Ingredients
Non stick cooking spray
1/2 cup butter flavor shortening
1/2 cup creamy peanut butter
1/2 cup brown sugar, firmly packed
1/2 cup granulated sugar
1 large egg
1 cup flour
2 tsp baking powder
1/4 tsp salt
1 can (6 to 7 oz) honey roasted peanuts
Directions
1. Preheat oven to 375° F. Coat baking sheets
lightly with cooking spray.
2. Combine shortening, peanut butter, brown sugar and granulated sugar in bowl of electric mixer; beat at medium speed until well blended. Beat in egg.
3. Combine flour, baking powder and salt in a medium bowl. Mix into creamed mixture at low speed until just blended.
4. Form dough into 1 inch balls. Roll in chopped nuts. Place 2 inches apart onto prepared baking sheets. Flatten slightly with bottom of a glass sprayed with cooking spray.
5. Bake 6 to 7 minutes or until set. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.
Yield: 3 to 4 dozen cookies
INGREDIENTS
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
DIRECTIONS
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
Calories182,
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
Ingredients
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
Directions
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
NUTRITION INFORMATION
* 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
Directions:
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.
Ingredients
- 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
Directions
- 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.
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.
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