Cookie Recipe Exchange

I hope I am not too late to participate in the Cookie Recipe Exchange being hosted by our blogger sister Darlene. It has been a rather busy weekend as I am sure all of you can relate to. I have been trying to finish up last minute shopping to send out to my dear daughter and granddaughter which will probably arrive to her late.

Traditionally in our home I always try to make about 12-15 different varieties of cookies each year. Each child has their favorite which I try to make, but this year I will probably only mail out cookies to a few. My husband asked me why I even bother to make any this year since I now have the added challenge of mailing them. Maybe he is right - I think I am doing this more for me than my children this year. I am trying to hang on to some sense of normalcy, as this new path I am walking - without my children feels anything but normal to me yet.

I decided to try a new cookie this year. My son requested a cookie that uses Reeses Peanut Butter Cups. I decided to try a different variety than I normally make. Son - if you are reading this, they are delicious - you won't be disappointed!

Really - I am having a hard time staying out of them they are so good! I hope they make it into his cookie box! :)

I found this recipe in Taste of Home Magazine. Ladies, if you don't have a subscription to this magazine you need to hurry and sign up for one NOW! You will not be disappointed. Everything I have ever made out of them are delicious.

Here is the recipe:

Peanut Butter Cup Cookies

1 cup butter, softened

1/2 cup creamy peanut butter

3/4 cup packed brown sugar

1/2 cup sugar

1 egg

1 tsp. vanilla extract

2 cups all-purpose flour

1 tsp. baking soda

1 pkg. (13oz.)miniature peanut butter cups

DRIZZLE:

1 cup (6oz.) semisweet chocolate chips

1 Tbsp. creamy peanut butter

1 tsp. shortening

In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.

Roll into 1-1/4 inch balls. Press a miniature peanut butter cup into each: Reshape around peanut butter cup so that it is completely enclosed.Place 2 inches apart on ungreased baking sheets. Bake at 350 degrees for 12-15 minutes or until edges are lightly browned. Cool for 2 minutes before removing from pans to wire racks.

For Drizzle, in a microwave - safe bowl, melt the chocolate chips, peanut butter and shortening; stir until smooth. Drizzle over cooled cookies.
Reduced fat peanut butter is not recommended for this recipe.
With or without the chocolate drizzled on top - these cookies are amazing. Be careful - it's hard to eat just one!

I put the cookies that I drizzled chocolate on, in the refrigerator for about 20 minutes so that the chocolate was able to harden. I don't recommend packing them one on top of the other when putting together your cookie plate- they will stick together.

I have a few more recipes that I want to share with you but it is getting late so I will put out a post with those recipes tomorrow morning. I have a recipe for Gingersnaps, and Almond Roca to share - so check back tomorrow!

On a side note- thanks to all of the kind comments left to me yesterday after my mishap with the squirrel. This morning, on the way to church I closed my eyes when we passed through the area where I hit him. My husband told me that he was not there! I think that there is a chance that he may have survived. After I hit him, I looked in my mirror and he was thrashing around. I am hoping now that he had a chance to get his bearings and was able to get away unscathed. Maybe I didn't actually hit him - maybe he was just stunned for a moment. Whatever happened, I am so glad that I don't have to go by that sight everyday. I am such a goober - I know - but I truly can't stand the thought of causing harm to anything.

Blessings to you,

Kymber