Roll dough into a tight ball Place peanut butter, sweetened condensed milk, and vanilla in a large bowl and stir to combine. Step 2 Whisk together cocoa powder, kosher salt, baking powder, and 1 cups sugar in a medium bowl. Add egg, egg yolk, and vanilla extract and stir well. Add vanilla and mix on low until fully blended, about 1 minute. In a mixing bowl cream butter, peanut butter and brown sugar until light and fluffy, for 2-3 minutes. Do NOT spread with your fingers. Mix in peanut butter until well blended. Mix sugars, peanut butter, shortening, butter and egg in large bowl with electric mixer or spoon; stir in remaining ingredients. Add the eggs and stir until all ingredients are wet and mixed. Beat in the eggs one at a time. Microwave your peanut butter for 30 seconds in a microwave safe bowl (covered with a wet paper towel) until runny. Add dry ingredients and mix on low just until combined. Beat on medium-low speed until smooth and well combined until light and fluffy. Place the cookie balls onto a nonstick baking sheet. Add to flour mixture and mix well; set aside. 3/4 cup mini chocolate chips. Make the cake: Preheat oven to 350F/180C. Stir in remaining ingredients. Bake the Cake: Pour the batter into a lined jelly-roll style pan. Directions. Set aside. In a standing mixer, beat together butter, both sugars, and peanut butter until light and creamy, 3 to 4 minutes. Preheat the oven to 350 degrees F (unless making no-bake bars, Nos. Scoop out a spoonful of dough and roll it into a ball. Drop by rounded tablespoons onto baking sheets. Just pour the batter into a pan, smooth out the surface, bake, and decorate. Set aside.

Flatten in crisscross pattern with fork dipped into sugar. You can also use parchment paper. Whisk together flour, baking soda and salt. Add dry ingredients to creamy mixture. Steps 1 Mix sugars, peanut butter, shortening, butter and egg in large bowl. Add in the Bisquick to the mixture and stir until fully incorporated. Spray a 12 x 17 sheet pan with non-stick cooking spray. Beat in eggs and vanilla. Preheat oven to 375 F. Line a 13x9 pan with foil, grease or spray the foil. Chill in the fridge for 10 minutes or so. Preparations : Preheat oven to 400F. cup chunky peanut butter cup miniature marshmallows teaspoon vanilla extract Directions Preheat the oven to 350 degrees F (175 degrees C). Melt remaining 2 Tablespoons of peanut butter with the chocolate chips in the microwave or on the stove. Creamy White Bean Chicken Chili (1 Pot!) Bake for 20 minutes or until toothpick inserted in center comes out clean. #carrotcake #sheetpan Mix until well combined. It's that easy. Beat in the salt, vanilla, peanut butter, and butter. Preheat oven to 400 degrees. Gradually add powdered sugar, one half cup at a time, beating well on medium speed. Add in vanilla and salt. In a bowl, combine all ingredients well. sprinkle with chocolate chips and let stand for 5 minutes. Combine butter, water and peanut butter in a saucepan over medium heat; bring to a boil. spread into 9 x 13 pan. Add milk, vanilla and egg; blend well. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Place pan in preheat oven and bake for 22 - 24 minutes. Our childhood lunch. Heat oven to 350F. Scrape sides and bottom of bowl as needed. Press firmly into a greased 913" pan.

3. Bake at 350 degrees for 25 to 28 minutes or until cake springs back when gently touched. Stir in the baking soda and the oats. Set aside so that the oats can start to soften in the milk. Stir together Peter Pan Creamy Peanut Butter (or Peter Pan Natural Almond Butter as another delicious option), sugar, and egg in medium bowl until well blended. In a small bowl, whisk eggs, buttermilk and vanilla until blended; add to flour mixture, whisking constantly. Preheat oven to 350 degrees F and prep your baking sheet with cooking spray. Line a half-sheet baking sheet with baking parchment, using enough that it hangs over the edges slightly. Using an electric mixer, cream the butter, sugars, and peanut butter until light and fluffy. Preheat the oven to 350 degrees. Using an electric mixer, cream together butter, peanut butter, and sugars until well combined. Preheat oven to 375-degree F Using a stand mixer, cream together butter, peanut butter, and sugar. Press down each little ball of dough with a fork, then press again to make a criss-cross pattern. Set aside. Set aside. Add in the flour, baking soda and salt and mix together just until incorporated - do not over mix. baking pan. Add the peanut butter, egg and vanilla and continue to mix. Steps 1 Heat oven to 325F. Stir into flour mixture. Combine the butter, peanut butter and milk in a small saucepan over medium heat until everything is melted and smooth. 2 Heat oven to 375F. Scrape down the sides of the bowl with a plastic scraper between additions.

Combine the water and 3/4 cup of butter in a saucepan, and bring to a boil. Remove from heat. Bring to a boil, whisking together ingredients, then remove from heat. 1 cup creamy or chunky peanut butter 1 cup sugar 1 egg Four Instructions Preheat oven to 350F. Mix in the goodies! Get the Recipe . Spray a 13- x 9-inch pan with baking spray with flour; set aside. Stir in vanilla extract. Double Spice Pumpkin Bread. Add in sugars, flour, salt and baking soda. Mix the rolled oats, peanut butter, and brown sugar in a mixer on high until combined. Combine eggs, vanilla and buttermilk; add to peanut butter mixture. Place 1/4 cup granulated sugar in a small bowl. 3/4 cup peanut butter 1/2 cup sugar 1/2 cup brown sugar 1 egg 1/4 cup milk (optional if needed) Instructions Heat oven to 350 Cream together softened butter and peanut butter. Preheat oven to 350F and line a 99 pan with parchment paper (or lightly grease and flour the pan). Skip to primary navigation; . (Make sure to scape the sides) Add in vanilla and egg and mix to combine. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Beat in the eggs and vanilla. Step 2. Heat the oven to 350F. Grease a rimmed half sheet pan. In large bowl, combine sugar, brown sugar, margarine and peanut butter; beat until light and fluffy. 3. Lightly spoon flour into measuring cup; level off. Bake at 375 for 10 minutes or until edges just begin to brown. How to Make Reese's Peanut Butter Bars. Pour batter onto cookie sheet, spreading batter evenly to edges. In the bowl of a food processor, combine flour, salt, and 2 tablespoon sugar and pulse twice to combine. Roll balls in sugar, and place 2 inches apart on an ungreased baking sheet. Spread batter in a greased 15"x10" jelly-roll pan. Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on two sides; coat the foil with cooking spray. Line the cookie sheet with parchment paper. Pour into the bowl with flour mixture and stir with a spoon to mix. Pour {or spoon} frosting over cookies. 2. In a large mixing bowl, add butter, peanut butter, and sugars. Beat butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Spread into a greased 15x10 inch jelly-roll pan. When all sugar has been mixed in, icing will appear dry. Add peanut butter and incorporate. In a separate bowl, mix together the sugar, brown sugar, flour, salt, and baking soda with a fork. Add the egg. add remaining ingredients, except chocolate chips, in order given. beat butter and peanut butter for 30 seconds. Gradually add sugar, and beat until light and fluffy, about 5 minutes. Afterwards, shape dough into 1 -inch balls and place them 3 inches apart on ungreased cookie sheet. When they are evenly distributed through out the mixture, flatten it with the spoon or your hands until it coats the entirety of the pan. In a medium bowl sift together flour, baking powder, and salt.

Drop by rounded tablespoons onto a greased or nonstick cookie sheet. Directions. Slowly add powdered sugar, continuing to whisk until the frosting is smooth. Place the sandwich cookies and margarine into the bowl of a food processor, and pulse until fully ground. Step 4. Add the granulated and brown sugars and beat on medium until light and fluffy, 2 to 3 minutes. Cover and refrigerate mixture about 2 hours or until firm. Press mixture into the lined pan and bake for 18-20 minutes. 2. Sprinkle evenly with sugar. Sheet Pan Brownies If you're looking for a guaranteed crowd-pleaser, you can't go wrong with the classic brownies. Line baking sheets with parchment paper. Allow frosting to set, then enjoy! Steps. In a large bowl, use an electric mixer to combine the cream cheese, powdered sugar, and butter; mix on medium-high speed until pale and fluffy. Set aside. On the lowest speed setting add in the milk and water until smooth. Our personal favorite thing about sheet cakes, though, is the fact that they're so, so easy to make. Set aside. Directions. Instructions. Prepare the Sheet Pan Dessert Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Mix together the eggs and the sugars. Roll dough into 30 (1 1/4-inch) balls. Flatten cookies in a crisscross pattern with a fork. Bring to a boil and remove from heat. Pour frosting slowly over each cookie, so it coats the surface. 44 through. Steps. Remove from heat, add powdered sugar and whisk until smooth. Sheet Pan Carrot Cake | Six Sisters' Stuff This soft Sheet Pan Carrot Cake makes enough to feed a crowd! In bowl, mix together flour, sugar, salt and soda. Remove from heat, add powdered sugar and whisk until smooth. Bring to a rapid boil and pour over the flour mixture. Grease a sheet pan with cooking spray and set aside. Add eggs one at a time, mixing on low between each addition. Heat oven to 350F. Fold in the oats and chocolate chunks.

Pour into greased sheet cake pan. These chewy, chocolatey treats never disappoint. Mix together dry ingredients: flour, sugar, baking soda, and salt. Slowly add the flour mixture into the butter mixture Using a cookie scoop measure out one-inch balls of dough. Cool on pan 2 minutes. Next, you'll prep the peanut mixture by bringing water and butter to a boil, and stirring in the peanut butter and oil.

The scoop is what gives these cookies their signature rippled look. This creates a really chewy outside and buttery center. 36 Tried-and-True 139 Recipes. Slowly add the dry ingredients to the wet ingredients. Stir in the dry ingredients until no dry streaks remain. Lin ea 13X9 baking pan with parchment paper. Stir in peanut butter and oil until blended. Using an electric mixer continue to beat until all ingredients are well incorporated. Let cool slightly. Spread mixture in pan. Stir in the peanut butter with a rubber spatula. In a large bowl, using an electric mixer at medium speed, beat together the butter, peanut butter and sugars about 2 minutes and is smooth. Fold in the chocolate chips. Whisk together cup milk, vanilla extract, eggs. Add 1 cup of milk, peanut butter, and butter to a small sauce pan and bring to a boil, stirring often. Add brown sugar; beat until combined, scraping down bowl as needed. Combine eggs, vanilla and buttermilk. Add flour, baking soda and salt; mix well. Meanwhile, for glaze, combine sugar, milk and butter in a saucepan. How to Make Mom's Peanut Butter Cookies Heat oven to 350F and line 2 large baking sheets with parchment paper. 4 Mix together and add the eggs and buttermilk. Transfer to prepared pan. Set aside. Combine butter, water and peanut butter in a saucepan over medium heat and bring to a boil. Lightly spray 15x10x1-inch pan with cooking spray. Add the peanut butter and mix until combined. . Pumpkin Bars. Stir in the vanilla. Add to flour mixture and mix well. Beat into the butter mixture until it is light and fluffy. Instead use a classic creamy peanut butter (like Jif or Skippy) to make sure the dough is perfectly smooth and homogenous. Preheat oven to 350 degrees. Use a knife or spoon to move excess frosting and be sure that the top of each cookie is completely covered. Add the peanut mixture to the flour mixture, followed by the buttermilk mixture, whisking as you go. To make the sheet cake: Preheat oven to 350 degrees. Making these bars is quick and straightforward. And because the recipe yields a big batch, you will want to make it in a BIG bowl with a wooden spoon or a BIG stand mixer. Reserve about 2 1/2 cups of the dough (20-25 ounces) and set aside. 1. Stir in 1 cup (250g) of peanut butter, then press evenly into prepared baking pan. 3 Shape dough into 1 1/4-inch balls. Add the remaining dough over the peanut butter, using your fingers to slightly crumble the dough over the peanut butter. In a small bowl, stir together the oats and milk. prepare icing by beating ingredients together for a . In a large mixing bowl, whisk together sugar, flour, baking soda, and salt. Remove from oven. Spread into a greased 13x9-in. They will spread quite a bit. Add the eggs, vanilla, and peanut butter and mix well. To your stand mixer, add peanut butter, butter and sugar and cream on high speed for 1 minute. Spread 1 tablespoons of frosting onto each cupcake. Pour batter onto cookie sheet, spreading batter evenly to edges. Instructions. Scrape down bowl, and mix for a minute. 2. For the cake, in a medium bowl combine the sugar and flour. This recipe uses a secret ingredient instead of shredded carrots. In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until creamy. Remove from stove and slowly stir in milk and vanilla extract. Add the sugar and brown sugar. Add cream cheese and butter and pulse until dough is just starting to come together, but not a coherent ball, about 10 short pulses. Heat oven to 375F. Preheat oven to 350 degrees. Instructions. Using a wooden spoon or a fork, stir in butter and peanut butter until mixture is crumbly. In a microwave-safe bowl, melt butter and peanut butter; stir until smooth. Cream peanut butter and regular in a stand mixer. Bake 12 to 16 minutes or until golden brown. They're shiny and crackly on top, super moist and fudgy on the inside, and loaded with chocolate chips in every bite. Beat in egg and vanilla until well combined. Make the batter: In a large mixing bowl, cream together the butter, sugar and brown sugar. For extra decoration and to make them cook more evenly, flatten the cookie balls by pressing a fork down on top of them, then press it down. Use a cookie scoop.

Stir in peanuts. Set aside. Add the eggs, scraping the sides of the bowl down. Spray two baking sheets with cooking spray; set aside. I use an 11 x 17 jelly roll pan. Stir the boiled peanut butter mixture into the flour mixture. Set aside. (or 2 - 9x13 pans) Bake at 350 for 20-25 min. add sugars and beat until fluffy. Drizzle. Press half the dough into a baking pan, then dollop the peanut butter over the layer of cookie dough. Refrigerate until the frosting is firm, about 10 minutes. Bake at 350 degrees for 17-21 minutes. Grease an 8x8-inch pan. (Alternatively, you can place the cookies and margarine in a ziplock bag, and roll over it with a heavy-weight rolling pin.) In a large bowl, cream together the shortening, white sugar and brown sugar until smooth. The mixture will form a thick dough. Preheat the oven to 425 degrees. Bake 15 to 20 minutes, until cake springs back when gently touched. Set aside. Fold in the chocolate chips. Stir until smooth. Preheat oven to 350F. Combine the butter, peanut butter and milk in a small saucepan over medium heat and bring to a boil. Mix until well combined. Whisk the cake mix to remove any lumps. Add eggs and vanilla, and beat until incorporated. Whisk together the melted butter, peanut butter, egg, brown sugar, and vanilla. Bake for 20 minutes or until toothpick inserted in center comes out clean. bake at 350 degrees for 20 minutes. These chewy peanut butter cookies are made with the pan banging method. Add in the eggs and vanilla until well combined. Cover and refrigerate about 2 hours or until firm. Add milk, one teaspoon at a time, and beat at medium speed until light and fluffy. Remove from heat and slowly add flour mixture, followed by milk and egg mixture. Add the milk and vanilla and mix until combined. Set aside. Preheat oven to 400 degrees. Preheat the oven to 350F and line a 13x18 sheet pan with parchment paper, spraying the parchment with non-stick cooking spray. In a separate bowl, whisk together flour, cornstarch, baking powder, and salt . Stir in brown sugar until blended. Beat in the eggs and vanilla on medium speed until well combined, stopping to scrape down the bowl as needed. Freeze the dough balls before baking. Beat in egg, milk, and vanilla In a separate bowl sift together flour, baking soda, and salt. Set aside. Bake at 350 until lightly browned and edges start to pull away from sides of pan, 28-32 minutes. Cover with plastic wrap and keep in the refrigerator until ready to use. Add in the eggs and vanilla and mix just until combined. Pour {or spoon} frosting over cookies. In a saucepan, melt 1 cup (2 sticks) of butter and 1 cup peanut butter, bring to a boil. In a LARGE saucepan, combine peanut butter, water, and butter for the cake. Bring to a boil. *It's important to make large cookies, otherwise the pan-banging method will not be as effective* Place 3-4 cookies on the baking sheet well spaced apart. In a separate bowl mix together the dry ingredients. Add to peanut butter mixture. Prepare the Cake: Preheat oven to 350F. Add the egg, vanilla, and water and mix on low to combine. Bring to a boil, while stirring constantly. Cookies baked up in a sheet pan are a magical thing - the recipe is simple to make and it feeds a crowd without the hassle of portioning out individual spoonfuls of dough. In a large mixing bowl mix eggs, baking soda, and sour cream well. Set aside. Bake until done, then let cool for 1 hour before serving. Set aside. In a saucepan, melt 1 cup (2 sticks) of butter and 1 cup peanut butter, bring to a boil. Add Bisquick mix and 3/4 cup of the chocolate chips, stirring just until dry ingredients are moistened. In a large bowl, mix together the peanut butter , sugar, and egg. In a saucepan over medium heat, combine butter, water and peanut butter. With the mixer on low speed, beat in the flour, baking soda and salt until combined. Instructions. In the bowl of an electric mixer, add butter and peanut butter. Instructions. Combine the flour, baking soda, and salt in a small bowl and add to the mixture. Melt 1 cup (2 sticks) butter in a small saucepan over medium heat. Press dough in bottom of ungreased 13x9-inch pan. Preheat oven to 375 degrees F. Line a cookie sheet 12x18 -inch (sheet pan size) with parchment paper. Preheat oven to 350F (180C). Grease a 10x15x1 inch jellyroll pan. Line a 1318 sheet pan with parchment paper. Ahead, find our all-time favorite sheet cake recipes, including tried-and-true spring cakes, carrot sheet cakes, peanut butter sheet cakes, and so much . Bake.

Add the baking soda, salt and flour. Mix well. Press the rest of the cookie dough in the bottom and into the corners of the prepared pan. 4. 3 Bake 20 minutes or until golden brown. spread chocolate and cool. Add in peanut butter and mix until incorporated. Let's get started with these 23 spectacular sheet pan desserts! (Don't let it get chunky, stir/reduce heat if needed). 2 In large bowl, stir together peanut butter, eggs and vanilla. Combine the butter, water and peanut butter in a pot on top of the stove and bring to a boil. Beat on medium speed 2 minutes until completely incorporated. Combine sugar and flour; gradually add to butter mixture and mix well. Pour into prepared pan and bake for 20 minutes or until a toothpick comes out clean. Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth. I used this scoop and it was the perfect size. Add the flour, baking soda, baking powder, and salt.

Once boiling, remove from heat. Crumble both rolls cookie dough in ungreased 15x10x1-inch pan. Press evenly in pan. Add the sugars, flour, baking soda, and salt to the bowl of a stand mixer fitted with the paddle attachment. In a small bowl, whisk together flour, baking powder, and salt.

In saucepan, mix together peanut butter, water and margarine. Preheat oven to 350 degrees F. Grease a large-rimmed cookie sheet or jelly roll pan. 1. Turn the batter into a greased 88-inch baking dish and top with peanut butter cups. In a large bowl or mixer, combine sugar, flour, baking soda and salt. In a separate bowl, whisk together eggs, buttermilk, and vanilla extract. Stir in the dry ingredients, then fold in the chocolate chips. Bake. Add the butter, peanut butter, and milk to a small saucepan over medium heat. In a medium mixing bowl, cream together the sugars and the butter until fluffy. Transfer to a lightly floured work surface and form dough into a ball, then cut ball into two . 1/2 cup creamy peanut butter 1/2 cup semi-sweet chocolate chips Instructions Preheat oven to 400 degrees. Do not over-bake! Remove from heat and slowly add flour mixture, followed by milk and egg mixture. In a medium bowl combine the flour, baking soda and salt. In large bowl, beat together the butter and sugars about 2 minutes and is smooth. In a saucepan, melt 1 cup (2 sticks) of butter and 1 cup peanut butter, bring to a boil. Pumpkin Peanut Butter Breakfast Cookies. It's topped with a fudgy peanut butter icing that's out-of-this-world amazing! Slowly, add the baking powder and flour and stir until well mixed.

In a large bowl, stir together the flour, 2 cups sugar, baking soda and salt. This giant peanut butter cookie cake is decorated with rich peanut butter frosting and topped with honey-roasted peanuts for the perfect combination of crunchy, salty and sweet. In a small bowl, whisk the flour, baking soda, and salt. Add eggs 5 or 6 at a time, mixing well after each addition. Immediately press a variety of chocolate candies into bars, in 8 rows of 6 candies each. Grease a large cookie sheet or line with parchment paper. Place about 3 inches apart on ungreased cookie sheet. For the cake: In a medium pot add the peanut butter, water, and butter and bring to a boil. This Peanut Butter Sheet Cake takes less than an hour to make. In a small saucepan combine peanut butter, butter, and water. Mix the melted butter, graham cracker crumbs, and confectioners' sugar together in a medium bowl. 1/2 cup peanut butter 3 1/2 cups powdered sugar 1 Tablespoon vanilla Instructions Preheat oven to 375 degrees. More Cookie Dough. Use a knife or spoon to move excess frosting and be sure that the top of each cookie is completely covered. (If not using parchment, do NOT grease the baking sheets.) (The batter will be thick) Measure out the cookie dough using a small ice cream scoop. Add the eggs and vanilla and mix on low speed until mixed in. Add the cake mix, peanut butter, eggs, and oil in a large bowl.

In the bowl of an electric mixer fitted with the paddle attachment, beat the 1-1/2 cups butter and sugars until well combined. Topped with a fluffy cream cheese frosting, this dessert will leave everyone wanting the recipe.