ull size makes a better cookie.
Preheat oven according to
edium bowl, beat together the Jif Peanut Butter, cream cheese and sugar. Gently
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.
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.
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.
n another small bowl. Beat butter, peanut butter, granulated sugar, brown sugar and
hite/brown sugar, shortening and peanut butter until well blended.
Add
Mix peanut butter and sugar together until very crumbly.
Put layer of Jif and sugar mixture in bottom of baked pie shell.
Add pie filling, then layer of Jif and sugar mixture.
Top with Cool Whip or whipped cream.
Add rest of Jif and sugar mixture on top of pie.
Keep refrigerated.
o 375\u00b0.
Combine Jif, Crisco, brown sugar, milk and
ream together the brown sugar, Jif and shortening.
Beat in
Mix peanut butter, sugar and eggs.
Roll dough into balls and place on cookie sheets.
Bake at 375 for 8-12 minutes or until lightly brown.
As soon as they come out of the oven firmly place a kiss in the center of each of the cookies.
Cool.
Store in airtight container.
Preheat oven to 375\u00b0.
Combine peanut butter, Crisco, brown sugar, milk and vanilla in large bowl.
Beat at medium speed until well blended.
Add egg; beat until blended.
Combine flour, salt and soda and add to creamed mixture at low speed.
Drop by heaping teaspoons 2 inches apart on ungreased cookie sheet.
Flatten slightly with fork tines.
Bake for 7 to 8 minutes, or until set and slightly brown.
Cool and remove from pan.
Mix ice cream and peanut butter until completely blended.
Add sherry and blend completely.
Pour into pie crust and top with chopped nuts. Freeze 4 to 6 hours. Remove from freezer a few minutes before serving.
Cream shortening and peanut butter.
Add sugar and cream until smooth.
Beat in egg and add flour to mixture.
Mix well.
Roll into 1-inch diameter balls and place on lightly sprayed or greased cookie sheet.
Flatten rolls with fork and bake at 350\u00b0 for 9 to 10 minutes.
Makes 24 cookies.
o 375\u00b0.
Combine peanut butter, Crisco, light brown sugar, milk
ides and bottom of large cookie sheet.
Grease sides and
Cut all four edges off bread slice.
Cut bread without edge into 6 sticks.
Put sticks and edges in pan and bake for 30 minutes in 200\u00b0 oven until lightly toasted brown and hard.
Remove from oven.
Take bread sticks and stir around in peanut butter; mix until covered.
Place on foil.
Take edges and crumble up over top of peanut butter sticks.
They are now ready to eat.
mall saucepan melt together the butter and peanut butter until smooth and well
In a saucepan combine sugar, butter and milk.
Bring to a full boil, stirring constantly.
Continue boiling over medium heat for 5 minutes, stirring constantly.
Remove from heat and add peanut butter, stirring until melted.
Add marshmallow cream and vanilla.
Stir until well blended.
Spread in a buttered 13 x 9 x 2-inch pan.