Chocolate Dipped Peanut Butter Sandwich Cookies Recipes

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DIPPED PEANUT BUTTER SANDWICH COOKIES



Dipped Peanut Butter Sandwich Cookies image

You'll love to give tins of these chocolate-coated cookies to your lucky friends. The shortcut holiday recipe is almost too simple to believe! Here's how to make peanut butter cookies without eggs. -Jackie Howell, Gordo, Alabama

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 15 sandwich cookies.

Number Of Ingredients 4

1/2 cup creamy peanut butter
30 round butter-flavored crackers
1 cup white, semisweet or milk chocolate chips
1 tablespoon shortening

Steps:

  • Spread peanut butter on half of the crackers; top with remaining crackers to make sandwiches. Refrigerate until firm. , In a double boiler over simmering water or in a microwave, melt chocolate chips and shortening; stir until smooth. Dip sandwiches in chocolate mixture; allow excess to drip off. Place on waxed paper; let stand until set.

Nutrition Facts : Calories 151 calories, Fat 11g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 103mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.

PEANUT BUTTER SANDWICH COOKIES



Peanut Butter Sandwich Cookies image

A very rich, very addicting cookie. Tastes best when cookies are stored in a tight container with several pieces of bread at the bottom. You may need a little extra milk to get the filling to the right consistency.

Provided by Tracy Lauer

Categories     Desserts     Cookies     Sandwich Cookie Recipes

Yield 30

Number Of Ingredients 13

1 cup peanut butter
1 cup butter flavored shortening
1 cup white sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
3 eggs
3 cups all-purpose flour
2 teaspoons baking soda
¼ teaspoon salt
½ cup creamy peanut butter
3 cups confectioners' sugar
1 teaspoon vanilla extract
5 tablespoons milk

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large mixing bowl, cream the shortening, 1 cup creamy peanut butter and white and brown sugars. Add vanilla and then eggs, one at a time. Beat well after each addition. In a small bowl, combine flour, baking soda and salt. Add slowly to creamy mixture.
  • Shape into 1 inch balls and place on an ungreased cookie sheet, 2 inches apart. Flatten balls with a fork.
  • Bake for 7-8 minutes depending on size (I tend to keep a close eye on them and remove them as soon as they start to get golden. This helps to make them chewy.) Cool on wire racks.
  • To Make the filling: Combine 1/2 cup creamy peanut butter, confectioners' sugar, vanilla extract, and milk in a small bowl adding enough milk to make for a creamy, frosting like texture. Spread frosting on one cookie and top off to make "sandwich".

Nutrition Facts : Calories 294.1 calories, Carbohydrate 38.1 g, Cholesterol 18.8 mg, Fat 14.3 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 3.3 g, Sodium 173 mg, Sugar 26.9 g

CHOCOLATE DIPPED PEANUT BUTTER SANDWICH COOKIES



Chocolate Dipped Peanut Butter Sandwich Cookies image

These pb sandwich cookies are very yummy and so easy to make. For a softer cookie, bake on a "lighter" colored pan as opposed to a dark baking pan. This recipe comes from a December Family Circle magazine from a few years back.

Provided by Karamia

Categories     Dessert

Time 1h15m

Yield 28 cookies

Number Of Ingredients 11

1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup creamy peanut butter, room temp
1 cup granulated sugar
1 large egg
3/4 cup peanut butter
1/4 cup confectioners' sugar
1 cup semi-sweet chocolate chips
4 teaspoons vegetable oil

Steps:

  • Pre-heat oven to 350.
  • In large bowl, beat butter, peanut butter, sugar and egg until smooth.
  • In a medium bowl, stir together flour, baking soda and salt; add to peanut butter mixture and beat on low.
  • Take one rounded teaspoon of dough and roll into a 1-inch ball. Place 2 inches apart on an ungreased baking sheet.
  • Bake for 10 minutes until puffed (do not over bake). Let stand 2 minutes on cookie sheet and then transfer to cookie rack to cool.
  • Filling: For the filling, mix together the peanut butter and confectioners' sugar. Spread 1/2 of the cookies with 1 rounded teaspoon filling on flat side of cookies. Top with remaining cookies to form a sandwich cookie.
  • Refrigerate for 30 minutes, or until firm.
  • In a microwave safe bowl, microwave chocolate chips and oil for 1 minute at 100% power; stir until melted.
  • Dip cookied half-way into chocolate; let excess drain off.
  • Place cookies on waxed papered sheets and dizzle with remaining chocolate.
  • Refrigerate to set.
  • ENJOY!

CHOCOLATE DIPPED PEANUT BUTTER COOKIES



Chocolate Dipped Peanut Butter Cookies image

Flourless, extra peanutty and dipped in melted chocolate, this recipe rules! Adapted from Food & Family magazine.

Provided by Sharon123

Categories     Dessert

Time 35m

Yield 18 cookies

Number Of Ingredients 5

1 cup creamy peanut butter
1/2 cup sugar
1 egg
4 semi-sweet chocolate baking squares, melted
1/2 cup roasted peanuts, finely chopped

Steps:

  • Preheat your oven to 325*F. Mix peanut butter, sugar and egg until well blended. Refrigerate 30 minutes. Roll peanut butter mixture into 18 balls. Place 2" apart on an ungreased cookie sheet. Flatten each ball, in a criss cross pattern with a fork.
  • Bake 18 to 20 minutes or until lightly browned. Cool 5 minutes. Remove from cookie sheet to a wire rack; cool completely.
  • Dip each end of the cookie into melted chocolate, shakinig off the excess. Now dip into chopped peanuts. Place cookies on wax paper(or parchment) which has been placed on the cookie sheet. Refrigerate until chocolate hardens. Enjoy!
  • Note:.
  • To melt chocolate using microwave, heat in a microwavable bowl on high 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted.

Nutrition Facts : Calories 176.9, Fat 12.5, SaturatedFat 3.1, Cholesterol 11.8, Sodium 121.6, Carbohydrate 13.7, Fiber 1.7, Sugar 10.6, Protein 5.7

DIPPED PEANUT BUTTER COOKIES



Dipped Peanut Butter Cookies image

Baking mix makes these soft, moist cookies a snap to stir-up, yet they're pretty enough for parties. "I'm often asked to bring them to wedding and baby showers, and they're popular around the holiday's, too. I sometimes mix the dough the day before and chill it until I have to bake the cookies."

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 5 dozen.

Number Of Ingredients 7

1 cup peanut butter
1 can (14 ounces) sweetened condensed milk
1 egg
1 teaspoon vanilla extract
2 cups biscuit/baking mix
3/4 to 1 pound milk chocolate candy coating, coarsely chopped
1 tablespoon shortening

Steps:

  • In a large bowl, combine the peanut butter, milk, egg and vanilla; beat until smooth. Gradually stir in biscuit mix and mix well. Cover and refrigerate for 1 hour. , Shape into 1-in. balls and place 1 in. apart on ungreased baking sheets. Flatten each ball with the bottom of a glass. Bake at 350° for 8-10 minutes or until golden brown. Cool on wire racks. , In a microwave, melt candy coating and shortening; stir until smooth. Dip each cookie halfway into chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets; let stand until set.

Nutrition Facts : Calories 191 calories, Fat 11g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 160mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.

DOUBLE CHOCOLATE CHIP COOKIES



Double Chocolate Chip Cookies image

Can't decide between baking a big pan of chocolate-packed brownies or a batch of soft and chewy chocolate chip cookies with a perfectly crispy crunch? Take a page from both of these classics and try this recipe for the best double chocolate chip cookies from Betty Crocker's Heart Healthy Cookbook. These chocolate-packed cookies are not only delicious and full of decadent chocolate, but they have only 70 calories in each cookie and can be made from scratch in just about 30 minutes. So, the next time you need a little extra chocolate to sweeten your day, whip up a batch of these delightful cookies!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 30m

Yield 24

Number Of Ingredients 9

1/2 cup packed brown sugar
1/4 cup butter or margarine, softened
1/2 teaspoon vanilla
1 egg white
1/2 cup Gold Medal™ all-purpose flour
3 tablespoons unsweetened baking cocoa
1/2 teaspoon baking soda
Dash salt
1/2 cup semisweet chocolate chips

Steps:

  • Heat oven to 375°F. In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy, or mix with spoon. Beat in vanilla and egg white.
  • Stir in flour, cocoa, baking soda and salt. Stir in chocolate chips. Onto ungreased cookie sheet, drop dough by teaspoonfuls about 2 inches apart.
  • Bake 8 to 9 minutes or until set (do not overbake). Cool 1 minute; remove from cookie sheet to wire rack.

Nutrition Facts : Calories 70, Carbohydrate 9 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 6 g, TransFat 0 g

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