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More Cookie Recipes
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Ingredients:

• 1 cup shortening

• 1 cup peanut butter

• 1 cup brown sugar

• 1 tbsp. milk

• 1 tsp. baking soda

• 1/2-tsp. salt

• 1 cup white sugar

• 2 eggs

• 2 cups sifted flour

Directions:

Mix together shortening, salt and peanut butter. Add sugars and cream well. Add beaten eggs and milk. Mix with sifted soda and flour. Blend and drop from teaspoon. Bake at 350 degrees for 10 to 12 minutes.

REESE'S PEANUT BUTTER COOKIES

Ingredients:

• 1 pkg. Pillsbury peanut butter cookie mix

• 1 pkg. miniature Reese's peanut butter cups

Directions:

Slice peanut butter cookie mix and then divide slice in four. Place each 1/4 in a miniature muffin tin. Cook as directed. When removed from the oven, place miniature Reese's in center of cookie. Press them down in the center. Makes 36.

TEMPTATION 
PEANUT BUTTER COOKIE

Ingredients:

• 1/2 cup butter
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1/2 cup peanut butter
• 1 egg
• 1/2 tsp. vanilla
• 1-1/4 c. flour
• 3/4 tsp. baking soda
• 1/2 tsp. salt
• 1 bag individual size Reese's peanut butter cups, unwrapped

(Makes 40 to 48 Cookies)

Directions:

Mix butter, brown sugar, sugar and peanut butter together. Mix well. Add egg and vanilla. Beat and add flour, baking soda and salt. Mix well and shape dough in 1-inch balls. Put in pecan tart tins and bake 8 to 10 minutes at 375 degrees. Immediately after taking them out of the oven, press a peanut butter cup in each cookie. Let them cool in the tins at least 15 minutes. It's a good idea to make all the dough balls first, so that you know you have the right amount to match your peanut butter cups.

PEANUT BUTTER
COOKIE CUPS

Ingredients:

• 1 stick butter

• 2/3 cup white sugar

• 2/3 cup brown sugar, packed

• 1/2 cup peanut butter

• 1 egg

• 1/2 tsp. vanilla

• 1- 1/4 cup flour

• 3/4 tsp. baking soda

• 1/4 tsp. salt

• 14 oz. bag miniature Reese's cups

Directions:

Cream butter and sugars. Add peanut butter, egg and then vanilla. Stir in dry ingredients. Roll into 1-inch balls. Place in miniature muffin tins (tart pans). Bake in 350 degrees oven for 8 to 10 minutes until light brown. Remove from oven and place one, unwrapped Reese's cup in center of each cookie. Leave in pan for 10 minutes. Then remove to cooling rack.

PEANUT BUTTER
COOKIE BARS

Ingredients:

• 1-1/2 c. crunchy peanut butter
• 1 lb. box 4X sugar
• 2 sticks butter or margarine
• 1-1/2 cups graham cracker crumbs

Directions:

Blend all ingredients together (pie crust blender).  Press into 9 x 13-inch pan. Melt 8 ounce Hershey bar and spread over top. Refrigerate. Cut into squares when hard.

100's of Jokes
& Cartoons

If peanut butter cookies are made from peanut butter,
then what are Girl Scout cookies made out of?
-- George Carlin

THE BEST PEANUT BUTTER COOKIE EVER

Ingredients:

• 1 cup shortening, soft
• 1 cup granulated sugar
• 1 cup brown sugar, firmly packed
• 2 eggs
• 1 cup peanut butter
• 2 cups sifted all-purpose flour
• 1/2 tsp. salt
• 2 tsp. baking soda
• 1 cup oatmeal
• 6 oz. pkg. chocolate chips

Directions:

Beat shortening and sugars together until creamy. Add eggs and beat well. Blend in peanut butter. Sift together flour, salt and soda. Add to creamed mixture, mixing well.  Stir in oats and chocolate chips. Roll dough to form 1-inch balls. Place on ungreased cookie sheets and bake in preheated moderate oven to 350 degrees about 12 minutes. Makes 6 dozen.

NO-BAKE PEANUT BUTTER COOKIE BALLS

Ingredients:

• 1 cup peanut butter
• 1 cup powdered sugar
• 1 cup dates, chopped fine
• 1 cup nuts
• 1 pkg. butterscotch chips
• 1 pkg. chocolate chips
• 1-inch paraffin wax

Directions:

Mix peanut butter, powdered sugar, dates and nuts thoroughly and make balls about walnut size. Melt chips and wax. Roll balls in this mixture. Refrigerate.

PEANUT BUTTER
COOKIE BALLS

Ingredients:

• 1/2 cup peanut butter
• 1/2 cup shortening
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1/2 tsp. vanilla
• 1 egg
• 1-1/2 cups sifted flour
• 1 tsp. soda
• 1/2 tsp. salt

Directions:

Cream peanut butter and shortening until well combined.  Add sugar and vanilla and continue creaming until fluffy. Add egg and beat well. Sift dry ingredients and blend into sugar mixture. Shape into small balls. Bake 2-inches apart on ungreased cookie sheet. Bake at 375 degrees for 12 minutes. Makes approximately 4 to 5 dozen cookies.

RICE KRISPY
PEANUT BUTTER COOKIE

Ingredients:

• 1 cup white sugar
• 1 cup all-purpose dark Karo syrup
• 1 cup crunchy peanut butter
• 1 cup coconut
• 3 cups Rice Krispies

Directions:

Bring sugar and syrup to a boil. Stir in peanut butter.  While syrup is still hot, add coconut and Rice Krispies. Stir altogether; drop by teaspoonful on waxed paper. Makes 36 cookies.

MOM'S
PEANUT BUTTER COOKIE

Ingredients:

• 1-1/4 cups flour
• 1/2 tsp. soda
• 3/4 tsp. baking powder
• 1 egg, beaten well
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/2 cup butter
• 1/2 cup peanut butter

Directions:

Mix all ingredients together well. Make into small balls. Mash with fork or glass bottom. Bake 10 minutes at 350 degrees.

QUICK
PEANUT BUTTER COOKIE

Ingredients:

• (1) 11 oz. pkg. pie crust mix
• 1 cup packed brown sugar
• 1/2 cup peanut butter
• 3 Tbsp. water

Directions:
Combine all ingredients. Stir until thoroughly blended.  Shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten cookies to 1/4-inch thickness with a fork, making a crisscross pattern. Bake at 375 degrees for 8 to 10 minutes. Let cool 2 minutes on cookie sheet.

QUICK PEANUT BUTTER COOKIE STICKS

Ingredients:

• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup peanut butter
• 1/3 cup vegetable oil
• 1 egg
• 1 cup flour
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda

Directions:
Mix sugars, peanut butter, oil and egg in large bowl with spoon until smooth. Stir in remaining ingredients. Pat dough in cookie sheet (15 x 10-inch). Flatten dough with fork dipped in granulated sugar. Bake at 375 degrees until golden brown, 6 to 7 minutes for soft cookies, 8 to 9 minutes for crisp cookies. Cool 2 minutes. Cut cookies into small squares.

JUMBO PARTY COOKIES

Ingredients:

• (1) 16.5 oz. pkg. peanut butter cookie mix
• 1/4 cup canned solid-pack plain pumpkin
• 1/2 tsp. pumpkin pie spice
• 1-1/2 c. ready-to-spread vanilla frosting
• Candy for Decoration:
  • Gumdrops in assorted colors and shapes
  • Black licorice sticks
  • Candy corn

Directions:
Set oven racks on top and middle position; heat oven to 375 degrees. Grease two large baking sheets. Prepare cookie mix according to package directions, omitting water and adding pumpkin and pumpkin pie spice. On baking sheet and using metal spatula, spread half cookie mixture into 9-inch round pumpkin shape. Repeat procedure to make second cookie. With finger-tips, pat each cookie into a smooth even shape. Bake cookies 10 to 12 minutes.  To make sure cookies bake uniformly, move baking sheets from one oven rack to the other after 5 minutes. Cool cookies on baking sheet on wire rack 5 minutes. Carefully remove cookies from baking sheets to cool completely.  With small metal spatula, swirl each cookie with 3/4 cup frosting, leaving 1/2-inch margin at all edges uncovered. With sharp scissors, cut gumdrops to form eyes and mouth for monster cookies; set in position. Similarly, cut licorice to form eyebrows; set in position. Add candy corn to form nose. Makes 2 cookies.

GINGER BREAD COOKIES

Ingredients:

• 1 (16.5 oz.) pkg. Duncan Hines peanut butter cookie mix
• 1 egg
• 1 Tbsp. molasses
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/2 tsp. cloves
• 1/2 tsp. ginger

Directions:

Mix together well. Bake by package directions.

BLACK-EYED SUSANS

Ingredients:

• 1 pkg. Pillsbury peanut butter cookie dough
• 36 miniature peanut butter Reese's cups

Directions:
Cut dough into nine 1-inch slices, then cut the 1-inch slices into 4 pieces. Place in small size muffin pans and bake at 350 degrees for 10 minutes. While hot, put Reese's cups in middle of muffins, one each. Let cool completely before removing from pan.

Diet Cookies

BASIC DIET COOKIE BASE

Ingredients:

• 1 cup all-purpose flour
• 1/4 tsp. salt
• 1/2 tsp. baking soda
• 1/2 cup diet margarine (at room temperature)
• 1 egg
• 1/2 cup Sugar Twin
• 1/4 cup low-fat milk
• 1/4 cup water
• 1 tsp. vanilla extract
• 1/2 tsp. your favorite flavor: (butter, lemon, almond, etc.)

Directions:

Combine and beat for 1 minute margarine, egg, milk, water and extracts. Add Sugar Twin to flour, baking powder and salt. Blend flour and sugar mixture into a large bowl with other ingredients for about 2 minutes at low speed. Drop by teaspoon onto ungreased cookie sheet. Bake 20 to 25 minutes or until light golden brown.

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