Tag : Peanut Butter

No-Bake Cookies

Ingredients

  • 1 3/4 cups white sugar
  • 1/2 cup milk
  • 1/2 cup butter
  • 4 tablespoons unsweetened cocoa powder
  • 1/2 cup crunchy peanut butter
  • 3 cups quick-cooking oats
  • 1 teaspoon vanilla extract

Instructions

  1. In a medium saucepan, combine sugar, milk, butter, and cocoa.
  2. Bring to a boil, and cook for 1 1/2 minutes.
  3. Remove from heat, and stir in peanut butter, oats, and vanilla.
  4. Drop by teaspoonfuls onto wax paper. Let cool until hardened.
8-14-2016 |

Temptations (Reese’s Cup Cookies)

Ingredients

  • 1/2 cup butter
  • 1/2 cup peanut butter
  • 1/2 cup sugar
  • 1 1/4 cup flour
  • 1/2 tsp salt
  • 1/2 cup brown sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 3/4 tsp baking soda
  • 1 1/2 bag Reese’s Cups

Instructions

  1. Mix butter, peanut butter, and sugar. Set aside.
  2. Mix egg and vanilla. Set aside.
  3. Mix flour, salt, brown sugar, and baking soda. Add in the other 2 mixtures.
  4. Shape into balls and place on cookie sheet.
  5. Bake at 375 for 10 minutes.
  6. Place Reese’s Cups in the cookies and cool.
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Peanut Butter Oreo Cheesecake

Ingredients

  • 1 pkg. (15 oz.) OREO DOUBLE DELIGHT Peanut Butter ‘n Chocolate Creme Chocolate Sandwich Cookies, divided
  • 3 Tbsp. butter or margarine, melted
  • 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 3/4 cup sugar
  • 1 container (16 oz.) BREAKSTONE’S or KNUDSEN Sour Cream
  • 1 cup creamy peanut butter
  • 3 eggs

Instructions

  1. PREHEAT oven to 350°F. Finely crush 16 of the cookies. Coarsely chop remaining 14 cookies; set aside.
  2. MIX finely crushed cookies and butter. Press firmly onto bottom of 9-inch springform pan; set aside.
  3. BEAT cream cheese and sugar in large bowl with electric mixer at medium speed until well blended. Add sour cream and peanut butter; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in chopped cookies. Pour over crust.
  4. BAKE 50 to 60 minutes or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
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Peanut Butter Blossoms (Hershey Kiss Cookies)

Ingredients

  • 48 Hershey Kisses
  • 1/2 cup shortening
  • 3/4 cup creamy peanut butter
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 egg
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 1 1/2 cup flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • extra granulated sugar to sprinkle

Instructions

  1. Heat oven to 375. Remove wrappers from Kisses.
  2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk, and vanilla; beat well. Stir together flour, baking soda, and salt; gradually beat into peanut butter mixture.
  3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
  4. Bake 8-10 minutes or until lightly browned. Immediately press a chocolate Kiss onto center of each cookie; cookie will crack around the edges. Remove from cookie sheet to wire rack. Cool completely.
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