Peanut Butter Temptations Cookies Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, cream together the brown sugar, white sugar and butter. Stir in the peanut butter, then the egg and vanilla. Sift together the flour, baking soda and salt, stir into the peanut butter mixture until the dough comes together. Shape into 1 inch balls and press them into the cups of an unprepared mini muffin pan.
• Bake for 8 to 10 minutes in the preheated oven. As soon as the cookies come out of the oven, press a mini chocolate covered peanut butter cup down into the center of each cookie until only the top is showing. Allow the cookies to cool completely before removing from their pans.

Steps:

• Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
• In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
• Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

Steps:

• 1. Heaven oven to 375 degrees. Remove wrappers from candies. Line small muffin cups (1 3/4 inches in diameter) with paper bake cups, if desired.
• 2. Beat butter, granulated sugar, brown sugar, peanut butter, egg and vanilla until fluffy in large bowl. Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended. Shape dough into 1-inch balls; place one in each paper-lined or ungreased muffin cup. Do not flatten.
• 3. Bake 10 to 12 minutes until puffed and lightly browned; remove from oven. Immediately press peanut butter cup in center of each cookie. Cool completely in muffin pan.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, cream together the brown sugar, white sugar and butter. Stir in the peanut butter, then the egg and vanilla. Sift together the flour, baking soda and salt, stir into the peanut butter mixture until the dough comes together. Shape into 1 inch balls and press them into the cups of an unprepared mini muffin pan.
• Bake for 8 to 10 minutes in the preheated oven. As soon as the cookies come out of the oven, press a mini chocolate covered peanut butter cup down into the center of each cookie until only the top is showing. Allow the cookies to cool completely before removing from their pans.

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine butter, peanut butter, sugars, egg and vanilla.
• Stir in flour, baking soda, and salt until blended.
• Roll dough into 1 inch balls.
• Press each ball into 1-1/2 inch miniature muffin tins until slightly flattened.
• Bake 10 to 12 minutes until set.
• Remove from oven and immediately press one miniature peanut butter cup into each cookie.
• Allow to cool and remove from muffin tin.

Steps:

• 1. heat oven to 375 degrees. Remove wrappers from candies. (This is what takes the most time!) Line small muffin tins with paper bake cups. (I don't do this step.)
• 2. In a large bowl, mix butter, both sugars, peanut butter, egg, and vanilla until fluffy.
• 3. Stir together flour, baking soda and salt. Gradually add to butter mixture, beating until well blended.
• 4. Shape dough into 1" balls. Place one in each muffin cup. Do not flatten.
• 5. Bake for 10-12 minutes until puffed and lightly browned. (Keep an eye on them. You don't want to overbake.) Remove from oven and immediately press one peanut butter cup into each cookie. I try to press the peanut butter cup down far enough, so it is even with edge of cookie. (I think it just looks better. Especially when you drizzle chocolate over it.) Cool completely in muffin tin.
• 6. Remove cookies from tin. Place melted chocolate/shortening mixture in a small sealable sandwich bag. Make a small cut on one corner, and drizzle in a zigzag pattern over the cookie. (I thnk this small step is what caused me to win the cookie contest!)

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, mix cookie mix, oil, water and egg with spoon until soft dough forms. Press dough in bottom of pan. Bake 15 minutes.
• In small bowl, mix condensed milk and peanut butter. Pour evenly over baked crust, carefully spreading to edges. Sprinkle chopped peanut butter cups, chocolate chips, peanut butter chips and peanuts evenly over top. Bake 18 to 22 minutes or until bubbling along edges. Cool completely on cooling rack, about 1 hour. Cut into 6 rows by 4 rows.