br>Attach this recipe to the jar:
Reese's Peanut Butter Cups Cookies.
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.
ookie dough, is because this recipe makes a million cookies, no
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.
nto crust prepared pan. Microwave peanut butter until soft, about 20-25
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.
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.
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).
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.
oarsely chop all of the peanut butter cups; set aside.
For the
br>Place the cake mix, peanut butter, oil, eggs, and vanilla
Soften cream cheese and butter. Beat well, then cream in brown sugar and confectioners' sugar.
Add vanilla extract.
Fold in peanut butter chips.
Fold in chopped Reese's Peanut Butter cups.
Refrigerate in a bowl for 3 hours.
Form into a ball, then roll in chopped peanuts.
Serve with graham cracker or chocolate graham cracker sticks.
ix in the frozen chopped peanut butter cups (if using) pour into the
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.
Mix brownie mix according to directions on package.
Divide brownie mix into 2 unbaked pie crusts.
Bake 15 minutes or until pie crust is brown.
Combine peanut butter and 8 ounces cream cheese with 1 cup milk until smooth.
Gradually add rest of milk. Add pudding and blend until thick.
Pour over baked brownie mix in pie shell.
Refrigerate.
Top with whipped cream or Cool Whip. Sprinkle with cut up Reese's peanut butter cups.
Work all ingredients into dough, except Reese's miniature peanut butter cups.
Put small amount of dough (not even a teaspoonful) into greased miniature muffin tins.
Push down flat. Do not line sides of tins.
Bake at 375\u00b0 for 8 to 10 minutes or until brown.
Drop a miniature peanut butter cup into the middle of each muffin tin as soon as they come out of the oven.
Let stand 15 minutes before removing from pan.
Makes 48 cookies.
Sift together flour, soda and salt; add sugar.
Cream shortening or oleo and peanut butter.
Add egg, milk and vanilla. Add dry ingredients to creamed mixture gradually.
Mix well; shape into balls and roll in sugar.
Place in miniature muffin tin that's been sprayed with Pam.
Bake at 375\u00b0 for 8 minutes.
Remove and place peanut butter cups on top, pushing down so sides crack and come up around Reese's.
Return to oven and bake 2 or 3 minutes longer.
Makes 4 dozen.
Cream butter, peanut butter, sugar and vanilla together.
Melt chocolate squares and add to mixture.
Add eggs and mix well. Sift dry ingredients together.
Add half to peanut butter mixture with half of water.
Mix well.
Then add the rest of the peanut butter mixture and water.
Mix well.
Bake at 350\u00b0 for 25 to 30 minutes in two pans.
Cool.
Melt 6 packages (12 cups) Reese's peanut butter cups in small amount of milk.
Cool and spread between layers and on top.
Mix all ingredients together.
Roll into 1-inch balls.
Drop balls into greased mini tart tins.
Bake at 350\u00b0 for about 12 minutes.
Press small Reese's peanut butter cup into center.
Let cool and dump out.
Makes 24 to 30.
n a bowl, combine melted butter and cocoa and stir until