Peanut Butter Filled Fudge Cookies Recipes

CLASSIC PEANUT BUTTER COOKIES

Steps:

• Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
• In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
• Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

FUDGE-FILLED PEANUT BUTTER COOKIES

Steps:

• Heat oven to 375°F (if using dark or nonstick cookie sheet, heat oven to 350°F). In large bowl, beat 1/2 cup peanut butter, the shortening, granulated sugar and brown sugar with electric mixer on medium speed until fluffy. Beat in egg until smooth. Beat in flour, baking powder and baking soda.
• Shape dough into 48 one-inch balls. On ungreased cookie sheet, place balls 1 inch apart. Flatten balls to 1/4-inch thickness by pressing with a fork in a crisscross pattern.
• Bake 4 to 8 minutes or until bottoms are golden brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• In small microwavable bowl, microwave chocolate chips uncovered on High about 1 minute or until softened; stir until smooth. Stir 1/4 cup peanut butter into chocolate until smooth. Cool to room temperature or until thickened.
• Sandwich pairs of cookies, bottoms together, with 1 teaspoon chocolate mixture. Let stand about 1 hour or until chocolate is firm.

PEANUT BUTTER FILLED FUDGE COOKIES

Steps:

• 1. Heat oven to 350 degree's. Make filling. : Melt butter in microwave just until melted. Add in the peanut butter and mix until smooth. Add in powdered sugar. stir until well combined. Gorm in to a ball. Place in refrigerator to cool.
• 2. Cookies : place 1/2 cup of butter +2 tablespoons in a bowl. Add sugar and beat well.
• 3. Add an egg and vanilla and continue to beat until well combined.
• 4. Sift the flour sugar baking soda baking powder salt and Cocoa into the bowl with the egg and sugar.
• 5. Beat until well combined. Form dough into a ball with your hands.
• 6. Place chocolate chips in a bowl stir in 3?tablespoons of cream. Heat in microwave just until melted mix well.
• 7. Break off pieces of cookie dough about the size of a meatball or jaw breaker. About 1 1/2 inches across to form a ball. Place balls on parchment lined sheet pan.
• 8. Press indentation into center of each cookie with thumb. Place about a 3/4 teaspoon size of peanut butter mixture into indentation and above indentation on top of cookie.Press to flatten peanut butter mixture on top of cookie.
• 9. Place a little bit of the chocolate mixture over the peanut butter mixture and spread. Place in oven for about 10- 15 minutes. Cookies may not seem done but they will be. Remove from oven and let cool on pan. If you bake them too much they will be dry. Remove from pan when they are cool. Serve and enjoy!

FUDGE-FILLED PEANUT BUTTER COOKIES

Steps:

• Heat oven to 375°F
• In large bowl, beat 1/2 cup peanut butter, the shortening, sugar and brown sugar with mixer on medium speed until fluffy.
• Beat in egg until smooth.
• Beat in flour, baking powder and baking soda.
• Shape dough into 48 one-inch balls.
• On ungreased cookie sheet, place balls 1 inch apart.
• Flatten balls to 1/4 inch thickness by pressing with a fork in a crisscross pattern.
• Bake 4-8 minutes or until bottoms are golden brown.
• Remove from cookie sheet to wire rack.
• Cool completely, about 30 minutes.
• In small microwavable, microwave chocolate chips uncovered on High about 1 minute or until softened; stir until smooth.
• Stir 1/4 cup peanut butter into chocolate until smooth.
• Cool to room temperature or until thickened.
• Sandwich pairs of cookies, bottoms together, with 1 t. chocolate mixture.
• Let stand about 1 hour or until chocolate is firm.

PEANUT BUTTER-FILLED COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, cream butter, peanut butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture and mix well., In a small bowl, combine confectioners' sugar and peanut butter. Roll into 30 balls. Shape tablespoonfuls of dough around filling to cover completely; place 2 in. apart on ungreased baking sheets. Flatten with a glass., Bake 6-8 minutes or until set. Remove to wire racks. Dust with additional confectioners' sugar.

PEANUT BUTTER FUDGE COOKIES

Steps:

• Preheat oven to 375. Mix sugars, butter, peanut butter and egg. Gradually stir in flour baking soda & powder, and salt.
• Shape dough in 3/4 inch balls and flatten slightly with a fork if you like the cross hatching pattern. Bake until set but not hard, and golden brown on the bottom, about 10 minutes.
• If you're going to sandwich them with the chocolate, let them cool entirely before doing so. Match up cookies by size so you've got a more uniform sandwich when you're done.
• For the filling, mix the chocolate, sweetened condensed milk, and vanilla together, and melt over low heat, or in the microwave. Spoon into a ziploc bag, close the bag, and snip a corner to pipe onto the flat side of a cookie. Top with a second cookie, flat side towards chocolate. Attempt to not devour in one sitting. Fail miserably, die happily. :).

FUDGE PUDDLES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Sift together flour, baking soda and salt.
• Cream butter, peanut butter and white and brown sugars. Mix in egg and 1/2 teaspoon vanilla. Stir the flour mixture into creamed mixture. Shape the dough into 48 balls, 1 inch each. Place each ball in one compartment of a mini muffin tin.
• For filling, put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well.
• Bake for 14 to 16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baller. Cool in pan for 5 minutes. Then carefully remove to wire racks. Using a measuring cup fill each shell with the chocolate mixture. Top with a pecan half.

CHOCOLATE FUDGE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375°. Reserve 1 can plus 1/3 cup frosting for topping cookies. In a large bowl, mix egg, peanut butter and remaining frosting until blended. Stir in flour just until moistened., Drop dough by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Flatten with a fork dipped in sugar., Bake until set, 7-9 minutes. Remove from pans to wire racks to cool completely. Spread with reserved frosting.

BUCKEYES RECIPE

Steps:

• Spoon the peanut butter into a mixing bowl.
• Sift the powdered sugar over the peanut butter and pour the melted butter over top.
• Stir until well combined.
• Scoop out twenty 1-tablespoon-size portions of the fudge.
• Roll them into balls and set them on a parchment paper-lined (or wax paper-lined) baking pan.
• Chill the peanut butter fudge balls for at least 2 hours until really firm.
• Insert the flat end of a thin wooden skewer into a cold peanut butter ball.
• Dip the fudge ball into the melted chocolate leaving about a 1/2 inch circle uncovered around the stick.
• Lift the fudge ball out of the chocolate and gently shake allowing the excess chocolate to drip off.
• Set the buckeye on a parchment paper-lined baking sheet.
• Repeat.
• Once you have all the fudge balls dipped in chocolate, chill them in the refrigerator for 1 hour.
• Remove them from the fridge and gently pull out the skewers.
• Pinch the hole in the fudge between two fingers, then smooth the surface out by brushing your finger over the top of the fudge.
• Keep refrigerated until you are ready to serve your buckeyes.