Time 24m Yield 10 three inch cookies Number Of Ingredients 10 Steps:
Heat oven to 375°. In large bowl, combine sugars, margarine, peanut butter, vanilla and egg; beat well. Lightly spoon flour into measuring cup and level off. Add flour, baking powder, baking soda and salt; mix well. If you are making the large cookies, it helps to chill the dough for an hour or so at this point, before shaping. It seems to make a firmer cookie–less likely to break. If you aren’t concerned about that, you can skip this step. Shape about 1/4 cup dough (for 3-inch cookie) into a ball and place 4 inches apart on ungreased cookie sheet (6 per sheet). Bake at 375° for 13-16 minutes. Remove from cookie sheet and cool completely on wire rack.
Time 30m Yield 9 dozen, 108 serving(s) Number Of Ingredients 10 Steps:
In a large mixing bowl, cream peanut butter, butter and sugars together. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine oats and baking soda and gradually add to the creamed mixture. Stir in chocolate chips and M&M bits. Drop by heaping tablespoonfuls 2-inches apart onto ungreased baking pans. Bake at 350 for 12-14 minutes or until edges are browned. Remove to wire racks to cool.
Time 30m Yield 9 dozen. Number Of Ingredients 10 Steps:
Preheat oven to 350°. In a large bowl, cream peanut butter, butter and sugars until blended. Beat in eggs and vanilla. In another bowl, whisk oats and baking soda; gradually beat into creamed mixture. Stir in chocolate chips and baking bits., Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 12-14 minutes or until edges are browned. Remove from pans to wire racks to cool. Store in airtight containers.
Time 2h55m Yield 24 buckeyes Number Of Ingredients 8 Steps:
Melt the white chocolate chips in a medium glass heatproof bowl over a pot of simmering water on medium-low heat. Stir until melted. Remove from the heat but keep the bowl over the warm water. Set aside. In the bowl of a stand mixer with a paddle attachment, combine the peanut butter, butter and vanilla extract. Mix together until smooth. Add about half of the powdered sugar and mix until incorporated. Add the remaining powdered sugar and mix until smooth, about 1 minute. Add the melted white chocolate and beat on medium until smooth, about a minute. Place the bowl in the freezer until the mixture is firm enough to form a ball, about 30 minutes. Using a small scoop or spoon, roll the peanut butter mixture into about the size of a golf ball. Set on a parchment-lined baking sheet and repeat with the remaining mixture. Freeze until firm, 20 to 30 minutes. Remove from the freezer and roll the scoops into smooth balls. Plunge lollipop sticks or short, thick skewers into the centers of the balls. Freeze for another 15 to 20 minutes. Melt the dark chocolate in a medium glass heatproof bowl set over a pot of simmering water on medium-low heat. Stir until melted. Sprinkle in the espresso powder and stir. Taste the chocolate; if you want more coffee flavor, add more espresso powder 1/2 teaspoon at a time. Keep the bowl over the pot of hot water to keep it hot while dipping. Holding the balls by the skewers, dip the balls only three-quarters of the way into the melted dark chocolate, leaving a quarter inch of exposed peanut butter at the top (this way, it looks like a real buckeye). Let the excess chocolate drip off, then quickly sprinkle a pinch of flaky salt or pink salt right on top. Refrigerate until the chocolate is set, about 1 hour. Remove the skewers from the buckeyes. Keep in the freezer until ready to serve.
