Peanut Butter Oatcake In A Mug Recipes

PEANUT BUTTER COOKIE IN A MUG

Steps:

• Place butter and peanut butter in a microwave-safe mug. Microwave until butter and peanut butter are melted, about 30 seconds. Stir brown sugar, white sugar, and salt into butter mixture. Add egg; stir flour into mixture.
• Cook in the microwave until cookie is set, 2 to 4 minutes.

PEANUT BUTTER OATCAKE IN A MUG

Steps:

• Combine all ingredients in a microwave-safe mug sprayed with nonstick spray. Add 1/4 cup water, and mix well. Microwave for 2 minutes, or until set.

PEANUT BUTTER MUG CAKE WITH CHOCOLATE ICING AND POTATO CHIPS

Steps:

• Make the mug cake: Whisk the peanut butter, granulated sugar, flour, baking powder and egg together in a medium bowl and then transfer to a mug. Microwave on high until puffed and set, 60 to 70 seconds. Let cool for 5 minutes.
• Meanwhile, make the frosting: Mix the powdered sugar and chocolate syrup together until smooth.
• Spoon the frosting over the cake. Crush a few potato chips over the top and insert a few whole chips into the frosting. Eat immediately.

PEANUT BUTTER OATCAKES

Steps:

• Preheat oven to 350°F.
• Using a food processor or blender, grind 1 cups of oats until fine.
• In a large bowl, mix ground oats, the remaining 1/2 cup of oats, all-purpose flour, baking powder, salt, and brown sugar.
• Add peanut butter to dry ingredients and mix with spoon or hands. Texture will be crumbly.
• Add cold water and vanilla extract and mix well to combine.
• Grease an 8x8" baking dish. Press oatcake batter into dish.
• Bake 15 to 20 minutes, or until top is lightly browned.
• If desired, melt 1/4 cup of chocolate chips and drizzle over oatcakes.
• Enjoy!

CAKE MIX MONSTER COOKIES

Steps:

• Heat oven to 350°F.
• In large bowl, beat cake mix, brown sugar, butter, peanut butter, water and egg with electric mixer on medium speed until well combined. Stir in oats until combined, then stir in candies and chocolate chips. Using large cookie scoop, drop dough 2 inches apart on ungreased cookie sheet.
• Bake 14 to 15 minutes or until edges are just golden brown. Cool 10 minutes on cookie sheet. Remove to cooling rack to cool completely, about 20 minutes.