Best Peanutty Chocolate Cookies Recipes

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PEANUTTY CHOCOLATE COOKIES



Peanutty Chocolate Cookies image

"I have never taken these cookies anywhere without a request for the recipe," relates Brenda Jackson of Garden City, Kansas. "For an attractive look, I reserve some chocolate and nuts to press into each cookie before baking. If I make them for church or school, I usually double the batch.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 3-1/2 dozen.

Number Of Ingredients 7

1 cup chunky peanut butter
2 tablespoons vegetable oil
2 eggs
1 package fudge brownie mix (13-in. x 9-inch pan size)
1/2 cup water
12 ounces milk chocolate candy bars, coarsely chopped
1/2 cup unsalted peanuts

Steps:

  • In a large bowl, cream peanut butter and oil. Beat in eggs just until combined. Stir in brownie mix and water. Fold in the chopped candy bars and peanuts. , Drop by heaping tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.

Nutrition Facts :

~ PEANUTTY CHOCOLATE CHIP OAT COOKIES ~



~ Peanutty Chocolate Chip Oat Cookies ~ image

I couldn't bake these cookies fast enough, they were gone before the next batch finished! Now, that's what I like to see! :)

Provided by Cassie * @1lovetocook1x

Categories     Cookies

Number Of Ingredients 11

1 cup(s) crunchy peanut butter
1 cup(s) butter, softened
2/3 cup(s) brown sugar - packed
1 cup(s) granulated sugar
2 teaspoon(s) vanilla or kahlua, that's what i used
2 - eggs
3/4 cup(s) quick or old fashioned oats - i used quick oats
2 cup(s) flour
2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 1/2 cup(s) each, peanut butter chips and semi sweet chips

Steps:

  • Preheat oven to 350 degree F. In a medium bowl, whip butter, sugars and peanut butter until fluffy.
  • Beat in eggs and Kahlua or vanilla until well blended. Mix together the salt, flour and baking soda. Beat into sugar mixture. Beat in oats.
  • Fold in chips. On an ungreased baking sheet by tablespoonfuls drop dough about 2 inches apart.
  • Bake for 12 minutes or until turning golden around edges. Remove from sheet to cooling racks. Once cool, store in a covered storage container.

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