies on wire racks set over waxed paper.
5. In a small heavy saucepan, cook and stir chocolate over low heat until melted; cool slightly.
Spoon melted chocolate over assembled sandwich cookies, allowing excess to drip down sides of cookies. If desired, sprinkle with the 1-1/2 cups peanuts.
Let stand about 1 hour or until chocolate is set.
Makes about 72 sandwich cookies.
6. To Store: Layer unfilled cookies between waxed paper in an airtight container; cover.
Store at room temperature for up to 3 days or freeze for up to 3 months.
To serve,
thaw cookies if frozen.
Prepare filling as directed in step 3.
Assemble and decorate as directed in steps 4 and 5.