Cream together butter, peanut butter, sugar, brown sugar, egg and vanilla.
Add flour and baking soda.
Mix well.
Roll into balls.
Place one ball in each cup of a greased mini-muffin pan.
Bake at 350 for 8-10 minutes.
While baking, unwrap Peanut Butter Cups.
After cookies come out of the oven, place 1 Peanut Butter Cup in each cookie.
Let them cool completely.
Using a butter knife, carefully remove cookies from pan.
ttach this recipe to the jar:
Reese's Peanut Butter Cups Cookies.
Heat oven to 350\u00b0.
Line 24 muffin cups with baking cup liners.
Combine all ingredients except peanut butter cups.
Beat 2 minutes at medium speed.
Fill prepared cups about 2/3 full. Press peanut butter cup down into batter to even with batter. Bake 18 to 20 minutes until it springs back when touched.
If desired, sift with powdered sugar.
Cut cookie dough into slices. Then cut slices into 2 even portions. Spray mini muffin tin with nonstick cooking spray. Place cut portions into each cup. Bake at 350\u00b0 for 8 to 10 minutes. Unwrap all of the Reese's mini peanut butter cups. As soon as cookies come out of the oven, place 1 peanut butter cup into each muffin hole. Push down gently until top of peanut butter cups is even with cookie. Let cool about 5 minutes, then run a knife around each cookie and they should pop out.
Heat oven to 350\u00b0.
Line
24
muffin
cups
with baking cups. Spoon flour in measuring
cup;
level
off.
In a large bowl, combine all ingredients
except peanut butter cups.
Mix at low speed until moistened.
Beat 2 minutes at medium speed. Fill muffin cups until top edge\tof
each cup is even with the batter. Bake for 18 to
28\tminutes
(or until muffins spring back when lightly touched).
Mix together all ingredients, except peanut butter cups.
Roll into 1-inch balls.
Bake in ungreased mini muffin tins.
Remove from oven and press peanut butter cup into center and cool.
Bake at 350\u00b0 for 8 to 10 minutes.
Unwrap the peanut butter cups from their packages (leaving the paper liners on) and place on a baking sheet or large platter.
Melt the candy melts in short bursts in the microwave, stirring after each until fully melted through.
Top each butter cup with a teaspoon or two of the melted candy melts and then spread out into an even layer. Allow to set for 5 minutes.
Melt the semi-sweet chocolate chips and transfer to a piping bag or plastic food storage bag with the end snipped off. Pipe out the lines of a basketball on top of each.
ntil smooth.
Add in peanut butter and milk. Combine.
Fold
br>Place 3/4 cup butter and chocolate in medium heatproof
Pour crushed cookie crumbs into the bottom of an square dish.
In a bowl, beat cream cheese, peanut butter, and 1 cup powdered sugar until smooth.
Fold in half of the Cool Whip.
Spread over crust.
Sprinkle with chopped peanut butter cups.
In another bowl, beat the milk, pudding mix and remaining powdered sugar .
Fold in the rest of the Cool whip.
Spread over the peanut butter cups.
Crush the remaining cookies and sprinkle over the top.
Cover and chill overnight.
ookie dough, is because this recipe makes a million cookies, no
Line a loaf pan with parchment, leaving an overhang. Press 1 1/2 pints softened vanilla ice cream into the pan, top with 20 chopped mini peanut butter cups, another 1 1/2 pints vanilla ice cream, and 3/4 cup broken pretzels. Freeze until firm, at least 1 hour and up to 2 days.
To serve, remove from pan and slice. Pour a little chocolate syrup over each serving,if desired. **The cook time is the freezing time.
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.
oarsely chop all of the peanut butter cups; set aside.
For the
In a large bowl, mix cream cheese, sugar, 1 tablespoon milk and peanut butter until smooth. Gently stir in 1 1/2 cups of whipped topping. Spread mixture on bottom of pie crust.
In a second bowl, stir pudding mix with 2 cups milk until thick. Immediately stir in remaining whipped topping. Spread mixture over peanut butter layer.
Scatter peanut butter cups over top of pie. Cover and refrigerate for 4 hours.
cup oil, water and peanut butter, mix well. Divide batter between
br>Place the cake mix, peanut butter, oil, eggs, and vanilla in
nch springform pan with butter.
Stir together butter, sugar and vanilla
f the pan; coat with butter.
Combine crushed cookies and
br>Combine cake mix, water, peanut butter, chopped peanuts, eggs, and vegetable