For us, Christmas break has official started. We ended last week with Christmas programs and parties at school. And tomorrow begins our two weeks of
going crazy fun and relaxation! One of our favorite things to do this time of year is make Christmas cookies. Some are staples to our cookie tradition, but I always like to try one or two new things every year. For some reason this year I gravitated toward the peanut butter and chocolate varieties! And since we ALWAYS have peanut butter on hand, it was a no brainer really!
There is the classic Peanut Butter Blossom. Which is a peanut butter cookie with a chocolate kiss placed right in the center. It is one of my favorites and this Reese’s Stuffed Peanut Butter Cookie is a new twist on that classic favorite.
- 1¼ cups FLOUR
- ½ teaspoon BAKING SODA
- ¼ teaspoon SALT
- ½ cup BUTTER, softened
- ½ cup BROWN SUGAR
- ¼ cup SUGAR
- 1 EGG, at room temperature
- ¾ cup + 2 teaspoons CREAMY PEANUT BUTTER, divided
- 1 teaspoon VANILLA
- 18 REESE'S MINIATURE PEANUT BUTTER CUPS , unwrapped
- 1 cup SEMI-SWEET CHOCOLATE CHIPS
- Mix the flour, baking soda, and salt into a bowl. Set aside.
- Cream the butter, brown sugar, and white sugar together on medium speed until combined. On low speed, beat in the peanut butter, egg, and vanilla. On high beat until light in color and smooth. Turn the mixer to low and slowly pour in the dry ingredients. Mix until combined and a dough is formed.
- Cover tightly and chill the cookie dough for at least 1 hour (or up to 3 days). It's a must!
- Remove cookie dough from the refrigerator. Preheat oven to 350F degrees. Roll 36 balls of dough approximately 1 Tablespoon each. Place a peanut butter cup between two of the balls and roll together to seal it in the center. Repeat with remaining dough balls and peanut butter cups.
- Bake the cookies for 10-11 minutes or until very lightly browned on the sides. Allow to cool on the cookie sheet for at least 10 minutes and transfer to a wire rack to cool completely.
- Make the drizzle: melt chocolate chips and peanut butter together in the microwave, stirring often. Add 1 teaspoon of shortening if the mixture isn't smooth. Drizzle over cooled cookies. ENJOY!
Another favorite is the non-cookie treat called a Buckeye. It is a ball of peanut buttery goodness, partially dipped in chocolate. For this recipe you add a brownie cookie base and place the buckeye flavors on top. For me is was new and different and so hard to resist. I highly recommend that you make the most of your Christmas vacation by baking these yummy treats!
- 1 box FUDGE BROWNIE MIX (19.5 ounce or family size)
- ¼ cup BUTTER, melted
- 4 oz. CREAM CHEESE, softened
- 1 EGG
- 1 cup POWDERED SUGAR
- 1 cup CREAMY PEANUT BUTTER
- 4 oz. CHOCOLATE CHIPS, melted (you can also use candiquik or chocolate almond bark)
- Preheat oven to 350 degrees. In a medium bowl, beat the brownie mix, butter, cream cheese, and egg. The dough will be a little sticky. Scoop the dough onto an ungreased cookie sheet, making about 24 cookies.
- In a separate bowl, mix the powdered sugar and the peanut butter until it is completely combined. Form 1 inch balls from mixture. You shoud have one ball for each cookie. Set aside.
- Bake for the cookie dough for approx. 12 minutes. As soon as the cookies come out of the oven, press a peanut butter ball lightly into the center of each cookie. The peanut butter mixture will soften slightly. Let the cookies cool for 5 minutes, then transfer them to a wire rack to cool completely.
- Melt your chocolate in a microwavable bowl for 45 seconds. Stir the chocolate and melt for additional 15 seconds or until the chocolate is completely melted. Spoon about ½ tablespoon of melted chocolate on top of each cookie so it covers the peanut butter ball. Let the chocolate set. ENJOY!
Reese’s Stuffed Peanut Butter Cookies from Sally’s Baking Addiction
Buckeye Brownie Cookies from Tastes of Lizzy T’s