Preheat oven to 300\u00b0.
In a large bowl, mix sugar and butter.
Add vanilla and egg, mixing well.
Stir in flour and salt.
Drop by rounded teaspoonfuls onto ungreased cookie sheet.
Make indent in cookie with finger.
First put about 1/4 tsp peanut butter in cookie; top peanut butter with about 1/4 tsp strawberry jam, filling indentation.
Bake at 300\u00b0 for 20-25 minutes or until edges are golden.
Remove immediately from cookie sheet and cool on wire rack.
Place butter and Splenda in bowl of mixer and cream together on medium for 2 mins.
Add egg and incorperate on medium speed into mixture approximately 1 minute.
Add flax and coconut flour vanilla salt and soda and mix for 2 minutes until combined.
Add peanut butter and mix into dough for 1 minute.
Drop cookies with 2 oz scoop.
Press cookies with a fork.
Bake at 365 f for 12 minutes or until slightly browned on top.
ortion for topping.
Combine peanut butter and vanilla extract in a
ttach this recipe to the jar:
Reese's Peanut Butter Cups Cookies
Cream together the margarine, peanut butter and sugar replacements.
Add egg, water and vanilla, beating until fluffy. Combine flour, baking soda and baking powder together; blend into creamed mixture.
Chill thoroughly, at least 2 hours or overnight. Drop by teaspoons onto lightly greased cookie sheets, 2 to 3 inches apart.
Press flat with a floured bottom of a small glass. Bake at 375\u00b0 for 12 to 15 minutes.
he butter and peanut butter together in a large mixer on high. PEANUT BUTTER NOTE
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.
\"Preheat the oven to 350 degrees Fahrenheit and grease some cookie sheets. In a mixing bowl, thoroughly cream the shortening, vanilla, and sugars. Add the eggs and beat well. Stir in the peanut butter. Mix together the flour, salt, and baking soda, and add to the peanut butter mixture, combining thoroughly.
Form into tiny balls with the palm of your hands and place on the cookie sheets. Press each cooking twice with the back of a fork to make a crisscross design. Bake about 8-10 minutes or until firm.\".
Preheat oven to 375*.
In a large bowl, stir together milk and peanut butter until combined.
Stir in Bisquick, 1/4 c sugar and vanilla.
Shape dough into 1.25\" balls and roll tops in the 1/3 c sugar.
Place sugar side up onto ungreased cookie sheets, 2 inches apart.
Bake 8-10 minutes or just until bottom starts to brown.
Immediately press a candy into each cookie; remove from cookie sheet to cooking rack.
Microwave apple chunks in water until tender, about 2-3 minutes.
Add oats, milk, and a dash of salt.
Microwave 2-3 minutes or until oatmeal is done.
Stir in brown sugar, cinnamon, and peanut butter.
This recipe makes a fairly small serving. Feel free to double the milk and oats.
Microwave butterscotch pieces and peanut butter on 50% power until almost melted, about 3 to 5 minutes.
Mix in nuts and chow mein noodles; drop onto wax paper by spoon.
Sift flour once; measure.
Add salt and baking powder, then sift again.
Cream the shortening, peanut butter and sugar together until the mixture is light and fluffy. Add the eggs.
Add the dry ingredients alternately with the milk, beating until smooth. Fold in raisins and add vanilla to blend.
Drop by teaspoon on a lightly greased cookie sheet and flatten with a fork.
Bake in a 375\u00b0 oven for 10 minutes or until done.
Makes 4 dozen.
Cream shortening and sugar; add egg, vanilla and peanut butter.
Beat well.
Mix in sifted flour, soda and salt.
Shape into small balls and flatten.
Bake on cookie sheet 10 minutes in moderate oven (375\u00b0).
Makes 44 small cookies.
Cream the shortening and sugars. Add peanut butter and mix well. Add beaten eggs, then dry ingredients; mix well.
Shape into 1-inch balls and place 2-inches apart on ungreased cookie sheet. Press ball both ways with a fork.
Bake at 350\u00b0 for 10 minutes or until done.
Cookies should not be hard when pulled from the oven.
Sift flour and\tbaking\tsoda;
set aside.
Cream peanut butter, butter and vanilla.
Add honey and sugar, beating well after each addition.
Then\tadd
2 well beaten eggs; mix well. Then add the sifted flour.\tDrop
on
cookie sheet and bake at 375\u00b0 for 10 to 12 minutes.\tCool.
Check
to
see that they do not brown too fast on bottom.
Cream butter, sugar and vanilla. Add beaten eggs and beat. Stir in peanut butter. Drop by teaspoonfuls onto ungreased cookie sheet. Press with back of fork to make crisscross design. Bake at 350\u00b0 for 10 minutes. Makes 6 dozen.
Cream the shortening and sugar. Add egg, vanilla and peanut butter. Beat well. Mix in sifted flour, soda and salt. Shape into small balls and flatten. Bake on cookie sheet 9 minutes in moderate oven (375\u00b0).
Beat egg whites with salt until soft peaks form.
Gradually add sugar, beating until stiff peaks form.
Stir in peanut butter. Drop from teaspoon 1 inch apart on greased cookie sheet.
Bake in a 325\u00b0 oven for 18 minutes or until lightly browned.
Cool slightly before removing from pan to cooling rack.
Makes about 2 dozen cookies.
br>In large bowl, stir cookie base and topping ingredients until
Cream sugar and butter.
Add eggs and beat.
Add milk and flour sifted with salt and baking powder.
Add peanut butter. Stir in nuts.
Drop on greased baking sheet and bake 15 minutes in 400\u00b0 oven.