![](\"https:\/\/i0.wp.com\/4.bp.blogspot.com\/-4svbMZP3PC4\/VMO6--qTGmI\/AAAAAAAACVE\/3fCeuh8OwN0\/s1600\/peanut-butter-cookies.jpg\")
<\/a><\/div>\nCrunchy Peanut Butter Cookies<\/h3>\n\n- 1\/2 cup soft butter<\/li>\n
- 1\/2 cup light brown sugar, packed<\/li>\n
- 1\/2 cup crunchy peanut butter<\/li>\n
- 1 egg<\/li>\n
- 1\/2 teaspoon vanilla<\/li>\n
- 1\/2 teaspoon baking soda<\/li>\n
- 1\/4 teaspoon salt<\/li>\n
- 1 1\/2 cups all purpose flour<\/li>\n<\/ul>\n
\n- Preheat oven to 375 degrees F.<\/li>\n
- Cream the butter and brown sugar together. Add in egg; mix until smooth. <\/li>\n
- Add in baking soda and salt, then flour, mixing until a stiff dough forms.<\/li>\n
- Shape into balls. Press with a fork on baking sheets, creating a criss cross pattern.<\/li>\n
- Bake for about 10 minutes, until lightly browned.<\/li>\n<\/ol>\n
Peanut Butter Spritz Cookies<\/h3>\n\n- 1 1\/4 cups soft butter<\/li>\n
- 1 cup peanut butter<\/li>\n
- 1\/2 cup sugar<\/li>\n
- 1\/2 cup light brown sugar, packed<\/li>\n
- 1 egg<\/li>\n
- 2 teaspoons vanilla<\/li>\n
- 3 cups flour<\/li>\n
- 1\/2 teaspoon salt<\/li>\n
- 1\/4 cup milk<\/li>\n<\/ul>\n
\n- Preheat oven to 350 degrees F. <\/li>\n
- Cream the butter and peanut butter together with the sugar and light brown sugar. Add in the egg and vanilla, mixing until smooth.<\/li>\n
- Add in half the flour and the salt, and mix until combined. Add in the milk and mix until smooth. Then, add in the rest of the flour.<\/li>\n
- Scoop the dough into a pastry bag fitted with a large star tip (in the 820 series is great) and pipe out desired sized cookies in an s-shape. Pip them about an inch apart.<\/li>\n
- Bake for about 10 minutes, or until light brown, depending on the size of the cookie.<\/li>\n
- Rest for 5 minutes on the sheet pan before transferring to a cooling rack.<\/li>\n<\/ol>\n
No-Bake Chocolate Oatmeal Cookies<\/h3>\n\n- 2 1\/2 cups sugar<\/li>\n
- 2 tablespoons cocoa powder<\/li>\n
- 1\/2 cup butter<\/li>\n
- 1\/2 cup milk<\/li>\n
- 1 teaspoon vanilla<\/li>\n
- 3 cups quick cooking oats<\/li>\n<\/ul>\n
\n- Mix the sugar, cocoa, butter, and milk in a medium saucepan. Bring to a boil and boil softly for a minute (do not overcook; using a timer is best).<\/li>\n
- Add in the vanilla, peanut butter, and oats. Mix until well combined. Drop by spoonfuls onto waxed or parchment paper. <\/li>\n
- Cool completely before serving.<\/li>\n<\/ol>\n
Chocolate Peanut Butter Bars<\/h3>\n\n- 1 3\/4 cups all purpose flour<\/li>\n
- 1\/2 teaspoon baking soda<\/li>\n
- 1 1\/4 cups sugar<\/li>\n
- 3\/4 cups crunchy peanut butter<\/li>\n
- 1\/2 cup soft butter<\/li>\n
- 1 teaspoon vanilla<\/li>\n
- 1 egg<\/li>\n
- 2 cups chocolate chips, separated<\/li>\n<\/ul>\n
\n- Preheat oven to 350 degrees F. <\/li>\n
- Mix the flour and baking soda in a bowl. Reserve.<\/li>\n
- Cream the butter, peanut butter, sugar, and vanilla together. Add in egg. Stir in the dry ingredients, then 1 1\/4 cups of the chocolate chips.<\/li>\n
- Press into a 13 inch by 9 inch baking pan. Press in remaining chocolate chips on the top of the cookie dough. <\/li>\n
- Bake until set, about 20 to 25 minutes, or until the center is done.<\/li>\n
- Cool completely in pan before cutting into bars.<\/li>\n<\/ol>\n
![](\"https:\/\/i0.wp.com\/1.bp.blogspot.com\/-XBLHwJWHVIQ\/T8vLX-IiOLI\/AAAAAAAABC8\/T7kxnn0alZY\/s1600\/renee-shelton.gif?w=1200\")
<\/p>\n","protected":false},"excerpt":{"rendered":"
Here are some recipes to make using peanut butter. Crunchy Peanut Butter Cookies 1\/2 cup soft butter 1\/2 cup light brown sugar, packed 1\/2 cup crunchy peanut butter 1 egg 1\/2 teaspoon vanilla 1\/2 teaspoon baking soda 1\/4 teaspoon salt 1 1\/2 cups all …<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[316],"tags":[15,338],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p86M9B-cD","_links":{"self":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts\/783"}],"collection":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/comments?post=783"}],"version-history":[{"count":1,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts\/783\/revisions"}],"predecessor-version":[{"id":1340,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts\/783\/revisions\/1340"}],"wp:attachment":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/media?parent=783"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/categories?post=783"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/tags?post=783"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
- \n
- Preheat oven to 375 degrees F.<\/li>\n
- Cream the butter and brown sugar together. Add in egg; mix until smooth. <\/li>\n
- Add in baking soda and salt, then flour, mixing until a stiff dough forms.<\/li>\n
- Shape into balls. Press with a fork on baking sheets, creating a criss cross pattern.<\/li>\n
- Bake for about 10 minutes, until lightly browned.<\/li>\n<\/ol>\n
Peanut Butter Spritz Cookies<\/h3>\n
- \n
- 1 1\/4 cups soft butter<\/li>\n
- 1 cup peanut butter<\/li>\n
- 1\/2 cup sugar<\/li>\n
- 1\/2 cup light brown sugar, packed<\/li>\n
- 1 egg<\/li>\n
- 2 teaspoons vanilla<\/li>\n
- 3 cups flour<\/li>\n
- 1\/2 teaspoon salt<\/li>\n
- 1\/4 cup milk<\/li>\n<\/ul>\n
- \n
- Preheat oven to 350 degrees F. <\/li>\n
- Cream the butter and peanut butter together with the sugar and light brown sugar. Add in the egg and vanilla, mixing until smooth.<\/li>\n
- Add in half the flour and the salt, and mix until combined. Add in the milk and mix until smooth. Then, add in the rest of the flour.<\/li>\n
- Scoop the dough into a pastry bag fitted with a large star tip (in the 820 series is great) and pipe out desired sized cookies in an s-shape. Pip them about an inch apart.<\/li>\n
- Bake for about 10 minutes, or until light brown, depending on the size of the cookie.<\/li>\n
- Rest for 5 minutes on the sheet pan before transferring to a cooling rack.<\/li>\n<\/ol>\n
No-Bake Chocolate Oatmeal Cookies<\/h3>\n
- \n
- 2 1\/2 cups sugar<\/li>\n
- 2 tablespoons cocoa powder<\/li>\n
- 1\/2 cup butter<\/li>\n
- 1\/2 cup milk<\/li>\n
- 1 teaspoon vanilla<\/li>\n
- 3 cups quick cooking oats<\/li>\n<\/ul>\n
- \n
- Mix the sugar, cocoa, butter, and milk in a medium saucepan. Bring to a boil and boil softly for a minute (do not overcook; using a timer is best).<\/li>\n
- Add in the vanilla, peanut butter, and oats. Mix until well combined. Drop by spoonfuls onto waxed or parchment paper. <\/li>\n
- Cool completely before serving.<\/li>\n<\/ol>\n
Chocolate Peanut Butter Bars<\/h3>\n
- \n
- 1 3\/4 cups all purpose flour<\/li>\n
- 1\/2 teaspoon baking soda<\/li>\n
- 1 1\/4 cups sugar<\/li>\n
- 3\/4 cups crunchy peanut butter<\/li>\n
- 1\/2 cup soft butter<\/li>\n
- 1 teaspoon vanilla<\/li>\n
- 1 egg<\/li>\n
- 2 cups chocolate chips, separated<\/li>\n<\/ul>\n
- \n
- Preheat oven to 350 degrees F. <\/li>\n
- Mix the flour and baking soda in a bowl. Reserve.<\/li>\n
- Cream the butter, peanut butter, sugar, and vanilla together. Add in egg. Stir in the dry ingredients, then 1 1\/4 cups of the chocolate chips.<\/li>\n
- Press into a 13 inch by 9 inch baking pan. Press in remaining chocolate chips on the top of the cookie dough. <\/li>\n
- Bake until set, about 20 to 25 minutes, or until the center is done.<\/li>\n
- Cool completely in pan before cutting into bars.<\/li>\n<\/ol>\n<\/p>\n","protected":false},"excerpt":{"rendered":"
Here are some recipes to make using peanut butter. Crunchy Peanut Butter Cookies 1\/2 cup soft butter 1\/2 cup light brown sugar, packed 1\/2 cup crunchy peanut butter 1 egg 1\/2 teaspoon vanilla 1\/2 teaspoon baking soda 1\/4 teaspoon salt 1 1\/2 cups all …<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[316],"tags":[15,338],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p86M9B-cD","_links":{"self":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts\/783"}],"collection":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/comments?post=783"}],"version-history":[{"count":1,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts\/783\/revisions"}],"predecessor-version":[{"id":1340,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts\/783\/revisions\/1340"}],"wp:attachment":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/media?parent=783"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/categories?post=783"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/tags?post=783"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}