69 peanut covered peanut butter cookie Recipes

sugar, butter, quick-cooking oats, milk, cocoa, vanilla, peanut butter, maraschino cherries, drained and chopped

roll refrigerated peanut butter cookie dough (16.5 oz), chocolate-covered peanut butter cups, unwrapped, semi-sweet chocolate chips (i use milk chocolate), shortening

peanut butter cups, chocolate-covered graham cracker cookies, peanut butter, fruit roll-up

all-purpose flour, baking soda, salt, unsalted butter, room temperature, sugar, smooth peanut butter, egg, chocolate-covered english toffee bars, chopped

margarine, softened, peanut butter, white sugar, light brown sugar, egg, all-purpose flour, baking powder, baking soda, salt, chocolate covered creamy caramel candies, white sugar for decoration

butter, softened, crunchy peanut butter, white sugar, brown sugar, egg, all-purpose flour, baking powder, chocolate-covered caramel candies

fudge-striped shortbread cookies, peanut butter cups, jelly beans or 15 chocolate-covered raisins, fruit leather

brown sugar, butter, softened, peanut butter, eggs, vanilla extract, all-purpose flour, baking powder, baking soda, quick-cooking oats, candy covered plain chocolate candies (red and green baking bits), white chocolate chips

butter, softened, sugar, light brown sugar , firmly packed, eggs, vanilla extract, oats, uncooked, flour, baking powder, baking soda, salt, original chocolate covered caramels, chilled and chopped, white chocolate, chopped, unsalted peanuts, chopped

butter or 10 tbsp margarine, granulated sugar, light brown sugar, dark brown sugar, egg, vanilla extract, all-purpose flour, baking soda, salt, semisweet chocolate morsel, divided, white chocolate chips, divided, crunchy peanut butter, holiday candy sprinkles, candy covered plain chocolate candies, white chocolate pretzel

all-purpose flour, baking powder, baking soda, fine salt, unsalted butter, melted and cooled slightly, granulated sugar, sour cream, pure vanilla extract, eggs, chocolate chips, unsalted butter, at room temperature, creamy peanut butter, pure vanilla extract, kosher salt, sugar, dark green jimmies, marshmallows, chocolate chips, chocolate cream covered cookie sticks, such as pocky sticks, tube white decorators icing, chocolate chewy candies , such as midgie-size tootsie rolls, unwrapped, fruit-flavored gummy candies in 2 different colors , or 11 chocolate-covered raisins or peanuts and 11 yogurt-covered raisins or peanuts, special equipment : metallic green, metallic gold and/or dark brown cupcake liners, copyright 2012 television food network , g.p. all rights reserved.

red robin mountain-high mudd pie, chocolate ice cream, peanut butter cookie pieces, vanilla ice cream, creamy peanut butter, chocolate-flavored graham crackers, fudge topping, squirt bottle chocolate topping, squirt bottle caramel topping, cream, chopped peanuts, maraschino cherries, with stems, soften the chocolate ice cream and load it into the bottom of a 2 1/2- to 3-quart mixing bowl. make sure the surface of the ice cream is smooth and leveled., spread the peanut butter cookie pieces evenly over the top of the ice cream , then cover the bowl and put it back into the freezer for at least 1 hour., soften the vanilla ice cream and spread it over the chocolate ice cream and cookie pieces. again, be sure to smooth and level the surface of the ice cream. cover the bowl with plastic wrap and put it back into the freezer for at least 1 hour., use a spatula to spread 2/3 cup of peanut butter over the surface of the ice cream. be sure the ice cream has hardened before you do this or it could get sloppy., crush the chocolate graham crackers into crumbs and spread them evenly over the peanut butter. put the bowl back into the freezer for at least 1 hour., freezer and hold it in a sink filled with warm water for about 1 minute. you want the ice cream around the edges to soften just enough that you can invert the ice cream onto a plate., turn a large plate upside down and place it on top of the bowl. flip the bowl and plate over together, and tap gently on the bowl until the ice cream falls out onto the plate. you may have to put the bowl back into the water if it s stubborn. once the ice cream is out, cover it with plastic wrap and place it back in the freezer for another 1 or 2 hours., heating it up , spread the fudge evenly over the entire surface of the ice cream mountain. put the fudge-coated ice cream back into the freezer for 1 hour., when the fudge has hardened , spread the remaining 1 cup of peanut butter over the entire surface as well. once again, back into the freezer for at least 1 hour. we re almost there., ice the ice cream with a warm knife into 12 pieces. put wax paper between the cuts so that when you serve it later, it is easy to divide. then slip it back into the freezer, covered., when serving, first coat a plate with a criss-cross pattern of chocolate and caramel sauce. make three parallel lines down the plate with the squirt bottle of chocolate sauce. then three parallel horizontal lines made with the bottle of caramel sauce., place the slice of ice cream upright onto the plate toward the back of the design ., spray whipped cream on top and down the curved edge of the ice cream slice, onto the plate over the sauces. be generous., sprinkle about a tbsp of chopped nuts over your creation ., add a cherry to the top. marvel at the beauty, then serve it before it melts. repeat for the remaining slices.

vanilla ice cream, softened, chopped roasted salted peanuts, plus more for topping, chopped peanut butter cups, plus more for topping, chopped chocolate-covered peanuts, plus more for topping, candy-coated peanut butter pieces, plus more for topping, roughly chopped peanut butter cookies, chocolate ice cream, softened, sweetened condensed milk, bittersweet chocolate, chopped, creamy peanut butter, whole milk, heavy cream, sugar, bananas , split lengthwise, shredded sweetened coconut, toasted

cow chip cookies, granulated sugar, unsweetened baking cocoa, milk, butter, chunky peanut butter, vanilla extract, quick-cooking oats, chopped nuts, cover a baking sheet with waxed paper; set aside., combine sugar with cocoa in a large saucepan. stir in milk, butter and peanut butter. cook, stirring continuously, over medium heat until butter melts and mixture is combined, 5 to 10 minutes. remove from heat and stir in vanilla. add oats and nuts; mix thoroughly., once mixture has cooled slightly , drop by large spoonfuls 2 inches apart onto baking sheet. refrigerate cookies until set, about 30 minutes., bake 350* f. until done. cool completely and store airtight., makes 48 cookies .

vanilla ice cream, graham cracker pie crusts, grasshopper fudge mint cookies or 12 thin mint cookies or 12 chocolate-covered peanut butter cookies, shoestring black licorice, brown m &m s, chocolate sprinkles

qt. vanilla ice cream, milk, banana, chocolate-covered peanut butter cookies, frozen and crushed, chocolate-peanut butter sauce

chocolate candy coating squares, pretzel sticks, peanut butter sandwich cookies, candy-covered green, blue , or brown chocolate pieces, red candy-coated chocolate pieces or red cinnamon candies

refrigerated chocolate chip cookie dough, marshmallow creme, creamy peanut butter, toasted corn cereal, candy covered plain chocolate candies (m&m s)