Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.
Preheat oven to 325 degrees F. Line an 8 x 8-inch square baking dish with parchment paper. Spray with nonstick cooking spray.
In a large bowl, using an electric mixer, whip eggs, sugar, honey and vanilla until blended. Beat in Betsy's Best almond butter until well combined and smooth. Stir in cocoa powder, baking soda and salt. Fold in chocolate chips/chunks.
Spread brownie mixture evenly into prepared pan.
Bake for 30-35 minutes, or until a toothpick inserted in center comes out clean.
Yield: 12 squares.
ull size makes a better cookie.
Preheat oven according to
I don't have a chocolate chip cookie recipe, other than adding chocolate chips to my Butter/Sugar Cookie recipe.
I have found that the best chocolate chip cookie recipe is on the Nestle chocolate chips package.
Those Toll House cookies can't be beat!
Cream peanut butter and butter.
Mix in sugars thoroughly. Beat in egg and vanilla. Sift dry ingredients, then mix slowly in creamed mixture. Chill 1/2 hour.
Roll into small balls.
Place on ungreased cookie sheet. Flatten with fork.
Bake at 350\u00b0 for 15 to 18 minutes.
Heat oven to 375\u00b0.
In large bowl, beat brown sugar, sugar, margarine and shortening until light and fluffy.
Add vanilla and egg, beat well.
Add flour, baking soda and salt, mix well.
Stir in chocolate chips.
Drop by teaspoonfuls 2 inches apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes or until light golden brown.
Cool 1 minutes, remove from cookie sheets.
Makes 4 dozen.
br>Melt 2 tablespoons of butter in a 9 x 9
Cream together the sugars, Crisco, peanut butter.
Add the eggs and vanilla.
Sift the dry ingredients together and add gradually until blended well.
Roll into tablespoon size balls.
Roll cookie dough balls into sugar.
Place on cookie sheets- do not mash with fork in normal \"peanut butter cookie\" fashion!
Bake at 350\u00b0 oven for 11-13 minutes.
ixer mix the pulp with soft butter, hot milk, salt, pepper, baking
Lightly spray the inside of muffin tins with nonstick spray. With a paper towel or tissue, gently wipe the spray inside each muffin cup.
Spread soft butter around inside of each muffin cup liberally.
Set aside tins in cool place.
Into a bowl, put 1/3 cup flour, 1/3 cup confectioners sugar and 1/2 teaspoon cinnamon; mix well, then add the fresh or hard frozen berries and mix well. Reserve at room temperature.
Put one sprig or generous shake of rosemary down the middle of each fish.
Chop all the other herbs and seasonings and mash them into the soft butter.
Use this to coat the fish generously on each side.
Griddle, barbeque or grill it for 4-5 minutes on each side or till the skin is well browned and the flesh flaking off the bone.
Baste frequently with the butter that runs off.
Serve at once with fresh peasant bread and a salad or a simple green vegetable.
Mix well peanut butter, soft butter, corn syrup, vanilla and salt.
Stir in powdered sugar and nuts.
Knead well.
Spread into buttered cookie sheet.
Press smooth.
Refrigerate.
Cream sugar, oil and powdered sugar. Add soft butter, eggs, flour which has been sifted with soda, cream of tartar and salt. Mix well. Add vanilla. Chill. Make inch ball, then flatten. Put on greased cookie sheet. Bake at 350\u00b0 for 10 to 15 minutes, until light brown.
Cream soft butter or margarine with peanut butter and sugar. Drop on cookie sheet by rounded teaspoons.
Flatten in crisscross pattern with a fork and bake for 10 to 12 minutes in a 350\u00b0 oven. Let cool, then place on plate.
(Chocolate chips can be added.) Makes about 2 dozen cookies.
Mix peanut butter cookie mix as directed on box.
Divide dough into 36 balls which are the size of a walnut.
Place in greased small muffin tins.
Bake 10 minutes at 350\u00b0.
Remove from oven and place a peanut butter cup in center of each ball.
Return to oven for 3 minutes.
Remove from oven and place in refrigerator.
Store in airtight container.
Yields 36.
cake' use, ice with lemon butter icing (made by mixing 1
Use a 13 x 9-inch cookie pan.
Mix cake mix, soft butter, egg and nuts with a mixer.
Spread in pan; do not grease.
Blend butter into other ingredients using spoon.
Chill 1 to 2 hours.
Roll out on floured pastry cloth or board to 1/8-inch thickness.
Cut into round with 2 1/4-inch cutter.
Place on ungreased baking sheet and bake at 375\u00b0 for 7 to 10 minutes, until light golden brown.
These cookies are delicious plain or made into a sandwich cookie, filling with a Chocolate Buttercream Frosting. The Austrian manner is to spread the top of sandwich with a thin jam and dribble a chocolate icing on top.
Then sprinkle with slivered almonds.
Mix first four ingredients until smooth.
Add egg and mix well.
Mix in the rest of ingredients.
Roll into small balls and flatten with fork onto a greased cookie sheet.
Bake at 350 for 10 minutes.
nd sugar.
Cut in soft butter until particles are fine.