Easy 3 ingredients Peanut Butter Cookies #Shorts
See how to make these easy peanut butter cookies. This 3 ingredients cookie recipe is simple to make and these are gluten-free. #shorts #youtubeshorts #glutenfreecookies
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How to Make Peanut Butter Cup Cookies | Get Cookin' | Allrecipes.com
The top-rated peanut butter cookie recipe in this video is decadence incarnate. Mini peanut butter cups are pressed into freshly baked homemade peanut butter cookies, resulting in an indulgent dessert that nobody will be able to resist. Chef Nicole McLaughlin shares a quick and easy, scratch-made recipe that’s perfect for an after school snack or getting rid of all that extra Halloween candy!
#Cookies #GetCookin #Dessert #PeanutButter #Food #Allrecipes
Get the recipe here:
00:00 Introduction
00:20 How To Prepare Dry Ingredients
00:31 How To Prepare Wet Ingredients
00:49 Combining Ingredients
1:00 Baking Instructions
1:25 How To Add The Peanut Butter Cups
1:44 Taste Test
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How to Make Peanut Butter Cup Cookies | Get Cookin' | Allrecipes.com
Ultimate Peanut Butter Cup Cookies | Food Network
These cookies are serious about peanut butter.
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Peanut Butter Cup Cookies
Recipe courtesy of Food Network Kitchen
Total: 55 min
Active: 20 min
Yield: 12 cookies
Level: Easy
Ingredients
Nonstick cooking spray, for the muffin tin
1 cup creamy peanut butter
2/3 cup granulated sugar
1/3 cup packed light brown sugar
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
1 large egg
Coarse sanding sugar, for rolling
12 full-size peanut butter cups
1/4 cup chopped honey-roasted peanuts
Directions
Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with cooking spray.
Beat the peanut butter, granulated sugar, light brown sugar and salt in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the vanilla and egg on high until the dough comes together in a mass.
Pour some sanding sugar in a small bowl. Form the dough into 12 balls and roll to coat in the sugar. Put a dough ball in each muffin cup. Press the dough about 1/2 inch up the sides to make a shell. Fit a peanut butter cup into each dough shell. Bake until the edges of the cookies are set and golden, 10 to 12 minutes. Remove the tin to a cooling rack, then immediately top the peanut butter cups with a sprinkling of the peanuts. Cool 15 minutes, then remove the cookies to the wire rack to cool completely.
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Ultimate Peanut Butter Cup Cookies | Food Network
Reese’s Peanut Butter Temptations | 12 Days of Christmas Treats | Easy dessert for the holidays
* Reese’s Peanut Butter Temptations | 12 Days of Christmas Treats | Easy dessert for the holidays *
Bake up these easy treats for a surprise peanut butter cup cookie. They are so so good!
Thanks for watching! - Miss Annie
missannieshomeandkitchen.com
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A Whole Reese's Cup Inside of a Cookie!
Peanut butter infused chocolate chip cookies stuffed with Reese’s Peanut Butter Cups! A great way to use up any leftover Halloween candy.
RECIPE:
Ingredients
1 cup unsalted butter softened (226.8g)
1/3 cup creamy peanut butter (90g) I have NOT tried this with natural peanut butter
3/4 cup sugar (150g)
3/4 cup brown sugar tightly packed (150g)
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour (380g)
2 teaspoons cornstarch or cornflour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips I use half regular chocolate chips and half mini (semisweet), but you can do any combination. (340g)
16 Reese's Peanut Butter Cups standard size
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Instructions
00:00 Introduction
00:24 Place your Reese's Cups in the freezer so that they will harden and be easy to stuff in the cookie dough.
00:31 In the bowl of a stand mixer (or in large bowl using electrical mixer), cream together butter, peanut butter, and sugars until light and fluffy. Scrape sides of bowl.
01:02 Add eggs and vanilla extract. Beat until well-combined (again, pause to scrape down the sides of bowl, as needed).
01:13 In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
01:46 Gradually add flour mixture to batter while stirring on low speed until completely combined.
01:59 Stir in chocolate chips.
02:18 Place dough in refrigerator to chill 15-30 minutes (if dough is too sticky at 15 minutes, allow it to chill longer, it should be soft and pliable, but not messy).
02:27 Remove chilled dough from fridge and Reese's cups from freezer. Remove peanut butter cups from their wrappers.
02:33 Scoop dough by heaping 1 1/2 Tbs'-sized spoonful and press peanut butter cup sideways into the center. Scoop more dough, as needed, and form around peanut butter cup until it is completely concealed.
02:53 Roll into round ball and place on a wax-paper lined plate or tray. Return cookie dough balls to refrigerator for 15 minutes.
03:14 Preheat oven to 375F (190C) and line cookie sheets with parchment paper.
03:22 Place cookie dough balls at least 2 apart on cookie sheet and bake on 375 (190C) for 14 minutes, or until edges are just beginning to turn golden brown.
03:47 Allow cookies to cool completely on cookie sheet (they will be very fragile when hot) before serving. Enjoy!
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Peanut Butter Cup Cookies
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INGREDIENTS
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 egg
- 1/2 cup creamy peanut butter
- 1/2 teaspoon vanilla
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cup flour
- miniature peanut butter cups
INSTRUCTIONS
Cream butter and sugars until light and fluffy. Add egg, peanut butter and vanilla, mixing to incorporate after each addition. Sift flour, salt and baking soda. Add dry ingredients to creamed and mix throughly.
Roll into small, 1-inch, balls. Place in miniature muffin tins and push center down with fingers to create bowl shape. Place in preheated 375-degree oven for 8-10 minutes until lightly golden and puffed around the edges.
Immediately place unwrapped peanut butter cup in center of each cookie, pressing until level on top of cookie. Let cool for at least 10 minutes in the pan, otherwise the peanut butter cups and cookie may collapse and leak out.
After 10 minutes, remove from pan and let cool on rack. To finish the the cookies with seasonal flair, I love to drizzle chocolate (semisweet or milk) over the top.