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
n large mixing bowl, cream peanut butter, shortening, sugar and brown sugar
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!
nch springform pan with butter.
Stir together butter, sugar and vanilla
iners.
Whisk flour, 1 cup sugar, cocoa powder, baking powder
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 butter, sugars, egg, peanut butter and vanilla until smooth.
Cream butter, peanut butter, brown sugar and white sugar.<
ixer at medium speed, beat butter, peanut butter, brown sugar, granulated sugar and
Cream together oleo, peanut butter and sugars.
Add the egg and vanilla and mix well.
Add the flour, soda and salt; cream well.
Shape the dough into meat-ball size balls.
Roll in some granulated sugar.
Place on insulated cookie sheets.
Bake at 350\u00b0 for 10 minutes.
Remove from oven, top each cookie with peanut butter cup, pressing the peanut butter cup into the cookie.
Cookies will crack; bake 2 minutes more.
I put these in the fridge so chocolate can harden, then put into cookie can or zip-lock bags.
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.
t specify how much sugar cookie dough, is because this recipe
arge mixer bowl cream peanut butter, shortening, 1/3 cup sugar and the
ixer at medium speed, beat butter, peanut butter, brown sugar, granulated sugar and
owl with electric mixer, beat butter, peanut butter, brown sugar, sugar and vanilla
ixer at medium speed beat butter, peanut butter, brown sugar, sugar and vanilla
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.
In large mixer bowl, beat butter and peanut butter until light and fluffy.
Cut cookie roll in 8 equal slices.
Cut each slice in fourths. Bake 8 to 9 minutes at 375\u00b0.
Immediately put a miniature peanut butter cup in middle.