Peanut Butter Cream Cheese Cookies

author Show Me the Yummy   6 month ago
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Chocolate Chip Shortbread Cookies

Chocolate Chip Shortbread Cookies are all the goodness of melt-in-your-mouth shortbread combined with a little bit of chocolate. Your family will love these easy tasty cookies! ________________________________________­↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ _______________________________________ Chocolate Chip Shortbread Cookies INGREDIENTS 1 cup butter, softened 2/3 cup powdered sugar 1/2 teaspoon vanilla extract 2 cups all-purpose flour 3/4 cup mini chocolate chips 8 oz melting chocolate wafers INSTRUCTIONS 1. In a large mixing bowl, use a hand mixer to beat together butter and powdered sugar until light and fluffy. Add in vanilla extract and beat until combined. 2. Add in flour and mix just until flour disappears. Fold in mini chocolate chips. 3. Transfer dough to a gallon-sized resealable plastic bag, or place between two layers of plastic wrap. Roll until 1/4 inch thick. Refrigerate on a flat surface until firm, about 1 to 2 hours. 4. Remove dough from plastic and use a butter knife to cut into equal-sized squares or rectangles. Transfer cut pieces to a parchment lined baking sheet. 5. Bake at 325 degrees for 18-20 minutes, until edges are just lightly kissed with brown. 6. Melt dipping chocolate in a small microwave safe bowl by microwaving on high for 30 seconds at a time, stirring between. Dip cookies in chocolate covering 1/3 or 1/2 of the cookie and transfer to parchment paper to harden. Thanks for watching! Don't forget to push "LIKE," leave a COMMENT below, and SUBSCRIBE! Feel free to SHARE this video too. PRINTABLE RECIPE: http://thestayathomechef.com/chocolate-chip-shortbread-cookies/ SUBSCRIBE to my channel: http://youtube.com/thestayhomechef FACEBOOK: https://www.facebook.com/TheStayAtHomeChef/ INSTAGRAM: https://instagram.com/thestayathomechef/ PINTEREST: https://www.pinterest.com/stayathomechef/ TWITTER: https://twitter.com/thestayhomechef CONTACT ME: stayathomechefblog@gmail.com Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...) Source: http://incompetech.com/music/royalty-... Artist: http://incompetech.com/

Easy Low Carb Peanut Butter Cookies

Follow me on... ➞ Instagram @lchfkitchenspaz - https://goo.gl/moVD5p ➞ Facebook: facebook.com/kitchenspaz - https://goo.gl/u39UJR ➞ Pinterest: Rebecca Wheeler - https://goo.gl/aQfPoZ Published on September 3, 2015 Filmed September 3, 2015 Easy Peanut Butter Cookies Ingredients: 1 cup Peanut Butter ½ Cup Sucralose 1 large Egg Dash of Vanilla extract Directions: 1. Preheat oven to 350* 2. Mix all ingredients together until well incorporated 3. Scoop out mix by the spoonful and put on prepared baking pan 4. Press down into cookie shape (can use fork for classic PB cookie look) 5. Bake for 10-14 mins, or until desired doneness 6. Let cookies cool thoroughly before devouring 7. Enjoy! ============

Triple Chocolate Cream Cheese Soft Cookies | How Tasty Channel

Super Soft and super easy! These cookies are improved by the cream cheese which make them super soft for days. To make them even more tasty I used three different chocolate chunks: white chocolate, milk chocolate and dark chocolate! Try them, you are not going to turn back! Please, leave a comment and subscribe to my channel for more recipe videos! FOLLOW ME: FACEBOOK: https://www.facebook.com/HowTastyChannel/ INSTAGRAM: https://www.instagram.com/howtastychannel/?hl=it PINTEREST: https://it.pinterest.com/howtastychannel/ -------------------------------------------------------------------------------------------------------- Video Gear Used For This Video: Camera: U.S.A. LINK: https://amzn.to/2Im0Z8E ITALIAN LINK: https://amzn.to/2rKoWzl Lens: U.S.A. LINK: https://amzn.to/2Ii8vW9 ITALIAN LINK: https://amzn.to/2rK0bDr Tripod: U.S.A. LINK: https://amzn.to/2IleHN0 https://amzn.to/2GkCjeZ ITALIAN LINK: https://amzn.to/2L30jH9 https://amzn.to/2rKK8Gg Lighting: U.S.A. LINK: https://amzn.to/2KZMetQ https://amzn.to/2wG456g ITALIAN LINK: https://amzn.to/2GgUIJP https://amzn.to/2rL7r26 DISCLAIMER: How Tasty is a member of the Amazon Affiliates Program. If you purchase through these links, you pay the same price, and How Tasty receives a small commission. This help supports the channel and allows us to continue to make videos like this. Thank you so much for your support! ------------------------------------------------------------------------------------------------------- Ingredients: Makes about 16 big cookies 1 stick (110 g) Unsalted Butter, softened at room temperature 2 oz (50 g) Cream Cheese (philpadelphia) 1 cup (180 g) Brown Sugar 1 large Egg (if you have a small egg, use 1 egg and 1 yolk) 1 teaspoon Vanilla Paste (or vanilla extract) 1 2/3 cups (250 g) All-Purpose Flour ¼ cup (40 g) Cornstarch 1 teaspoon Baking Soda 2 pinches of Salt About 6 oz (170 g) Chocolate Chunks (60 g white chocolate, 60 g dark chocolate, 60 g milk chocolate) Directions: In a medium size bowl whisk together the flour, the cornstarch, the baking soda and two pinches of salt. In a big bowl soften the butter and the cream cheese using a spatula. Add the brown sugar and work until well combined. Add the egg and vanilla paste and combine. Add the flour mix in two times and combine: you’ll reach a dense paste. Fold in the chocolate chunks. Using an ice cream scoop, take equal portion of the dough and place the balls on a baking sheet lined with baking paper; softly press the balls to slightly flatten. Add some extra chocolate chuncks on top and freeze them for 5-10 minutes. Place the balls on a baking sheet lined with baking paper (2 inch- 5 cm spaced). Bake in preheated oven at 320° F (160° C) for about 12 minutes, or until slightly golden on the edges. The center of the cookies will be very soft. Let cooling down the cookies on the baking sheet for about 10 minutes before remove them, then let them set for at least 30 minutes before eat them. You can store them in a cookie can for several days and they will stay very soft!

Low Carb Cream Cheese Cookies Recipe For Keto (1.5 NET CARBS)

How to make low carb cream cheese cookies for the keto diet! Easily THE BEST keto cream cheese cookie recipe you'll try. These low carb cookies are soft, chewy, buttery, & delicious! Connect With Me On Instagram: https://www.instagram.com/thejoeduff -------------------------------------------------------------------------------------------------------------- Low Carb Keto Cream Cheese Cookie Essentials: Food Scale: http://amzn.to/2u7Fgg6 Coconut Flour: https://amzn.to/2LaPn9H Coconut Oil: https://amzn.to/2J8ChfT Erythritol: https://amzn.to/2J2Ltiu *Optional: Low Carb Chocolate Chips: https://amzn.to/2J2hgzX ----------------------------------------------------------------------------------------------------------- Keto Cream Cheese Cookie Ingredients: Wet Ingredients: 6 Oz (168g) Cream Cheese 1 Egg 2 Tbsps (30g) Freshly Squeezed Lemon Juice 1 Tsp Vanilla Extract 3 Tbsps (42g) Coconut Oil Dry Ingredients: 1/2 Cup (64g) Coconut Flour Heaping 1/3 Cup (50g) erythritol Keto Cream Cheese Cookie Instructions: Add all the wet ingredients into a medium sized bowl. Use a hand mixer to combine the ingredients. Once combined add the dry ingredients. Now use a spatula to combine those ingredients until a dough develops in the bowl. Once it does use a cookie scoop to form 18 equal sized cookies, and bake at 350 degrees for 8-10 minutes. Score the cookies with a fork halfway through baking Let the cookies cool in the tray, and enjoy! Recipe makes 18 servings - Macros per serving: 64 Calories Fat: 5g Carbs: 2.75g Fiber: 1.25g Protein: 1.5g 1.5 NET CARBS per serving *Note: Erythritol is a ZERO calorie sweetener and as such is not included in the macronutrients. ---------------------------------------------------------------------------------------------------------------- Free 20 Mug Cakes E-Book: http://bit.ly/WeeklyRecipeNewsletter ----------------------------------------------------------------------------------------------------------------

No-Bake Peanut Butter Cheesecake Recipe

Delicious and easy to make No-bake peanut butter cheesecake. This recipe doesn't require gelatin. Super rich flavor and texture peanut butter and chocolate cheesecake. If you a peanut butter lover you must try this cheesecake recipe. More Cake Recipes: No-Bake Nutella Cheesecake: http://bit.ly/NBNutellaCheesecake Giant Oreo Cake: http://bit.ly/GiantOreoCookie Strawberry Mousse Mirror Glaze Cake: http://bit.ly/StrawberryMirrorGlaze No-Bake Strawberry Cheesecake: http://bit.ly/StrawberryCheesecakeTCF Tiramisu Cake: http://bit.ly/AmazingTiramisu Flourless Chocolate Cake: http://bit.ly/GlutenFreeCake Matcha Crepe Cake: http://bit.ly/MatchaCrepe Number Cake: http://bit.ly/NumbersCake FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Support The Cooking Foodie! Check out my Patreon at https://www.patreon.com/TheCookingFoodie - you can get access to special content, behind the scenes photos, videos and more cool stuff! My favorite kitchen equipment: https://www.amazon.com/shop/thecookingfoodie Ingredients: For the base: 270g (9.5 oz) biscuits/graham crackers 100g (7 tablespoons) melted butter For the filling: 2 1/3 cups (525g) cream cheese 1½ cups (187g) powdered sugar 1 cup (250g) peanut butter 1 teaspoon vanilla extract 1/2 cup (120 ml) heavy cream For the chocolate ganache: 2/3 cup (160 ml) heavy cream 125g (4.4 oz) dark chocolate Method: 1. In a food processor, process biscuits until crumbs are formed. Add melted butter and process again until combined. press into bottom of 9-inch (23 cm) springform pan. Refrigerate while making the filling. 2. In a large mixing bowl beat cream cheese and powdered sugar. Beat until smooth and creamy. Add peanut butter, vanilla extract and beat again until smooth and creamy. Add the heavy cream and beat 2-3 minutes more until smooth. 3. Pour the cheesecake mixture into the springform pan. Refrigerate for at least 6 hours or overnight. You can also freeze the cake. 4. Prepare the ganache: in a small saucepan bring to simmer heavy cream, remove from heat and add chopped chocolate. Let stand 1 minute and stir until the chocolate has melted and the ganache is smooth. 5. Let cool slightly and pour over the cheesecake. You can pour straight into the springform pan or open it and then pour the ganache. 6. Refrigerate for at least 1 hour before serving. •The cake doesn't contain gelatin, so it won't be very stable. For better results freeze the cake for 1 hour before serving. Kitchen Equipment: 9-Inch Spring Form Pan: http://amzn.to/2sJTVPV Cake stand: http://amzn.to/2yA1Wrz Food Processor: https://amzn.to/2rCA4PO Camera Gear: Canon EOS 80D: http://amzn.to/2CkSMOr Sigma 17-50mm f/2.8 Lens: http://amzn.to/2HbPUHf Tripod: http://amzn.to/2BsTHPP *some links provided above are affiliate links

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FULL RECIPE: https://shwymy.co/pb-cc-cookie

These Peanut Butter Cream Cheese Cookies only contain 8 ingredients: peanut butter, cream cheese, brown sugar, granulated sugar, vanilla, egg, baking soda, and salt! Ultra chewy, moist, and peanut butter-y! Perfect with a sprinkle of sea salt or melted dark chocolate.

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