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.
ups of the cake crumb peanut mixture to be used later
Bars:
Preheat oven to 400\u00b0F. Grease a large cookie sheet or
ough and flatten on a cookie sheet.
Press the rest
beat butter and peanut butter for 30 seconds. add sugars and beat until fluffy. add remaining ingredients, except chocolate chips, in order given. spread into 9 x 13 pan. bake at 350 degrees for 20 minutes. sprinkle with chocolate chips and let stand for 5 minutes. spread chocolate and cool. prepare icing by beating ingredients together for a drizzling consistency. drizzle over chocolate layer and cut into bars.
In mixer bowl, beat butter and peanut butter for 30 seconds. Add sugars, beat until fluffy.
Beat in eggs and vanilla.
Stir together the flour, baking soda and salt.
Add to the mixture and beat until blended.
Stir in the oats.
Spread into a greased 9x13 inch baking dish.
Cream margarine and peanut butter.
Add brown sugar and mix well.
Add both eggs and mix until well blended.
Stir in dry ingredients until blended, then chips and nuts.
Spread batter in greased and floured 9-inch square pan.
Bake at 350\u00b0 for 30 minutes.
Cool in pan and cut after cooled.
Makes 36 bars.
Place butter in micro-safe bowl; cover with waxed paper. Microwave on High for 45 seconds.
Beat in sugars, vanilla, peanut butter and eggs.
Combine flour, bran, oats and soda.
Stir into butter mixture.
Press half of dough into 8 x 8-inch micro-safe dish.
Shield corners with foil to prevent overcooking.
Microwave on High 4 to 5 minutes, turning dish a quarter turn every minute. Cool before cutting.
Repeat with second half of dough.
In mixer bowl, beat butter and peanut butter for 30 seconds. Add sugars; beat until fluffy.
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.
br>Place 3/4 cup butter and chocolate in medium heatproof
Lightly grease and line a 12x8 inch baking tray with parchment paper.
In a food processor, crush cookies until they are fine crumbs. Add butter and process until combined. Transfer to prepared tray, pressing firmly into base. Chill for 30 mins.
Beat peanut butter and powdered sugar together until smooth. Spread evenly over cookie base, smoothing surface. Sprinkle with nuts. Chill for 2 hours, or until set. Cut into bars and serve.
n another small bowl. Beat butter, peanut butter, granulated sugar, brown sugar and
br>In large bowl, stir cookie base and topping ingredients until
side.
Cream together the butter, peanut butter, granulated sugar, brown sugar, and
eheat until boiling.
Add peanut butter to sugar/syrup mixture and
190 degrees C).
Beat butter, peanut butter, white sugar, and brown sugar