Easy Peanut Butter Cookies

Easy Peanut Butter Cookies

Ingredients:

3/4 cup sugar
1 egg
1 cup peanut butter

Preheat oven to 375 degrees.

Combine sugar and egg until smooth. Stir in peanut butter. Roll into walnut sized balls and place on a greased cookie sheet. Press down with a fork to make crisscross pattern. Bake for 10 minutes.

Peanut Butter Banana Bars

Peanut Butter Banana Bars

Ingredients:

3-4 ripe bananas
1/3 cup peanut butter
1 egg
1 cup milk
1 tsp vinegar
1 cup whole wheat flour
2 tbsp turbinado sugar
1 tsp baking powder
1/2 tsp baking soda

Preheat oven to 350 degrees.

Grease a 9x9 inch baking pan. Mash the bananas in a bowl. Mix in the peanut butter and eggs. Pour in the milk and vinegar; mix well. In a separate bowl, mix together the dry ingredients. Slowly incorporate the dry ingredients into the wet. Spread into the baking pan and bake for 25 minutes.

Based on a recipe and comments from recipezaar.com

Raspberry Chocolate Bars

Ingredients:

1 cup whole wheat flour
1 cup quick-cooking oats
1/2 tsp baking soda
1/2 tsp salt
3/4 cup packed brown sugar
5 tbsp butter, softened
1/2-1 cup semisweet chocolate chips
1 (10 ounce) jar raspberry jam

Preheat oven to 375°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, baking soda, and salt in a small bowl, stirring well with a whisk. Set aside.

Combine sugar and butter in a medium bowl, and beat with a mixer at medium speed until smooth. Add the flour mixture to butter mixture, and stir until well blended (mixture will be crumbly.) Remove 3/4 cup of dough; toss with chocolate chips. Set aside. Press the remaining dough into an 8-inch square baking pan, and spread evenly with jam. Sprinkle with chocolate chip mixture.

Bake at 375° 30 minutes or until golden brown. Cool completely on a wire rack.

Based on a Cooking Light recipe.

Mexican Chocolate Cookies

This recipe comes directly from Cooking Light.

Ingredients:

5 ounces bittersweet (60 to 70 percent) chocolate, coarsely chopped
3/4 cup all-purpose flour (about 3 1/3 ounces)
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
Dash of black pepper
Dash of ground red pepper
1 1/4 cups sugar
1/4 cup butter, softened
1 large egg
1 teaspoon vanilla extract
Cooking spray

Preheat oven to 350°.

Place chocolate in a small glass bowl; microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool to room temperature.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through red pepper); stir with a whisk.

Combine sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add egg; beat well. Add cooled chocolate and vanilla; beat just until blended. Add flour mixture; beat just until blended. Drop dough by level tablespoons 2 inches apart on baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until almost set. Remove from oven. Cool on pans 2 minutes or until set. Remove from pans; cool completely on a wire rack.