Chocolate Filled Peanut Butter Scones Recipes

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EPIC PEANUT BUTTER CHOCOLATE CHIP SCONES



Epic Peanut Butter Chocolate Chip Scones image

Provided by Sue Moran

Categories     breakfast or tea time pastry

Number Of Ingredients 10

2 cups or 250 grams all purpose flour (fluff the flour before scooping and leveling)
1/4 cup or 30 grams cornstarch
1/2 cup or 110 grams sugar
3/4 Tbsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup or 113 grams cold unsalted butter (1 stick cut in pieces)
1/2 cup or 117 grams heavy cream
1/2 cup or 125 grams natural style creamy peanut butter
1 cup or 176 grams milk chocolate chips

Steps:

  • Line a baking sheet with parchment paper.
  • Put the dry ingredients in the bowl of a food processor fitted with the blade and pulse to combine.
  • Add the pieces of cold butter and pulse about 25-30 times to get the butter really incorporated in small bits. The mixture will be sandy.
  • Measure out the heavy cream in a glass measuring cup and then pour in the peanut butter to make 1 cup.
  • Add the wet ingredients to the processor and pulse/process just until the dough comes together in a lump or lumps.
  • Turn out into a bowl and fold in the chocolate chips, then turn out onto a lightly floured surface and pat into a smooth 7-8 inch disk. Wrap with plastic and refrigerate for an hour to an hour and a half.
  • Preheat the oven to 400F
  • Slice the chilled dough into 8 scones with a large, sharp knife, and place on the baking sheet, leaving 2 inches between scones. Bake for about 15 minutes until the scones are firm and baked through. Look closely at the cracks in the top of the scone, if they look wet inside, bake a little longer. Don't over bake. Note: you can place the scones closer together in a ring shape if you like the sides to cook into each other, pull-apart style...this makes a softer scone.
  • Let cool on a rack for a bit before devouring.

CHOCOLATE CHIP PEANUT BUTTER SCONES



Chocolate Chip Peanut Butter Scones image

Decadent peanut butter scones with chocolate chips and a peanut butter glaze.

Provided by Kara

Categories     Bread- Muffins and Scones

Time 27m

Number Of Ingredients 15

2 cups flour
1/2 cup sugar
1 Tbsp. baking powder
1/2 tsp salt
1/2 cup cold butter
1/3 cup peanut butter (I used chunky)
1 egg
1/4 cup sour cream
2 Tbsp milk
2 tsp vanilla
3/4 cup mini chocolate chips (or 1 cup regular)
Glaze:
1/2 cup powdered sugar
2 Tbsp peanut butter
3-4 tsp milk

Steps:

  • Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl.
  • Cut in the butter and peanut butter. In a small bowl, whisk together the egg, sour cream, milk, and vanilla. Add to the dry ingredients with the chocolate chips and stir gently till barely combined.
  • Pat the dough together in the bowl, then dump out onto a floured counter.
  • Pat the dough into an 8" circle. Cut into 8 wedges, and place 1" apart on silpat lined or lightly greased cookie sheets. Bake at 400° for about 12 minutes or till golden brown.
  • For glaze: Whisk together ingredients and add enough milk to make a thin icing. Place in a ziplock bag and snip the corner. Squeeze the glaze on top of the warm scones.

Nutrition Facts : Calories 488 calories, Carbohydrate 59 grams carbohydrates, Cholesterol 59 milligrams cholesterol, Fat 26 grams fat, Fiber 3 grams fiber, Protein 9 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 509 milligrams sodium, Sugar 30 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

CHOCOLATE FILLED PEANUT BUTTER SCONES



Chocolate Filled Peanut Butter Scones image

Make and share this Chocolate Filled Peanut Butter Scones recipe from Food.com.

Provided by OceanIvy

Categories     Scones

Time 32m

Yield 16 serving(s)

Number Of Ingredients 11

2 cups flour
1/2 cup brown sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter
3/4 cup peanut butter
1/4 cup milk
2 eggs
2 teaspoons vanilla extract
1/2 cup peanuts, chopped
1 1/2 ounces chocolate

Steps:

  • Preheat oven to 375°.
  • In large bowl, combine the the flour, brown sugar, baking powder and salt.
  • Cut butter into 1/2-inch cubes and drop them over flour mixture.
  • With pastry blender or two knives used like scissors, cut butter until resembles coarse crumbs.
  • In a small bowl, stir the peanut butter, milk, eggs and vanilla extract.
  • Add peanut butter mixture to flour mixture and knead until combined.
  • Knead in peanuts and pat dough out into a 1/2-inch thickness on cutting board.
  • With a floured 2-1/2 inch to 3 inch diameter crinkled round biscuit cutter, cut rounds from the dough.
  • Gather the scraps together and repeat until all dough is used and there are 16 rounds.
  • Put 8 rounds on an ungreased baking sheet.
  • Top each round with piece of the chocolate and one of the remaining circles of dough.
  • Press edges gently to seal.
  • Bake 17-19 minutes or until lightly browned.
  • Transfer baking sheet to a wire rack and cool 5 minutes.
  • With spatula, transfer the scones to the wire rack to cool.

CHOCOLATE-PEANUT BUTTER SCONES



Chocolate-Peanut Butter Scones image

This is a butterless(!) peanut butter scone recipe that is really simple and delicious. No dough rolling or cutting involved. Also wonderful with fresh blueberries instead of candy chips, or any fruit.

Provided by Vaiva Razgaitis

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 25m

Yield 12

Number Of Ingredients 7

2 cups all-purpose flour
½ cup chocolate chips
½ cup peanut butter chips
¼ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups heavy cream

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Combine flour, chocolate chips, peanut butter chips, sugar, baking powder, and salt in a bowl. Gently stir in heavy cream using a fork until dough holds together and is not sticky, being careful not to over mix.
  • Scoop batter onto a baking sheet using a 1/2-cup scoop.
  • Bake in the preheated oven until golden brown, about 15 minutes.

Nutrition Facts : Calories 268.1 calories, Carbohydrate 30.4 g, Cholesterol 34 mg, Fat 14.3 g, Fiber 1 g, Protein 5.1 g, SaturatedFat 9.8 g, Sodium 216.2 mg, Sugar 12.3 g

CHOCOLATE CHIP SCONES WITH PEANUT BUTTER GLAZE



Chocolate Chip Scones With Peanut Butter Glaze image

These are fabulous! This one came from a "the farmgirl's dabbles" blog. They're super quick and the flavor is out of this world. Chocolate and peanut butter???!!!??? YUM!

Provided by Realtor by day

Categories     Scones

Time 23m

Yield 8 scones, 8 serving(s)

Number Of Ingredients 15

2 cups all-purpose flour
1/3 cup packed brown sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup unsalted butter, cold & cut into 1/2-inch pieces
3/4 cup semi-sweet chocolate chips (I like Guittard brand.)
1/2 cup buttermilk (Use buttermilk only, do not substitute.)
1 large egg, lightly beaten
1 teaspoon vanilla
1 tablespoon milk
3/4 cup sifted powdered sugar
2 tablespoons milk
2 tablespoons creamy peanut butter
1/2 teaspoon vanilla extract

Steps:

  • for the chocolate chip scones:
  • Preheat oven to 425°. Line a baking sheet with parchment paper. In a bowl, stir together flour, brown sugar, baking powder, baking soda, and salt.
  • With a pastry blender or two knives, cut in butter until mixture resembles coarse meal. Stir in chocolate chips. Make a well in the center and add buttermilk, vanilla and egg. Stir just until combined, taking care to not overmix.
  • Transfer dough to a lightly floured work surface and knead 5 or 6 times. Pat into an 8'' circle and cut into 8 wedges. Transfer to prepared baking sheet, about 1-1/2'' apart. Brush each wedge of dough lightly with milk. Then bake until scones are golden brown, 12 to 15 minutes. Let cool on pan for 5 minutes before removing to a wire rack to cool completely.
  • for the peanut butter glaze:
  • After removing the scones from the oven, prepare the glaze. In a glass measuring cup, whisk together all glaze ingredients until smooth. When the scones are mostly cooled (they can be slightly warm yet), drizzle the peanut butter glaze over the scones. I put this in the microwave for 30 seconds 2 or 3 times to help it smooth out nicely.
  • I believe scones are always best the day they are baked. But this recipe does allow for some advance prep. The unbaked dough freezes really well, enabling you to store the unbaked scones in your freezer and bake them up fresh when desired. Just cut the dough into wedges, place them on a tray in the freezer for an hour and then transfer the frozen wedges to a plastic freezer bag. On the day you want to bake them, take them directly from freezer to baking sheet lined with parchment paper (do not thaw first) and brush with milk. You will need to bake the frozen dough a bit longer, adding about 4 or 5 minutes onto the regular baking time.

PEANUT BUTTER-FILLED CHOCOLATE COOKIES



Peanut Butter-Filled Chocolate Cookies image

Seriously - if you love peanut butter and chocolate these cookes are a MUST try. Imagine a wonderful chewy chocolate cookie with a creamy peanut butter filling - it is as good as it sounds. The recipe is from Toronto Star. We made them today and they will be on our cookie tray for years to come - for sure! The recipe mentions that the cookie does well with a 15 second reheat in the microwave on day 3. I don't think we will get to try that in this household.

Provided by Deantini

Categories     Dessert

Time 50m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 12

1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, at room temperature
1/2 cup sugar
1/2 cup brown sugar
1/4 cup peanuts, chopped (optional, we did not use and did not miss it)
1 large egg
1 teaspoon vanilla extract
3/4 cup icing sugar
1/2 cup creamy peanut butter

Steps:

  • Preheat oven to 350 F / 180 C.
  • In medium sized bowl mix flour, cocoa powder, baking soda and salt. Set aside.
  • Using electric mixer cream butter, sugar and brown sugar (and peanuts if using) until fluffy. Scrape down sides.
  • Add egg and vanilla, beat again until fluffy.
  • In two additions beat the flour mixture into the butter mixture, scrape down sides.
  • Form into 24 balls each about 1 1/2 tbsp size.
  • Filling - In small bowl stir together icing sugar and peanut butter. Form into 24 balls, each about 1 tsp size.
  • Between damp hands flatten 1 chocolate ball, top with 1 peanut butter ball. Shape chocolate dough over peanut filling until completely covered. Roll dough into ball. Repeat with remaining chocolate and peanut balls.
  • Place balls 1 inch apart on 2 parchment lined cookie sheets. Flatten slightly with bottom of glass to about 2 inches (5 cm).
  • Bake in oven for 8-10 min until just set. Cool 1 min on tray before transferring to wire racks to cool completely.

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