Friday, December 20, 2013

Holiday Sweet Treats

Who else has been baking nonstop in preparation for the holidays?  Here's what I've been up to the last few weeks.

One of my favorite chocolate chip cookies with both milk chocolate chips and dark chocolate M&Ms were definitely a winner at work.

Peanut butter cup cookies are a never fail crowd pleaser.  I have been making these cookies for as long as I can remember to gift friends, families, and coworkers.

Toffee is a favorite gift to give around here because one batch sure makes a lot!  I tried a new recipe this year from Thomas Keller's Bouchon Bakery cookbook.

Peanut Butter Cup Cookies
from Hershey's Kitchens
Makes about 3 dozen cookies

About 36 mini peanut butter cups, unwrapped, chilled
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 salt
1/2 cup butter
1/2 white sugar
1/2 brown sugar
1/2 cup creamy peanut butter
1 egg
1/2 teaspoon vanilla extract

Preheat oven to 375F.  

Whisk together flour baking soda, and salt in a medium bowl; set aside.

Beat together the butter, brown sugar, white sugar, peanut butter in a large bowl until light and fluffy.  Add egg; mix until blended.  Add vanilla; mix until incorporated.  Add in the dry mixture, mixing until there are no longer any white streaks.

Shape dough into 1 inch balls and place into each ungreased mini muffin cup.  Do not flatten.

Bake 10 to 12 minutes until puffy and lightly browned; remove form oven.  Immediately press peanut butter cups into the center of each cookie.  Cool completely in muffin pan.

Keeps for 3-5 days in an air tight container at room temperature.

Wishing you and yours the merriest of Christmases and the happiest of holidays!

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