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Chinese Christmas Cookies
Dessert American

Chinese Christmas Cookies

4.8

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Melt chocolate and peanut butter chips in the top of a double boiler over simmering water, stirring frequently, until smooth.
  2. 2 Mix chow mein noodles and peanuts in a large mixing bowl. Pour chocolate mixture over noodles and peanuts and turn to coat.
  3. 3 Line a baking sheet with waxed paper. Drop mixture by rounded tablespoonfuls onto prepared sheet.
  4. 4 Refrigerate until set, about 2 hours.

By Kasey

Marshmallow-Peanut Butter Fudge
Dessert

Marshmallow-Peanut Butter Fudge

3.8

Prep
Cook
Total

Instructions

  1. 1 Butter one 7x11 or 9x13 inch pan.
  2. 2 In a 4 quart saucepan combine the sugar, marshmallow creme, evaporated milk and butter. Cook over medium heat, stirring constantly, until mixture comes to a rolling boil. Boil and stir for 5 minutes. (It will burn easily so watch it carefully.)
  3. 3 Remove from the heat and stir in the peanut butter chips. Beat until chips are melted. Spread mixture into pan and let cool then cut into teensy squares.
  4. 4 Variation: After mixture boils 5 minutes, divide mixture in half and add 1 cup peanut butter chips to one half and 1/2 cup cocoa powder and 1/4 melted butter to the other half. Pour "blonde" mixture into pan. Top with cocoa mixture. Let cool before cutting into squares.

By Bron

Peanut Butter/Chocolate Chip Cookie Bars
Dessert

Peanut Butter/Chocolate Chip Cookie Bars

4.3

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F.
  2. 2 Melt butter over low heat.
  3. 3 Pour butter into 13 x 9 inch pan. Sprinkle graham cracker crumbs over butter.
  4. 4 Pour condensed milk over crumbs. Sprinkle chocolate and peanut butter chips over milk mixture and press down firmly.
  5. 5 Bake 25 to 30 minutes.

By R Lauzon

Yummy Peanut Butter Apple Muffins

Yummy Peanut Butter Apple Muffins

2.5

Prep
25 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  2. 2 Mix flours, baking powder, baking soda, and salt in a large bowl.
  3. 3 Melt butter in a small saucepan. Stir in peanut butter and brown sugar. Remove from heat and add milk, egg, and vanilla extract. Add butter mixture to the flour mixture, mixing until just blended. Add more milk, 1 tablespoon at a time, if the batter seems dry.
  4. 4 Add apple and peanut butter chips, stirring gently to distribute. Divide the batter evenly among the muffin cups.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

By Andie and Gabe

Peanut Butter Chip Pecan Pie
Dessert

Peanut Butter Chip Pecan Pie

3.8

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C.)
  2. 2 In a large bowl, combine flour and sugar. Blend in melted butter, eggs and vanilla. Stir in peanut butter chips and chopped pecans. Pour filling into pie shell.
  3. 3 Bake in the preheated oven for 30 to 40 minutes, or until golden brown.

By Loraine Marshall

Special Cereal Bars I
Dessert

Special Cereal Bars I

4.6

Prep
Cook
Total

Instructions

  1. 1 Grease a 9 x 13 inch pan.
  2. 2 In a large sauce pan, combine sugar and light corn syrup. Cook over medium heat until boiling. Stir in peanut butter until smooth. Remove from heat and stir in the cereal. Pat the cereal mixture into the greased pan.
  3. 3 Melt peanut butter and chocolate chips over a double boiler or in the microwave. Spread the melted mixture over the cereal bars and refrigerate to set.

By Cindy

Chocolate Peanut Butter Chip Cookies
Dessert

Chocolate Peanut Butter Chip Cookies

4.3

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F. In large saucepan, over low heat, melt chocolate and butter with sweetened condensed milk; remove from heat.
  2. 2 Add biscuit mix, egg and vanilla; with mixer, beat until smooth and well blended. Let mixture cool to room temperature. Stir in peanut butter chips.
  3. 3 Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake 6 to 8 minutes or until tops are lightly crusted. Cool. Store leftovers tightly covered at room temperature.

By Eagle brand

Naughty Chocolate and Peanut Butter Chip Cookies
Dessert

Naughty Chocolate and Peanut Butter Chip Cookies

4.8

Prep
20 min
Cook
10 min
Total
34 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. 2 In a medium bowl, cream together the margarine and white sugar until smooth. Beat in the egg yolks, vanilla and port wine. Combine the flour and salt; stir into the creamed mixture. Roll the dough into walnut sized balls. Dip each ball in the remaining egg whites. Place cookies 2 inches apart onto the prepared cookie sheets.
  3. 3 Bake for 10 to 12 minutes in the preheated oven. Remove from the oven and immediately place 4 or 5 of the chocolate and/or peanut butter chips into the center of each cookie. Return to the oven for 2 more minutes to melt the chips. Remove from baking sheets to cool on wire racks.

By Maurine

Patricia's Peanut Butter Pie
Dessert

Patricia's Peanut Butter Pie

4.3

Prep
Cook
Total

Instructions

  1. 1 Beat egg whites until white peaks form.
  2. 2 In a second bowl, beat together egg yolks and sugar. Mix in peanut butter, vanilla, honey, and milk. Fold in the egg whites.
  3. 3 Evenly distribute the peanut butter chips on the bottom of the graham cracker crust. Pour filling into the crust, and sprinkle the chopped peanuts on the top.
  4. 4 Bake at 350 degree F (175 degrees C) for 30 to 35 minutes.

By P Weiss

Old Fashioned Peanut Butter Cookies
Dessert

Old Fashioned Peanut Butter Cookies

4.2

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
  2. 2 Mix flour, baking powder and salt in a medium bowl.
  3. 3 In a large bowl, beat butter, peanut butter, and vanilla with an electric mixer until well blended. Beat in both sugars. Scrape down the sides of the bowl. Stir in half of the dry ingredients into the mixture. Add eggs one at a time, blending well after each addition. Mix in remaining ingredients. Stir in peanut butter chips.
  4. 4 For each cookie, roll 1 heaping tablespoon full of dough into 1 3/4 inch diameter ball. Arrange balls 2 1/2 inches apart on prepared baking sheets. Using the back of fork, flatten dough balls and form a crosshatch on tops.
  5. 5 Bake cookies until dry on top, about 15 minutes.
  6. 6 Cool cookies on baking sheets for 5 minutes. Using a spatula, transfer cookies to cooling racks to cool completely.

By Stephanie

Yum
Dessert

Yum

4.3

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Combine the flour, baking soda and salt; gradually stir into the creamed mixture. Finally, stir in the chocolate and peanut butter chips. Drop by rounded spoonfuls onto the unprepared cookie sheet.
  3. 3 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

By Ben

Double-Peanut Double-Chocolate Chip Cookies
Dessert

Double-Peanut Double-Chocolate Chip Cookies

4.2

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a bowl whisk together flour, cocoa powder, baking soda, and baking powder.
  3. 3 In another bowl with an electric mixer cream butter, peanut butter, and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat in flour mixture and stir in chocolate chips and peanut butter chips.
  4. 4 Drop dough by level tablespoonfuls 2 inches apart onto buttered baking sheets and bake cookies in batches in the middle of oven 20 minutes. Cool cookies on racks. Cookies keep in airtight containers for about 5 days.

By Stephanie

Chocolate Peanut Butter Swirl Fudge
Dessert American

Chocolate Peanut Butter Swirl Fudge

3.9

Prep
15 min
Cook
Total
195 min

Instructions

  1. 1 In heavy saucepan, over low heat, melt peanut butter chips with 1 cup EAGLE BRAND®, butter and salt.
  2. 2 In small saucepan, over low heat, melt chocolate chips with remaining EAGLE BRAND®. Remove from heat; add vanilla extract. Stir until smooth.
  3. 3 Spread peanut butter mixture evenly into waxed paper lined 8- or 9-inch square pan. Spoon chocolate mixture over peanut mixture. With table knife or metal spatula, swirl through top of fudge. Chill 3 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

By Eagle brand

Peanut Butter and Chocolate Peanut Butter Cup Cookies
Dessert

Peanut Butter and Chocolate Peanut Butter Cup Cookies

4.1

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together the flour, baking soda and salt; set aside. In the microwave or in a bowl over a pan of simmering water, melt the chocolate and peanut butter chips, stirring occasionally until smooth. Set aside.
  2. 2 In a large bowl, cream together the butter, white sugar and brown sugar. Beat in the eggs one at a time then stir in the vanilla. Stir in the melted chips until well blended then stir in the sifted dry ingredients. Finally, fold in the chopped peanut butter cups. Drop by tablespoonfuls onto the prepared cookie sheets.
  3. 3 Bake for 10 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

By Dan K

Chocolate-Peanut Butter Swirl Brownies
Dessert

Chocolate-Peanut Butter Swirl Brownies

5.0

Prep
20 min
Cook
35 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line an 8-inch square baking pan with parchment paper.
  2. 2 Place unsweetened chocolate, butter, and semisweet chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from the heat and cool to room temperature, about 10 minutes.
  3. 3 Whisk sugar, eggs, and vanilla extract together in a large bowl. Whisk in cooled chocolate mixture. Stir in flour with a spoon until incorporated. Stir in dark chocolate chips and peanut butter chips.
  4. 4 Spread 1/2 of the batter in the prepared baking pan. Take 1/2 of the peanut butter and put it in small dots over top of the batter, then use a knife to spread it into a marble-like pattern. Top with remaining batter, dot with remaining peanut butter, and swirl again.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Let cool completely before slicing.

By Liz

Candi's Chocolate Peanut Butter Chip Cookies
Dessert

Candi's Chocolate Peanut Butter Chip Cookies

4.4

Prep
15 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Stir together the flour, baking soda, salt and cocoa; set aside.
  2. 2 In a large bowl, cream together the butter, cream cheese, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and applesauce. Blend in the dry ingredients to form a dough. Fold in the peanut butter chips by hand. Drop the dough by teaspoons two inches apart on a ungreased cookie sheet.
  3. 3 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

By Candi

Peanut Butter S'mores Cookies
Dessert

Peanut Butter S'mores Cookies

Prep
20 min
Cook
10 min
Total
90 min

Instructions

  1. 1 Cream butter, sugar, and brown sugar together in a large bowl. Mix in eggs and vanilla until combined. Add flour, graham cracker crumbs, baking soda, and salt; mix well. Stir in peanut butter chips. Cover and refrigerate dough for 1 hour.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  3. 3 Roll tablespoonfuls of dough into balls and drop on the prepared baking sheet, leaving about 2 inches between each to allow cookies to spread.
  4. 4 Bake in the preheated oven for 6 minutes. Remove from the oven. Push 3 to 5 mini marshmallows into the center of each cookie, along with a few pieces of chopped peanut butter cups. Return to the oven and bake until cookies are golden brown and marshmallows are a bit toasted, 2 to 3 more minutes.
  5. 5 Cool on the baking sheet briefly before removing to a wire rack to cool completely.

By CakeLove

Chocolate Peanut Butter Cup Cookies
Dessert

Chocolate Peanut Butter Cup Cookies

4.6

Prep
15 min
Cook
10 min
Total
70 min

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

Peanut Chewies
Dessert

Peanut Chewies

4.4

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a large bowl, combine flour, brown sugar, baking powder, salt, baking soda, 1/2 cup butter or margarine, 1 teaspoon vanilla and egg yolks. Mix on low speed with an electric mixer until crumbly.
  3. 3 Press firmly into bottom of 13 x 9 inch pan. Bake 12- 15 minutes until golden brown.
  4. 4 Immediately sprinkle marshmallows over top and return to oven for 2 - 2 1/2 minutes. Let cool while preparing topping.
  5. 5 To Make Topping: In a large saucepan over low heat combine corn syrup, 1/4 cup butter or margarine, 2 teaspoons vanilla and peanut butter chips until smoothly melted, stirring constantly. Remove from heat and stir in cereal and nuts. Immediately spoon over marshmallows, spreading to cover. Refrigerate until firm. Cut into 36 bars.

By Diane

Peanut Butter Chip Chocolate Cookies
Dessert American

Peanut Butter Chip Chocolate Cookies

4.7

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets.
  2. 2 Beat sugar and butter with an electric mixer in a large bowl until smooth and fluffy. Beat first egg into butter mixture. Beat in second egg along with vanilla extract.
  3. 3 Combine flour, cocoa, baking soda, and salt in a separate bowl; stir into creamed mixture until just combined. Fold in peanut butter chips. Drop cookies by heaping teaspoonfuls onto the prepared cookie sheets.
  4. 4 Bake in the preheated oven until edges are set, 8 to 10 minutes. Cool on the baking sheets briefly before removing to a wire rack to cool completely.

By Michelle Laverdiere

Amazing Peanut Butter Cup Biscotti
Dessert American

Amazing Peanut Butter Cup Biscotti

4.7

Prep
40 min
Cook
40 min
Total
160 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Combine milk and vanilla extract in a small bowl; set aside. Combine flour and baking powder in a separate bowl; set aside.
  3. 3 Beat peanut butter, brown sugar, and white sugar together in a large bowl with an electric mixer until smooth. Add eggs, one at a time, beating well after each addition before adding the next. Add flour mixture, alternating with milk mixture, mixing until just incorporated. Fold in peanut butter chips; mixing until just evenly combined. Divide dough into 4 equal portions.
  4. 4 Roll each portion into a 4x5-inch rectangle about ½-inch thick; transfer to the prepared baking sheets.
  5. 5 Bake in the preheated oven until firm to the touch, about 25 minutes. Transfer biscotti loaves to wire racks to cool.
  6. 6 Reduce oven temperature to 300 degrees F (150 degrees C).
  7. 7 Cut each loaf into ½-inch slices; arrange on baking sheets cut-sides up.
  8. 8 Bake in the preheated oven until biscotti are dry, about 10 minutes on each side.
  9. 9 Cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
  10. 10 Place chocolate chips in a microwave-safe glass or ceramic bowl; microwave in 30-second intervals until melted and smooth, stirring after each interval, 1 to 3 minutes (depending on your microwave).
  11. 11 Dip cooled biscotti into melted chocolate; place onto parchment paper until set, about 20 minutes.

By SHORECOOK

Banana Peanut Butter Cheesecake aka "The Elvis"
Dessert American

Banana Peanut Butter Cheesecake aka "The Elvis"

4.7

Prep
15 min
Cook
70 min
Total
625 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch cake pan and line the bottom with a circle of waxed paper.
  2. 2 Combine graham cracker crumbs, 3 tablespoons sugar, melted butter, and ¾ teaspoon banana extract in a bowl until mixture holds together; press into the bottom of the prepared cake pan, using a second 8-inch cake pan to press crust firmly into pan.
  3. 3 Bake in the preheated oven until crust is lightly browned, about 8 minutes; set aside to cool.
  4. 4 Pour about 1 inch water into the bottom of a double boiler; bring to a boil. Place peanut butter chips and half-and-half in the top of the double boiler; set over bottom of the boiler (boiling water shouldn't touch top boiler). Stir until chips are melted and mixture is smooth; set aside to cool.
  5. 5 Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth. Increase speed to medium; beat in ½ cup sugar. Beat in eggs, one at a time, beating well after each addition until fully incorporated. Beat in bananas, lemon juice, remaining ½ teaspoon banana extract, and vanilla extract, stopping occasionally to scrape the sides of the bowl. Beat in peanut butter chip mixture until smooth and even; pour into crust.
  6. 6 Place cheesecake in a large baking pan; add enough hot water to come most of the way up the sides of the cheesecake pan.
  7. 7 Bake in the preheated oven until filling is set, about 1 hour. Turn oven off, open door, and let cheesecake cool slowly in the oven for 1 hour.
  8. 8 Run a knife around edges of cheesecake; flip the pan onto a wire rack. Place a dish towel on the bottom of the pan; rub dish towel with a hot water-filled tea kettle to gently heat the bottom of the cheesecake. Slowly remove pan. Place a serving platter on top; flip cake onto platter, using the wire rack. Refrigerate cheesecake for 8 hours.

By Roland G Mandish