Ingredients
* 3/4 cup butter, softened
* 3/4 cup peanut butter
* 1 cup packed brown sugar
* 1/2 cup granulated sugar
* 2 tsp baking powder
* 1/4 tsp salt
* 2 eggs
* 1 tsp vanilla
* 2 1/4 cups all purpose flour
* 1/2 cup strawberry jam
* 4 cups small whole strawberries, halved or quartered
Directions
1. Heat oven to 350 degrees F. Line 13x9x2-inch baking pan with foil, extending foil beyond the edges. Set aside.
2. In large mixing bowl beat butter and peanut butter on medium to high for 30 seconds. Beat in sugars, baking powder, and salt until combined. Add eggs and vanilla; beat until combined. Beat in as much flour as you can with mixer. Stir in remaining flour.
3. Spread dough in prepared pan. Bake 25 minutes or until top is lightly browned and toothpick inserted near center comes out clean.
4. Cool completely on rack. Remove from pan by lifting foil. Spread jam and top with berries. Cut into bars. Serve at once or refrigerate up to 6 hours. Makes 24 bars
Ingredients
- 1/2 cup butter, softened
- 2/3 cup packed brown sugar
- 2 egg yolks
- 2 teaspoons vanilla
- 1 cup all-purpose flour
- 1/2 cup crushed pretzels
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 7-ounce jar marshmallow créme
- 1/2 cup creamy peanut butter
- 1/4 cup powdered sugar
- 1 cup salted cocktail peanuts
- 1 14-ounce package vanilla caramels, unwrapped
- 3 tablespoons milk
Directions
1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with heavy foil, extending foil over the edges of the pan; set pan aside. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, egg yolks, and vanilla. Beat until combined, scraping bowl occasionally. In a small bowl, combine flour, pretzels, baking powder, and baking soda. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Press mixture into the bottom of the prepared pan.
2. Bake in the preheated oven for 12 to 14 minutes or until lightly browned. Meanwhile, in a medium microwave-safe bowl, combine marshmallow crème and peanut butter. Microwave on 100 percent (high) power for 1 minute or until softened and slightly melted, stopping to stir after 30 seconds. Stir in powdered sugar. Spread mixture over crust. Sprinkle with salted peanuts.
3. In a heavy large saucepan, combine unwrapped caramels and milk. Cook and stir over medium-low heat until melted and smooth. Pour caramel mixture evenly over peanut layer. Cool in pan on wire rack. Using the foil, lift the uncut bars out of the pan. Cut into bars.
To Store: Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to a week.
Makes 48 bars
Bacon stars with peanut butter in a smoky treat with the perfect balance of sugar and salt.
Ingredients:
1 pound bacon
2 1/2 cups flour, unbleached
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
8 tablespoons butter, (1 stick), cubed and softened
1 cup brown sugar, packed
1 cup sugar
1 cup peanut butter, smooth (not natural)
2 large eggs
1 tablespoon vanilla extract
1 1/2 cups salted peanuts, finely ground in a food processor
Turbinado, OR raw sugar
Directions
Preheat the oven to 375 degrees F. Arrange the bacon on jelly roll pans and bake for about 20-30 minutes, flipping each piece halfway through cooking. When all the fat has been rendered and the bacon is very crispy, drain the strips on paper towels. Reduce the oven temperature to 350 degrees F. Pour the rendered grease into a metal bowl and chill it in the refrigerator (or freezer) until cool and solidified. Stir the grease occasionally to speed the cooling process.
Combine the flour, baking soda, baking powder, and salt in a mixing bowl and stir until well combined. Chop the bacon or crumble it by hand into small pieces, about 1/4” square.
Using an electric stand mixer beat the butter until creamy. Mix in 8 tablespoons of the cool bacon fat. Add the sugars and beat until creamy, about 3 or 4 minutes. Scrape down the sides of the bowl with a rubber spatula. Beat in the peanut butter until thoroughly combined. Add the eggs, one at a time, and then the vanilla. Scrape down the sides of the bowl again, and then, on low speed, mix in the dry ingredients. Stir in the ground peanuts and bacon until mixed.
Form the dough into golf ball-sized rounds and place them on a sheet pan, spaced about two inches apart. Dip a fork in water and press the tines into the surface of each piece of dough two times, to slightly flatten the cookie and to form a crisscross pattern. Sprinkle the cookies with a generous amount of turbinado sugar.
Bake the cookies, two sheet pans at a time, for about 10-12 minutes, rotating the pans midway through baking. The outer edges of the cookies should only just begin to turn golden while the center of the cookie will still look a bit pale. Let the cookies cool for 2-3 minutes on the sheet pan before transferring them to a wire rack to cool completely. Makes 48
Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup peanut butter
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1- 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 48 large red M&M candies
- 96 mini semisweet chocolate chips
- Pretzels, broken into 96 1-inch pieces
Directions
1. Heat oven to 375 and place rack in center. Grease two baking sheets. In a large mixer bowl beat together butter, peanut butter and sugars on medium speed until light, about 2 minutes. Add egg and extract; beat until combined. Stir in flour, baking soda and salt until a dough forms. Roll into 1-inch balls and place 1 inch apart on prepared sheets.2. Bake, one sheet at a time, until just set and bottoms are golden, 8 to 10 minutes. For each cookie, immediately place 1 M&M in center for nose, 2 chocolate chips for eyes and 2 pretzel pieces on top for antlers. Transfer cookies on sheets to a wire rack and let cool completely. (Can be made ahead. Store in an airtight container at room temperature, in single layers separated by waxed paper, up to 2 days.)
Ingredients:
1 c. flour
1 c. quick oats
1/2 c. sugar
1/2 c. packed brown sugar
1/2 tsp. baking soda
1/3 c. peanut butter
1/2 c. butter
1 egg, beaten
Directions:
Preheat oven to 350 degrees. Grease a 9 inch square pan. Measure all ingredients except egg into large bowl. Beat egg and add to other ingredients. Using your fingers, mix everything together until crumbly. Press into the greased pan in an even layer.Bake for 20 to 25 minutes or until top is golden brown and edges begin to pull away. Center will still be soft. Spread with frosting when pan cools. Cut into 18 bars, 1 1/2 x 3 inches.
Yield: 18 bars
Ingredients:
1/2 cup sugar
1/2 cup dark corn syrup
1 cup peanut butter
2 1/2 cups Cheerios
Directions:
1. Mix sugar and syrup in saucepan and bring to a boil until it bubbles.
2. Add peanut butter and stir.
3. Stir in Cheerios.
4. Drop by teaspoon onto cookie sheet.
5. Do not bake.
Yield: Approximately 35 cookies
Ingredients:
No-Stick Cooking Spray
1/2 cup butter shortening(Crisco has one, not sure about other brands)
3/4 cup chunky peanut butter
1 cup sugar
1/2 cup orange marmalade
2 large eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup butterscotch flavored chips
1.HEAT oven to 350ºF. Coat baking sheet lightly with no-stick cooking spray.
2.BEAT shortening, peanut butter and sugar in large bowl of electric mixer at medium speed until well blended. Beat in marmalade, eggs and vanilla.
3.COMBINE flour, baking powder and salt in medium bowl. Mix into shortening mixture at low speed until just blended. Stir in butterscotch chips. Drop rounded teaspoonfuls of dough 2 inches apart onto baking sheet.
4.BAKE 10 to 12 minutes, or until lightly browned. Cool 2 minutes on baking sheet. Remove to cooling rack.
Yield: 4 dozen
Ingredients:
6 squares semi-sweet chocolate, coarsely chopped
Bake 18 min. or just until center is set. Cool completely before cutting into bars.
Optional:( freeze up to 1 month). Thaw before cutting into bars.
Yield: 32 servings
Ingredients:
3/4 cup creamy peanut butter
1/2 cup butter, softened
1/2 teaspoon salt
2 cups confectioners sugar
1 1/4 cups semisweet chocolate morsels (1 1/4 cups = 7 1/2 oz)
1 tablespoon vegetable shortening
Directions:
1. Blend peanut butter, butter, salt, and confectioners sugar together in a medium bowl with an electric mixer on low speed. Mixture will be stiff. Line sheet pan with wax paper. Roll peanut butter mixture into small, bite-size balls, about 3/4 inch round. Refrigerate until set, about 30 minutes.
2. Place morsels and shortening in top of double boiler with simmering water in the bottom. Melt ingredients over medium low heat; blend well. Remove from heat.
3. Insert wooden pick into top of chilled peanut butter ball. Dip into melted chocolate, leaving only the top 1/4 of peanut butter ball uncovered for typical "buckeye" appearance. Place coated side on prepared sheet pan. Repeat until all pieces are coated. Refrigerate until chocolate is set, about 30 minutes. Place in airtight container; keep refrigerated until ready to serve.
1/2 cup granulated Sugar
1/4 cup - butter or margarine, softened
5 heaping tablespoons peanut butter
1 egg
2 tablespoons molasses
2 tablespoons milk
1 teaspoon vanilla
2 1/2 cups graham cracker crumbs
1/2 cup all purpose flour
2 teaspoons baking powder
1/2 cup jam or jelly
Preheat oven to 350°F.
Beat sugar, butter, and peanut butter in large bowl until fluffy. Add egg, molasses, milk and vanilla; beat well. Add graham cracker crumbs, flour and baking powder, beating at low speed until well mixed.
Shape dough into 1 inch balls. Place about 1 inch apart on ungreased cookie sheets. Press thumb in center of each ball and fill with jam. Bake 8 to 10 minutes. Cool.
Makes about 3 dozen cookies.
Ingredients:
1-1/2 cups quick-cooking oats
1 cup all-purpose flour
1/2 tsp. baking soda
1/2 cup or 1 stick margarine or butter
3/4 cup creamy or chunky peanut butter
3/4 cup firmly packed brown sugar
1 large egg
1/2 tsp. vanilla extract
1 cup applesauce
1/2 cup raisins
Directions:
1. Preheat oven to 350°. In small bowl, combine oats, flour and baking soda; set aside.
2. In large bowl, with electric mixer on medium speed, beat margarine and peanut butter until smooth. Beat in sugar, then egg, vanilla and applesauce until blended. Beat in flour mixture just until blended. Stir in raisins.
3. On ungreased baking sheets, drop dough by rounded tablespoonfuls, 2 inches apart. Dough will be soft.
4. Bake 15 minutes or until golden. Remove cookies to wire rack and cool completely.
Makes: 3 dozen cookies
Ingredients
1/2 cup creamy peanut butter
1/2 cup (1 stick) margarine or butter
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1/2 tsp. vanilla extract
1-3/4 cups all-purpose flour
3/4 tsp. baking soda™
1/2 tsp. baking powder
1/4 tsp. salt
Directions:
Preheat oven to 375° F.
1. Beat peanut butter, margarine, sugars, egg and vanilla in large bowl with electric mixer at medium speed until smooth. Beat in remaining ingredients at low speed just until blended. Divide dough in half.
2. Roll each dough half about 1/8 inch thick on well-floured board with well-floured rolling pin.
3. Cut dough into shapes with cookie cutters. Arrange on ungreased cookie sheets.
4. Bake 7 to 9 minutes or until lightly golden. Cool completely on wire racks. Re-roll dough trimmings to cut additional cookies. Decorate, if desired, with icing, decorative sprinkles and candies.
Makes: 5 dozen cookies
Preparation Time: 20 Minutes
Cook Time: 7 Minutes
Description: Here's a recipe I found from what appears to be from the 1940's or 1950's. It was in an old box of recipes I recently acquired. From an old box of Bisquick.
Preheat oven to 400°.
Mix . . . 1 cup peanut butter
1 cup granulated sugar or 1 cup brown sugar (packed in cup)
1/2 cup boiling water
Blend with rotary beater or spoon until smooth.
Stir in . . . 2 cups Bisquick
Drop by small teaspoonfuls onto lightly greased cooky sheet. Bake 8 to 10 min. in moderately hot oven (400°). About 6 1/2 dozen 1 1/2-inch cookies.
To shape: Flatten cookies with bottom of glass dipped in flour or press with fork or fingers dipped in flour (thinner cookies are crisper, crunchier).
Ingredients
- 1/2 cup shortening
- 1/2 cup crunchy peanut butter
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Directions
- Cream together the shortening, peanut butter and sugars. Beat in egg. Combine the flour, baking soda, baking powder and salt; gradually stir into the peanut butter mixture. Cover and refrigerate dough for at least one hour.
- Preheat oven to 375 degrees F (190 degrees C). Make small balls of dough. Flatten with fork dipped in flour to form cross-wise pattern.
- Bake for 10-12 minutes in the preheated oven, or until just set. Remove from baking sheets to cool on wire racks. Yield: 24 to 36 cookies
Ingredients
* 1/2 cup shortening
* 1/2 cup Crunchy Peanut Butter
* 1/2 cup sugar
* 1/2 cup packed brown sugar
* 1 egg
* 1/2 teaspoon vanilla extract
* 1-1/2 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1 cup grated peeled apple
Directions
* In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the dry ingredients; gradually add to creamed mixture and mix well. Stir in apple.
* Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool for 5 minutes before removing to wire racks. Yield: about 2-1/2 dozen.
Ingredients:
* 1 package (17-1/2 ounces) your favorite brand peanut butter cookie mix
* 2 cups confectioners(powdered) sugar
* 1/4 cup baking cocoa
* 1/4 cup hot water
* 1 teaspoon vanilla extract
* Sliced almonds or pecan halves
Directions:
* In a large bowl, prepare cookie dough according to package directions. Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets.
* Bake at 375° for 8-10 minutes or until edges are golden brown. Cool for 1 minute before removing to wire racks.
* For frosting, in a bowl, combine the confectioners sugar, cocoa, water and vanilla. Spread over cookies; top with nuts. Yield: about 2 dozen.
Ingredients:
2 ½ cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
½ cup butter
½ cup vegetable shortening
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs (beaten)
1 teaspoon vanilla extract
1 cup M and M’s (optional)
Directions:
Step 1: Preheat the oven to 350 degrees. Sift together flour, baking soda, and baking powder in a bowl. Beat butter, shortening, and peanut butter until smooth. Add white sugar and brown sugar and beat until smooth.
Step 2: Add the eggs on at a time and then add vanilla extract until blended. Use your hands or a spoon and add the flour mixture to complete cookie dough.
Now fold in the M and Ms.
Step 3: One at time scoop dough with a teaspoon (can use a tablespoon for larger cookies) and drop dough in 1” balls onto a cookie sheet. Place 2 inches apart. With a fork dipped in flour flatten cookies. Then flatten in the opposite direction (so they cross).
Step 4: Bake in the oven for 9-10 minutes for chewy cookies or 11-12 for crispy.
This delicious and unique peanut butter recipe calls for golden syrup, a sugary syrup popular throughout the U.K., but difficult to find in America. You can use honey as a substitute.
Ingredients
- 1/4 cup shortening
- 1/4 cup brown sugar
- 1/4 cup Roger's Golden syrup (substitute honey)
- 1/2 c peanut butter
- 1 egg unbeaten
- 2 tb lemon juice
- 2 tb lemon rind grated
- 1 c flour
- 1/4 ts salt
- 1/2 ts baking soda
1.Cream shortening, sugar, syrup and peanut butter and beat until light and fluffy. Add egg, lemon juice and rind and mix thoroughly. Fold in flour, salt, and baking soda.
2. Chill dough thoroughly. Form dough into small balls and place 2 inches apart on greased cookie sheet.
Press flat with tines of a fork. Bake 12 to 15 minutes at 375 degrees F.
Yields 5 dozen
Ingredients
* 1 can (15 oz.) sweetened condensed milk
* 1/2 cup creamy or chunky peanut butter
* 2 cups fine graham cracker crumbs
* 1/2 cup chopped dates or 1/2 cup chocolate chip
Instructions
Preheat oven to 350 degrees. Blend milk and peanut butter until smooth. Mix in cracker crumbs and dates. Drop by teaspoon 1 inch apart on lightly greased cookie sheet.
Bake 12-15 minutes or until set. Makes 3 dozen cookies.
Ingredients:
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup butter, room temperature
1/2 cup peanut butter
1 egg
1 1/4 cup flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 Cream the butter for 2 minutes. Add the sugars, cream for 2 more minutes. Mix in the peanut butter and egg. Mix together the dry ingredients - flour, baking soda, baking powder and salt. Stir into the sugar butter mixture.
2 Wrap dough in plastic and refrigerate at least 3 hours.
3 Preheat oven to 375°F. Shape dough into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork. Bake until light brown, 9 to 10 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.
Makes about 2 dozen cookies.
For chewier cookies, bake at 300°F for 15 minutes.
Ingredients
* 2 cups white sugar
* 1/2 cup butter
* 1/2 cup milk
* 1/3 cup unsweetened cocoa powder
* 2/3 cup peanut butter
* 3 cups quick cooking oats
* 1/2 cup chopped peanuts (optional)
* 2 teaspoons vanilla extract
Directions
1. Place a piece of wax paper or foil on cookie sheet. Combine sugar, butter, milk and cocoa in medium saucepan.
2. Cook over medium heat, stirring constantly, until mixture comes to rolling boil.
3. Remove from heat; cool 1 minute.
4. Add peanut butter; stir to blend. Add oats, peanuts and vanilla; stir to mix well. Quickly drop mixture by heaping teaspoons onto wax paper or foil. Cool completely. Store in cool, dry place.
Yield: 4 dozen cookies
Ingredients:
3/4 cup creamy peanut butter
1/2 cup shortening
1 1/4 cups light brown sugar(firmly packed)
3 tbls. milk
1 tbls. vanilla extract
1 egg
1 3/4 cup all-purpose flour
3/4 tsp salt
3/4 tsp baking soda
Directions:
Preheat oven to 375 F
1. Combine peanut butter, shortening, lt brown sugar, milk and vanilla in
large bowl.
2. Beat at medium speed with electric mixer until well blended.
3. Add egg to mixture and beat just until blended.
4. In seperate bowl; combine flour, salt and baking soda. Add to creamed
mixture at low speed. Mix just until blended.
5. Drop by heaping teaspoonsful 2 inches apart onto UNGREASED cookie sheet.
6. Flatten slightly in crisscross pattern with tines of fork.
7. Bake at 375 F. for 7 to 8 minutes or until set & just beginning to brown.
8. Cool 2 minutes on baking sheet before removing to counter top.
Yield: 3 Dozen Cookies
Description:
This will be a favorite of anyone who makes them. Just don't over bake them!
Uses 1 whole jar of peanut butter. Moist & creamy delight!
Ingredients
* 1 cup butter, softened
* 1 cup white sugar
* 1 cup packed brown sugar
* 2 egg
* 1 egg yolk
* 2 teaspoons vanilla extract
* 1 (18 ounce) jar peanut butter
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup chopped peanuts
If you use chunky peanut butter you can leave out the chopped peanuts.
Directions
1. In a large bowl, cream butter, white sugar, and brown sugar until smooth. Add the eggs, yolks, and vanilla; mix until fluffy. Stir in peanut butter. Sift together the flour, baking soda, and salt; stir into the peanut butter mixture. Finally, stir in the peanuts. Refrigerate the dough for at least 2 hours.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
3. Roll dough into walnut sized balls. Place on the prepared cookie sheet and flatten slightly with a fork. Bake for 12 to 15 minutes in the preheated oven. Cookies should look dry on top. Allow to cool for a few minutes on the cookie sheet before removing to cool completely on a rack. These cookies taste great when slightly undercooked.
Ingredients
* 2 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1/3 cup unsweetened cocoa powder
* 1/2 cup butter, softened
* 1 (3 ounce) package cream cheese, softened
* 1 cup white sugar
* 1 cup brown sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 1 tablespoon applesauce
* 2 cups peanut butter chips
Directions
1. Preheat the oven to 375 degrees F (190 degrees C). Stir together the flour, baking soda, salt and cocoa; set aside.
2. In a large bowl, cream together the butter, cream cheese, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and applesauce. Blend in the dry ingredients to form a dough. Fold in the peanut butter chips by hand. Drop the dough by teaspoons two inches apart on a ungreased cookie sheet.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Makes: 3 dozen
Ingredients
* 3 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1 teaspoon salt
* 1 cup butter, softened
* 1 cup white sugar
* 3/4 cup packed brown sugar
* 1 cup peanut butter chips
* 1 cup semisweet chocolate chips
* 3 eggs
* 2 tablespoons vanilla extract
* 1 cup chopped peanut butter cups
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together the flour, baking soda and salt; set aside. In the microwave or in a bowl over a pan of simmering water, melt the chocolate and peanut butter chips, stirring occasionally until smooth. Set aside.
2. In a large bowl, cream together the butter, white sugar and brown sugar. Beat in the eggs one at a time then stir in the vanilla. Stir in the melted chips until well blended then stir in the sifted dry ingredients. Finally, fold in the chopped peanut butter cups. Drop by tablespoonfuls onto the prepared cookie sheets.
3. Bake for 10 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Ingredients
* 1 1/2 cups sifted all-purpose flour
* 1 tablespoon milk
* 1/2 cup white sugar
* 1/2 teaspoon baking soda
* 1/4 cup light corn syrup
* 1/4 teaspoon salt
* 1/2 cup shortening
* 1 cup peanut butter
* 1 cup semisweet chocolate chips
Directions
1. Combine flour, sugar, soda and salt. Cut in shortening and peanut butter until mixture resembles coarse meal. Blend in syrup and milk.
2. Shape in roll 2 inches in diameter; chill. Slice 1/8 to 1/4 inches thick.
3. Place 1/2 the slices on ungreased cookie sheet; spread each with 1/2 teaspoon peanut butter. Sprinkle chocolate chips on top of the peanut butter. Cover with remaining cookie slices; seal edges with a fork.
4. Cover with remaining cookie slices; seal edges with a fork. Bake at 350 degrees F (175 degrees C) for 12 minutes, or until browned.
Description: This recipe is for Peanut Butter Fanatics! A State Fair Winning recipe!
Cooking Time: Bake 20 minutes
Crust Ingredients:
1/2 cup butter (1 stick), softened
1/2 cup peanut butter (smooth or chunky)
1 1/2 cups Granulated Sugar
1/2 tsp. vanilla
1 1/2 cups all-purpose flour
Instructions:
Preheat oven to 375°F. In medium bowl mix butter, peanut butter and sugar until well blended. Stir in vanilla. Add flour and mix well. (Mixture will be crumbly.) Reserve about 1 cup of this mixture for top. Firmly press remaining mixture into bottom of lightly greased (or sprayed) 9” x 13” baking pan.
Filling Ingredients:
2 eggs
2 tbsp. peanut butter (smooth or chunky)
1/2 cup granulated sugar
1/2 cup brown sugar, packed
Instructions:
Beat eggs, peanut butter, granulated sugar and brown sugar together. Spread over unbaked crust. Sprinkle with reserved crust mixture. Bake approximately 20 minutes, or until set and top is golden. Cool in pan and cut into bars.
Serving Size: Makes 2 dozen bars
This has a peanut butter filling topped with peanuts
Cooking Time: Bake 10 to 12 minutes
Cookie Ingredients:
Ingredients:
2-1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup butter, softened
1 cup peanut butter
1/2 cup C&H Pure Cane Granulated Sugar
1 cup C&H Pure Cane Golden Brown Sugar, firmly packed
1 tsp. vanilla
2 eggs, large
1-1/2 cups peanut butter chips
salted peanut halves
Instructions:
In small bowl, combine flour, baking soda, and salt. In large bowl, beat butter, peanut butter, granulated sugar, brown sugar and vanilla until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chips. Chill for 30 minutes or in freezer for 10 minutes. Prepare filling; see recipe below.
Preheat oven to 375°F. Take cookie dough out of refrigerator and use a cookie scoop to measure cookie dough. Take a cookie dough ball and flatten in palm of hand. Place a peanut butter ball in middle and wrap cookie dough around it. Place on greased cookie sheet. Slightly flatten with palm of hand. Place four peanut halves in center of cookie to create design for sand dollar. Bake for 10 to 12 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Filling Ingredients
1 tbsp. butter, softened
1 tbsp. corn syrup
1 cup peanut butter
1 cup C&H Pure Cane Powdered Sugar
Instructions:
Mix together peanut butter, corn syrup, butter and powdered sugar until well mixed. Roll into ½-inch balls.
Serving Size: Makes approx. 3 to 4 dozen
- 3/4 cup all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/3 cup creamy peanut butter
- 1/2 stick (1/4 cup) unsalted butter, softened
- 1/3 cup firmly packed brown sugar
- 1 large egg
- 1/2 teaspoon vanilla
- 1/3 cup granulated sugar
- 3 tablespoons grape jelly
Preheat oven to 375°F.
In a bowl whisk together flour, salt, and baking soda. In another bowl whisk together peanut butter, butter, and brown sugar until smooth and whisk in egg and vanilla. Add flour mixture to peanut butter mixture, stirring until blended.
Roll pieces of dough into 1-inch balls and roll in granulated sugar. On a large baking sheet arrange balls 2 inches apart and bake in middle of oven 10 minutes. Working quickly, with the back of a 1/4-teaspoon measuring spoon make an indentation about 1/2 inch in diameter in center of each cookie. Fill each indentation with slightly heaping 1/4 teaspoon jelly and bake cookies 10 minutes more, or until golden. Transfer cookies to racks to cool.
Ingredients:
* 1 cup JIF® Creamy Peanut Butter
* 1/2 teaspoon almond extract
* 1/4 cup butter, softened
* 1 1/4 cups sifted powdered sugar
* 2 cups crisp rice cereal
* 1/2 cup coarsely chopped peanuts
Directions:
1. Line an 8-inch square baking pan with aluminum foil, extending foil over edges of pan. Blend peanut butter, almond extract and butter in large bowl; stir in powdered sugar. Add cereal; mix well, crushing cereal slightly.
2. Press peanut butter mixture evenly into prepared pan with rubber spatula. Sprinkle top with chopped peanuts; press gently. Chill. To serve, remove from pan by lifting foil; remove foil. Cut into 1-inch squares.
Yield: 48 servings
Ingredients:
1 cup peanut butter
1 cup granulated sugar
1 egg
1 teaspoon baking soda
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2. Combine the peanut butter,sugar, baking soda and egg. Mix until smooth.
3. Drop spoonsful of dough onto the prepared baking sheet. Flatten in criss-cross fashion with fork dipped in sugar. Bake at 350 degrees F (175 degrees C) for about 11 minutes. Do not overbake! These cookies are best when they are still soft and just barely brown on the bottoms. Remove and let cool on the baking sheet 3 to 5 minutes.
yield: 1 dozen
Ingredients:
2 cups peanut butter
1 cup white sugar
1 cup brown sugar
2 eggs
1 teaspoons baking soda
1 teaspoon vanilla extract
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a medium bowl, stir peanut butter and sugar and brown sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, and vanilla. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Press a criss-cross into the top using the back of a fork.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
36 servings
Ingredients:
1 cup packed brown sugar
1 cup white sugar
1 cup peanut butter
1 cup shortening
1 teaspoon baking soda
2 tablespoons hot water
2 1/2 cups all-purpose flour
2 eggs
Directions:
- Mix sugars, peanut butter, and shortening. Add baking soda to the hot water. Add to mixture. Stir well.
- Stir in the eggs. Add the flour. Roll dough into balls.
- Place balls on ungreased cookie sheet. Press with fork dipped in water to make criss-cross design. Bake at 350 - 375 degrees F (175 - 190 degrees C) for about 8-10 minutes.
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