Crunchy Peanut Butter Cookies
1 c crunchy peanut butter, preferably org
1 c brown sugar
1/2 tsp baking soda
1 egg, lightly beaten
1 tsp all-purpose flour
1 tsp vanilla extract
Warm the oven to 350°F. Coat several large baking sheets and spray with cooking spray. Mix peanut butter, brown sugar, baking soda, and ¼ tsp salt in a bowl. Add egg and vanilla extract and keep beating it until it becomes smooth. Form the dough into 24 balls and lay it out on prepared pans. Dip the fork in and make formations with the cookie. Bake until lightly browned on bottom for about 10 to 12 minutes. Wait for it to cool and then the cookie will be ready.
Chocolate Chunk Peanut Butter Cookies
1/4 c + 2 Tbsp dark brown sugar
1/3 c trans-free vegetable oil spread
1/4 c crunchy peanut butter, preferably organic
1 lg egg yolk
1/2 tsp vanilla extract
1/2 c all-purpose flour
1/2 tsp baking powder
2 oz semisweet baking chocolate, broken into 36 small chunks
Warm the oven to 350ºF. Line up two baking sheets with parchments.
Combine sugar, spread, peanut butter, egg yolk, and vanilla in large bowl and mix until well combined. In separate bowl, combine flour, baking powder, and 1/8 tsp salt. Add to peanut butter mixture and stir until well combined.
Make the dough into 36 cookies, using 1 entire tsp per cookie, and place on baking sheets. Gently press each cookie down with fingers until slightly larger than a quarter and about 1/4″ thick. Bake until lightly golden, 9 to 11 minutes.
Take cookies from oven and immediately press a chocolate chunk onto center of each. Cool completely on baking sheet or chill 15 minutes to firm chocolate.
Peanut Butter Truffles
2 c crunchy peanut butter, preferably organic
2 very ripe bananas
2 Tbsp whole flaxseeds
2 Tbsp unsweetened cocoa powder
Combine peanut butter, bananas, and flaxseed with fork in large bowl. Add the cocoa in shallow bowl. Mould peanut mixture into walnut-size balls, roll in cocoa, and place in a box lined with parchment. Put it to cool for atleast 2 hours.
Chocolate–Peanut Butter Pie
1 c milk
1/3 c creamy peanut butter
1 pkg (3.5 oz) instant chocolate pudding mix
1 container (8 oz) frozen light whipped topping, thawed
1 prepared graham cracker or chocolate cookie pie crust (9″ diameter)
Chocolate shavings (optional)
Beat out milk and peanut butter in large bowl with electric mixer on low speed until smooth. For 2 minutes beat until ready and add the mix. Gently fold in half of the whipped topping.
Mix the mixture into prepared crust and smooth top. Cover and chill overnight.
Make a pie with remaining whipped topping (or make your own whipped cream) and sprinkle with chocolate shavings, if desired.