PEANUT BUTTER CUP FUDGE RECIPES

PEANUT BUTTER CUP COOKIES RECIPE | ALLRECIPES

Peanut Butter Cup Cookies Recipe | Allrecipes image

These cookies have a sweet peanut butter cup center.

Provided by BUCHKO

Categories Cookies

Total Time 1 hours 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield 40 cookies

Number Of Ingredients 11

Ingredients

1 ¾ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
½ cup butter, softened
½ cup white sugar
½ cup peanut butter
½ cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped

Steps:

Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Nutrition Facts : Calories 122 calories, CarbohydrateContent 14.4 g, CholesterolContent 11.3 mg, FatContent 6.5 g, FiberContent 0.6 g, ProteinContent 2.4 g, SaturatedFatContent 2.7 g, SodiumContent 119.1 mg, SugarContent 9.2 g

EASY PEANUT BUTTER FUDGE RECIPE | ALTON BROWN | FOOD NET…

Easy Peanut Butter Fudge Recipe | Alton Brown | Food Net… image

For an easy, chewy treat, make a batch of Alton Brown's Peanut Butter Fudge recipe from Good Eats on Food Network; you need only four ingredients.

Provided by Alton Brown

Categories dessert

Total Time 2 hours 14 minutes

Prep Time 10 minutes

Cook Time 4 minutes

Yield 64 (1-inch) pieces

Number Of Ingredients 4

Ingredients

8 ounces unsalted butter, plus more for greasing pan
1 cup smooth peanut butter
1 teaspoon vanilla extract
1 pound powdered sugar

Steps:

Combine the butter and peanut butter in a 4-quart microwave-safe bowl and cover with plastic wrap. Microwave for 2 minutes on high. Stir and microwave on high for 2 more minutes. (Use caution when removing this mixture from the microwave, it will be very hot.) Add the vanilla and powdered sugar to the peanut butter mixture and stir to combine with a wooden spoon. The mixture will become hard to stir and lose its sheen. Spread into a buttered 8 by 8-inch pan lined with parchment paper. Fold the excess parchment paper so it covers the surface of the fudge and refrigerate until cool, about 2 hours. Cut into 1-inch pieces and store in an airtight container at room temperature for up to a week.

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