Please share your favorite peanut butter & chocolate "things" - here's the last one I did

Rec: Peanut Butter Chocolate Chunk Cookies. Betcha can't eat just one.

Peanut Butter Chocolate Chunk Cookies Recipe

1/2 cup unsalted butter
3/4 cup chunky peanut butter
1/2 cup sugar
1/2 cup dark brown sugar, firmly packed
1 large egg
1/2 teaspoon vanilla
1 cup all-purpose flour
3/4 teaspoon baking soda
6 ounces bittersweet chocolate chips or bittersweet semisweet chocolate chunks

Cream the butter and peanut butter together until fully incorporated.
Add the sugars and cream on medium speed.
Add the egg and vanilla and mix until completely incorporated.
Add the flour, mix until no white remains, then add the chocolate and mix on low just until everything comes together.
Drop by teaspoonfuls onto parchment-lined baking sheets.
Bake at 350̊ for 9 minutes or until golden brown.
 
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Rec: Peanut Butter Petal Cookies

Peanut Butter Petal Cookies

2 cups plus 2 tbsp flour
1/4 tsp salt
1 cup unsalted butter, softened
1/3 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup light brown sugar, firmly packed
1 egg yolk
1 tsp vanilla extract
1/2 cup sanding sugar
Hershey’s mini kisses, optional

Adjust rack in lower third of oven and preheat oven to 325 degrees.

Stir in flour and salt to combine in a small bowl; set aside. Beat butter, peanut butter and sugars in a large bowl until very creamy and well blended. Beat in egg yolk and vanilla. Gradually add flour mixture.

Follow manufacturer’s directions for inserting desired design plate and filling cookie press. When filling metal cylinder with dough, pack it firmly. Cover any unused dough with plastic wrap. (If you aren’t using all the dough at one time, refrigerate unused portion; bring to room temperature before piping.)

Press out cookies, spacing them about 1 inch apart. If you wish, decorate with sanding or pearl sugar. Bake 9 to 11 minutes or just until the cookie’s edges are barely golden. Press a mini Hershey kiss in center of each cookie (or pipe a tiny dot of ganache in each center). Cool completely before storing in an airtight metal container for up to one week. Yield: 6 dozen, depending on disc’s design.

Source: class with Flo Braker, author of Sweet Miniatures

Pat’s notes from class: Can substitute 2 tbsp butter or cream cheese instead of the 1/3 cup peanut butter. Insert disc into cookie press so that the convex part of the disc is on the outside of the cookie press. In class, Flo demonstrated the ease of piping the dough onto an ungreased baking sheet or smooth silpat mat. Do not use parchment or foil as the dough sticks undesirably when piping. Sanding sugar and pearl sugar are large-grained decorative sugars available in specialty cooking stores.

More Pat’s notes: I especially like these with the mini Hershey kisses. Press the kiss into the center of the cookie dough then bake. Yummy.

 
Rec: Scotcheroos

Scotcheroos

1 cup light Karo syrup
1/2 cup sugar
1 cup peanut butter
6 cups Rice Krispies

1 12-oz. bag chocolate chips
1 12-oz. bag butterscotch chips

Melt the Karo and sugar together until the sugar dissolves. Stir in the peanut butter while still over the heat. Add the 6 cups of rice krispies. Pour/press (it's thick) the mixture into a 9x13-inch buttered pan. Ice the mixture with a combination of the melted chips. Chill until firm. Cut into squares. Great served chilled.

Source: Gails Recipe Swap

Pat’s notes: Once I made these about 20 minutes before leaving for a tailgate party. I was running short of time and didn't have a lot of time to chill them before cutting so I popped the dish into the freezer for about 5 minutes which hardened the 'frosting' enough so that I could cut them and put into a tupperware container for easy transport. I put one layer of the bars in the tupperware, then a piece of waxed paper on top, then another layer of bars. Stored them in a cooler to keep the frosting from being too soft when serving.

 
Rec: Nut Mallow Goodies

Nut Mallow Goodies

Melt in double boiler (or in microwave watched closely)

1 cup semisweet chocolate morsels
1 cup butterscotch morsels
1/2 cup creamy peanut butter

Cool mixture then add:

3 cups mini marshmallows
1 cup salted peanuts (not necessary to chop)

Pour into 8x8-inch dish (sprayed lightly with Pam if desired) Chill to set. Cut into squares.

Note: Can be doubled and poured into a 9x13 dish.

 
Rec: Tandy Cakes

Tandy Cakes

4 eggs
2 cups sugar
1 cup milk
1 tbsp vanilla
2 tbsp vegetable oil
2 cups flour
2 tsp baking powder
1/4 tsp salt
2 large Hershey bars (the 7 or 8-oz size)
12 oz. peanut butter

Beat eggs until thick and lemony. Gradually add sugar and beat. Add milk, oil, and vanilla. Mix well. Blend dry ingredients and carefully fold into egg mixture by hand. Blend well.
Pour mixture on greased 10x15 cookie sheet (jelly roll pan works well). Bake at 350 degrees 20-25 minutes. Put peanut butter on hot cake in blobs then spread over
cake. Cool. Melt Hershey bars in microwave or in double boiler. Spread over top of peanut butter. Cool and cut into squares (about 1-1/2" or 2" size).

Source: My SIL in Pennsylvania

 
Delicious ice cream sandwiches made with Rec: Reese’s Chewy Chocolate Cookies

My friend Laurie makes these yummy and addictive ice cream sandwiches. She likes to use Kirkland vanilla ice cream found at Costco or Dreyer's double vanilla...she said it takes about 2 half-gallon containers.

Reese’s Chewy Chocolate Cookies

2 cups all-purpose flour
3/4 cup Hershey's Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups (2-1/2 sticks) butter, softened
2 cups sugar
2 eggs
2 teaspoons vanilla extract
1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips

Heat oven to 350̊F.

Stir together flour, cocoa, baking soda and salt; set aside.

Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheet.

Bake 8 to 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4-1/2 dozen cookies.

Pan recipe: Spread batter in greased 15-1/2x10-1/2x1-inch jelly-roll pan. Bake at 350F 20 minutes or until set. Cool completely in pan on wire rack; cut into bars. About 4 dozen bars.

Ice cream sandwiches: prepare Chewy Chocolate Cookies as directed; cool. Press small scoop of vanilla ice cream between flat sides of cookies. Wrap and freeze.

 
Pat is this recipe the same as the Drakes Tandy Cakes? I daydream about those, can't get Drake

products in AZ So... when any one us go to NJ for a visit we load up on Tandy Cakes and Funny Bones from Drake....

When I was little I use to get a 30 cents a week allowance and I would then walk 2 miles to Westbury Sweet Shop and buy a package (20 cents)(3 to a pkg) of Tandycakes and 1 DC comic (10 cents)

I am way too hyped about making these, in fact I have all the ingredients so I do believe I'll make them today

T H A N K Y O U S O M U C H !!!!!

Dianne

ps... I am 43yrs old and it was about 1972 (8yrs old) when I was allowed to walk to the Westbury by myself ~ I guess parents didn't have to worry so much then

 
Woman's World (6/2/08) -- Chocolate Peanut-Butter Chunk Cookies

Chocolate Peanut-Butter Chunk Cookies

"Your gang will devour our fudgy cookies brimming with peanut butter flavor!"

3/4 cup all purpose flour
2/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, at room temperature
3/4 cup packed light brown sugar
1 egg
1/2 cup creamy peanut butter
2 tablespoons milk
1/2 cup semisweet chocolate chunks
4 peanut butter cups, .55 oz. each, chopped

Preheat oven to 350 Degrees F. Coat baking sheets with cooking spray. Mix flour, cocoa, soda and salt; reserve. In large bowl on medium high speed, beat butter and sugar until fluffy. On medium, beat in egg, then peanut butter.

Beat in half of flour mixture. Add milk; beat until combined. Beat in remaining flour mixture. Stir in chocolate chunks and peanut butter cups.

Drop dough by 1/4 cupfuls 2" apart onto baking sheets. Bake 15 minutes or until just set around the edges and on tops. Do not overbake. Cool on baking sheets.

Servings: 12


Lisa, Have not tried these, however, the photo is lovely!

 
I'm not familiar with Drakes. My husband says these are alot like the

Tastykakes he grew up with in Pennsylvania. Let us know how you like them if you give them a try.

 
I will be making them here shortly ~ DH went to store to get milk chocolate that I didn't have

I am so hyped I am getting started right now to make them.... It's such a coincidence because tomorrow is DH's birthday so I am making this and his ultimate favorite German Chocolate Cake.

I was just talking to my sister Connie and she said she'll come by in awhile to try some ~ she was a bigger Tandy cake fan than I was and she is so looking forward to it.

Thanks Pat smileys/smile.gif

 
Better than Reese's

Better than Reese's

2 sticks butter, melted
2 1/3 c powdered sugar
1 3/4 c graham cracker crumbs
1 c smooth peanut butter
2 c chocolate chips, melted

Mix first 4 ingredients and press in a 13x9 ungreased pan. Pour melted chocolate over mixture and cool

 
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