Peanut Butter Overload Chocolate Stacked Cookies Recipes
CHUNKY PEANUT BUTTER OVERLOAD COOKIES
Make and share this Chunky Peanut Butter Overload Cookies recipe from Food.com.
Provided by Katzen
Categories Dessert
Time 20m
Yield 24 Cookies, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Combine flour, baking soda, and salt in small bowl.
- Beat shortening, peanut butter, brown sugar and egg in a large mixer bowl on medium speed until light and creamy, about 4 minutes.
- Add flour mixture, chocolate or peanut butter chips, and pecans. Mix well.
- Drop dough by spoonfulls onto ungreased baking sheets. Bake at 375°F for 8-10 minutes, or until light golden. Cool 10 minutes, then remove to rack to cool completely.
PEANUT BUTTER OVERLOAD CHOCOLATE STACKED COOKIES
Blogger Sarah W. Caron from Sarah's Cucina Bella does a cookie mash-up with an emphasis on the peanut butter.
Provided by Sarah Caron
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 375°F (350°F for dark or nonstick cookie sheets). Make and bake chocolate chunk cookies as directed on package, using 1/2 cup butter and 1 of the eggs. Remove from cookie sheets to cooling racks; cool completely.
- Make and bake peanut butter cookies as directed on package, using oil, water and remaining 1 egg. Remove from cookie sheets to cooling racks; cool completely.
- In small bowl, stir together filling ingredients until blended and smooth. Spread filling evenly over tops of chocolate chunk cookies. Top each with 1 peanut butter cookie, bottom side down; gently press together.
Nutrition Facts : ServingSize 1 Serving
PEANUT BUTTER-CHOCOLATE COOKIES
These peanut butter cookies are special for the holidays or anytime. Their secret is the chocolate candy that melts into the top.
Categories Dessert
Time 50m
Yield 36
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Stir together 1/2 cup granulated sugar, the brown sugar, peanut butter, butter, shortening and egg. Stir in flour, baking soda and baking powder.
- Shape dough into 1-inch balls; roll in granulated sugar. Place about 2 inches apart on ungreased cookie sheet.
- Bake 8 to 10 minutes or until edges are light brown. Immediately press 1 chocolate star firmly in each cookie; cool on wire rack.
Nutrition Facts : Calories 110, Carbohydrate 13 g, Cholesterol 5 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 70 mg
PEANUT BUTTER CHOCOLATE CHIP COOKIES FROM HEAVEN
GREAT...the name says it all.
Provided by KATHY
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Cream together butter and brown sugar. Beat in eggs, peanut butter and vanilla.
- Add flour, cornstarch, salt, baking soda and baking powder. Stir in chocolate chips.
- Roll into balls about 1 1/2 teaspoonfuls (or use cookie scoop) and place onto ungreased cookie sheets about 2 inches apart. Flatten slightly because they do not flatten much while cooking.
- Bake for 10 minutes.
Nutrition Facts : Calories 280.6 calories, Carbohydrate 32.2 g, Cholesterol 35.8 mg, Fat 15.7 g, Fiber 1.5 g, Protein 5.1 g, SaturatedFat 7.4 g, Sodium 250 mg, Sugar 18.2 g
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CHOCOLATE PEANUT BUTTER OVERLOAD - JAMIE GELLER
From jamiegeller.com
- Combine the butter and sugars in the bowl of an electric mixer and beat until light and fluffy. Add peanut butter and vanilla and mix until combined. Add flour and mix until no flour is visible. Stir in the chocolate chips.
- Scrape dough out onto the lined baking sheet. Top with another piece of plastic wrap and press down on the dough to make a disk approximately ½ inch thick. Place baking sheet with the dough in the freezer. Freeze at least one hour or until firm.
- Remove the plastic wrap and cut the dough into ½ inch pieces. Place the dough pieces into an airtight container and store in the freezer until ready to use. (Can be made up to two weeks in advance.)
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