Chocolate Peanut Butter Cookies

1 1/2 cups flour
1/2 cup dutch cocoa powder
1/2 teaspoon baking soda
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup Kraft peanut butter
1 egg
1 tablespoon milk
1 teaspoon vanilla

Peanut Butter Filling
3/4 cup sifted confectioners' sugar
1/2 cup peanut butter
2 tablespoons granulated sugar

Preheat oven to 350

Sift together the flour, cocoa powder and baking soda in a medium bowl.

In a large bowl beat together butter, 1/2 cup granulated sugar, brown sugar and 1/4 cup peanut butter until well combined. Add egg, milk and vanilla. Beat well. Gently mix in the flour mixture about 1/3 at a time until incorporated. Form the chocolate dough into 32 balls.

For the filling

Combine confectioners' sugar and 1/2 cup peanut butter in a mixing bowl and beat until smooth. Form into 32 balls.

Working on a silpat or parchment, gently flatten each chocolate ball. Top with peanut butter ball. Carefully fold chocolate dough over the peanut butter ball and seal the edges. Roll dough into a ball.

Place balls on a parchment lined baking sheet. Lightly flatten with the bottom of a glass dipped in 2 tablespoons granulated sugar.

Bake cookies for about 8 minutes,until the surface begins to slightly crack. Let cool for 1 minute on the sheet. Transfer to wire racks and cool completely.

Adapted from BH&G

Chocolate Pecan Bars

1 1/4 cups all-purpose flour
1 cup icing sugar
1/3 cup cocoa
1 cup cold butter
300 milliliters sweetened condensed milk
1 egg
2 teaspoons vanilla
1 1/2 cups pecans -- chopped

Stir together flour, sugar and cocoa in large bowl; cut in butter until crumbly.

Press mixture firmly onto bottom of 13x9x2-inch rectangular baking pan.

Bake in preheated 350F oven 15 min.

Combine sweetened condensed milk, egg and vanilla in medium bowl; mix well.

Stir in nuts. Spread evenly over crust.

Return to oven and bake 25 min. longer or until done. Cool.

Cut into bars. Store covered in refrigerator.

Adapted from: "Fry's Chocolate Coookbook, p.29"

Mrs. Hockmeyer Banana Bread

3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar (can easily reduce to 3/4 cup)
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour

No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

Adapted from
Simply Recipes

Peanut Butter Oatmeal Cookies - Biscuits à l'avoine, à l'arachide et aux mcx de chocolat

1 cup all-purpose flour
1 cup old-fashioned rolled oats
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sugar
1/2 cup brown sugar
1/2 cup butter -- softened
1/2 cup Kraft peanut butter
1 egg
1 1/2 teaspoons vanilla
1 cup semisweet chocolate chips -- or chocolate chunks

PREHEAT oven to 375°F. Mix flour, oats, baking soda, baking powder and salt; set aside. Beat butter, sugars and peanut butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, mixing until well blended after each addition. Stir in chocolate.

DROP heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.

BAKE 10 to 12 min. or until lightly browned. Cool 1 min.; remove from baking sheets to wire racks. Cool completely.

Adapted from: "Kraft Foods website"

Biscuits à l'avoine, à l'arachide et aux morceaux de chocolat

1 tasse de farine
1 tasse de gruau à cuisson rapide ou de flocons d'avoine roulée à l'ancienne
1/2 c. à thé de bicarbonate de soude
1/2 c. à thé de poudre à pâte MAGIC
1/4 c. à thé de sel
1/2 tasse de beurre, ramolli
1/2 tasse de sucre granulé
1/2 tasse de cassonade bien tassée
1/2 tasse de beurre d'arachide crémeux KRAFT
1 œuf
1 1/2 c. à thé de vanille
1 tasse de brisures de chocolats ou 6 carrés de chocolat mi-sucré BAKER'S, hachés grossièrement (au goût), facultatif

CHAUFFER le four à 375 °F. Mélanger la farine, le gruau (les flocons d'avoine), le bicarbonate de soude et le sel; mettre de côté. Battre ensemble le beurre, la cassonade, le sucre granulé et le beurre d'arachide avec un batteur électrique à vitesse moyenne, jusqu'à consistance légère et mousseuse. Ajouter l'œuf et la vanille; bien mélanger. Ajouter petit à petit le mélange d'ingrédients secs, en battant bien après chaque ajout. Incorporer le chocolat (si vous en voulez).

DÉPOSER, 1 c. à soupe comble à la fois, sur des plaques à pâtisserie graissées, en laissant 2 po entre les biscuits.

CUIRE de 10 à 12 min, ou jusqu'à ce que les biscuits soient légèrement dorés. Laisser refroidir 1 min; transférer sur des grilles. Laisser complètement refroidir.

Recette adaptée de: Kraft