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.
medium bowl. Whisk peanut butter, brown sugar, butter, corn syrup, granulated
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.
Cream peanut butter and margarine, add sugars and
Combine eggs and sugar until blended; add peanut butter and mix well.
Roll into balls (size of walnuts).
Place on greased cookie sheet.
Flatten with fork.
Bake 12 to 15 minutes in preheated oven at 325\u00b0.
Yield:
5 dozen cookies.
Mix peanut butter, oil, water and eggs.
Add cake mix and mix thoroughly.
Drop by teaspoon on ungreased cookie sheet.
Press top with fork.
Bake 15 to 18 minutes or until lightly brown. Bake at 350\u00b0.
Makes about 48 cookies.
Preheat oven to 300\u00b0.
Mix sugar, peanut butter, egg and vanilla in a bowl with spoon. Shape into 1-inch balls.
Place on nonstick cookie sheet.
Bake
at 300\u00b0 for 15 to 18 minutes or until light.
Remove to wire rack to cool.
(Be careful, cookies have a tendency to burn on the bottom.
Watch carefully.)
Yields approximately 2 dozen cookies.
Preheat oven to 300\u00b0.
Whip egg whites until stiff; fold in sugar.
Add peanut butter.
Spoon onto cookie sheet lined with foil and bake at 300\u00b0 for 10 to 12 minutes.
Let stand until completely cooled.
Peel off of foil.
(Small cookies cook better, 1/2 dollar size.)
Keep the batter in the fridge until you are ready to bake cookies.
Cream butter and sugar.
Add peanut butter; cream well.
Add eggs; beat well.
Add flavoring.
Drop cookies on cookie sheet. Preheat oven to 350\u00b0 and cook for 10 minutes.
eparate bowl, cream together the butter, peanut butter, sugar, and brown sugar until
Preheat oven to 350 degrees F (175 degrees C).
Pour the cake mix into a large bowl. Make a well in the center, and add peanut butter, applesauce, egg substitute Mix until well blended if necessary add water. Dough should be stiff.
Drop by teaspoonfuls onto ungreased cookie sheets. Flatten slightly using a fork dipped in water.
Bake for 10 to 12 minutes in the preheated oven. Let cookies set on cookie sheet for 2 to 3 minutes before carefully removing from the cookie sheet to cool on wire racks.
Mix peanut butter and sugar.
Stir in beaten egg and vanilla. Shape into 1-inch balls.
Place on ungreased cookie sheet.
Press down slightly.
Bake at 350\u00b0 for 10 to 12 minutes.
Preheat oven to 375\u00b0.
Mix milk and peanut butter until smooth. Add biscuit mix and vanilla, mix well.
Roll into 1-inch balls. Roll in sugar.
Place 2 inches apart on lightly greased pan.
Mark with fork.
Bake 6 minutes or until lightly brown (do not overbake).
Cool.
Preheat oven to 375\u00b0.
In large mixing bowl, beat Eagle Brand condensed milk and peanut butter until smooth.
Add biscuit mix and vanilla; mix well.
Shape into 1-inch balls.
Roll in granulated sugar.
Place 2 inches apart on ungreased baking sheet. Bake 6 to 8 minutes or until lightly brown.
Press Hershey's Kiss in center of each ball immediately after baking.
Cool.
Makes about 5 dozen cookies.
Remove foil from Kiss before pressing into cookie.
Preheat oven to 350\u00b0.
In a large mixer bowl, beat sweetened condensed milk, peanut butter, egg and vanilla until smooth.
Add biscuit mix.
Mix well.
Chill at least 1 hour.
Shape into 1-inch balls. Place 2-inches apart on ungreased baking sheets.
Flatten with fork.
Bake 6 to 8 minutes or until lightly browned.
Cool. Store tightly covered at room temperature.
Preheat oven to 350\u00b0.
In large bowl, beat sweetened milk, peanut butter, egg and vanilla until smooth.
Add biscuit mix; mix well.
Chill at least an hour.
Shape into 1-inch balls.
Place 2 inches apart on ungreased baking sheets.
Flatten with fork.
Bake for 6 to 8 minutes, or until lightly browned.
Cool.
Store, tightly covered, at room temperature.
Blend peanut butter and sugar well.
Add egg and vanilla and beat.
Form 1-inch balls and place on ungreased cookie sheet. Make crisscross marks with fork.
Bake at 350\u00b0 for 8 to 10 minutes.
Makes approximately 18 cookies.
In large mixing bowl, beat sweetened condensed milk, peanut butter, egg and vanilla until smooth.
Add biscuit mix; mix well. Chill at least 1 hour.
Preheat oven to 350\u00b0.
Shape into 1-inch balls; roll in sugar.
Place 2 inches apart on ungreased baking sheets.
Flatten with fork.
Bake for 6 to 8 minutes, or until lightly browned.
Cool; store, tightly covered, at room temperature.
Beat 1 egg with fork.
Add 1 cup white sugar and 1 cup peanut butter.
Mix well.
Form into balls and place on ungreased cookie sheet.
Bake at 350\u00b0 for 10 minutes.
In large bowl, beat Eagle Brand and peanut butter until smooth.
Add Bisquick and vanilla.
Mix well.
Shape into 1-inch balls.
Roll balls in sugar.
Place 2 inches apart on ungreased baking sheet.
Flatten with fork.
Bake 6 to 8 minutes at 375\u00b0 or until lightly browned (do not overbake).