PIONEER WOMAN PEANUT BUTTER CHOCOLATE CHUNK COOKIES RECIPES

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QUICK PEANUT BUTTER–CHOCOLATE COOKIES - THE PIONEER WOMAN



Quick Peanut Butter–Chocolate Cookies - The Pioneer Woman image

This cookie recipe is an amazing way to use up any leftover peanut butter cups in your Halloween candy stash. Bonus: they're super quick to make!

Provided by Ree Drummond

Categories     Halloween    dessert

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 24 servings

Number Of Ingredients 2

1

16.5-ounce tube refrigerated peanut butter or sugar cookie dough

24

miniature peanut butter cups

Steps:

  • Preheat the oven to 350°. Slice the cookie dough into six 1-inch-thick slices, then quarter the slices. Lightly press one quarter in each cup of a mini-muffin pan. Bake until just set, 9 to 11 minutes. While the dough is still warm, push a peanut butter cup into each cookie cup and let cool in the pan. When the cookies are cool, use a spoon to remove them.

CHOCOLATE CHUNK COOKIES - THE PIONEER WOMAN – RECIPES ...



Chocolate Chunk Cookies - The Pioneer Woman – Recipes ... image

I realize I posted my Browned Butter M&M Cookie recipe just last week, and I realize this recipe is pretty much identical, but I definitely wanted to

Provided by Ree Drummond

Categories     dessert    main dish

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 36 servings

Number Of Ingredients 12

1 c. (2 Sticks) Salted Butter
1 c. Brown Sugar, Packed
1/2 c. Sugar
2 whole Large Eggs
1 tbsp. Vanilla
2 c. All-purpose Flour
2 tbsp. (additional) All-purpose Flour (rounded Tablespoons)
2 tsp. (heaping) Instant Coffee Granules
1 tsp. Baking Soda
1 tsp. Salt
8 oz. weight Good Semi-sweet Chocolate, Chopped Into Chunks
1/2 c. Finely Chopped Pecans (optional)

Steps:

  • ***Note: The amount of instant coffee should have been 2 heaping teaspoons, not 2 heaping tablespoons. I apologize for this error in the recipe entry! Add one stick of butter to a medium skillet over medium heat. Allow it to melt and bubble up for 3 to 4 minutes, swirling the pan to keep the butter moving around. When the butter is a medium golden brown, remove the pan from the heat (it will continue browning in the pan over the next 30 seconds or so!) Pour butter (and any solids in the bottom of the pan) into a heatproof bowl and allow it to cool completely, about 30 minutes. Meanwhile, allow the other stick of butter to soften.Preheat the oven to 375 degrees*.Cream the softened butter together with the brown sugar and regular sugar until it’s nice and combined. Add the eggs and vanilla, and beat until smooth, scraping the bowl if necessary to make sure everything is incorporated.With the mixer on medium-low, very slowly drizzle in the cooled melted butter, making sure to add all the darker brown solids. Scrape the bowl the mix again for 20-30 seconds, until everything is combined.In a separate bowl, combine the flour, coffee granules, baking soda and salt. Stir together, then add it in 1/3 increments, mixing on low, until it’s totally incorporated. Scrape the bowl and beat for a few more seconds. Stir in the chocolate chunks and nuts, if using. In batches, scoop by heaping teaspoon onto a baking sheet lined with a baking mat, Press extra chocolate chunks into the tops of each cookie, if desired. Refrigerate scoped cookies for 15 minutes, then bake for 9 to 10 minutes, or until golden brown. Remove from oven, then transfer cookies to a cooling rack. Repeat with the rest of the dough. Serve cookies with a big glass of cold milk!

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