CHUNKY PEANUT BUTTER COOKIES RECIPE: HOW TO MAKE IT
From Castle Rock, Colorado, Connie Colgan sent this yummy recipe. "It's my husband's favorite," she says, "but I hope your experts can lighten it up for me." See the recipe for Makeover Chunky Peanut Butter Cookies to see how we trimmed down these crunchy bites.
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 25 minutes
Cook Time 15 minutes
Yield 6 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream the butter, sugars and peanut butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, oats, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in the chocolate chips, raisins, peanuts and coconut., Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 117 calories, FatContent 7g fat (3g saturated fat), CholesterolContent 13mg cholesterol, SodiumContent 105mg sodium, CarbohydrateContent 13g carbohydrate (9g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
CHUNKY CHOCOLATE PEANUT BUTTER BARS RECIPE - FOOD.COM
This is adapted from the The Cake Mix Doctor cookbook. I have made them for many different occasions and I always bring home an empty plate.
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 48 bars
Number Of Ingredients 8
Steps:
- Place rack in the center of the oven and preheat the oven to 325 degrees F. Set aside an ungreased 13x9 inch baking pan.
- Place cake mix, peanut butter, melted butter and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The mixture will be thick. Reserve 1 1/2 cups for the topping. Transfer the remaining crust mixture to the pan. Using your finger tips, press the crust evenly over the bottom of the pan so that it reaches all sides. Set aside.
- For the filling, place the chocolate chips, condensed milk, and 2 tablespoons butter in a medium-size heavy saucepan over low heat. Stir and cook until the chocolate is melted and the mixture is well combined, 3-4 minutes. Remove the pan from the heat and stir in the vanilla. Pour the chocolate mixture over the crust, and spread it evenly so that it reacheds the sides of the pan. Crumble the reserved crust and scatter it evenly over the chocolate. Place in the oven.
- Bake until light brown, 25 to 30 minutes. Remove from the oven and place on a wire rack to cool for at least 30 minutes before cutting.
- Cut into 48 bars. Store in an airtight container at room temperature for up to 3 days or in the refrigerator up to one week. (If they last that long) These freeze beautifully.
Nutrition Facts : Calories 163.1, FatContent 9.4, SaturatedFatContent 3.9, CholesterolContent 18.2, SodiumContent 128.2, CarbohydrateContent 18.5, FiberContent 1, SugarContent 13.5, ProteinContent 3
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