Giant Peanut Butter Cup Cookies Recipes

GIANT PEANUT BUTTER CUP

Steps:

• Lightly grease a 9-inch fluted tart pan with a removable bottom, with a thin layer of oil or butter. Top the greased bottom with a circle of parchment paper.
• In a medium microwave-safe bowl, microwave the shortening or oil with the chocolate chips in 30 second intervals, stopping and stirring in between until mostly melted. Continue to stir the chocolate mixture, until it has completely melted and very smooth.
• Pour a little over half of the melted chocolate amount into the pan. Spread the chocolate all over the bottom, then use a small rubber spatula to bring up the chocolate over the sides. Make sure the entire pan is well coated. Chill in the freezer until set. Meanwhile, prepare the Peanut Butter Filling.
• In a large bowl, stir together the biscuit/cracker crumbs, powdered sugar and salt to combine. Set aside.
• In another small, microwave-safe bowl or liquid measuring cup, microwave together the butter and peanut butter until the butter has melted; about 1 minute. Stir well to combine. Pour over the dry crumb mixture and stir until well incorporated.
• Pour the peanut butter mixture over the chilled chocolate shell and smooth the surface. Shake and tap the tart pan over the counter to smooth out the top even further. Return the pan to the freezer for another 5 minutes to set the surface a little.
• Reheat the remaining chocolate mixture until melted once again and is silky smooth. Pour over the peanut butter filling and smooth out with an offset spatula to cover the surface completely. Shake and tap the tart pan over the counter to achieve a smooth finish. If you happen to get a messy area of chocolate that hardened before you got a chance to smooth out, gently heat it with a blow dryer to smooth. Not even kidding lol! It's how I got mine looking so perfectly smooth :)
• Refrigerate the tart until completely firm, about 3 hours. Unmold the giant peanut butter cup out of the pan, and peel off the parchment paper from the bottom. Use a sharp knife to smooth out uneven edges.
• Cut into slices and serve either chilled, slightly cold or at room temperature. I personally prefer it slightly cold as it somehow tastes less sweet that way and the texture is at its best. The tart will keep well for 5-7 days stored in the refrigerator or frozen for up to 2 months. Thaw frozen slices overnight in the refrigerator.

GIANT PEANUT BUTTER COOKIES

Steps:

• Heat oven to 375°.
• In large bowl, combine sugars, margarine, peanut butter, vanilla and egg; beat well.
• Lightly spoon flour into measuring cup and level off.
• Add flour, baking powder, baking soda and salt; mix well.
• If you are making the large cookies, it helps to chill the dough for an hour or so at this point, before shaping. It seems to make a firmer cookie--less likely to break. If you aren't concerned about that, you can skip this step.
• Shape about 1/4 cup dough (for 3-inch cookie) into a ball and place 4 inches apart on ungreased cookie sheet (6 per sheet).
• Bake at 375° for 13-16 minutes.
• Remove from cookie sheet and cool completely on wire rack.

BIG GIANT PEANUT BUTTER COOKIE

Steps:

• Preheat oven to 375 degrees. Line a baking sheet with parchment and set aside.
• Melt your butter in a heat-safe mixing bowl. Note: It doesn't need to be ALL the way. See photos for an example- I've found the best stage is when about half the butter is liquid, but the rest is super soft. Like the texture of pudding. You want it to easily stir completely smooth when you touch it.
• d="instruction-step-3″>2. Stir in both white and brown sugar, peanut butter, then egg yolk and vanilla.
• d="instruction-step-4″>3. Measure your flour by lightly spooning flour into your measuring cup and leveling with a knife. Don't scoop your flour with your measuring cup. Sprinkle flour, baking soda, and baking powder in the bowl and stir until it forms a cohesive dough.
• nstruction-step-5″>4. Form one single ball of dough and set it back in the mixing bowl. Sprinkle a couple tablespoons of additional sugar over it and roll it around until it's coated with a layer of sugar.
• struction-step-6″>5. Place dough ball on your parchment-lined baking sheet and gently press down with your hand until it's about 1 inch thick. If desired, use a skewer to form the traditional criss-cross lines on cookie (see photos in blog post for a visual).
• truction-step-7″>6. Bake for 13-15 minutes or until edges are golden and top looks set. It should still jiggle in the center when you pull it out- the center will continue cooking as it sits and be soft when it cools. Let cool for 15 minutes or so before using a very large spatula to transfer to a cooling rack.

GIANT PEANUT BUTTER CUP RECIPE BY TASTY

Steps:

• In a small bowl, place half of the chocolate chips.
• Melt in the microwave in 30 second intervals, stirring in between, until fully melted.
• Pour melted chocolate into a 10-inch (25 cm) tart pan making sure to coat the entire pan, including all sides.
• Refrigerate until set.
• In a large bowl, place the peanut butter, powdered sugar, and softened butter and mix until smooth.
• Pour the peanut butter into the tart pan and smooth the surface.
• Melt remaining chocolate and pour over the peanut butter.
• Smooth out the chocolate making sure it covers the entire surface.
• Refrigerate until set, about 1 hour.
• Slice and serve.
• Enjoy!

GIANT MONSTER COOKIES

Steps:

• In a large bowl, cream peanut butter, butter, sugar and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs, baking soda, vanilla and corn syrup. Add oats and mix well. Stir in chocolate chips and M&M's. Cover and refrigerate 1 hour., Preheat oven to 350°. Drop by 1/4 cupfuls 3 in. apart onto ungreased baking sheets. Bake 14-18 minutes or until edges are lightly browned. Cool 5 minutes before removing from pans to wire racks to cool completely. Store in an airtight container.

GIANT PEANUT BUTTER CUP STUFFED WITH REESE'S PIECES

Steps:

• Spray a 9-inch tart pan with cooking spray. Melt the chocolate in the top of a double boiler (alternatively, use a heatproof bowl set over-- not in-- a pot of simmering water). Keep the chocolate warm over low heat until ready to use.
• Add the peanut butter, confectioners' sugar, saltines, butter and salt to a large bowl and blend with an electric mixer on medium speed until well combined. Fold in the candy-coated peanut butter candy.
• Pour half of the chocolate into the prepared pan. Freeze until the chocolate is set and hardened, about 10 minutes.
• Spread the peanut butter mixture over the chocolate in the pan with an offset spatula, leaving a 1/2-inch border around the edge. Pour the remaining chocolate over the peanut butter, spreading it over the top so it drips into the open border and no filling is visible. Freeze until set, about 10 minutes. Serve at room temperature.

GIANT CHOCOLATE PEANUT BUTTER CUP

Steps:

• Spray inside of tart pan ring with nonstick spray. Wrap removable bottom of pan with plastic wrap; gather excess plastic underneath (it should be smooth on top of removable bottom). Set inside ring.
• Heat chocolate in a heatproof bowl set over a saucepan of barely simmering water (bowl should not touch water), stirring, until melted. Remove from heat and, stirring constantly, add oil. Let cool, stirring occasionally, until chocolate mixture firms slightly, about 10 minutes.
• Pour a little less than half of chocolate mixture into prepared pan; reserve remaining chocolate mixture at room temperature. Tilt pan until bottom is evenly coated. Chill until firm, about 15 minutes.
• Meanwhile, purée peanuts, powdered sugar, peanut butter, and salt in a food processor, scraping bowl often, until mixture forms a large mass around the blade that sticks together; do not overprocess or mixture will be too soft and greasy.
• Transfer peanut mixture to a large sheet of wax paper. Press firmly into a disk 1/4" smaller than diameter of tart pan, about 9 3/4", until no cracks remain. Carefully invert disk into tart pan, centering it. Peel off and discard wax paper.
• Pour reserved chocolate mixture (it should be the consistency of fudge sauce) over center of peanut disk. Tilt pan to spread completely over the top, filling the gap between edges of pan and disk, until smooth. Chill until firm, about 45 minutes.
• Remove sides of tart pan. Carefully lift tart off bottom of pan, then slide onto a platter while removing plastic wrap. Let sit at room temperature 10 minutes, then cut into wedges.

GIANT PEANUT BUTTER CUP COOKIES

Steps:

• Preheat oven to 325°.
• Combine flour, soda and salt.
• In mixer, beat the butter and sugar until creamy.
• Beat in vanilla and egg.
• Stir in flour mixture.
• Measure out 1/4 cups of dough and place on ungreased cookie sheet (4 cookies per sheet--these are big cookies) Cut each peanut butter cup into 4 pieces and push 8 pieces into top of each cookie, flattening the dough a bit.
• Bake until cookies are golden brown, about 15 minutes.
• (The centers will still be a bit pale and soft).
• Let cookies cool for at least 1 minute on baking sheet before moving them to rack to cool.