Brownie, Chocolate Chip, Peanut Butter Cup Treats

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Today, my recipe for Slow Cooker Garlic Mashed Potatoes is the recipe of the week at Gooseberry Patch.  I don’t think I’ve posted this recipe here so grab it over there.  It’s really good and can sit in the slow cooker for a bit if the rest of your meal isn’t ready.

This recipe is all over Pinterest and it looked really good and easy to me.  Once I made it, I thought it was just OK while the rest of the family thought it was great and ate them all up.

Now this recipe uses lots of packaged products so if you want to make them from scratch I think it would work fine.

I happened to have a square muffin pan but I don’t see any reason why you couldn’t use a regular muffin pan.  Just make sure you grease the pan ~ the recipe didn’t call for it but it’s super hard to get them out of the pan if you don’t.

VIEW PRINTABLE RECIPE HERE!

Brownie, Chocolate Chip, Peanut Butter Cup Treats

1 box brownie mix (milk chocolate or fudge or use your favorite)
1 pkg miniature peanut butter cups
1 pkg Nestle Chocolate Chips (they are in squares in the pkg)

Generously grease a square muffin pan.

Take one chocolate chip cookie and press in the pan to cover bottom as in the picture above. Place one unwrapped peanut butter cup upside down on top of the cookie dough. Spoon some brownie dough over the peanut butter cup, covering it.

Bake at 350º for 18-20 minutes or until brownies are done.

Makes 12 treats.

Happy Cooking!

Peanut Butter Cup Cookies

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DD and I are heading up to Colonial Williamsburg today for our annual Christmas tea at Christiana Campbell’s Tavern.   I’ll be posting pictures later today or tomorrow.

Continuing with the peanut butter theme, these are fairly popular cookies, too.  They are really easy to make but look like they took some time.  This recipe says to chill the dough but I never do ~ it’s not very sticky.  The recipe only makes 36 for me. These cookies freeze well.

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Peanut Butter Cup Cookies

1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/2 cup creamy peanut butter
1/2 tsp vanilla
1 1/4 cups flour
3/4 tsp baking soda
1/2 tsp salt
about 36-42 miniature peanut butter cups

Combine butter, sugars, egg, peanut butter and vanilla in a large mixing bowl and beat until smooth. Add flour, baking soda and salt to the creamed mixture and beat until well combined. Cover and chill dough.

When dough is chilled, roll in walnut-sized balls and place in greased mini muffin pans. Bake at 375º for 8-9 minutes.

Remove pans from oven and immediately press one peanut butter cup in the middle of each cookie.

Cool in pans for about 10 minutes and then remove and cool completel.y on rack.

Makes 36-42 cookies.

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Merry Christmas Baking!

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Peanut Blossoms

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These cookies are so popular.  They are yummy and look really cute to boot!  They freeze well, too.

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Peanut Blossoms

1 8 ounce bag Hershey’s Kisses
1/2 cup shortening
3/4 cup peanut butter (I have used both creamy and crunchy so it’s your choice)
1/3 cup sugar
1/3 cup packed brown sugar
1 egg
2 tbsps milk
1 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
additional sugar

Heat oven to 375º.

Remove wrappers from candy and set aside.

Beat shortening and peanut butter together in a large bowl until well blended. Add the 1/3 cup sugar and all of the brown sugar and beat well until light and fluffy. Add egg, milk and vanilla and beat well.

Stir together flour, baking soda, and salt. Gradually add to peanut butter mixture. Beat until blended.

Shape dough into 1 inch ball. Roll in additional sugar and place on ungreased cookie sheets ~ I line mine with parchment paper but you don’t have to.

Bake 8-10 minutes or until lightly browned. Immediately place kiss on top of each hot cookie, pressing down so cookie cracks around edges.

Remove from sheet to wire rack to cool completely.

Makes 48 cookies ~ I made less than that but family was eating them as fast as they cooled so I didn’t get an accurate count.

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Merry Christmas Baking!

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A Halloween Treat

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I was reading Michele’s blog A Big Cup of Tea and found this recipe for Peanut Butter Cups and decided to try it!  Oh my ~ there were soooooooo good!  They were easy to make and taste so much fresher than the kind you buy.  Michele’s blog is GREAT with great recipes and some really cute crafts ~ check it out!

I made mine in regular sized muffin pans just in time for Halloween.  Thanks for posting the recipe, Michele!

Here are some Halloween pictures from last night:

Our pumpkin

Our pumpkin

We didn’t decorate too much this year ~ just a little in the front yard.  These pics were taken when it was still light out.

Doggie jail (aka our front porch)

Doggie jail (aka our front porch)

Heading for the candy

Heading for the candy

Happy Cooking!

Chunky Chocolate Peanut Butter Bars

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DH is coming home from his business trip today, DD is coming home for a few days, and DS is already here so I decided that I better do some baking last night.  I chose one of my Pick A Chef recipes from Recipezaar and I am so glad that I did.  They are awesome ~ and that’s saying something because I am not a big fan of peanut butter.

They were fairly easy to make and smelled terrific baking in the oven.  They make a 13×9 pan full so they would be great for a potluck or a party.

Here’s the link to the recipe ~ Chunky Chocolate Peanut Butter Bars

Happy Cooking!

My Favorite Peanut Butter Cookies

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I am not even a fan of peanut butter but I could eat these cookies all day long. I haven’t made them in a long time but my son asked for them so I whipped them up and I am happy that I did! I had butter flavor crisco in my pantry but apparently I haven’t used it in a looooooonnnnnnngggggg time because it was hard so I subbed regular crisco and it was fine.

My Favorite Peanut Butter Cookies

1/2 cup butter, softened
1/2 cup butter flavored Crisco
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 cup creamy peanut butter or crunchy peanut butter
1 tsp vanilla
2 1/2 cups flour
1 tsp baking powder
1 tsp salt

Cream butter, shortening, and sugars. Add the eggs and blend well. Add the peanut butter and vanilla. Add all dry ingredients until well blended.

Roll tablespoonfuls of dough into balls (I use a tbsp cookie scoop) and place on a lightly greased baking sheet. Using a fork, make a crisscross pattern in each cookie.

Bake at 375º for 8 to 10 minutes. Do not overbake. Leave the cookies on the sheets for 5 minutes before removing to rack to cool completely.

Makes 3-4 dozen

Happy Cooking!

Tyler G.’s Frozen Peanut Butter Pie

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Tyler is my son’s friend who gives me some wonderful recipes ~ for which I am always grateful. This pie will make a peanut butter lover out of anyone who tries it. It’s a great choice for a hot day since it’s frozen. It’s also easy to make which is always a good thing in my book. I left it in the freezer and did not even let it thaw a little before cutting ~ it cut easily even frozen. Thanks, Tyler!

ETA ~ I forgot to add that I used light cream cheese and light Cool Whip.

Tyler G.’s Frozen Peanut Butter Pie

4 ounces cream cheese, softened
1 cup confectioner’s sugar
1/2 cup creamy peanut butter
1/2 cup milk
1 8 ounce whipped topping (such as Cool Whip), thawed
1 chocolate graham cracker crust
1/4 cup finely chopped salted peanuts

Whip cream cheese until soft and fluffy. Beat in confectioner’s sugar and peanut butter. Slowly add milk, blending thoroughly into mixture. With a wooden spoon, fold in whipped topping and pour into graham cracker crust.

Sprinkle with chopped peanuts. Freeze until firm. Store in the freezer.

Happy Cooking!