Crunchy Peanut Butter Surprise Recipes

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment or a silicone mat.
• With an electric mixer, beat together the peanut butter, brown sugar and egg until well combined. Stir in the chocolate chips with a wooden spoon.
• Lightly wet your hands and form the mixture into 12 balls. Place the balls about 1 inch apart on the baking sheet. Lightly wet the tines of a fork and press a criss-cross pattern into the top of each cookie. Lightly sprinkle them with flaky sea salt.
• Bake until just starting to brown, 12 to 15 minutes. Let sit for 5 minutes on the baking sheet, then remove to a rack to cool completely before eating.

Steps:

• Preheat oven to 350 degrees. With an electric mixer, beat peanut butter, sugar, and butter until smooth. Beat in egg.
• On low speed, mix in flour and baking powder until a dough forms.
• Pinch off dough by the tablespoon; roll into balls. Place 2 inches apart on baking sheets (lined with parchment paper, if desired). With a floured fork, press balls in a crisscross fashion, flattening to a 1/2-inch thickness.
• Bake cookies, rotating sheets halfway through, until lightly golden, 18 to 22 minutes. Cool cookies on a wire rack. Store in an airtight container at room temperature up to 1 week.

Steps:

• Melt butter, add to large bowl.
• Mix in honey and peanut butter.
• Crumble in wheat thins, leaving them coarse, and not too thin.
• Toss ingredients with a spatula and well mixed.
• Add yogurt and jam to the mixture, giving only a couple stirs.
• Spread mixture out evenly over four tortillas, covering about 3/4s of each.
• Roll the tortillas up, making sure to roll the un-coated part last. (Helps to keep filling from squeezing out).
• Enjoy your simple, healthy, and alternative snack at home, school, work, or on the go! For a less healthy option, substitute the yogurt for marshmallow paste.