Peanut Butter Cup Cookie Mix Food

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 CUP COOKIES RECIPE BY TASTY

Steps:

• In a bowl, add the butter and brown sugar, and stir to combine.
• Add the egg and mix until fully incorporated.
• Stir in the peanut butter and vanilla.
• Add the flour, salt, and baking soda.
• Gently fold in the peanut butter cups.
• Chill dough for at least 1 hour.
• Preheat oven to 350˚F (180˚C).
• Once dough is chilled, scoop out a ball about 2 inches (5 cm) wide. Place on a parchment paper-lined baking sheet, leaving about 2-inches (5 cm) in between each ball of dough.
• Bake for 8 to 10 minutes, until bottom edges of cookies are golden.
• Let cookies cool. Can be stored in an airtight container up to 5 days.
• Enjoy!

PEANUT BUTTER COOKIE CUPS

Steps:

• Preheat oven to 350°. Prepare cookie mix according to package directions. Roll dough into 1-in. balls. Place in greased miniature muffin cups. Press dough evenly onto bottom and up sides of each cup. , Bake 11-13 minutes or until set. Immediately place a peanut butter cup in each cup; press down gently. Cool 10 minutes; carefully remove from pans.

PEANUT BUTTER BROWNIE CUPS

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, stir together cake mix, oil, 1/4 cup of the milk and the egg until blended. Stir in melted chocolate.
• Dip each cookie in remaining 1/4 cup milk; place 1 cookie in each muffin cup. Spoon 1 1/2 teaspoons peanut butter onto each cookie. Spoon batter evenly into cups, covering cookie and peanut butter completely.
• Bake 16 to 18 minutes or until brownies are just set in center. Cool 10 minutes; remove from pans to cooling racks. Serve warm, if desired.

PEANUT BUTTER CUP COOKIE MIX

Steps:

• In a small bowl, combine the flour, baking powder and baking soda. In a 1-qt. glass jar, layer the sugar, brown sugar and flour mixture; top with peanut butter cups. Cover and store in a cool, dry place for up to 1 month. Yield: 1 batch (about 4 cups total)., To prepare cookies: In a large bowl, beat butter and egg until well blended. Add contents of jar and stir until combined., Shape dough into 1-in. balls. Place 2 in. apart on greased baking sheets (do not flatten). Bake at 375° for 12-14 minutes or until lightly browned. Remove to wire racks. Store in an airtight container.

PEANUT BUTTER CUP COOKIE MIX IN A JAR

Steps:

• Mix together the flour, baking powder and baking soda.set aside.
• Layer ingredients in order given in a wide-mouth quart jar. Press each layer firmly in place. It will be a tight fit.
• Add chopped peanut butter cups last.
• attach these instructions to jar:.
• REESE'S PEANUT BUTTER CUP COOKIES:.
• Remove peanut butter cups from jar and set aside.
• Empty remaining cookie mix into large mixing bowl,. Use your hands to thoroughly blend mix.
• Add 1/2 cup butter, softened at room temperature.
• DO NOT USE DIET MARGARINE OR LIGHT BUTTER.
• Add 1 large egg, slightly beaten, and 1 tsp vanilla.
• Mix until completely blended.
• You will need to finish mixing this with your hands. Mix in peanut butter cups.
• Shape into walnut sized balls.
• Place 2" apart on greased cookie sheets.
• Bake at 375*.for 12-14 minutes or until edges are lightly browned.
• Cool 5 minutes on baking sheet.
• Remove cookies to wire racks to finish cooling.
• Makes 2 1/2 dozen cookies.

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.

PEANUT BUTTER COOKIE CUPS

Steps:

• Heat the oven to 190C/170C fan/gas 5. Tip the butter, sugars and vanilla into a bowl and beat with an electric whisk until pale and fluffy. Beat in the egg. Add the flour, bicarb and a pinch of salt, and mix everything together with a spatula.
• Break off golf-ball-sized lumps of dough (about 65g each) and press into the holes of a 12-hole muffin tin, ensuring it comes up the sides - if you're using a deep muffin tin, the dough should come about halfway up the side of each hole. Bake for 15 mins until golden. The dough will sink as it bakes, so leave until cool enough to handle, then press it up the sides of the holes again. Leave to cool completely.
• Break the chocolate into a heatproof bowl and melt until smooth in the microwave in 20-second bursts, or set over a pan of barely simmering water ensuring the bowl doesn't touch the water. Remove the cookie cups from the tin (you may need a cutlery knife to help you do this). Spoon 1 tsp nut butter into the centre of each, then cover with the melted chocolate. Leave to cool until the chocolate sets, about 1 hr. Will keep in an airtight container for up to five days.

PEANUT BUTTER CUP COOKIES

Steps:

• Mix sugars, peanut butter, shortening, butter, egg, and vanilla in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.
• Preheat oven to 350ºF.
• Remove dough from refrigerator and roll into small walnut-sized balls.
• Place balls into greased miniature muffin pans; place an unwrapped, frozen peanut butter cup into the center of each ball, pressing down until the dough comes all the way up the sides of the candy.
• Bake 8-9 minutes. Let cool completely before removing from pan.
• Alternatives: You can use Hershey's kisses or Rolo candies instead of the peanut butter cups. Although I've done the Rolo candies in a sugar cookie dough as well as a chocolate cookie dough.