I bake to sweeten life

Posts tagged ‘peanut butter’

Buckeye Delights



Cookies Base:

  • 1 cup whole wheat flour
  • 1/4 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup unsalted butter, softened
  • 3/4 cup sugar
  • 1/3 cup unsweetened baking cocoa
  • 1 egg, large
  • 1 teaspoon vanilla extract
  • 1 table spoon dark chocolate syrup


  • 1/2 cup powdered sugar
  • 1/2 cup peanut butter
  • 2 tablespoons  unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt


  • 1/2 cup whipping cream
  • 1 cup dark chocolate chips
  • chopped peanuts


  1. Preheat oven to 375°F. Line 36 mini muffin cups with cupcake liners. Spray with a little bit of nonstick spray.
  2. For cookie base: In a small bowl, stir together dry ingredients. Set aside.
  3. Cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in dry ingredients. Press about 1 tablespoon dough into each cup. Bake 7 to 9 minutes or until puffy and set. Cool completely, about 30 minutes. Remove from pan. (I used a small shot glass to press indent into each cup to make room for filling.)
  4. In small bowl, mix filling ingredients until well blended. Press about 1 teaspoon mixture on top of each cooled cookie.
  5. In 1-quart saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; remove from heat. Stir in 1 cup of the chocolate chips. Refrigerate about 30 minutes or until cooled. Spread about 2 teaspoons chocolate mixture over each cookie cup. Sprinkle with chopped peanuts.
  6. Store covered in refrigerator.



Chocolate Peanut Butter Cookie

Chocolate peanut butterIngredients:

  • 1 cup peanut butter
  • 1/4 cup canola oil
  • 3/4 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 tablespoon honey
  • 2 eggs, large
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup unsweetened cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup chocolate chips


  1. Preheat oven to 350°
  2. In a large bowl, beat the peanut butter, oil, honey and sugars until blended. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; sift into and gradually add to peanut butter mixture just until blended (dough will be sticky). Stir in chocolate chips.
  3. Drop by rounded tablespoon 2 in. apart on ungreased baking sheets. Flatten slightly with a fork to get the familiar cross hatching pattern of  a peanut butter cookie.
  4. Bake for 8-10 minutes. Cool for 3 minutes before removing to wire racks.

Yield 27-29 cookies



Peanut Butter Fudge


  • 1 1/2 cup  sugar
  • 1 cup brown sugar, packed
  • 1/4 tsp. salt
  • 1/2 stick (4 tbsp) butter or margarine
  • 1~5 oz. can evaporated milk (2/3 c.)
  • 1 Jar (7 1/2oz) Marshmallow Fluff
  • 1 tsp. vanilla
  • 3 ounces peanut butter
  • 10 ounces Reese’s peanut butter chips


  1. Grease a 9-inch square baking pan; set aside.
  2. In large saucepan combine the first 7 ingredients. Stir over low heat until blended. Increase heat to Medium and bring to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly for 5 minutes. Remove from heat, stir in vanilla and peanut butter and chips until melted.
  3. Turn into greased pan and cool.

Makes 2 1/2 pounds.

Peanut Butter Brownies


  • ½ cup unsalted butter, softened
  • ½ cup white sugar
  • ½ cup brown sugar, packed
  • ¼ tsp salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • ½ cup peanut butter, chunky
  • ¾ cup all purpose flour
  • 1 cup  peanut butter chips
  • ⅓ cup peanuts, chopped (optional)


  1. Preheat oven to 350F. Line a 9×9-inch baking dish with parchment paper.
  2. In a large bowl, cream together butter and sugar until light and fluffy, approximately 4-5 minutes. Beat in salt, the egg and the peanut butter.
  3. Sift flour into the bowl and stir it in, mixing until just combined. Add in peanut butter chips and peanuts; stir to evenly distribute.
  4. Pour batter into prepared baking dish and spread into an even layer.
  5. Bake for 20-25 minutes, until the brownies are just just lightly browned at the edges and the center is set. Cool in the pan before slicing.

Makes 16

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