Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.
ull size makes a better cookie.
Preheat oven according to
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.
Sift flour once and measure.
Add salt and sift together.
Cream shortening thoroughly adding sugars gradually.
Add eggs one at a time beating thoroughly.
Add peanut butter, baking soda, water, and vanilla. Blend well.
Add flour gradually.
Roll into balls and smash with a fork.
Bake in a 350 degree preheated oven for approximately 10-12 minutes.
ood processor.
Mix together peanut butter, applesauce, and honey or agave
Prepare cookie mix according to package directions.
Roll the dough into 1 inch balls.
Place in greased miniature muffin cups. Press dough evenly onto bottom and up sides of each cup.
Bake at 350\u00b0 for 11 - 13 minutes or till set.
Immediately place a peanut butter cup in each cup; press down gently.
Cool for 10 minutes. Carefully remove from pans.
Yield 3 dozen.
Mix cookie dough according to recipe on the box or your own recipe.
Bake at temperature according to the recipe you are using.
Put 1 teaspoon full of dough into greased small or mini muffin tins and pat down.
Bake in oven for 6-7 minutes.
Take out and push a candy into the center of each cookie.
The dough will fill around the candy.
Bake another 4 minutes and remove from the oven.
Remove from tin when cookies cool or they will fall apart. You can place the entire tin the freezer to speed the cooling. Makes 3 dozen.
Take a Reeses Peanut butter cups and use about a
Beat cream cheese and peanut butter. Add sugar. Whip in chunks of frozen Cool Whip. Fold in chopped Reeses cups. Spoon into pie crusts and freeze. Thaw about 15 - 20 minutes before serving.
n another small bowl. Beat butter, peanut butter, granulated sugar, brown sugar and
set aside.
Melt the butter in a 2 quare saucepan
oupler, a 2-inch circle cookie cutter, a rolling pin and
o 350 degrees. Cream butter and sugar. Add peanut butter, eggs and vanilla
Mix butter, peanut butter, and sugar together.
Cool.
Roll into small balls.
Using a toothpick, dip peanut butter balls in chocolate and wax that have been melted in double boiler.
Place balls on wax paper to cool.
These freeze well.
Cream peanut butter and margarine, add sugars and
ups of the cake crumb peanut mixture to be used later
side.
Combine margarine and peanut butter in a mixing bowl; beat
Combine brown sugar and powdered sugar, peanut butter, and 1 stick butter. Mix well.
Pat out in a large greased glass pan. Melt chocolate chips and 2 Tbsp. butter.
Spread over peanut butter.
Let cool and cut in small squares.
Combine the sugar, margarine and evaporated milk.
Stir the mixture on high until the mixture comes to a boil.
Turn the heat down to low and let boil about 30 minutes.
Test for soft ball stage.
(Put about 1 teaspoon of mixture into a cup of ice water. If you can form a soft ball the mixture is ready.)
Combine vanilla, peanut butter chips, peanut butter and marshmallow cream and stir vigorously until mixture is smooth.
Pour into a greased 11 x 14 inch baking dish.
When cool, cut into squares and enjoy.
Put chocolate chips, chocolate bars and 1/4 c. peanut butter in top of double boiler over HOT, not boiling water, stirring till smooth.
Use small muffin tin liners, or cut regular cupcake liners down to a 1 in. depth.
Spoon HALF of the chocolate mixture equally into the liners.
Melt the rest of the peanut butter over hot water, and spoon this equally over the chocolate layer.
Top with remaining chocolate.
Refrigerate to allow cups to set up before serving.