Peanut Butter Ball Cookies Food

PEANUT BUTTER BALLS

Steps:

• Stir together powdered sugar, peanut butter and butter until well mixed.
• Shape peanut butter mixture into 1 inch balls, placing them on a baking sheet covered with waxed paper.
• Let balls stand for 20 minutes until dry.
• Melt the dipping chocolate or confectioners' coating.
• Drop balls one at a time in melted chocolate.
• Using a fork, remove from the chocolate, letting excess chocolate drip off.
• Place back on the waxed paper.
• Let stand until dry.
• Store tightly covered in a cool dry place.

PEANUT BUTTER BALLS IV

Steps:

• Combine the butter, peanut butter, confectioners' sugar, vanilla and maple flavoring. Cream well and knead well.
• Melt the chocolate chips over low heat. Roll the dough into 1 inch balls. Dip into melted chocolate chips.
• Refrigerate overnight (or at least for about 15 minutes) on a cookie sheet lined with wax paper.

PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375 degrees. Grease a baking sheet. In a large bowl, cream together sugar and butter. Beat in egg to mixture. Mix in peanut butter and vanilla until smooth and creamy. Stir in salt, baking soda and flour until well combined. Roll dough into 1 inch balls and then roll in sugar. Place on baking sheet and flatten with fork. Bake for 12-15 minutes.

PEANUT BUTTER BALLS II

Steps:

• Mix together peanut butter, butter or margarine, confectioners' sugar, and graham cracker crumbs. Shape into 1 inch balls.
• Melt chocolate chips and shortening in top of double boiler. Dip balls into chocolate mixture and let dry on waxed paper. (Poke each ball with a toothpick for easier dipping.)

SHORECOOK'S NUTTER BUTTER® COOKIE BALLS

Steps:

• Cover a baking sheet with parchment paper and set aside.
• Crush peanut butter cookies in a food processor until they are crumbs. Pour into the bowl of a stand mixer and add peanut butter. Mix on medium speed until a dough forms, about 5 minutes.
• Scoop dough and form 20 balls, placing them onto the prepared baking sheet. Freeze for 30 minutes so they will hold together while dipping.
• Melt chocolate candy in a microwave-safe bowl in a microwave, stirring frequently, in 30-second increments.
• Insert a toothpick into each cookie ball and dip into melted chocolate. Return balls to the prepared baking sheet and top with sprinkles.

BUTTER BALL COOKIES

Steps:

• Cream butter,sugar, salt and vanilla.
• Blend in flour and nuts.
• Scoop and roll into balls.
• Bake 325 for 22 to 25 minutes.
• Remove from oven roll into powdered sugar.

BUCKEYE BALLS II

Steps:

• Line a baking sheet with waxed paper; set aside.
• In a medium bowl, mix peanut butter, butter, vanilla, and confectioners' sugar with hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, and refrigerate.
• Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
• Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set.

PEANUT BUTTER CUP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
• Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
• Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

CLASSIC PEANUT BUTTER COOKIES

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.

PEANUT BUTTER BALLS V

Steps:

• Cream together the butter, vanilla, salt and peanut butter. Stir in 2 cups of the confectioners' sugar, nuts and all but 1/2 cup of the graham cracker crumbs. Add the last 1/2 cup of graham cracker crumbs only if needed; otherwise it may be difficult to mold the balls.
• Form the mixture by hand into 1 inch balls. Roll each ball in the remaining cup of confectioners' sugar. Set the balls in a single layer on a cookie sheet and refrigerate until firm. At this point the cookies may be dipped in melted chocolate or they can be left plain. Store in an airtight container in the refrigerator.
• To Dip Balls In Chocolate: In the top half of a double boiler; melt the chocolate chips and shortening just until the chips are melted. Remove from heat but leave over hot water. Insert a toothpick into the chilled balls and dip into the melted chocolate until coated. Set on waxed paper until hardened.

CHOCOLATE CHIP PEANUT BUTTER BALL COOKIES

Steps:

• Combine all the above ingredients (we do it by hand, but I am sure a mixer is fine) and roll into balls, then roll into sugar.
• Place on cookie sheet.
• Bake at 350 for 10 minutes, no longer!
• Let cool, if you can--.

MOM'S PEANUT BUTTER BLOSSOM COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat peanut butter and shortening together in a bowl using an electric mixer until smooth and creamy; add white sugar and brown sugar and beat until fluffy. Add egg, milk, and vanilla extract to creamed mixture and beat until smooth.
• Mix flour, baking soda, and salt together in a separate bowl; gradually beat into the creamed mixture until dough is just mixed. Shape dough into 1-inch balls and arrange on a baking sheet.
• Bake in the preheated oven until cookies are lightly browned, 8 to 10 minutes. Immediately press a chocolate kiss into the center of each cookie. Transfer cookies to a wire rack to cool.

PEANUT BUTTER BALLS

Steps:

• Line a rimmed baking sheet with parchment paper. In a large bowl, with an electric mixer on medium, beat the confectioners' sugar, peanut butter, butter, vanilla and salt until smooth and uniform, about 1 minute.
• Portion the mixture into 1 tablespoon balls. Roll the balls into neat circles between your palms. Transfer to the prepared baking sheet, cover with plastic wrap and chill in the freezer until firm, about 30 minutes.
• A few minutes before the balls are done chilling, prepare the chocolate. In a small microwave-safe bowl, melt the chocolate in short bursts, stirring often. If chocolate becomes too thick during the dipping process, it can be liquified again in the microwave.
• Use a toothpick to skewer one ball at a time, and dip it into the melted chocolate, leaving a small circle of the peanut butter mixture exposed at the top and allowing any excess chocolate to drip back into the bowl. Transfer buckeyes to the prepared baking sheet and remove the toothpick. Repeat with the remaining balls, returning them to the freezer for a few minutes if they become too soft to work with. Smooth over the holes left by the toothpick with a small offset spatula or your finger. Chill in the refrigerator until the chocolate is firm, about 30 minutes.

PEANUT BUTTER BALLS

Steps:

• In a medium sized bowl combine powdered sugar and oats; mix well.
• In a small saucepan melt together the butter and peanut butter until smooth and well incorporated.
• Add the peanut butter "sauce" to bowl of oatmeal and sugar. Mix together well using a spoon at first, then after "sauce" has cooled slightly use your hands to better mix all ingredients together.
• Roll into balls about an inch in diameter (or whatever size you wish). Lay formed balls on wax paper or foil until all dough has been used.
• After forming balls, melt paraffin wax in a double boiler, then add chocolate chips. Melt and mix together well.
• Place about a handful of peanut butter balls in chocolate wax, being sure to stir in order to coat balls completely. Remove coated balls with a spoon and return to wax paper or foil to cool and dry.
• Enjoy immediately or store in an airtight bowl in the fridge.

EASY PEANUT BUTTER BALLS

Steps:

• In a large saucepan, bring the corn syrup and sugar to a boil. Add the peanut butter. Remove from the heat; stir in vanilla and cornflakes. , Drop by heaping teaspoonfuls onto waxed paper. Store in an airtight container.

PEANUT BUTTER BALL COOKIES

Steps:

• Set oven to 375 degrees.
• Combine sugar, peanut butter and butter in a mixing bowl.
• Beat with mixer until light and fluffy.
• Add egg white and vanilla and mix thoroghly.
• Combine remaining ingredients in a bowl.
• Slowly stir into peanut butter mixture.
• FREEZE 20 mins.
• Form dough into 2-inch balls.
• Arrange 2-inches apart on greased cookie sheet.
• Bake approx 12 mins.
• Cool on rack.