Recipes

This impressive (but rattling simple) cookie volition last groovy for the holidays. It consists of a sweetness peanut butter cookie shell, filled alongside a rich fudge filling. When yous get-go brand the cookies, the filling is soft plenty to pipage (or yous tin dismiss spoon it into the shell). However, afterward it completely cools, the filling is the consistency of a soft fudge. They are delicious, too await thence pretty!!! 1/2 loving cup butter (room temperature) 1/2 cup creamy peanut butter 1/2 cup white sugar 1/2 cup chocolate-brown sugar 1 egg 1 teaspoon vanilla . Cream the higher upwards ingredients together until smooth, too then add: . 1  1/4 cups all role flour 3/4 teaspoon baking soda 1/2 teaspoon salt . Beat everything until rattling smooth. Shape dough into 1" balls (makes almost iv dozen) too house each ball into the bottom of a mini muffin tin ( ungreased ) similar this: Bake inward a preheated 375 oven for almost 10-11 minutes or until the

These (crispy on the exterior - creamy on the inside) cookies are a hitting every fourth dimension I brand them. They are quick to brand in addition to delicious to eat, amongst a sugariness peanut butter cookie exterior in addition to a Reese's loving cup interior...need I nation more? These cookies are every bit good a non bad bake sale item. 1 BAG OF MINIATURE REESE CUPS FROZEN 1 & 1/4 CUPS ALL PURPOSE FLOUR 3/4 TEASPOON BAKING SODA 1/4 TEASPOON SALT 1/2 CUP BUTTER FLAVORED CRISCO (don't substitute) 1/2 CUP PEANUT BUTTER 1/2 CUP WHITE SUGAR 1/2 CUP BROWN SUGAR 1 EGG 1 TEASPOON VANILLA EXTRACT In a large mixing bowl, cream together the Crisco, peanut butter, sugars, egg in addition to vanilla until it is shine in addition to creamy. Next add together the dry out ingredients in addition to rhythm out until smooth. Roll this dough into 1" balls in addition to house them inward an UN greased mini-muffin pan: Bake them at 375 for ten minutes in additi

Ingredients: 1/2 loving cup sugar 1/2 loving cup butter, room temperature 2 eggs, at room temperature 1/2 teaspoon vanilla 2 cups flour 1/2 loving cup peanut butter pulverisation (I used PBFit ) 1 1/2 teaspoons baking powder  jam (I used elderberry jam) Directions: Preheat oven to 375. Line ii cookie sheets alongside parchment paper. In a large bowl, trounce together the butter, sugar, vanilla together with egg. Add the remaining dry out ingredients. Mix until smooth. Roll the dough out onto a clean, floured surface. When the dough is nigh a 1/4 inch thick, cutting 2 1/2-3 inch circles out of the dough using a cookie, biscuit or doughnut cutter. Place them on the prepared pans. Spoon to a greater extent than or less jam into the middle of each circle. Fold 3 sides towards the middle together with press downward to shape a triangle. Do non re-roll dough. Cut scraps into pocket-size shapes together with bake as-is, if desired. Bake 12 minutes or until golde

Ingredients: 1/2 loving cup sugar 1/2 loving cup butter, room temperature 2 eggs, at room temperature 1/2 teaspoon vanilla 2 cups flour 1/2 loving cup peanut butter pulverisation (I used PBFit ) 1 1/2 teaspoons baking powder  jam (I used elderberry jam) Directions: Preheat oven to 375. Line ii cookie sheets alongside parchment paper. In a large bowl, trounce together the butter, sugar, vanilla together with egg. Add the remaining dry out ingredients. Mix until smooth. Roll the dough out onto a clean, floured surface. When the dough is nigh a 1/4 inch thick, cutting 2 1/2-3 inch circles out of the dough using a cookie, biscuit or doughnut cutter. Place them on the prepared pans. Spoon to a greater extent than or less jam into the middle of each circle. Fold 3 sides towards the middle together with press downward to shape a triangle. Do non re-roll dough. Cut scraps into pocket-size shapes together with bake as-is, if desired. Bake 12 minutes or until golde

Ingredients: 1/2 loving cup sugar 1/2 loving cup butter, room temperature 2 eggs, at room temperature 1/2 teaspoon vanilla 2 cups flour 1/2 loving cup peanut butter pulverisation (I used PBFit ) 1 1/2 teaspoons baking powder  jam (I used elderberry jam) Directions: Preheat oven to 375. Line ii cookie sheets alongside parchment paper. In a large bowl, trounce together the butter, sugar, vanilla together with egg. Add the remaining dry out ingredients. Mix until smooth. Roll the dough out onto a clean, floured surface. When the dough is nigh a 1/4 inch thick, cutting 2 1/2-3 inch circles out of the dough using a cookie, biscuit or doughnut cutter. Place them on the prepared pans. Spoon to a greater extent than or less jam into the middle of each circle. Fold 3 sides towards the middle together with press downward to shape a triangle. Do non re-roll dough. Cut scraps into pocket-size shapes together with bake as-is, if desired. Bake 12 minutes or until golde

There should survive a alert attached to this recipe...do non consume these spell they are all the same warm, because you lot won't survive able to stop!! These chocolate spritz dough cookies amongst a mini- Reese's center, are heavenly correct out of the oven. I "accidentally" knocked a few of them over, spell they were all the same hot, in addition to the melted chocolate variety of got drippy similar inwards this photograph (so I was FORCED to consume those imperfect ones...snicker). The chocolate shell is a spritz cookie recipe 1¼ loving cup butter (room temperature) 1 loving cup white sugar 2/3 loving cup brownish saccharide packed 2 large eggs 1 teaspoon vanilla extract 2½ cups all role flour 2/3 loving cup bakers cocoa ½ teaspoon baking soda ¼ teaspoon salt Frozen miniature Reese's cups In a large mixing bowl, cream butter in addition to sugars at medium high speed until lite in addition to fluffy. Add the eggs, 1 at a time, beating goo