Peanut Butter Cup Cookies

These cookies are absolutely delish! Soft, melt-in-your-mouth cookie base with an added punch with the addition of a peanut butter cup in the middle. I couldn't resist... this morning I had to have one for breakfast!


Peanut Butter Cup Cookies
1 3/4 cup flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 mini peanut butter cups

Directions:

1. To unwrap peanut butter cups in the least messy way possible: freeze the peanut butter cups prior to unwrapping. Then, keep the unwrapped peanut butter cups in the freezer or fridge until just about to use them. 
2. Preheat oven to 375 degrees F. 
3. Combine butter, white sugar, peanut butter, and brown sugar in a large bowl. Beat in egg, vanilla extract, and milk. Then add in flour, salt, and baking soda, and mix well. (Optional: Refrigerating the dough makes the dough easier to shape during the next step.) 
4. Shape into 1-inch balls and place on ungreased baking sheets or mini muffin tins. 
5. Bake for about 8-10 minutes. Remove from oven and immediately press a mini peanut butter cup into the center of each cookie. Cool and serve. 

Cookie in a Jar

Cranberry Hootycreeks. Where in the world did this name come from?! But it sure makes a pretty, festive gift! I made these layered cookie jars for my girls' group for the holidays!

Cranberry Hootycreeks (allrecipes.com)
makes 1 jar

5/8 cup flour
1/2 cup rolled oats
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/3 cup packed brown sugar
1/3 cup white sugar
1/2 cup dried cranberries
1/2 cup white chocolate chips
1/2 cup chopped pecans

1. Layer the following ingredients in a 1 quart jar, in the order listed.
2. Attach tag with the following instructions: Cranberry Hootycreeks 1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet. 2. In a medium bowl, beat together 1/2 cup softened butter, 1 egg, and 1 teaspoon vanilla until fluffy. Add the contents of the entire jar, and mix together by hand until well-blended. Drop by heaping spoonfuls onto prepared baking sheets. 3. Bake for 8-10 minutes, or until edges start to brown. Remove to cool on wire racks. 

Shortbread Thumbprints

I was searching for my thumbprint cookie recipe on my blog today and came up empty. I can't believe I haven't posted about one of my absolute favorite cookies yet! This cookie is a combination of almond shortbread full of buttery richness plus a bit of sweet fruit jam in the center. They're easy to make and makes the whole house smell wonderful (thanks to the almond extract!). 

This recipe is delicious as is! The only modification I make is to increase the almond extract in the cookie dough to 1 full teaspoonful. Also, when I get lazy I omit making the drizzle and eating the cookies straight out of the oven. 

A few tricks to this cookie: 

• Don't skip out on the almond extract! Substituting vanilla extract for the almond just isn't the same.
• To make perfect circular indentations in each cookie, try using the end of a chapstick tube. Wrap the chapstick tube in plastic wrap and make holes in the center of each cookie! 
• Freeze or refrigerate the cookies prior to making for 10 minutes or so, so the cookie will not spread out or flatten too much in the oven. 
• Spoon the jam or preserves into a small ziplock back, cut off the corner of the bag, and squeeze the jam into the cookie indentations for less mess. 

Raspberry and Almond Shortbread Thumbprints

1 cup butter, softened but not melted

2/3 cup white sugar

1 tsp. almond extract

2 cups flour

1/2 cup seedless jam (any flavor you like!)

1/2 cup confectioners' sugar

3/4 tsp. almond extract

1 tsp. milk

Directions:

1. Preheat oven to 350 degrees F. 
2. In a medium bowl, cream together butter and sugar until smooth. Mix in 1 tsp. almond extract and flour until dough comes together. Roll dough into small balls (about 1 inch) and place cookies on ungreased cookie sheets. Separate cookies about 2 inches apart. Make a small indentation in the center of each cookie and fill holes with jam. 
3. Bake for 14 to 18 minutes in preheated oven, until the edges of the cookies are lightly browned. Remove cookies from oven and cool.
4. In medium bowl, whisk together confectioners' sugar, almond extract, and milk until smooth. Drizzle lightly over cooled cookies.