Get out of a cookie rut
Many of us have that one cookie recipe, the one we have made so often we don’t even need to look at the recipe anymore. It’s great to have such tried and true recipes, but every once in a while it’s fun to try something different.
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Peanut Butter Cup Cookies
1-3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup granulated 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
Preheat oven to 375 degrees. 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 balls and place each into ungreased mini-muffin pans. Bake for about 8 minutes. Remove from oven and immediately press a peanut butter cup into each ball. Cool and carefully remove from pan. Makes 40 servings.
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Chocolate Mint Cookies
3/4 cup butter
1-1/2 cups brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
2-1/2 cups all-purpose flour
1-1/4 teaspoons baking soda
1/2 teaspoon salt
3 4.5-ounce packages chocolate covered thin mints
Preheat oven to 350 degrees. Grease cookie sheets; set aside. In a saucepan over medium heat, cook the sugar, butter, and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.
Pour the chocolate mixture into a large bowl; beat in the eggs, one at a time. Combine the flour, baking soda, and salt; stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour. Roll cookie dough into walnut-sized balls and place 2 inches apart onto prepared cookie sheets.
Bake for 8 to 10 minutes. When cookies come out of the oven, press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. Makes 40 servings.
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Pantry Pointers
Instead of greasing a cookie sheet, line it with baking parchment paper. The cookies bake more evenly, and you won’t have to clean the cookie sheet between batches. (You should, however, allow the cookie sheet to cool between batches.)
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
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