oz of semi sweet chocolate in the top of a
et aside.
Combine water, butter and cocoa in a heavy
large bowl stir together peanut butter with sugar, egg and vanilla
Heat oven to 375\u00b0.
Stir peanut butter bar mix, margarine, water and egg together thoroughly in a medium bowl.
Drop by spoonfuls onto ungreased cookie sheet.
Bake 10 to 12 minutes, until light golden brown.
Cool completely on wire rack.
Squeeze packet of frosting about 10 seconds and frost each cookie with packet of frosting.
Makes 2 dozen 2 1/2-inch cookies.
Preheat oven to 375\u00b0F.
In large bowl, beat sweetened condensed milk and peanut butter until smooth.
Add biscuit mix and vanilla; mix well.
Shape into 1-inch balls.
Roll in sugar.
Place 2 inches apart on ungreased cookie sheets.
Flatten with fork.
Bake 8 to 10 minutes or until golden brown.
Cool.
Store tightly covered at room temperature or freeze for future use.
For chocolate peanut butter cookies, add 1/4 cup cocoa and a dusting of cinnamon to the batter.
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.
Blend Chocolate Peanut Butter Swirl Frozen Dessert and all other ingredients together until smooth. Pour into serving glasses.
Top with another dollop of CocoWhip.
Drizzle with warmed organic peanut butter and Jen's Zen Chocolate Sauce.
Sprinkle with chopped, roasted peanuts.
If you're in a sharing mood, this makes about 2 12-oz shakes!
rom burner.
Place the chocolate peanut butter in a small bowl and
ith parchment paper.
Melt chocolate and butter in a small saucepan
Preheat oven to 350 degrees.
Combine cake mix, peanut butter, eggs, and butter in large bowl. Beat until well mixed. Stir in chocolate chips.
Drop by rounded teaspoon baking sheets. Bake 8 minutes. Cool two minutes and transfer to cookie racks.
Preheat oven to 375\u00b0F.
In a large bowl beat butter, peanut butter, sugar, brown sugar and eggs on medium speed until well mixed.
Stir together flour, baking soda, and salt; gradually add to butter mixture, until well blended. Stir in cocoa.
Drop by rounded teaspoons onto an ungreased cookie sheet.
Bake for 8-10 minutes.
eparate bowl, cream together the butter, peanut butter, sugar, and brown sugar until
medium bowl. Whisk peanut butter, brown sugar, butter, corn syrup, granulated
f pan.
Melt white chocolate in a small heatproof bowl
Cream the butter, peanut butter and shortening with sugar in a large mixing bowl.
Add eggs and vanilla; blend well.
Combine flour, cocoa, baking soda and salt.
Blend into creamed mixture. Stir in nuts and chocolate chips.
Drop by teaspoon onto ungreased cookie sheet.
Bake at 350\u00b0 for 8 to 9 minutes (do not overbake). Cookies will be soft; they will puff during baking and flatten upon cooling.
Cool on cookie sheet until set, about 1 minute. Makes about 4 1/2 dozen (depending on size of cookies).
Arrange marshmallows in 8-inch square pan.
Combine chocolate, peanut butter and butter in saucepan.
Melt over low heat, stirring constantly.
Pour mixture over marshmallows and smooth into the cracks.
Refrigerate.
Cut into small pieces about 30 minutes before serving.
Cream peanut butter and margarine, add sugars and
Preheat oven to 350 degrees F (175 degrees C).
Line cookie sheet with parchment paper and lightly grease parchment paper
In a medium bowl, cream together the butter and sugar.
Stir in the eggs and vanilla.
Combine the flour, cocoa, baking soda and salt, stir into the creamed mixture until well blended.
Finally, fold in the chocolate/peanut butter chips.
Drop cookies by spoonful onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until set. Cool on wire racks.
mooth and fluffy; beat in peanut butter until smooth. Beat eggs and
peed -- except peanut butter pieces --.
Stir in Reese's peanut butter pieces (candy