oz of semi sweet chocolate in the top of a
et aside.
Combine water, butter and cocoa in a heavy
Mix peanut butter, sugar and eggs.
Add chips or chunks. Preheat oven to 350\u00b0.
Grease pan; spoon out cookie batter.
Cook 8 to 10 minutes.
Cool 5 minutes.
Ready to eat.
Preheat oven.
Reserve 1/3 cup frosting.
In large bowl, combine remaining frosting, peanut butter and egg; blend well. Lightly spoon flour into measuring cup; level off.
By hand, stir in flour.
Shape dough into 1-inch balls.
Place 2-inches apart on a lightly greased cookie pan.
Flatten each 2-inches thick with bottom of glass dipped in sugar.
Bake 10 to 15 minutes or until brown.
Cool 1 minute.
Remove from pan and cool completely. Lightly frost with reserved 1/3 cup frosting.
Yield: 48 cookies.
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!
Preheat oven to 375F.
In Large Bowl mix 2/3 of frosting, Peanut Butter, egg and blend well.
Heat oven to 375\u00b0.
Reserve 1/3 cup frosting.
In large bowl, combine remaining frosting, peanut butter and egg; blend well.
By hand, stir in flour.
Using about 1 tablespoon of dough per ball, shape dough into 1-inch balls.
Place 2 inches apart on ungreased baking sheets.
With the bottom of a glass dipped in sugar, flatten each ball to 2-inches in diameter.
Bake until set, about 4 to 7 minutes.
Do not overbake.
Cool 1 minute.
Remove from cookie sheet; cool.
Lightly frost with reserved 1/3 cup frosting.
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.
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.
anana, brown sugar, margarine and peanut butter until light and fluffy using
ntil well blended.
Add peanut butter; mix well. Blend in 1
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