33 double peanut double chocolate cookies Recipes

butter, white sugar, eggs, vanilla extract, all-purpose flour, unsweetened cocoa powder, baking soda, salt, semi-sweet chocolate chips, peanut butter chips

butter or margarine, graham cracker crumbs, sweetened condensed milk (not evaporated milk), special dark chocolate chips or hershey s semi-sweet chocolate chips, peanut butter chips, special dark chocolate chips or hershey s semi-sweet chocolate chips, shortening (do not use butter, margarine, spread or oil)

chocolate sandwich cookies, crushed, cream cheese, softened, sugar, peanut butter

butter, graham cracker crumbs, sweetened condensed milk, semi-sweet chocolate chips, peanut butter chips

fabulous chocolate peanut butter cookies, level 3, unsweetened dutch cocoa, unbleached baking flour, baking soda, salt, semisweet baking chocolate, broken, unsweetened baking chocolate, broken, light brown sugar, chopped peanuts, unsalted butter, eggs, real vanilla, semisweet chocolate chips, peanut butter chips, prepare cookies : preheat oven to 325 degrees., sift together cocoa , flour, baking soda and salt onto a sheet of wax paper. set aside., heat 1 inch of water in the bottom of a double boiler over medium heat. place semisweet and unsweetened baking chocolate in top half of the double boiler. tightly cover the top pan with plastic wrap and heat 12 to 15 minutes. remove from heat and stir chocolate until smooth. keep at room temperature. or, melt in microwave., place brown sugar and butter in the bowl of electric mixer and beat on medium speed 1 minute. scrape down bowl and beat on high speed additional 30 seconds. scrape down bowl. add eggs, 1 at a time, while beating on medium, stopping to scrape down bowl after incorporating each addition., add vanilla and beat on medium 30 seconds. add melted baking chocolate and beat on low 10 seconds more. scrape down bowl and beat additional 30 seconds. add flour mixture and beat on low until thoroughly combined, 20 to 30 seconds. remove bowl from mixer, add chocolate chips and peanut butter chips; mix thoroughly with rubber spatula. add peanuts, place 6 to 8 cookies per baking sheet (each cookie is approximately 2 tsp. put sheets in middle of oven. bake for 18 to 20 minutes, cool cookies on pans 5 to 6 minutes. transfer cookies to wire rack. repeat procedure until all cookies have been baked. cool cookies thoroughly before storing in sealed plastic container., prepare chocolate dipping sauce : heat cream, butter and sugar in saucepan over medium-high heat. when hot, stir to dissolve sugar. bring mixture to boil. place chocolate in stainless steel bowl and pour boiling cream over chocolate. let stand 5 minutes. stir until smooth. cool to room temperature. (dip can be made 3 to 4 days ahead and refrigerated. reheat, stirring. bring to room temperature before using.), put dip in a serving bowl, so guests can dip their cookies in before eating.

butter, softened, vegetable shortening, white sugar, brown sugar, vanilla extract, eggs, unsweetened cocoa powder, all-purpose flour, baking soda, salt, semi-sweet chocolate chips, candy-coated peanut butter pieces (such as reese s pieces), divided

oreo double stuff cookies, peanut butter cups, malted milk balls, candy corn, chocolate frosting

creamy peanut butter, butter-flavored shortening, brown sugar, egg, milk, vanilla extract, king arthur unbleached all-purpose flour, baking soda, salt, peanut butter chips, semisweet chocolate chips

graham cracker crumbs, butter or margarine, sweetened condensed milk, semi-sweet chocolate chips, peanut butter-flavored chips

butter, eggs, brown sugar, coffee flavored liqueur , or milk, vanilla, flour, baking powder, baking soda, salt, double fudge chocolate chips, peanut butter chips, white chocolate chips, toffee pieces

margarine or 1/2 cup butter, graham cracker crumbs, eagle brand sweetened condensed milk (not evaporated milk), semi-sweet chocolate chips, peanut butter chips