Friday, December 14, 2012

Reese's Peanut Butter Temptations

There was never a truer name for a cookie. Temptation is right.

Be prepared to either gain a few pounds or exercise extreme forms of self-control.

Now that I have duly warned you, you are in for a treat. Packaged up in a delightful wrapping of peanut butter cookie dough, you'll find a miniature melty, of-course-always-amazing-no-matter-how-you-dress-it-up Reese's Peanut Butter Cup. Yep. Right there in the middle of a cookie.

Genius, you say? So do I.

I was first introduced to these little gems as a young girl by an older lady on our street named Romayne, who took my siblings and I under her wing as her adopted grand kids. She refers to herself simply as "Grandma Ro" and we are blessed to know her- not only because she is as sweet and grandmotherly as they come, but because she is an amazing cook! After learning that these peanut butter cup cookies earned her accolades at the local county fair, it was with great boldness I asked for the recipe. She was gracious enough to share and I'll be forever grateful! I don't think a Christmas has gone by since then where I have not baked these delectable treats.

You won't regret trying these (unless of course you're on a diet- maybe not even then) for your holiday party or family gathering this year- they're sure to be a hit and may even become your family's new tradition!

Reese's Peanut Butter Temptations
by Hershey's (and Grandma Ro)
makes 40-60 cookies

40-60 Reese's Peanut Butter Cups Miniatures (make sure you have enough!)
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup creamy peanut butter
1 egg
1/2 tsp vanilla
1 1/2 cups flour
3/4 tsp baking soda
1/2 tsp salt

Preheat oven to 375. Remove wrappers from candies. If desired, line mini muffin cups with paper baking cups. Otherwise, grease lightly.
In a large bowl, beat butter, brown sugar, granulated sugar, peanut butter, egg and vanilla until light and fluffy. In separate bowl, stir together flour, baking soda and salt. Add to butter mixture, beating until well blended. 
Shape dough into 1 inch balls; place one in each prepared muffin cup. Do not flatten.
Bake 9-10 min. or until puffed and lightly browned; remove from oven. Immediately press peanut butter cup into each cookie. Cool at least 5 minutes in muffin tin, then remove carefully to cool completely.

Wednesday, December 12, 2012

{Oh-So-Cute} Peanut Butter Reindeer Cookies

Sometimes you just need cute cookies. And most definitely at Christmas. These adorable reindeer cookies deliver the cuteness factor in full force! From their chocolate brown eyes to their shiny red noses, they'll steal your heart away in no time! They are easy-peasy (being just a simple peanut butter cookie dough) and fun to put together! Kids will love helping poke the M & Ms into the cookies (just make sure you help them so they don't burn their fingers!).

If possible, do try and find mini chocolate covered pretzels for the antlers. As you can see from the picture, I did not. I couldn't find any that I thought suitably small, so I opted to try using regular mini pretzels. Unfortunately  there isn't any chocolate "glue" to hold these antlers on, so I improvised by using brown frosting to stick the "antlers" to the cooled cookies. It worked, but it's definitely more tedious. So scour your supermarket- surely the mini chocolate covered pretzels are out there!

However you assemble your team of reindeer, the effect on your friends will surely be worth it!

Peanut Butter Reindeer Cookies
adapted slightly from Bakergirl
makes about 40

3/4 cup peanut butter
1 1/4 cups packed brown sugar
1/2 cup shortening
3 TB milk
1 TB vanilla
1 egg
1 3/4 cups flour
3/4 tsp baking soda
3/4 tsp salt
chocolate covered mini pretzels
mini brown M&Ms
regular sized red M&Ms

Combine brown sugar, peanut butter, shortening, milk and vanilla in large bowl. Beat at medium speed until well blended. Add egg; beat until just blended.
In a separate bowl, combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended.
Divide dough in half and roll each half into a log about 8-10 in. long. Shape logs into triangles (3 flat sides), wrap in wax paper and chill about 1 hour.
Preheat oven to 375.
Working with one log at a time, unwrap and slice into 1/4 in. slices. Place on cookie sheet about 2 in. apart. Bake 7-8 min. or until set and just beginning to brown.
Remove from oven and immediately (and gently) press two mini pretzels into the tops  of the cookies (one of the flat sides of the triangle is the top of the head) for antlers. Press two mini brown M&Ms in for the eyes and one red M&M for the nose (at the bottom point of the triangle). 
Allow to cool 2 min. on the sheet before removing to a wire rack to cool completely.
Related Posts Plugin for WordPress, Blogger...