Peanut Butter Oatmeal Chocolate Chip Cookies | Sally's Baking Recipes
These peanut butter oatmeal chocolate chip cookies are exploding with flavor, unapologetically thick, and hopelessly irresistible. One of the most popular cookie recipes on the site! The oats add texture and help achieve the thickest, richest, and most satisfying cookie.
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HOW TO USE ALMOND BUTTER | 3 healthy recipes
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Learn how to use almond butter 3 different ways! In today's video, we're talking all about almond butter, the health benefits of almond butter and I'm showing you how to use it in 3 healthy recipes. We're making simple almond butter truffles, some delicious quinoa breakfast bars and even a simple Thai quinoa salad!
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Giada De Laurentiis' Chocolate Almond Sandwich Cookies | Giada Entertains | Food Network
Giada stuffs chocolatey, oat-filled sandwich cookies with a filling made of MORE chocolate!
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Chocolate Almond Sandwich Cookies
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 1 hr 50 min (includes chilling and cooling times)
Active: 30 min
Yield: 15 sandwich cookies
Ingredients
Sandwich Cookies:
1 cup roasted smooth unsalted almond butter
1 cup coconut sugar
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1/4 cup cocoa powder, such as Scharffenberger
1 teaspoon baking soda
1/2 teaspoon pure almond extract
1/4 teaspoon kosher salt
2 large eggs, at room temperature
2 cups instant rolled oats
3/4 cup mini chocolate chips
Filling:
8 ounces (1 block) cream cheese, at room temperature
1/2 cup powdered sugar
4 tablespoons (1/2 stick) unsalted butter, at room temperature
3 tablespoons cocoa powder, such as Scharffenberger
Pinch of kosher salt
Directions
For the sandwich cookies: In a large bowl, combine the almond butter, coconut sugar and butter.
Using a handheld mixer, beat on medium speed until light and fluffy, about 3 minutes. Add the cocoa powder, baking soda, almond extract, salt and eggs and mix to combine. Fold in the oats and mini chocolate chips. Cover and refrigerate the dough for 1 hour.
Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper.
Scoop 15 heaping tablespoon-size rounds of dough 1 inch apart on each prepared baking sheet. Bake, rotating the baking sheets halfway through, until the cookies are just set around the edges and still soft in the middle, 10 to 11 minutes. Allow to cool for 10 minutes on the baking sheets before removing to a wire rack to cool completely.
For the filling: In a medium bowl, combine the cream cheese, powdered sugar, butter, cocoa powder and salt. Using a handheld mixer, beat on medium speed until light and fluffy, about 3 minutes.
Spread a heaping tablespoon of the filling on the flat side of half of the cooled cookies. Sandwich the remaining half of the cookies, flat side against the filling. Store in the refrigerator and remove 30 minutes before serving.
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Giada De Laurentiis' Chocolate Almond Sandwich Cookies | Giada Entertains | Food Network
Peanut Butter Stuffed Chocolate Chip Cookies Recipe
What's better than regular chocolate chip cookies? PEANUT BUTTER chocolate chip cookies! The cookie dough made with extra rich brown butter and these cookies are so soft ad gooey! a must try recipe!
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Peanut Butter Cookies:
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Makes about 18 cookies
Ingredients:
1/2 – 2/3 cup (130-175g) peanut butter
1 cup (230g) butter
2 eggs
1 cup (200g) brown sugar
1/2 cup (100g) white sugar
1 teaspoon vanilla extract
2¾ cups (345g) flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (175g) Chocolate chips
Directions:
1. Place the butter in a small saucepan and heat over medium-low heat until completely melted and browned, stirring frequently. About 5 minutes. Be careful, don’t burn the butter. Transfer the butter into a large bowl and let cool to room temperature.
2. In a small bowl stir flour, baking soda and salt. Set aside.
3. To the bowl with brown butter and both sugars and beat until light and fluffy. Add eggs, one at the time and vanilla, beat just until combined, about 15-20 seconds. Gradually add flour mixture, stir just until combined. Fold in the chocolate chips.
4. Chill the dough in the refrigerator for 30 minutes.
5. Preheat oven to 360F (180C).
6. Scoop out about 1-2 tablespoons of cookie dough and flatten it, spoon 1-1½ teaspoons of peanut butter (chilled) in the center, roll into a ball.
7. Place rolled balls on a parchment paper with about 2 inches apart.
8. Bake for 10-12 minutes or until lightly browned on the sides. Cool on baking sheets for a 10 minutes before transferring to wire racks to cool completely.
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