Peanut Butter-Marshmallow Treats

32 large marshmallows OR 3 cups miniature marshmallows
1/4 cup butter or margarine
1/2 teaspoon vanilla extract
5 cups Reese’s Peanut Butter Puffs cereal

Spray square pan, 9 x 9 inches, with cooking spray. Heat marshmallows and butter in 3-quart saucepan over low heat, stirring constantly, until marshmallows are melted and mixture is smooth; remove from heat. Stir in vanilla. Stir in half of the cereal at a time until evenly coated. Press in pan; cool.

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Peanut Butter-Chocolate Chip Cookies

1 package devil’s food or white cake mix
1/3 cup water
1/4 cup butter or margarine (softened)
3/4 cup peanut butter
2 eggs
2 cups semisweet chocolate chips

Heat oven to 375º. Beat half of the cake mix (dry), the water, butter, peanut butter and eggs in large bowl with electric mixer on medium speed until smooth, or mix with spoon. Stir in remaining cake mix and the chocolate chips. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 – 10 minutes. Cool 1 minute; remove from cookie sheet to wire rack.

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Peanut Butter-Brickle Chip Bars

1 package yellow cake mix
1 cup crunchy peanut butter
1/2 cup water
2 eggs
2 cups almond brickle chips or toffee chips with chocolate
2 cups semisweet chocolate chips

Heat oven to 350º. Grease and flour jelly roll pan, 15 1/2 x 10 1/2 inches. Mix cake mix (dry), peanut butter, water and eggs in large bowl with spoon. Stir in almond brickle chips. Spread evenly in pan. Bake 20 – 25 minutes or until golden brown. Immediately sprinkle chocolate chips over hot bars. Let stand about 5 minutes or until chips are melted; spread evenly. Cool completely.

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Peanut Butter Swirl Brownies

2/3 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter or margarine (softened)
2 tablespoons milk
2 eggs
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup creamy peanut butter
1/3 cup peanut butter chips
1/3 cup baking cocoa
1/3 cup semisweet chocolate chips

Heat oven to 350º. Grease square pan, 9 x 9 inches. Beat sugars, butter, milk and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and salt. Divide batter in half. Stir peanut butter and peanut butter chips into one half. Stir cocoa and chocolate chips into remaining half. Spoon chocolate batter into pan in 8 mounds in checkerboard pattern. Spoon peanut butter batter between mounds of chocolate batter. Gently swirl through batters with knife for marbled design. Bake 30 – 35 minutes or until toothpick inserted in center comes out clean. Cool completely.

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Peanut Butter Hidden Middles

1 (1 pound 1.5 ounce) pouch peanut butter cookie mix
1/3 cup vegetable oil
1 egg
36 miniature marshmallows
12 Resses peanut butter cups
12 chocolate-covered peanut-buttery candy balls (about 1/2 inch in diameter)
Sugar

Heat oven to 375º. Empty cookie mix into large bowl. Break up lumps in mix with spoon. Stir in oil and egg until soft dough forms. Divide dough into thirds. Shape one-third dough by tablespoonfuls around 3 miniature marshmallows. Shape one-third dough by tablespoonfuls around 1 peanut butter cup. Shape one-third dough by tablespoonfuls around 1 candy ball. Roll each ball in sugar. Place about 2″ apart on ungreased cookie sheet. Bake 7 – 9 minutes or until light golden brown. Cool 1 – 2 minutes; remove from cookie sheet to wire rack.

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Peanut Butter and Jam Bars

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup shortening
1/2 cup peanut butter
1 egg
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup red raspberry jam
Vanilla Drizzle (recipe below)

Vanilla Drizzle Ingredients:

2 tablespoons butter
1 cup powdered sugar
1 teaspoon vanilla extract
3-4 teaspoons hot water

Heat oven to 350º. Beat sugars, shortening, peanut butter and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and baking powder. Reserve 1 cup dough. Press remaining dough in ungreased rectangular pan, 13×9 inches. Spread with jam. Crumble reserved dough and sprinkle over jam; gently press into jam. Bake 20 – 25 minutes or until golden brown. Cool completely. Drizzle with Vanilla Drizzle.

Vanilla Drizzle Directions:

Melt butter in 1-quart saucepan over low heat; remove from heat. Stir in powdered sugar and vanilla. Stir in hot water, 1 teaspoon at a time, until smooth and thin enough to drizzle.

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Peanut Butter Cookies

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup butter or margarine (softened)
1/4 cup shortening
1 egg
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Granulated sugar

Heat oven to 375º. Beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter, shortening and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, baking powder and salt. Shape dough into 1 1/4″ balls. Place about 3″ apart on ungreased cookie sheet. Flatten slightly in crisscross pattern with fork or potato masher dipped into granulated sugar. Bake 9-10 minutes or until light brown. Cool 5 minutes; remove from cookie sheet to wire rack.

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Double Peanut Cookies

1 cup creamy peanut butter
3/4 cup granulated sugar
3/4 cup packed brown sugar
1/2 cup butter (softened)
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 cups unsalted dry roasted peanuts (chopped)

Heat oven to 375º. Beat peanut butter, sugars, butter and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and baking soda. Stir in peanuts (dough will be stiff). Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. Cool 2 minutes; remove from cookie sheet to wire rack.

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Chocolate Peanut Butter No Bakes

1 c. semisweet chocolate chips
1/4 c. corn syrup (light)
1/4 c. peanut butter
2 tbs milk
1 tsp vanilla flavoring
2 c. oats (quick cooking)
1 cup peanuts

Cover baking sheet with waxed or parchment paper. Combine first five ingredients in a 3-quart saucepan and heat over medium heat continuously stirring. Add oats and peanuts until well coated. Form mixture into rounded tablespoons and place on waxed paper. Chill uncovered for approximately 1 hour until firm. Can be covered and stored in refrigerator.

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No Bake Peanut Butter Cookies Recipe

2 cups Sugar
3 tsp Cocoa powder
1/2 cup Margarine
1/2 cup Milk
1 tsp Salt
3 cups Quick cooking rolled oats
1/2 cup Peanut butter
1 tsp Vanilla extract

Combine the sugar, cocoa powder, margarine, milk and salt in a medium saucepan. Bring to rapid boil and boil about 2 minutes, stirring constantly. Combine quick cooking oats, peanut butter and vanilla extract. Add to cooked mixture, mixing well. Drop mixture by teaspoonfulls onto waxed paper, making sure to work quickly.

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