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How To make Chocolate Stuffed Peanut Butter Scones
2 c Flour
1/2 c Sugar, brown, light
2 1/2 t Baking powder
1/4 t Salt
1/4 c Butter, sweet; chilled
3/4 c Peanut butter, creamy
1/4 c Milk
2 Egg
2 t Vanilla extract
1/2 c Peanuts, unsalted; chopped
1 1/2 oz Chocolate, bittersweet; brok
Preheat oven to 375 degrees F. In a large bowl, stir together the flour, brown sugar, baking powder, and salt. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a
pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the peanut butter, milk, eggs, and vanilla. Add the peanut butter mixture to the flour mixture and knead until combined. Knead in the peanuts. Pat the dough out into a 1/2-inch thickness on a cutting board. Useing a floured 2-1/2-inch to 3-inch diameter crinkled round biscuit cutter, cut out rounds from the dough. Gather the scraps together and repeat until all the dough is used and there are 16 rounds. Place 8 of the rounds on an ungreased baking sheet. Top each round with a piece of the chocolate and one of the remaining circles of dough. Press the edges gently to seal. Bake for 17 to 19 minutes, or until lightly browned. Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer the scones to the wire rack to cool. Serve warm or cool completely and store in an airtight container. Yield: 8 scones. VARIATION: Make the dough as above, omitting bittersweet chocolate, substituting 1/2 cup unsalted whole peanuts for the chopped peanuts and kneading in 3/4 cup of semisweet chocolate chips at the same time. Pat the dough into a 9-inch diameter circle on a baking sheet. With a serrated knife, cut into 8 wedges. Bake for 20 to 22 minutes, or until a cake tester or toothpick inserted into the center of a scone comes out clean. Cool as above and recut into wedges, if necessary.
How To make Chocolate Stuffed Peanut Butter Scones's Videos
Delicious No Bake Cookies
Super delicious No Bake Cookies made with oats, peanut butter, and chocolate. These cookies are unbelievably easy to make and have the most delicious fudgy and chewy texture. They come together in just about 2 minutes!
RECIPE:
We love making no bake cookies at our house; they're packed with chocolate peanut butter flavor and make perfect snacks. You might remember I made a video for these way back before the new kitchen was finished. I've since updated the recipe over time and so thought it would be fun to make a new video!
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Amazing Peanut Butter Chocolate Chip Cookies Recipe
You will fall in love with these amazing Peanut Butter Chocolate Chip Cookies! They are big, chewy, and soft, making for a delightful treat. Loaded with peanut butter and chocolate flavor, these cookies have a wonderfully tender center with beautiful golden brown edges. These peanut butter chocolate chip cookies bring together the best of both worlds: soft and chewy peanut butter cookies studded with chocolate chips
RECIPE:
ORDER MY BOOK!
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Chocolate Scones | Decadent Recipes
In this video you can learn how to make this rich and decadent chocolate scone recipe. All the chocolate lovers out there are going to love this as this is a TRIPLE CHOCOLATE RECIPE!!!
FULL RECIPE:
Ingredients:
1 2/3 cups All purpose flour
1/3 cup unsweetened cocoa powder
1/2 cup granulated sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup unsalted butter (grated)
1/2 cup heavy cream
1 egg
1 1/2 tsp vanilla extract
6 ounces of semi-sweet chocolate
GLAZE:
1 cup powdered sugar
1 tsp vanilla extract
1-2 TBSP milk or water
Directions:
1. Preheat oven to 400F
2. In a large bowl, whisk together flour, cocoa, sugar, baking powder, cinnamon, and salt. Add grated cold butter until well blended.
3. In a smaller bowl, combine cream, egg, and vanilla together. Add to the flour mixture and mix until just combined.
4. Incorporate the chocolate into the mixture.
5. Place dough onto well floured surface and press into 8 in. disk. Then divide into 8 equal pieces.
6. Bake for 20-25 min or until completely cooked through. Once done, allow scones to cool on wire rack while making the glaze.
7. Whisk together powdered sugar, vanilla and milk until smooth, dunk the scones into glaze and coat completely.
8. Set coated scones onto wire rack and allow excess to drip onto baking sheet underneath.
9. Once the glaze sets, ENJOY!
Recipe courtesy to :
Music from : NICOLAI HEIDLAS Happy Chances
No-bake Chocolate Peanut Butter Pots de Crème
These Chocolate Peanut Butter Pots de Crème are an elegant no-bake dessert you can prepare for your loved ones, especially during the summer. Creamy, rich and decadent, a perfect marriage between chocolate and peanut butter served into individual portions.
#chocolatepotsdecreme #potsducreme #chocolatepeanutbutter
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 4-5 4oz (120ml) servings
1 cup (240ml) whipping cream
2 tbsp (30g) creamy peanut butter
1/2 tsp (2g) salt
2 tbsp (30g) sugar
1/2 cup (90g) semisweet chocolate chips
1/3 cup (60g) milk chocolate
Peanut Butter Whipped Cream
1/2 cup (120g) whipping cream
1 tbsp (15g) creamy peanut butter
1 tbsp (8g) powdered sugar
For decorating
Chocolate Coated Peanuts, crushed
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Oatmeal Chocolate Chip Peanut Butter Scones Recipe
I’m so excited to share today’s video with you all because it corresponds with my most read blog post of all time! If you’ve been reading mlovesm.com for awhile, you might remember these Oatmeal Peanut Butter Chocolate Chip Scones. I featured them in 2013 and since then it’s been a recipe that’s been featured and pined hundreds of thousands of times. CRAZY! But, I mean, it’s obvious why right?! Oatmeal. Peanut Butter.Chocolate Chip. Scones!! What’s better than that?! Nothing, right?
Here's the recipe if you want to make them yourself. I hope you love them as much as we do!
Oatmeal Chocolate Chip Peanut Butter Scones adapted from Baked Elements
makes 8 scones
INGREDIENTS
2 cups all-purpose flour
1/2 cup firmly packed dark brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup rolled oats
3 ounces (3/4 stick) cold, unsalted butter, cut into 1/2 inch cubes
3/4 cup well-shaken buttermilk
1 large egg, separated
1/2 cup chunky peanut butter (I had creamy so I added some chopped peanuts as well)
3/4 cup semisweet or milk chocolate chips
2 Tablespoons raw sugar (optional)
DIRECTIONS
Preheat the oven to 400 degrees. and position the rack in the center. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, brown sugar, baking soda, baking powder, salt and oats. Add the butter and use your fingertips (or a pastry cutter) to rub (or cut) the butter into the flour mixture until the butter is pea-size and the mixture looks like chunky coarse sand.
In a small bowl, whisk together the buttermilk and egg yolk until combined.
Make a well in the dry ingredients and pour the buttermilk mixture into the center of the well. Add the peanut butter. Gently mix and knead the dough in the bowl until it starts to come together. Add the chocolate chips and knead until just incorporated. It’s important to not overwork the dough.
Turn the dough out directly onto the prepared baking pan and shape it into a disk 7 1/2 to 8 inches in diameter and about 1 1/2 inches high. Beat the egg white slightly, brush the top of the dough with the egg white, and sprinkle with the raw sugar, if you wish.
Cut the dough into 8 wedges- but do not separate the wedges- and bake for 18 to 22 minutes, or until the scones start to brown, rotating the baking sheet halfway through. You can also check for doneness by inserting a toothpick into the center of the scones. The toothpick should come out clean or with just a few crumbs. Make sure the scones are fully cooked!
Remove from the oven, let cool for 5 minutes and re-slice and separate the scones. Serve slightly warm or transfer to a wire rack to cool completely. Scones taste best when consumed within 24 hours of baking, but you could store them in an air-tight container for up to 2 days.
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Peanut Butter Chocolate Thumbprint Cookies Recipe
Peanut Butter Chocolate Thumbprint Cookies - easy recipe perfect for holiday season. The peanut butter and chocolate flavor combination is absolutely divine. The peanut butter is not overwhelming but it does bring its unique taste to these delicious cookies.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 30-35 cookies
1 1/2 cups (190g) all purpose flour
1 tsp (5g) baking soda
1/2 tsp (3g) salt
1/2 stick (60g) unsalted butter, room temperature
1 cup (240g) smooth peanut butter
1/2 cup (100g) packed dark-brown sugar
1/2 cup (100g) granulated sugar
2 eggs
1 tsp (5g) vanilla extract
For rolling the cookies
1/2 cup (100g) granulated sugar
Chocolate Ganache
4 oz (120g) semisweet chocolate
1/2 cup (120g) whipping cream
1. In a bowl whisk together the flour, baking powder and salt. Set aside.
2. In another bowl add the peanut butter, butter, granulated sugar and dark brown sugar. Using an electric mixer or a wooden spoon , mix well until creamy.
3. Incorporate vanilla extract and eggs one at a time. Gradually add flour mixture, and mix until just combined.If the batter is too soft to roll into balls, refrigerate for about 30-60 minutes
4. Preheat oven to 350 F (180C). Line 2 baking sheets with parchment paper.
5. Take equal portions of dough using an ice cream scoop and form into balls. Roll them into sugar and place on the prepared baking sheets.
6. Use your thumb to make an indentation into the center of each cookie.
7. Bake until slightly golden for 10-12 minutes. Transfer cookies to cooling racks to cool completely. While still warm press again the center of each cookie if necessary
8. While they cool prepare the chocolate ganache. Heat the cream in a small saucepan. When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit one minute, then stir until smooth. Let it cool for 5 minutes before filling the cookies.
9. Fill the cookies with chocolate ganache and let it set before serving.They can also freeze well up to 2 weeks.
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