3-INGREDIENT PEANUT BUTTER CUPS RECIPE BY TASTY
We've all had our cravings: sometimes sweet, sometimes salty. But have you ever craved both at once? Sometimes you just need your sweet-salty fix and, well, you can count on a Reese's cup to deliver. Or, you can just make your own! With only three ingredients and the simplest of directions, these are way easier to throw together than you might think. Get ready for your very own candy factory extravaganza to begin!
Provided by Camille Bergerson
Categories Desserts
Yield 6 servings
Number Of Ingredients 3
Steps:
- Prepare a cupcake tin with 6 liners.
- Stir peanut butter and powdered sugar together until smooth.
- Spread 1 to 2 tablespoons of chocolate in the bottom of each cupcake liner.
- Dollop 1 to 2 teaspoons of the peanut butter mixture on top of the chocolate.
- Cover each dollop of peanut butter with more chocolate and smooth out the top.
- Refrigerate for 1 hour or until chocolate has hardened.
- Remove peanut butter cups from the liners.
- Enjoy!
Nutrition Facts : Calories 303 calories, Carbohydrate 26 grams, Fat 20 grams, Fiber 2 grams, Protein 7 grams, Sugar 20 grams
3 INGREDIENT PEANUT BUTTER COOKIES RECIPE BY TASTY
Here's what you need: peanut butter, sugar, egg
Provided by Adam Bianchi
Categories Bakery Goods
Time 30m
Yield 25 cookies
Number Of Ingredients 3
Steps:
- Preheat oven to 350ºF (180ºC).
- In a large bowl, mix together the peanut butter, sugar, and egg.
- Scoop out a spoonful of dough and roll it into a ball. Place the cookie balls onto a nonstick baking sheet.
- For extra decoration and to make them cook more evenly, flatten the cookie balls by pressing a fork down on top of them, then press it down again at a 90º angle to make a criss-cross pattern.
- Bake for 8-10 minutes or until the bottom of the cookies are golden brown.
- Remove from baking sheet and cool.
- Enjoy!
Nutrition Facts : Calories 81 calories, Carbohydrate 5 grams, Fat 5 grams, Fiber 0 grams, Protein 2 grams, Sugar 3 grams
LOW CARB PEANUT BUTTER CUPS
Make and share this Low Carb Peanut Butter Cups recipe from Food.com.
Provided by cervantesbrandi
Categories Candy
Time 1h30m
Yield 18 cups
Number Of Ingredients 10
Steps:
- Heat cream and the rest of ingredients. Turn off heat and add chocolate. If you're melting it in the cream, let stand until chocolate is melted - stir once in awhile. When it is all melted, the mixture will be fairly thick. Adjust sweetener to taste.
- While the cream is heating and chocolate melting, mix up the filling. If it's too sticky, put a little more almond flour or erythritol into it. You want to be able to form it easily without getting it all over your hands. Adjust sweetness (and possibly salt level) to taste.
- Put heaping tablespoons or globs of the chocolate the size of a walnut into the mini muffin tin. If it is thick enough you can sort of push out a place in the center and make the chocolate even around the sides. If it isn't yet thick enough for this, don't worry, the peanut butter will push it up the sides.
- Form the peanut butter into smaller globs/balls. Push them into the chocolate, including pushing the top so it's flat.
- Chill the whole thing in the refrigerator for half an hour or so.
- Remove from fridge and run hot water over the bottom of the pan for just a few seconds.
- Take a thin knife (I use plastic) and insert it at the edge of a cup. You should be able to turn the whole thing a bit - then you know you can easily pop it out. If it doesn't work right away, give it a few seconds so that the heat can penetrate, or it may need another shot of heat.
Nutrition Facts : Calories 192.3, Fat 11.6, SaturatedFat 4.2, Cholesterol 4.5, Sodium 77, Carbohydrate 21.5, Fiber 2.4, Sugar 16.1, Protein 4.4
EASY PEANUT BUTTER COOKIES! GLUTEN FREE!!! 3 INGREDIENTS
Make and share this Easy Peanut Butter Cookies! Gluten Free!!! 3 Ingredients recipe from Food.com.
Provided by IM1GIRLYGIRL
Categories Dessert
Time 20m
Yield 24-36 small cookies
Number Of Ingredients 3
Steps:
- Preheat oven to 350F
- Combine all ingredients in a bowl using hand mixer or fork.
- Spoon onto a cookie sheet with 4 cookies per row [small cookies]
- Bake for 15-20 minutes or until the very top is hard and bottom golden brown.
- Take out and let cool on a rack for at least 10 minutes.
- Put on a plate and enjoy!
PEANUT BUTTER COOKIES - 3 INGREDIENTS!
Make and share this Peanut Butter Cookies - 3 Ingredients! recipe from Food.com.
Provided by WJKing
Categories Dessert
Time 17m
Yield 3 dozen
Number Of Ingredients 3
Steps:
- Set oven to 350.
- Stir ingredients until smooth.
- Roll into balls then press down w/ fork & then press again in opposite direction, to make criss-cross pattern.
- Bake approximately 12 minutes, then let cool on tray 1-2 minutes before moving to cooling rack.
Nutrition Facts : Calories 1448.6, Fat 79, SaturatedFat 16.9, Cholesterol 124, Sodium 739.5, Carbohydrate 163, Fiber 9, Sugar 147.1, Protein 42
5-INGREDIENT CHOCOLATE PEANUT BUTTER CUPS RECIPE BY TASTY
Here's what you need: dark chocolate, coconut oil, vanilla extract, natural peanut butter, honey, coconut oil, muffin tin liner
Provided by Tiffany Lo
Categories Desserts
Yield 12 servings
Number Of Ingredients 7
Steps:
- Line a muffin tin with muffin tin liners.
- In a bowl or measuring cup, add the dark chocolate and ¼ cup (50 g) coconut oil.
- Stir in vanilla extract.
- Microwave for 30-second intervals until melted, stirring each time.
- Pour half of the chocolate mixture into the liners (just enough to cover the whole bottom). Save the other half for the top layer.
- Freeze for 15 minutes.
- In a bowl or measuring cup, add the peanut butter, honey, and 2 tablespoons coconut oil.
- Microwave 15 seconds or until slightly melted and pourable.
- Pour mixture evenly into the muffin tin.
- Freeze for 5 minutes.
- Pour remaining chocolate mixture on top of the peanut butter layer.
- Freeze until firm about 1 hour.
- Store in the refrigerator until ready to serve.
- Enjoy!
Nutrition Facts : Calories 229 calories, Carbohydrate 17 grams, Fat 18 grams, Fiber 1 gram, Protein 3 grams, Sugar 13 grams
3-INGREDIENT PEANUT BUTTER COOKIES
This recipe is so simple. Sometimes I put chocolate chips in too, but then it is 4-ingredient cookies! Also, you can use 1/2 white sugar and 1/2 brown sugar to make a deeper caramel or molasses-y taste.
Provided by Sheynath
Categories Drop Cookies
Time 13m
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350.
- Combine the three ingredients, stirring until well blended.
- If using the chocolate chips, stir in now.
- Form dough into small balls, using about a tablespoon of dough.
- Place 12 balls on a cookie sheet, evenly spaced. (I like to line my cookie sheets with parchment paper) Using a fork, press the tines across the ball to flatten and make a criss-cross pattern.
- Bake about 6-8 minutes, or until lightly browned.
- Remove cookie sheet from oven and let sit for a couple of minutes before removing the cookies. They are very delicate when hot and will crumble if you try to remove them too soon.
- Set cookies on rack to cool.
Nutrition Facts : Calories 197.1, Fat 11.2, SaturatedFat 2.3, Cholesterol 17.6, Sodium 104.5, Carbohydrate 20.9, Fiber 1.3, Sugar 18.7, Protein 5.9
HOMEMADE PEANUT BUTTER CUPS
This peanut butter cups recipe creates a peanut butter cup that has same taste and texture as the Reese's brand. Why? Because it uses the same excact ingredients. The directions below are to make really big peanut butter cups or you can make smaller cups or fill any candy mold with the peanut butter filling. Note: Dextrose is the 3rd ingredient and can be found on the web.
Provided by PeanutButterFilling
Categories Candy
Time 45m
Yield 14 cups, 5-7 serving(s)
Number Of Ingredients 7
Steps:
- Place about 1/3 cups of unsalted peanuts in a blender and press the Pulse button 5 to 7 times to chop the peanut into small pieces. Place on the side for later use.
- Grind the balance of peanuts in the blender until they turn into peanut butter. You will have to scrape the peanuts off the sides of the blender towards the blades from time to time. Make sure the blender is off when scraping the peanut down. This will take about 5 minutes or so.
- Measure and combine the sugars and salt with the freshly ground peanut butter.
- Combine peanut pieces from step 1 with the freshly ground peanut butter, sugars and salt.
- Thoroughly mix the ingredients until well blended and put on the side until ready to fill the cups.
- Melt the chocolate wafers in a double-boiler.
- Place a cup cake liner in a 1/3 measuring cup to hold the liner.
- Spoon 1/2 Tbsp of melted chocolate in the cup and spread it around the bottom and slightly up the side with the back of the spoon.
- Add 1 Tbsp on the peanut butter filling into the cup.
- Shake the cup back and forth with a fast motion until the peanut butter flattens down and is level on the top.
- Add 1/2 Tbsp of chocolate on top of the filling and spread is evenly with the back of the spoon and shake the cup back and forth until the chocolate is level and even.
- Repeat this process until all the filling is gone.
Nutrition Facts : Calories 572.3, Fat 30.8, SaturatedFat 5.7, Cholesterol 1.4, Sodium 940.5, Carbohydrate 68.2, Fiber 6, Sugar 28.5, Protein 11.6
3-INGREDIENT PEANUT BUTTER COOKIES
These 3-ingredient peanut butter cookies are one of my favorite cookies to make. They are the only peanut butter cookies my family will eat! Sprinkle a pinch of sugar on cookies before baking, if desired.
Provided by heather
Categories Peanut Butter Cookies
Time 22m
Yield 24
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix peanut butter, sugar, and egg together in a bowl using an electric mixer until smooth and creamy. Roll mixture into small balls and arrange on a baking sheet; flatten each with a fork, making a criss-cross pattern.
- Bake in the preheated oven for 10 minutes. Cool cookies on the baking sheet for 2 minutes before moving to a plate.
Nutrition Facts : Calories 98.4 calories, Carbohydrate 10.5 g, Cholesterol 7.8 mg, Fat 5.6 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 52.3 mg, Sugar 9.3 g
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