HOW MUCH IS HALF A STICK OF BUTTER IN CUPS RECIPES

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HOMEMADE PEANUT BUTTER CUPS RECIPE | ALLRECIPES



Homemade Peanut Butter Cups Recipe | Allrecipes image

Just like the candy! You'll need 30 mini (1 3/4 by 1 1/4 inch) paper cups for filling.

Provided by Kathleen Dickerson

Categories     Chocolate Candy

Yield 30 cups

Number Of Ingredients 6

2 cups milk chocolate chips
2 tablespoons shortening
½ cup butter
½ cup crunchy peanut butter
1 cup confectioners' sugar
⅔ cup graham cracker crumbs

Steps:

  • In 1-quart saucepan combine chocolate chips and shortening. Cook over low heat, stirring occasionally, until melted and smooth (3 to 5 minutes).
  • Loosen top paper cup from stack, but leave in stack for greater stability while being coated. With small paint brush, coat inside top cup evenly with about 1 teaspoon melted chocolate to about 1/8-inch thickness, bringing coating almost to top of cup, but not over edge. Repeat until 30 cups are coated; refrigerate cups.
  • In 2-quart saucepan combine butter or margarine and peanut butter. Cook over medium heat, stirring occasionally, until melted (4 to 6 minutes). Stir in confectioners' sugar and graham cracker crumbs. Press about 1/2 tablespoon filling into each chocolate cup.
  • Spoon about 1/2 teaspoon melted chocolate on top of filling; spread to cover. Freeze until firm (about 2 hours) carefully peel off paper cups. Store refrigerated.

Nutrition Facts : Calories 140.1 calories, CarbohydrateContent 13.6 g, CholesterolContent 10.6 mg, FatContent 9.5 g, FiberContent 0.4 g, ProteinContent 2 g, SaturatedFatContent 4.6 g, SodiumContent 54 mg, SugarContent 11.3 g

PEANUT BUTTER KISS COOKIES RECIPE | EPICURIOUS



Peanut Butter Kiss Cookies Recipe | Epicurious image

Press a milk chocolate kiss into the center of a warm peanut butter cookie for this classic treat. Peanut butter kiss cookies are a holiday family favorite.

Provided by Lauren Salkeld

Total Time 50 minutes

Prep Time 20 minutes

Yield Makes 24 to 30 cookies

Number Of Ingredients 11

1¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
½ cup packed dark brown sugar
8 tablespoons (1 stick) unsalted butter, cut into small pieces
½ cup smooth or chunky peanut butter (not natural)
1 large egg
1 teaspoon pure vanilla or almond extract
30 chocolate kisses, unwrapped
2 large baking sheets lined with parchment paper

Steps:

  • Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 350°F.
  • In a large bowl, sift together the flour, baking soda, and salt.
  • Place ½ cup sugar in a small bowl.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the remaining ½ cup sugar with the brown sugar, butter, and peanut butter and beat on medium speed, scraping the bowl occasionally, until light and fluffy, 2 to 3 minutes. Add the egg and vanilla or almond extract and beat on medium until fully incorporated, about 1 minute. With the mixer on low, add the flour mixture and stir until just combined. Roll the dough into walnut-size balls, roll in sugar, and arrange on baking sheets, leaving about 2 inches between cookies. Bake, switching the cookies between the upper and lower racks about halfway through baking, until just starting to brown, 8 to 10 minutes. Remove the cookies from the oven and press a chocolate kiss into the center of each. Cool the cookies on baking sheets for 10 minutes before transferring baked cookies to a wire rack to cool completely. Repeat with remaining dough balls on cooled baking sheets. DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days.

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PEANUT BUTTER KISS COOKIES RECIPE - EPICURIOUS
Press a milk chocolate kiss into the center of a warm peanut butter cookie for this classic treat. Peanut butter kiss cookies are a holiday family favorite.
From epicurious.com
Reviews 3.8
Total Time 50 minutes
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the remaining ½ cup sugar with the brown sugar, butter, and peanut butter and beat on medium speed, scraping the bowl occasionally, until light and fluffy, 2 to 3 minutes. Add the egg and vanilla or almond extract and beat on medium until fully incorporated, about 1 minute. With the mixer on low, add the flour mixture and stir until just combined. Roll the dough into walnut-size balls, roll in sugar, and arrange on baking sheets, leaving about 2 inches between cookies. Bake, switching the cookies between the upper and lower racks about halfway through baking, until just starting to brown, 8 to 10 minutes. Remove the cookies from the oven and press a chocolate kiss into the center of each. Cool the cookies on baking sheets for 10 minutes before transferring baked cookies to a wire rack to cool completely. Repeat with remaining dough balls on cooled baking sheets. DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days.
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Jul 29, 2021 · Furthermore, to equal a half-cup of brown sugar, you need 110 grams or 3.88 ounces of this type of sugar. Here’s a table to help you get an accurate measurement. Butter. Butter is usually the easiest to measure, considering how its wrapper has tablespoon markings. However, note that a stick of butter …
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