Type what you have

Ingredients

• ✓ chocolate covered peanut butter cup
• milk
• chocolate ice cream

Instructions

1. 1 In a blender, combine milk, peanut butter cup and ice cream. Blend until smooth.

By Janice

Ingredients

• ✓ chocolate covered peanut butter cup
• brownie mix
• vegetable oil
• water
• egg

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Combine brownie mix, oil, egg and water in a large bowl. Stir 50 strokes with a spoon.
3. 3 Place batter in a cupcake pan (cupcake wrappers recommended). Once cups are 3/4 of the way full, place an unwrapped miniature peanut butter cup in the middle, then bake for 30-35 minutes keeping an eye on them while they're baking. Let them cool and then they're ready to eat!!

By Erin

Ingredients

• ✓ chocolate covered peanut butter cup
• red string licorice
• chocolate frosting
• chocolate-covered graham cracker cookie
• milk chocolate candy

Instructions

1. 1 Cut string licorice into 2-inch pieces and pull apart to make small strings. Set aside.
2. 2 Place one miniature peanut butter cup upside down on a work surface. Top with a dab of frosting. Center one chocolate-covered graham cracker onto frosting to form a cap with a mortarboard. Gently press cracker onto peanut butter cup.
3. 3 Place a small dab of frosting in the center of graham cracker and attach licorice string tassel. Allow tassel to drape over edge of cracker. Place a candy-coated milk chocolate piece in the center of cracker over end of tassel to make button.
4. 4 Repeat with remaining candies and crackers to make 50 graduation caps with tassels.

By Baily

Ingredients

• ✓ chocolate covered peanut butter cup
• instant chocolate pudding mix
• milk
• peanut butter
• whipped topping
• graham cracker

Instructions

1. 1 Pour each package of pudding mix into a separate bowl. Add 2 cups cold milk to each bowl and whisk for 2 minutes. Set one bowl of chocolate pudding aside. Stir peanut butter and 1 cup whipped topping into the second bowl.
2. 2 Place a layer of graham crackers in the bottom of a trifle dish. Spread 1/3 of the chocolate pudding on top, top with 1/3 of the chocolate-peanut butter pudding, and layer with more graham crackers. Repeat layers 2 more times. Spread remaining frozen whipped topping on top and decorate with extra graham crackers and peanut butter cups.
3. 3 Chill until pudding is firm and graham crackers have fluffed up, 6 hours to overnight.

By Tenny Sharp

Ingredients

• ✓ chocolate covered peanut butter cup
• butter
• white sugar
• brown sugar
• peanut butter
• egg
• vanilla extract
• all-purpose flour
• baking soda
• salt

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a medium bowl, cream together the brown sugar, white sugar and butter. Stir in the peanut butter, then the egg and vanilla. Sift together the flour, baking soda and salt, stir into the peanut butter mixture until the dough comes together. Shape into 1 inch balls and press them into the cups of an unprepared mini muffin pan.
3. 3 Bake for 8 to 10 minutes in the preheated oven. As soon as the cookies come out of the oven, press a mini chocolate covered peanut butter cup down into the center of each cookie until only the top is showing. Allow the cookies to cool completely before removing from their pans.

By Sally

Ingredients

• ✓ chocolate covered peanut butter cup
• all-purpose flour
• baking soda
• salt
• butter
• white sugar
• peanut butter
• egg
• vanilla extract
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Sift together the flour, baking soda and salt, set aside. In a medium bowl, cream together the sugar and butter. Stir in the peanut butter, egg and vanilla. Add the dry ingredients, mix well. Then fold in the chocolate chips and chopped peanut butter cups. Shape into 2 inch balls and place on unprepared cookie sheets 3 inches apart.
3. 3 Bake for 12 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

By Sarah and Annette

Ingredients

• ✓ chocolate covered peanut butter cup
• butter
• peanut butter
• white sugar
• brown sugar
• egg
• vanilla extract
• all-purpose flour
• cocoa powder
• baking soda
• semisweet chocolate chip
• peanut butter chips

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, cream together the butter, peanut butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the peanut butter mixture. Mix in the chocolate chips, peanut butter chips, and peanut butter cups. Drop by tablespoonfuls onto ungreased cookie sheets.
3. 3 Bake for 8 to 10 minutes in the preheated oven. Let cool for 1 or 2 minutes on sheet before removing, or they will fall apart.

By Joanna Knudsen

Ingredients

• ✓ chocolate covered peanut butter cup
• all-purpose flour
• salt
• baking soda
• butter
• white sugar
• peanut butter
• brown sugar
• egg
• vanilla extract
• milk

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Sift flour, salt, and baking soda together in a bowl; set aside.
2. 2 Cream butter, sugar, peanut butter, and brown sugar together in a separate bowl until fluffy. Beat in egg, vanilla, and milk.
3. 3 Add flour mixture; mix well.
4. 4 Shape into 40 balls and place each into an ungreased mini muffin pan.
5. 5 Bake in the preheated oven for 8 minutes.
6. 6 Remove from oven and immediately press a mini peanut butter cup into each ball. Let cookies cool before carefully removing them from the pan.
7. 7 Enjoy!

By BUCHKO