PEANUT BUTTER BLOSSOM COOKIES - SMUCKER'S
Total Time 1 hours 0 minutes0S
Prep Time 30 minutes0S
Cook Time 10 minutes0S
Yield 48
Number Of Ingredients 12
Steps:
- 1. HEAT oven to 375°F. Cream together shortening, peanut butter, brown sugar and 1/2 cup sugar. Add egg, milk and vanilla. Beat well
- 2. STIR together flour, baking soda and salt. Add to creamed mixture. Beat on low speed until stiff dough forms.
- 3. SHAPE dough into 1-inch balls. Roll in sugar. Place 2 inches apart on baking sheet.
- 4. BAKE 10 to 12 minutes or until golden brown.
- 5. TOP each cookie immediately with chocolate piece, pressing down firmly so cookie cracks around edge. Remove from baking sheet to cool.
Nutrition Facts : Calories 100, CarbohydrateContent 12, CholesterolContent 5, FatContent 4, FiberContent 0, ProteinContent 2, SaturatedFatContent 1, ServingSize 1/48, SodiumContent 25, SugarContent 0
PEANUT BUTTER CHEESECAKE | ALLRECIPES
Rich and creamy without being overly sweet, this cheesecake is perfect for all chocolate and peanut butter lovers!
Provided by Christina Ernst
Categories Desserts Cakes Cheesecake Recipes
Total Time 5 hours 0 minutes
Prep Time 30 minutes
Cook Time 1 hours 30 minutes
Yield 1 10-inch cheesecake
Number Of Ingredients 11
Steps:
- Preheat the oven to 275 degrees F (135 degrees C). Line the bottom of a 10-inch springform pan with parchment paper. Wrap the outside bottom of the pan with aluminum foil; this will prevent water from seeping in during baking.
- Prepare crust: Grind cookie thins in a food processor into a fine texture. Pour melted butter in slowly and pulse until combined. Press crumb mixture into the bottom and halfway up the sides of the prepared pan.
- Prepare filling: Beat cream cheese in a large bowl until smooth. Add eggs, one at a time, beating well and scraping the sides of the bowl after each addition. Beat in brown sugar, peanut butter, whipping cream, and vanilla extract until smooth, scraping the sides as needed.
- Pour 1/2 of the filling into the prepared pan and smooth it out with a spatula. Add mini peanut butter cups in an even layer on top, then pour remaining filling over, smoothing with a spatula. Place pan in a large baking pan and fill with 1 inch hot water.
- Set baking pan in the middle of the preheated oven and bake until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 1/2 hours. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour.
- While the cheesecake is cooling, prepare ganache: Place chocolate chips in a bowl. Heat whipping cream in a small saucepan until simmering, then pour over chocolate chips. Mix until chocolate has melted and mixture is smooth. Spread ganache on top of the cheesecake.
- Place in the refrigerator to chill for at least 2 hours before serving.
Nutrition Facts : Calories 805.1 calories, CarbohydrateContent 67.8 g, CholesterolContent 156.2 mg, FatContent 56.3 g, FiberContent 3.5 g, ProteinContent 12.7 g, SaturatedFatContent 25.6 g, SodiumContent 436 mg, SugarContent 50.8 g
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