Christmas is right around the corner and we all love a good Christmas cookie! Here are two peanut butter and chocolate cookie recipes that are quick and delicious! The first recipe is for Peanut Butter Blossoms:
½ cup granulated sugar
1 cup packed brown sugar
1 cup creamy peanut butter
1 cup butter or margarine, softened
3 cups Gold Medal® all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon baking powder
Additional granulated sugar (about 2 tablespoons)
About 7 dozen Hershey’s® Kisses® Brand milk chocolates
1. Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and baking powder.
2. Shape dough into 1-inch balls; roll in additional granulated sugar. Place about 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until edges are light brown. Immediately press 1 chocolate candy in center of each cookie. Remove from cookie sheet to wire rack.
The next recipe is for Chocolate Chip cookies with a half of Reese’s Peanut Butter Cup. This recipe is super easy and everyone will think you went to a lot of work! Here is the recipe:
1 package of Toll House cookie squares
1 bag of small Reese’s Peanut Butter Cups (cut in half)
1 package of paper cupcake holders
Line a cupcake pan with liners. Place one square of cookies dough in the liner and bake about 8 minutes. Then add half a peanut butter cup to the middle of each cookie and bake for approximately 3 more minutes. Remove from pan and place on wire rack to cool.
Bon Appetite! – Chelsea