Peanut Butter Cookie “Stuffed” Chocolate Chip Cookies

Peanut Butter Cookie “Stuffed” Chocolate Chip Cookies

Hiding inside these big, soft chocolate chip cookies is a delightful surprise! It’s like getting two cookies for the price of one because encased in the center is a soft, creamy flourless peanut butter cookie.

My life will never be the same.

Baking these is a little more involved then your everyday cookie. For starters you have to make two cookie doughs although the peanut butter cookies are super fast and easy to make, with only four ingredients you can almost make them with your eyes closed.

Peanut Butter Cookie “Filled” Chocolate Chip Cookies

The part that’s tedious work is assembling the cookies. You have to scoop and shape three cookies only to turn it into one – two bigger discs of chocolate chip cookie dough to wrap around one small disc of peanut butter cookie dough. They’re piled on top of each other than the edges are brought together and sealed.

Stuffed Peanut Butter Chocolate Chip Cookies

So. . .maybe you’re thinking why don’t I just make a peanut butter chocolate chip cookie?! Boo.

These are so much more fun! And different. First, all you taste is a chocolate chip cookie then the salty pop of peanut butter kicks in and makes the flavors bloom.

Cookies are not my dessert of choice. For me to even look at a cookie it has to be above average. An ordinary cookie just won’t do but a giant cookie like this with a whole other cookie in the middle? A cookie that takes more than three bites to eat and leaves your taste buds and sweet tooth feeling satisfied?

That’s a cookie I can sink my teeth into. Over and over again.

Peanut Butter Stuffed Chocolate Chip Cookies

Peanut Butter Cookie “Stuffed” Chocolate Chip Cookies

Rating: 51

Prep Time: 45 minutes

Cook Time: 16 minutes

Yield: about 2 + 1/2 dozen

Peanut Butter Cookie “Stuffed” Chocolate Chip Cookies

Hiding inside these big, soft chocolate chip cookies is a delightful surprise! It's like getting two cookies for the price of one because encased in the center is a soft, creamy flourless peanut butter cookie.

Ingredients:

Peanut Butter Cookies:
1 cup creamy peanut butter
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Chocolate Chip Cookies:
4 cups all-purpose flour
2 teaspoons corn starch
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 + 1/4 cups (20 tablespoons) unsalted butter, softened
1 + 1/4 cups granulated sugar
1 + 1/4 cups packed brown sugar
2 large eggs
1 tablespoon vanilla extract
2 cups semi-sweet chocolate chips

Instructions:

    Make the peanut butter cookie dough:
  1. In a medium bowl beat the peanut butter and sugar together on medium speed (the mixture will be thick) 2 - 3 minutes until well combined.
  2. Beat in egg and vanilla until well combined. Cover with plastic wrap and refrigerate.
  3. Make the chocolate chip cookie dough:
  4. In a large bowl whisk the flour, cornstarch, baking powder, baking soda, salt and cinnamon together.
  5. In a large separate bowl beat butter with both sugars together on medium until creamy 2-3 minutes. Beat in eggs and vanilla extract.
  6. Gradually beat in flour mixture 1/4 at a time. Stir in the chocolate chips. The dough may seem a little crumbly - that's normal. Refrigerate 30 minutes - 1 hour.
  7. Bake the cookies:
  8. Preheat oven to 375° F. Line 2 cookie sheets with silpats or parchment paper.
  9. Form the cookies one at a time: Scoop up a heaping tablespoon of the chocolate chip dough and pat it into a flat, thick disc. Scoop up a heaping teaspoon of the peanut butter dough and pat into a smaller disc, place it on top of the chocolate chip cookie disc. Repeat with the chocolate chip cookie dough and place it on top. Bring the edges together all the way around and seal so the peanut butter cookie is encased. If little bits of it are peeking out that's ok.
  10. Place them on the cookie sheet 2 inches apart. Bake 12 - 16 minutes until lightly golden brown on the bottom for soft cookies, a couple minutes longer if you like them crispier.
  11. Cool on baking sheet 10 minutes then remove to wire racks to cool completely. Store tightly covered in a cool place up to 5 days.

Notes:

Technique adapted from Picky Palate

Peanut Butter cookies adapted from Food Network

Chocolate Chip Cookies adapted from Very Best Baking

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/peanut-butter-cookie-stuffed-chocolate-chip-cookies/

Big Soft Batch Peanut Butter M & M Cookies

Soft Batch Peanut Butter M & M Cookies

Big, soft-baked cookies laced with peanut butter and speckled with colorful m & m’s inside and out. Bigger than the palm of my hand, this is a cookie made for sinking your peanut butter-loving teeth into.

For the best results chill the dough for at least an hour or overnight. They’ll be softer, thicker and have more flavor. If you don’t have an hour then try ten minutes and refrigerate between batches.

I use a ¼ cup measure to scoop up the batter and then roll them into balls. This helps keep them super soft in the centers. As soon as they come out of the oven I like to press a few m & m’s into the tops to make them look pretty and because there’s no such thing as too many.

Big Soft Peanut Butter M & M Cookies

One more thing I recommend when making cookies is to start by baking one or two of the cookies as a test run. Different pans in different ovens will produce different results. I use an aluminum pan fitted with a silpat to bake all my cookies. I’ve had trouble with cookies spreading and baking unevenly in the past and found these are the best for preventing that. If you’re using a different pan then you may have to adjust your cooking time. To keep these soft you don’t want to over bake them.

You can use Reese’s pieces instead of m & m’s for more peanut butter flavor. Not that these need it. You couldn’t possibly pack any more peanut butter into them.

Sweet and tender with just a hint of chewiness around the edges, these are the peanut butter cookies of my dreams.

Peanut Butter M and M Cookies

Big Soft Batch Peanut Butter M&M Cookies

Rating: 51

Prep Time: 20 minutes

Cook Time: 14 minutes

Big Soft Batch Peanut Butter M&M Cookies

Big, soft-baked cookies laced with peanut butter and speckled with colorful m & m's inside and out. Bigger than the palm of my hand, this is a cookie made for sinking your peanut butter-loving teeth into.

Ingredients:

1 cup brown sugar, firmly packed
1 cup white sugar
1 cup butter, softened
1 cup creamy peanut butter
2 large eggs
1 tablespoon vanilla extract
1/2 teaspoon salt
2 + 3/4 cups all-purpose flour (use the fluff, spoon, sweep method )
2 + 1/2 teaspoons baking soda
2 + 1/2 teaspoons cornstarch
12.6 ounce plain M & M's, divided

Instructions:

  1. In a large mixing bowl cream both sugars, the butter and peanut butter together on medium speed until light and fluffy 3 - 4 minutes.
  2. Beat in the eggs, vanilla and salt until well combined.
  3. In a separate bowl whisk together the flour, baking soda and corn starch. Beat in half at a time on low speed just until combined.
  4. Stir in 1 + 1/2 cups of M & M's by hand.
  5. Cover the bowl with plastic wrap and refrigerate the dough for 1 hour or up to 24 hours.
  6. Preheat oven to 350 degrees F. Line 2 large aluminum baking sheets with silpats or parchment paper. If the dough has been refrigerated for more than an hour or two it may need to sit out for a few minutes so it's easier to work with.
  7. Scoop the dough up with a 1/4 measuring cup and roll into balls. Place 3 inches apart on the baking sheets.
  8. Bake 12 minutes or until the bottoms are very lightly golden brown. Remove from oven and press a few m & m's into the top of each one. Cool on pan 5 minutes then remove to wire racks to cool completely.
  9. Store tightly covered up to 1 week.

Notes:

Adapted from Food.com

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/big-soft-batch-peanut-butter-m-and-m-cookies/

Soft Batch M & M Peanut Butter Cookies

Chocolate Covered Peanut Butter Rice Krispie Treat Brownies

Peanut Butter Rice Krispie Treat Brownies

Peanut butter rice krispie treats layered atop fudge brownies and enrobed completely in chocolate like a little gift.

Let’s talk about the brownie layer first. It’s soft, rich and fudgy with an occasional crunchy bite because it has rice krispies in it too. They’re softer than what’s found in the top layer from being baked and there’s just enough to give it a little texture and subtle crunch.

The rice krispie layer is a little more denser than the traditional rice krispie treat and tastes more of peanut butter than marshmallows. It’s in equal proportion to the brownie layer and together they make the perfect bite.

If the brownies were any taller it would be hard to wrap your mouth around them. While that’s never a bad thing when it comes to desserts, my intention was to get a mouthful of both so you experience crunchy peanut butter-laced cereal and soft fudgy brownie all at once in one beautiful bite.

The chocolate coating is the facet that ties them both together and makes the brownie feel complete. It unites them. Without it all you have are rice krispies on top of brownies. With it you have “peanut butter rice krispie treat brownies“. Brownie bombs. A perfect juxtaposition of chocolate to peanut butter to make your heart pitter patter a little faster. {Of course you can make them without it but I don’t recommend it.}

I do recommend you bake up a batch of these completely irresistible treats as soon as humanly possible. . .

You’re very welcome.

Peanut Butter Rice Krispie Brownies

Chocolate Covered Peanut Butter Rice Krispie Treat Brownies

Rating: 51

Prep Time: 35 minutes

Cook Time: 35 minutes

Yield: 1 (8x8-inch) pan/16 (1-inch) squares

Chocolate Covered Peanut Butter Rice Krispie Treat Brownies

Ingredients:

Brownies:
1/2 cup (8 tablespoons) unsalted butter, cut into pieces, plus more for greasing pan
1 + 1/2 cups semi-sweet chocolate chips, divided
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1/2 teaspoon salt
2 eggs, at room temperature
3/4 cup all-purpose flour
1 + 1/2 cups Rice Krispies cereal
Rice Krispie Layer:
1 tablespoon butter
20 (about 5 ounces) regular marshmallows or 2 heaping cups miniature marshmallows
1/3 cup creamy peanut butter
3 cups Rice Krispies cereal
Chocolate Coating:
1 + 1/2 cups chopped milk or semi-sweet chocolate (I like Callebaut )
1 teaspoon melted shortening

Instructions:

  1. Preheat oven to 350 degrees F. Grease just the very center of an 8x8 baking pan to get the parchment to stick - then line it with parchment paper (or aluminum foil), leave it overhanging on two sides; lightly butter the paper.
  2. Make the brownies:
  3. Melt the butter and 1 cup of the chocolate chips together in a double boiler or in the microwave on the chocolate setting in 20 second increments, stirring in between until smooth.
  4. Stir in the sugars and salt, then the eggs, then the flour, stirring just until combined. Stir in the rice krispies - it will be pretty thick.
  5. Spread the batter evenly in the prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs attached about 35 minutes.
  6. Remove the brownies from the oven to a wire rack and sprinkle the remaining chocolate chips over top. Wait 15 - 20 minutes then spread the melted chips gently over the top - they won't cover it completely - it's just to give the rice krispie layer something to adhere to. Let cool completely.
  7. Make the rice krispies:
  8. In a medium saucepan melt the butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in peanut butter until melted.
  9. Add the cereal and stir until well combined. Scoop it out onto the brownies and spread it out with a buttered spatula or wet fingers edge to edge as evenly as possible. Refrigerate 25 minutes to make for easier cutting and covering in chocolate.
  10. After about 25 minutes remove from refrigerator and lift them out using the overhanging parchment onto a cutting board. Cut into squares or bars using a large chef's knife or a paring knife wiped clean between cuts. Set them on a wire rack or on clean piece of parchment.
  11. Make the chocolate coating:
  12. In a medium microwave safe bowl melt all the chocolate except about a tablespoon (set it aside) in 20 second increments, stirring in between until chocolate is smooth and melted. Add the chocolate you set aside and stir until melted. Stir in the shortening.
  13. Dip the brownies one at a time - you can stick a skewer or chopstick into them to make it easier - using a spoon to cover them all over with chocolate. Let excess drip off and then set on a wire rack or on parchment. Working fast, repeat until all the brownies are coated. The chocolate should set up quickly - if it doesn't, you can place them in the refrigerator for about 10 minutes or until set.
  14. Store in a cool dry place, tightly covered up to 5 days. Layer them with parchment paper to prevent sticking.

Notes:

Brownies adapted from these Rocky Road Brownies

Rice Krispie Treats adapted from

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/chocolate-covered-peanut-butter-rice-krispie-treat-brownies/

A Little Help for the Holidays from Kraft

Homemade chocolate chip peanut butter cups are the perfect holiday treats! They round out a cookie tray nicely and can be used for any and all your entertaining purposes.

You can hand them out as party swag, give them as a hostess gift, tuck them into stockings on Christmas eve or leave them on Santa’s cookie dish for an unexpected treat.

You know what makes these extra special? Two things, really. The first is that they have mini chocolate chips in them making them kind of taste like cookie dough. The second is that I used my favorite peanut butter, Planters®, to make them.

Right now you can save up to 20 dollars on participating Kraft products, including Planters® peanut butter, using these coupons offered by Kraft, at Target.

You can use all that savings to make delicious recipes for quick weeknight meals and to help make your holiday entertaining easy. Kraft has you covered!

Here’s a little recipe inspiration:

Cheesy Spinach Artichoke Dip

Pimento-Cheese Pinwheels

Favorite Holiday Turkey Melt

Chicken Italiano

Did you know peanut butter cups are really easy to make? You can make up a batch in under an hour and they are a fun project to involve kids in. Don’t forget the Planters® peanut butter!

Chocolate Chip Peanut Butter Cups

  • 1 cup Planters® peanut butter
  • 2/3 -1 cup confectioners’ sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 1/2 – 1 teaspoon sea or kosher salt, optional
  • 1/2 cup mini chocolate chips
  • 16 ounces chopped milk chocolate, divided
  • 2 teaspoons shortening, melted

In a medium mixing bowl combine peanut butter, 2/3 cup confectioners’ sugar, vanilla and salt with a fork until well mixed. Taste and add additional sugar/salt if desired.

Add the chocolate chips and work them in with a spoon – the mixture will be thick.

Line a mini muffin tin or baking sheet with small aluminum candy cups or baking cups.

Add half the chocolate to a microwave safe bowl and then remove about 1 tablespoon of it and set aside. Use the chocolate setting on your microwave to melt the chocolate until smooth and creamy, checking it in 30 second increments and stirring.

Once it is completely melted stir in the little bit of chocolate you set aside – keep stirring until it melts completely. Stir in 1 teaspoon of the melted shortening.

Drop a teaspoonful of chocolate into the bottom of each liner and use the back of a spoon to draw the chocolate up the sides. A 1/2 teaspoon measuring spoon works well for this. Refrigerate for ten minutes or until set up.

Add a spoonful of filling to each cup and flatten out the top. Depending on how much confectioners’ sugar you used the filling might be thick enough to shape with your hands.

Melt the remaining chocolate using the same method. Drop a teaspoonful over top of each one and smooth out. Refrigerate until the tops set 15 minutes.

Store in a cool, dry place up to 10 days.

*Makes about 32 candy cups.

From shopping for gifts to planning family dinners, it’s hard to keep up with all your holiday to-do’s. This year, Kraft is helping out with great weeknight meals and entertaining ideas to make the season a little bit easier. Plus, Kraft is offering up to $20 in coupons, redeemable exclusively at Target, to make food shopping easier and to help you have a happy holiday season.

This is a sponsored conversation written by me on behalf of Kraft. The opinions and text are all mine.