PNUTTY RECIPES

Steps:

• Adjust oven rack to low center position; heat oven to 350 degrees. Sift flour, baking soda, baking powder, and salt in medium bowl.
• In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes with electric mixer, stopping to scrape down bowl as necessary. Beat in peanut butter until fully incorporated, then eggs, one at a time, then vanilla. Gently stir dry ingredients into peanut butter mixture. Add ground peanuts; stir gently until just incorporated.
• Working with 2 tablespoons dough at a time, roll into large balls, placing them 2 inches apart on a parchment-covered cookie sheet. Following illustration 2, press each dough ball with back of dinner fork dipped in cold water to make crisscross design. Bake until cookies are puffed and slightly brown along edges, but not top, 10 to 12 minutes (they will not look fully baked). Cool cookies on cookie sheet until set, about 4 minutes, then transfer to wire rack to cool completely. Cookies will keep, refrigerated in an airtight container, up to 7 days.

Steps:

• Preheat heat oven tp 350
• Mix cake mix as directed on the box..chop 10 mini reeses cups and fold into cake mix(note they are easier to chop if they are cold out of the frig)
• Line cupcake tins with liners
• Place 1/2 of the amount of cake mix into tins. Then place a mini reese cup in each cupcake then finish filling the tins making sure the reeses cup is covered.
• Bake approx 15 min or according to box
• Mix frosting..cream toagather butter, cream, and peanut butter. Slowly add powdered sugar.
• When cupcakes are cool put frosting on and drizzle with chocolate syrup. Then chop remaining reeses cups and place on top of cupcakes.