Peanut Butter and Jelly Cookies

From: Southern Living 50 Favorite Cookies cookbook

Ingredients:
1/3 cup butter, softened
1/4 cup creamy peanut butter
3/4 cup firmly packed brown sugar
1 large egg
1 tsp vanilla extract
1 3/4 cups AP flour
1/2 tsp baking soda
2/3 cup strawberry jam or grape jelly

Beat butter and peanut butter at medium speed with an electric mixer until creamy. Gradually add brown sugar, beating well. Add egg and vanilla. Combine flour and baking soda; gradually add to butter mixture, mixing well.

Shape dough into 1-inch balls, and place 2 inches apart on ungreased baking sheets. Flatten balls in a crisscross pattern with a floured fork. Bake at 350 degrees for 9 minutes or until lightly browned. Cool 1 minute on baking sheets; remove to wire racks to cool.

Spread jam on bottoms of half the cookies; top with remaining cookies.

Verdict:
Well, this is not my favorite peanut butter cookie recipe. But sandwiched together with the jelly I actually really liked these. I used grape jelly and raspberry jam. I'd like these again, using a different peanut butter cookie recipe, perhaps.

Peanut Butter Chocolate Chippers

From: An old cookbook (Ripped out; I don't have the title of the cookbook)

Ingredients:
1 cup creamy or chunky peanut butter
1 cup firmly packed light brown sugar
1 large egg
3/4 cup milk chocolate chips
Granulated sugar

Preheat oven to 350 degrees. Combine peanut butter, brown sugar and egg in medium bowl; mix until well blended. Add chips; mix well.

Roll heaping tablespoonfuls of dough into balls. Place balls 2 inches apart on ungreased cookie sheets.

Sprinkle with granulated sugar; press a fork criss-cross onto each ball, flattening.

Cook for 8-10 minutes approximately, or until golden brown. 

Verdict:
Thumbs up! Although the recipe didn't make very many cookies (that could have been due to the size I made them though - *ahem*) they were very tasty. And it seriously doesn't get any easier than this for a recipe! You could whip this up anytime. You probably have all these ingredients in your pantry consistently! I'll be making these again for sure - but next time I'll make sure to double the recipe!

Chocolate Chunk-Peanut Cookies

From: Southern Living

Ingredients:
1/2 cup butter, softened
1/2 cup shortening
1 cup chunky peanut butter
1 cup granulated sugar
1 cup firmly packed brown sugar
2 large eggs
2 1/2 cups AP flour
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1 cup unsalted dry-roasted peanuts
1 bag chocolate chunks

Beat butter and shortening at medium speed with an electric mixer until creamy; add chunky peanut butter and sugars, beating well. Add eggs, beating until combined.

Combine flour and next 4 ingredients. Add to butter mixture, beating well. Stir in peanuts and chocolate chunks.

Shape dough into 2-inch balls. Flatten slightly and place on ungreased baking sheets. Bake at 375 F for 12-15 minutes or until lightly browned. Cool on pan for a couple of minutes and then transfer them to a wire rack to cool completely.

Double chocolate chunk-peanut cookies: Reduce flour to 2 cups; add 1/3 cup unsweetened cocoa, sifted. Proceed as directed.

Verdict:
Thumbs up! I just love peanut butter and chocolate AND cookies! What an easy recipe. I had all the ingredients on hand which I love. I think it still would have been great even without the dry peanuts though. I was surprised that the cookies had a great, cake-y consistency even though there were SO many peanuts and chocolate chips. These make a ton, so beware - around 3 dozen. I'll definitely be making them again though!

Peanut Butter Chocolate Chip Snack Cake

From: Buns in My Oven

Ingredients:
One box yellow cake mix
1/2 cup peanut butter
eggs, as called for on box
melted butter, to replace oil as called for on box
milk, to replace the water as called for on box
1 tsp vanilla
2 cups chocolate chips

Preheat oven to 350 degrees. Add all of the ingredients, except for the chocolate chips to a large mixing bowl or stand mixer and mix until well combined. Stir in the chocolate chips. Pour batter into greased 13x9 pan and bake as directed on the box.

Verdict:
Thumbs up! Yummy and incredibly easy. Just the kind of quick dessert I like!

Chocolate Peanut Butter Pretzel Bars

From: Food Fanatic

Ingredients:
4 cups crushed pretzels
1 cup peanut butter
14 oz can of sweetened condensed milk
1 1/2 cups chocolate chips

Preheat oven to 350 degrees. Line an 8x8 baking dish with parchment paper.

In a small saucepan over low heat, melt the peanut butter and condensed milk together and stir to combine.

Add the pretzel crumbs to a large bowl and mix in the peanut butter mixture, stirring to coat.

Press the crumb mixture into the prepared dish and bake for 15-20 minutes or until set.

Remove from the oven and sprinkle the chocolate chips on. Return to the oven for 1-2 minutes. Remove and use a spatula to spread the chocolate chips evenly across the top.

Cool before cutting.

Verdict:
I think I would have liked these better in a 9x13 pan. I think the flavor combination is amazing and you can't go wrong with it. I just think the crumb layer was overpowering. It was very thick and hard to bite into because of the thickness. I would like to make these again in a longer pan, because I think it would make a big difference. If you try these I would love to hear what you thought!

4 cups crushed pretzels

1 cup peanut butter

14 fluid ounces sweetened condensed milk

1 1/2 cups chocolate chips

- See more at: http://www.foodfanatic.com/2013/06/chocolate-peanut-butter-pretzel-bars-the-best-of-all-worlds/#sthash.2fV1NXVc.dpufV

O'Henry Bars OR Scotcharoos

From: Joyful Momma's Kitchen

Ingredients:
1 cup granulated sugar
1 cup karo syrup
1 cup peanut butter
6 cups Rice Krispies
1 cup semi-sweet chocolate chips
1 cup butterscotch chips

In a small sauce pan, bring sugar and karo syrup to a boil over medium high heat.  Stir constantly.

Remove from heat and stir in peanut butter.  Whisk in until smooth.

In a large mixing bowl, pour the sugar sauce over 6 cups of Rice Krispies and gently stir until well combined.

Press into a greased 9x13 pan.

In microwave, heat the chips 30 seconds at a time and stir well in between heatings.  Heat just until melted, taking care to not burn them.

Pour chocolate mixture over cereal in dish.  Spread evenly and let cool.  Slice into bars.

Verdict:
Thumbs up!! I can definitely see how these don't last long once they're made. What a great combination of flavors! I've never heard of these before but I am so glad I found this recipe. Perfect for family or church gatherings, or just when you have a craving for something sweet! I definitely recommend these and I'll be making these again!

Peanut Butter Cups

Ingredients:

2 sticks butter
1 3/4 cup graham cracker crumbs
2 cups milk chocolate chips
1 cup peanut butter
2 1/2 cups powdered sugar

Melt butter, remove from heat and add cracker crumbs, peanut butter and powdered sugar. Pat into 9x13 pan.

Melt chips and frost over the top of the first layer. When chocolate is set, cut into squares.

What I did differently from the recipe:
Nothing. Note though - I did use almond butter instead of peanut butter. I didn't have any creamy peanut butter and I wasn't sure how the crunch would affect the recipe!

What I'll do differently next time:
Use less chocolate chips.

Verdict:
Neutral. It was fine for a really fast, easy, everything-on-hand dessert. But I thought there was way too much chocolate on top. It never really got firm until the night after the morning I made it... if that makes sense. I would have preferred it more firm I think, more like Reese's Cups. But it was something I'd make again in a pinch.

Printable version:

Ingredients:

2 sticks butter
1 3/4 cup graham cracker crumbs
2 cups milk chocolate chips
1 cup peanut butter
2 1/2 cups powdered sugar

Melt butter, remove from heat and add cracker crumbs, peanut butter and powdered sugar. Pat into 9x13 pan. Melt chips and frost over the top of the first layer. When chocolate is set, cut into squares.

Peanut Butter Cup Brownies

From: Real Simple

Ingredients:
2 sticks butter, plus more for the pan
8 oz bittersweet chocolate, chopped
4 eggs
3 cups sugar
2 tsp vanilla extract
1 1/2 cups flour
Kosher salt
8 large peanut butter cups, cut into pieces

Heat oven to 400. Melt the butter and chocolate in a pan over low heat. Using a mixer, beat the eggs and sugar until pale yellow and fluffy. Lower speed and pour in the melted chocolate and vanilla. Mix in the flour and 1/4 teaspoon salt. Fold in the peanut butter cups. Scrape into a buttered 9x13 pan.

Bake until the tip of a knife comes out clean, about 35 minutes.

What I did differently from the recipe:
I didn't have any bittersweet chocolate. I used 3 oz semi-sweet... and ran out. So I also used 3 oz unsweetened and about 1/4 bag of semi-sweet chocolate chips. Hey, you use what you've got on hand!

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! Yummmmm! Brownies alone are delicious (and it's always fun to say they're homemade) but I love peanut butter too, so this dessert is definitely a thumbs up for me! You could easily leave out the peanut butter cups if you desire and these brownies would still be fabulous. Easy, too!

Printable version:

Ingredients:
2 sticks butter, plus more for the pan
8 oz bittersweet chocolate, chopped
4 eggs
3 cups sugar
2 tsp vanilla extract
1 1/2 cups flour
Kosher salt
8 large peanut butter cups, cut into pieces

Heat oven to 400. Melt the butter and chocolate in a pan over low heat. Using a mixer, beat the eggs and sugar until pale yellow and fluffy. Lower speed and pour in the melted chocolate and vanilla. Mix in the flour and 1/4 teaspoon salt. Fold in the peanut butter cups. Scrape into a buttered 9x13 pan. Bake until the tip of a knife comes out clean, about 35 minutes.

Peanut Butter Jammies

From: ???

Ingredients:
1/3 cup flour
3/4 cup creamy peanut butter
3/4 cup sugar
1 egg
jam/jelly

Place peanut butter, sugar and egg in bowl, beat. Add flour and stir. Shape into balls, place on cookie sheet. Press thumb into center. Chill 3 hours. Bake at 375 for 12 minutes. Spoon jam into centers.

What I did differently from the recipe:
Nothing really. I did use honey peanut butter because it's what I had on hand and it's delicious!

What I'll do differently next time:
Nothing.

Verdict:
Thumbs UP!! Can a recipe get any easier than this? As you can see, I used three different types of jams and jellies - raspberry, muscadine grape and pineapple. I'm sure any type of jam or jelly would be delicious in these. I did have to "reprint" my thumb when these came out of the oven because they had puffed up a bit. If you don't have a thumb you can use a spoon. Baby spoons are especially useful. Please note - these are great for that last minute "Was I supposed to bring something to that dinner party??" because surely everyone has these ingredients in their pantry and they literally take less than 20 minutes from start to finish if you don't refrigerate them before cooking.

Printable version:

Ingredients:
1/3 cup flour
3/4 cup creamy peanut butter
3/4 cup sugar
1 egg
jam/jelly

Place peanut butter, sugar and egg in bowl, beat. Add flour and stir. Shape into balls, place on cookie sheet. Press thumb into center. Chill 3 hours. Bake at 375 for 12 minutes. Spoon jam into centers.

Peanut Butter and Jelly Muffins

Ingredients:
1 cup flour
3/4 cup whole wheat flour
1/4 cup sugar
1/4 cup packed dark brown sugar
1 Tbsp baking powder
1/2 tsp salt
1 1/4 cups milk
1/3 cup creamy peanut butter
1/4 cup egg substitute
2 Tbsp butter, melted
1 tsp vanilla extract
1/4 cup strawberry jam

Preheat oven to 400. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugars, baking powder, and salt in a large bowl; stir with a whisk. Make a well in center of mixture. Combine milk and next 4 ingredients; add to flour mixture, stirring just until moist. Spoon batter into muffin cups coated with cooking spray. Fill each cup half full with batter. Spoon 1 tsp jam into each cup. Spoon remaining batter on top to cover jam.

Bake at 400 for 20 minutes or until muffins spring back when touched lightly in center. Let cool in pans 5 minutes.

What I did differently from the recipe:
I mix white flour and wheat flour anyway, so I just spooned out 1 3/4 cups of flour from my canister. Instead of using an egg substitute I used one egg. And instead of using strawberry jam, I used two different types that I had just small amounts of.

What I'll do differently next time:
Same as above.

Verdict:
Thumbs up. These weren't the best things ever but they were great for snacking on. I thought they had a good flavor.

Printable version:

Ingredients:
1 cup flour
3/4 cup whole wheat flour
1/4 cup sugar
1/4 cup packed dark brown sugar
1 Tbsp baking powder
1/2 tsp salt
1 1/4 cups milk
1/3 cup creamy peanut butter
1/4 cup egg substitute
2 Tbsp butter, melted
1 tsp vanilla extract
1/4 cup strawberry jam

Preheat oven to 400. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugars, baking powder, and salt in a large bowl; stir with a whisk. Make a well in center of mixture. Combine milk and next 4 ingredients; add to flour mixture, stirring just until moist. Spoon batter into muffin cups coated with cooking spray. Fill each cup half full with batter. Spoon 1 tsp jam into each cup. Spoon remaining batter on top to cover jam. Bake at 400 for 20 minutes or until muffins spring back when touched lightly in center. Let cool in pans 5 minutes.