Kayli Chocolate Chip PB Cookies

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Ingredients:

1/2 cup butter

1/2 cup white sugar
1/3 cup packed brown sugar
1/2 cup peanut butter
1/2 tsp vanilla
1 egg
1 cup all purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 cup rolled oats
1 cup semi sweet chocolate chips

Directions:

Preheat oven to 350 degrees. In medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by Tbsps on to lightly greased cookie sheets. Bake for 10-12 min in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.

Peanut Butter Cupcakes

Ingredients:
2 cups brown sugar
1/2 cup applesauce
1/2 cup oil
1 cup creamy peanut butter
2 eggs
1 1/2 cups milk
1 tsp vanilla
2 1/2 cups all purpose flour
1 tsp baking soda
2 tsp cream of tartar
1 pinch salt

Directions:
Preheat oven to 350. Line cupcake pan with paper liners. In large bowl, mix together the brown sugar, applesauce, oil, and peanut butter until light and fluffy. Beat the eggs one at a time, then stir in the vanilla. Combine the flour, cream of tartar, baking soda and salt; stir into the batter alternately with the milk. Spoon into the prepared muffin cups. Bake for 15-20 minutes in the preheated oven, until the top of the cupcake springs back when lightly pressed. Cook in the pan for at least 10 minutes before removing to a wire rack to cool completely.

Rich chocolate frosting:
1 1/2 cups heavy cream
2 Tbsp unsalted butter
18 oz semisweet chocolate, broken into 1/2 oz pieces (I like ghiradelli 60% chocolate chips)
2-3 cups powdered sugar

Heat the heavy cream and butter in a saucepan over medium high heat. Bring to a boil. Place the chocolate pieces in a bow. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Add in the powdered sugar one cup at a time. Stir it in and then use a mixer to blend it together well until you have the consistency and sweetness you like. Frost the cupcakes.

Easy Peanut Butter Cookies

Ingredients:
1 cup peanut butter
1 cup sugar
1 egg
optional: chocolate chips

Directions:
Mix all the ingredients together. If you want chocolate--I always do add the chocolate chips. Bake at 350 for 10 minutes. Easy.

No Bake Peanut Butter Cookies

My mom used to make these cookies when I was a kid. The recipe comes from one of the Relief Society cookbooks, my favorite type of cookbook. . All my boys LOVED this cookie. Another bonus, it is super fast and super easy to make.

Ingredients:

1/2 cup Karo syrup

1/2 cup sugar

1 tsp vanilla

1 cup peanut butter

4 cups corn flake cereal

Directions:

Boil the karo syrup and sugar together until syrupy. Turn off the heat. Add the vanilla and peanut butter to the syrup and mix thoroughly. Add the cornflakes and mix. Press into an 8x8 inch pan and cool, cut into squares.

Peanut Butter cup cookies

Oh my, these cookies are soooo good! I saw these on Annie's Eats website and knew I had to try them right away. Imagine all my favorite things in one cookie--it was divine. I changed the recipe up just a little by using my sister-in-law's recipe for the cookie part and then used the idea of melted marshmallows topped with ganache and m&m's from Annie's Eats. Seriously, you must try these cookies.

Ingredients:
1/2 cup white sugar
1/2 cup firmly packed light brown sugar
1/2 cup softened butter
1/2 cup smooth peanut butter
1 large egg
1 tsp vanilla
1 1/4 cup flour
1 tsp baking soda
pinch of salt
Reese's mini peanut butter cups
mini marshmallows
4 oz bittersweet chocolate, finely chopped
1/2 cup heavy cream
2 Tbsp sugar
2 Tbsp water
mini M&M's

Directions:
Combine white sugar, light brown sugar, and softened butter; beat until light and fluffy. Add peanut butter, egg (room temp), and vanilla; blend for several minutes. Add flour, baking soda, and salt; fold in. Batter will be fairly loose. Chill for a couple hours (I didn't do this and my cookies were fine). Preheat oven to 350. Scoop 1/2"-1" balls into cup of mini muffin pan. Bake for 6-7 minutes or until edges turn brown. While cookies are baking make sure candy is unwrapped, easier to do if candy is cold. Remove pans from oven (cookie will be puffed). Firmly place buttercup into middle of each cookie. Edges should be even with or above candy. Top each cookie with 3-4 mini marshmallows. Return the pan to the oven and bake 2-3 minutes more, until the marshmallows have puffed up. Transfer the pans to a wire cooling rack and allow the cookies to cool completely in the pan before removing them. (This is important! I tried removing them while still slightly warm – not a good idea.)

Once the cookies are completely cooled, transfer them to a wire rack over a sheet of wax paper or aluminum foil. Place the chopped chocolate in a small bowl. Bring the cream, sugar and water to a boil, then pour the liquid over the chocolate and let sit for 30 seconds. Gently whisk the mixture together until smooth. Leave the glaze to sit until it thickens a bit to your desired consistency, then drizzle over the tops of the cookies. Sprinkle with mini M&Ms before the glaze hardens.