Peanut butter marbled brownies

Peanut butter filling:
6 oz. cream cheese, softened
1/2 c. peanut butter
1/4 c. sugar
1 egg
2 Tbsp. milk

Mix until smooth and creamy

Brownies:
1 c. butter, melted
2 c. sugar
2 tsp. vanilla extract
3 eggs
3/4 c. cocoa powder
1 1/4 c. all purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1 c. milk chocolate chips

Heat oven to 350 degrees. Grease 13X9X2 pan. Prepare peanut butter filling. Stir together melted butter, sugar and vanilla. Add eggs and beat well. Add cocoa and beat until well blended. Add flour, baking powder, and salt; beat well. Stir in chips. Remove 1 c. batter. Pour remaing batter into preparede pan. Spread filling over surface. Drop reserved chocolate batter by teaspoonfuls over filling. Using knife, genly swirl for marbled effect. Bake for 35 to 40 minutes or unti lwooden pick insered in center comes out clean.

Peanut Butter Bars

Credit to Meghan Robles for this one!

1 C. sugar
1 c. brown sugar
1 c. butter
2 c. oatmeal
1 tsp. baking soda
1 tsp. vanilla
2 eggs
2 1/2 c. peanut butter divided
2 c. flour
1 tsp. salt

Cream sugar, brown sugar and butter. Add vanilla eggs, and 1 c. peanut butter. Combine remaining dry ingredients and mix into wet ingredients.

Spread doug onto a greased cake pan ~ jelly roll pan is great to use for thickness. Bake at 350 degrees for 15 minutes. While hot spread remaing 1 1/2 cups peanut butter on top (let the peanut butter melt before spreading for best results). When cool top with chocolate frosting.

Frosting:
1 lb. powdered sugar
1 stick butter, melted
1 tsp. vanilla
1/3 c. evaporated milk
3 Tbsp cocoa

Combine and enjoy.

Peanut Butter Cookies

INGREDIENTS
1 cup unsalted butter
1 cup crunchy peanut butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda

DIRECTIONS
Cream together butter, peanut butter and sugars. Beat in eggs.
In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.
Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown. Do not over-bake.