Peanut Butter Magic Cookies Recipes

Steps:

• Preheat oven to 375°. In a large bowl, cream butter, peanut butter and sugars until blended. Beat in egg and vanilla. In another bowl, whisk flour, cocoa and baking soda; gradually beat into creamed mixture., For filling, in a small bowl, beat confectioners' sugar and peanut butter. Shape into 30 balls. Wrap tablespoons of chocolate dough around filling to cover completely. Place 2 in. apart on ungreased baking sheets. Flatten slightly with bottom of a glass dipped in sugar., Bake 7-9 minutes or until set and slightly cracked. Cool on pans 2 minutes. Remove to wire racks to cool. Store in airtight containers.

Steps:

• Preheat the oven to 350 degrees. Grease a large baking sheet. In a mixing bowl, combine the peanut butter, 1 cup of the sugar, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar. Cool slightly before removing from pan.

Steps:

• In small bowl blend flour, cocoa and baking soda. Mix until well blended.
• In large bowl beat white and brown sugars, butter or margarine and 1/4 cup peanut butter, until light and fluffy. Add vanilla and egg, beat. Stir in flour mixture until blended. Set aside.
• To make Filling: Combine confectioner's sugar and 3/4 cup peanut butter. Blend well.
• Roll filling into 30 1-inch balls. For each cookie, with floured hands, shape about 1 tablespoon of dough around 1 peanut butter ball, covering completely. Place 2 inches apart on an ungreased cookie sheet. Flatten with glass dipped in white sugar.
• Bake at 375 degrees F (190 degrees C) for 7-9 minutes. When cookies are done, they should be set and slightly cracked.

Steps:

• Preheat the oven to 350 degrees F. Grease a large baking sheet.
• In a mixing bowl, combine the peanut butter, 1 cup sugar replacement, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar replacement. Cool slightly before removing from pan.

Steps:

• Preheat oven to 350 degrees F. Line 13x9-inch baking dish with aluminum foil; spray foil with cooking spray.
• Combine sweetened condensed milk and peanut butter in small bowl; set aside. Combine crumbs and Parkay until blended in second bowl. Press crumb mixture into bottom of dish.
• Sprinkle crust with chocolate chunks, toffee bits and coconut. Pour peanut butter mixture evenly over coconut. Sprinkle with chocolate pieces.
• Bake 20 to 25 minutes or until bubbly and golden brown. Cool completely. Lift from dish, remove foil and cut into 30 bars.

Steps:

• In a small bowl, combine flour, cocoa, and baking soda.
• In a large bowl, beat sugar, brown sugar, and butter until well blended.
• Blend in 1/4 cup peanut butter to mixture. Add vanilla and egg, beat well.
• Add flour mixture until blended. Set aside.
• In a small bowl, combine filling ingredients, blending well.
• Roll filling into 30 one inch balls.
• For each cookie, with floured hands shape 1 tbs dough around 1 peanut butter ball, covering completely.
• Place cookies 2 inches apart on an ungreased cookie sheet.
• Flatten with the bottom of a glass dipped in sugar.
• Bake at 375 degrees for 7 to 9 minutes or until set and slightly cracked.
• Cool on wire racks.