Peanut Butter Cup Cookies

My husband and I got married in September of 2006 and up until then, the only baking I did was from a boxed cake mix or a premade roll of cookie dough. It's amazing what getting married does to some people. I managed to turn into one hell of a domestic diva...or as my husband calls me, Betty Crocker. Having a huge wedding in September doesn't leave much in your budget for Christmas shopping in December! I decided to pass up on all the crazy holiday shopping one goes through in the hopes of finding the perfect gift for fellow friends and family. I kept my christmas shopping to a minimum and decided that instead, I would pack up an assortment of homemade cookies as gifts. This also gave me the opportunity to start working on MY holiday baking list.....and what will be my list 30+ years from now when i'm baking for my grandkids! It's important to have the perfect recipes right? Anyway, I came across this one on allrecipes.com by accident (don't ask me how.) I know it's not your typical christmas cookie, but I only decided to give it a try because I actually had ALL the ingredients at home in my pantry and I was extremly bored and felt like I needed to bake. I was so happy I did. Not only are they fabulous, but they're so easy to make and did I mention fabulous? They also hold up very well....perfect for those holiday trays!

Peanut Butter Cup Cookies

recipe from allrecipes.com

INGREDIENTS

1 3/4 cups all-purpose 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 packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C).
Sift together the flour, salt and baking soda; set aside.
Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
Shape into 40 balls and place each into an ungreased mini muffin pan.
Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan (see note below!)

Note...make sure you allow them to cool for about 10-15 minutes before you try to remove them from the pan or else see below!

It's Peanut Butter Jelly Time! Peanut Butter Jelly....

A few weeks ago I decided to participate in the "What's Cooking Nestie Recipe Exchange" hosted by Katie of Good Things Catered. Basically everyone submits a tried and true recipe and in return everyone receives back a recipe that they are supposed to make and blog about. I was happy to get the recipe I did! I had just "flagged" this one in my December 2007 issue of Cooking Light Magazine. Being a huge fan of anything peanut butter, this was the perfect recipe to try for one of those wintery cold Sunday nights when you just want to sit in front of your TV, veg out and eat homemade cookies.....then pack up ALL leftovers and send with my husband to his job Monday morning! My butt & thighs will thank me later!

Note: Please read the recipe fully before baking. I have noted alterations that I made

Peanut Butter & Jelly Thumbprints

Cooking Light Magazine

Yield: 36 cookies

(alterations in the original recipe will be starred)

Ingredients

2 cups all-purpose flour

1/4 teaspoon salt

3/4 cup packed brown sugar

2/3 cup granulated sugar

1/2 cup chunky peanut butter **** I'm a smooth PB gal!

1/4 cup butter, softened

2 large eggs

1 teaspoon vanilla extract

Cooking spray

7 tablespoons seedless raspberry preserves

1 tablespoon fresh lemon juice

Preparation

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt, stirring well with a whisk; set aside.

Place sugars, peanut butter, and butter in a large bowl; beat with a mixer at medium speed until well combined. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Gradually add flour mixture to sugar mixture, beating on low speed just until combined.

Lightly coat hands with cooking spray. Shape dough into 36 balls (about 2 1/2 teaspoons each). Place balls 2 inches apart on baking sheets lined with parchment paper. Press thumb into center of each dough ball, leaving an indentation. Cover and chill 1 hour.

Preheat oven to 350°. (*** I have made many thumbprint cookies in my day, so instead of baking first then filling with the preserves as the recipe states below, I baked my cookies pre-filled with the preserves. I never tried the other method, I just know this one works very well for me. Do as you please!)

Uncover dough. Bake at 350° for 14 minutes or until lightly browned. Remove cookies from pans, and cool on a wire rack.

Place preserves in a small microwave-safe bowl, and microwave at HIGH 20 seconds, stirring once. Add juice, stirring until smooth. Spoon about 1/2 teaspoon preserves mixture into the center of each cookie.