Food recipes
Chocolate Filled Peanut Butter Cookies
Chocolate Filled Peanut Butter Cookies Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda...
Chocolate Filled Peanut Butter Cookies
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
peanut butter, smooth style, without salt
honey
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, whipped, cream topping, pressurized
spartan, real semi-sweet chocolate baking chips,
oil, corn, peanut, and olive
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
Directions:
Combine flour, 3/4 cup sugar, baking powder, baking soda and salt in bowl.
Cut in butter and peanut butter with pastry blender or fork until mixture resembles coarse crumbs.
Stir in honey and milk just until combined.
Divide dough in half.
Shape each half into a ball; flatten slightly.
Wrap each in plastic food wrap.
Refrigerate 2 hours or until firm.
Heat oven to 350F.
Roll out dough, one-half at a time, on lightly floured surface (keeping remaining dough refrigerated) to 1/8-inch thickness.
Cut with 2-inch round cookie cutter or biscuit cutter.
Place half of cookies 1 inch apart onto ungreased cookie sheets.
Place whipping cream in 1-quart saucepan.
Cook over medium heat until cream almost comes to a boil.
Add chocolate chips and peanuts; stir until chocolate is melted.
Spoon 1 teaspoonful filling over cookies on cookie sheets.
Top with remaining cut-out cookie rounds.
Crimp edges with fork; prick tops.
Brush with milk; sprinkle with coarse sugar.
Bake 11-13 minutes or until light brown.
Cool 1 minute on cookie sheets; remove to cooling rack.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
peanut butter, smooth style, without salt
honey
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, whipped, cream topping, pressurized
spartan, real semi-sweet chocolate baking chips,
oil, corn, peanut, and olive
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
Directions:
Combine flour, 3/4 cup sugar, baking powder, baking soda and salt in bowl.
Cut in butter and peanut butter with pastry blender or fork until mixture resembles coarse crumbs.
Stir in honey and milk just until combined.
Divide dough in half.
Shape each half into a ball; flatten slightly.
Wrap each in plastic food wrap.
Refrigerate 2 hours or until firm.
Heat oven to 350F.
Roll out dough, one-half at a time, on lightly floured surface (keeping remaining dough refrigerated) to 1/8-inch thickness.
Cut with 2-inch round cookie cutter or biscuit cutter.
Place half of cookies 1 inch apart onto ungreased cookie sheets.
Place whipping cream in 1-quart saucepan.
Cook over medium heat until cream almost comes to a boil.
Add chocolate chips and peanuts; stir until chocolate is melted.
Spoon 1 teaspoonful filling over cookies on cookie sheets.
Top with remaining cut-out cookie rounds.
Crimp edges with fork; prick tops.
Brush with milk; sprinkle with coarse sugar.
Bake 11-13 minutes or until light brown.
Cool 1 minute on cookie sheets; remove to cooling rack.