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.
br>In large bowl, stir cookie base and topping ingredients until
ull size makes a better cookie.
Preheat oven according to
n large bowl, stir all Cookie Base ingredients until soft dough
Mix sugars, peanut butter, shortening, butter and egg in large bowl.<
Heat oven to 350\u00b0F
Spray bottom of 13x9-inch pan with cooking spray.
In large bowl, stir cookie mix, oil, water and egg until soft dough forms.
Press into pan.
Bake 15 to 18 minutes or until edges are light golden brown.
Cool 10 minutes.
In small microwavable bowl, microwave chocolate chips and butterscotch chips on High 1 to 1 1/2 minutes or until melted.
Spread evenly over base.
Refrigerate 30 minutes or until set.
For bars, cut into 9 rows by 4 rows.
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.
Sift flour once and measure.
Add salt and sift together.
Cream shortening thoroughly adding sugars gradually.
Add eggs one at a time beating thoroughly.
Add peanut butter, baking soda, water, and vanilla. Blend well.
Add flour gradually.
Roll into balls and smash with a fork.
Bake in a 350 degree preheated oven for approximately 10-12 minutes.
ood processor.
Mix together peanut butter, applesauce, and honey or agave
Prepare cookie mix according to package directions.
Roll the dough into 1 inch balls.
Place in greased miniature muffin cups. Press dough evenly onto bottom and up sides of each cup.
Bake at 350\u00b0 for 11 - 13 minutes or till set.
Immediately place a peanut butter cup in each cup; press down gently.
Cool for 10 minutes. Carefully remove from pans.
Yield 3 dozen.
br>In large bowl, stir cookie base ingredients until soft dough
Preheat oven to 375\u00b0.
In large bowl, combine margarine, water, eggs, peanut butter and 1/2 of package of cake mix.
Mix thoroughly.
Add remaining cake mix and stir until well mixed. Shape into 1-inch balls and place on ungreased cookie sheet about 3-inches apart.
Press with granulated sugar and fork.
Bake 8 to 10 minutes.
Cool.
n another small bowl. Beat butter, peanut butter, granulated sugar, brown sugar and
oupler, a 2-inch circle cookie cutter, a rolling pin and
Cut crust off bread.
Cut each slice into 6 sticks.
Toast sticks on a cookie sheet at 350\u00b0 for 5 to 7 minutes.
Melt in a double boiler 3 heaping tablespoonfuls peanut butter and 2 tablespoons margarine.
Crush 1 package graham crackers and 3 heaping tablespoonfuls powdered sugar.
Dip toasted sticks into melted peanut butter to coat.
Roll in cracker-sugar mixture and cool on wax paper.
Cream peanut butter and margarine, add sugars and
ups of the cake crumb peanut mixture to be used later
side.
Combine margarine and peanut butter in a mixing bowl; beat
Press the cookie mix into the bottom of a pie pan and bake on 350 for 8-10 minutes watching it so it doesn't burn. Let this cool.
Mix up the pudding and fill your shell. (Note you can add additional peanut butter to the pudding mixture if you'd like it to be even richer. Refrigerate.
Top with sugar free Cool Whip.
br>Place 1 cup peanut butter, sugar and butter in a bowl and