Chocolate Kiss Peanut Butter Cookies

1 cup butter or margarine, softened
2/3 cup creamy peanut butter
1 cup brown sugar
1 cup white sugar
2 eggs
2 teaspoons vanilla
2 2/3 cups flour
2 teaspoons baking soda
1 teaspoon salt

5 dozen foil-wrapped chocolate kisses

1) Preheat oven to 375.
2) Beat butter and peanut butter until well blended. Add sugars. Beat until fluffy.
3) Add eggs and vanilla. Beat until smooth. Stir in dry ingredients.
4) Shape into 5 dozen balls. Roll in sugar.
5) Bake 8 minutes. Remove from oven. Press chocolate kiss in top of each cookie. Bake 2 minutes longer.

 

Chocolate Mint Filled Cookies

1 cup chocolate chips
2 cups flour
1/4 tsp salt
2 tsp baking soda
2/3 cup butter or margarine
1/4 cup corn syrup
1 egg
1/2 cup sugar

1) Melt chocolate chips.
2) Beat melted chocolate and all ingredients. Increase speed to medium and beat until well mixed. Wrap dough and refrigerate (at least 1 hour).
3) Shape dough into 96 balls. Roll in sugar.
4) Bake 12-15 minutes at 350 (I bake them about 10 min). Immediately remove from pan and place mint between 2 cookies. Let sit for a minute. Press together slightly.

Rice Krispie Squares

Bring to a boil:
1 cup Karo syrup
1 cup sugar

Add 1 cup peanut butter and stir until dissolved.

Pour over 6 cups Rice Krispies in a buttered bowl and mix thoroughly.

Pour into 13 x 9″ buttered pan and spread out.

Melt and frost with:
1 cup butterscotch chips (1/2 12 ounce package)
1 cup chocolate chips


Note: Butter the bowl and pan while waiting for the Karo and sugar to boil. Measure the Rice Krispies and peanut butter. Once the mixture boils, work quickly. It hardens as it cools.