{11 notes}
Addie’s Favorite Peanut Butter Chocolate Chip Cookies 2 1/2 cups flour 1/2 tsp salt 1/2 tsp baking soda 1 cup butter, softened 1 cup peanut butter 1 cup white sugar 1 cup brown sugar, packed 2 eggs 1 (12 oz) bag semi sweet chocolate chips Preheat oven to 375F.  Stir together dry ingredients and set aside. In a large bowl, mix together butter and peanut butter. Add both sugars and cream well. Slowly beat in flour mixture. Fold in chocolate chips. Drop dough from rounded teaspoons onto cookie sheets Bake 10-13 minutes,  Allow cookies o cool on the sheet for 2 minutes. Remove cookies to a cooling rack.  Watch them disappear. (via Addie’s Favorite Peanut Butter Chocolate Chip Cookies | chaos in the kitchen)

Addie’s Favorite Peanut Butter Chocolate Chip Cookies

  • 2 1/2 cups flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 cup butter, softened
  • 1 cup peanut butter
  • 1 cup white sugar
  • 1 cup brown sugar, packed
  • 2 eggs
  • 1 (12 oz) bag semi sweet chocolate chips

Preheat oven to 375F.  Stir together dry ingredients and set aside.

In a large bowl, mix together butter and peanut butter.

Add both sugars and cream well.

Slowly beat in flour mixture.

Fold in chocolate chips.

Drop dough from rounded teaspoons onto cookie sheets

Bake 10-13 minutes,  Allow cookies o cool on the sheet for 2 minutes.

Remove cookies to a cooling rack.  Watch them disappear.

(via Addie’s Favorite Peanut Butter Chocolate Chip Cookies | chaos in the kitchen)

Honey Peanut Butter Cookies/Nip Slips

{Notes}

joligreenredqueen:

Honey Peanut Butter Cookies

*w/Hersey’s Kisses = Janet’s Peanut Butter Nip Slips

Preheat oven to 350*

c=cup  t=teaspoon

2 ¼ c flour

1 t baking soda

½ t salt

½ c brown sugar

½ c white sugar

½ c honey

¾ c butter

½ c quick or old-fashioned oatmeal

1 c creamy peanut butter

2 large eggs

1 t vanilla extract

 

Sift first three ingredients in medium bowl. 

Use blender to pulverize oatmeal with the two sugars.

In large bowl, cream butter & peanut butter. 

Add honey then the oatmeal & sugar, mix until smooth. 

Add the eggs one at a time, then vanilla.

Add the dry ingredients from the other bowl, mixing until fully blended.  

Drop dough onto cookie sheet using a tablespoon or small scoop.  Use a fork dipped into water to criss-cross each cookie. Cookies do not spread much while baking.

Bake at 350 about 9-10 minutes, only until just edges begin to brown, don’t overbake!

 

*unwrap enough kisses to make about 6 dozen cookies while the oven heats if you are making the Nip Slips.  Press one kiss into the center of each cookie and mound up the sides until it looks like a volcano with a bit of chocolate showing at the top.  Bake as directed.

 

(Source: redqueenxlt)

{10 notes}
Magic Middle Peanut Butter Cookies:                 Ingredients: 1 1/2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1/2 teaspoon baking soda 1/2 cup white sugar 1/2 cup brown sugar-packed 1/2 cup unsalted butter-softened 1/4 cup peanut butter 1 teaspoon vanilla extract 1 egg 3/4 cup confectioners sugar 3/4 cup peanut butter Directions: 1. Preheat oven to 375 degrees. 2. In a small  bowl, blend flour, cocoa, and baking soda. 3. In a large bowl beat white sugar, brown sugar, butter and 1/4 cup peanut butter, until light and fluffy.  Add vanilla and egg, beat until blended.  Stir in flour mixture until blended.  Set aside. 4. Make the filling by combining the confectioners sugar and 3/4 cup peanut butter.  Beat well with electric mixer until mixture comes together. 5. Roll filling into 30 1 inch balls. Form exterior part of cookie by sectioning dough into approximately 1 tablespoon pieces.  Form exterior part of cookie around filling and cover completely.  Place 2 inches apart on an ungreased cookie sheet.  Flatten with a glass dipped in sugar. 6. Bake at 375 degrees for 7-9 minutes. ( I baked mine for 7 minutes )  Allow to cool on cookie sheet for 10 minutes then remove to a cooling rack and cool completely. Gonna Want Seconds: Magic Middle Peanut Butter Cookies

Magic Middle Peanut Butter Cookies:                

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 cup white sugar
  • 1/2 cup brown sugar-packed
  • 1/2 cup unsalted butter-softened
  • 1/4 cup peanut butter
  • 1 teaspoon vanilla extract
  • 1 egg
  • 3/4 cup confectioners sugar
  • 3/4 cup peanut butter

Directions:

1. Preheat oven to 375 degrees.

2. In a small  bowl, blend flour, cocoa, and baking soda.

3. In a large bowl beat white sugar, brown sugar, butter and 1/4 cup peanut butter, until light and fluffy.  Add vanilla and egg, beat until blended.  Stir in flour mixture until blended.  Set aside.

4. Make the filling by combining the confectioners sugar and 3/4 cup peanut butter.  Beat well with electric mixer until mixture comes together.

5. Roll filling into 30 1 inch balls. Form exterior part of cookie by sectioning dough into approximately 1 tablespoon pieces.  Form exterior part of cookie around filling and cover completely.  Place 2 inches apart on an ungreased cookie sheet.  Flatten with a glass dipped in sugar.

6. Bake at 375 degrees for 7-9 minutes. ( I baked mine for 7 minutes )  Allow to cool on cookie sheet for 10 minutes then remove to a cooling rack and cool completely.

Gonna Want Seconds: Magic Middle Peanut Butter Cookies

{2 notes}
bakedpeace: SNOWBALLS FILLING: 6 oz peanut butter chips 6 oz semi-sweet chocolate chips 1/4 cup powdered sugar, sifted 1/4 cup peanuts, finely chopped OUTSIDE COOKIE: 3 cups flour 1 1/4 cups butter, softened 1 Tbsp vanilla extract   powdered sugar sprinkles, optional 1. Combine chips in double boiler and heat until mixture is smooth. Remove from heat. Add powdered sugar and peanuts. Mix well. Let sit at room temperature until firm enough to shape. Roll 3/4″ balls and set aside. 2. Preheat oven to 400 degrees F. 3. In large bowl, combine flour, butter and vanilla; knead until well blended. Shape into one 11″ log; cut into 1/4″ slices.  Lay a slice of dough in your hands and use your fingers to gently spread out.  Place a chocolate-peanut butter ball in the center of the slice.  Shape dough slice around filling, seal and roll into a ball with your hands. Roll the ball in the powdered sugar (add sprinkles if you’re making a holiday cookie), and place on ungreased cookie sheet. 4. Bake for 10 minutes. Cool slightly. Roll in powdered sugar mixture again while still warm. Yield:  about 2 dozen

bakedpeace:

SNOWBALLS

FILLING:
6 oz peanut butter chips
6 oz semi-sweet chocolate chips
1/4 cup powdered sugar, sifted
1/4 cup peanuts, finely chopped

OUTSIDE COOKIE:
3 cups flour
1 1/4 cups butter, softened
1 Tbsp vanilla extract

 

powdered sugar
sprinkles, optional

1. Combine chips in double boiler and heat until mixture is smooth. Remove from heat. Add powdered sugar and peanuts. Mix well. Let sit at room temperature until firm enough to shape. Roll 3/4″ balls and set aside.

2. Preheat oven to 400 degrees F.

3. In large bowl, combine flour, butter and vanilla; knead until well blended. Shape into one 11″ log; cut into 1/4″ slices.  Lay a slice of dough in your hands and use your fingers to gently spread out.  Place a chocolate-peanut butter ball in the center of the slice.  Shape dough slice around filling, seal and roll into a ball with your hands. Roll the ball in the powdered sugar (add sprinkles if you’re making a holiday cookie), and place on ungreased cookie sheet.

4. Bake for 10 minutes. Cool slightly. Roll in powdered sugar mixture again while still warm.

Yield:  about 2 dozen



{Notes}
simplerecipes: Peanut Butter Bars 2 cups graham cracker crumbs 2 sticks butter, melted 1 cup all natural peanut butter 2 cups powdered sugar 1 1/2 cups semi sweet chocolate chips 4 T. more peanut butter In a food processor pulse graham crackers until super fine. I used 16 whole Nabisco Grahams Original® crackers. But be sure that you have exactly 2 cups of whatever brand you use. To the fine crumbs add the melted butter, peanut butter, and powdered sugar. Pulse until mixture is blended and smooth. Press the peanut butter mixture into an ungreased 9 x 13 baking pan. Melt the chocolate chips and 4 T. peanut butter in the microwave in 25 second increments until melted and smooth. Pour over peanut butter batter and spread evenly. Chill for 30 minutes or until set. Remove to room temperature for at least 15 minutes then slice into bars. via Big Red Kitchen

simplerecipes:

Peanut Butter Bars

2 cups graham cracker crumbs
2 sticks butter, melted
1 cup all natural peanut butter
2 cups powdered sugar
1 1/2 cups semi sweet chocolate chips
4 T. more peanut butter

In a food processor pulse graham crackers until super fine. I used 16 whole Nabisco Grahams Original® crackers. But be sure that you have exactly 2 cups of whatever brand you use. To the fine crumbs add the melted butter, peanut butter, and powdered sugar. Pulse until mixture is blended and smooth. Press the peanut butter mixture into an ungreased 9 x 13 baking pan. Melt the chocolate chips and 4 T. peanut butter in the microwave in 25 second increments until melted and smooth. Pour over peanut butter batter and spread evenly. Chill for 30 minutes or until set. Remove to room temperature for at least 15 minutes then slice into bars.

via Big Red Kitchen

{Notes}
simplerecipes: Rocky Road Brownies 3 ounces unsweetened chocolate 1/2 cup butter 2 cups sugar 4 eggs 2 teaspoons vanilla 1 cup all-purpose flour 1/2 teaspoon salt-topping- 3 tablespoons butter 8 ounces semisweet chocolate pieces 2 cups miniature marshmallows 1/2 cup coarsely chopped walnuts For the brownies, melt chocolate and butter in a saucepan over very low heat, stirring constantly. Remove chocolate/butter mixture from heat and stir in the sugar. Beat in the eggs, one at a time. Be sure to mix well. Blend in the vanilla. Combine flour and salt, add to mixture and blend together. Spread the batter into a buttered 9 inch square baking pan. Bake in a pre-heated 350 degree oven for 45-50 minutes. Cool brownies in the pan on a rack for 10 minute. Topping: While brownies are cooling, melt butter and chocolate in saucepan for topping. Sprinkle brownies evenly with marshmallows and walnuts. Return brownies to oven and bake another 3 minutes. Remove brownies and drizzle with the melted chocolate. Cool in pan, then cut into squares or rectangles. via OzMan

simplerecipes:

Rocky Road Brownies

3 ounces unsweetened chocolate
1/2 cup butter
2 cups sugar
4 eggs
2 teaspoons vanilla
1 cup all-purpose flour
1/2 teaspoon salt
-topping-
3 tablespoons butter
8 ounces semisweet chocolate pieces
2 cups miniature marshmallows
1/2 cup coarsely chopped walnuts

For the brownies, melt chocolate and butter in a saucepan over very low heat, stirring constantly. Remove chocolate/butter mixture from heat and stir in the sugar. Beat in the eggs, one at a time. Be sure to mix well. Blend in the vanilla. Combine flour and salt, add to mixture and blend together. Spread the batter into a buttered 9 inch square baking pan. Bake in a pre-heated 350 degree oven for 45-50 minutes. Cool brownies in the pan on a rack for 10 minute. Topping: While brownies are cooling, melt butter and chocolate in saucepan for topping. Sprinkle brownies evenly with marshmallows and walnuts. Return brownies to oven and bake another 3 minutes. Remove brownies and drizzle with the melted chocolate. Cool in pan, then cut into squares or rectangles.

via OzMan

{10 notes}
Brownie Peanut Butter Cups [via] 3/4 cup granulated sugar 1/4 cup unsalted butter, softened 1 tablespoon water 3/4 cup semi-sweet chocolate chips 1 large egg 1/2 teaspoon vanilla extract 1 cup all-purpose flour 1/4 teaspoon baking soda 1/2 cup peanut butter chips plus about 1/3 cup more for garnishing 1/2 cup semi-sweet chocolate chips plus about 1/3 cup more for garnishing 3/4 cup creamy peanut butter Preheat oven to 350°. Spray or grease 12 muffin cups. *Or you can opt to do mini-muffin bites and cook around 8 minutes or until center comes out clean with a toothpick test. In a large microwave-safe bowl, combine sugar, butter, and water. Microwave on high for 1 minute or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla extract. Add flour and baking soda, stirring until blended. Allow to cool to room temperature. Then, stir in 1/2 cup each peanut butter chips and semi-sweet chocolate chips. Spoon batter by heaping tablespoonfuls into muffin cups. Bake for 13-15 minutes or until top is set and a toothpick inserted into the center comes out slightly wet. Place pan on wire rack. Centers of brownies will fall upon cooling. If not, tap centers with the back of a teaspoon to make a hole. Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds, then stir. While brownies are still hot, spoon about a tablespoon of peanut butter into the center of each brownie. Top with semi-sweet chocolate chips and peanut butter chips. Cool completely in pan.

Brownie Peanut Butter Cups

[via]

  • 3/4 cup granulated sugar
  • 1/4 cup unsalted butter, softened
  • 1 tablespoon water
  • 3/4 cup semi-sweet chocolate chips
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 cup peanut butter chips plus about 1/3 cup more for garnishing
  • 1/2 cup semi-sweet chocolate chips plus about 1/3 cup more for garnishing
  • 3/4 cup creamy peanut butter

Preheat oven to 350°. Spray or grease 12 muffin cups. *Or you can opt to do mini-muffin bites and cook around 8 minutes or until center comes out clean with a toothpick test.

In a large microwave-safe bowl, combine sugar, butter, and water. Microwave on high for 1 minute or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla extract. Add flour and baking soda, stirring until blended. Allow to cool to room temperature. Then, stir in 1/2 cup each peanut butter chips and semi-sweet chocolate chips. Spoon batter by heaping tablespoonfuls into muffin cups.

Bake for 13-15 minutes or until top is set and a toothpick inserted into the center comes out slightly wet. Place pan on wire rack. Centers of brownies will fall upon cooling. If not, tap centers with the back of a teaspoon to make a hole.

Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds, then stir. While brownies are still hot, spoon about a tablespoon of peanut butter into the center of each brownie. Top with semi-sweet chocolate chips and peanut butter chips. Cool completely in pan.