Peanut Butter Cookie Recipes

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1 cup sugar
1 cup white corn syrup
2 cups smooth peanut butter
3 cups Rice Krispies cereal
3 cups corn flakes
3/4 cup butter
4 cups powdered sugar
2 (4 serving size) boxes Vanilla instant pudding mix
1/4 cup milk
1 (12 oz) bag semi-sweet chocolate chips
1/2 cup butter


1. Line a 15 x 10 x 1 inch baking pan with foil, extending the foil over
the edges of the pan; set aside.

2. In a large saucepan, combine granulated sugar and corn syrup; heat and
stir just until mixture boils around edges. Heat and stir for 1 minute more.
Remove from heat. Stir in peanut butter until melted.
Stir in Rice Krispies and corn flakes until coated. Press mixture into the bottom
of prepared pan.

3. For pudding layer: In a medium saucepan melt the 3/4 cup butter. Stir in powdered sugar, dry vanilla pudding mix and milk.
Spread pudding mixture over cereal layer; set aside.

4. For frosting: In a small saucepan combine chocolate chips and the
1/2 cup butter. Heat and stir over low heat until melted.
Spread frosting over pudding layer. Cover and chill about 1 hour or until set.
To serve: Remove set mixture from pan by lifting foil.
Place on a cutting board and cut into bars.

Yield 64

Storage Tip: Layer bars between waxed paper in an
airtight storage container and cover.
Store in the refrigerator for up to 2 days.

Nutrition Information

Total Fat (g)9,
Saturated Fat (g)4,
Cholesterol (mg)10,
Sodium (mg)133,
Carbohydrate (g)25,
Fiber (g)1,
Protein (g)2,
Vitamin C (DV%)1,
Calcium (DV%)1,
Iron (DV%)4,
Percent Daily Values are based on a 2,000 calorie diet


1 (18 oz) roll refrigerated
peanut butter cookie dough

1 cup rolled oats
1/2 cup bananas, mashed
1/2 cup miniature semisweet
chocolate chips

1/2 cup chopped peanuts
1 (16 oz) can chocolate or vanilla frosting


1. Preheat oven to 350 F.

2. Lightly grease a 13 by 9 by 2 inch baking pan;
set aside. In a large resealable plastic bag combine cookie dough, oats,
banana, chocolate pieces and peanuts. Seal bag.
Using your hands squeeze and knead dough mixture together in the bag until combined.
Remove dough from bag and pat dough evenly into prepared pan.

3. Bake about 25 minutes or until bars are golden brown.
Cool completely in pan on a wire rack.
Frost bars with desired frosting or use one half can chocolate frosting and one half can of vanilla frosting and swirl frostings together on bars.

YIELD: 3 dozen bars


* Servings Per Recipe 3 dozen bars
* Calories158,
* Total Fat (g)8,
* Saturated Fat (g)2,
* Monounsaturated Fat (g)3,
* Polyunsaturated Fat (g)1,
* Cholesterol (mg)4,
* Sodium (mg)75,
* Carbohydrate (g)21,
* Total Sugar (g)9,
* Fiber (g)1,
* Protein (g)3,
* Calcium (DV%)2,
* Iron (DV%)4,
* Percent Daily Values are based on a 2,000 calorie diet

Chocolate Cookie Dough Ingredients:
1 cup butter
1 cup sugar
1 egg
1 tsp vanilla extract
2 oz chocolate, melted and cooled
2 1/4 cups flour
2 tbsp cocoa
1 tsp baking powder
1/4 tsp salt

Peanut butter Cookie Dough Ingredients:

1 cup sugar
1 cup smooth peanut butter
1/2 cup butter
1 egg
3 tbsp milk
1 tsp vanilla extract
2 cups flour
1 tsp baking powder
1/4 tsp salt


Chocolate Dough:

1. Cream butter and sugar. Beat in egg, vanilla extract and melted chocolate.
2. In another bowl, sift together flour, cocoa powder, salt and baking powder.
3. Add flour mixture to the chocolate mixture and beat until combined. Wrap in plastic and refrigerate for at least an hour.

Peanut Butter Dough:

1. Cream butter, peanut butter and sugar. Beat in egg, milk and vanilla extract.
2. In another bowl, sift together flour, salt and baking powder.
3. Add flour mixture to the peanut butter mixture and beat until combined. Wrap in plastic and refrigerate for at least an hour.

1. Roll out doughs to about 1/2 inch thick and use a large heart shaped cookie cutter to cut the large shapes.
2. Use a smaller cookie cutter to remove the centers and switch them, creating a two-toned effect.
3. Bake at 350F for 12 to13minutes until the edges of the peanut butter cookies are golden brown.


  • 1 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda

  • GLAZE:
  • 2 cups confectioners' sugar
  • 4 to 5 tablespoons hot water
  • 3 to 4 teaspoons baking cocoa


  • In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cream of tartar and baking soda; gradually add to creamed mixture. Cover and refrigerate for 3 hours or until easy to handle.
  • On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a football-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
  • In a large bowl, combine confectioners' sugar and enough hot water to achieve spreading consistency; beat until smooth. Place 3 tablespoons glaze in a small bowl; set aside.
  • Add cocoa to remaining glaze; stir until smooth. Spread brown glaze over cookies. Pipe white glaze onto cookies to form football laces. Yield: 4-1/2 dozen.

Nutrition Facts: 1 serving (2 each) equals 180 calories, 7 g fat (4 g saturated fat), 34 mg cholesterol, 120 mg sodium, 27 g carbohydrate, trace fiber, 2 g protein.