Outrageous Peanut Butter Cookies With Ooey Gooey Filling Recipes

OOEY GOOEY PEANUT BUTTER BARS

Steps:

• Heat oven to 350°F. In food processor, place cookies and melted butter. Cover; process using quick on-and-off motions until coarse damp crumbs form. Reserve 1/2 cup mixture for top. Press remaining crumb mixture in bottom of ungreased 13x9-inch pan.
• In large bowl, beat cake mix, peanut butter and eggs with electric mixer on medium speed until well combined. Press mixture over crust in pan. Drizzle with sweetened condensed milk. Sprinkle peanut butter pieces, peanut butter chips and remaining crumb mixture evenly over top.
• Bake 30 to 35 minutes or until edges are light golden brown and center is set. Cool completely, about 1 hour, before cutting. Cut into 5 rows by 3 rows.

CHOCOLATE PEANUT BUTTER OOEY GOOEY BUTTER CAKE

Steps:

• Preheat oven to 350 degrees, 325 degrees if using a glass pan.
• Combine the cake mix, egg and butter together. Beat until it is combined. Spray a 9 x 12 pan with cooking spray and then put the cake mix layer over the bottom. Pat it down.
• Cut the large peanut butter cups into 4 pieces. Roughly chop the Butterfingers. Spread evenly over the cake layer.
• Combine the cream cheese, vanilla and peanut butter together until combined. Add the eggs one at a time and mix them in. Add the butter. When this is all combined together add the confectionery sugar. Spread evenly over the candy bar layer.
• Bake for about 50 minutes. I used a glass pan and it took just over an hour. The mixture will be puffed up in the center when done. It will jiggly just slightly. Remove from oven and let cool.
• Melt the chocolate for 1 minute in the microwave. Add the oil. Stir until combined. Spread over the top of the cream cheese layer.

GOOEY BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the cream cheese and butter. Stir in the egg and vanilla. Add cake mix, and stir until well blended. Roll into 1inch balls and roll the balls in the confectioners' sugar. Place 1 inch apart onto an ungreased cookie sheet.
• Bake for 10 to 13 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

PEANUT BUTTER CHOCOLATE GOOEY BUTTER CAKE

Steps:

• Preheat oven to 350 degrees and lightly grease a 13x9-inch baking dish.
• For the cake: Combine all the ingredients and mix well with a mixer; press the mixture into the bottom of the prepared baking dish.
• For the filling: In a large bowl, beat the cream cheese and peanut butter until smooth; add the eggs, vanilla, and butter. Beat together. Add the powdered sugar and mix well.
• Pour peanut butter mixture over the cake mixture and bake for 40 to 50 minutes, Do not overbake, the center will be a little gooey but will set up as it cools.
• Serve with whipped cream or ice cream.

OUTRAGEOUS PEANUT BUTTER COOKIES WITH OOEY GOOEY FILLING

Steps:

• Set oven to 350 degrees.
• Line cookie sheets with parchment paper or foil (lightly grease the foil).
• In a mixing bowl, cream the butter and shortenintg together for about 3 minutes.
• Add in peanut butter and sugars; blend well.
• Add in eggs and vanilla; beat for about 2 minutes until fluffy.
• Sift together flour, baking soda, baking powder and salt.
• Add/mix in the flour mixture to the creamed mixture.
• Mix in the chocolate chips and the chopped Reese's Cups.
• For the filling: in a food processor, combine all the filling ingredients, process for about 2-3 minutes to make a paste-like texture that holds together.
• Form the cookie dough into large round balls (about the size of a golf ball).
• Press down and make a indentation in the middle (enough to hold the filling).
• Spoon about 1 tablespoon of filling in the middle, and press down lightly with back of a spoon.
• You may also mix in the gooey filling into the cookie dough for a marbleized effect.
• Continue with the balance of the dough and filling.
• Bake for 12-15 minutes.
• Cool on baking sheet before removing to a wire rack.

OUTRAGEOUS PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 325°F. Line 2 large baking sheets with foil. Using electric mixer, beat first 6 ingredients in large bowl until well blended. Stir flour, oats and baking soda in small bowl to blend; mix into peanut butter mixture. Gently mix in candy bar cubes.
• Drop dough by heaping tablespoonfuls onto prepared sheets (15 per sheet), spacing 1 1/2 inches apart. Flatten cookies slightly with moistened fingertips. Freeze cookies on sheets 15 minutes.
• Bake cookies 10 minutes. Reverse sheets and bake until golden, about 10 minutes longer. Let cookies cool on sheets until beginning to firm, about 5 minutes. Using metal spatula, transfer cookies to racks and cool completely.