Peanut Butter Chocolate Microwave Cookies Food

CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Beat the peanut butter, granulated sugar, light brown sugar and salt with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 5 minutes. Beat in the vanilla and egg. Stir in the chocolate chips.
• Put some granulated sugar in a small bowl. Shape tablespoons of the dough into balls and roll each ball in the sugar to coat. Evenly space the balls on the prepared baking sheets. Press each ball down with the tines of a fork to flatten it slightly and make a crisscross pattern.
• Bake until the bottoms are golden brown, 10 to 12 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.

MICROWAVE BUCKAROO BARS (CHOCOLATE, PEANUT BUTTER & OATMEAL)

Steps:

• Mix first five ingredients and put in a 9x13 inch glass pan.
• Microwave 3 1/2- 4 minutes on high, turning every minute or bake for 15 minutes at 350F in the oven.
• Allow to cool.
• Melt peanut butter and chocolate chips together in the microwave, and spread the mixture on top of the oatmeal.
• Refrigerate.
• Cut into bars.

MICROWAVE PEANUT BUTTER COOKIES

Steps:

• Cream together the butter, peanut butter, brown sugar and sweetener until light and fluffy.
• Add eggs, 1 at a time and beat well after each addition.
• Blend in milk and vanilla.
• Thoroughly stir together flour, soda and salt; add to the creamed mixture and beat well.
• Stir in oatmeal.
• Drop by teaspoon onto waxed paper on microwave oven glass tray. Be sure to make cookies small.
• Cook a dozen at a time on full power for 45 to 60 seconds or until firm, but slightly moist.
• Allow to cool slightly before removing from waxed paper. Repeat with remaining dough.

PEANUT BUTTER-CHOCOLATE MICROWAVE 'COOKIES'

Steps:

• Microwave butter and peanut butter in microwaveable bowl on HIGH 20 sec. or just until butter is melted.
• Add sugars; mix well. Stir in egg yolk, then flour and chocolate. Spoon into 2 small microwaveable mugs or ramekins.
• Microwave, 1 at a time, 30 to 40 sec. or just until center is set. Cool 2 min. before serving each filled mug with 2 spoons to share.

MICROWAVE CHOCOLATE CAKE WITH PEANUT BUTTER CREAM

Steps:

• For the filling: Mix together the heavy cream, peanut butter, powdered sugar and vanilla extract and set aside.
• For the cake: Add the chocolate chips and butter to a small bowl and microwave for 20 to 30 seconds to melt. Stir and set aside.
• In a bowl, whisk together the egg, sugar and vanilla extract until smooth. Add the cocoa powder, flour, baking powder and salt, and stir until a thick batter forms. Add the melted chocolate to the batter and stir to combine. Transfer the batter to a microwave-safe mug and then pop it in the microwave for 2 minutes.
• Allow the cake to cool slightly and then insert the handle of a wooden spoon into the center of the cake to create a well. Fill the well with peanut butter cream. Microwave the marshmallow spread for 10 seconds or so, to soften it up. Top the cake with the marshmallow spread and dig in.

MICROWAVE BROWNIES

Steps:

• Add the butter and peanut butter to a microwave-safe bowl and cook on High for 30 secs to melt. Remove from the microwave and stir thoroughly. Allow to cool slightly then add the egg and stir to combine. Grease with butter and line a second microwaveable round dish (about 15cm wide) with cling film. Tip the peanut butter mix into the lined dish then sieve in the cocoa powder and flour and tip in the sugar. Mix gently to form a thick, sticky paste. Smooth the top of the mixture with the back of a large spoon.
• Using a teaspoon, make crater-holes in the top of the brownie mixture and fill each generously with jam as it will melt and bubble down when cooked. Pop in the microwave for 3-4 mins on High. Remove and leave to cool for 15 mins (it will carry on cooking as it cools) then enjoy!

MICROWAVE PEANUT BUTTER CHOCOLATE SWIRL FUDGE

Steps:

• Line an 8-inch square pan with waxed paper or spray with cooking spray.
• Place 1 almond bark half in a microwave-safe bowl; heat in the microwave, in 30-second intervals, stirring after each melting until smooth, 1 to 3 minutes. Add peanut butter to melted almond bark and mix well. Add the remaining almond bark to the bowl and push to the bottom of the bowl.
• Heat mixture in the microwave for 1 minute; stir to break up any large pieces. Continue heating in microwave, in 30 second intervals, until completely melted. Pour fudge mixture into the prepared square pan.
• Melt chocolate bars in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Drizzle melted chocolate over fudge. Swirl the chocolate into the fudge using a knife.
• Refrigerate fudge until solid, about 1 hour.