Preheat oven to 350\u00b0.
In large bowl, beat condensed milk, peanut butter, egg and vanilla until smooth.
Add biscuit mix; mix well.
Chill at least 1 hour.
Preheat oven to 375\u00b0.
In large mixer bowl, beat condensed milk and peanut butter until smooth.
Add biscuit mix and vanilla; mix well.
Shape into 1-inch balls.
Roll in sugar.
Preheat oven to 375.
In large mixer bowl; beat milk and peanut butter until smooth.
Add bisquick and vanilla, mix well. Shape into 1 inch balls and roll in granulated sugar.
Place 2 inches apart on ungreased cookie sheet.
Bake 6 to 8 minutes or until lightly browned.
Press candy kiss in center of each cookie immediately after baking.
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 350\u00b0.
Combine milk, peanut butter, egg and vanilla.
Beat until smooth.
Add biscuit mix and mix well. Chill 1 hour.
Shape into 1-inch balls.
Roll in sugar.
Place 2 inches apart on ungreased baking sheet.
Flatten with fork.
Bake 6 to 8 minutes or until lightly brown.
You can make Peanut Blossoms from this recipe.
Follow directions as directed except do not flatten.
Bake as directed.
Press a solid milk chocolate candy drop in center immediately after baking.
HEAT oven to 375\u00b0F.
CREAM together shortening, peanut butter, brown sugar and 1/2 cup sugar. Add egg, milk and vanilla. Beat well.
STIR together flour, baking soda and salt. Add to creamed mixture. Beat on low speed until stiff dough forms.
SHAPE into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.
BAKE 10 to 12 minutes or until golden brown.
TOP each cookie immediately with an unwrapped chocolate piece, pressing down firmly so that cookie cracks around edge. Remove from cookie sheets to cool.
Preheat oven to 375 degrees fahrenheit.
Mix dry ingredients in a separate bowl.
Mix shortening, peanut butter, vanilla, milk, and egg in separate bowl.
Combine wet and dry ingredients. Mix until dough is formed.
Shape int balls approximately the size of a standard golf ball.
Fill a small dish with sugar. Roll balls in the sugar until coated.
Place balls on ungreased cookie sheet.
Bake in oven for 10-12 minutes.
Place chocolate kiss in the center of cookie immediatley after cookies come out of the oven.
maller mixing bowl, combine the peanut butter, sour cream, vanilla, egg, milk
In a bowl combine the peanut butter with confectioners sugar and graham
In a mixing bowl, cream margarine and peanut butter with mixer.
Add 1 cup of the flour.
Add sugars, eggs, baking powder, and soda.
Add vanilla.
Beat until thoroughly combines.
Beat in remaining flour.
If necessary, cover and chill dough until easy to handle. Shape dough into 1-inch balls.
Roll in additional sugar.
Place 2-inches apart on an ungreased cookie sheet.
Bake at 375 degrees for 7 to 9 minutes.
Immediately press 1 Kiss into each cookie.
Cool on wire racks. Makes 5 dozen.
Preheat oven to 350 degrees (325 for glass pan).
In 13x9x2-inch baking pan, melt butter in oven. Sprinkle crumbs evenly over melted butter.
Top evenly with the coconut, then sweetened condensed milk.
Bake for 25 to 30 minutes or until lightly browned.
In small saucepan over low heat, melt the chocolate chips with peanut butter. Spread evenly over hot coconut layer.
Cool 30 minutes, then chill. Cut into bars.
Store cookie bars loosely covered at room temperature.
Pour milk into a large bowl. Add pudding mix and beat with wire whisk 2 min or until well blended. Add peanut butter and mix well. Gently stir in whipped topping.
Layer 1/3 of grahams and half of the pudding mixture in a 9x13 pan, breaking grahams if necessary to fit. Repeat layers topping with graham crackers.
Microwave chocolate and butter on med heat for 1.5 min, stirring after 1 minute Stir until completely melted and then spread over grahams.
Refrigerate at least 8 hours. Store in fridge.
Let butter, peanut butter, eggs and buttermilk warm to room temperature for easy mixing (butter should be very soft).
Beat peanut butter, 1/2 cup white sugar, butter, and brown sugar together in
Combine shortening, peanut butter and 1/3 cup of
Sift together flour, soda and salt.
Cream butter and peanut butter.
Add white sugar, brown sugar, egg and vanilla.
Add dry ingredients.
Shape into balls; roll in sugar.
Bake at 375\u00b0 for 8 minutes.
Place chocolate kiss on each; press firmly.
Return cookies to oven.
Bake 2 to 5 minutes until golden brown.
Makes around 3 dozen.
Sift together flour, soda and salt; set aside.
Cream together butter, peanut butter, sugar and vanilla.
Add egg and brown sugar.
Slowly add flour mixture.
Batter with be stiff.
Round teaspoonful of dough shape into balls.
Roll balls in sugar and bake 8 minutes.
Remove from oven add a chocolate kiss press down until cookie cracks.
Bake 2 to 5 minutes longer.
50\u00b0F.
Beat together butter and peanut butter until creamy.
Add
Melt chocolate and shortening over warm water (turn fire off before adding chocolate) in double boiler.
Add the peanut butter. Stir well.
Pour into a 9-inch wax paper lined dish. Cut when cool.
May use dark, white or butterscotch coating chocolate for this recipe.
Mix first 5 ingredients in a bowl.
Mix margarine, peanut butter and 2 sugars in another bowl.
Add flour mixture to the other bowl.
Mix well. Roll into small balls and roll in sugar. Bake at 375\u00b0 for 8 minutes or until they start browning.
Place a kiss in each and press down so the cookie cracks. Bake 2 to 5 minutes longer until brown.