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.
ull size makes a better cookie.
Preheat oven according to
large bowl stir together peanut butter with sugar, egg and vanilla
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.
arge bowl, cream the butter and peanut butter with a mixer.
Once
Preheat oven to 375*.
In a large bowl, stir together milk and peanut butter until combined.
Stir in Bisquick, 1/4 c sugar and vanilla.
Shape dough into 1.25\" balls and roll tops in the 1/3 c sugar.
Place sugar side up onto ungreased cookie sheets, 2 inches apart.
Bake 8-10 minutes or just until bottom starts to brown.
Immediately press a candy into each cookie; remove from cookie sheet to cooking rack.
n another small bowl. Beat butter, peanut butter, granulated sugar, brown sugar and
oupler, a 2-inch circle cookie cutter, a rolling pin and
All you have to do with this delicious recipe is simply heat the icing in the microwave for about 1 minute (or until completely melted).
Stir together with entire jar of peanut butter and quickly spread into a buttered 9 x 13 pan.
Let fudge harden in refrigerator or on the counter; cut and serve.
Quick and scrumptious.
Cream peanut butter and margarine, add sugars and
165 degrees C).
Stir peanut butter, 1 1/4 cup white
ups of the cake crumb peanut mixture to be used later
side.
Combine margarine and peanut butter in a mixing bowl; beat
Combine peanut butter and sugar in bowl; mix well.
Mix in egg.
Drop by small spoonfuls onto ungreased cookie sheet.
Press lightly with fork in crisscross design.
Bake at 375\u00b0 until light brown.
Yields 36 cookies.
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.
75\u00b0F; have ungreased shiny cookie sheets ready.
In a
br>Place 1 cup peanut butter, sugar and butter in a bowl and