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.
ull size makes a better cookie.
Preheat oven according to
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.
Sift flour once and measure.
Add salt and sift together.
Cream shortening thoroughly adding sugars gradually.
Add eggs one at a time beating thoroughly.
Add peanut butter, baking soda, water, and vanilla. Blend well.
Add flour gradually.
Roll into balls and smash with a fork.
Bake in a 350 degree preheated oven for approximately 10-12 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
Cream together the sugars, Crisco, peanut butter.
Add the eggs and vanilla.
Sift the dry ingredients together and add gradually until blended well.
Roll into tablespoon size balls.
Roll cookie dough balls into sugar.
Place on cookie sheets- do not mash with fork in normal \"peanut butter cookie\" fashion!
Bake at 350\u00b0 oven for 11-13 minutes.
nd fluffy.
Beat in peanut butter, egg and milk.
Sift
oupler, a 2-inch circle cookie cutter, a rolling pin and
Mix first four ingredients until smooth.
Add egg and mix well.
Mix in the rest of ingredients.
Roll into small balls and flatten with fork onto a greased cookie sheet.
Bake at 350 for 10 minutes.
Mix together Crisco, brown sugar, peanut butter, salt and egg. Add dry ingredients to creamed mixture.
Mix well.
Roll into 1-inch balls.
Place 2 inches apart on ungreased cookie sheet. Flatten by pressing crisscross with fork.
Bake at 375\u00b0 for 8 to 10 minutes.
When cookies are removed from oven, immediately press a candy kiss into the center of each cookie.
Best when eaten warm.
heat oven to 350*.
divide dough into 12 equal pieces -- with floured fingers, wrap 1 piece of dough around each peanut butter cup, shaping into a ball.
place 6 balls on ungreased sheet, arranging evenly apart.
refrigerate remaining balls until ready to bake.
bake at 350* for 11-14 minutes.or golden brown --
cool 1 minute, remove to rack to cool completely.
melt chocolate chips and crisco, drizzle over cooled cookies.
Cream peanut butter and margarine, add sugars and
ups of the cake crumb peanut mixture to be used later
side.
Combine margarine and peanut butter in a mixing bowl; beat
o 375\u00b0.
Combine peanut butter, Crisco, light brown sugar, milk and
Place brown sugar, peanut butter, Crisco, milk and vanilla in a bowl.
Beat at medium until well blended.
Add egg; beat just until blended.
Combine flour, baking soda and salt.
Add to creamed mixture; beat at low just until blended.
Refrigerate about 1 hour or until firm.
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