Frosted Chocolate Peanut Butter Cookies Recipes

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FAVORITE CHOCOLATE PEANUT BUTTER COOKIES



Favorite Chocolate Peanut Butter Cookies image

Recently I had to make some cookies for a party. Much to my dismay, I was out of chocolate chips and had one bag of peanut butter chips I didn't know what to do with. This recipe was (fortunately) a successful experiment as I crossed my favorite brownie and chocolate chip cookie recipes. My family likes it better than both. It tastes something like a peanut butter cup in cookie form.

Provided by Liz Higgs McConkie

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 35m

Yield 36

Number Of Ingredients 11

½ cup butter
¼ cup vegetable shortening
1 cup white sugar
½ cup brown sugar
2 eggs
1 ½ teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
¼ cup unsweetened cocoa powder
⅛ teaspoon salt
1 (12 ounce) package peanut butter chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat butter, shortening, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended, then beat in the vanilla with the second egg. Mix flour, baking powder, cocoa powder, and salt in another bowl; mix the flour mixture into the butter mixture until just incorporated. Fold in peanut butter chips, mixing just enough to evenly combine.
  • Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
  • Bake in preheated oven until cookies are set, about 8 minutes.

Nutrition Facts : Calories 149.3 calories, Carbohydrate 18.6 g, Cholesterol 17.1 mg, Fat 6.9 g, Fiber 0.4 g, Protein 3.1 g, SaturatedFat 4.6 g, Sodium 66.6 mg, Sugar 12.3 g

CHOCOLATE FROSTED PEANUT BUTTER COOKIES



Chocolate Frosted Peanut Butter Cookies image

Easy, soft, and chewy peanut butter cookies! The frosting is light, fluffy, AMAZING, and my new favorite! You'll want to eat it by the spoonful!!

Provided by Averie Sunshine

Categories     Cookies

Time 26m

Number Of Ingredients 15

1 large egg
1/2 cup unsalted butter
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
heaping 3/4 cup creamy peanut butter (something like Skippy or Jif works best, don't use a 'natural' peanut butter than separates)
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 cup (1/2 stick) unsalted butter, melted
2 cups confectioners' sugar
1/4 cup cocoa powder
1/4 cup milk
1/2 teaspoon vanilla extract
pinch salt, optional and to taste
chocolate sprinkles (jimmies), optional and to taste

Steps:

  • To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), add the egg, butter, brown sugar, granulated sugar, and cream on medium-high speed until light and fluffy, about 3 to 4 minutes.
  • Stop, scrape down the sides of the bowl, and add the peanut butter, vanilla, and mix on medium-high speed until incorporated, about 1 minute.
  • Stop, scrape down the sides of the bowl, and add the flour, baking soda, salt, and mix on low speed until just incorporated, about 1 minute; don't overmix.
  • Using a two-tablespoon cookie scoop form approximately 22 equal-sized mounds of dough.
  • Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  • Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
  • Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 8 to 11 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Cookies firm up as they cool. I let them cool on the baking sheet and don't use a rack while making the frosting.
  • To a large microwave-safe bowl, melt the butter.
  • Add the remaining ingredients (except the sprikles) and whisk aggressively until smooth and combined.
  • Frost the cookies using as much frosting as desired and optionally add the sprinkles.

Nutrition Facts : Calories 190 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 84 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

CHOCOLATE-PEANUT BUTTER FROSTING



Chocolate-Peanut Butter Frosting image

When spread on yellow cake or cupcakes, dessert becomes reminiscent of Tasty Kake's Kandy Kakes:) Yummy! But for those who dote on rich and intensely flavored bites, spread this on peanut butter or chocolate cakes:)

Provided by JamesDeansGirl

Categories     Dessert

Time 12m

Yield 1 1/3 cups

Number Of Ingredients 7

1/2 cup creamy peanut butter
2 tablespoons butter, softened
1 pinch salt
1 teaspoon vanilla extract
3 -4 tablespoons milk
1 1/2 cups sifted powdered sugar
1/4 cup sifted unsweetened cocoa powder (Dutch process)

Steps:

  • In a medium bowl, using an electric mixer on high speed, cream together the peanut butter, butter, and salt until light and smooth.
  • Blend in the vanilla and add 3 Tbsp.
  • of the milk until well blended.
  • Gradually beat in the powdered sugar and cocoa powder, adding more milk, if necessary, to achieve a smooth, spreadable consistency.

CAKE MIX CHOCOLATE PEANUT BUTTER COOKIES



Cake Mix Chocolate Peanut Butter Cookies image

Looking for a chocolate cookie using Betty Crocker™ Super Moist™ chocolate fudge cake mix? Look no further!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 54

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
3/4 cup creamy peanut butter
1/4 cup water
1 teaspoon vanilla
3 eggs
1 1/2 cups semisweet chocolate chips
1 1/2 containers Betty Crocker™ Whipped fluffy white frosting
3/4 cup creamy peanut butter
2 teaspoons milk

Steps:

  • Heat oven to 375°F (350°F for dark or nonstick cookie sheet). Spray cookie sheet with cooking spray.
  • In large bowl, beat cake mix, 3/4 cup peanut butter, the water, vanilla and eggs with electric mixer on medium speed about 1 minute or until blended. Gently stir in chocolate chips. Onto cookie sheet, drop dough by rounded teaspoonfuls about 2 inches apart.
  • Bake 7 to 9 minutes or until set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 10 minutes.
  • In medium bowl, stir together frosting ingredients. Frost cookies with frosting. Store covered.

Nutrition Facts : Calories 150, Carbohydrate 17 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 115 mg, Sugar 12 g, TransFat 1/2 g

CHOCOLATE PEANUT BUTTER FROSTING



Chocolate Peanut Butter Frosting image

Chocolate and peanut butter are such an enjoyable combination. This delicious chocolate peanut butter frosting makes a satisfying topping to these moist chocolate cupcakes.-Ruthe Stevenson, Minneapolis, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 1-2/3 cups.

Number Of Ingredients 7

1/3 cup butter, softened
1/3 cup creamy peanut butter
1-1/2 teaspoons vanilla extract
2-1/2 cups confectioners' sugar
1/3 cup baking cocoa
1/4 teaspoon salt
4 to 5 tablespoons 2% milk

Steps:

  • In a large bowl, cream butter and peanut butter until light and fluffy. Beat in vanilla. Stir in the confectioners' sugar, cocoa, salt and enough milk to achieve a spreading consistency.

Nutrition Facts : Calories 90 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 57mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.

FROSTED CHOCOLATE COOKIES



Frosted Chocolate Cookies image

This was the most requested cookie for my late grandmother to make. It is a small drop cookie; one everyone will love. Spread my grandmother's Chocolate Frosting on this delicious cookies. The recipe can be found here on CookieRecipe.com!

Provided by Greg Pierce

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Yield 48

Number Of Ingredients 10

2 cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
3 (1 ounce) squares unsweetened chocolate
1 cup packed brown sugar
½ cup butter
1 egg
¾ cup sour cream
½ cup chopped walnuts
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
  • Sift flour, soda, and salt together.
  • In the top half of a double boiler, melt the chocolate over low heat.
  • Cream together brown sugar, butter, and egg in a large mixing bowl. Slowly mix in the flour mixture and mix until well blended. Pour in melted chocolate, sour cream, and vanilla. Mix well and stir in nuts.
  • Drop dough by teaspoonful onto greased cookie sheet about 1 inch apart. Bake for 10 minutes. Cool on wire racks. Cookies will be soft and about the size of a half dollar.
  • When cooled top with Chocolate Frosting.

Nutrition Facts : Calories 79.5 calories, Carbohydrate 9.3 g, Cholesterol 10.5 mg, Fat 4.5 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 2.4 g, Sodium 44 mg, Sugar 4.5 g

FROSTED PEANUT COOKIES



Frosted Peanut Cookies image

Oats, chopped peanuts and peanut butter frosting make this a nice change of pace from a traditional peanut butter cookie. After folks sample these, compliments and recipe requests always follow. -Alicia Surma, Tacoma, Washington

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 5 dozen.

Number Of Ingredients 12

1 cup butter, softened
1-1/2 cups packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 cup quick-cooking oats
1 cup chopped salted peanuts
FROSTING:
1/2 cup peanut butter
3 cups confectioners' sugar
1/3 to 1/2 cup 2% milk

Steps:

  • In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well. Stir in oats and peanuts. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool. , For frosting, in a bowl, beat peanut butter, confectioners' sugar and 1/3 cup milk; add additional milk if necessary. Frost cookies.

Nutrition Facts : Calories 122 calories, Fat 6g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 64mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE PEANUT BUTTER SURPRISE COOKIES



Chocolate Peanut Butter Surprise Cookies image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 1/2 dozen

Number Of Ingredients 12

2 cups all-purpose flour
1/2 cup Dutch cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
8 tablespoons (1 stick) unsalted butter
1/2 cup pure vegetable shortening
1/2 cup granulated sugar
1 1/4 cups light-brown sugar, firmly packed
2 large eggs
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips
1/2 cup peanut butter

Steps:

  • Sift together flour, cocoa powder, baking powder, and baking soda. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter, shortening, granulated sugar, and 1 cup light-brown sugar on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing until fully combined between each addition. Add vanilla, and beat to combine. Gradually add dry ingredients, and mix on low speed until fully combined. Remove from mixer. Using a wooden spoon, stir in chocolate chips. Cover bowl with plastic wrap, and chill until firm, about 1 hour.
  • Preheat the oven to 350 degrees. Line baking sheets with Silpats (nonstick French baking mats) or parchment paper.
  • In a small bowl, using a rubber spatula, stir together peanut butter and remaining 1/4 cup light-brown sugar.
  • Using a 1 1/4-inch scoop or heaping tablespoon, drop dough onto prepared baking sheets about 2 inches apart. Make a thumbprint in the center of each cookie. Fill thumbprint with 1 teaspoon peanut-butter mixture. Top with a second scoop of dough, and carefully mold dough to cover "surprise."
  • Bake until firm, about 12 minutes. Transfer sheets to wire racks to cool for 5 minutes, then transfer cookies to racks.

GIANT CHOCOLATE AND PEANUT BUTTER COOKIE



Giant Chocolate and Peanut Butter Cookie image

This shortbread is like a huge, sliceable Girl Scout cookie. (You're welcome!) An easy shortbread is topped with a layer of peanut butter frosting, blanketed with a thick chocolate glaze, then chilled until set. Brown sugar helps keep the shortbread soft, and coconut oil does the same for the chocolate coating, so the whole thing is easy to cut with a knife and eat with a fork. Be sure to use bar chocolate, not chips - which don't melt as evenly - so your chocolate glaze ends up shiny and smooth.

Provided by Erin Jeanne McDowell

Categories     snack, cakes, cookies and bars, dessert

Time 50m

Yield One 9-inch cookie (about 12 servings)

Number Of Ingredients 14

Nonstick cooking spray
1 cup/225 grams unsalted butter (2 sticks), at room temperature
1/2 cup/110 grams light brown sugar
1 teaspoon vanilla extract
2 1/2 cups/320 grams all-purpose flour
1/2 teaspoon fine sea salt
6 tablespoons/85 grams unsalted butter (3/4 stick), at room temperature
1 1/2 cups/360 milliliters creamy peanut butter (not natural)
1 1/3 cups/135 grams sifted confectioners' sugar
1 teaspoon vanilla extract
Pinch of fine sea salt
12 ounces/340 grams chopped semisweet bar chocolate
1 tablespoon coconut oil
3/4 cup plus 2 tablespoons heavy cream

Steps:

  • Heat the oven to 350 degrees. Spray a 9-inch springform pan with nonstick spray.
  • Prepare the shortbread: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, 4 to 5 minutes. Add the vanilla and mix to combine.
  • Reduce the speed to low. Add the flour and salt and mix until evenly combined. Transfer the dough to the prepared pan and press into an even layer. Prick the shortbread all over with a fork.
  • Bake until the shortbread is baked through, set and lightly golden, 22 to 26 minutes. Cool completely, and remove the outer ring from the springform pan. Place on a cooling rack set over a baking sheet.
  • Wipe out the bowl of the mixer, and make the peanut butter filling: Using the paddle attachment, cream the butter, peanut butter and confectioners' sugar until light and fluffy, 3 to 4 minutes. Add the vanilla and salt and mix to combine.
  • Spread on top of the cooled shortbread, leaving it slightly more mounded in the center than at the edges. Transfer to the refrigerator while you make the glaze.
  • Place a medium heat-safe bowl over a medium pot of simmering water. Add the chocolate, coconut oil and cream to the bowl and heat, stirring frequently, until the mixture is melted and fluid. (Alternatively, the mixture can be microwaved in a microwave-safe container in 15-second bursts, stirring after each burst until the mixture is fully melted.) Cool for 5 minutes.
  • Pour the glaze over the cooled cookie, using a small offset spatula to help coat the edges evenly as needed. If necessary, you can collect the glaze that runs off the cookie onto the baking sheet and pour back over to glaze any missed spots.
  • Once the cookie is fully glazed, use a large spatula to transfer it to a platter. Transfer to the refrigerator to chill completely for 45 minutes before slicing with a serrated knife and serving. Store, covered, at room temperature for up to 3 days.

CHOCOLATE PEANUT BUTTER COOKIES



Chocolate Peanut Butter Cookies image

Provided by Food Network

Categories     dessert

Time 45m

Yield About 2 dozen cookies

Number Of Ingredients 7

1 cup creamy peanut butter
2/3 cup granulated sugar, plus more for rolling
1/3 cup packed light brown sugar
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
1 large egg
2/3 cup semisweet chocolate chips

Steps:

  • Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Beat the peanut butter, granulated sugar, light brown sugar and salt with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 5 minutes. Beat in the vanilla and egg. Stir in the chocolate chips.
  • Put some granulated sugar in a small bowl. Shape tablespoons of the dough into balls and roll each ball in the sugar to coat. Evenly space the balls on the prepared baking sheets. Press each ball down with the tines of a fork to flatten it slightly and make a crisscross pattern.
  • Bake until the bottoms are golden brown, 10 to 12 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.

CHOCOLATE FROSTED PEANUT BUTTER BARS



Chocolate Frosted Peanut Butter Bars image

These decadent bars remind me of Reese's peanut butter candy. Easy to make bar cookies frosted with melted Hershey candy bars. Yummy!

Provided by Marie

Categories     Bar Cookie

Time 45m

Yield 30 bars

Number Of Ingredients 9

1/2 cup chunky peanut butter
1/2 cup butter
1 1/2 cups sugar
2 eggs
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup flour
6 (1 1/2 ounce) hershey milk chocolate candy bars

Steps:

  • Melt peanut butter and butter in a bowl over hot water.
  • Add remaining ingredients and stir until blended.
  • Put in a greased and floured 9x13 pan.
  • Bake in a 350° oven for 30 to 35 minutes or until done.
  • Top with chocolate bars while hot.
  • Let chocolate melt, then spread over bars.
  • Cool and cut into bars or squares.
  • Remove from pan and store in a tightly covered container.

Nutrition Facts : Calories 157.6, Fat 8.1, SaturatedFat 3.6, Cholesterol 24.2, Sodium 111.1, Carbohydrate 19.3, Fiber 0.8, Sugar 14.8, Protein 2.6

LOVABLE CHOCOLATE-PEANUT BUTTER COOKIES



Lovable Chocolate-Peanut Butter Cookies image

Make a chocolate candy-topped peanut butter cookie classic easier when you use a Betty Crocker® cookie mix.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 36

Number Of Ingredients 6

1 pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
Sugar
36 Hershey's® Kisses® Brand milk chocolate or Hugs® white and milk chocolate, unwrapped

Steps:

  • Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until dough forms.
  • Shape dough into 36 (1-inch) balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
  • Bake 8 to 10 minutes or until light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets. Cool completely, about 20 minutes. Store cookies in tightly covered container.

Nutrition Facts : Calories 100, Carbohydrate 13 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 75 mg, Sugar 9 g, TransFat 0 g

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Next, be sure to add salt, peanut butter, and vanilla extract. Afterward, ensure to beat on medium-high speed for about two minutes. Remember, make sure to do it till well combined. 1/4 tsp of salt, 1/3 cup of creamy peanut butter, 1 tsp of pure vanilla extract. Afterward, …
From cakedecorist.com


PEANUT BUTTER THUMBPRINT COOKIES WITH CHOCOLATE GANACHE
2022-02-14 Preheat the oven to 350° F. Line a large cookie sheet with a silicone baking mat or parchment paper. Combine the softened butter with peanut butter and beat until completely smooth; scrape down the bowl occasionally. Next add the brown and white sugar and beat until well combined.
From beyondfrosting.com


PEANUT BUTTER FROSTED CHOCOLATE CHIP SUGAR COOKIE BARS
2013-11-11 For the frosting: Beat together the butter and peanut butter until light and fluffy. Reduce speed to low and gradually add the powdered sugar. Increase mixer speed, and add milk, 1 T at a time, to achieve desired consistency. Beat until light and fluffy.
From cupcakesandkalechips.com


PEANUT BUTTER FROSTED CHOCOLATE CHIP COOKIE BARS
2013-07-25 Directions. Step 1. Preheat the oven to 350ºF and line an 8-inch square baking pan with parchment paper, so that the paper comes up the sides. Step 2. Beat the butter and cream cheese and beat in the brown sugar. Add the egg and vanilla and beat well. Step 3. In a separate bowl, sift the flour, salt and baking powder.
From foodnetwork.ca


CHOCOLATE PEANUT BUTTER FROSTING RECIPE - SOMETHING SWANKY
Use the paddle attachment of a stand mixer to beat together the butter and peanut butter until mixed well. Add 4 cups of the powdered sugar, one cup at a time and mixing well in between each addition. Add a tablespoon or two of milk as needed to keep the consistency smooth and creamy. Mix in the cocoa powder and vanilla.
From somethingswanky.com


CHOCOLATE FROSTED PEANUT BUTTER COOKIES | RECIPE | EASY PEANUT …
Dec 24, 2016 - Easy, soft, and chewy peanut butter cookies! The frosting is light, fluffy, AMAZING, and my new favorite! You'll want to eat it by the spoonful!! The …
From pinterest.com


PEANUT BUTTER STUFFED CHOCOLATE COOKIES - COOKIES AND CUPS
2017-03-14 Cookies. In the bowl of your stand mixer fitted with the paddle attachment mix the butter, peanut butter and brown sugar together for 2 minutes on medium speed until light and creamy, scraping the sides of the bowl as necessary. Add in the vanilla, egg and extra yolk, cocoa powder, salt, and baking soda. Mix on medium speed for one minute until ...
From cookiesandcups.com


CHOCOLATE PEANUT BUTTER FROSTING - SALLY'S BAKING ADDICTION
2020-09-09 Instructions. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cocoa powder, and milk. Beat on low speed for 30 seconds, then add the peanut butter, vanilla extract, and salt.
From sallysbakingaddiction.com


PEANUT BUTTER CHOCOLATE FROSTING RECIPE - THE SPRUCE EATS
2021-12-26 Gather the ingredients. In a medium microwave-safe bowl, combine the chocolate chips and peanut butter . Microwave on medium power for 2 minutes. Remove the bowl from the microwave oven and stir until the chocolate chips are melted and the mixture is smooth and creamy. You may need to microwave for an additional 30 to 50 seconds on medium power ...
From thespruceeats.com


FROSTED CHOCOLATE PEANUT BUTTER COOKIES RECIPE: HOW TO MAKE IT
A few Christmases ago, I baked nine types of cookies over 2 days in a baking marathon that lasted into the night. These are a favorite anytime of year.—Bob & Georgia Crabb, Scio, Oregon These are a favorite anytime of year.—Bob & Georgia Crabb, Scio, Oregon
From preprod.tasteofhome.com


CHOCOLATE FROSTED PEANUT BUTTER BARS - DELICIOUSLY SPRINKLED
MAKE PEANUT BUTTER BARS: Preheat oven to 350F degrees. Line a 11 x 15 inch jelly roll pan with aluminum foil and spray with non-stick cooking spray. Set aside. In a small bowl, whisk together flour, baking soda, and salt. Set aside.
From deliciouslysprinkled.com


CHOCOLATE PEANUT BUTTER COOKIES | RECIPE
Directions. 1. Combine crushed cereal or crumbs, flour, cocoa, baking soda and salt. Set aside. 2. In large bowl, beat together sugar, applesauce, peanut butter, egg whites and vanilla. Stir in cereal mixture until thoroughly combined. Drop by rounded 15 mL (1 tbsp) measure onto baking sheet coated with cooking spray. 3.
From kelloggs.ca


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