#3751 - Drop Peanut Butter Cup Cookies

(by Shirley McNevich)

2 cups chopped Reese's peanut butter cups (measure after chopping into 1/2" pieces)
2 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
2 sticks softened butter
3/4 cup white sugar
3/4 cup Domino's dark brown sugar (packed)
2 tsp. vanilla
2 eggs
1 cup chopped nuts (optional)

In a mixer add butter, white sugar and brown sugar--beat. Add eggs and vanilla--beat. Add baking soda and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add chopped peanut butter cups and chopped nuts--stir well. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees 8-11 minutes or until lightly browned. Cool slightly, then remove cookies from cookie sheets and place them on paper towels to cool.

#1571 - Peanut Butter Mini Muffins

(by Shirley Ross - friend)

1/2 cup softened butter
1/2 cup Jif smooth peanut butter
1/2 cup white sugar
1/2 cup Domino's dark brown sugar (packed)
1 egg
1 tsp. vanilla
3/4 tsp. baking soda
1/2 tsp. salt
1 1/4 cups flour
40 mini Reese's peanut butter cups

In a mixer add butter, peanut butter, white sugar and brown sugar--beat. Add egg and vanilla--beat. Add baking soda and salt--beat. Slowly add flour--beat. Cover the batter and refrigerate overnight. The next day, roll the dough into 1" balls and press them into a greased mini muffin tin (one ball in each hole, and cover the bottom and sides of each hole). Bake at 350 degrees for 10-12 minutes. Remove from oven and immediately press one unwrapped peanut butter cup into each muffin. Cool completely, then remove them from muffin tin.

#319 - Peanut Butter Cup Cookies

(by Shirley McNevich)

1 cup butter
1 cup Domino's dark brown sugar
1 cup white sugar
2 eggs
1 cup Jif peanut butter
2 1/2 cups flour
1 1/2 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
1 bag bite sized Reese's peanut butter cups

In a mixer, combine butter, brown sugar, white sugar and eggs--beat until smooth. Add peanut butter and beat. Add baking soda, salt and vanilla--mix well. Slowly add the flour and mix. Roll the batter into walnut sized balls and place one ball in each space on a greased mini-muffin tin. Press your thumb in the center of each ball to make a space for the peanut butter cups, but don't add the peanut butter cups yet. Bake at 375 degrees for 9 minutes--remove from oven, place one unwrapped peanut butter cup in each well of the cookies. Let them cool 10 minutes before removing from tins.

#290 - Reese's Peanut Butter Cup Cake

(by Shirley McNevich)

1 box Duncan Hines chocolate cake mix
1/2 box Domino's powdered sugar (1 lb. size)--SIFTED
1 tsp. vanilla
2 TBSP milk
3 TBSP Crisco
1/2 cup Jif creamy peanut butter
6 regular size Reese's Peanut Butter cups (chopped into small pieces)

Prepare cake as directed on box using a 9 x 13 x 2 cake pan. Cool completely. Icing--in a mixer, beat sugar, vanilla, Crisco, milk and peanut butter until smooth and creamy--if frosting is too thick, add more milk until you like the consistency. If frosting is too thin add more powdered sugar. Frost the cake, then sprinkle with the chopped Reese's Peanut Butter cups.

#255 - Double Chocolate Peanut Butter Pie

1/2 of an 8oz. package Philly cream cheese, softened
1 TBSP white sugar
1 TBSP cold milk
1 cup Jif peanut butter
1 - 8oz. Cool Whip, thawed
1 - 9" prepared graham cracker crust--regular or chocolate
2 - 3.9oz. boxes Jell-O instant chocolate pudding mix
2 cups cold milk
4 regular size Reese's Peanut Butter Cups, cut into small pieces

In a large bowl, mix cream cheese, sugar, 1 TBSP milk and peanut butter until smooth. Gently stir in 1 1/2 cups of Cool Whip. Spread this mixture on bottom of pie crust. In a second bowl, stir pudding mix with 2 cups cold milk until thick. Immediately stir in remaining 1/2 cup Cool Whip. Spread mixture evenly over peanut butter layer. Scatter peanut butter cups over top of pie. Cover and refrigerate overnight.