Peanut Blossoms

My mom use to make these all the time for special occasions and we all wanted to eat them.  Hershey Kisses were not a common thing in our house growing up so that made these cookies special.  They are a great combination of chocolate and peanut butter.  You can also switch things up and put a mini Reese's in the center instead of a Kiss.  That is amazing as well.  Hope you enjoy it!

1 3/4 C. Flour

1 tsp. Soda

1/2 C. Sugar

1/2 tsp. Salt

2 Tbsp. Milk

1/2 C. Brown Sugar

1/2 C. shortening

1/2 C. Peanut Butter

1 Egg

1 tsp. Vanilla

48 Chocolate Kisses

Combine all ingredients except kisses in large bowl. Mix on low speed until dough comes together. Shape into round balls. Place on baking sheet and cook at 385 for 10-12 minutes. Top each cookie with a Hershey kiss immediately as it comes out of the oven. Press kiss down firmly so the cookie compresses and cracks around the edges.

Double Delight Peanut Butter Cookies

This recipe originated from a Pillsbury bake off, and it has been circulating around on a few blogs I read, so I thought I would try it out, since I love the magic middle cookies, I thought these would be a great twist, and besides I LOVE peanut butter cookies. They were sure to not dissapoint, as I am sure you too will find out, they are fairly quick when you use the pre-made cookie dough, you can also make this using your favorite PB cookie recipe, and it would be great, but the pre-made dough just cuts down on the time. It would be a great one to have your kids help with as well.

• 1/4 cup dry roasted peanuts, finely chopped
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup creamy peanut butter
• 1/2 cup powdered sugar
• 1 roll Pillsbury refigerated peanut butter cookie dough, well chilled
• non-stick cooking spray

Directions:

1. Heat oven to 375* F. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.
2. In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1 inch) balls.
3. Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.
4. Roll each covered ball in peanut/sugar mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with non-stick cooking spray; flatten each ball to 1/2 inch thickness with bottom of glass. Sprinkle remaining peanut/sugar mixture evenly on tops of flattened cookies; gently press into dough.
5. Bake 7 - 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Store tightly covered.

Makes 24 "gooey-in-the-middle" cookies!

Peanut Butter Bars

When I was in College we use to make these all of the time because they were so easy to make. We use to call them "Glucky" bars because they caused that all too sticky sensation on the roof of your mouth. Once the peanut butter part has set you can also roll them into balls and then dip them into the chocolate to make them more like Reese Peanut butter cups. These taste so much like peanut butter cups, so if you are looking for your chocolate peanut butter fix these will most definitely do it for you!

1 1/2 sticks butter or margarine, melted
2 cups graham cracker crumbs
2 cups confectioners' sugar
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
4 tablespoons peanut butter

n a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.