Latest recipes

Chocolate-Dipped Peanut Butter Empanadas

Chocolate-Dipped Peanut Butter Empanadas

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Heat oven to 375 degrees. Let ½ of the roll of cookie dough stand at room temperature for 10 minutes to soften. (Refrigerate the rest for another use.) In a large bowl, break up the cookie dough. Add the cream cheese and beat on medium speed with an electric mixer until smooth. Set aside.

Unroll 1 pie crust and roll it out into a 12-inch round. Using a 4-inch round cookie cutter, cut the pie crust into 8 rounds, rerolling the dough as necessary. Repeat with the second and third crusts.

Spoon a scant 1 tablespoon of the cookie dough mixture on 1/2 of each round and flatten slightly. Bring the dough over the filling and press the edges together with a fork to seal. Cut a small slit on the top of each empanada and place on ungreased cookie sheets. Brush the tops with the beaten egg.

Bake for 12-16 minutes or until golden brown. Cool for 2 minutes and then remove from the cookie sheets to cooling racks. Cool completely, about 15 minutes.

Meanwhile, in small microwavable bowl, microwave the peanut butter chips and 2 tablespoons of the shortening on high for 1-1 ½ minutes, stirring every 30 seconds, until smooth. Dip 1 corner of each empanada into the melted chips on an angle, creating a diagonal line. Place on a piece of waxed paper and let stand 10 minutes, or until coating is set.

Meanwhile, in small microwavable bowl, microwave the chocolate chips and remaining 2 tablespoons shortening on high for 1-2 minutes, stirring every 30 seconds, until smooth. Holding the undipped corner of the empanada, dip the peanut butter-coated empanadas into the melted chocolate on the opposite angle so that some of the peanut butter coating is still visible. Refrigerate for 10 minutes or until the chocolate is set. Sprinkle with powdered sugar. Store covered in refrigerator.

Peanut Butter and Jelly Empanadas

The classic lunchtime favorite gets an updated twist with these easy PB&J empanadas. Bake them in advance to pack in lunch bags throughout the week, or serve them warm out of the oven as an after school snack. You may want to double the recipe because this one is a hit with both kids and grown-ups.

Technique tips: A little flour on the cutting board and rolling pin will keep everything from sticking. If you don't have the right sized cookie cutter, you can use the rim of a small bowl to cut out the circles.

Swap options: Replace pie crust with puff pastry for a flakier option. Swap the strawberry jam for grape or raspberry.


1. Heat oven to 375°F. Let 1/2 roll of cookie dough stand at room temperature 10 minutes to soften. (Refrigerate 1/2 roll cookie dough for another use.) In large bowl, break up cookie dough. Add cream cheese beat on medium speed with electric mixer until smooth. Set aside.

2. Unroll 1 pie crust roll into 12-inch round. Using 4-inch round cookie cutter, cut into 8 rounds, rerolling dough as necessary. Repeat with second and third crusts.


3. Spoon scant 1 tablespoon cookie dough mixture on half of each round flatten slightly. Bring dough over filling press edges with fork to seal. Cut small slit on top of each empanada place on ungreased cookie sheets. Brush tops with beaten egg.

4. Bake 12 to 16 minutes or until golden brown. Cool 2 minutes. Remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

5. Meanwhile, in small microwavable bowl, microwave peanut butter chips and 2 tablespoons of the shortening on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until smooth. Dip 1 corner of each empanada into melted chips on an angle, creating a diagonal line. Place on waxed paper let stand 10 minutes or until coating is set.

6. Meanwhile, in small microwavable bowl, microwave chocolate chips and remaining 2 tablespoons shortening on High 1 to 2 minutes, stirring every 30 seconds, until smooth. Holding undipped corner, dip the peanut butter-coated empanadas into melted chocolate on opposite angle so that some peanut butter coating is still visible. Refrigerate 10 minutes or until chocolate is set. Sprinkle with powdered sugar. Store covered in refrigerator.

Chocolate Dipped Berry Empanadas

Flaky crust filled with sweet berries dipped in chocolate. can't get much better than this!



  • 2 boxes premade pie crust (4 crusts)
  • 2 12oz bags frozen berries (I used bags that contained blackberries, blueberries, raspberries, strawberries and cherries) NOTE: You can also use fresh berries - you'll need about 4 cups worth.
  • 4 tbsp butter
  • 1/2 cup sugar
  • 1 Tbsp vanilla
  • 3 Tbsp corn starch
  • 1 egg + 1 Tbsp water (for egg wash)
  • sugar, for dusting

Chocolate Ganache



  1. Bring pie crusts to room temperature.
  2. Preheat oven to 450 F degrees. Line baking sheet with parchment paper.
  3. In a large pan, melt the butter on high heat.
  4. Add the berries and sugar to the pan and stir to coat the berries.
  5. Once the berry juice beings to bubble, remove 1/2 cup of the juice and combine it with 2-3 Tbsp of corn starch. Whisk the juice and starch together until all lumps are gone. Add this mixture back into the pan with the berries. Bring to a boil to thicken, stirring often and cook for 2-3 minutes.
  6. Once the mixture has thickened, remove from heat and allow to cool for 15 minutes.
  7. On a lightly floured surface, unroll pie crusts. Using a rolling pin, flatten out crust until it's as thin as a dime.
  8. Using a 3in round cookie cutter, cut dough rounds and place on cookie sheet.
  9. Brush egg wash around edges of dough round.
  10. Spoon 1-2 tsp of berry filling into the center of each round. Fold the round over and press the edges closed with a fork.
  11. Bake 9-11 minutes or until golden brown.
  12. Cool on wire racks.

Chocolate Ganache

  1. Melt butter and chocolate together on low heat until smooth.
  2. Add the cream and stir until combined and smooth.
  3. Dip cooled empanada in the melted ganache.
  4. Set on wire rack to cool and harden before serving.

Please be sure to check out what my fabulous co-hosts are bringing to the table:

Chocolate Dipped Peanut Butter Bites

  • 2 Tbsp Bob’s Red Mill Flaxseed Meal
  • 6 Tbsp Warm Water plus 6 Tbsp Warm Water
  • 3/4 cup Bob's Red Mill Brown Rice Flour
  • 1/2 cup Bob's Red Mill Oat Flour
  • 1/4 cup Bob’s Red Mill Vanilla Protein Powder Nutritional Booster
  • 1/3 cup Brown sugar
  • 1/2 tsp Guar Gum
  • 1/2 tsp Salt
  • 1/4 tsp Baking Powder
  • 1/2 cup Natural Peanut Butter
  • 15 drops Vanilla Stevia
  • 1/2 tsp Apple Cider Vinegar
  • 3 oz Dairy Free Dark Chocolate

In a small bowl, combine the flax meal and 6 tablespoons warm water allow to sit for 5 minutes.

Combine the brown rice flour, oat flour, protein powder, brown sugar, guar gum, salt and baking powder in a large bowl. When completely combined, add the flax gel, peanut butter, stevia, apple cider vinegar and warm water. Mix well to combine. Using a tablespoon, scoop and roll the dough into balls. Place on a parchment lined cookie sheet. Place the cookie sheet in the freezer while you preheat the oven to 350°F. Once the oven is preheated, bake the dough balls 15 minutes. Allow to cool completely before dipping in the melted chocolate.

Place the chocolate in a microwavable bowl. Heat for 1 minute and stir. Heat for an additional 30 seconds if needed and stir. Continue to heat at 30 second intervals until melted. Dip the bottoms of the peanut butter balls in the chocolate and place on a pan lined with piece of wax paper to cool. Place the pan in the fridge until the chocolate has hardened.

Sarena Shasteen has been an avid health food and fitness enthusiast from an early age. She holds a degree in Culinary Arts from The Art Institute of Atlanta, a certification in Fitness Nutrition, and is a certified Fitness Trainer from International Sport Science Association (ISSA). Becoming a Personal Trainer and Specialist in Fitness Nutrition has been a lifelong goal of hers. Sarena enjoys helping others reach their health goals by teaching them that health and fitness are not only achieved in the gym, but also through fun everyday activities. Now a food writer, recipe developer, personal chef, Personal Trainer, and Specialist in Fitness Nutrition, she enjoys sharing with others that healthy living can be fun and delicious. Keep up with her at The-Non Dairy Queen and on Facebook and Twitter.

Why Should You Bake Cookies?

Before we jump into the recipe of this particular cookie, I am going to talk about why you would actually bake them instead of running to the store to get packaged cookies that are ready to be eaten on the go because many of you might be wondering whether baking cookies is actually worth the hassle or not.

As someone who has spent years trying to find the best cookies and to develop the same flavors in my own cookies, I would say that baking your own cookies is worth all the hassle. Actually, I wouldn’t even call the work a hassle. I find it to be therapeutic and calming.

Create Your Own Mix

But really, baking is an art. You have to know what to do and have all the required ingredients with you. Everything will come together as you take each step at a time. You can add whatever you want to the batter to make the cookies taste how you want them to. And you can add nuts, chocolate chips, even pumpkin puree if you want to.

You will not be able to customize the cookies you get from the store. For many people, that might not sound all that bad, but I always like to have the option to add or subtract things according to my taste.

Fresh Cookies Each Time

Another great benefit you get from baking your own cookies is that they are absolutely fresh. You can take it out of the oven and pop it in your mouth once it has cooled down a bit. And you can experience them melting in your mouth, now that’s not something you can get from store-bought cookies.

The cookie recipe in Menu & Search and Land O Lakes are very similar to the one I have here. You can check that out as well if you are looking for some diversity and thinking of what you can use as toppings for the cookies you are about to bake.

Now, without further ado, let’s get started with the recipe!

The Ingredients You Need to Bake Chocolate Dipped Peanut Butter Cookies

  • 2 1/2 cups of all-purpose flour (you can add mix bread flour and all-purpose flour together as well)
  • 1 cup white sugar
  • 1 cup brown sugar (make sure to pack it down with your hand or spoon)
  • 1 cup creamy peanut butter (if you like the chunky ones, then you can release the creamy one with it)
  • 1 cup melted brown butter (if you don’t know how you brown butter, use regular butter)
  • 1 tbs baking powder
  • 1 tsp baking soda
  • 1 whole egg and an egg yolk
  • 1 tsp vanilla extract
  • Melting chocolate for dipping
  • 1.5 cup chocolate chips (optional)


Follow the instructions below to have great chocolate-dipped peanut butter cookies:

Step 1: Make Preparations for the Cookies

One thing you would want to do 10 minutes before you start baking is preheating the oven. You always want to do this before you start baking something in it, so the food starts cooking from the start. 10 minutes at 350 degrees should be a good start.

You should have all the ingredients lined in front of you measured out, so you don’t have to keep running around finding things you need to add in. You might forget to add something or measure it incorrectly.

Step 2: Mix the Batter

That a stand mixer or a hand mixer. If you don’t have either, you can work with a whisk as well. Now add in the melted butter, peanut butter, and the two sugars together. Mix them properly until they have creamed together properly. This will ensure the two kinds of butter and sugar is distributed properly throughout the cookies.

When you see a creamy mixture, you can add the eggs, first add the yolk. Make sure it is mixed properly with the butter and sugar, then you can add the whole egg. Take it one at a time, so there is no mess, and the batter thins out evenly. This will make the batter well structured.

You might have to occasionally scrape the sides of the bowl, use a spatula to do so. Otherwise, you will have unmixed chunks that will not bake properly in the oven.

Now you can add in the baking powder, baking soda, and vanilla into the mix. Make sure to mix this up properly, so there is no lump of powder anywhere. And you want all your cookies to rise evenly.

The last thing you have to add is the flour, make sure you have sifter it properly, and there are no lumps. You don’t want to bite into raw flour when you have the cookies. Pour it in and give everything a good mix, don’t forget to scarp the side of the bowl this time.

This is an optional step. If you’re planning to add the chocolate chips, then you have added it at the very end. Don’t use the mixer for this step. Just fold in the chocolate with the batter, the mixer will destroy the chocolate chips, and you will only find little bits of it in the cookies.

Step 3: Form Cookie Shapes and Bake

Once everything is combined together, we can now scoop out the cookie dough and lay it all on a baking tray. You can scoop them all out and pop it in the freezer for an hour. This is an optional step, one most people don’t like to follow because patience is not an easy virtue to have when it comes to cookies.

The recipe makes about 4 dozen cookies. You might not want to bake all of them at the same time, so you can store them in your fridge for up to a month. Now take out the number you want to bake and roll them to a ball. Lay them on a baking tray and pop them in the preheated oven for 15-18 minutes.

Step 4: Garnish and Eat

After the baking is done, take them out and let the cookies cool.

While they are cooling, you can make the melting chocolate in a bowl and heat it in a microwave oven. You could also use a stove if you want to. Leave it in till they are almost melted and take it out to give a stir. It should melt completely at this point. They are absolutely ready to become the dipping on the cookies!

And the final step here is to lay down a large piece of paper towel under the cooling rack to avoid messy tables and countertops from the melted chocolate. Then one by one, dip 1/3 of the cookies into the chocolate. If you want more chocolate, then you can dip half of it in as well.

You have to be a little patience here and let the chocolate harden before to start munching on them.

Final Words

Yay! We have successfully made some of the best chocolate-dipped peanut butter cookies in the world. You deserve a pat on the back and at least two of these delicious cookies as rewards.

Chocolate Peanut Butter Elvis Empanada

1. In a large bowl mash the peeled bananas until you have a semi-smooth consistency.

2. Add RX Nut Butter and continue to blend the mixture until the peanut butter is fully incorporated. Add Cocoa powder and milk chocolate morsels and fold together.

3. Once all ingredients are fully incorporated, allow the filling to rest in the refrigerator overnight (or at least 1 hour if making day of).

4. Preheat oven to 350 degrees.

5. On a lightly floured surface lay out puff pastry sheets and allow to come to room temperature. Once the dough is tempered use a 3 in circle cutter to punch out empanada circles

6. Lay all of your circles out on a lightly floured surface and using a standard egg wash, lightly brush 1 half of the circle cut dough on the outer edge where you’ll seal one side to the other.

7. Place 1 1/2 tbsp. of the filling on each circle and fold the dough in half over the filling. Press lightly to seal the dough into a pouch.

8. One at a time take each pouch in one hand with the flat side closest to your palm. Using your other hand, starting at one side, make one small fold toward the center pressing lightly. Repeat this step around the half-circle until the entire pouch has a series of folds that make the perfect empanada after baking.

9. On a non-stick sheet tray place each empanada with space in between and brush lightly with standard egg wash. Bake for 10-12 minutes (depending on oven) or until golden brown

Chocolate Sauce:

1. Whisk together cocoa powder, RX Chocolate Peanut Butter and sugar until smooth.

2. Transfer to a sauté pan add the salt and water and bring to a boil over medium heat. Allow to simmer for 1 minute and add vanilla.

3. Transfer to temperature safe container and let cool in the refrigerator for 30 minutes.

Chocolate Dipped Peanut Butter Cookies


  • 1 cup peanut butter (preferably chunky)
  • 3/4 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon flaky sea salt
  • 1 cup chocolate chips, melted
  • ½ cup peanuts, chopped


  1. Preheat the oven to 350 degrees Fahrenheit. Place the racks in the upper and lower third of the oven.
  2. In a medium sized bowl, mix the peanut butter, sugar, egg, and vanilla, until fully combined. Spoon 2 tablespoon balls of the mixture about 1 inch apart onto baking sheets lined with parchment paper. Flatten the mounds slightly with your hands then again with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle a small pinch of flaky sea salt on top of the cookies.
  3. Bake until golden around the edges, about 10-12 minutes, switching the position of the sheets halfway through baking. Transfer the cookies immediately to cooling racks to cool. Repeat with the remaining dough.
  4. Place the melted chocolate and chopped peanuts into two separate bowls. Dip half of each of the cookies into the melted chocolate then place back on the cookie sheets lined with parchment paper. Sprinkle the chopped peanuts onto the chocolate covered side of the cookie. Repeat with all the cookies then set aside for about 20 minutes to solidify.

Get Eitan In Your Inbox

The latest recipes, videos, and more. All sent straight to your email.

Eitan Bernath is a 19 year-old chef, food & lifestyle content creator, entertainer, TV personality, and entrepreneur, best known for his viral videos on social media that showcase his cooking expertise and captivating personality.

Chocolate Dipped Peanut Butter Cookies Recipe

This post may contain affiliate links. If you click one of these links and make a purchase, I may earn a commission at no additional cost to you. In addition, as an Amazon Associate I earn from qualifying purchases.

One of my husband’s favorite cookies is the peanut butter cookie. He loves the crisp crunch when he bites in and the smooth peanut butter flavor that follows.

Since Valentine’s Day is almost upon us, and I have some Chocoley chocolate left over, I decided to make him some peanut butter cookies and dip them in chocolate.

I won’t lie – I was definitely excited about this too. And so were my boys. My 3-year old was asking about cookies for a couple days leading up to me baking them.

I ended up using a recipe I’ve used before with great success. This recipe was courtesy of, and it makes 4 dozen cookies.

I decided to make all of the dough, but only dip a dozen in the chocolate, so I could save some for the future. Chocoley, the company that was kind enough to send us some chocolate to try, is unfortunately going out of business.

I have to hoard this delicious chocolate and make it last as long as I can. Check out the other recipes I made with this chocolate – White Chocolate Cheesecake Pops, Cookies and Cream Fudge, and Candy Cane Peppermint Bark!

Cookies are a pretty good place to start as a beginner, and they allow you to tweak them as you get more comfortable with baking in general. Adding a dipping chocolate and some sugar sprinkles was my easy way to spice these up.

This recipe called for brown sugar, white sugar, all-purpose flour, baking powder, baking soda, butter, vanilla extract, eggs, peanut butter, chocolate for dipping, and the sugar sprinkles.

Whew. Seems like a lot, but it comes together pretty quick and easy.

To start, I preheated the oven to 350 degrees. Then I pulled out my KitchenAid mixer. I was able to get the ingredients for all 4 dozen cookies in this thing. Woohoo!

I put the softened butter, peanut butter, and both sugars together in the mixing bowl. I then creamed them together, using a spatula to scrape down the sides.

Once it was all mixed thoroughly, I added the 2 eggs, one at a time, mixing well after each one. I had to scrape down the sides for this as well.

Next, I added the baking powder, baking soda, and vanilla extract. After a good mixing, I put the flour in.

Things can get a little tricky with this, since the mixer can have a hard time getting all the ingredients off the bottom. I started with mixing in the bowl, but I ended up using my hands to take the dough out and knead the dry ingredients at the bottom of the bowl into the dough.

Once the ingredients were mixed well, I started rolling chunks of cookie dough into balls. I made them about an inch or an inch and a half across.

With four in each row, I was able to fit a dozen on the silicone mat on the cookie sheet. Then I took a fork and made a criss-cross pattern in each cookie, because a peanut butter cookie isn’t a peanut butter cookie without that distinctive pattern!

The cookies can then go in the oven. The original recipe called for 6-7 minutes in the oven, but I have found, through trial and error (and depending on the size of my cookies!), that the time needs to be closer to 15-20 minutes.

When I checked them after 7 minutes, they were still raw. At around 18 minutes, they were just about done, and they got crispy after taking them out of the oven.

I let the cookies rest on the cookie sheet for a few minutes before I tried to move them to a wire rack. Once I moved them, I let them cool fully.

While I waited for the cookies to cool, I got to work heating up the chocolate. I put enough of the chocolate melts in the bottom of the bowl so that I would have a good inch or so of chocolate to dip the cookies in.

I melted the chocolate in the microwave at 50% power in 30 second intervals. Once it was almost melted, a good stir melted whatever was left.

Once I was ready to dip, I put a sheet of aluminum foil under the cooling rack to catch any drips from the chocolate. After dipping each cookie, I put it back on the rack to harden. I also shook out some sugar sprinkles on to the chocolate covered part of the cookies to give them a little red and white Valentine’s Day cheer!

They hardened quickly, and boy was my husband a happy guy when he got to eat one! Don’t they look yummy?

Watch the video: Dadler med valnød og chokolade - En af de nemmeste og lækreste snacks (January 2023).