nch springform pan with butter.
Stir together butter, sugar and vanilla
iners.
Whisk flour, 1 cup sugar, cocoa powder, baking powder
rappers from peanut butter cups.
In large bowl, beat butter, peanut butter, brown sugar
egrees F.
Beat butter, sugar and peanut butter in medium bowl until
Melt chocolate in a saucepan or double boiler over simmering water.
Cool slightly.
Cream butter, peanut butter and brown sugar.
Beat in eggs and chocolate extract.
Mix in melted chocolate.
Blend in flour and peanut butter chips.
Pour batter into greased 9 x 13-inch pan.
Top evenly with peanut butter cup candy pieces, pressing them lightly into the batter.
Cream together sugar, brown sugar, oleo, peanut butter, egg and vanilla.
Mix flour, soda and salt and add to creamed mixture. Roll dough into 36 balls.
Place in small muffin tins.
Bake 8 to 10 minutes at 350\u00b0.
After baking, remove from oven and immediately place small peanut butter cup in center of each cookie (press it down).
Let cool completely before removing from pan. Be sure to remove foil from peanut butter cup before using!
n large mixing bowl, cream peanut butter, shortening, sugar and brown sugar
owl combine brownie mix, eggs, 1/2 cup oil, water and peanut butter, mix
nds of dish.
Prepare brownie mix according to package directions
Make brownie mix as directed on box.
Put 2 Tbsp. of mix in foil cup.
Bake at 350\u00b0 for 10 minutes.
Drop a peanut butter cup into the center of each brownie and bake for another 6 minutes.
Prepare brownie mix as per brownie cake style brownies (2 eggs).
Use regular muffin tins with shallow liners or cut down deeper ones.
Use 1 measuring tablespoon of batter for each.
In center, gently press unwrapped peanut butter cup.
Bake at 350\u00b0 for 15 minutes.
Makes 3 dozen.
Cream butter, sugars, egg, peanut butter and vanilla until smooth.
Preheat oven to 325 degrees F (165 degrees C).
Combine brownie mix, oil, egg and water in a large bowl. Stir 50 strokes with a spoon.
Place batter in a cupcake pan (cupcake wrappers recommended). Once cups are 3/4 of the way full, place an unwrapped miniature peanut butter cup in the middle, then bake for 30-35 minutes keeping an eye on them while they're baking. Let them cool and then they're ready to eat!!
ookie dough, is because this recipe makes a million cookies, no
Cream butter, peanut butter, brown sugar and white sugar.<
Preheat oven to 350 degrees. Spray the pan that you plan to use with nonstick spray (see box for pan size).
Mix cake ingredients as per directions on the box plus the 1/4 cup of the extra water.
Add in the peanut butter cup chunks.
Bake at 350 degrees for 45-50 minutes. Cool.
Blend icing ingredients together and spread on cake.
Sprinkle Reese's Pieces on top.
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.
Cream peanut butter, butter, sugar and brown sugar until fluffy.
Add egg, vanilla, flour, baking soda and salt' mix well.
Roll into 1-inch balls (I use small cookie scoop) and place in miniature muffin tins(sprayed with PAM) or in mini cupcake wrappers).
Bake 8-10 minutes at 375\u00b0F.
When tins are removed from oven, immediately press 1 peanut butter cup into the center of the cookie.
Allow to cool completely before removing cookies from the tin.
Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
Preheat oven to 350 degrees.
In a medium bowl, cream the butter, white sugar, brown sugar, and peanut butter together. Stir in the egg and vanilla. Sift together the flour, baking soda and salt; stir into the creamed mixture.
Drop by tablespoonfuls into the cups of a muffin tin. Cups should be about 1/4 full. Bake for 8 to 10 minutes, until lightly browned. Remove from oven and immediately press a peanut butter cup into the center of each cookie. Allow the cookies to cool completely before removing from their pan.