Buckeye cookies

I did a similar cookie to these last year, Rolo-stuffed cookies. But knowing how popular the combination of chocolate and peanut butter is, I couldn't resist trying these.

I made a few modifications to the instructions for these, but they came out great. The only thing I wasn't thrilled with was that I didn't think the cookie part was quite chocolatey enough; next time, I'll use the cookie from the Rolo-stuffed ones and see if I like that better. But I imagine even as-is, these ought to go over well with the Reeses-lovers in your life.



Buckeye Cookies
Adapted from Baking and Mistaking

3/4 c confectioners' sugar
3/4 c peanut butter

1/2 c butter, softened
1/2 c sugar
1/2 c brown sugar
1/4 c peanut butter
1 tsp vanilla
1 egg
1 1/2 c flour
1/2 c cocoa
1/2 tsp baking soda

1. Mix together the confectioners' sugar and peanut butter. Form into marble-sized balls, place on a cookie sheet lined with waxed paper and freeze until firm (they'll be easier to work with this way).
2. Beat the butter, sugars and peanut butter together. Beat in the vanilla and egg. Beat in the flour, cocoa and baking soda just until blended.
3. Take the centers out of the freezer. Grab a tablespoon or so of dough, roll it into a ball and flatten it. Tuck a peanut butter center in the middle and wrap the dough around it, re-rolling it between your hands until you can't see any of the peanut butter. Flatten it a bit between your palms. Repeat with the rest of the dough and centers.
4. Bake at 375 degrees for 8 minutes or so, until the cookies look dry and just begin to crack. Cool.

Peanut butter cookies

Sometimes, you need cookies in a hurry, without having to run to the store, and you need to make something that will please a crowd.

And sometimes, you need cookies 'cause they'll make even the worst day a teeny bit better.

Those two needs came together after Hurricane Irene, while town employees were laboring around the clock to keep everyone safe and answer everyone's questions, and then on top of that, a nearby dam threatened to break, and they issued an evacuation order and opened an emergency shelter for anyone living near said dam.

Thankfully, the storm didn't affect us directly. Our power stayed on, and we don't live near a stream, so we didn't get flooding except for an innundated road on the afternoon of the storm. But it affected a lot of other people, and in times like that, I couldn't do much, but I can bake, and so bake I did. I made these cookies and took them over to Town Hall to give to the overworked people there, and they were hugely grateful. It's always nice to be able to do a good deed. :)

Peanut Butter Cookies
From The Complete Magnolia Bakery Cookbook

1 1/4 c flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 c butter, softened
1 c peanut butter (the recipe calls for chunky, but I only had creamy and they still came out good)
3/4 c sugar plus a bit more for sprinkling
1/2 c light brown sugar
1 egg
1 tbsp milk
1 tsp vanilla
1 c peanut butter chips (optional -- I didn't have these, either)

1. Whisk together the flour, baking soda, baking powder and salt.
2. In another bowl, beat the butter and peanut butter together. Add the sugars and beat until smooth. Add the egg, then the milk and vanilla, then the flour mixture. Stir in the peanut butter chips, if using.
3. Drop by rounded teaspoonfuls onto cookie sheets, leaving several inches between them. Using a fork, lightly indent with a crisscross pattern. Lightly sprinkle with sugar.
4. Bake at 350 degrees for 10 to 12 minutes. Cool on pan for 1 minute, then remove to a rack.

Peanut butter bars

I have two things to say about this recipe:

1. If you have any sort of reason to bake for other people, make these.

2. If you like them, make an extra batch, 'cause you won't be bringing any home with you afterward.

They're not only really good, but people freakin' LOVE them -- I've yet to have leftovers, ever, no matter who I've fed them to, even though the recipe does use a rather large pan. As long as nobody's allergic to peanuts, they're a surefire winner, like a bar cookie and a peanut butter cup had a baby, or like "the perfect PMS food," I've been told.

Peanut Butter Bars
Recipe from Smitten Kitchen

2 sticks butter, softened
1 3/4 c sugar
1 c peanut butter (creamy)
1/2 tsp salt (if using unsalted butter, which I always do)
2 eggs plus 1 egg yolk
2 tsp vanilla
2 c flour
1 1/2 c chocolate chips

1 1/2 c chocolate chips
1/2 c heavy cream
1 tbsp butter

1. Cream together the butter and sugar. Beat in the peanut butter, salt, eggs and vanilla. Beat in the flour.
2. Fold in the chocolate chips.
3. Spread in a buttered 9-by-13 baking pan. Bake at 350 degrees for about 40-45 minutes, until golden and puffed and a toothpick comes out with a few crumbs on it.
4. Cool completely.
5. Mix chocolate chips, cream and butter in a small bowl and microwave for 30 seconds, then stir. Repeat until you have a smooth, melted mixture.
6. Spread this ganache over your bars and let it cool and set before cutting.