ookie dough, is because this recipe makes a million cookies, no
n large mixing bowl, cream peanut butter, shortening, sugar and brown sugar
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!
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.
Cream butter, peanut butter, brown sugar and white sugar.<
In large mixer bowl, beat butter and peanut butter until light and fluffy.
ood processor with the melted butter.
Pat the crust mixture
In large mixer bowl, beat butter and peanut butter until light and fluffy.
Add sugars, eggs and vanilla; beat well.
Stir together flour, baking soda and salt; blend into peanut butter mixture.
Stir in oats.
Cover dough.
Chill until firm enough to handle.
Heat oven to 350\u00b0.
Shape dough into 1-inch balls.
Place on ungreased cookie sheets.
Bake 9 to 11 minutes.
Remove wrappers from peanut butter cups and place one on each cookie, pressing down gently.
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.
Prepare cookie mix as directed on package.
Fill mini-muffin cups one-half full of cookie mix.
Press unwrapped peanut butter cup in center of cookie mix.
Bake in center of oven at 375\u00b0 for about 10 minutes.
Let cool before removing from muffin tin. Yield: 36 cookies.
- Have the cocoa, peanut butter, and oats pre-measured
ixer).
Blend in the peanut butter.
Form small balls and
Cream butter, peanut butter, brown sugar and white sugar.<
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 butter, sugars, egg, peanut butter and vanilla until smooth.