Peanut Butter Cup Cookies

Peanut butter cup cookies Ingredients * 36 reese's miniature peanut butter cups, unwrapped * 1/2 cup peanut butter * 1/2 cup butter * 1/2 cup sugar * 1/2 cup brown sugar, firmly packed * 1 large egg, beaten * 1/2 teaspoon vanilla * 1 1/4 cups flour * 3/4 teaspoon baking soda * 1/2 teaspoon salt
Directions 1. Cream peanut butter, butter, sugar and brown sugar until fluffy. 2. Add egg, vanilla, flour, baking soda and salt' mix well. 3. Roll into 1-inch balls (I use small cookie scoop) and place in miniature muffin tins with or without papers. 4. Bake 8-10 minutes at 375°F. 5. When tins are removed from oven, immediately press 1 peanut butter cup into the center of the cookie. 6. Allow to cool completely before removing cookies from the tin.

Holly Jollies

For Each Batch (about 36 mini muffin sized holly jollies):

1 Package Almond Bark (white or chocolate)

36 mini muffin papers

2 Cups of one or more of the following (get creative!)

• Salted Peanuts
• Rice Krispie Cereal
• Dried Cranberries
• Raisins
• Other salted nuts
• Your favorite dried fruit, chopped to the size of raisins

Line a mini muffin tin with mini muffin papers. Place almond bark in a large microwave safe bowl. Microwave for a minute and a half; stir. Return to microwave and microwave for about thirty seconds at a time, stirring each time, until bark is smooth and creamy.* Remove from microwave and stir in two cups of your choice of add in. Spoon into mini muffin papers and allow to sit until cool and hardened. You can put them in the refrigerator to speed up the process if you like.

I got this great idea from www.southernplate.com

For mine I just did a test run for this year and made a small amount with white chocolate bakers chocolate and dried cranberries, then a batch with semi-sweet chocolate mixed with a symphony bar, then added some party peanuts.