For those desiring a delectable treat, look no further than these double chocolate peanut candy cookies. They offer an extraordinary combination of flavors and textures, sure to tantalize your taste buds. The cookies themselves boast a rich, decadent chocolate dough, generously filled with peanut candy pieces. As you bite into one, expect an explosion of textures, ranging from the chewy cookie base to the crunchy peanut candy. Every bite is a delightful symphony of flavors, where the sweetness of the chocolate complements the nutty crunch of the peanuts. Whether you are a die-hard chocolate lover, a peanut candy enthusiast, or simply a dessert connoisseur, these double chocolate peanut candy cookies are an absolute must-try. Their irresistible charm will have you coming back for more, making them perfect for any occasion, be it a casual gathering or a special celebration.
Check out the recipes below so you can choose the best recipe for yourself!
CHOCOLATE-PEANUT BUTTER CANDY COOKIES
Both peanut butter-lovers and chocolate-lovers can agree, these delicious chocolate peanut butter cookies are hard to resist! So, don't! Soft and chewy with the taste of delicious peanut butter and chocolate in every bite we've even added some of our favorite peanut butter candy to give them an extra tasty crunch. This dough is simple to prepare and doesn't require rolling or refrigeration; just mix up your ingredients and drop your dough on the cookie sheets. Make sure to double the recipe because these cookies are sure to bring a smile and have people reaching for more than one.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 30
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Lightly grease cookie sheet with shortening or spray with cooking spray.
- In large bowl, beat sugars and butter with electric mixer on medium speed until creamy. Beat in peanut butter, vanilla and egg. Stir in flour, cocoa, baking soda and salt. Stir in candies. Drop dough by heaping tablespoonfuls onto cookie sheet.
- Bake 8 to 12 minutes or until edges are set (centers will be soft). Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
Nutrition Facts : Calories 140, Carbohydrate 19 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 105 mg, Sugar 14 g, TransFat 0 g
PERFECT DOUBLE CHOCOLATE PEANUT CANDY COOKIES
Quite possibly the world's most perfect combination of chocolate and peanut butter. These are amazing.
Provided by kes6833
Categories Desserts Cookies Drop Cookie Recipes
Time 1h25m
Yield 48
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- In a large bowl, beat the butter and shortening together with an electric mixer until well combined. Beat in the white and brown sugar until the mixture is creamy, then beat the vanilla extract and eggs, followed by the cocoa powder. Beat until the mixture is even in color. In another bowl, whisk together the flour, baking soda, and salt; stir the flour mixture into the cocoa mixture until the dough is thoroughly mixed. Stir in the chocolate chips and 3/4 cup of peanut butter candies. Reserve the rest of the candy pieces.
- Cover the bowl with plastic wrap, and refrigerate the cookie dough until chilled, at least 45 minutes. Drop dough by tablespoon onto the prepared baking sheets. Gently press a few more candy pieces into the top of each cookie.
- Bake in the preheated oven 8 to 9 minutes; cool on baking sheets for 1 to 2 minutes before finishing cooling on racks.
Nutrition Facts : Calories 121.2 calories, Carbohydrate 15.5 g, Cholesterol 12.8 mg, Fat 6.4 g, Fiber 0.8 g, Protein 1.8 g, SaturatedFat 3.1 g, Sodium 64.9 mg, Sugar 9.9 g
PEPPERMINT CANDY DOUBLE-CHOCOLATE COOKIES
Using chocolate as well as cocoa powder in these cookies gives you twice the chocolaty flavor. A sprinkle of crushed peppermint candy adds a cooling touch.
Provided by Food Network Kitchen
Time 1h35m
Yield about 2 dozen cookies
Number Of Ingredients 11
Steps:
- Line 2 baking sheets with parchment.
- Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl on medium-high speed until fluffy. Add the vanilla and egg and beat to combine.
- Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the chocolate chips.
- Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
- Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
- Sprinkle and press some of the crushed peppermint candies on top of each mound of chilled dough. Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.
CHOCOLATE PEANUT BUTTER DOUBLE CHIP COOKIES
I have made these twice in one week and plan on making them again soon, they are amazing!...a chocolate cookie packed with chocolate and peanut butter chips, the texture is perfect and when left out until the next day (if have any left that is!) they crisp up a bit! You can make a double recipe and freeze the dough if desired.
Provided by Kittencalrecipezazz
Categories Drop Cookies
Time 20m
Yield 35 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 350°.
- Set oven rack to middle position.
- Prepare a lightly greased baking sheet.
- In a bowl sift together flour, cocoa, baking soda and salt.
- In another bowl with an electric mixer beat together butter and both sugars until light and fluffy.
- Beat in egg and egg yolk and vanilla until well combined.
- Beat in flour mixture just until combined (the dough will be thick).
- Stir in both baking chips.
- If desired you can refrigerate the dough until ready to bake.
- Drop the dough by tablespoons about 2- inches apart onto cookie/baking sheet.
- Bake for 10-12 minutes, or until cookies are just set and begin to crack on top.
- Cool cookies on sheets for 1 minute and then transfer to racks to cool completely.
Nutrition Facts : Calories 183.5, Fat 11.6, SaturatedFat 5.4, Cholesterol 26, Sodium 122.6, Carbohydrate 19, Fiber 1.4, Sugar 12.8, Protein 3.4
PERFECT DOUBLE CHOCOLATE PEANUT CANDY COOKIES
Quite possibly the world's most perfect combination of chocolate and peanut butter. These are amazing.
Provided by kes6833
Categories Drop Cookies
Time 1h25m
Yield 48
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- In a large bowl, beat the butter and shortening together with an electric mixer until well combined. Beat in the white and brown sugar until the mixture is creamy, then beat the vanilla extract and eggs, followed by the cocoa powder. Beat until the mixture is even in color. In another bowl, whisk together the flour, baking soda, and salt; stir the flour mixture into the cocoa mixture until the dough is thoroughly mixed. Stir in the chocolate chips and 3/4 cup of peanut butter candies. Reserve the rest of the candy pieces.
- Cover the bowl with plastic wrap, and refrigerate the cookie dough until chilled, at least 45 minutes. Drop dough by tablespoon onto the prepared baking sheets. Gently press a few more candy pieces into the top of each cookie.
- Bake in the preheated oven 8 to 9 minutes; cool on baking sheets for 1 to 2 minutes before finishing cooling on racks.
Nutrition Facts : Calories 121.2 calories, Carbohydrate 15.5 g, Cholesterol 12.8 mg, Fat 6.4 g, Fiber 0.8 g, Protein 1.8 g, SaturatedFat 3.1 g, Sodium 64.9 mg, Sugar 9.9 g
DOUBLE CHOCOLATE CHUNK PEANUT COOKIES
From Southern Living magazine, these are mouth watering good! To have cookies for guests, freeze dough in an airtight container up to 1 month. They will love the combination of peanut butter, peanuts, and chocolate chunks!
Provided by Sharon123
Categories Dessert
Time 35m
Yield 28 cookies
Number Of Ingredients 14
Steps:
- Beat butter and shortening at medium speed with an electric mixer until creamy; add chunky peanut butter and sugars, beating well. Add eggs, beating until blended.
- Combine flour and next 5 ingredients. Add to butter mixture, beating well.
- Stir in peanuts and chocolate chunks. Shape dough into 2" balls (about 2 Tbsp per cookie). Flatten slightly, and place on ungreased baking sheets.
- Bake at 375°F for 12-15 minutes or until lightly browned. Cool on pan 1-2 minutes; remove to wire rack to cool completely.
Nutrition Facts : Calories 303.2, Fat 17.7, SaturatedFat 6.1, Cholesterol 24.2, Sodium 199.5, Carbohydrate 33.3, Fiber 2.6, Sugar 21.8, Protein 5.2
DOUBLE CHOCOLATE SALTED PEANUT BARK
This bark is a ridiculously easy candy recipe that's perfect for supplementing your holiday cookie platters, or even tucked in a cute candy bag all by itself. It's also an easy treat to quickly whip up when you're craving something sweet and salty - and then you can keep it all for yourself. Not that I would ever do that.
Provided by Kare for Kitchen Treaty
Time 10m
Number Of Ingredients 4
Steps:
- Place a layer of parchment or wax paper on a cookie sheet. Set aside.
- Melt the milk chocolate. You can use a double broiler or the microwave. I'm a microwave gal when it comes to melting chocolate - it's a little easier, and I tend to be more successful. Put the chips in a microwave bowl, and heat on 50% power for one minute. Stir for about 30 seconds, then heat at 50% in 15 second intervals until melted. When they're hot enough, they'll still have little chippy lumps that'll go away while you're stirring.
- Spread the chocolate on the covered cookie sheet, about 1/4 inch thick.
- Sprinkle the peanuts on top, then lightly press them into the chocolate.
- Melt the dark chocolate. Start checking it at 30 seconds (again, 50% power) - it might melt faster than the milk chocolate did, because you've got less chips.
- Using a spoon, drizzle the melted dark chocolate over the milk chocolate and peanuts.
- If desired, sprinkle a little Fleur de Sel over the top for an extra little hit of salt.
- Let sit at room temperature until hard. This will take about an hour, sometimes a smidge more.
- Cut into squares. Eat. Enjoy!
Tips:
- For chewier cookies, chill the dough before baking.
- To make the cookies more chocolatey, use dark chocolate chips instead of semi-sweet.
- For a peanut butter flavor, add 1/2 cup of peanut butter to the dough.
- To make the cookies extra special, top them with a drizzle of chocolate ganache.
- Don't overmix the dough, as this will make the cookies tough.
- Bake the cookies until they are just set, as overbaking will make them dry.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Conclusion:
These perfect double chocolate peanut candy cookies are a delicious and easy-to-make treat that are perfect for any occasion. With their rich chocolate flavor and peanut butter filling, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these cookies a try!
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