Peanut Butter Heaven Recipes

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PEANUT BUTTER CHOCOLATE CHIP COOKIES FROM HEAVEN



Peanut Butter Chocolate Chip Cookies from Heaven image

GREAT...the name says it all.

Provided by KATHY

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Yield 24

Number Of Ingredients 11

1 cup butter, softened
1 ½ cups packed brown sugar
2 eggs
1 cup peanut butter
1 teaspoon vanilla extract
2 ¾ cups all-purpose flour
¼ cup cornstarch
¾ teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • Cream together butter and brown sugar. Beat in eggs, peanut butter and vanilla.
  • Add flour, cornstarch, salt, baking soda and baking powder. Stir in chocolate chips.
  • Roll into balls about 1 1/2 teaspoonfuls (or use cookie scoop) and place onto ungreased cookie sheets about 2 inches apart. Flatten slightly because they do not flatten much while cooking.
  • Bake for 10 minutes.

Nutrition Facts : Calories 280.6 calories, Carbohydrate 32.2 g, Cholesterol 35.8 mg, Fat 15.7 g, Fiber 1.5 g, Protein 5.1 g, SaturatedFat 7.4 g, Sodium 250 mg, Sugar 18.2 g

HEAVEN IN A BOWL (PEANUT BUTTER BROWNIE TRIFLE)



Heaven in a Bowl (Peanut Butter Brownie Trifle) image

Haven't actually tried yet but plan too! Wanted to get it saved on here so I could refer back to it easily! If you try it, let me know how you like it!! Thanks!

Provided by Tina7836

Categories     Dessert

Time 50m

Yield 1 trifle, 1 serving(s)

Number Of Ingredients 10

1 (20 ounce) package fudge brownie mix (13-inch x 9-inch pan size)
2 eggs (or as called for by your brownie mix)
1/3 cup oil (or as called for by your brownie mix)
1/4 cup water (or as called for by your brownie mix)
2 (13 ounce) packages miniature peanut butter cups
4 cups cold 2% low-fat milk
2 (5 1/8 ounce) packages vanilla instant pudding mix
1 cup creamy peanut butter
4 teaspoons vanilla extract
2 (8 ounce) cartons frozen whipped topping, thawed

Steps:

  • Prepare brownie batter according to package directions. Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. pieces. Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping. Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled.

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