Miniature Peanut Butter Treats

 Cookie:

1/2 cup butter, softened

1/2 cup sugar

1/2 cup packed brown sugar

1 large egg, room temperature

1/2 cup creamy peanut butter

1/2 tsp vanilla

1 1/4 cups all-purpose flour

3/4 tsp baking soda

1/2 tsp salt

 

Filling:

42 miniature peanut butter- chocolate cups 

1.  In a bowl, combine the butter, sugars, egg, peanut butter and vanilla; beat until smooth.  Combine the flour, baking soda and salt; gradually add to creamed mixture.  Cover and chill for 1 hour or until easy to handle.

2.  Roll into 42 walnut-sized balls; place in greased miniature muffin cups.  Bake at 374 degrees for 8-9 minutes.

3.  Remove from oven; gently press 1 peanut butter cup into each cookie, forming a depression;  Cool for 10 minutes before removing to wire racks to cool completely.

Peanut Butter RIce Krispy Treats

4 Tbsp butter, melted 

package of mini marshmallows

6 cups Rice Krispy cereal 

1/2 cup creamy peanut butter

In microwave, in a large bowl, melt butter first 30 seconds and then add marshmallows and microwave for 40 seconds, stir and then 20 more seconds. Add peanut butter into marshmallow/butter mixture. Microwave for 20 seconds. Stir. Add cereal and mix all together. Pour into a 9x13 casserole dish. Let it set up for a few minutes. Serve. 

Note: Use cookie cutters to cut out shapes, hearts, circles etc...

Healthy Ice Cream

 2 bananas, peeled and frozen

1 Tbsp peanut butter

1 Tbsp cocoa powder

1.  Cut the bananas into chunks and put them in a food processor or heavy duty blender.

2.  Blend until smooth.

3,  Add in the desired flavor ( in this case peanut butter and cocoa powder), and blend until everything is incorporated and smooth.

Other flavor ideas:

*strawberries (just blend a handful in with the bananas)

*coconut and chocolate (2 Tbsp coconut milk or coconut oil + 1 Tbsp cocoa powder)

*PB Banana (just add 2 Tbsp peanut butter)

*PB and Jelly (1 Tbsp peanut butter + 1 Tbsp strawberry jelly)

Recipe: stay at home chef

Grated Cauliflower and Vegetables with Peanut Butter sauce

 1 head of cauliflower, grated

olive oil

1 large carrot, juleened

1 yellow pepper, juleened

1 red pepper, juleened

1 Tbsp minced garlic or minced ginger

1/2 cup snap peas

1/2 cup soy beans

salt and pepper

1/3 cup cashew nuts

2 Tbsp peanut butter

1/3 cup water

1/4 cup soy sauce

2 Tbsp sesame oil

 

Grate the head of cauliflower with a grater. Cook in a pan with olive oil.  Set aside in a large bowl.  Into to pan with more oil cook garlic or ginger, carrots and then peppers. Add snap peas and soy beans, salt and pepper and cashews.  Mix together and cook.  Add to bowl with cauliflower.  In a small bowl add peanut butter, water, soy sauce and sesame oil.  Whisk together and add to bowl with vegetables

 

 

Salted Peanut Butter Cookies

1 3/4 cups packed light brown sugar

2 large egg, at room temperature

1/2 tsp vanilla extract

1 3/4 cups smooth peanut butter, Skippy brand

coarse-grained sea salt, to finish

1.  Preheat the oven to 350 degrees.  Line a rimmed sheet pan with parchment paper.

2.  In a medium bowl, vigorously whisk together the light brown sugar and eggs until incorporated.  Whisk in the vanilla extract.  Add the peanut butter and mix with a spatula until smooth and completely incorporated, and until no ribbons of peanut butter can be seen.  You know the dough is ready when it has the consistency of Play-Doh.

3.  Using a scoop or a spoon, form the dough into 12 approximately 2-inch balls and place them on the prepared rimmed sheet pan.  For smaller cookies, use a heaping tablespoon.

4.  Sprinkle the dough balls lightly with coarse-grained sea salt just before baking.  Bake for 20 to 22 minutes, turning the rimmed sheet pan once halfway through baking (for smaller cookies, bake for 16 to 18 minutes), When finished, the cookies will be lightly golden and cracked on top.  Let cool completely before serving.

5.  You can bake these cookies as soon as the dough is prepared, but they will retain their shape better if you freeze them for 15 minutes before baking.

Healthier Chocolate No-Bake Cookies

1 cup natural peanut or almond butter
1/2 cup coconut oil
1/2 cup honey
2 tsp vanilla extract
1/2 to 1 cup bittersweet chocolate chips
2 1/2 cups quick cooking or old-fashioned oats
3 Tbsp cocoa powder
1 cup coarsely chopped almonds (toasted is optional but awesome)

1.  In a medium saucepan, melt the peanut or almond butter ad coconut oil over medium heat, stirring constantly, until melted and smooth.  Off the heat, stir in the honey and vanilla until combined.

2.  Immediately stir in the chocolate chips until melted (if the mixture is too cool to melt them completely, return the saucepan to low heat to help it along without bringing it to a simmer).

3.  Add the oats, cocoa powder and almonds and stir until well- combined.

4.  Drop by heaping spoonfuls onto parchment-lined baking sheets.  Refrigerate until set.

5.  The cookies will keep in a tupperware-type container  (layered between sheets of wax paper or parchment) in the refrigerator for a week or more. 

Peanut Butter Cookie Dough Brownie Bars

1 (19.5 oz) Pillsbury Brownie Mix

2/3 cup vegetable oil (as listed on box)

¼ cup water (as listed on box)

2 eggs (as listed on box)

6 Tbsp peanut butter (divided)

½ cup peanut butter

1/4 cup salted butter, softened

½ cup granulated sugar

1 cup brown sugar

1/3 cup milk

1 Tbsp vanilla extract

2 cups all purpose flour

2 cups Peanut Butter M&M's

1. Cook your brownies according to directions on the box for a 9x13-inch pan.
2. Once they are out of the oven, take 3 Tablespoons of peanut butter and gently spread it over your warm brownies. Let them sit and cool.
3. With an electric mixer, cream the butter and ½ cup peanut butter until smooth.
4. Add the sugar, brown sugar, milk and vanilla, and mix until smooth. Carefully add the flour, and continue to mix at low speed until fully combined.
5. Spoon the cookie dough onto the cooled brownies and spread gently into an even layer.
6. Sprinkle on all of the M&M's so they are spread out across all the brownies.
7. Melt the last 3 Tbsp of peanut butter in the microwave (about 30 seconds) and drizzle over the brownies.
8. Cover and place in refrigerator until serving.

Lunch Lady Peanut Butter Bars

Serves: 24

Prep Time: 25 minutes Cook Time: 15 minutes Total Time: 40 minutes

1 cup butter, softened

1 cup sugar

1 cup brown sugar, firmly packed

1 tsp vanilla extract

2 large eggs

2 ½ cups peanut butter, divided

2 cups old fashioned oats

2 cups flour

1 tsp baking soda

1 tsp salt

Frosting:

½ cup butter, softened

¼ cup milk

2 tsp vanilla

4 Tbsp cocoa powder

3 cups powdered sugar

1. Preheat oven to 350 degrees.
2. In a large bowl, cream together butter, sugar and brown sugar together.
3. Add vanilla, eggs, an 1 cup peanut butter; stir to combine.
4. Add oats, flour, baking soda and salt and mix until well combined.
5. Spray a baking sheet (half sheet jelly roll pan that is approximately 17.8 x 12.8 x 1 inch) with nonstick cooking spray and spread out dough in an even layer.
6. Bake for 15 minutes and remove from oven.
7. Drop remaining peanut butter by spoonfuls on top of warm bars and spread when peanut butter has begun to melt.
8. Let cool until peanut butter has set up.
9. While cooling, mix together frosting ingredients with a hand mixer until smooth and spread on top of bars.
10. Cut into bars and serve.

Peanut Butter Cookies

(only 5 ingredients)

1 cup creamy peanut buttermilk

1/2 cup granulated sugar

½ cup brown sugar

1 large egg

1 tsp vanilla extract

1. Preheat oven to 350 degrees. Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.
2. In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the peanut butter, white sugar, and brown sugar together on high until creamy and smooth, 2-3 minutes. Add the egg and vanilla and mix until combined.
3. Using a heaping tablespoon, spoon the dough and roll into 1 ¼ inch balls. Place on prepared cookie sheet and place approximately 2-3 inches apart. Use a fork to press the cookies down, creating a cross-hatch pattern.
4. Bake in the preheated oven for about 8 minutes.
5. Allow cookies to finish cooling completely on baking sheet before removing. Store in an airtight container.

Peanut Butter Fruit Dip

1 cup Greek Yogurt

¼ cup creamy Peanut Butter

1 Tbsp raw honey, or to taste

1 tsp vanilla extract

Add all ingredients to a bowl and whisk until smooth. Serve with fruit (recommended bananas, apples, raspberries or strawberries).

Use tooth picks to eat this. Store in refrigerator in an airtight container for up to 4 day.

Reese's Muddy Buddies

Chocolate flavored Chex cereal, 1 box – about 8 cups

1 cup roasted lightly salted peanuts

2 cups powdered sugar

16 oz chocolate CandiQuik

1 cup Reese's peanut butter chips

8 oz Reese's Minis , 1 bag

1 cup Reese's pieces

20 Reese's Miniatures, halved

Additional peanuts, peanut butter chips, and Reese's as needed

1. Combine Chex cereal and peanuts in a very large bowl and set aside.
2. Divide powdered sugar into two large, gallon size Ziploc bags and set aside.
3. Line a large baking sheet or surface with parchment paper.
4. Break up CandiQuik and sprinkle with peanut butter chips. Melt according to CandQuik's package instructions.
5. Drizzle the melted chocolate-peanut butter mixture over the top of the Chex and peanuts and toss gently to combine. Make sure it is well coated.
6. Gently fold in the Reese's Minis
7. Transfer half of the chocolate-coated cereal mixture into one bag with powdered sugar and half into the remaining bag.
8. Close each bag tightly and gently shake until the mixture is fully coated. Repeat with remaining bag.
9. Spread the contents of both bags onto the parchment lined surface and let set up or 15 minutes.
10. Sprinkle on the Reese's Pieces, Reese's Miniatures, and additional peanuts, peanut butter chips, and Reese's pieces if desired.
11. Toss gently to combine.
12. Store in and airtight container for up to one week.

Chubby Hubby Clusters (no bake)

1 ½ cups semi sweet chocolate chips

1 cup peanut butter chips

½ cup butter (cut into pieces)

¼ cup peanut butter

2 cups pretzel sticks (roughly chopped)

1 cup salted peanuts

In a large bowl mix together chocolate chips, peanut butter chips, butter and peanut butter. Microwave on high for 45 seconds, stir and microwave again for 30 seconds. Stir until smooth (if it isn't completely melted, return to the microwave for 20 second intervals, stirring after each time).

Drop by tablespoonfuls onto wax paper and refrigerate for about 30minutes or until firm. Optional: drizzle with melted peanut butter. Store leftovers in an airtight container.

No Bake Peanut Butter Chocolate Chip Oatmeal Energy Balls

1 cup (dry) oatmeal (I like old fashioned)
2/3 cup toasted unsweetened coconut flakes
1/2 cup peanut butter
1/2 cup ground flaxseed
1/3 cup honey
1/2 cup mini chocolate chips
1 tsp vanilla extract

1.  Add everything to a medium bowl and mix to combine well.  Stick the bowl in the fridge and let it chill for about half an hour.  This resting time helps to ensure that the balls will stick together when rolled.

2.  After the chilling time, take a tablespoon of the mixture in your hand and roll into a ball.  Repeat with remaining oat mixture.  If your balls aren't sticking together after the resting period, you can add a little more honey or peanut butter, stir well, and try rolling again.  Sometimes it just needs a little more of the wet ingredients to hold together well.  And the moisture in the peanut butter will depend on the brand/type that you use.

3.  Store in an airtight container in the fridge for up to 2 weeks or in the freezer much longer.

Recipe from Andrew Pulsipher

Red Velvet Peanut Butter Blossoms

Ingredients:

½ cup butter, room temperature

¾ cup creamy peanut butter

1 1/3 cup sugar

1 egg

2 tbsp milk

2 tsp vanilla

1 tsp red gel food coloring

3 tbsp unsweetened cocoa

1 ½ cups all purpose flour

1 tsp baking soda

pinch salt

¼ cup red sanding sugar

1 bag Hershey's Kisses (unwrapped)

Instructions:

1. Heat oven to 375 degrees
2. Beat butter, peanut butter, and sugar in a stand mixer for about 2 minutes on medium speed Turn mixer to low and add in egg, milk, vanilla, and red food coloring. Mix for about 30 seconds to incorporate, then turn mixer to medium-high and blend until light and fluffy.
3. In a separate bowl sift cocoa, flour, baking soda and salt. With mixer on slow add flour mixture to sugar mixture and beat until just combined.
4. Remove mixer bowl from stand. Shape dough into 1 inch balls. Set on a parchment lined baking sheet.
5. Pour red sanding sugar onto small plate or bowl.
6. Roll dough ball in red sanding sugar and place on prepared cookie sheet about 2 inches apart. (if want them extra chewy, chill for 10 minutes in the freezer before baking.)
7. Bake for 8 to 10 minutes.
8. While baking unwrap Hershey's Kisses. Once cookies are done baking, remove from oven and immediately press a chocolate Kiss into the center of each cookie. The cookie should crack around edges.
9. Allow cookies to cool to room temperature.

Peanut Butter Cookie Pie

1/2 cup unsalted butter, melted
1 large egg
1 cup light brown sugar, packed
1 tbsp. vanilla extract
heaping 1/3 cup creamy peanut butter
1 cup all-purpose flour
pinch salt, optional and to taste
12 to 14 mini peanut butter cups
about 2/3 cup M&Ms (peanut or plain)

Preheat oven to 350 degrees.  Spray a 9-inch pie dish with floured cooking spray; set aside. 
In a large, microwave-safe bowl melt butter, about 1 minute.  Wait momentarily before adding the egg so you don't scramble it.  Add the egg, brown sugar, peanut butter, vanilla, and whisk until smooth.  Add flour, salt, and stir until just combined; don't overmix.  Pour the dough into prepared pie dish, smoothing the top lightly with a spatula.  Evenly insert the peanut butter cups into the dough, pushing them down so the top is almost flush with the surface of the dough.  Evenly insert the M&Ms into the dough, pushing them down.
Bake for about 28 to 30 minutes, or until a toothpick inserted in the center comes out mostly clean.  If your pie has risen in the center, it will deflate as it cools.  Allow pie to cool in pan for at least 30 minutes before slicing and serving; however, for optimal results, cool overnight because it gives the flavors a chance to marry and the pie to really set up fully..  Pie will keep airtight at room temperature for up to 1 week.