What to do with Peanut Butter
Cookie and Pie Recipes
Here's
some easy recipe ideas on what to do with peanut butter. Also see No
Bake Cookies
I Can't Believe It's a Cookie
1 cup crunchy
peanut butter
1 cup sugar
1 egg
Chocolate stars
Mix together peanut butter, sugar and egg. Form into balls about the size of a walnut. Press a chocolate star into each ball and completely cover star with the dough. (I form them back into balls)
Put balls on slightly greased cookie sheet. Bake in 350 oven for about 11 minutes. Cool on cookie sheet another 10 minutes or they will fall apart.
Peanut Butter Swirls Cookies
1/2 cup (1 stick)
butter - softened
1 cup sugar
1 large egg
2 tablespoons milk
1 1/4
cups flour
1/2 teaspoon salt
1/2 teaspoon soda
1/2 cup peanut butter
Preheat oven to 375 degrees F. Cream butter and sugar until well blended. Beat in egg and milk mixing well. Set aside. Sift together flour, salt and baking soda into a bowl. Stir flour mixture into butter mixture, mixing well. Chill several hours. Place dough on floured wax paper and roll into a 15 x 8 inch rectangle. Spread the peanut butter on dough mixture.
Use wax paper or saran wrap to help roll dough up jellyroll style, leave the seam side down. Place a baking sheet under roll if necessary to help transfer it to the refrigerator.
Chill 8 hours or overnight. Slice roll into 1/4-inch slices with a very sharp knife. Bake 8 minutes on an ungreased baking sheet. Remove from oven and cool slightly before removing from baking sheet. Cool on wire racks.
Peanut Butter Whirligigs
1/2
cup shortening
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup peanut
butter
1 egg
1 1/4 cups presifted flour
1/2 tsp. baking soda
1/2 tsp.
salt
6 oz pkg, semi sweet chocolate pieces, melted and slightly cooled.
Cream
shortening, sugars and peanut butter in a mixing bowl. Add egg and beat until
light and fluffy. Combine flour, baking soda and salt; blend into creamed mixture.
Roll dough into a rectangle 1/4 inch thick. Spread with chocolate, roll up like
a jelly roll. Wrap in wax paper; chill. To bake; preheat oven to 375. Slice roll
1/4 inch thick; arrange baking sheets. Bake in preheated oven for 10 to 12 minutes.
Recipe
from a 1967 Recipebook
Peanut Butter Quickies
1
1/2 cups sugar
1/2 cup butter
3/4 cup flour
1/2 cup milk or 2/3 cup evapoarted
milk
1 1/2 cups quick cooking rolled oats
2/3 cup peanut butter
1/2 cup
chopped walnuts
1/2 cup flaked coconut
1 tsp. vanilla extract
1/4 tsp.
salt
Combine in saucepan sugar, butter, flour and milk. Bring to a full
boil; boil hard 3 minutes, stirring constantly. Remove from heat; add remaining
ingredients. Blend well. Drop by teaspoonfuls onto foil or greased cookie sheet.
Cool. Makes 60 cookies.
For coconut balls: Drop cookies into flaked
coconut; roll to coat.
Recipe from a 1964 Pillsbury Bake-off Recipe pamphlet
Peanut Butter Fingers
1/2 cup butter
1/2 cup granulated sugar
1/2 cup
brown sugar
1 egg
1/3 cup peanut butter
1/2 tsp. baking soda
1/4 tsp.
salt
1/2 tsp. vanilla
1 cup presifted flour
1 cup quick cooking oats
Peanut
Butter Frosting(see below)
Preheat oven to 350. Grease 9-inch square pan. Cream butters and sugar in a mixing bowl. Add egg; mix well. Add peanut butter, baking soda, salt and vanilla; mix well. Stir in flour and oats. Spread batter in pan; bake in preheated oven for 20 to 30 minutes. Cool in pan and frost with Peanut Butter Frosting; cut into 3x1-inch fingers.
Peanut Butter Frosting
1
cup confectioner's sugar (sift if lumpy)
1/4 cup peanut butter
About 1/4
cup evaporated milk
Combine all ingredients. Blend until smooth.
Peanut Twist-Ups
1
cup sifted flour
2 Tablespoons sugar
1/2 teaspoon salt
1/3 cup shortening
3
ounce pkg cream cheese
2 teaspoons milk
1/4 cup softened peanut butter
3
Tablespoons apple butter
Oven 400. Sift flour with sugar and salt into
small mixing bowl. Add shortening, cream cheese and milk; mix on lowest speed
until dough begins to form. Shape into a firm ball. Roll out on floured surface
to a 20x8-inch rectangle. Cut in half to make two 10x8-inch rectangles. Spread
one half with peanut butter, then apple butter. Top with other half. Brush with
milk; sprinkle with additional sugar. Cut into 5x1/2-inch strips; twist twice.
Place on well-greased cookie sheets. Bake at 400 for 7 to 10 minutes until light
golden brown.
Recipe from a 1964 Pillsbury Bake-off Recipe pamphlet
Peanut Butter Sticks
1 loaf whole wheat bread
1 pint peanut butter
1
cup vegatable oil
Trim crust from bread and cut slices into fingers
strips. Toast strips, trimmings and scraps in 250 degree oven until very dry and
light brown. Dilute peanut butter with oil(May not take entire cup) Smash dried
trimmings from loaf to make crumbs.
Dip the finger strips into the peanut butter/oil.
Then roll in the crumbs. Let dry on wax paper for about 12 hours. Will keep indefinitely
in tupperware or tins.
Recipe from a 1987 SD Special Olympics Cookbook
Dainty Peanut Butter Balls
1/4 tsp. nutmeg
1/2 cup confectioner's sugar
(sift if lumpy)
1/2 cup peanut butter
2 tblsp. lemon juice
1 cup finely
chopped dates
In a paper bag combine the nutmeg with the powdered sugar.
Mix peanut butter, lemon juice and dates. Form the date mixture into 1/2 inch
balls; drop into paper bag; shake to coat.
Recipe from a 1967 "America
Cooks" Cookbook
No Bake Peanut Butter Cookies
4 c. peanut
butter
2/3 c. margarine
4 c. powdered sugar
3 c. Rice Krispies
Melt in saucepan, peanut butter and margarine. Pour over or add to powdered sugar and Rice Krispies. Mix together. Dip and roll in chopped peanuts.
Peanut Butter Cookies
Blend together: 2 c. peanut butter, 1 c. sugar, and 1 c. dry milk. Add 2 eggs and mix till smooth
Roll in balls, place on cookie sheet. Flatten with fork. Bake at 325 for 10 to 12 min. Makes 4 dozen.
Easy Peanut Butter Cookies
1 c. peanut butter
1 c. sugar
1 egg
Mix ingredients thoroughly and pat into balls and mash down with fork. Bake 12 minutes at 350.
Peanut Butter Crisscrosses
1 c. shortening
1 c. sugar
1 c. brown sugar
2
eggs
1 tsp. vanilla
1 c. peanut butter
3 c. sifted flour
2 tsp. soda
2
tsp. salt
Cream sugar, shortening, eggs and vanilla. Stir in peanut butter. Sift dry ingredients and stir into cream mixture. Drop by rounded teaspoon on ungreased cookie sheet. Press with a floured fork to make crisscrosses. (Richer cookies use only 2 cups flour) Bake at 350 for 12 to 15 minutes.
Peanut Butter Cookies
1 c. sifted flour
1/2 tsp. soda
1/8 tsp. salt
1/3
c. butter, margarine or shortening
1/2 c. creamy or chunky peanut butter
1
pkg. Jello Instant Pudding, vanilla
1 egg
Mix flour with soda and salt. Cream butter. Blend in peanut butter and pudding mix. Add egg and beat until light and fluffy. Gradually add flour mixture, beating after each addition until smooth. Shape dough into small balls and place on greased baking sheets. Flatten balls with a fork. Bake at 350 for 10 to 12 min, or until lightly browned. Cool on racks. Make 2 1/2 dozen.
Peanut Butter Chip Bar Cookies
1
c. butter
3/4 c. packed brown sugar
3/4 c. sugar
2 eggs
1/2 tsp. vanilla
extract
2 1/4 c. flour
1 tsp. soda
1/2 tsp. salt
1 c. chocolate chips
1
1/2 c. peanut butter chips
Cream first 5 ingredients in bowl until light and fluffy. Add mixture of flour, soda and salt, mix well. Stir in chocolate and peanut butter chips. Spread in greased 10x15 baking pan. Bake at 350 for 25 minutes or until golden brown. Cool. Cut into bars.
Salted Peanut Cookies
1
c. white sugar
1 c. brown sugar
1 c. shortening
3 eggs
2 c. flour
1
tsp. soda
1 tsp. baking powder
2 c. quick oatmeal
1 c. salted peanuts
Cream sugar and shortening, add eggs and other ingredients given in order. Bake at 350 for 12 to 15 minutes. May use chocolate chips, raisins, or coconut. 4 dozen large cookies.
Peanut Butter Bars
Mix in order given:
4 eggs
2
c. sugar
1/2 c. chunk peanut butter
2/3 c. vegetable oil
1/2 tsp. salt
2
tsp. vanilla
1 1/3 c. flour
Bake in a 10x10 inch pan at 350 for 25
minutes or until done. Do not overbake.
Variations: This recipe makes
a delicious fudge type brownie by using 1/2 c. cocoa in place of peanut butter.
Peanut Butter Lover's Munchies
1/2 c. peanut butter
1/2 c. honey
1 c.
dry milk powder
1 c. uncooked rolled oats or quick oatmeal or 1 1/2 c. graham
cracker crumbs
Mix well; use hands to shape balls. Put a big cashew
nut in the center of each, if desired. Chill.
Try substituing nuts, seeds,
coconut or dried fruits for part of the oatmeal.
Peanut Coconut Cookie
1
1/4 c. sifted flour
1 tsp. baking powder
1 tsp. soda
1/2 c. brown sugar
1/2
c. white sugar
1/2 c. oleo
1 egg
1 tsp. vanilla
1 c. chopped peanuts
1
c. coconut
Sift dry ingredients, stir in sugar. Add butter, egg and vanilla and mix well. Blend in peanuts and coconut. Drop by teaspoon on greased cookie sheet and bake 12 to 15 minutes at 350.
Peanut Blossoms
Sift
together: 1 3/4 c. flour, 1 tsp. soda, and 1/2 tsp. salt.
Add: 1
unbeaten egg, 2 T. milk, and 1 tsp. vanilla.
Cream together: 1/2 c.
shortening, 1/2 c. peanut butter, 1/2 c. cane sugar, 1/2 c. firmly packed brown
sugar.
Beat well. Blend in dry ingredients gradually. Mix thoroughly. Shape
by rounded teaspoons into balls. Roll in sugar and place on ungreased cookie sheet.
Bake at 375 for 8 minutes. Remove from oven and place solid milk chocolate star
or candy kiss on top of each cookie pressing down so that cookie cracks around
edge. Return to oven and bake 2 to 5 minutes longer.
Peanut Butter Biscuits
2
cups presifted flour
1/2 tsp. salt
3 tsp. baking powder
2 tbsp. shortening
2
tbsp. peanut butter
3/4 cup milk
Preheat oven to 425. In mixing bowl combine dry ingredients. With a pastry blender or 2 knives cut in the shortening and peanut butter until mixture resembles fine crumbs. Add milk. Stir gently with fork until dough holds together. Gather dough into a ball. Turn out onto floured board. Knead gently with floured fingers, about 12 kneading strokes. Roll out dough 1/2 inch thick. Cut with floured biscuit cutter. Arrange biscuits about 1 inch apart on baking sheet. Bake in a preheated oven for 12 to 15 minutes.
Peanut Butter Bread
2 cups presifted flour
1/2 cup sugar
3 tsp. baking
powder
1 tsp. salt
3/4 cup peanut butter
1 egg
1 cup milk
Preheat
oven to 350. Grease 9 1/2 inch loaf pan. Into mixing bowl sift together dry ingredients.
Cut in peanut butter. Beat egg and milk. Add to dry ingredients. Stir until well
blended. Turn batter into pan. Bake in preheated oven for 1 hour.
Recipe
from a 1967 "America Cooks" Cookbook
No Bake Peanut Butter Pie
8-inch baked pie shell or
Graham Cracker Crust
1/2 cup brown
sugar
1/2 cup granulated sugar
1/2 cup peanut butter
2 eggs
2 tablespoons
flour
1 1/2 cups milk
1/2 tsp vanilla
Prepare the pie shell or the Graham Cracker Crust. In saucepan combine sugars, peanut butter, eggs and flour. Gradually stir in milk. Cook over moderate heat, stirring constantly, until thickened; do not boil. Remove from heat; stir in vanilla. Pour into a pie shell or crust.
Embarrassingly Easy Peanut Butter Pie
3/4 c. peanut butter
2 T. honey
1 1/2 c. cold
milk
1 (no bake) cheesecake mix
1 graham cracker crust
1/4 tsp. nutmeg
Beat
peanut butter and honey. Gradually beat in milk, then cheesecake mix according
to directions on box. Sprinkle nutmeg over graham cracker crust. Pour filling
into crust and refrigerate 2 or more hours.
Recipe from a 1987 "Ladies
in Pink" Spencer, Iowa Recipebook
Traditional Peanut Butter Fudge
2
cups sugar
3/4 cup milk
2 Tblsp. corn syrup
pinch of salt
1/3 cup
peanut butter
1/2 tsp. vanilla
Blend sugar, milk, corn syrup and
salt and bring to a boil until it forms a soft ball. About 15 min. Add peanut
butter and vanilla. Pour into greased pan. Cool. Slice.
Never Fail Peanut Butter Fudge
2 cups sugar
1 cup milk
dash of salt
2
Tblsp butter
1 tsp. vanilla
3/4 cup crunchy peanut butter
Butter
an 8x8x2 in pan. or a 10x7x1 1/2 in pan. In a medium saucepan stir together sugar
milk and salt. Boil for 10 minutes. Add butter.
Boil until it forms a soft
ball when tested in cold water. Remove from heat, add vanilla and peanut butter.
Beat and pour into buttered pan
Peanutbutter Candy
3 cups sugar
1/8
teaspoon salt
1 cup milk
2 tablespoons butter
1 cup
peanutbutter
1 teaspoon vanilla
Combine sugar, salt, milk in a 2 quart
saucepan. Quickly bring to a boil, stirring only until sugar is dissolved. Boil,
without stirring, until mixture reaches the soft ball stage. 234 on a candy thermometer.
Remove from heat and add butter, peanut butter, and vanilla. Mix thoroughly. Pour
into buttered 8 inch square pan. When cool cut into pieces.
Recipe from
a 1974 cookbook
Peanut Butter Candy
2 c. sugar
1/2 c. milk
1/4
c. butter
1 tsp. vanilla
1/2 c. peanut butter
Combine sugar and milk
in saucepan. Cook to soft ball. Add butter, vanilla and peanut butter. Beat by
hand 2 to 3 min. Pour into buttered 8x8 inch pan. Cool and cut into squares.
Recipe
from a 1987 "Ladies in Pink" Spencer, Iowa Recipebook
No Cook Candy
A sweet for Junior cooks to make
1 c. honey
1
c. dry milk powder
1 c. peanut butter
Chopped peanuts
Mix ingredients
together and shape in small balls. Roll in chopped nuts or chocolate sprinkles.
Makes 36 balls, 1 1/2" in diameter.
Recipe from a 1959 Farm Journal
Country Cookbook
Crack-Up Bars
This is almost like candy.
1
1/2 c. butter or margarine
1 c. peanut butter
1 (6oz) pkg. butterscotch
chips
1 (6oz) pkg. chocolate chips
2/3 pkg. miniature marshmallows
Melt first 4 ingredients in double boiler. Mix in marshmallows. Put in 9x9 inch pan and refrigerate for 2 hours.
Peanut Clusters
Bring 1/2 c. sugar
and 1/2 c. syrup to a boil. Stir in 3/4 c. peanut butter
Pour over: 2 c. Special
K or Rice Krispies, 1/2 c. coconut, nutmeats (peanuts) and 1 tsp. vanilla. Drop
by spoonful on wax paper.
Recipe from a 1987 "Ladies in Pink"
Spencer, Iowa Recipebook
Plantation Crunch
1 lb. almond bark
2
plus T. peanut butter
1/2 c. salted peanuts
2 c. Rice Krispies
Melt
almond bark and peanut butter and mix with other ingredients. Spread to cool.
Recipe
from a 1987 "Ladies in Pink" Spencer, Iowa Recipebook
Peanut Butter Rice Krispie Bars
1 c. sugar
1 c. white syrup
1 c. peanut
butter
5 to 6 c. Rice Krispies
Bring sugar and syrup to boil, stirring
constantly. Remove from heat and add peanut butter and Rice Krispies. Stir well
and put in 9x13 inch buttered pan.
Reese Cups
2 sticks
melted butter
3 1/2 c. powdered sugar
1 c. crushed graham crackers
1
c. peanut butter
Mix all ingredients and press into an 8x10 inch pan.
Melt 1 large package (12 ounce) chocolate chips and spread over peanut butter
mixture.
Recipe from a 1987 "Ladies in Pink" Spencer, Iowa Recipebook
Edible Play Dough
1 cup peanut butter
1 cup white corn syrup
1 1/4
cup powdered sugar
1 1/4 cup powdered milk
Mix well until blended. If sticky add more powdered sugar.
Also see Peanut Butter Puppy Chow made with Crispix and more No Bake Cookies
___________________________________________
More Cool Stuff
Ron
Paul on a Peace Pole - Here's a picture of Ron Paul on a peace pole, very
fitting I think.
Prepare for a Recession?
- A list of some things to do to try to prepare
for this... somehow.
Home Remedies
for Colds - Have a cold? Here's a cool site of old fashion remedies.
Drink
More Water - Will drinking more water help you lose weight? Find out the facts.
Baby
Shower Food Ideas - Here's some food ideas for the perfect baby shower party.
Wedding
Reception Ideas - How to setup a buffet table. Create a party buffet with
the ideas on this wedding website. There are wedding recipes too.
Stop
and Shop Peapod- Order online with Stop and Shop Peapod. They will deliver
groceries right to your door. Get the Promo Code!
Safeway
Now Delivering in: Arizona, California, Maryland, Oregon, Virginia, Washington
and Washington, D.C. - SAVE $4.95 on Your First Delivery. Enter promo code DFIRST
at checkout. $50 Minimum order required
East
Coast Beaches - Do you spent your summer as a slave to the stove? Get refreshed
at an East Coast beach.