Peanut Butter Kiss Cookies

I don’t know what could be more comforting than the combination of chocolate and peanut butter.  Those two delicious flavors go together so well.

These cookies are the easiest, quickest way to get this delectable mix of flavors (well, outside of getting a spoonful of peanut butter and just eating the kiss right out of the package).  Believe me, though, you WANT to try these cookies.  They are so yummy.

My mom used to make these for me a lot, because growing up they were my favorite cookies.  Now I’m all nostalgic…

Peanut Butter Kiss Cookies

Prep: 20 minutes.  Bake: 10 minutes + cooling

– 1 c peanut butter

– 1 c sugar

– 1 egg

– 1 t vanilla extract

– ~20 milk chocolate kisses

In a large bowl, cream peanut butter and sugar.  Add the egg and vanilla, beat until blended.

Roll into 1-1/4″ balls.  Place two inches apart on ungreased baking sheets.  Bake at 350 degrees for 10-12 minutes or until tops are slightly cracked.  Immediately press the chocolate kisses into the center of each cookie. Cool for 5 minutes before removing from pans to wire racks.

Note: this recipe does not contain flour.  Reduced fat or generic brands of peanut butter are not recommended for this recipe.

Christmas Cookies :)

I feel like I have really let my blog go lately and I feel pretty guilty.  I do have a couple of excuses, though.  First of all, Christmas was nothing short of a madhouse.  Zack and I had to do 5 Christmases.  We had my step-grandma’s Christmas dinner at a ritzy hotel in Roanoke, Christmas with my mom and stepdad, Zack and my Christmas, Christmas with my dad, and Christmas with Zack’s parents and brothers.  It was crazy and although I love spending time with our families, I am really glad it is over.

Plus, I have been really sick all week.  I used to get sick all of the time, but for the past couple of years I haven’t been really sick at all (except for the occasional cold).  I think those years of not being sick caught up to me, though, because I haven’t left the couch in 3 days.  I went to the doctor and he said it seems to be the flu.  Thanks flu shot for failing me!  I’m finally starting to feel better and might actually leave my house tomorrow!  You realize what a big deal that is once you are home bound for a couple of days.

I should have posted these about a week ago, but hey, better late than never!

PS – these preacher cookies were so good that one of Zack’s coworkers actually paid me to make her another batch.  Yeah!

Preacher Cookies

– 2 c white sugar

– 1/2 c butter

– 1/2 c milk

– 4 T cocoa

– 1/2 c peanut butter

– 2 c quick oatmeal

– 1 t vanilla

– 1/4 t salt

Combine sugar, butter, milk, salt, and cocoa in saucepan.  Boil 1 minute.  Remove from heat and add vanilla, peanut butter, and oatmeal.  Drop by spoonfuls onto waxed paper or buttered cookie sheet.

M&M Cookies

– 1/2 c shortening

– 1/2 c brown sugar

– 1/4 c granulated sugar

– 1/4 t vanilla

– 1/4 t water

– 1 egg

– 1 c + 2 T flour

– 1/2 t soda

– 1/2 t salt

– 3/4 c M&Ms

Cream together shortening, brown sugar, and granulated sugar.  Add vanilla, water, and egg.  Mix flour, soda and salt then add to creamed mixture.  Stir in M&Ms.  Drop onto greased cookie sheet and bake at 375 degrees for about 10 minutes.

Christmas Goodie Bags

Zack likes to do something special for his employees each holiday.

He asked me to make some goodie bags for them and he cooked them a big breakfast.

I spent all day (up until 1:30 am) working on their goodie bags, because I wanted them to be perfect.

I was so happy with the way everything turned out and I REALLY hope they like them.

I also hope Zack’s breakfast part of it turned out good.  He was making them bacon, sausage, eggs, biscuits and gravy.  I hope they all appreciate all the extra things that Zack goes out of his way to do for them.

Also, today is Christmas Eve!  I have been looking forward to the holidays for months.  This is my favorite time of the year.  I hope everyone has a wonderful Christmas.

South of the Border Mix

– 6 T butter

– 1 pkg (1.25 oz) taco seasoning mix, dry

– 1 T Worcestershire sauce

– 1 t hot pepper sauce

– 8 c Toasted Rice or Corn Cereal, or combination

– 1 c peanuts

– 1 c pretzels

– 1 c bite-size cheese crackers

– 2 T American cheese food powder, optional

In preheated 250 degree oven, melt margarine in open roasting pan.  Stir in taco seasoning, Worcestershire sauce and pepper sauce.  Gradually add cereals, peanuts, pretzels and cheese crackers; stir to coat evenly.  Bake 1 hour, stirring every 15 minutes.  Spread on absorbent paper to cool.  If desired, sprinkle American cheese food powder over warm mix.  Store in airtight container.  Makes 11 cups.

Sugar Cookies

Prep: 25 minutes.  Chill 2 hours.  Bake 7-8 minutes.

– 1 1/2 c powdered sugar

– 1 c butter

– 1 t vanilla

– 1/2 t almond extract

– 1 large egg

– 2 1/2 c AP flour

– 1 t baking soda

– 1 t cream of tartar

– granulated sugar

Beat powdered sugar, butter, vanilla, almond extract and egg in large bowl with electric mixer on medium speed.  Stir in remaining ingredients except granulated sugar.  Cover and refrigerate at least 2 hours.

Heat oven to 375 degrees.  Lightly grease cookie sheet with shortening on spray with cooking spray.

Divide dough in half.  Roll each half 1/4″ thick on lightly floured surface.  Cut into desired shapes with 2 1/2″ cookie cutters.  Sprinkle with granulated sugar.  Place about 2 inches apart on cookie sheet.

Bake 7-8 minutes or until edges are light brown.  Remove from cookie sheet to wire rack.

Candy Cane Cookies

– 1 c butter, softened

– 1 c confectioners’ sugar

– 1 egg

– 1 t almond flavoring

– 1 t vanilla

– 1/4 t peppermint flavoring

– 2 1/2 c AP flour

– 1 t baking powder

– 1 t salt

– 1/2 t red liquid food coloring

Beat first 6 ingredients in large bowl until light and creamy.

Combine flour, baking powder and salt in medium bowl.  Add to butter mixture.  Stir until sift dough forms.  Divide dough into 2 equal portions.

Knead food coloring into 1 portion of dough until evenly tinted.  Roll about 1 t of each color dough into 5 1/2″ rope.  Lay side by side.  Pinch ends together.  Twist and form into candy cane shape.  Repeat with remaining dough.  Arrange, about 2 inches apart, on greased cookie sheets.  Bake in 350 degree oven for about 10 minutes until just golden.  Let stand on cookie sheets for 5 minutes before removing to wire racks to cool.  Makes about 4 1/2 dozen cookies.

Melted Snowman Nutter Butter Cookie Balls

Prep: 30 minutes, plus refrigerating.  48 balls

– 1 pkg (8 oz) cream cheese, softened

– 24 nutter butter cookies, finely crushed (~ 3 cups)

– 2 pkg (6 squares each) white chocolate, melted

Mix cream cheese and cookie crumbs until well blended.  Shape into 48 (1-inch) balls; place on waxed paper-covered baking sheet.  Freeze 10 minutes.  Melt chocolate.

Dip balls in chocolate mixture, allowing excess chocolate to pool at bottoms of balls.  Return to baking sheet.  Before chocolate coating firms up, decorate balls with decorating icings for a face.  Let stand until chocolate is firm.  Keep refrigerated.

White Chocolate Cookies ‘n’ Cream Fudge

– 1 c sugar

– 3/4 c butter

– 5 oz can evaporated milk

– 2 12-oz pkgs white chocolate chips

– 7 oz jar marshmallow creme

– 25 chocolate sandwich cookies, coarsely crushed and divided

– 1/8 t salt

Line a greased 9×9 baking pan with aluminum foil, allowing 2-3 inches to extend over sides; set aside.

Combine first 3 ingredients in a medium saucepan.  Cook over medium-high heat, stirring constantly, until mixture comes to a boil; cook 3 minutes, stirring constantly.  Remove from heat; add white chocolate chips, marshmallow creme, 2 c crushed cookies and salt.  Stir until chips melt.

Pour fudge into prepared pan.  Sprinkle remaining one cup cookies over fudge, gently pressing cookies into fudge.  Cover and chill until firm (about 1-2 hours)

Lift uncut fudge in aluminum foil from pan; remove foil and cut fudge into squares.  Makes 4 pounds.

Candy Cane Marshmallows

– 2 c sugar

– 1 T light corn syrup

– 4 packages (1/4 oz each) unflavored gelatin

– 3/4 t peppermint extract

– 2 large egg whites

– 2 t red food coloring

Coat an 8-inch square pan with cooking spray; line bottom with parchment paper. Coat the parchment with cooking spray, and set pan aside.  Put sugar, corn syrup, and 3/4 c water in a small saucepan.  Cover over medium heat, stirring until sugar is dissolved.  Stop stirring; let mixture come to a boil.  Raise heat to medium-high; cook until mixture reaches 260 degrees on a candy thermometer.

Meanwhile, sprinkle gelatin over 3/4 c water in a heatproof bowl, let stand 5 minutes to soften.  Set the bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved.  Remove from heat, and stir in extract, set aside.

Beat egg white in bowl of an electric mixer fitted with the whisk attachment until stiff (but not dry) peaks form.  Whisk gelatin mixture into sugar mixture; with mixer running, gradually add to egg whites.  Mix on high speed until very thick, 12-15 minutes.

Pour mixture into lined pan.  Working quickly, drop dots of red food coloring across surface of marshmallow.  Using a toothpick, swirl food coloring into marshmallow to create a marbleized effect.  Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight.  Cut into squares.

Peanut Butter Fudge Balls

– 1/4 c butter

– 1/2 c creamy peanut butter

– 1/4 c milk

– 3 2/3 c powdered sugar

– i t vanilla extract

– 1 1/2 c special dark chocolate chips or semi sweet

– 1 1/2 t shortening

– 3 c finely chopped peanuts

Line an 8 or 9-inch square pan with foil; butter foil.

Cook butter, peanut butter and milk in large saucepan over very low heat, stirring constantly, until mixture is melted.  With wooden spoon, gradually beat in powdered sugar and vanilla.  Remove from heat; pour into prepared pan.  Cool completely.  Mixture will appear dry, but softens when rolled into balls.

Line 2 trays with wax paper.  Spread chopped peanuts on one tray; set aside.  Roll peanut butter mixture into 3/4″ balls and place on second tray.  If necessary, refrigerate peanut butter balls until firm enough to handle for coating.

Melt chocolate chips and shortening.  Cool slightly.

Dip peanut butter balls completely into chocolate mixture, one at a time, with fork.  Gently tap fork on side of bowl to remove excess chocolate.  Immediately roll in chopped peanuts; gently reshape if necessary.  Place candy balls into small paper candy cups or return to wax paper lined tray.  Refrigerate until firm, about 20 minutes.  Store in cool, dry place.

Cinnamon-Sugared Nuts

Prep: 10 minutes.  Bake: 30 minutes.  Yield: 2 cups.

– 1 T slightly beaten large egg white

– 2 c pecan halves, unblanched whole almonds or walnut halves

– 1/4 c sugar

– 2 t ground cinnamon

– 1/4 t ground nutmeg

– 1/4 t ground cloves

Heat oven to 300 degrees.

Mix egg white and pecan halves in medium bowl until pecans are coated and sticky.

Mix remaining ingredients and spinkle over pecans.  Stir until pecans are completely coated.  Spread pecans in a single layer in ungreased jelly roll pan.

Bake uncovered about 30 minutes or until toasted.  Cool completely, or serv warm. Store in an airtight container at room temperature up to 3 weeks.

Cookie Crazy!

Sometimes I get on baking kicks.  I will spend hours in the kitchen without even realizing it.  It is so relaxing for me.

This time on my baking-spree, I decided to make cookies.  Not one, two or three different kinds but four.  Yeah, it’s excessive.

Zack and I are going to visit his brothers in our hometown, so I am going to take a platter of cookies to them and a platter to my dad’s business.

It’s weird, but after spending hours working on my baking project, I didn’t even have a desire to try the cookies.  Zack tried them and said all the varieties are good, though.  The satisfaction of baking them is good enough for me!

I’ll probably eat some later…especially the peanut butter Nutella ones! mmm!

Zack has been wanting me to make some Mint Chocolate cookies for a while now, so he was happy and a happy Zack makes a happy Jenn 🙂

The dough for these was extremely sticky and a pain to put on the baking sheet.  I floured my fingertips and it helped exponentially.


Mint Chocolate Cookies

– 1 cup butter, softened

– 1 3/4 cups sugar

– 2 eggs

– 2 teaspoons peppermint extract

– 2 cups all purpose flour

– 1 cup cocoa

– 1 teaspoon baking soda

– 1/2 teaspoon baking powder

– 1/2 teaspoon salt

– 1 cup chocolate chips

Preheat oven to 350 degrees.  Line two baking sheets with parchment paper.

Using an electric mixer, beat butter and sugar in large bowl until well blended.  Beat in eggs and peppermint extract.  Gradually add flour, cocoa powder, baking soda, baking powder and salt and beat until well blended.  Stir in chocolate chips.  Form dough into 1-inch balls.  Place two inches apart on prepared baking sheets.  Flatten balls slightly.

Bake cookies until edges begin to firm but center still appears soft, about 9 minutes.  Cool on baking sheets 5 minutes.  Transfer cookies to racks and cool completely.



I’d never made cookies from a bake mix before.  It was really easy and they turned out pretty well.

Devilishly Good Chocolate Chip Cookies

– 18 1/2 oz package Devil’s Food Cake Mix

– 1/2 cup oil

– 2 eggs, beaten

– 1 cup semi-sweet chocolate chips

Mix dry cake mix and remaining ingredients.  Drop by teaspoonfuls onto ungreased baking sheets.  Bake at 350 degrees for 10 minutes or until golden.  Let cool on wire racks.

I’d been wanting to make these for a while.  Peanut butter and Nutella is such an amazing combo!

Peanut Butter & Nutella Swirl Cookies

– 1/2 cup butter, softened

– 3/4 cup smooth peanut butter

– 1/2 cup white sugar

– 1/2 cup packed brown sugar

– 1 egg

– 1/2 teaspoon vanilla extract

– 3/4 teaspoon baking soda

– 1/4 teaspoon salt

– 1 3/4 cups all purpose flour

– 1/4 cup Nutella

Preheat oven to 350 degrees.

Combine butter, peanut butter, sugars, egg, and vanilla.  Mix until well blended.

Add flour, baking soda, and salt.  Drizzle Nutella on top of the dough then swirl it through the dough with a butter knife.

Chill dough 15 minutes in the refrigerator.  Roll into balls by hand.  Place on parchment lined cookie sheet.  Using a fork, press down on the balls to flatten slightly.  Bake until edges are very lightly browned (about 7-10 minutes).

Allow to rest 2 minutes on cookie sheet before transferring cookies to a cooling rack.

One of my friends from Elementary school used to always have some of these at her house.  I was very nostalgic the entire time I was baking them.  Aw, good memories!

Snickerdoodles

– 1 1/2 cups sugar

– 1/2 cup butter, softened

– 1/2 cup shortening

– 2 large eggs

– 2 3/4 cups all purpose flour

– 2 teaspoons cream of tartar

– 1 teaspoon baking soda

– 1/4 teaspoon salt

– 1/4 cup sugar

– 2 teaspoons ground cinnamon

Heat oven to 400 degrees.

Beat 1 1/2 cups sugar, butter, shortening, and eggs in large bowl with electric mixer on medium speed.  Stir in flour, cream of tartar, baking soda, and salt.

Shape dough into 1 1/4 inch balls.  Mix 1/4 cup sugar and the cinnamon.  Roll balls in cinnamon sugar mixture.  Place 2 inches apart on ungreased cookie sheet.

Bake 8-10 minutes or until one set.  Immediately remove from cookie sheet to wire rack.

Easiest Peanut Butter Cookies

Last night after dinner I got bored.  I didn’t have any homework or anything to do, so I decided to whip up a batch of peanut butter cookies.

Anyone can make peanut butter cookies.  They are so simple.  It took about 15 minutes from start to finish (including cleaning up).  Plus with only 3 very common household ingredients, they can be made without a special trip to the grocery store.

My mom used to make these all the time.  They probably contributed strongly to my obsession with peanut butter.

I really didn’t mind that the whole house smelled like peanut butter after these were baked either! 😉

Easiest Peanut Butter Cookies

– 1 cup peanut butter

– 1 cup sugar

– 1 egg

Mix ingredients together.  Spoon onto an ungreased cookie sheet.  Press with fork tines.  Bake at 350 degrees for ten minutes.

Enjoy! :)~

Whole Wheat Animal Cracker Cookies

Along with the blueberry scones, I also made whole wheat animal cracker cookies for our vacation snack bag.  I’ll admit, they aren’t as good as regular, “unhealthy” cookies, but they’re nice for a change.  Plus, each cookie is only 25 calories!

I made elephants, dogs, mice, cats, and cows! The cutest ones were the mice.  The picture really does not do them justice.

The recipe said you should yield 6 dozen.  My yield was only about 2 dozen.  Maybe mine were too thick, or I used different sized cookie cutters.  I’m not sure.

Honestly, I probably won’t make these again, but they were good to try once.  I figured I would share just for that simple fact.

Whole Wheat Animal Cracker Cookies

– 1/2 cup shortening

– 1/3 cup milk

– 3 tablespoons honey

– 1 cup  whole wheat flour

– 3/4 cup all-purpose flour

– 1/2 teaspoon baking powder

– 1/4 teaspoon salt

Heat oven to 350°F. In large bowl, beat shortening, milk and honey with electric mixer on medium speed until blended. Stir in remaining ingredients until well blended.

Divide dough in half. On lightly floured cloth-covered surface, roll half of dough at a time 1/8 inch thick. Cut with about 1 1/4- to 1 1/2-inch animal-shaped cookie cutters. On ungreased cookie sheet, place cutouts about 1 inch apart.

Bake 6 to 8 minutes or until edges are very light brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.