PEANUT BUTTER CHOCOLATE COOKIE DOUGH RECIPES

Steps:

• In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda and salt. Set aside.
• Place the softened butter, peanut butter and sugars in a medium bowl (or the bowl of a stand mixer). With a hand mixer (or stand mixer with a paddle attachment), beat until creamy and light, 2-3 minutes. Add the egg and vanilla extract mix well to combine. Add the flour mixture in 3-4 batches, mixing on low to combine completely in between each addition. Scrape the bottom and sides of the bowl as needed.
• Line 2 large baking sheets with parchment paper. Place the sugar that you plan to use (granulated or sanding sugar) on a small plate.
• Preheat the oven to 350 degrees. Scoop mounded balls of dough (about 1 ½ tablespoons each) and place them on a cutting board. Grease your hands and roll the scoops into balls. Roll each ball in the sugar of choice. Divide the balls amongst the two baking sheets.
• Bake for 9-11 minutes, just until the bottom edges look light brown, rotating the trays from top to bottom oven racks, half-way through baking. Remove from the oven and immediately press a Hershey kiss into the center of each cookie. (the cookie will crack slightly and that is ok!) Let the cookies cool for 2 minutes on the baking sheet, then transfer to a cooling rack to cool completely.

Steps:

• Heat oven to 350°F. Spray bottom of 9-inch pie plate with cooking spray.
• In large bowl, mix cookie mix, softened butter and egg with spoon until soft dough forms. Stir in 3/4 cup of the chocolate candies and the 1/2 cup peanut butter chocolate candies. Press dough in bottom of pie plate. Sprinkle remaining 1/4 cup chocolate candies over top; lightly press into dough. Press heart-shaped candies lightly into dough.
• Bake 28 to 30 minutes or until center is set and edges are golden brown. Cool completely on cooling rack, at least 2 hours, before cutting. Store tightly covered.