b>peanut butter chip crust.
Measure peanut butter chips into mixing bowl.
Blend melted butter
Combine butter and peanut butter chips in saucepan; cook
ugar, white sugar, salt and peanut butter. Beat in the eggs and
Cream butter and sugar in large mixing bowl.
Add eggs and vanilla; mix well.
Combine flour, cocoa, baking soda and salt. Blend into creamed mixture.
Stir in peanut butter chips.
Drop by teaspoonful onto ungreased cookie sheet.
Bake at 350\u00b0 for 8 to 9 minutes.
Do not overbake.
Cookies will be soft.
Cool on cookie sheet 1 minute before removing.
he butter and peanut butter together in a large mixer on high. PEANUT BUTTER NOTE
Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.
In a medium bowl, cream together the peanut butter, shortening, white sugar and brown sugar until smooth. Stir in the water and baking mix. Mix in the chocolate chips. Roll into walnut sized balls and place 2 inches apart onto the prepared cookie sheet. Flatten slightly with the tines of a fork.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
arge bowl, cream together the butter, cream cheese, white sugar and
Preheat oven to 350\u00b0. In a large bowl, beat Crisco, sugars, eggs and vanilla until creamy. Gradually add flour, beating well. Stir in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Cool slightly. Remove from cookie sheet to cool. Makes about 4 1/2 dozen cookies.
Preheat the oven to 300 degrees F (150 degrees C). In a small bowl, whisk together the flour, baking soda, salt and cocoa. Set aside.
In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Gradually blend in the dry ingredients until just moistened, then stir in the peanut butter chips. Drop by rounded spoonfuls onto the prepared cookie sheet.
Bake for 18 to 20 minutes in the preheated oven. Remove cookies to cool on a wire rack.
he remaining egg whites. Place cookies 2 inches apart onto the
Mix sugar, peanut butter and margarine. Add eggs and vanilla. Add flour, peanut butter and salt.
Then add dry ingredients. Put by teaspoon on greased cookie sheet.
Bake 13 minutes at 325\u00b0. (Watch last 3 minutes.)
Cream butter and sugar.
Add eggs and mix.
Add combined 1 cup flour, cocoa, baking powder and salt.
Mix well.
Stir in remaining 1 cup flour and peanut butter chips.
Cover and refrigerate at least 2 hours.
Preheat oven to 350\u00b0.
Drop by teaspoonfuls 2 inches apart on greased cookie sheet.
Bake approximately 15 minutes or until firm.
Remove immediately.
Cool completely.
Makes about 4 dozen cookies.
Mix flour, soda and salt into large bowl.
Blend in eggs, shortening, sugars, peanut butter and vanilla.
Then beat well. Mix in chips (and nuts).
Form into balls and place on greased cookie sheets.
Bake at 350\u00b0 for 12 to 15 minutes.
Makes about 4 dozen cookies.
Melt peanut butter chips and shortening in top of a double boiler over hot, not boiling, water.
Stir until smooth and creamy. Combine cereal, melted chips and raisins.
Stir until cereal is coated. Drop by spoonfuls onto wax paper lined cookie sheet. Cover and chill for 1 hour.
Makes 4 dozen cookies.
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together butter and sugar. Beat in eggs and vanilla. Combine flour, cocoa, baking soda, and salt; gradually stir into the butter mixture. Mix in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheets.
Bake 8 to 10 minutes in preheated oven. Cool for 1 minute before placing on wire racks to cool completely.
Preheat oven to 350 degrees F. In large saucepan, over low heat, melt chocolate and butter with sweetened condensed milk; remove from heat.
Add biscuit mix, egg and vanilla; with mixer, beat until smooth and well blended. Let mixture cool to room temperature. Stir in peanut butter chips.
Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake 6 to 8 minutes or until tops are lightly crusted. Cool. Store leftovers tightly covered at room temperature.
Preheat oven to 350\u00b0.
Cream the butter and brown sugar until light and fluffy.
Add peanut butter and eggs.
Mix well.
Stir in flour and baking soda; blend well.
Add peanuts and chips.
Mix just until blended.
Cream butter, brown sugar, granulated sugar, egg and vanilla in large bowl.
In a separate bowl combine flour, baking soda, and creamed mixture.
Stir in oats and peanut butter chips.
Drop by teaspoonfuls onto a greased cookie sheet.
Bake at 375\u00b0 in oven, for 10-12 minutes or until light brown.
Remove from cookie sheet. Cool on a wire rack.
Combine dry cake mix with eggs and vegetable oil.
Stir in peanut butter chips.
Shape dough into 1-inch balls.
Place on ungreased cookie sheet about 2 inches apart.
Bake at 350\u00b0 for 10 minutes.
Cool 1 minute, then remove to cooling rack.
Easy and delicious!
Cream together butter, sugar, eggs and vanilla.
Stir in cocoa, soda, salt and flour.
Mix well and add peanut butter chips.
Roll into balls and place on cookie sheet.
Bake at 350\u00b0 for 8 to 10 minutes.