Buckeyes

I know - Buckeyes - not a secret recipe and I am sure everyone has their own twist on them.
This Buckeye recipe came from my Grandma McCray. She made these every year, maybe because she lives in Ohio, maybe because she likes Peanut Butter....who knows. I double the recipe, freeze the Peanut Butter filling then dip them in Chocolate.

Buckeyes

1 cup smooth Peanut Butter
1 1/4 cups confectioners sugar/10X powder sugar
1/2 cup butter, softened (Use butter not margarine)
Melted chocolate, I use the chocolate candy bark

Combine the peanut butter and the softened butter until it is well mixed. You should not have any lumps.  Gradually add the powder sugar.
Refrigerate the mixture.
Scoop into balls, about a tablespoon amount.
Freeze or refrigerate overnight or several hours.
With a toothpick dip into melted 3/4 of the way.
Makes about 40 pieces.

Enjoy!

Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies
1 cup granulated Sugar
1 cup packed brown sugar
1 cup cream PB
1 cup Butter, softened
2 large eggs
2 cups all purpose flour
1 tsp baking soda
1 (6oz) or 1 cup semi-sweet chocolate chips

Heat Oven to 325 degrees.

Cream Butter, sugars, and peanut butter in a large bowl

Add eggs

Stir together the flour and baking soda in another bowl. Add to creamed mixture

Beat just until well mixed.

Stir in Chocolate Chips.

Drop by teaspoon fulls (we use a small scoop) onto a cookie sheet lined with parchment paper. You can flat them slightly. We do not.

Bake 10 -15 minutes until bottoms are lightly browned.

Cool slightly on pan then transfer to a cooling rack.

Makes 6 dozen yummy cookies!!



Enjoy!!!

DAY 1

PEANUT BUTTER COOKIES
This is a very basic recipe. I downloaded this one from Cathy Lowe of Food Network.com But really I have seen the same recipe in a number of places.

Ingredients:
1 cup Sugar, 1/4 cup additional to roll cookies
1 stick butter - at room temperature (not too soft. You should be able to just press your finger into the butter) and only use butter - no margarine
1 egg, I bring my eggs to room temp when I bake
1 tsp vanilla extract
1/2 tsp salt
1/2 tsp baking soda
1 1/2 cups flour - white unbleached all purpose

Preheat oven to 375 degrees. Line baking sheets with parchment paper or you can grease them. Honestly, invest in parchment paper you will thank me later.
In a large bowl, cream  together the butter and sugar. Beat in the egg. Mix in the peanut butter and vanilla until smooth and creamy.  Stir in salt, baking soda, and flour until well combined.
Roll dough into 1 inch balls - I use a small ice cream scoop. Then roll in sugar. I dip my fork in sugar then make a criss cross pattern on the cookies. You can sprinkle a little more sugar if you like.

Bake for 12 - 15 minutes. Cool on cookies sheet for 5 minutes then transfer to cooling rack.

This recipe can be doubled. If you make 3 times or 4 times you have to adjust the salt and flour. Just make 2 batches of double. I made 4 times and got  240 cookies (3 were eaten by the taste tester)  These cookies also freeze really well.

Enjoy!