Peanut Butter Magic Cookies Recipes

Steps:

• In small bowl blend flour, cocoa and baking soda. Mix until well blended.
• In large bowl beat white and brown sugars, butter or margarine and 1/4 cup peanut butter, until light and fluffy. Add vanilla and egg, beat. Stir in flour mixture until blended. Set aside.
• To make Filling: Combine confectioner's sugar and 3/4 cup peanut butter. Blend well.
• Roll filling into 30 1-inch balls. For each cookie, with floured hands, shape about 1 tablespoon of dough around 1 peanut butter ball, covering completely. Place 2 inches apart on an ungreased cookie sheet. Flatten with glass dipped in white sugar.
• Bake at 375 degrees F (190 degrees C) for 7-9 minutes. When cookies are done, they should be set and slightly cracked.

Steps:

• Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
• In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
• Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

Steps:

• Preheat the oven to 350 degrees. Grease a large baking sheet. In a mixing bowl, combine the peanut butter, 1 cup of the sugar, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar. Cool slightly before removing from pan.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch glass baking dish with parchment paper.
• Mix sugar and eggs together in a bowl until smooth; stir in peanut butter until well blended. Pour peanut butter mixture into the prepared baking dish.
• Bake in the preheated oven until cookie base is partly cooked, 8 minutes.
• Layer semisweet chocolate chips, dark chocolate chips, pecans, almonds, and coconut onto the cookie base. Slowly pour sweetened condensed milk evenly over the toppings.
• Bake in the preheated oven until coconut is slightly brown, about 30 minutes.
• Cool completely before removing cookie bars from pan. Peel away parchment paper and cut into small squares using a sharp knife.

Steps:

• In a small bowl, combine flour, cocoa, and baking soda.
• In a large bowl, beat sugar, brown sugar, and butter until well blended.
• Blend in 1/4 cup peanut butter to mixture. Add vanilla and egg, beat well.
• Add flour mixture until blended. Set aside.
• In a small bowl, combine filling ingredients, blending well.
• Roll filling into 30 one inch balls.
• For each cookie, with floured hands shape 1 tbs dough around 1 peanut butter ball, covering completely.
• Place cookies 2 inches apart on an ungreased cookie sheet.
• Flatten with the bottom of a glass dipped in sugar.
• Bake at 375 degrees for 7 to 9 minutes or until set and slightly cracked.
• Cool on wire racks.

Steps:

• Preheat oven to 350 degrees.
• Mix first 4 ingredients together.
• Add remaining ingredients.
• Drop by tablespoon onto parchment lined baking sheet.
• Bake 10 minutes; let cool several minutes before moving.
• Enjoy!

Steps:

• Preheat the oven to 350 degrees F. Grease a large baking sheet.
• In a mixing bowl, combine the peanut butter, 1 cup sugar replacement, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar replacement. Cool slightly before removing from pan.

Steps:

• Preheat the oven to 350 degrees F. Grease a large baking sheet.
• In a mixing bowl, combine the peanut butter, 1 cup of Splenda, the egg, and vanilla. Stir well with a spoon.
• Roll the dough into balls the size of walnuts. Place the balls on the prepared cookie sheet.
• With a fork dipped in optional 1/3 cup of Splenda to prevent sticking, press a criss-cross design on each cookie.
• Bake for 12 minutes, remove from the oven, and sprinkle the cookies with the optional 1/3 cup of Splenda.
• Cool slightly before removing from the pan.