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.
ull size makes a better cookie.
Preheat oven according to
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.
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.
n another small bowl. Beat butter, peanut butter, granulated sugar, brown sugar and
ups of the cake crumb peanut mixture to be used later
190 degrees C).
Beat butter, peanut butter, white sugar, and brown sugar
side.
Cream together the butter, peanut butter, granulated sugar, brown sugar, and
he butter and peanut butter together in a large mixer on high. PEANUT BUTTER NOTE
side.
Combine margarine and peanut butter in a mixing bowl; beat
\"Preheat the oven to 350 degrees Fahrenheit and grease some cookie sheets. In a mixing bowl, thoroughly cream the shortening, vanilla, and sugars. Add the eggs and beat well. Stir in the peanut butter. Mix together the flour, salt, and baking soda, and add to the peanut butter mixture, combining thoroughly.
Form into tiny balls with the palm of your hands and place on the cookie sheets. Press each cooking twice with the back of a fork to make a crisscross design. Bake about 8-10 minutes or until firm.\".
Preheat oven to 375*.
In a large bowl, stir together milk and peanut butter until combined.
Stir in Bisquick, 1/4 c sugar and vanilla.
Shape dough into 1.25\" balls and roll tops in the 1/3 c sugar.
Place sugar side up onto ungreased cookie sheets, 2 inches apart.
Bake 8-10 minutes or just until bottom starts to brown.
Immediately press a candy into each cookie; remove from cookie sheet to cooking rack.
Microwave apple chunks in water until tender, about 2-3 minutes.
Add oats, milk, and a dash of salt.
Microwave 2-3 minutes or until oatmeal is done.
Stir in brown sugar, cinnamon, and peanut butter.
This recipe makes a fairly small serving. Feel free to double the milk and oats.
Wrap peanut butter cookie dough completely around a snicker bite.
Bake on greased cookie sheet for 8 minutes at 325 degrees. Let cool on sheet before removing them.
Press the cookie mix into the bottom of a pie pan and bake on 350 for 8-10 minutes watching it so it doesn't burn. Let this cool.
Mix up the pudding and fill your shell. (Note you can add additional peanut butter to the pudding mixture if you'd like it to be even richer. Refrigerate.
Top with sugar free Cool Whip.
75\u00b0F; have ungreased shiny cookie sheets ready.
In a
br>Place 1 cup peanut butter, sugar and butter in a bowl and
f the pan; coat with butter.
Combine crushed cookies and
Combine flour, sugar and baking powder.
Cut in margarine. Mix until it resembles coarse crumbs.
Stir in beaten eggs.
Stir until smooth.
Reserve half.
Press half onto a small 13 x 9-inch cookie sheet.
Spread grape jelly evenly over dough.
Sprinkle 1 cup peanut butter chips over jelly.
Crumble remaining dough over jelly and chips.
Bake at 375\u00b0 for 30 to 35 minutes or lightly browned.
Remove from oven immediately.
Sprinkle remaining chips over top.
Cool and cut into squares.