PEANUT BUTTER CUP COOKIES
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
- Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
- Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
Nutrition Facts : Calories 122 calories, Carbohydrate 14.4 g, Cholesterol 11.3 mg, Fat 6.5 g, Fiber 0.6 g, Protein 2.4 g, SaturatedFat 2.7 g, Sodium 119.1 mg, Sugar 9.2 g
PEANUT BUTTER ENERGY BITES RECIPE BY TASTY
Here's what you need: creamy peanut butter, old fashion oat, honey, mini chocolate chips, flax seed
Provided by Tasty
Categories Snacks
Yield 16 balls
Number Of Ingredients 5
Steps:
- Mix all ingredients in a bowl until well-combined.
- Cover with plastic wrap and chill in the refrigerator for at least 30 minutes.
- Once done chilling, roll into approximately 1 inch (2.5 cm) balls. (Cover hands in a light layer of butter or oil to facilitate rolling and avoid getting sticky hands.)
- Lay out a thin layer of oats and chocolate chips on a cutting board or work surface and roll the balls in the mixture. Finish off by rolling each ball between your hands to pack in the oats and chocolate chips.
- Enjoy!
Nutrition Facts : Calories 169 calories, Carbohydrate 13 grams, Fat 11 grams, Fiber 2 grams, Protein 5 grams, Sugar 3 grams
PEANUT BUTTER ENERGY BITES
This no-cook, no-bake, one-bowl snack is a great option for a protein-packed snack on the go.
Provided by Cool Runnings Foods
Categories Appetizers and Snacks
Time 10m
Yield 15
Number Of Ingredients 5
Steps:
- Combine peanut butter, quick cooking oats, cocoa nubs, honey, and vanilla extract in a bowl. Use a tablespoon to scoop out small portions and roll into balls using your hands.
Nutrition Facts : Calories 153.3 calories, Carbohydrate 11.3 g, Fat 10.6 g, Fiber 2.8 g, Protein 5.2 g, SaturatedFat 2.4 g, Sodium 83.6 mg, Sugar 4.4 g
SLOW-COOKER REESE'S™ PEANUT BUTTER CUP SWIRL CAKE
This cake is gooey, rich and over-the-top delicious!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 12
Number Of Ingredients 11
Steps:
- Spray a 5- to 6-quart oval slow cooker with cooking spray. In large bowl, beat cake mix, water, eggs, 1/2 cup peanut butter and the butter with electric mixer on low 30 speed seconds, then on medium speed 2 minutes, scraping bowl.
- Remove 2/3 cup of the batter to medium bowl; stir in 1/2 cup chocolate syrup to make chocolate fudge batter.
- Spoon 1/2 of the peanut butter batter into the slow cooker, followed by all of the chocolate fudge batter. Top with remaining peanut butter batter. Swirl with a knife in a circular motion.
- Cover; cook on High heat setting 1 hour 45 minutes to 2 hours 15 minutes or until toothpick inserted in center of loaf comes out clean. Turn off slow cooker; uncover, and remove ceramic base from cooker to cooling rack. Let cool 15 minutes.
- In medium bowl, beat 3 tablespoons peanut butter and 2 tablespoons milk with whisk until smooth. Add powdered sugar; mix until smooth. If necessary, gradually add additional 1 tablespoon milk until glaze is desired consistency. Spread peanut butter glaze over cake; drizzle with the chocolate syrup. Sprinkle peanut butter cups over top of cake.
Nutrition Facts : Calories 460, Carbohydrate 62 g, Cholesterol 60 mg, Fat 3, Fiber 2 g, Protein 8 g, SaturatedFat 8 g, ServingSize 1 serving, Sodium 450 mg, Sugar 42 g, TransFat 0 g
PEANUT BUTTER BROWNIE BITES
I used to make these brownie bites with a cherry in the center. Then I discovered that my granddaughter Lily is big on peanut butter, so I switched it up. Now she loves to help me make them. -Donna McGinnis, Taylor Ridge, Illinois
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3-1/2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Line 42 mini-muffin cups with paper or foil liners., Prepare brownie mix batter according to package directions. Fill prepared cups two-thirds full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean (do not overbake)., Place pans on wire racks. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each brownie. Cool 10 minutes before removing from pans., For frosting, in a large bowl, beat peanut butter and cream cheese until blended. Gradually beat in confectioners' sugar, milk and vanilla until smooth. Spoon or pipe frosting into indentations. If desired, sprinkle with chopped peanuts. Refrigerate leftovers.
Nutrition Facts : Calories 134 calories, Fat 7g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 71mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.
PEANUT BUTTER CUP BROWNIE BITES
I love chocolate and peanut butter so any combo of them together I will try. When I made these, everyone absolutely loved them. They didn't last long. Infact I had to make a second batch.
Provided by Julieann Andrews
Categories Cookies
Time 25m
Number Of Ingredients 4
Steps:
- 1. Preheat oven to 350 degrees. Spray 40 mini muffin cups
- 2. Prepare boxed brownie mix as directed. Spoon batter evenly into muffin cups (about 1 heaping teaspoon). Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet. After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. This did not happen for me, so I used my index finger and poked a hole in the center. I went slightly deep so I could put more peanut butter in the middle. I took them out of the muffin tin and placed them on my work surface because I found this way easier to assemble them instead of still in the muffin tin, but its your preferance.
- 3. Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still warm spoon about half a teaspoon of peanut butter into the center of each brownie.(I did not measure this because I did slightly deeper hole, so you made need more peanut butter) Top with chocolate chips* and peanut butter chips*. Cool completely in pan. *I just used 3 each of both chips, they fit perfectly.
- 4. You should wait to eat these when the peanut butter is cooled and set. Warning, these are very addicting..please enjoy
PEANUT BUTTER MARBLED BROWNIES
With help from a common pantry staple you can turn regular brownies into an irresistible treat. By mixing a swirl of rich creamy or crunchy peanut butter into chocolate brownie batter you can create an extra special dessert that's fuss-free and no-fail. Plus, these brownies are ready to eat in just 45 minutes making them ideal for even busy weeknight indulgences.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 20
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, water, oil and eggs until well blended. Spread in pan.
- In small microwavable bowl, microwave peanut butter uncovered on High 30 seconds; stir. Drop 20 spoonfuls of peanut butter in 5x4 rows over brownie batter. For marbled design, pull knife through batter and filling about 1 inch apart; turn pan and repeat.
- Bake 26 to 28 minutes or until toothpick inserted 2 inches from side of pan comes out clean. To cut warm brownies easily, use a plastic knife and short sawing motions. Store tightly covered.
Nutrition Facts : Calories 210, Carbohydrate 23 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Brownie, Sodium 125 mg, Sugar 15 g, TransFat 0 g
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- Preheat the oven to 350 degrees. Spray a mini muffin tin with nonstick spray that has flour added.
- Fill mini muffin wells about 2/3 of the way full (depending on the size of your muffin tin, that's probably just a bit more than a tablespoon).
- Bake brownie bites until a toothpick inserted in the center of one comes out clean. That's approximately 16 minutes in a metal pan, but could be up to 23 minutes in a silicone pan.
PEANUT BUTTER CUP ENERGY BITES | MINIMALIST BAKER RECIPES
From minimalistbaker.com
Ratings 185Calories 92 per servingCategory Dessert, Snack
- Pulse pitted dates in a food processor or blender until they’re in small pieces or it forms a ball (see photo).
- Add oats, chocolate, chia seeds and peanut butter and pulse or mix until combined. You want there to be consistently small pieces but not overly processed.
- Carefully roll into 1-inch balls (29-30 grams per ball), using the warmth of your hands to mold them together. Should yield 14-15 balls (amount as original recipe is written // adjust if altering batch size).
- To set, pop in fridge or freezer for 15 minutes. Otherwise, eat as is! Will keep fresh in an air-tight bag or container for up to a week. Freeze for longer term storage.
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