How To make Chocolate & Peanut Butter Buttons
Cookies: 1 1/2 c Firmly-packed brown sugar
2/3 c Crisco shortening
1 tb Water
1 ts Vanilla
2 Eggs
1 1/2 c All-purpose flour
1/3 c Cocoa
1/2 ts Salt
1/4 ts Baking soda
12 oz Semi-sweet chocolate chips
Granulated sugar Peanut butter cream filling: 1/3 c Creamy peanut butter
2 tb Crisco shortening
1 c Icing sugar
2 tb Milk
1/2 ts Vanilla
1. Pre-heat oven to 375F (190C). Place sheets of foil on
countertop for cooling cookies. 2. For cookies, combine brown sugar, shortening, water and
vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat eggs into creamed mixture. 3. Combine flour, cocoa, salt and baking soda. Mix into
creamed mixture at low speed just until blended. Stir in chocolate chips. 4. Shape dough into l-inch (2.5 cm) balls. Roll in
granulated sugar. Place 2 inches (5 cm) apart onto ungreased baking sheet. Press thumb gently in center of each cookie. 5. Bake one baking sheet at a time at 375F (190C) for 7
to 9 minutes, or until cookies are set. DO NOT OVERBAKE. Press centers again with small measuring spoon. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. 6. For peanut butter cream filling, combine peanut butter
and shortening in medium bowl. Beat at low speed of electric mixer until blended. Add icing sugar. Beat on low speed until blended. Add milk and vanilla. Beat on low speed until smooth. Fill centres of cooled cookies. Makes about 4 dozen cookies -----
How To make Chocolate & Peanut Butter Buttons's Videos
Chocolate Peanut Butter Levain Style Cookies!- The Scran Line
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RECIPE:
225g - 1 cup unsalted butter, softened
315g - 1 1/2 cups granulated sugar
2 large eggs
50g - 1/2 cup Dutch process cocoa powder
225g - 1 1/2 cups all-purpose flour
150g - 1 cup cake flour
3/4 tsp baking soda
1 tsp cornstarch
1/2 tsp salt
600g - 3 cups peanut butter chips
Preheat your oven to 410°F. Line three baking sheets with baking paper. Set aside.
Add the cocoa powder, all-purpose flour, cake flour, baking soda, cornstarch and salt to a small mixing bowl and use a whisk to combine. Set aside.
Add the butter and sugar into a large mixing bowl. Use an electric hand mixer to cream until pale and fluffy. About 3 minutes. Add the eggs one at a time and mix each time until well combined. You’ll want to scrape down the bowl before you add each egg. Add the dry ingredients and use a wooden spoon or spatula to mix everything until a dough forms and no dry ingredients are showing. Add the peanut butter chips and mix until evenly distributed in the dough.
Use a large ice cream scoop (holds 3 tbsp) to double scoop balls of dough. So all up the dough balls will be 6tbsp in size. You don’t want to shape these into balls, leave them a rough ball shape but flatten slightly before baking. Add 4 cookies on each tray before baking. Bake for 7 minutes. Cookies will be very fudgy and soft when they come out of the oven. Let them cool completely on the tray before serving.
Notes
Cookies can be stored in an airtight container for up to three days.
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Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
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Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Peanut Butter Fudge
This quick and easy peanut butter fudge recipe is rich, creamy, and melts in your mouth for an amazing salty-sweet treat. You can make it in just 10 minutes with three ingredients, it's perfect for the holiday season and it makes a great gift too.
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Reese’s Chocolate Peanut Butter Chip Cookies
Reese's Chocolate Peanut Butter Chip Cookies
Get ready for your new favorite cookie! The ultimate indulgence with these Reese's Chocolate Peanut Butter Chip Cookies! Loaded with chunks of chocolate and peanut butter chips, each bite is a heavenly explosion of rich flavors. The recipe is quick and easy to follow, making it a perfect treat for peanut butter lovers. Your taste buds will thank you for trying out these delicious cookies!
Get the printable recipe here:
Ingredients:
1 Cup All-Purpose Flour
6 Tablespoons Cocoa Powder
1/2 Teaspoon Baking Powder
1/4 Teaspoon Salt
2/3 Cup Butter, softened
1 Cup Sugar
1 Egg, beaten
1 Teaspoon Vanilla Extract
1 Bag Reese's Peanut Butter Chips
1/3 Cup Chocolate Chips
Step By Step Instructions for Chocolate Peanut Butter Chip Cookies
[1] In a large bowl, combine flour, cocoa powder, baking powder, and salt until evenly combined. Set aside.
[2] In the bowl of a stand mixer or a mixing bowl and hand mixer, cream together the butter and sugar until light and fluffy.
[3] Mix in the egg and vanilla extract until well combined.
[4] Slowly add in the dry ingredients, mixing until just incorporated.
[5] Fold in the Reese's peanut butter chips and chocolate chips.
[6] Scoop out the cookies onto parchment-lined baking sheets and bake at 350°F for 8-9 minutes.
[7] Let the warm cookies cool for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
Chocolate Peanut Butter Ooey Gooey Cake, Box Cake Mix Recipe
Chocolate Peanut Butter Ooey Gooey Cake, Box Cake Mix Recipe
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GIANT Chocolate Peanut Butter Cup! | One Pot Chef
This GIANT Chocolate Peanut Butter Cup is a supersized version of the classic American treat by Reese’s - cool crisp chocolate on the outside and a delicious peanut butter mixture within. This giant version is designed to be cut into wedges and served in place of a birthday cake or large dessert. The perfect gift for any Reese’s fan - give it a try today!
Ingredients:
700g of Milk Chocolate
2 Cups of Icing Sugar, sifted (aka Powdered Sugar or Confectioners Sugar)
125g of Butter (at room temperature - I used unsalted)
500g Jar of Smooth Peanut Butter (not too oily)
Pinch of Salt
Preparation Time: About 15 minutes
Chilling Time: About 2 hours
SERVES 10 to 12 (depending on serving size)
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