SKIPPY® Buckeye Brownie Cookies
- 1 (18.3-ounce) box fudge brownie mix
- ¼ cup butter (melted)
- 4 ounces cream cheese (softened)
- 1 egg
- 1 cup powdered sugar
- 1 cup SKIPPY® Creamy Peanut Butter
- 6 ounces dark chocolate chips (melted)
Instructions
- Heat oven to 350°F. Line two baking sheets with parchment paper.
- In large bowl, beat brownie mix, butter, cream cheese, and egg. The mixture will be sticky. Using a cookie scoop, scoop mixture onto prepared cookie sheets, making 24 cookies.
- In small bowl, beat together powdered sugar and peanut butter until smooth. Form mixture into 24 1-inch balls.
- Bake 10 to 12 minutes, or until edges are firm. Immediately press a peanut butter ball lightly onto the center of each cookie. Let cool 5 minutes, then transfer to a wire rack to cool completely.
- Spoon melted chocolate on top of each cookie. Let chocolate set before storing in an airtight container.
Peanut Butter Caramel Thumbprint Cookies
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ¾ cup butter, softened
- ½ cup sugar
- ½ cup packed brown sugar
- ¾ cup SKIPPY® Creamy Peanut Butter
- 2 eggs (separated)
- 1 teaspoon vanilla
- 2 ounces unsweetened chocolate (melted)
- 2 cups finely chopped PLANTERS® Cocktail Peanuts
- ¼ cup butter
- ½ cup packed brown sugar
- ½ cup heavy cream
- ½ teaspoon salt
- 1 teaspoon vanilla
Instructions
Cookies
- In medium bowl, whisk together flour and salt.
- In mixer bowl, cream butter, sugar and brown sugar. Add peanut butter. Mix well. Mix in egg yolks and vanilla. Stir in chocolate. On low speed, add flour mixture until dough forms.
- In shallow dish, whisk egg white until foamy. Place peanuts in another shallow dish.
- Using a 1-inch cookie scoop, scoop dough and roll into 48 balls. Dip each in egg whites. Roll in peanuts and place on parchment lined baking sheets. Using your thumb, indent center of each cookie. Bake 8 minutes, remove from oven and gently re-dent each cookie. Bake 6 to 8 minutes longer or until set. Cool on pans 10 minutes. Remove to rack. Cool completely.
Salted Caramel Filling
- In a small saucepan over medium heat, melt butter. Add brown sugar, cream and salt. Stir occasionally until mixture comes to a gentle boil. Allow to boil gently 5 minutes, stirring constantly.
- Add vanilla, stir well and remove from heat to cool.
- When cool and slightly thickened, fill center of each cookie.
SKIPPY® Millionaire Bars
- 1 cup butter, softened
- ½ cup packed brown sugar
- 1 large egg yolk
- 2 cups flour
- 1 teaspoon salt
- 2 cups powdered sugar
- 1 cup SKIPPY® Creamy Peanut Butter
- 1 (13.4-ounce) can dulce de leche
- ½ cup butter (softened)
- 1 teaspoon vanilla extract
- 12 ounces semisweet chocolate chips
- ½ cup heavy cream
- 1 tablespoon corn syrup
- 4 ounces white vanilla flavored melting wafers (melted)
Instructions
Heat the oven to 350°F. Line 9X13 inch baking pan with foil or parchment paper.
Crust
- In mixer bowl, cream together butter and brown sugar. Add egg yolk. Blend to combine. Add flour and salt. Blend until dough forms. Press into bottom of prepared pan. Bake 24 to 26 minutes or until the top is light golden brown. Cool.
Caramel Peanut Butter Layer
- In mixer bowl, blend together powdered sugar, peanut butter, dulce de leche, butter and vanilla. Smooth mixture over cooled crust in an even layer. Chill 30 minutes.
Chocolate Topping
- In microwave-safe bowl, add chocolate chips, heavy cream, and corn syrup. Microwave on HIGH in 30 second increments, stirring in between, until melted and smooth. Pour over caramel layer, spreading to edges.
- In piping bag fitted with a small tip, pour melted vanilla melting wafers. Pipe lines across top of bars in 1-inch intervals. Using toothpick, pull through piped lines in 1 inch intervals; dragging the toothpick in opposite directions to create a feathered pattern. Chill for 30 minutes.
Use foil to lift from pan. Peel foil away from edges. Cut into bars.
Gingerbread Peanut Butter Rolls
- 1 (1/4 – ounce) package active dry yeast
- 1/2 cup warm 2% milk
- 1/4 cup warm water
- 1/3 cup molasses
- 1/4 cup packed brown sugar
- 1 egg
- 2 tablespoons vegetable oil
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 3 1/2 to 4 cups flour Filling
- 2/3 cup SKIPPY® Creamy Peanut Butter
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1-1/3 cups powdered sugar
- 2 tablespoons milk
Instructions
- In mixer bowl with dough hook, dissolve yeast in warm milk and water. Add molasses, 1/4 cup brown sugar, egg, oil, cinnamon, salt, ginger, cloves and 3 1/2 cups flour. Mix on low speed until smooth. Stir in enough remaining flour to form a soft dough, if necessary. Place in a greased bowl, turning once to grease top. Cover. Let rise in a warm place 1 hour or until doubled.
- In small bowl, mix filling ingredients. Turn dough onto a lightly floured surface. Press dough into 13 x 9-inch rectangle. Spread filling to within 1/2 inch of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 9 slices.
- Place cut side down in a parchment lined 9 x 9-inch baking pan. Cover; let rise in a warm place 1 hour or until almost doubled.
- Heat oven to 375°. Bake 20 to 25 minutes until golden brown.
- In small bowl, mix icing ingredients. Drizzle over rolls.