Food recipes
No-Bake Peanut Butter Cookie Cups
No-Bake Peanut Butter Cookie Cups Ingredients: oats butter, without salt sugars, powdered peanut butter, smooth style, without salt spartan, real semi-sweet chocolate baking chips, Directions: In a food processor or b...
No-Bake Peanut Butter Cookie Cups
Ingredients:
oats
butter, without salt
sugars, powdered
peanut butter, smooth style, without salt
spartan, real semi-sweet chocolate baking chips,
Directions:
In a food processor or blender, process oats until ground.
Add butter, sugar and 1/2 cup peanut butter and mix until well combined.
Press by tablespoonfuls into cups of a mini muffin tin, pressing down firmly into muffin cup and leaving an indent in the middle of the cookie with the sides higher.
In a microwave safe bowl, combine remaining 2 tablespoons of peanut butter with chocolate, and melt at 50% power for 23 minutes, stirring every 30 seconds, until completely melted.
Spoon chocolate mixture into middles of cookie cups.
Or you can spoon it into a piping bag or ziplock bag with a corner cut off, and pipe into the cookies.
Place muffin tin in refrigerator to chill until set, at least 1 hour.
To take the cookie cups from the muffin tin, use a thin knife.
Slide knife in between the cookie and side of the tin, and cookie should pop up so you can remove it from the tin.
Store cookies in an airtight container in the refrigerator for up to 1 week.
Ingredients:
oats
butter, without salt
sugars, powdered
peanut butter, smooth style, without salt
spartan, real semi-sweet chocolate baking chips,
Directions:
In a food processor or blender, process oats until ground.
Add butter, sugar and 1/2 cup peanut butter and mix until well combined.
Press by tablespoonfuls into cups of a mini muffin tin, pressing down firmly into muffin cup and leaving an indent in the middle of the cookie with the sides higher.
In a microwave safe bowl, combine remaining 2 tablespoons of peanut butter with chocolate, and melt at 50% power for 23 minutes, stirring every 30 seconds, until completely melted.
Spoon chocolate mixture into middles of cookie cups.
Or you can spoon it into a piping bag or ziplock bag with a corner cut off, and pipe into the cookies.
Place muffin tin in refrigerator to chill until set, at least 1 hour.
To take the cookie cups from the muffin tin, use a thin knife.
Slide knife in between the cookie and side of the tin, and cookie should pop up so you can remove it from the tin.
Store cookies in an airtight container in the refrigerator for up to 1 week.