Big & Chewy Peanut Butter Cookies

I love the hint of honey you can taste and the extra flavor the whole wheat flour adds. I have also upped the whole wheat flour ratio to 2c. whole wheat, 1c. white and they still turned out great!

 

Big & Chewy Peanut Butter Cookies

1c. butter, softened
1c. brown sugar, packed
1c. crunchy peanut butter (I've used smooth too)
1/2c. honey
2 tsp. vanilla
2 large eggs
2c. all-purpose flour
1c. whole wheat flour
1 tsp. baking soda
1/4 tsp. salt

1c. salted peanuts, topping (optional)

Cream butter and sugar. Then cream in peanut butter, honey, vanilla and eggs. Combine the dry ingredients and mix into creamed mixture until just incorporated. Drop by 1/4 cup-fulls onto baking sheet, and either press 4 peanuts on top or put a criss-cross pattern on top with a fork. Bake at 375 for 12-15 minutes. Transfer to a wire rack (or your counter) to cool.

Peanut Butter Truffle Brownies

I made these for our Mother's Day BBQ and there are so good (and rich ;)). My husband thought they tasted like Reese Pieces, and needless to say they were all gone within 24 hours!

 

Peanut Butter Truffle Brownies

Brownies:
1 c. butter, melted
2 c. sugar
3 eggs
3 tsp. vanilla
2/3 c. cocoa powder
1 c. flour
1/2 tsp. salt
1/2 tsp. baking powder

Peanut Butter Filling:
1/2 c. butter, softened
1/2 c. creamy peanut butter
2 c. icing sugar
2-3 tsp. milk

Ganache Topping:
1/4 c. creamy peanut butter
2 c. semisweet chocolate chips
1/4 c. butter
2 Tbsp. heavy whipping cream

Add the sugar to the melted butter and beat in the eggs and vanilla. Mix in cocoa, salt and baking powder, then add the flour till just combined. Pour into greased and parchment lined 9 x 13 pan. (I greased a metal 9x13, then lined with parchment and greased that too, came out slick as ever) Bake at 350 for 25-30 minutes. Then let cool before topping.
Beat peanut butter filling ingredients till smooth and top cooled brownies, then put in the fridge for about an hour until set. While the filling is setting combine the ganache ingredients in a saucepan and slowly melt together and combine. Pour/spread over the peanut butter filling and return to fridge to set.

M&M Peanut Butter Cookies

These cookies a delicious. Period.

 Mmm, my mouth is watering already ;)

M&M Peanut Butter Cookies

1 c. butter, softened
3/4 c. sugar
3/4 c. brown sugar
1 c. peanut butter
2 tsp. vanilla
2 eggs
1 box instant vanilla pudding
1/4 tsp. salt
1/2 tsp. baking soda
2 c. flour
1/2 c. white chocolate chips
1 c. peanut butter flavored M&M's (I use regular)
3/4 c. chocolate chips

In a large mixing bowl, beat the butter and sugars until creamy. Add the peanut butter, vanilla and eggs, beat. Sift together pudding mix, salt, baking soda, and flour. Slowly add to butter mixture. Stir in chips and m&m's by hand. Chill the dough at least 30 minutes. Roll the dough into 1 1/inch balls. Bake at 350 for 10 minutes. Cool for 2 minutes before removing to cool completely.

Peanut Butter Bars

Mmm, mmm, mmm! This was another newbie I tried the other day and they are so addictive, you've been warned ;) Sometimes I find peanut butter bars so dry, but these are perfect with the peanut butter layer and frosting.

Peanut Butter Bars

1 c. sugar
1 c. brown sugar
1 c. butter or margarine
1 tsp. vanilla
2 eggs
2 1/2 c. peanut butter, divided
2 c. oatmeal
2 c. flour
1 tsp. baking soda
1 tsp. salt

Cream first 3 ingredients together. Add vanilla, eggs and 1 cup of peanut butter and combine. Add the remaining ingredients and mix together. Spread on greased jelly roll pan (18 x 13") Bake at 350 for 15 minutes. While hot spread remaining 1 1/2 cups of peanut butter on top. If you drop on by the spoonful and leave for 30 seconds it will become very runny and easy to spread. Then cool till peanut butter solidifies again. Frost and cut into bars.

Frosting
1/2 c. margarine, softened
1/4 c. milk
1-2 tsp. vanilla
3 Tbsp. cocoa
2-3 c. icing sugar

Mix first 4 ingredients with 2 cups icing sugar, beat till smooth. And depending on how stiff you like your frosting you can add another cup of icing sugar (I did, cause I like a thicker, stiffer frosting). Spread over cooled bars.