How To make Chocolate & Peanut Butter Buttons
Cookies: 1 1/2 c Firmly-packed brown sugar
2/3 c Crisco shortening
1 tb Water
1 ts Vanilla
2 Eggs
1 1/2 c All-purpose flour
1/3 c Cocoa
1/2 ts Salt
1/4 ts Baking soda
12 oz Semi-sweet chocolate chips
Granulated sugar Peanut butter cream filling: 1/3 c Creamy peanut butter
2 tb Crisco shortening
1 c Icing sugar
2 tb Milk
1/2 ts Vanilla
1. Pre-heat oven to 375F (190C). Place sheets of foil on
countertop for cooling cookies. 2. For cookies, combine brown sugar, shortening, water and
vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat eggs into creamed mixture. 3. Combine flour, cocoa, salt and baking soda. Mix into
creamed mixture at low speed just until blended. Stir in chocolate chips. 4. Shape dough into l-inch (2.5 cm) balls. Roll in
granulated sugar. Place 2 inches (5 cm) apart onto ungreased baking sheet. Press thumb gently in center of each cookie. 5. Bake one baking sheet at a time at 375F (190C) for 7
to 9 minutes, or until cookies are set. DO NOT OVERBAKE. Press centers again with small measuring spoon. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. 6. For peanut butter cream filling, combine peanut butter
and shortening in medium bowl. Beat at low speed of electric mixer until blended. Add icing sugar. Beat on low speed until blended. Add milk and vanilla. Beat on low speed until smooth. Fill centres of cooled cookies. Makes about 4 dozen cookies -----
How To make Chocolate & Peanut Butter Buttons's Videos
Peanut Butter Cheesecake | No Bake Recipe
This no bake peanut butter cheesecake is extremely easy to make and tastes incredible. The recipe and simple instructions that I provide to you will leave you feeling accomplished and proud that you can create something so tasty in the comfort of your own home. Please enjoy.
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Serves - 8 -16 People (Depending On Slice Size)
Ingredients -
Base -
266g (9.3oz) - Oreo Cookies, Cream Included - See Note Below
75g (2.6oz) - Unsalted Butter, Melted
1/2 tsp (2.5g) - Sea Salt Flakes
Cheesecake -
550g (1.2lb) - Cream Cheese
190g (6.7oz) - Icing Sugar, Sifted
250g (8.8oz) - Smooth Peanut Butter
1/2 tsp (2.5ml) - Vanilla Bean Paste - Substitute for 1 tsp (5ml) - Vanilla Extract or Vanilla Essence
125ml (1/2 Cup) - Thickened Cream
Chocolate Ganache -
150g (5.2oz) - Dark Chocolate Chips or Chunks
16
0ml (2/3 Cup) - Thickened Cream
Notes -
The base of this cheesecake can be made with any of your favourite biscuits or cookies. If you are substituting them, increase the amount of melted butter in the base mixture to 100g (3.5oz) to compensate for the cream that is in the centre of the Oreos.
Making this by hand is very simple. With the base, place the ingredients into a large mixing bowl and and using a meat mallet, your hands or something heavy, crush the ingredients together to form that wet sand look.
As for making the cheesecake, place the ingredients into a mixing bowl (following the recipe steps) and using a potato masher or spatula, mix the cream cheese together until extremely smooth (this will take a few minutes longer than using a stand mixer). Add in the remaining ingredients and either using a whisk or spatula, continue mixing until everything is very well combined. Continue recipe instructions as per normal.
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Chocolate Peanut Butter Levain Style Cookies!- The Scran Line
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RECIPE:
225g - 1 cup unsalted butter, softened
315g - 1 1/2 cups granulated sugar
2 large eggs
50g - 1/2 cup Dutch process cocoa powder
225g - 1 1/2 cups all-purpose flour
150g - 1 cup cake flour
3/4 tsp baking soda
1 tsp cornstarch
1/2 tsp salt
600g - 3 cups peanut butter chips
Preheat your oven to 410°F. Line three baking sheets with baking paper. Set aside.
Add the cocoa powder, all-purpose flour, cake flour, baking soda, cornstarch and salt to a small mixing bowl and use a whisk to combine. Set aside.
Add the butter and sugar into a large mixing bowl. Use an electric hand mixer to cream until pale and fluffy. About 3 minutes. Add the eggs one at a time and mix each time until well combined. You’ll want to scrape down the bowl before you add each egg. Add the dry ingredients and use a wooden spoon or spatula to mix everything until a dough forms and no dry ingredients are showing. Add the peanut butter chips and mix until evenly distributed in the dough.
Use a large ice cream scoop (holds 3 tbsp) to double scoop balls of dough. So all up the dough balls will be 6tbsp in size. You don’t want to shape these into balls, leave them a rough ball shape but flatten slightly before baking. Add 4 cookies on each tray before baking. Bake for 7 minutes. Cookies will be very fudgy and soft when they come out of the oven. Let them cool completely on the tray before serving.
Notes
Cookies can be stored in an airtight container for up to three days.
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0:00 3 easy ways to help grow this channel!
1:31 Intro to Levain Cookies!
1:58 Let's make cookies!
4:26 How to scoop cookies!
5:23 Time for a taste test!
6:21 Don't forget to subscribe!
3 Ingredient Chocolate Peanut Butter Fudge | One Pot Chef
After several experiments, I think I may have struck upon the PERFECT three ingredient Chocolate Peanut Butter Fudge recipe! Smooth, chewy dark chocolate fudge with a cool layer of peanut butter that compliments the chocolate layer. Super easy and super addictive, this fudge is guaranteed to please - give it a go! :)
Ingredients:
375g of Good Quality Dark Chocolate (or Chocolate Melts)
400g Can of Sweetened Condensed Milk
1 Cup of Smooth (or Crunchy) Peanut Butter
Preparation Time: About 5 minutes
Chilling Time: About 4 hours
MAKES 20 SQUARES (APPROX)
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“Bright Wish“
by Kevin MacLeod
Royalty Free Music - Used with Permission under Creative Commons license.
Chocolate Peanut Butter Fudge | One Pot Chef
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Chocolate Peanut Butter Fudge is a decadent, outrageous treat. Smooth melted chocolate is combined with butter, peanut butter and your choice or crushed nuts or cookie crumbs, then set in a foil tray and sliced into even squares.
Perfect for movie nights, school bake sales or as a solitary, naughty indulgence!
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RECIPE FACT SHEET
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INGREDIENTS IN THIS DISH:
375g Milk Chocolate Buttons / Chips
125g Unsalted Butter
150g Smooth Peanut Butter
12 Sweet Biscuits / Cookies (or 1/2 Cup of Crushed Nuts)
Preparation Time: 5 minutes
Chilling Time: 20 minutes
ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC
(Look up Google for a converstion chart if using Imperial)
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Music by Kevin McLeod (Used with Permission)
I’ve CRACKED the BEST COOKIE RECIPE EVERRRR | Choc Peanut Butter Crack Cookies | Marion's Kitchen
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Peanut Butter Fudge
This quick and easy peanut butter fudge recipe is rich, creamy, and melts in your mouth for an amazing salty-sweet treat. You can make it in just 10 minutes with three ingredients, it's perfect for the holiday season and it makes a great gift too.
RECIPE:
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